Recipe Pina colada log

To prepare this dish

Ingredient list

Aurora biscuit

340 g eggs
190 g sugar
190 g almond powder
74 g T55 flour
4 g baking powder
100 g beurre Gastronomique doux Elle&Vire professionnel ®

Poached pineapple cubes

330 g water
250 g sugar
6 g turmeric
5 g lime zest
1000 g pineapple
130 g Grand Marnier®

Pineapple compote

590 g pineapple puree
73 g lime juice
590 g poached pineapple syrup
60 g sugar (1)
30 g pectin NH
50 g masse gélatine (7g de gélatine + 43g d'eau)
35 g sugar (2)
3,5 g xanthan gum
700 g poached pineapple cubes

Exotic cocktail cremeux

115 g guava puree
60 g passion fruit puree
30 g yuzu puree
230 g egg whites
220 g sugar
42 g masse gélatine (6 g de gélatine 200 blooms + 36 g d’eau)
220 g beurre Gastronomique doux Elle&Vire professionnel ®

Glucose meringue

135 g glucose syrup
90 g egg whites

Coco mousse

1100 g coconut puree
110 g coconut liqueur
217 g gelatin mass ( 31 g gelatin + 186 g water)
1100 g Whipped Excellence Cream
220 g glucose meringue

Mascarpone decorative cream

75 g milk
75 g sugar
56 g masse gélatine (8 g de gélatine + 48 g d’eau)
165 g Crème au Mascarpone Elle & Vire
700 g Whipped Excellence Cream

Hot glaze

500 g neutral glaze
50 g water

Passion fruit glaze

100 g hot neutral glaze
10 g water
QS yellow water soluble colouring
QS colorant rouge fraise hydrosoluble
QS passion fruit

White chocolate fans

130 g white chocolate

Coco & lime white chocolate log tips

QS coco fraîche
QS lime zest
300 g white chocolate

Pina colada log decor

QS lime zest
QS noix de coco fraîche

The recipe,
step by step

1. 1

   Aurora biscuit

   Warm the eggs and the sugar to 40°C and whip until until the mixture forms a ribbon. Add the ground almonds, the flour and the baking powder sifted together. Melt the butter to 45°C and add to the mixture.
2. 2

   Poached pineapple cubes

   Boil the water with the sugar, the grated ginger and the lime zest. Add the 5 mm pineapple dices and cook for 3 minutes. Set aside and add the Grand Marnier®. Leave to cool and drain.
3. 3

   Pineapple compote

   Heat the pineapple puree with the lime juice and the poached pineapple syrup. At 40°C, add the pectin mixed with the sugar (1). Bring to boil, add the gelatin mass then the xanthan gum mixed with the sugar (2). Blend with a hand mixer and add the drained pineapple cubes.
4. 4

   Exotic cocktail cremeux

   Heat the fruit purees. Pour onto the egg whites whisked with the sugar. Cook to the boil. Stir in the gelatin mass. At 40°C, add the cold butter then blend with a hand mixer
5. 5

   Glucose meringue

   Heat all the ingredients together over a double boiler to 40°C, then whip using a stand mixer.
6. 6

   Coco mousse

   Mix the coconut puree with the melted gelatin mass and the Malibu®. At 23°C, stir in the whipped cream and add the glucose meringue carefully
7. 7

   Mascarpone decorative cream

   Boil the milk with the sugar. Add the gelatin mass and the Mascarpone. Add the cream while mixing then chill.
8. 8

   Hot glaze

   Boil all the ingredients together.
9. 9

   Passion fruit glaze

   Boil the hot glaze with the water and the colourings. Remove from the heat and add the passion fuit seeds.
10. 10

    White chocolate fans

    Spread the white chocolate at 45°C onto a warm baking sheet (45°C). Pull straight lines with a 0.5 cm triangular tooth comb. Leave to crystallize then chill. Bring to room temperature and shape fans with a filleting knife.
11. 11

    Coco & lime white chocolate log tips

    Grate the coconut using a microplane and dry into a stove. Add the lime zest. Spread some tempered white chocolate and sprinkle over the grated coconut / lime zest blend. Let crystallize and cut out 4.5 cm squares.
12. 12

    Pina colada log decor

    QS lime zest
    QS fresh coconut
13. 13

    Assembly

    Spread 800 g of aurora biscuit mixture onto a Silpat® using a frame (35.5 x 55cm). Bake in a convection oven at 190°C about 10 minutes. Clear on a cooling rack once out of the oven.

    Spread 2000 g of pineapple compote onto the crust side of the aurora biscuit into a frame (35.5 x 55cm) and freeze. Spread 800 g of exotic cocktail cremeux on top and put back in the freezer. Cut out 4 x 55 cm insert strips. Line a frame (6 x 6 x 57 cm) with plastic wrap. Pipe out 450 g of coco mousse. Lay a first insert strip. Pipe out again 200 g of coco mousse then lay the second insert strip. Smooth over the top and freeze.

    Unmold and spray a thin layer of hot glaze on the log bars. Apply a fine edging of grated coconut / lime zest blend along the base.

    Draw a 4 x 25 cm strip at the back of a baking paper. Whip and pipe out the decorative mascarpone cream in an irregular way on the delimited strip using a St Honoré nozzle. Freeze and put on top of the logs.

    Decorate with white chocolate fans, a few passion fruit glaze drops, lime zest, fresh coconut shavings and the log tips.

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