Passionfruit Mario Chinois

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Procedure

Dough

Mix the ingredients using hook attachment, 3 mins. Slow then 8 mins. High speed or until we reach the window pane.
Rest for 30 mins.
Cut into 60g roll into a ball. Rest for 15 mins.
Roll into 5 inches. Sprinkle pearl sugar on top. Place in a molder.
Rest for about 45 mins at 37°C.
Pipe in the almond sauce.
Bake for 13-15 mins at 180°C

FIlling

Topping

Mix the egg white and powdered sugar until a bit foamy. Add the Almond flour and mix until well incorporated.
Sprinkle the Pearl Sugar and pipe the almond sauce.