Exotic puree 220 g
Sugar 75 g
NH Pectin 10.5 g
Exotic puree 220 g
Pineapple 250 g
Verbena whipped cream
Cream 35% fat 205 g
Sugar 45 g
Gelatin mass 8.5 g
Mascarpone 44 g
Verbena SQ
Cream 35% 196 g
Finishing
Exotic marmalade 100 g
Pineapple SQ
Fennel flowers SQ
Sweetened passion fruit puree
Thanks to our fruit sourcing expertise and close relationships with growing regions, we select passion fruits with a particularly balanced flavour profile. Made from a blend of yellow and purple passion fruits, this sweetened puree combines aromatic intensity, freshness and complexity with a perfectly controlled acidity. Its exotic flavour and vibrant aromatic profile make it an essential ingredient for sorbets, desserts, mousses, beverages and pairings with chocolate, tropical fruits and dairy-based creations.
Heat the milk, water, butter, sugar, and salt. When boiling, add the flour (make a dough). Dry the dough for 2 minutes. Weigh the dough and add water until you reach 350g. Add the eggs in 2-3 times and mix the choux pastry with the paddle attachment until it reaches 30°C. Pipe 32-35g per circle and bake for 35 minutes at 170°C.
2. Exotic puree
Mix all the fruit purees with grated ginger.
3. Exotic marmalade
Heat the first weight of exotic puree. Once 40°C is obtained, add the sugar previously mixed with pectin and cook for 2 minutes until boiling. Off the heat, add the second weight of exotic purée. Keep 100g of the mixture aside in the refrigerator. Make a brunoise of pineapple. Toast them in a pan for 2 minutes and mix with the puree. Refrigerate and fill the choux pastry.
4. Verbena whipped cream
Heat the first measurement of cream with the verbena and sugar, and let it infuse for 5 minutes. Strain and pour it over the mascarpone and gelatin. Blend and add the second measurement of cream. Blend once again.
5. Finishing
Poach small dots of exotic marmalade using a piping bag. Add small cubes of pineapple. Add the tips of fennel flowers.
A creation by
Yanis Ols
The winner of the 2023 Andros’ Fruits de Talent competition, he is a pastry chef apprentice at Maison Proumen in Aurillac and student from the CFA school “les 13 vents” of Tulle (France).
