The Creations

Entremets

Coconut, pineapple and jasmine entremets

Etienne Leroy

World Pastry Champion 2017

COCONUT SHORTBREAD

Butter
Cassonade
Zestes de citron vert
Fleur de sel
Flour
Baking powder
Starch
Grated coconut

162g
74g
1
3g
221g
3g
37g
50g

With the paddle attachment of the mixer, mix the butter, the fleur de sel and the brown sugar. Add the sifted flour with the baking powder and the starch, the grated coconut and lime zests. Roll out the dough to 5 mm, let it set in the fridge and cut disks of 16 cm diameter. Bake on a baking mat at 145°C for 20 min. Powder with cocoa butter when out of the oven to waterproof. Let aside for the assembly.

GINGER AND LIME SACHER BISCUIT

Candied ginger
Almond paste
Lime zests
Caster sugar 1
Egg yolks
Whole eggs
Melted butter
Flour
Egg whites
Caster sugar 2

13g
143g
½
33g
70g
50g
33g
50g
B83g
43g

In the bowl of the robot coupe, mix the almond paste with the caster sugar 1, lime zests and candied ginger. Add gradually the egg yolks and the whole eggs. Emulsify then mass with a whisk. With a spatula, add gently the flour and the egg whites tightened with the caster sugar 2 and then the hot melted butter. Spread 500g on a 40x30cm baking tray and mat and bake at 175°C for 12 min, oven ventilated.

POACHED PINEAPPLES

Water
Sugar
PONTHIER lime zests
Jasmine tea
Fresh pineapple cubes
Grand Marnier®

100g
75g
2g
2g
150g
25g

Boil the water and sugar and infuse the PONTHIER lime zests and tea for 10 min. Filter. Bring to the boil the syrup, add the Grand Marnier® et pour on the pineapple cubes.

PINEAPPLE COMPOTE

PONTHIER pineapple Victoria 100% purée
PONTHIER lime 100% purée
Poached pineapples syrup
Caster sugar
INGREDIUM pectin NHX

150g
19g
150g
19g
4,5g

Heat up the PONTHIER pineapple Victoria purée, the PONTHIER lime 100% purée and the poached pineapple syrup. Add the caster sugar 1 and the INGREDIUM pectin NHX. Cook to 32° Brix or 300g.

PINEAPPLE CONFIT

PONTHIER pineapple Victoria purée
Glucose
Vanilla bean
Caster sugar
INGREDIUM pectin NHX
PONTHIER lime 100% purée

285g
27g
1g
48g
6g
5g

Melt the glucose in the PONTHIER pineapple purée and the grated vanilla bean. Add the sugar and INGREDIUM pectin NHX mix. Bring to the boil. Add the PONTHIER lime 100% purée. Let cool down, smooth and pour on 3 mm thickness on a tray. Deep freeze and cut petals with a calisson cookie cutter. Place them in order to shape a flower in thermoformed molds.

COCONUT CHANTILLY

PONTHIER intense coconut purée
Cream 35% M.G 1
Brown sugar
Lime zests
Jasmine tea
Malibu®
Cream 35% M.G 2
Mascarpone
Gelatin mass with gelatin F (fish) INGREDIUM

75g
225g
60g
1,5
4g
15g
225g
45g
15g

Heat up the PONTHIER coconut purée and the cream 1 with the brown sugar at 75/80°C. Infuse the lime zests and the jasmine tea, covered. Blend the Malibu®, the cream 2 and the mascarpone. Heat again and make the gelatin mass melted. Strain the infusion on the second cream mix. Mix and let cool down. Let aside for 2 hours before assembly.

COCONUT FOAMY CREAM

1. Whipped cream

Cream
Jasmine tea
PONTHIER intense coconut purée
Gelatin mass with gelatin F (fish) INGREDIUM
Malibu®

278g
6g
462g
84g
47g

The day before, make a cold infusion 24h with jasmine tea in the cream. Strain. Whip foamy. Melt the gelatin mass in 1/3 of the PONTHIER coconut purée. Pour the jellied purée into the Malibu® and the rest of the cold coconut purée. Let it cool down.

2. Meringue

Egg whites
Glucose
Trimoline

100g
75g
75g

Whip the meringue at low speed. Add gradually the whipped cream to the jellied purée and add 75g of meringue. Use instantly.

ASSEMBLY AND DECORATION

Neutral glaze
Roasted grated coconut
PONTHIER lime zests
PCB CREATION dried flowers

SQ
SQ
SQ
SQ

Make the assembly in PCB CREATION "Tarte" molds of 17 cm diameter. In a half of the mold, add the pineapple confit petals to shape a flower. Pour 150g of coconut mousse and insert the pineapple compote. Smooth and deep freeze. In the other half, add the coconut shortbread at the bottom. Pour 150g of coconut mousse, insert the biscuit and smooth. Assemble the two parts by heating slightly the mousse and stick the top part with the bottom one. Spread the neutral glaze. Glaze with the neutral glaze. Whip the coconut chantilly and pipe into balls with a 14 cm diameter plain nozzle. Sprinkle with roasted grated coconut and PONTHIER lime zests. Lay it on a cardboard. Pipe a coconut chantilly scoop at the heart of the flower. Decorate with dried flowers.