2 ounces passion fruit puree
2 ounces melted chocolate
2 ounces sugar
2 whole eggs
2 egg yolks
2 ounces butter
Tartlet shell sweet dough as needed
Procedure:
Combine all ingredients together and bring to a boil while continuously mixing.
Paint the inside tartlet with chocolate and when set garnish with the cream. Pipe a small
rosette of meringue in the center and burn with the blow torch.
2 ounces melted chocolate
2 ounces sugar
2 whole eggs
2 egg yolks
2 ounces butter
Tartlet shell sweet dough as needed
Procedure:
Combine all ingredients together and bring to a boil while continuously mixing.
Paint the inside tartlet with chocolate and when set garnish with the cream. Pipe a small
rosette of meringue in the center and burn with the blow torch.
Restaurant: Celebrity Cruises
Recipe Type: Authentic
Submitted By: Chef Jacques Van Staden Recipe Type: Authentic
Recipe Author: Chef Jacques Van Staden, Vice President, Culinary Operations of Celebrity Cruises
Source: http://www.beyondships.com/files/Celebrity_Consetellation_Ocean_Liners_Restaurant_Les_Petits_Desserts_de_l_Ocean_Liners_for_Two.pdf