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Victoria Pineapple

Ponthier - Victoria Pineapple, coconut, chocolate and ginger tart
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Ponthier - Victoria Pineapple, coconut, chocolate and ginger tart

Victoria Pineapple, coconut, chocolate and ginger tart

Josep Maria Ribé Ramos
Director of the Chocolate Academy™
CRUNCHY COCOA
Butter
Sugar
Flour
Cocoa powder
Salt
320g
400g
370g
30g
8g
Mix the flour and cocoa powder together. Use a mixer to combine the softened butter, sugar, salt and chocolate-flour mixture until you obtain a firm dough. Roll out between 2 acetate sheets to 1.5/2mm thick and freeze. Cut out rounds for the choux pastry and keep cool (same diameter as the moulds).
Cocoa choux pastry
Whole milk
Sugar
Salt
Butter
Flour
Cocoa powder
Eggs
695g
14g
8g
348g
320g
55g
800g
Bring the milk to the boil with the salt, sugar and butter. As the milk comes to the boil, add the flour and sifted cocoa while stirring vigorously. Leave to cook for about 2 minutes then take off the heat and leave to cool for a few minutes. Slowly incorporate the beaten egg. Pipe the choux pastry and place the crunchy cocoa on top. Freeze or cook immediately. Cook for 25/30 minutes at 180°C.
COCONUT & CHOCOLATE CRUMBLE
Butter
Brown sugar
Grated coconut
Flour
Coconut milk powder
Cocoa powder
250g
250g
250g
200g
20g
30g
Mix the softened butter with the rest of the ingredients. Roll out to 2mm thick between two sheets of acetate paper and freeze. Cut out circles 10cm in diameter and arrange them between 2 oven sheets with 2 sheets of baking paper. Cook for 18 minutes at 160°C. Once cooked keep at room temperature.
VICTORIA PINEAPPLE AND GINGER JELLY
PONTHIER Victoria pineapple purée
Liquefied fresh ginger
Saccharose
Trehalose sugar
Pectin NH
Gelatine
PONTHIER lemon purée
Fresh cubed pineapple
400g
25g
150g
100g
12g
8g
25g
400g
Mix the saccharose, Trehalose and pectin NH. Heat the PONTHIER pineapple purée and the PONTHIER lemon purée. Add the sugar/pectin mixture. Bring to the boil while stirring and add the fresh cubed pineapple and the gelatine. Leave to set in the fridge and then fill the choux pastry.
COCONUT & CHOCOLATE MOUSSE
PONTHIER coconut purée
Dark chocolate couverture 70%
Sugar
Glucose powder
Italian meringue
Whipped cream (35% fat)
350g
300g
60g
60g
200g
300g
Melt the dark chocolate couverture and mix with the PONTHIER coconut purée. Place in the Thermomix heating up to 45°C to obtain a ganache. Add the meringue then the whipped cream and mix until you obtain a smooth paste. Spoon the mousse into a disc 9.5cm in diameter and 0.8cm thick then freeze.
DARK CHOCOLATE COUVERTURE icing
Water
Sugar
Glucose syrup
Condensed milk
Gelatine
Dark chocolate couverture 65%
500g
400g
600g
400g
47g
500g
Bring the water, sugar, glucose syrup and condensed milk to the boil. Add the previously hydrated gelatine and mix well. Gradually incorporate the dark chocolate couverture until it emulsifies. Place in the Thermomix and leave to rest for 12 hours before use. Use at 25/30°C to glaze the frozen chocolate and coconut mousse.
Assembly
Remove the frozen chocolate and coconut mousse from the mould and pour over the dark chocolate icing. Place the iced mousse on the coconut and chocolate crumble. Fill the cocoa choux pastry from below with the Victoria pineapple and ginger jelly. Place the filled choux pastry and the crunchy cocoa on to the chocolate-coconut mousse and garnish with a small amount of Victoria pineapple and ginger jelly, fennel leaves and gold leaves.
Ponthier