Festive coconut pineapple chou

A creation of Gaëtan Fiard

Pastry chef of the Intercontinental in Bordeaux and champion of the International Confectionary Art Competition (Mondial des Arts Sucrés)

Ingredients

Choux pastry

Milk 250 g
Water 250 g
Sugar 10 g
Salt 10 g
Butter 225 g
Flour 275 g
Baking powder 5 g
Eggs 500 g

Craquelin

Butter 190 g
Brown sugar 230 g
Flour 165 g
Almond powder 50 g

Whipped coconut ganache

Cream 200 g
Coconut purée 200 g
Gelatine mass 35 g
White Chocolate 185 g
Cream 400 g

Pineapple marmelade

Pineapple compote 250 g
Lemon purée 5 g
Gelatine mass 12 g

Pineapple high fruit compote

Andros Chef’s pineapple frozen high fruit compote has a bright yellow colour and a pulpy texture with pineapple chunks well ripened of irregular shapes.. It has a sweet and smooth taste brought by variety from Costa Rica. A compote lightly sweetened perfect for insert with pineapple chunks, savoury verrine and fruit sorbets. Packed in 1kg bag.

Discover our products range High fruit compote

Preparation steps

Choux pastry

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.
Craquelin

Mix all the ingredients together till a soft dough is obtained, then roll it out to 2.5 with a dough sheeter.
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.
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.