DAY 1. Start by making the passion fruit mousse. In a small bowl, whisk the powdered gelatin into the water and set aside.
In a small saucepan over medium heat, add 6 tablespoons passion fruit juice. Simmer until the juice is reduced by 1/2 (you should have 3 tablespoons), then remove from the heat. Immediately add the gelatin mixture (be sure to scrape the gelatin bowl clean to get out every bit) and stir until you can no longer see the gelatin. Set aside to cool.
In a medium sized bowl using an electric mixer, beat the cream cheese with the sweetened condensed milk until creamy. Then, add in the cooled gelatin/juice mixture and an additional 1.5 tablespoons of passion fruit juice, and mix until combined.
In a separate small bowl, beat the whipping cream until soft peaks. Then fold the whipped cream into the cream cheese/passion fruit mixture until combined. You have your passionfruit mousse!
Place your Silikomart Tourbillion mold on a small baking sheet or another flat surface you can keep in the freezer. Every basin of the mold should be level.
Add 2 tablespoons of mousse to each basin of the mold, and smooth. Place the mold in the freezer for at least 6 hours or overnight.
Next, make the matcha craquelin.
Cream softened unsalted butter and granulated sugar using a hand mixer until fluffy.
Mix in the flour and matcha powder until well combined. Mixture will be crumbly.
Add 1/4 teaspoon water and mix until well combined. Mixture should still look crumbly, but come together when pressed with the back of a spoon.
Using your hands, press the craquelin mixture firmly into a ball of dough.
Put the craquelin dough ball in between two pieces of parchment paper. Roll matcha craquelin dough until it is 1/8 inch thick.
Freeze rolled-out dough 5-10 minutes, then use 2" round biscuit cutter to cut six circles of matcha craquelin.
Refrigerate circles of matcha craquelin until ready for use.
DAY 2.Make the "puffs."Fit the reusable pastry bag with a coupler and Ateco 808 piping tip.
Preheat the oven to 425 degrees Farenheit.
In a medium sized pan, add the butter, salt and water. Heat on medium heat until the butter is melted. Once melted, crank the heat up a notch and bring the mixture to a boil.
Once boiling, turn the heat back down to medium and add the flour. Spend a minute stirring and smashing the flour into the dough until combined. Then remove from the heat and immediately transfer the dough to a medium sized bowl to cool for about 5 minutes. To encourage cooling, you can break up the dough into a few pieces to vent.
Line a baking sheet with parchment paper (or use a silicone baking mat).
While the dough is warm (not hot), add the eggs and use an electric mixer to blend until combined, approximately 1 to 2 minutes. Immediately transfer the dough to the piping bag.
To pipe the dough onto the baking sheet, hold the tip in one place (do not move the tip), then continuous pipe the dough until it accumlates to 2 to 2.5" in diameter. This piping technique is imperative to get the desired shape (one layer of dough, your dough should NOT be layered like a soft-serve ice cream cone). See video below for reference. Pipe 6, equal piles of dough, leaving at least 2" of space in between.
Next, place a circle of refrigerated matcha craquelin on top of each pile of dough. Make sure the craquelin is cold so that it does not over-bake and turn brown while baking.
Place the baking sheet in the oven and then immediately reduce the oven tempertature to 350 degrees Farenheit. Bake for 30 minutes or until the non-cracklin edges of the puff are browned. (NOTE: We know it's tempting to peek, but don't open the oven door for at least 20 minutes or you may deflate the puffs.) Then, transfer to a wire rack to cool.
While the puffs are cooling, make the matcha cake. Leave the oven preheated to 350 degrees.
Grease an 8" cake pan with cooking spray and line the bottom with parchment paper.
In a small bowl, whisk together the flour, matcha powder, cornstarch and baking powder.
In a medium sized bowl using an electric mixer, beat the butter and sugar together until creamy, about 2 minutes. Add the egg and beat until combined. Finally, add the matcha/flour mixture and mix until just combined. Do not overmix!
Spread the cake batter evenly into the 8" pan.
Bake for 9 to 11 minutes or until a toothpick inserted in the center of the cake comes out clean.
Immediately run a knife along the edges of the pan, and flip the cake over onto a baking sheet to cool.
Once the cake is cooled, you can use your hands to break it into pieces to use as garnish. If you're not eating the cake the same day, the cake pieces should be covered and kept in the refrigerator to help retain the cake's green color.
Finally, make the raspberry cream. We'll start by making a fresh raspberry sauce. In a medium saucepan, combine the raspberries and sugar. Cook on medium heat, stirring frequently.
Once the sugar dissolves and the juice begins to bubble, simmer for an additional 10 to 20 minutes, or until the juice is syrupy and slightly thickened (it shouldn't be watery, but it also shouldn’t be jelly), then remove the pan from the heat.
Pour the raspberries and sauce through a wire mesh strainer and into a bowl to remove the raspberry pieces and seeds (mash the raspberry pieces into the strainer to encourage straining). Be sure to scrape the bottom of the strainer with a spoon to get all sauce into the bowl.
In a medium sized bowl with an electric mixer, beat the cream cheese until creamy, about 2 minutes. Use a spatula to scrape down the sides of the bowl and beat the cream cheese again to make sure that no lumps remain.
Add 3/4 cup of the raspberry sauce into the cream cheese and blend until well mixed.
In a separate small bowl, beat the whipping cream until soft peaks. Then fold the whipped cream into the raspberry/cream cheese mixture until combined. You have your raspberry cream!
Reserve the remaining raspberry sauce for plating, in the refrigerator.
TO ASSEMBLE:
Using a piping tip or a kitchen utensil, make a small hole in the cooled puff in the browned part (do NOT poke a hole in the green part) of each puff.
Using a sandwich bag or piping bag filled with raspberry cream, pipe filling into the hole in the oi oi puff until filled.
Place oi-oi puff on a plate, green side down, and top with a frozen passion fruit mousse tourbillion.
Top the tourbillion with a few black sesame seeds (or cacao nibs, like we did!)
Garnish each plate with matcha cake and a spoonful of the reserved raspberry sauce.
If serving immediately, allow 30 minutes at room temperature for the frozen passion fruit tourbillion to thaw. Otherwise, refrigerate until serving. Enjoy!
