It’s all about passionfruit. It’s a passionfruit cremeux with a pate de bombe, an almond sponge, an almond and white chocolate praline, a runny passionfruit gel and a vanilla sable. First we’re going to make some passionfruit juice. We need this for a couple of the recipes. Cut about 30 passionfruit’s in half and empty them all on a bowl that’s covered with a sieve. After that press out the juice using a ladle. Now you could always use store bought passionfruit juice, but I f

We’re making an apple and tea tartelette. It’s an almond tartelette that’s filled with a frangipane, an apple and cinnamon compote, a whipped tea ganache, an apple mouse and a tea crumble. The apple compote 20 Janogored apples 4 star anise 6 cardamom pods 4 long peppers 3 cinnamon sticks lemon juice cane sugar The apple compote will also be the base for the apple mousse. Start by peeling the apples. I use Jonagored apples. And no, not Jonagold. Jonagored is its improved broth

It’s tart week at Jules Cooking and it’s a big one. We’re going to begin with this lovely fig and chocolade tart! It’s a chocolate sponge that’s soaked in a fig leaf syrup with a fig compote, an espresso cremeux, a chocolate & fig leaf mousse, caramelize hazelnuts and a chocolate glaze! The chocolate and espresso sponge 230 g water 80 g intens espresso 90 g cacao powder 160 g egg 300 g Greek yoghurt 200 g vegetable oil 320 g flour 500 g sugar 16 g baking powder 6 g salt Soft