Passionfruit Cremeux with Chocolate Mousse and Almond Tuille - Chef Recipe by Gavin Hughes

Passionfruit Cremeux with Chocolate Mousse and Almond Tuille - Chef Recipe by Gavin Hughes



200 g seed removed fresh passionfruit
270 g eggs
58 g sugar
170 g white chocolate
15 g cocoa butter
2 gelatine sheets

Chocolate Mousse:

250 g milk
250 g chocolate milk
100 g hazelnut praline
500 g cream
6 g gelatine

Almond Tuille:

100 g melted butter
30 g almond meal
50 g eggs
2 g salt
80 g icing sugar
240 g flour



Combine the sugar and eggs, add passionfruit and bring them together. Bring it to the boil. Add gelatine and combine. Remove from heat and let cool.

Once it's cooled to 40C, add the white chocolate and add the cocoa butter. Combine all together and place into a piping page ready for plating. Store in the fridge until required.


Bring the milk to a boil then add gelatine and whisk until combined. Heat the chocolate and praline to 40C. Add to the milk gelatine mix. Whisk the cream until soft peaks and fold through the chocolate. Try not to lose the air from your cream.

Almond Tuille:

Preheat the oven to 160C. Combine the egg, almond meal, icing sugar and salt. Melt the butter and stir it in the dry mix until combined. Once combined, add the flour until a smooth consistency. On a oven proof tray lined with baking paper spread out the tuille mix, thin is best.

Place in the oven for 5 minutes, or till brown.

Cut to the heart shape straight away once out of the oven.

Once it cools it will go crisp.

Recipe provided by The Byron at Byron Restaurant

Photo Credits: Bryan Nielsen

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