For a gourmet Christmas ... a fondant biscuit ... crispy nuggets ... a creamy ganache ... a crunchy icing ...

Ingredients ( For 12 people )

Biscuit with puff pastry:

(Ingredients and recipe posted previously)

Curd Passion:
2 eggs
130 ml passion fruit juice (4-5 fruits)
20 ml lemon juice
60 g sugar
50 g butter

Passion chocolate ganache:
80 g Passion curd
2 egg yolks
20 g caster sugar
12 g cornstarch
85 g whole milk
85 g whipping cream 30% fat
130 g milk chocolate (Jivara)
45 g cold butter in pieces
1 pinch of fleur de sel
1 teaspoon tonka powder (optional)

Milk chocolate ice frosting:
(Ingredients and recipe posted previously)

Steps

1• We start by making the biscuit, find the previously published recipe. Let it cool

    

2• We continue with the passion fruit curd: In a bowl, beat the eggs. Add sugar, passion and lemon juice. Mix well. 
Add the diced butter. 
Heat the mixture in a bain-marie and mix constantly until the mixture thickens (about 15 minutes). 
Filmer on contact and cool.

3• Prepare the ganache: Mix the eggs with the sugar and the cornstarch. 
Boil the milk with cream and tonka. 
Pour over the previous preparation, mix vigorously and pour into the pan.

4• Whisk until thick (82 ° C) and add the melted chocolate. Mix well 
When the temperature drops below 40 ° C, stir in the cold butter and mix everything 
Cool and incorporate 80g of curd and salt

5• Finish by making the icing rock. The recipe has been published previously on my profile

  

6• ASSEMBLY:

Spread the ganache on the biscuit then roll it tight 
Filmer and put 15 minutes in the freezer then pour the frosting


7• Let the icing freeze in the fridge about twenty minutes then enjoy


This recipe can be made the day before tasting