Created by:

Fresh pineapple

Level:
Makes:: Recipe for 25 pastries

400 g

Sugar
400 g

Peeled roasted almonds
85 g

Cacao Barry Cocoa butter - Deodorized Cocoa Butter - pistols - 1kg bag
540 g

Cacao Barry Praliné - 50% Almonds - paste - 5KG bucket

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.

83 g

Sugar
159 g

Milk 3.5%
126 g

Cream 35% fat
71 g

Yolk
42 g

Water
7 g

Gelatin powder (200 bloom)
224 g

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.

434 g

Pineapple puree
74 g

Invert sugar
1 piece(s)

Anise
2 piece(s)

Cinnamon stick
31 g

Glucose syrup
93 g

Sugar
12,5 g

Nh pectin
155 g

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.