Surprise Céleste

Name: Surprise Céleste
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 3 h
Yield: Serves 10
Ingredients: 9½ oz (275 g) superfine sugar; 1 oz (20 g) T55 flour; 7½ oz (200 g) superfine sugar; 3 oz (75 g) ground white almonds; 3 egg whites (4 oz/100 g); 1 oz (30 g) superfine sugar; 10½ oz (300 g) of fresh strawberry purée; ¼ oz (9 g) Gold Quality gelatine leaves (200 Blooms); A pinch powdered cloves; 1 oz (25 g) lemon juice; 1½ oz (40 g) superfine sugar; 1¾ oz (50 g) flaked almonds; 4 egg whites (4½ oz/125 g); 1 lb 1 oz (500 g) passion fruit cream; 5¼ oz (150 g) unsalted butter; ½ oz (15 g) lemon juice; 3½ oz (105 g) passion fruit juice (approximately 5 fruits); 5 oz (140 g) superfine sugar; 3 whole eggs (5¼ oz/150 g)

Preparation info

Serves
10

Difficulty
Medium
Ready in
3 hr

Appears in

My Best: Pierre Hermé

By Pierre Hermé

Published 2014

About

This sweet and crispy meringue conceals a tart, melting heart. It’s the pleasure of a new taste, a mixture of strawberry and rhubarb, well known to lovers of German pastries and associated with passion fruit. Brought together, they form a sort of north/south alliance, both smooth and sharp at the same time.

Ingredients

French Meringue

3 egg whites (4 oz/100 g)
7½ oz

Dessert

Method

French Meringue

Pour the egg whites into the bowl of a mixer fitted with the whisk; whip at medium speed, until they double in volume, incorporating 1½ oz (35