Coconut, Pineapple & Jasmine Entremets

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.

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.

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.

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.

Once reduced, add the Grand Marnier®, the caster sugar 2 and the INGREDIUM xanthan. Mix. Add the poached pineapples. Pour 100g per entremets in a silicon print of 16 cm diameter. Deep freeze.

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.

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.

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.

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

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.