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Recipe Step by Step
26g gelatin sheets
900g coconut milk
250g condensed milk
1000g whipping cream
10g coconut extract
226g egg whites
Warm the coconut milk and the condensed milk and mix in the bloomed gelatin sheets. Set aside.
Whisk the cream, sugar, coconut extract, and salt to soft peaks.
When the coconut milk mixture reaches 36°C (98°F), fold in the whipped cream.
Make a meringue. Place the water and second sugar measurement in a pot, and cook to 115°C (240°F) without disturbing.
Concurrently, whisk the egg whites until foamy.
When the sugar is ready, add in a stream to the egg whites while whisking on low speed. Whisk until it makes medium-soft peaks and the meringue is cold.
Fold into the whipped cream mixture and place in piping bags.
Warm Pineapple Cake
145g egg yolks
119g All-purpose flour
112g corn starch
6g baking powder
Add the eggs and yolks in two additions and mix until well combined.
Sift the flour, corn starch, baking powder, and salt and mix. Then fold in with the egg mixture alternating with the buttermilk.
Mix until well combined but do not overmix.
623g brown sugar (dark)
Add the salt and dark brown sugar and cream well. Keep this mixture at room temperature.
Pipe it on the bottom of a non-stick sprayed mold, then place pineapple chunks on top. Then fill with the cake batter, leaving a little space from the top of the mold.
In a large hotel pan, place 600g of Caramel Topping on the bottom, spread evenly. Do not line with parchment paper. Then sprinkle 400g of small pineapple chunks (use canned crushed pineapple) and top with 1200g of Cake Batter. Cut with a round cookie cutter. Bake until golden brown at 163°C (325°F).
642g butter (soft)
291g light brown sugar
9g baking powder
876g pastry flour
Chill for 30 minutes or so until dough is firm, but not too hard.
Pass the mixture through hotel pan with holes in it or a grid.
Bake at 163°C (325°F), until golden brown, stirring at least once halfway through.
Passion Fruit Tapioca Pearls
50g tapioca pearls (large)
200g passion fruit purée
AN yellow food coloring
Cook at a medium heat for approximately 20 minutes, stirring often until the tapioca pearls look clear (as opposed to white) and are tender.
Drain the pearls and wash with plenty of cold water to remove all the starch.
Infuse the pearls with a diluted purée of the passion fruit purée and the second water measurement. Add a couple of drops of yellow food coloring.
Passion Fruit Crémeux
400g Passion fruit purée
20g glucose syrup
4pcs gelatin sheets
730g PASSION FRUIT INSPIRATION
790g whipping cream
Pour the mixture over the Valrhona's PASSION FRUIT INSPIRATION and mix with an immersion blender.
Add the cold cream and emulsify again with an immersion blender.
Let it set for a few hours before using.
Assembly and finishing
To Make the Coconut Shells, temper Valrhona's CARAMELIA 36% couverture and make half spheres. Glue two half spheres together by lightly warming a sheet pan with the torch and then rubbing 2 half spheres on the warm sheet pan so the edges melt lightly and press two halves together right away. Make an opening in the sphere using the same technique but melting until approx 1/4 of the sphere disappears. Give texture to the sphere by carving lines with a fork from one end to another. Dust the carved spheres with COCOA POWDER.Pipe the coconut mouse into the carved coconut spheres, filling all the way to the edge and then let set for a few hours. When set, warm a scoop with a torch and carve out the center. Filled coconuts are good for up to 3 days but best up to 2 days.To plate, place the Passion Fruit Crémeux on the left side of the plate. Add the Coconut near the edge, tilted to show the filling. Place the Streusel on the front right of the plate, and add a scoop of coconut sorbet on top. Place the warm Pineapple Cake behind the sorbet on the back of the plate. Add strawberries around the plate, sprinkled with Passion Fruit Tapioca Pearls and micro cilantro.