Energy cylinder

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.

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.

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.

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.

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

Whip together all ingredients. Emulsify at the last minute.