Exotic dessert - Andros Chef, professional fruit ingredients

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Exotic dessert

A creation of 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).


Choux pastry

Water 85 g
Milk 85 g
Butter 85 g
Sugar 7 g
Salt 2.5 g
Whole wheat flour 85 g
Eggs 125 g

Exotic marmalade

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


Exotic marmalade 100 g

Pineapple SQ

Fennel flowers SQ

Purée fruits de passion surgelés bac 1 kg

Sweetened passion fruit puree

Andros Chef frozen passion fruit puree is a perfect blend of purple and yellow passion fruits. A strategic blend which offers a perfect balance between taste and acidity for a higher complexity of flavors. Purple passion fruits are received fresh at full maturity in Andros plant in south Vietnam. The puree is perfect to give a fine acidic and exotic touch in a dessert, mousse, ice cream, beverages or even savory dishes. Packed in a 1kg tub.

Discover our products range Sweetened puree 90%

Preparation steps

  1. Choux pastry

    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.

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