The Creations

Individual pastries

Victoria Pineapple

Passion fruit

Descriptive diagram

Exotic fruits bavarois

Benoit Blin

Pastry Chef

COCONUT DACQUOISE

Egg whites
Caster sugar
Almond powder
Icing sugar
Desiccated coconut

75g
25g
13g
65g
50g

Sieve the almond powder and icing sugar together, then mix with the desiccated coconut. Whip the egg whites to ribbon stage then gradually add the caster sugar, whisk until firm. Add the almond powder and icing sugar mix slowly into the whites with a rubber spatula. Pipe onto silicone paper with nozzle 10mm diameter 4x14cm diameter discs. Cook in a fan oven at 180°C for 8-10 minutes on a single tray.

PINEAPPLE INSERT

PONTHIER Victoria pineapple puree
Pectin X58
Caster sugar
Potato fecule flour
Water
Dark rum
Fresh pineapple

360g
3,6g
36g
14g
10g
10g
215g

Dice the fresh pineapple into Brunoise. Melt and warm the PONTHIER pineapple puree. Add the pre-mixed sugar and pectin X58 and bring to boil. Add pre-mixed flour, rum and water, whisk until thick and boil for 1 minute. Mix in the pineapple Brunoise. Pour 140g in 4 inserts of 14cm diameter and place coconut Dacquoise disc on the top. Freeze.

PASSION FRUIT AND BANANA BAVAROISE MOUSSE

Gelatine powder
Cold water
PONTHIER banana puree
PONTHIER passion fruit puree
Sugar
Yolks
UHT Cream, Whipped, Medium Peak

5,5g
30g
160g
280g
65g
95g
560g

Rehydrate the gelatine powder with the water. Cook PONTHIER fruit purees with the sugar and egg yolks like a crème anglaise to 83°C. Add the gelatine and cool down to 35°C. Fold in with a whisk the whipped cream. Pour and divide into the 4 x 16cm diameter rings lined with acetate, 280g per ring. Place on the top of each and press down to level the mousse with the frozen pineapple and Dacquoise inserts. Freeze.

YELLOW CHOCOLATE icing

Water
Caster sugar
Glucose liquid
Condensed milk
Gelatine mix (15g gelatine powder and 85g water)
White chocolate
Egg yolk yellow food colouring

105g
215g
215g
140g
100g
215g
7g

Cook the first batch of water, sugar and glucose to 103°C. Pour straight away over the rest of the ingredients in a medium jug and blitz for 2 minutes to combine completely. Reserve in the fridge cling filmed to contact to crystallize overnight.

PASSIONFRUIT & MANGO jelly

PONTHIER passion fruit puree
PONTHIER mango puree
Fresh passion fruit seeds
Gelatine powder
Cold water

240g
90g
40g
10g
50g

Rehydrate the gelatine powder with the cold water. Bring the PONTHIER passion fruit puree to the boil and dissolve the gelatine mix in. Whisk in the fresh passion fruit seeds and the cold mango puree. Divide and set in 4 x 12cm diameter insert rubber moulds and freeze.

coconut sable

Caster sugar
Butter
Flaked almonds
Desiccated coconut
Cornish sea salt
Flour MB T55

150g
165g
125g
75g
0,75g
40g

With a paddle attachment combine the butter and sugar in the mixer. Add the rest of the ingredients and mix, on low speed for about 2 to 3 minutes. Roll down to 3mm thick and cut in 16cm diameter. Bake inside the rings, in the fan oven set at 175°C for about 7 to 8mm until light brown colour.

Assembly

Melt the glaze down to 34°C and blitz to remove all air bubbles. Glaze the frozen discs of passion fruit Bavaroise mousse and place on the cold coconut sable. Demould and defrost the passion fruit gelee in the fridge. Lightly spray with neutral glaze and place on the top of the entremets.