Milk Chocolate & Passion Fruit Shortbread

Name: Milk Chocolate & Passion Fruit Shortbread
Yield: Serves 10–12
Cuisine: French
Ingredients: 3 medium egg yolks; 96 g caster sugar; 200 ml sieved passion fruit juice (approximately 20 fruit); 340 g milk chocolate couverture (33% cocoa solids), chopped into small pieces; 200 g good quality dark chocolate, tempered; 30 g liquid glucose; The pulp from 2 passion fruit; 150 g fresh raspberries; 135 g plain flour; 96 g softened unsalted butter, cut into small dice, plus extra for greasing; A large pinch of fine table salt (about 1 g); 5 g baking powder; 30 g good quality milk chocolate, cut into pea-sized pieces

Preparation info

Serves
10–12

Difficulty
Medium

Appears in

Rococo

By Chantal Coady

Published 2012

About

This is a special celebration cake, made in the French pastry chef tradition. It requires some skill to decorate it as we have done here, but you can leave out the chocolate disc and it will be just as delicious: simply make the base, spread it with the ganache, then decorate it with raspberries or passion fruit pulp or both.

Ingredients

For the milk chocolate shortbread

3 medium egg yolks
96 g caster sugar
96

Europe
France
Cake
Vegetarian
Mediterranean

Method

For the shortbread, beat the egg yolks and sugar together in a mixing bowl until pale and creamy. Beat in the butter, a couple of pieces at a time, until thoroughly combined. Sift the flour, baking powder and salt together, then add it to the egg yolk and sugar mixture and mix until well combined. Stir in the milk chocolate pieces. Turn the mixture out on to a lightly floured work surface and s