This pineapple compote is made from MD2 pineapples, renowned for their natural sweetness and balanced flavour profile. It stands out for its bright yellow colour, generous irregular fruit pieces, and its sweet, ripe pineapple taste. Lightly sweetened, it delivers authentic fruit presence and a generous texture, making it ideal for inserts, verrines, frozen desserts and fruit-based creations.
Boil up the milk, water, salt, sugar and butter. Add in the flour and the sifted baking powder. Dry out for about 30 seconds and put into a mixer. Add the eggs when the mass is at about 55°C. Scrape the mixture well to achieve a smooth mass. Poach 25 g per well-greased calisson mould. Bake between two silpat® at 180°C for 40 minutes without opening the oven.
2. Craquelin
Mix all the ingredients together till a soft dough is obtained, then roll it out to 2.5 with a dough sheeter.
3. Whipped coconut ganache
Boil the first cream mixed with the coconut purée. Stir in the gelatine mass and then pour over the white chocolate in 3 stages, so as to have a smooth emulsion. Add the second cold cream. Blend, strain and set aside in a gastro tray. Chill overnight before use.
4. Pineapple marmelade
Heat the pineapple compote. Add the gelatine mass and the lemon purée. Mould part of it and put the rest in a piping bag to garnish the inside of the choux.
A creation by
Gaëtan Fiard
Pastry chef of the Intercontinental in Bordeaux and champion of the International Confectionary Art Competition (Mondial des Arts Sucrés)
