Ingredients
140 g milk
100 g Debic Butter
140 g soft flour
100 g whole egg
170 g egg yolk
250 g egg white
240 g sugar
30 g freeze-dried passion fruit powder
1200 g roasted pineapple
120 g sugar
20 g pectin NH
60 g lemon juice
24 g gelatin sheets
60 g rum
80 g toasted shredded coconut
200 g soft wheat flour
200 g brown sugar
200 g Debic Butter
2 g salt
Coconut flakes
Fresh mango
Edible flower petals
Gold leaf
Preparation
Heat the milk and Cake Butter until boiling.
Add the flour and slightly scald the mixture.
Transfer to a mixing bowl with a paddle attachment and gradually add the eggs and yolks.
Separately, whip the egg whites and slowly add the sugar until foamy.
Combine both mixtures and spread onto a Silpat-lined tray.
Bake at 160°C for 10 minutes.
Chill before use.
Grill the pineapple then blend it.
Heat with half the sugar.
At 40°C, add the remaining sugar mixed with pectin and bring to a boil.
Add lemon juice and dissolve the pre-soaked gelatin.
At 30°C, add the rum and emulsify.
Spread over the sponge.
Melt the glucose and dissolve the pre-soaked gelatine in coconut milk.
Emulsify with the white chocolate and Stand & Overrun.
Chill for 24 hours before whipping.
Spread over the pineapple compote.
Toast the coconut at 180°C for 8 minutes.
Combine all ingredients in a mixer with a paddle attachment until crumbly.
Freeze before baking at 170°C for 10 minutes.
Assembly
Spread the compote over the choux sponge.
Whip and pipe the coconut ganache, then roll.
Freeze and cut into 4 cm thick portions.
Lay sideways and decorate with the coconut crumble, mango cubes, flower petals, and gold leaf.
