46 g water
46 g milk
1 g sugar
1 g salt
2 g trimoline
37 g butter
55 g flour T55 (around 14% protein)
92 g egg
Total weight: 280 g
Step
In a saucepan, bring the water, milk, sugar, salt, trimoline, and
butter to a boil. Sift the flour and pour it into the liquid. Heat
gently. Cool the base to 50°C in a mixer. Add the beaten egg at
room temperature and mix until completely smooth.
Bake as desired:
• in a deck oven at 180°C (top) and 160°C (bottom), with the
window open, then finish baking in a convection oven at 155°C
(window open),
• in a convection oven preheated to 180°C: bake the choux at
160°C for about 20 minutes, speed 3 + window open, then at
speed 2 until golden brown.
2. CRUMBLE
Ingredients
117 g butter
117 g raw cassonade sugar
93 g flour T55
23 g almond powder
Total weight: 350 g
Step
Mix the butter and sugar, then stir in the flour and almond
powder. Roll out to 2 mm thick between two plastic sheets.
3. COINTREAU® PINEAPPLE CREAM
Ingredients
407 g pineapple purée
13 g lime purée
56 g sugar
34 g egg yolk
28 g cornstarch
5 g gelatin 200 bloom
90 g butter
28 g Cointreau® 60%
Total weight: 661 g
Step
Make a custard cream with purées, sugar, yolk and cornstarch.
Add the gelatin and cool it down to 40°C before incorporating
the softened butter and Cointreau®. Mix.
4. PINEAPPLE MARMALADE
Ingredients
630 g pineapple
45 g sugar
24 g lime purée
8 g liquid vanilla extract
21 g Cointreau® 60%
7.5 g cornstarch
Total weight: 735.5 g
Step
Cut the pineapple into 1 cm cubes. Cook and then strain to
remove excess juice. Add the lime purée, vanilla, and sugar.
Mix the Cointreau® with the cornstarch, then pour over the
pineapple. Cook for 1 minute to activate the cornstarch. Allow
to cool quickly.
5. COINTREAU® MASCARPONE CHANTILLY
Ingredients
93 g cream 35% (1)
4 g lime zest
47 g sugar
3 g gelatin 200 bloom
93 g mascarpone
373 g cream 35% (2)
28 g Cointreau® 60%
Total weight: 641 g
Step
Heat the cream (1) with the lime zest and sugar to 60°C. Add the
gelatin, then the other ingredients. Blend, strain to remove the
zest, and let rest for 12 hours at 3°C before whipping.
6. ASSEMBLY
Ingredients
15 + 5 g choux pastry (body + head) ø 4.5 cm
5 g crumble ø 5.5 cm
35 g Cointreau® pineapple cream
20 + 10 g pineapple marmalade (interior + silicon disc, ø 4 cm,
for decoration)
35 g Cointreau® mascarpone chantilly
2 g neutral glaze
2 g lime zest
Step
Step 1:
Prepare the crumble and choux pastry. Pipe the choux pastry
onto a baking sheet, top with the crumble, and bake.
Step 2:
Fill the choux with Cointreau® pineapple cream and pineapple
marmalade in the center.
Step 3:
Pipe the Cointreau® mascarpone chantilly, then place the
pineapple marmalade disc, previously covered with neutral glaze.
Decorate with lime zest.
