Home Recipes Choux with coconut tiramisù, pineapple and lime

Choux with coconut tiramisù, pineapple and lime

Choux with coconut tiramisù cream, pineapple gel and lime

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Choux with coconut tiramisu, pineapple and lime | Debic

Debic's Culinary Team

Debic

Ingredients

Choux pastry

See recipe here

Craquelin

250 g Debic Traditional Butter

300 g sugar

280 g flour

20 g freeze-dried pineapple

1 g yellow colourant powder

Choux filling

500 g Debic Tiramisù

100 g coconut juice

Pineapple gel

50 g lime juice

200 g pineapple juice

3 g agar-agar

Decoration

vene cress

micro leaves

Debic products used

Traditional Butter 10x1KG

Tiramisù 1L

Preparation

Craquelin

Mix all ingredients. Roll out very thin (1 mm).

Freeze the craquelin paste and cut out with a round cutter and keep in the freezer for later use.

Choux filling

Place the ingredients in a planetary mixer.

Whip and beat until you obtain a thick consistency.

Pineapple gel

Combine all ingredients in a small saucepan, bring to a boil and cook for 1 minute.

Pour into a suitable container and allow to set in the refrigerator.

Once set, blend until smooth to obtain a gel.

Transfer to a piping bag.

Assembly

Using a small knife, make a hole in the bottom of the choux pastry and fill it with the whipped coconut tiramisù.

Using a piping bag and a star nozzle, pipe a small dollop onto the surface and add the pineapple gel.

Finishing touch

Finish with the vemicro leaves.

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