Fresh pineapple

Recipe for 25 pastries

Caramel bavaroise

Used products: Caramel bavaroise

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

Preparation: Caramel bavaroise

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

Used products: Pineapple compote

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

Preparation: Pineapple compote

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

Used products: Hazelnut bisquite

Preparation: Hazelnut bisquite

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