Chocolate Passion Ginger

Name: Chocolate Passion Ginger
Ingredients: 120 g water; 0.4 g salt; 50 g coco powder; 15 g Coeur de Guanaja 80%; 5 g stem ginger paste; 1.5 g agar agar; 15 g caster sugar; 68 g caster sugar; 70 g whipped cream; 15 g stem ginger paste; 50 g orange juice; 50 g passionfruit purée; 85 g Tanariva 33% milk chocolate; 20 g egg yolks; 5 g caster sugar; 85 g whipping cream; 1.4 g gelatine; 100 g neutral glaze; 70 g whipping cream; 40 g passionfruit purée; 2.5 g gelatine; 15 g egg yolks; 10 g whole eggs; 30 g caster sugar; 60 g Andoa 70% dark chocolate; 30 g extra virgin olive oil; 36 g egg yolks; 1.2 g baking powder; 1 Tahiti vanilla pod; 2.4 g fine salt

Preparation info

Difficulty
Easy

Appears in

Patisserie Perfection

By Sarah Barber

Published 2015

About

Ingredients

Olive Oil Biscuit

90 g unsalted butter
80 g Billingtons sugar
140

Cake

Method

Olive Oil Biscuit

Cream the butter and sugar to a smooth paste in a mixing machine, with the paddle attachment. Add the yolks, olive oil, vanilla pod and salt and mix again. Sieve the flour and baking powder. Add the flour and baking powder in three stages until a soft dough is formed. Cling film the dough and refrigerate for 2 hours. Once rested, roll to 1