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Chocolate tuile

Ingredients Preparation
  • 80g
    82% butter
  • 80g
    T65 flour
  • 20g
    Plein Arôme
  • 200g
    icing sugar
  • 6g
    fine salt
  • 120g
    water
  • 240g
    egg white

Blend together all ingredients, heat for 3 mins. 30 secs in the microwave oven, blend again, spread over silpat using the stencil at the desired form. Bake for 3 minutes at 160°C. Decorate with the relief stencil, bake for 9 mins. at 160°C. Roll and keep in sealed box.

Chocolate Crémeux

Ingredients Preparation
  • 337g
    cream
  • 37g
    caster sugar
  • 60g
    egg yolks
  • 180g
    Mexique
  • 22g
    dairy butter
  • 5g
    Grand Caraque

Boil the cream, mix the egg yolks with sugar. Pour over the hot cream, cook at 84°C. Sieve over the chocolate and the cocoa paste several times. Incorporate the butter using the blender.

Chocolate Crumble

Ingredients Preparation
  • 100g
    brown sugar
  • 100g
    butter
  • 100g
    flour
  • 100g
    almond powder
  • 30g
    Plein Arôme
  • 3g
    fleur de sel

Mix together all ingredients. Spread between 2 guitar sheets to 2mm. Cut the desired forms and assemble to form tartlet bottoms. Bake 11 mins. and 16 mins. at 150°C.

Poached Pinapple

Ingredients Preparation
  • 125g
    sugar
  • 1As needed
    Pineapple in pieces
  • 160g
    fresh banana
  • 310g
    passion fruit puree
  • 125g
    mango puree
  • 300g
    water
  • 3As needed
    gousse de vanille
  • 1As needed
    lime
  • 1As needed
    Bq pousse kress

Dry-caramelise the sugar. Add the pineapple in thick slices. Decook with the hot pulps. Bake with the juice. Cut the pineapple into brunoise (tiny pieces). Mix.

Exotic coulis

Ingredients Preparation
  • 1As needed
    Mango
  • 1g
    xantane

Use cooking water from the pineapple. Blend in xantane. Keep in disposable piping bag.

Coco vanilla cream

Ingredients Preparation
  • 200g
    Cocoa cream
  • 30g
    maple syrup
  • 40g
    mascarpone
  • 1As needed
    Vanilla pod

Whip together all ingredients. Emulsify at the last minute.

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