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Recipe Step by Step
VANILLA RUM CRÉMEUX
220g heavy cream 36%
2.2g gelatin powder 220 Bloom
53g egg yolks
12g dark rum
Mix the egg yolks and sugar, combine the mixture with the cream and cook at 183-185°F (84-85°C).
Strain and add the gelatin.
Add the rum and mix with an immersion blender. Leave to set in the refrigerator.
VANILLA AND LIME CHIFFON CAKE
80g grape seed oil
100g egg yolks
90g egg whites
55g all-purpose flour
1g baking powder
1 lime lime zest
190g egg whites
Add the lime zest and paste.
Beat the larger portion of egg whites while gradually adding the sugar. Gently combine these two mixtures.
Spread out onto a tray and bake at 375°F (190°C) until slightly browned. Take it out of the oven, remove from its tray and immediately cover it over with a sheet of baking paper so the sponge stays soft.
PINEAPPLE, VANILLA & LIME COMPOTE
200g pineapple purée
110g cubed pineapple
40g Glucose DE 35/40
1 ea lime zest
4g dark rum
Heat up the pineapple purée and glucose.
Once it is at 105°F (40°C), sift in the sugar and pectin (mixed together).
Add the diced pineapple, zest and vanilla bean paste.
Bring to a boil and add the starch combined with the rum. Leave to boil for 2 minutes. Store the mixture in the refrigerator or use it immediately.
VANILLA AND CEREAL CLUSTERS
170g WAINA 35% chocolate
120g crispy wheat flake cereal
1 ea lime zest
WAINA VANILLA LIGHT MOUSSE
130g whole milk
5g gelatin powder 220 Bloom
240g WAINA 35% chocolate
250g heavy cream 36%
Gradually combine the hot milk with the partially melted chocolate, taking care to form a smooth emulsion.
Immediately mix using an immersion blender to make a perfect emulsion.
Once the mixture is at 79-84°F (26-29°C), combine with the cream which has been whipped until it has the texture of a mousse.
Pour immediately and freeze.
VANILLA RUM ABSOLU CRISTAL SPRAY MIX
18g mineral water
18g lime juice
9g dark rum
WAINA VANILLA CRUNCHY COATING
430g. WAINA 35% Chocolate
56g grape seed oil
110g crispy wheat flake cereal
1 ea lime zest
Use at 95°F (35°C).
Assembly and finishing
PUTTING IT ALL TOGETHER:
Start by making the chiffon cake sponge. Spread it onto a silicone tray to a depth of 0.6mm (500g per 40×60cm tray).
Leave it to cool and halve the 40×60cm sponge to make two 30×40cm pieces. Put one in a 30×40cm half-frame.
Make the vanilla rum crémeux. When the crémeux is 79-82°F (26-28°C), pour 300g onto the framed piece of sponge and place the second piece on top.
Leave to set in the refrigerator for several hours.
Make the pineapple compote and pour 15g into each round 3.5cm silicone mold. Freeze.
Make the Waina and vanilla crisp, spread it in a 4mm-tall frame, and cut it into circles using a 4cm cutter. Leave to set in the refrigerator.
Cut out some 2×8cm strips of sponge and crémeux.
Place 2 strips in each round silicone mold (diameter: 7cm, depth: 2cm, Maé Innovation Ref.001348).
Place a frozen pineapple confit disk in the middle of each silicone round.
Make the Waina light mousse and put 25g in each ring.
Place a disk of crisp in each assembly and freeze.
Turn out the mini gateaux, then spray with vanilla and rum Absolu Cristal glaze.
Make the crunchy coating and dip each mini gateau in it using a toothpick.
Add a chocolate decoration made using Waina mixed with vanilla powder, along with your logo.