Jacks

By Richard HAWKE October 6, 2026

Richard HAWKE

Ambassador Louis François since 2024

Created on

October 6, 2026

Recipe

Products used

Invert Sugar , DE40 Glucose Syrup , Extra Slow-Set Pectin , Trehalose , Dextrose , Inulin , Tartaric Acid

Step 1 PASSION FRUIT ALMOND PASTE

The ingredients

74g	(18.6%)	Passion puree
84g	(21%)	Sugar
189g	(47.2%)	White almond powder
16g	(4%)	Glucose syrup DE40 ()
16g	(4%)	Invert sugar ()
5g	(1,2%)	Cocoa butter powder
16g	(4%)	Passion Fruit Powder
400g	(100%)	TOTAL

Process

Cook the passion fruit purée and sugar to 110°C before pouring it over the remaining ingredients in a Robot-Cook.
Blend at 3,500 RPM for 20 to 30 seconds.
Remove the batter and fill the lightly greased molds.
Let set at room temperature.

Step 2 BANANA FRUIT PUDDING

The ingredients

52g	(13%)	Glucose syrup DE40 ()
185g	(46.2%)	100% Banana Puree
3g	(0,8%)	Tartaric acid solution (50/50)
12g	(3%)	Pectin Extra Slow Set ()
60g	(15%)	Vanilla sugar
60g	(15%)	Trehalose ()
18g	(4,5%)	Dextrose ()
10g	(2,5%)	Inulin ()
400g	(100%)	TOTAL

Process

Heat the glucose syrup, mashed banana, and tartaric acid solution to about 50°C before adding the remaining ingredients. Cook the mixture to 99°C (63° Brix).
Check the mixture before pouring it into a piping bag, then pipe it directly into the molds and seal with the passion fruit marzipan (2.1).

Step 3 ASSEMBLY AND FINISHING

The ingredients

11g	(47.8%)	Passion Fruit Marzipan
12g	(52,2%)	Banana fruit paste
QS		Sugar for finishing
23g	(100%)	TOTAL

Process

Once the confections have set in the molds, remove them from the molds and dip them in sugar.
Sift off the excess sugar before placing them on a cooling rack (marzipan side down).