Christmas recipe by Marek Šáda
9.12.2015Company: Zátiší Group
Surprise your loved ones with an exceptional Christmas treat – Passion Fruit Petits Fours.
Marek Šáda, Mlýnec restaurant
Ingredients for about 80 pieces
165 ml passion fruit purée
700 g white chocolate
15 g butter
Pastry thermometer
Directions:
Place the passion fruit purée into a saucepan and, over high heat, bring it almost to the boil. Break 500 g of the white chocolate into small pieces and place into a mixing bowl. Cut the butter into pieces, add to the chocolate and pour the hot purée over them. Mix until you have formed a compact mass. Cover the bowl with plastic wrap and let the contents cool down.
Using a tablespoon, cut different shapes out of the cooled mix and place them on a baking tray covered with baking paper. Let dry.
Put the remaining white chocolate in a bowl. Place the bowl in boiling water or in a microwave set to 33°C. Stir continuously to keep the chocolate from burning. If using a microwave, remove the chocolate every 15 seconds to stir it until it has reached 33°C. Then cool the chocolate down to about 28°C by either placing the bowl in cold water or by spreading the chocolate over a marble or other hard surface. It should become firm and shiny. Use a pastry thermometer to check the exact temperature at each step.
When the chocolate mix has cooled to 28°C, use a spoon or tweezers to dunk the spoon-cut purée-mix pieces into it until they are well coated. Place the chocolate-coated pieces back on the baking tray covered with baking paper and let dry.
