Fresh pineapple
- Level:
-
- Makes:
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Recipe for 25 pastries
Almond praliné
Used products: Almond praliné
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14.1 ozSugar
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14.1 ozPeeled roasted almonds
Preparation: Almond praliné
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.
Caramel bavaroise
Used products: Caramel bavaroise
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2.9 ozSugar
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5.6 ozMilk 3.5%
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4.4 ozCream 35% fat
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2.5 ozYolk
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1.5 ozWater
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0.2 ozGelatin powder (200 bloom)
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7.9 ozWhipped 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
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1.0 lbPineapple puree
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2.6 ozInvert sugar
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1 piece(s)Anise
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2 piece(s)Cinnamon stick
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1.1 ozGlucose syrup
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3.3 ozSugar
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0.4 ozNh pectin
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5.5 ozPineapple 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
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1.8 ozInvert sugar
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6.0 ozWhole egg(s)
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3.0 ozSugar
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1.8 ozAlmond powder
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3.0 ozCream 35% fat
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3.0 ozFlour
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0.2 ozBaking powder
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1.9 ozGrape seed oil
Preparation: Hazelnut bisquite
Mix well all ingredients, put in a frame and bake at 165°C for 7 minutes.
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