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Tropicalia

Let's Swissle! Lush tropical Swiss roll.

Chocolate Fruit Eggs

Tropicalia Swissle by Andreas Albite

Andres Albite

Andres Albite

Debic Culinary Advisor, Spain

Ingredients

For 20 servings

Passion fruit choux sponge

140 g milk

100 g Debic Cake 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

Roasted pineapple compote

1200 g roasted pineapple

120 g sugar

20 g pectin NH

60 g lemon juice

24 g gelatin sheets

60 g rum

Coconut whipped ganache

20 g glucose

12 g gelatin

400 g coconut milk

640 g white chocolate

800 g Debic Stand & Overrun

Toasted coconut crumble

80 g toasted shredded coconut

200 g soft wheat flour

200 g brown sugar

200 g Debic Cake Butter

2 g salt

Decoration

Coconut flakes

Fresh mango

Edible flower petals

Gold leaf

Debic products used

Cake Butter 4x2.5KG

Stand & Overrun 1L

Preparation

Passion fruit choux sponge

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.

Roasted pineapple compote

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.

Coconut whipped ganache

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.

Toasted coconut crumble

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.

Recipe tags Chocolate Fruit Eggs Gelatin

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