Fresh pineapple

Almond praliné

Ingredients Preparation
  • 400g
    sugar
  • 400g
    peeled roasted almonds
  • 85g
    Deodorized Cocoa Butter

Make dry caramel. Put on silicone mat and leave to cool. Crush slightly. Grind together almonds and caramel in a paste with food processor. Mix well melted cocoa butter with almond praliné.

 

Caramel bavaroise

Ingredients Preparation
  • 83g
    sugar
  • 159g
    Milk 3.5%
  • 126g
    cream 35% fat
  • 71g
    yolk
  • 42g
    water
  • 7g
    gelatin powder (200 Bloom)
  • 224g
    whipped cream 35%

Make caramel and deglaze it with boiled milk with cream. Make crème anglaise with caramel at 85°C. Add melted gelatin. Cool at 25°C and mix with whipped cream.

 

Pineapple compote

Ingredients Preparation
  • 434g
    pineapple puree
  • 74g
    invert sugar
  • 1piece(s)
    anise
  • 2piece(s)
    cinnamon stick
  • 31g
    glucose syrup
  • 93g
    sugar
  • 12,5g
    NH pectin
  • 155g
    pineapple cubes

Heat together puree, glucose, invert sugar and spices. Slowly add sugar and pectin, and heat up to 102°C. Add pineapple cubes. Take out spices and cool compote to 25°C before use.    

 

Hazelnut bisquite

Ingredients Preparation
  • 50g
    invert sugar
  • 170g
    whole egg(s)
  • 85g
    sugar
  • 50g
    almond powder
  • 85g
    cream 35% fat
  • 85g
    flour
  • 5g
    baking powder
  • 55g
    grape seed oil
  • 50g
    Pure Paste 100% Hazelnuts

Mix well all ingredients, put in a frame and bake at 165°C for 7 minutes.

 

Get in Touch