Steps: 6

An original recipe by David Briand, L'École Valrhona Pastry Chef. Yields 48 desserts.

Recipe steps


  1. Heat the purée along with the glucose syrup and invert sugar. Slowly pour this hot mixture over the melted PASSION FRUIT INSPIRATION. Immediately mix using an immersion blender to make a perfect emulsion. Add the cold whipping cream.
  2. Mix with the immersion blender again. Store in the refrigerator and leave to stiffen, preferably overnight. Whip until firm.


      1. Mix the sugar with the pectin NH.
      2. Heat the purée and the ABSOLU CRISTAL, then sift in the sugar-pectin mixture.
      3. Bring all these ingredients to a boil together.
      4. Pour out or store in the refrigerator.


      1. Mix the almond paste with the milk in an electric mixer. Add the flour, mix in an electric mixer and finish off with the liquid egg whites. Pour into a siphon. Load up two nitrous oxide cream whipper cartridges. Use some scissors to make four notches in the bottom of some plastic cups. Fill with approx. 30g of mixture. Cook at 1000 Watts for 1 minute in the microwave. Freeze then turn out.


      • 300gfondant
      • 200gglucose
      1. Cook the fondant and glucose to a temperature of 310-320°F (155-160°C). Pour onto a silicone baking sheet and leave to cool. Grind into a fine powder and store in a dry place. Sprinkle the powder over a silicone baking mat. Melt in the oven at 355°F (180°C). As soon as the powder has melted and has a shiny finish, remove it from the oven. Store in a dry place.


      1. Heat the milk and sift on the sugar and pectin mixture. Boil for 2 minutes. Slowly pour this mixture over the melted almond couverture. Immediately mix using an electric mixer to make a perfect emulsion. Keep gradually adding the milk. Pour out at approx. 115°F (45°C). This jelly can be reheated as many times as required – Simply make sure you heat it to at least 140°F (60°C) before using it at approx. 115°F (45°C).

      Assembly and finishing

      Prepare the Whipped Ganache and Jellies.
      Pour the ALMOND INSPIRATION into a 1cm thick frame.
      Place in the refrigerator. Cut out 3 x 4cm triangles. Set aside.
      Make the shortcrust and spread it out to a thickness of 2mm. Freeze.
      Cut out isosceles triangle shapes with a 4cm base and 5cm sides.
      Bake and put aside.
      Bake the sponge then store it in the freezer to make it easier to turn out.

      ASSEMBLY: Make a template in the shape of an isosceles triangle with a 4cm base and 5cm sides.
      Use a small pastry spatula to spread the Passion Fruit Jelly on to the plate until you have 3 triangles.
      Place a triangle of ALMOND INSPIRATION Jelly onto the fruit jelly triangles.
      Whip up the Whipped Ganache, then use a piping bag with a V cut 25mm nozzle to pipe a teardrop shape onto the Shortbread Pastry triangles.
      Place 2 triangles on the plate. Put a few caramelized almonds in place.
      Finish off with the Biscuit pieces and top with a piece of Opaline.

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