PINEAPPLE AND COCONUT CHIBOUST

A creation by Bruno Le Derf

PINEAPPLE AND COCONUT CHIBOUST

SHORTBREAD

  • Flour - 300 g
  • Baking powder - 3 g
  • Icing sugar - 80 g
  • Butter - 275 g
  • Eggs yolks - 60 g
  • Almond powder - 45 g
  • Salt - 2 g

- Crumble all the ingredients together, except for the egg yolks
- Add the egg yolks and mix well
- Roll out to 5 mm thick and cut into 6 cm bases
- Bake at 160°C

ALMOND CREAM

  • Butter - 150 g
  • Sugar - 150 g
  • Almond powder - 150 g
  • Eggs - 150 g
  • Cream - 70 g
  • Pineapple dices - 300 g

- Mix everything together
- Pipe out over the baked pastry andreturn to the oven at 180°C with diced pineapple

PINEAPPLE COMPOTE

  • Pineapple dices - 400 g
  • Sugar - 40 g
  • Malibu Coconut liqueur - 40 g

- Fry the diced pineapple with the sugar and flambé with the Malibu
- Garnish this compote over the baked cream before piping out the chiboust

PINEAPPLE AND COCONUT CHIBOUST

- Make a confectioner’s cream with the purées, sugar, egg yolks,corn flour and gelatin
- Make a soft meringue with the rest
- Add both when still warm and pipe out over the base with the compote
- Freeze and caramelize the top before serving

DECORATION

  • Pineapple carpaccio - QS