Equipment
- 1 Rubber Spatula
- 1 Stovetop
- 1 Refrigerator
- 1 Thermometer
- 1 Whisk
- 1 Mixing Bowl
- 1 Food Processor
- 1 Deck Oven
- 2 Acetate Sheets
- 1 Freezer
- 1 Rolling Pin
- 1 Piping Bag
Ingredients
Banana pineapple crémeux
- 175 g whipping cream 35%
- 160 g pineapple purée
- 90 g lime juice
- 160 g banana purée
- 120 g egg yolks
- 620 g Valrhona Opalys 33% White Couverture Chocolate Feves
- 30 g Belcolade 100% Cocoa Butter Discs
OPALYS RUM WHIPPED GANACHE
- 570 g WHIPPING CREAM 35%
- 1 ea Prova Gourmet Grade A Tahiti Vanilla Beans (4oz)
- 1 Lime zested
- 60 g Invert Sugar
- 60 g Glucose
- 390 g Valrhona Opalys 33% White Couverture Chocolate Feves
- 860 g whipping cream 35%
- 60 aged rum
pineapple banana marmelade
- 570 g pineapple
- 100 g soft brown sugar
- 160 g banana purée
- 9 g pectin NH
- 20 g lime juice
gluten-free choux
- 180 g whole milk
- 180 g mineral water
- 140 g european style butter
- 5 g sugar
- 5 g salt
- 180 g cornstarch
- 280 g whole eggs
GLUTEN-FREE CRAQUELIN
- 50 g european style butter
- 60 g soft brown sugar
- 60 g potato starch
cassava shortcrust
- 160 g egg yolks
- 320 g caster sugar
- 450 g cassava flour
- 15 g gluten-free baking powder
- 4 g salt
- 320 g softened butter
Instructions
Banana pineapple crémeux
- Make a custard with the cream, pineapple pulp, lime juice, banana pulp and egg yolks.
- Take the hot and strained custard and emulsify using a rubber spatula with the melted chocolate and cocoa butter until smooth, glossy and elastic.
- Blend to perfect the emulsion, taking care not to incorporate any air and working at a temperature over 35°C (95°F).
- This technique will ensure the crémeux is always smooth, even after thawing.
- Leave to set overnight in the refrigerator.
OPALYS RUM WHIPPED GANACHE
- Heat the smaller quantity of cream with the vanilla bean and lime zests and leave to infuse for 10 minutes.
- Strain.
- Add the invert sugar and glucose, and slowly pour the hot liquid onto the melted chocolate, stirring in the center to create an elastic texture with a glossy appearance, signifying the emulsion process is underway.
- Continue gradually adding the liquid, and blend to perfect the emulsion.
- Add the remaining chilled cream and the rum and blend again.
- Set aside in the refrigerator to set, overnight if possible.
- When ready to use, whip until thick enough to pipe.
pineapple banana marmelade
- Peel the pineapple and cut into 1cm cubes.
- Sweat the pineapple with one third of the sugar.
- Add the banana pulp and the pectin mixed with the remaining sugar.
- Bring to a boil and finish with the lime juice.
gluten-free choux
- Bring the milk to a boil with the water, butter, sugar and salt.
- Add the cornstarch and dry the mixture out over the heat.
- Gradually add the eggs, ideally in a food processor to prevent lumps forming.
- Pipe choux balls of approx. 10g each.
- Place a disc of Gluten-Free Craquelin on top of each choux.
- Bake in a deck oven at 200°C (392°F) for around 30 minutes.
- Or for a fan oven, preheat to 250°C (482°F), place the choux in the oven and then turn off the oven, leaving the damper closed.
- As soon as the choux swell up and color (after around 15 minutes), turn the oven on, set to 180°C (356°F) and open the damper.
- Finish cooking.
GLUTEN-FREE CRAQUELIN
- Process the chilled butter, sugar and starch.
- Roll out between two acetate sheets and then freeze.
- Cut into the desired shape.
cassava shortcrust
- Beat the egg yolks with the caster sugar.
- Sift the cassava flour with the gluten-free baking powder and salt.
- When the egg yolks are fluffy, add the softened butter and then the dry ingredients.
- Roll out between two acetate sheets.
- Leave to rest.
- Roll out to a thickness of 4mm and cut into 16cm circles.
- Bake in rings at 150-160°C (302-320°F) with the damper open.
Assembly and finishing
- Make the Pineapple Banana Marmalade, pour around 120g into 12cm-diameter rings, and blast freeze.
- Whip the Opalys Rum Ganache. Pipe around 100g into 14cm acetate-lined rings.
- Place the marmalade inserts into the ganache-filled rings.
- Use a piping bag with a St. Honoré nozzle to add waves of Opalys Rum Ganache (approx. 200g).
- Blast freeze.
- When frozen, spray with the Absolu Cristal glaze and place on the chilled circles of Cassava Shortcrust.
- Fill the Gluten-Free Choux with more Opalys Rum Ganache and sprinkle with icing sugar.
- Place the choux on the dessert. Temper some Opalys chocolate and roll out between two acetate sheets.
- Leave to set at 17°C.
- When set, arrange a few shards of white chocolate on the top of the St. Do.