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La Brésilienne

Apricot Passion Jelly

200g boiron passion fruit puree (reduced)
  50g sugar
    8g yellow pectin
2.2g gelatin 
     8 dried apricots (chopped)


1. Bring apricot passion jelly to a boil, then pipe into tubes up to 22cm high, and freeze.

Ladyfinger Cake

  66g egg yolks
160g eggs
130g sugar
100g egg whites
  56g sugar
  40g all purpose flour
  40g cornstarch


1. Whip the egg yolks, eggs, and sugar to ribbon stage.
2. Whip the egg whites and sugar to soft peaks meringue.
3. Spread into 1 full sheet tray and bake at 170°C in convection oven for 8-10 minutes.
4. Cut ladyfinger cake 9.5cm x 22cm then wrap around apricot passion jelly.
5. Trim the ends to make it 21cm long, return to freezer.

Passion fruit Syrup

20g water
20g boiron passion fruit puree, reduced
54g sugar


1. Bring to a boil

Orange Shortbread cookie

284g butter, room temp
114g sugar
    2g salt
266g pastry flour
  30g rice flour
    4g baking powder 
  30g orange zest


1. Sift flour, salt, rice flour together twice.
2. Cream butter, sugar and zest for 2 min on medium speed.
3. Add flour to butter and mix until blended. Let rest in fridge.
4. Roll out shortbread to 5mm high, trim with cutter 7cm x 21.5cm
5. Bake at 160°C in a convection oven for about 12 min
6. Once cooled, brush entire shortbread with dark chocolate

Cara Krakine layer

200g carakrakine 
        pinch of fleur de sel


1. Spread thin layer of cara krakine  (3mm), sprinkle fleur de sel
2. Cut with mould 23cm x 4.5cm, and freeze

Dark Chocolate Glaze

240g 35% cream
290g water
300g sugar
  60g glucose
120g cocoa powder
  10g gelatin


1.Cook cream, water, sugar, glucose and cocoa powder to 103°C.
2. Add bloomed gelatin at 60°C

Crème Anglaise

365g 3% milk
118g egg yolks
  88g sugar


1. Make crème anglaise, then split in 3 bowls (165g, 165g, 132g)

Passion fruit chocolate crémeux

132g crème anglaise
    1g gelatin
  25g boiron passion fruit puree, reduced
  43g guayaquil dark chocolate
  20g ghana milk chocolate


1. Cast thin dark chocolate shells with Guayaquil dark chocolate.
2. Incorporate the warm crème anglaise with the gelatin, passion fruit reduction, and chocolates.
3. Pipe into thin chocolate shells and freeze

Milk/Dark Chocolate Bavarian

165g crème anglaise
    4g gelatin
180g arriba milk chocolate
  68g guayaquil dark chocolate
188g 35% cream, whipped soft


1. Mix the warm crème anglaise with the bloomed gelatin, adding in the chocolates, then folding in the cream.
2. Fill the 4.5cm x 23cm x 4.5cm frame half way with milk/dark bavarian, then freeze for 8-10 min.
3. Brush the jelly-sponge roll with passion fruit syrup, place inside frame.
4. Top with the milk/dark bavarian, place the cara krakine layer on top, then freeze.

Dark Chocolate Bavarian

165g crème anglaise
150g alto el sol dark chocolate
  68g satongo dark chocolate
230g 35% cream, whipped soft


1. Mix the warm anglaise with the chocolates, then folding in the cream.
2. Place the chocolate covered shortbread in the bottom of the 8cm x 23cm x 2.5cm frame, and fill with the dark bavarian; freeze.



1. Glaze dark bavarian with dark chocolate glaze at 40°C
2. Airbrush milk/dark bavarian with chocolate velvet spray, then set on top of dark bavarian.
3. Arrange chocolate shells filled with passion cremeux on dark bavarian.
4. Decorate top of cake with chocolate garnish.