THE PASSIONATE NUN

Happy Tuesday, darlings,

The other day, a friend of mine said to me that you don't make cakes that are "too beautiful" and "too tempting" anymore. It was really nice and I felt really attacked, like:

"You think it's easy to come up with 12 good recipe ideas a week? I don't have a pastry background, it's not easy, I'm a stylist, sir".

Really, I'm the kind of person who takes everything very much to heart, a bit "hot-headed" (as my sister would say)... But then I put things into perspective and told myself that if he was saying that to me, it must be that many other people think like him. I took my time because I'm not a machine, I have to digest information and I wasn't going to make a recipe for the sake of making a recipe either...

I needed to get back in the mood and also the Modjo of pastry cream. It's all right, it wasn't the death of a man, but rather the hibernation of an electric whisk... or something like that. You know, I'm not the type to force things if inspiration doesn't come, so I don't try too hard, just put on some shoes and go outside to see what's going on... Inspiration always shows up where I'm not looking for it... Try it, I assure you!

To make 6 passionate nuns you need (nuns just for their form... otherwise the rest is not very Catholic, well not "stifling Christian" for a penny, but we understand each other...) :

for the sponge cake,

• 3 eggs,
• 90g flour,
• 100g sugar,
• 30g melted salted butter,
• 1 passion fruit, 
• and 25 cl passion fruit juice.

for garnish and decoration,

• 25cl chilled whipping cream,
• 75g of Philadelphia Light (it exists!) 
• 80g powdered sugar (how does that cancel everything out?)
• 2 trays of Alkékenge (or Physalis) 
• and a handful of kumquat (we're craving the exotic!)

I discovered a tip on this crazy blog that you probably already know: Je veux être bonne.com to make a very light sponge cake... you need a large volume of hot water in a pan, a sort of bain-marie but without the fire... In your usual bowl, whisk the eggs together, once the mixture becomes frothy put the bowl over the hot water and add the sugar, whisking at full speed with your electric whisk. The mixture is ready when it reaches room temperature, and forms beaks or mini stalactites on the whisks. Remove the bowl from the hot water, and add the sifted flour to the mixture, along with the melted butter, mixing gently with a pastry blender. Finally, stir in the passion fruit flesh, which will add a little crunch to your final religieuse. Divide the mixture between muffin tins and half-sphere silicone molds (pre-oiled). Bake in a hot oven for 20 minutes at 180°C.

Meanwhile, get to work on the whipped cream... Pour the super-cold crème fleurette into a salad bowl, and whip vigorously. As soon as the cream starts to set, add the powdered sugar, and once your whipped cream is ready, add the Philadelphia and set aside.

Once your cakes are cooked and cooled, cut them in half crosswise. Using a silicone brush, brush the cakes with the passion fruit juice. Garnish your muffin with the thinly sliced Alkékenge fruit, add a big spoonful of whipped cream on top, and close the whole thing. On top of your muffin, add a small spoonful of whipped cream, then your little sponge cake dome, and finish with half a kumquat! Enjoy!