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).
Ingredients
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 puree
Passion puree 205 g
Organic mango puree 250 g
Ginger 2 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
Finishing
Exotic marmalade 100 g
Pineapple SQ
Fennel flowers SQ
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
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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.
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Exotic puree
Mix all the fruit purees with grated ginger.
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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.
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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.
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Finishing
Poach small dots of exotic marmalade using a piping bag. Add small cubes of pineapple. Add the tips of fennel flowers.
