Intermediate
1 Hour 30 Mins
15 Min
20 pieces
An exotic and refreshing recipe called Cococuja, featuring milk chocolate, passion fruit, and coconut. A recipe developed by the Valrhona Gourmet School.
Utensils needed:
- plastic sheets
- silicone half-sphere mold, 2.5cm diameter
- SILIKOMART silicone mold, Multiflex cylinder 40
Made with the products below :
1. Almond shortcrust pastry
Ingredients :
120 g / 4.2 oz Butter
2 g / 0.1 oz Fine salt
80g / 2.8 oz Icing sugar
30g / 1.1 oz Almond powder
50g / 1.8 oz whole eggs
240 g T55 flour (60 g / 2.1 oz + 180 g / 6.3 oz)
Preparation time: 15 min
Cooking time: 15 min
Steps
- First, mix together the softened butter, fine salt, icing sugar, almond flour, egg and 60g of flour.
- Once the mixture is homogeneous, add the remaining 180g of flour very briefly.
- Spread the shortcrust pastry between 2 sheets of plastic to a thickness of 2.5 mm and place in the freezer.
- Using a 4.5 cm diameter cutter, cut out discs and bake in the oven at 155/160°C for approximately 15 minutes.
2. Namelaka milk chocolate Jivara 40%
Ingredients :
100g / 3.5 oz Whole Milk
5 g / 0.2 oz Glucose
3 g / 0.1 oz Sheet gelatin
160g / 5.6 oz Jivara Chocolate 40%
200g / 7.1 oz Liquid cream 35%
Preparation time: 20 min
Steps
- Heat the milk with the glucose, then add the previously rehydrated sheet gelatin.
- Gradually pour over the previously melted JIVARA 40% chocolate to obtain an elastic and shiny texture, a sign of a well-started emulsion.
- Blend to perfect the mixture and add the cold cream while continuing to blend.
- Pour into small 2.5cm diameter silicone half-sphere molds and freeze.
3. Lightened Mousse Inspired by Passion
Ingredients :
500g / 17.6 oz Passion Fruit Pulp
12 g / 0.4 oz Sheet gelatin
590g / 20.8 oz Liquid cream 35%
375 g / 13.2 oz Inspiration Passion
Preparation time: 20 min
Steps:
- Heat the passion fruit pulp to 80°C and add the previously rehydrated gelatin.
- Gradually pour over the melted fruit topping to obtain an elastic and glossy texture, a sign of a well-started emulsion.
- Blend as soon as possible to perfect the emulsion.
- When the mixture is at 35/40°C, mix in the whipped cream.
- Pour immediately into the molds prepared with JIVARA 40% namelaka and freeze.
4. Passion Inspiration Popsicle Glaze
Ingredients :
500g / 17.6 oz Inspiration Passion
50 g / 1.8 oz Grape seed oil
Preparation time: 15 min
Steps:
- Melt the fruit couverture at 40°C and add the grapeseed oil. Use at approximately 35°C.
The assembly
- In the SILIKOMART Multiflex 40 cylinder silicone molds, place a half sphere of JIVARA 40% namelaka.
- Pour the mixture over the Inspiration Passion light mousse to the top. Place in the freezer.
- Once frozen and unmolded, place the small cake on top in the middle and coat the sides with the popsicle icing, immediately covering with grated coconut, then place on a disc of almond shortbread.
- Decorate on top with fresh passion fruit.
- Refrigerate for 3 hours before serving.
Frequently Asked Questions
What goes well with passion fruit in a dessert?
Passion fruit pairs perfectly with milk chocolate , vanilla beans, and mango in your desserts. Inspiration Passion couverture also blends beautifully with coconut, citrus fruits like lime juice, and white chocolate to create balanced mousses. You can also combine it with crunchy textures like praline or crêpes dentelles to add contrast to your creations.
What is the best biscuit for a passion fruit dessert?
For this individual dessert, the base consists of a shortcrust pastry base.
In other entremets recipes, you might find a joconde sponge cake , which offers the ideal soft texture to absorb the fruit's tangy flavors. Its almond base pairs perfectly with the passion fruit cream without masking its aromas. You can also opt for a Genoise sponge cake, whose dense texture is well-suited to entremets made with exotic fruits.
Can the Inspiration Passion cover be replaced with another product?
Yes, you can use other couvertures from the Inspiration range, such as Strawberry, Raspberry, or Yuzu, which are also excellent alternatives depending on your preferences. For a similar texture, white chocolate remains your best substitute.
How to perfectly execute the Jivara namelaka?
The temperature of the mixture remains key to success with Jivara 40% chocolate. Ensure your milk-glucose mixture stays above 40°C before incorporating the cold heavy cream. Blend immediately with an immersion blender to achieve that characteristic ultra-creamy texture.
How long does the Cococuja dessert keep?
Cococuja individual desserts can be kept in the refrigerator for up to 3 days . In the freezer, you can store them (without the popsicle glaze) for up to 2 weeks in an airtight container. Remove them from the freezer 4 hours before serving for optimal unmolding and a perfect texture. Avoid leaving them at room temperature for more than 2 hours to preserve the quality of the Passion Fruit Inspiration mousse and the Jivara namelaka.
Can this easy dessert be prepared in advance?
Yes, you can spread the preparation over several days for added peace of mind. The passion fruit insert is easily made 2 to 3 days in advance and can be stored in the freezer. The Jivara namelaka can be prepared the day before, as can the shortcrust pastry. This planning will allow you to focus on the final assembly and achieve a perfect result.
