Containing: 7 Components
Piña Colada Cream
Ingredients: Piña Colada Cream
-
100 gcoconut puree
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80 gpineapple puree
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25 glime juice
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40 gegg yolks
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32 gGelatin mass (1:5 gelatin powder 200 bloom + water)
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150 gCallebaut W2 White Chocolate
Preparation: Piña Colada Cream
- Combine the lime juice with the coconut and pineapple purées in the saucepan.
- Add the egg yolks and cook over medium heat, whisking constantly, until the temperature reaches 82°C (180°F).
- Remove from the heat and add the gelatin mass. Whisk until the gelatin mass is completely melted.
- Pour the preparation on top of the chocolate. Wait a minute or two for the chocolate to start to melt.
- Blend well using an immersion blender.
- Pour the mixture into the silicone mold, filling each mold with 25g (0.88 oz).
- Place the filled molds in the freezer until completely frozen.
- Once frozen, unmold the piña colada creams onto a metal tray lined with a guitar sheet.
- Reserve in the refrigerator until the final assembly.
Tools
- Cooktop
- Saucepan
- Whisk
- Tall recipient
- Thermometer
- Immersion blender
- Bowl(s)
- Gloves
- Scale
- Metal Tray (s)
- Spatula
- Guitar sheet
- 6.5 cm (2.5”) diameter silicone mold
Pineapple Whipped Ganache
Ingredients: Pineapple Whipped Ganache
-
75 gpineapple puree
-
10 gGelatin mass (1:5 gelatin powder 200 bloom + water)
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250 gHeavy cream 35% fat
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175 gCallebaut W2 White Chocolate
Preparation: Pineapple Whipped Ganache
- Place the pineapple purée in a saucepan and bring the purée to the boil.
- Remove from the heat and whisk the gelatin mass into the saucepan. Let it melt.
- Pour this mixture over the melted chocolate.
- Blend with an immersion blender while adding the heavy cream.
- Transfer into a bowl, cover with plastic film and let the ganache rest in the refrigerator for at least 12 hours.
- Once set, whip the ganache in a tabletop mixer on medium speed until it holds soft peaks.
- Transfer into a piping bag fitted with a 10mm (0.4”) tip and reserve in the refrigerator until assembly.
Tools
- Cooktop
- Saucepan
- Tall recipient
- Piping Bag
- Scissors
- Bowl scraper
- Bowl(s)
- Plastic film
- Tabletop mixer, mixing bowl and a whisk
- Spatula
- 1 cm (0.4”) piping tip
Coconut Flexible Ganache
Ingredients: Coconut Flexible Ganache
-
300 gcoconut puree
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34 gliquid sorbitol
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2 gagar agar
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40 gGelatin mass (1:5 gelatin powder 200 bloom + water)
-
80 gCallebaut W2 White Chocolate
Preparation: Coconut Flexible Ganache
- Place the coconut purée, liquid sorbitol and agar agar into a saucepan. Whisk these ingredients together and then bring to the boil.
- Once boiling, remove from the heat and whisk in the gelatin mass, ensuring it melts completely into the mixture.
- Once melted, pour the mixture over the chocolate and blend well using an immersion blender.
- Pour the coconut flexible ganache into the silicone mold of 1 cm (0.4”) high, filling it to the top.
- Let the ganache set in the refrigerator for about 30 minutes, until fully set.
- Once set, unmold on a metal tray lined with a guitar sheet.
- Cut out rings using a 25mm (1”) ring cutter. Make sure to clean the ring cutter every few cuts.
- Place a guitar sheet on top of the ganache circles and reserve it in the refrigerator until final assembly. The guitar sheet helps to prevent the circles from drying out.
Tools
- Cooktop
- Saucepan
- Metal Tray
- Whisk
- Tall recipient
- Immersion blender
- Bowl(s)
- Gloves
- Paper towel
- Guitar sheets
- Spatula
- Rectangular silicone mold 1 cm high (0.4”)
- 25 mm (1”) ring cutter
Pineapple Jelly
Ingredients: Pineapple Jelly
-
250 gpineapple puree
-
15 gsugar
-
3 gpectin NH
-
1 gagar agar
Preparation: Pineapple Jelly
- Place the pineapple purée into a saucepan and heat up to 40°C (104°F).
- In the meantime, combine the sugar, agar agar, and pectin in a small bowl.
- Once at 40°C (104°F), whisk the pectin, agar, and sugar mixture into the warm purée.
- Bring this mixture to a boil.
- Once the mixture boils, remove it from the heat and pour it into a bowl, cover it with plastic film, and place in the refrigerator to allow it to cool down completely.
- Once cold, mix well using an immersion blender.
- Transfer the smooth mixture into a piping bag fitted with a 5mm (0.2”) tip.
- Reserve in the refrigerator until final assembly.
Tools
- Cooktop
- Saucepan
- Whisk
- Thermometer
- Immersion blender
- Piping Bag
- Scissors
- Bowl(s)
- Plastic film
- Spoon
- Spatula
- 5 mm (0.2”) piping tip
White Chocolate Crispy
Ingredients: White Chocolate Crispy
-
2 glime zest
-
3 gOlive oil
-
110 gCallebaut W2 White Chocolate
-
100 gpailleté feuilletine
Preparation: White Chocolate Crispy
- Using a microplane, zest the lime over the melted chocolate.
- Add the olive oil and the Pailleté FeuilletineTM. Mix everything together until smooth.
- Place the mixture between 2 guitar sheets and form a rectangular shape.
- Spread the mixture out thinly using a rolling pin. Bring the mixture back together a few times before rolling again. The white chocolate crispy should hold well together.
- Place the rolled out mixture into the refrigerator for 2 to 3 minutes.
- After a few minutes, remove it from the refrigerator.
- Remove the guitar sheet from the top and cut circles using the ring cutter and place the circles on a metal tray lined with a guitar sheet.
- Reserve at room temperature until the final assembly. In warmer conditions, you can store the circles in the refrigerator between two guitar sheets.
Tools
- Metal Tray
- Bowl(s)
- Gloves
- Mixing bowl (s)
- Guitar sheets
- Rolling pin
- Microplane
- Spatula
- 6 cm (2.5”) ring cutter
White Chocolate & Coconut Decorations
Ingredients: White Chocolate & Coconut Decorations
-
Coconut shavings
-
Cooking Spray
-
bag(s)Callebaut W2 White Chocolate
Preparation: White Chocolate & Coconut Decorations
- Stick a guitar sheet to the table using some cooking spray.
- Spread some of the tempered white chocolate onto the guitar sheet using an offset spatula.
- Sprinkle some coconut shavings on top of the chocolate.
- As soon as the chocolate sets, cut circles using 2 different ring cutters to cut 2 different sizes. Clean the ring cutters with a paper towel between the cuts as needed.
- Place a second guitar sheet on top of the chocolate. Roll tightly around a rolling pin and secure using plastic film.
- Place the chocolate, still around the rolling pin, into the refrigerator for a few minutes to set it completely before peeling off the plastic and separating the chocolate decorations. Place the decorations on a metal tray lined with parchment paper.
- Reserve at room temperature until the final assembly.
Tools
- Metal Tray
- Bowl(s)
- Parchment paper
- Offset spatula
- Gloves
- Paper towel
- Plastic film
- Guitar sheets
- Rolling pin
- Spatula
- 3.5 cm (1.4”) ring cutter
- 4 cm ring cutter
Assembly
Ingredients: Assembly
-
Pineapple, cut in small pieces
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Micro herbs
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Yellow flowers
-
lime zest
Preparation: Assembly
- Begin by piping a dot of the pineapple whipped ganache on the plate.
- Place a white chocolate crispy on top of the ganache and then pipe another dot on top of the crispy.
- Using 2 small offset spatulas, place the pina colada cream on top of the crispy.
- Pipe 5 dots of pineapple whipped ganache around the piña colada cream on the plate to decorate.
- Place coconut flexible ganache cylinders beside the dots of whipped pineapple ganache.
- Place some pineapple cubes on the plate.
- Pipe some pineapple jelly next to the pineapple cubes.
- Using a microplane, add some lime zest on top of the dessert.
- Pipe one last dot of pineapple whipped ganache on top of
- the cream and add a coconut & chocolate decoration on top of it.
- Add some white chocolate & coconut decorations on the dots of ganache on the plate.
- Using a pair tweezers, decorate the plate with some flowers and finish decorating with some micro herbs.
Tools
- Bowl(s)
- Gloves
- Tweezers
- Microplane
- Small offset spatulas
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