Fresh pineapple

Created by

  • Artem Glushkov
level 1
  1. Almond praliné
  2. Caramel bavaroise
  3. Pineapple compote
  4. Hazelnut bisquite

Recipe components

Almond praliné

PreparationIngredients
Preparation

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.

 

Ingredients

Caramel bavaroise

PreparationIngredients
Preparation

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.

 

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

Pineapple compote

PreparationIngredients
Preparation

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.    

 

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

Hazelnut bisquite

PreparationIngredients
Preparation

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

 

Ingredients