“Piña Baby”

Original recipe by Eric Ortuño
Pastry Chef & Learning Director 
Associate Founder of l’Atelier Barcelona
Relais Desserts International

 

For 20 units.

Vanilla custard

• White chocolate - 170 g
• 1 Pompona vanilla pod Soc Chef
• Glucose syrup Soc Chef - 10 g
• Milk - 115 g
• 200 bloom bovine gelatin powder Soc Chef - 3 g
• Water - 15 g
• Fleurette cream - 200 g

Hydrate the gelatin with water.
Boil the milk with the vanilla seeds, glucose and add the gelatin.
Pour over the chocolate.
Add the liquid cream and mix.
Fill pineapple molds.
Put some crumble on the bottom and include the pineapple insert.
Freeze.

Pineapple insert

• Liquefied pineapple juice (filtered) - 250 g
• Pineapple in syrup cut in small dices (macédoine) - 250 g
• Sugar - 20 g
• NH pectin Soc Chef - 5 g

Heat the pineapple with the juice to 40ºC.
Add the encapsulated pectin with the sugar. Boil.
Freeze in a 3 cm x 4 cm cylindrical mold.

Crumble

• Cold salted butter - 50 g
• Flour - 50 g
• Almond powder - 50 g
• Muscovado sugar Soc Chef - 50 g

Mix everything together until you get lumps of sandy dough.
Cook at 150ºC for 15 minutes. Cool down.

Vanilla caviar

• Sugar - 80 g
• Bottled mineral water - 200 g
• 1 Pompona vanilla pod Soc Chef
• Agar Agar Soc Chef - 5 g
• Cold sunflower oil - 500 g

Mix the agar agar with the sugar.
Heat the water with the vanilla seeds and the agar agar mixed with the sugar.
Boil and cool.
Reheat the mixture to 30ºC.
With the help of a bottle make drops in the cold sunflower oil bath.

“Recomposed” lime crumble

• Crumble - 200 g
• White chocolate - 50 g
• Almond paste (crushed salted roasted almond) - 50 g
• 1 grated lime peel

Mix the chocolate, lime peel, almond paste with the crumble. Cool down.

Caramelised chocolate coating

• White chocolate - 300 g
• Cocoa butter - 200 g

Toast the white chocolate in the oven at 125ºC for 30 minutes.
Add the cocoa butter. Use at 35ºC.

Vanilla glaze

• Neutral glaze Soc Chef - 200 g
• 1 Pompona vanilla pod Soc Chef

Grate the seeds and the pulp from the vanilla bean and mix with the neutral glaze. Spray.

Assembly

Bathe the pineapples with the caramelised chocolate coating.
Make a hole with a melon baller (Parisienne spoon).
Fill with vanilla caviar.
Finish with a flat figure decoration of pineapple leaves (made with white chocolate coloured with matcha tea Soc Chef).
Give the last touch by decorating with a vanilla pod. Height of the dessert: 8 cm.

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