Energy cylinder

Energy cylinder

Level:
Difficult
Makes:
Recipe for 25 pastries

Chocolate tuile

Used products: Chocolate tuile

  • 80 g
    82% butter
  • 80 g
    T65 flour
  • 20 g
    DCP-22GT
  • 200 g
    icing sugar
  • 6 g
    fine salt
  • 120 g
    water
  • 240 g
    egg white

Preparation: Chocolate tuile

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 Crumble

Used products: Chocolate Crumble

  • 100 g
    brown sugar
  • 100 g
    butter
  • 100 g
    flour
  • 100 g
    almond powder
  • 30 g
    DCP-22GT
  • 3 g
    Sea salt

Preparation: Chocolate Crumble

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

Used products: Poached Pinapple

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

Preparation: Poached Pinapple

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

Used products: Exotic coulis

  • 1
    Mango
  • 1 g
    xantane

Preparation: Exotic coulis

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

Coco vanilla cream

Used products: Coco vanilla cream

  • 200 g
    Cocoa cream
  • 30 g
    maple syrup
  • 40 g
    mascarpone
  • 1
    Vanilla pod

Preparation: Coco vanilla cream

Whip together all ingredients. Emulsify at the last minute.