Professional

Travel cakes maracuja

Made with Pâte d'amandes de Provence 50% - 3211

Recipe Yield: 6 longuets, 50 cm long by 3 cm wide, or about 30 pieces

2 steps

Recipe Step by Step

Passion Fruit Almond Paste

180g passion fruit pulp
720g PATE D'AMANDE PROVENCE 50%

Using a mixer, thin the almond paste with the passion fruit pulp.

Pralin? Cake 66%

220g whole eggs
285g Caster sugar
2g fine salt
120g whipping cream 35%
220g pastry flour type 45
4g backing powder
55g BEURRE LIQUIDE CLARIFIE
130g PRALINE NOISETTE 66% FRUITE

Mix the sugar with the whole eggs, salt and cream. Sift the flour with the baking powder and add to the mixture. Add the Pralin?. Heat the liquid butter to 40-45¡C and then add it to the mixture. Place in the refrigerator and let rest overnight before cooking.

Assembly and finishing

In a Flexipan longuet mould, using a pastry bag, pipe 140g of Pralin? Cake dough into each longuet. Bake at 150¡C for 12 min. Remove from the oven. Using a pastry bag fitted with a small smooth nozzle, pipe about 140g of the passion fruit almond paste onto the Pralin? cake. Lightly sprinkle with icing sugar and bake in an oven at 185¡C for 9 minutes. Remove from oven, place in the deep-freezer. Turn out and store in the freezer.

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