12 May 2021
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Whisk the egg whites, add the sugar and mix delicately with spatula the rest of the ingredients
Using a piping bag with an 10 mm nozzle, pipe a little balls off 6 cm diameter and dusting with coconut powder and icing sugar
Bake in the oven at 170°C for approximately 20 mn
Mix the pineapple purée in a saucepan with the sugar and the eggs and bring to the boil while whisking continuously
After bringing to the boil, remove from the beat, add the softened gelatin and strain everything through a fine cone-shaped strainer
Cool to 36°C then add the butter and mix with mixer
Immediately after, pour the pineapple cream in small silicone sphere 4 cm diameter
Return to the freezer at -30°C
Mix the pineapple chop with pineapple purée and sugar, cook gently in saucepan approximately 20 mn
Add the gelatin leaves and zests off green lemon
Let cool completely in a fridge (4°C) before using
Mix the Puratos Tegral Patacrout with butter. Add the eggs and other ingredients. Mix until you obtain a firm homogenous mass. Keep in the fridge. Laminate the shortcrust at 2.5 mm and cut Éclair shapes. Bake on a Silpain® baking sheet for 10 minutes at 180°C. |
Make a crème anglaise with the coconuts milk, sugar, eggs yolk and poach everything at 85°C Add the gelatin leaves and strain everything through a fine cone-shaped strainer Mix directly after the crème anglaise with white chocolate extra selection cacao trace When the mix is at 35°C, add the whipped fresh cream and mix slowly with one Maryse Using this cream directly after for build your cakes |