Recipe FULL OF PASSION - Professionals

Ingredients

• 300 g egg whites
• 80 g sugar
• 85 g 100% almond powder
• 170 g 100% hazelnut powder
• 250 g icing sugar
• 65 g flour
• 270 g eggs
• 400 g almonds, 50% ground
• 60 g flour
• 180 g egg whites
• 40 g sugar
• 40 g butter
• 220 g fresh orange flesh
• 220 g orange juice
• 220 g passion fruit puree
• 300 g sugar
• 6 g fresh orange zest
• 12 g yellow pectin
• 6 g citric acid
• 12 g gelatin powder
• 60 g cold water
• 12 g Cointreau® 60%
• 325 g 60/40 hazelnut praline
• 175 g milk
• 20 g sugar
• 10 g gelatin powder
• 50 g cold water
• 1,5 g salt
• 500 g 35% cream
• 240 g white eggs
• 340 g sugar
• 100 g water
• 20 g gelatin powder
• 360 g passion fruit puree
• 120 g mango puree
• 730 g 35% cream
• 500 g passion fruit puree
• 250 g sugar
• 85 g glucose
• 5 g pectin
• 10 g citric acid
• 50 g neutral jelly
• 150 g water (1)
• 300 g glucose
• 200 g végétop
• 100 g water (2)
• 200 g white chocolate
• Yellow coloring
• 250 g passion fruit jelly
• 560 g flour
• 440 g butter
• 280 g almonds, 100% ground
• 480 g hazelnuts, 50% ground
• Zest of 4 oranges
• 200 g light brown sugar
• 4 g Fleur de sel