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Before starting this Piña Colada Entremets recipe, organise the necessary ingredients for the soft coconut biscuit.
For the soft coconut biscuit: Pour the egg whites in the stand mixer recipient.
In a recipient, combine 50 grams of castor sugar and the egg white powder.
Combine well with a whisk. It is important to mix these two ingredients beforehand to avoid lumps.
Pour the sugar and egg white mix into the food mixer recipient.
In a separate recipient, combine the rest of the castor sugar, the almond powder, toasted coconut and flour...
... and combine with a whisk.
Start beating the egg whites at medium speed until foamy (the meringue should not be firm or stiff).
Stop beating when the egg whites are soft and foamy. This should take roughly 3 minutes.
Add the powder ingredients to the beaten egg whites and fold gently with a rubber spatula.
Combine gently so the preparation doesn't collapse. This foamy consistency will ensure good results after baking.
Fit a piping bag with a plain nozzle (diameter 10mm).
Transfer the preparation into the piping bag.
Draw two rectangles on a sheet of greaseproof paper. Make the rectangles to the dimensions of the mould.
Pipe the preparation into tight laces, in a zigzag pattern.
The rectangles drawn on the parchment are convenient as a guide for piping your preparation. The biscuit will spread a little during cooking.
Repeat the operation with the second rectangle.
We won't need the second biscuit rectangle for this recipe. You can easily store it in the freezer and use later for another recipe. Proportions cannot be divided by 2, otherwise we won't get the same consistency and the egg whites won't whip as required.
Bake in a fan-assisted oven at 170°C (gas 3) for 12 minutes. When cooked, remove from the oven and leave to cool.
For the pineapple & lime crémeux: Organise all the necessary ingredients.
In a saucepan, pour the pineapple purée, the lime zest and lime juice.
In the meantime, soak the gelatine sheets in cold water.
Heat the saucepan.
In a separate recipient, blanch the whole eggs, egg yolks and and castor sugar.
When the ingredients in the saucepan start to simmer (they should not reach a boil), pour over the blanched preparation.
Transfer the mix back into the saucepan and cook until the temperature reaches 85°C, whisking constantly. I recommend following the technique used for crème anglaise (custard).
The cream is cooked when thickened. Pass the cream through a chinois with metal mesh or a fine sieve.
Use a whisk to pass the cream through the sieve in order to remove the lime zest.
Add the strained gelatine...
... combine with a rubber spatula...
... and add the cold butter cut into cubes.
Mix the preparation with a hand blender.
Add a little yellow colouring powder with the tip of a knife...
... and a tiny bit of green colouring. A tiny amount of green colouring will be enough.
Combine until homogeneous.
Add the rum last...
... and combine again. The colour should a light green with a tangy effect.
Pour the crémeux into the silicone mould. Place the mould on a kitchen scale and measure 380 grams of preparation.
For the pineapple and lime purée: Pour the pineapple purée in a saucepan.
Add the lime juice...
... and the lime zest, then cook the ingredients up to 50°C.
Combine the pectin and sugar together, then add to the warm purée and cook for 2 or 3 minutes to activate the pectin (the preparation should not get to a boil).
Pass the preparation through a chinois with metal mesh or a fine sieve over a deep, narrow recipient.
Add the dark rum...
... and combine with a hand mixer.
Add a little yellow colouring with the tip of a knife...
... and mix.
Add a tiny amount of green colouring. For best results, we recommend starting with very small amounts of colouring and add more if needed. Too much colouring powder will give a chemical aspect to your preparation.
Pour the preparation into the black silicone mat.
Fill up to the top and store in the freezer.
For the chocolate and vanilla mousse: Organise all the necessary ingredients.
In a saucepan, bring the milk to a boil.
Place the white chocolate into a bowl.
Add the Bourbon vanilla seeds. You can also use a vanilla pod and scrape the seeds out.
Pour the warm milk over the white chocolate pistoles. Let the chocolate melt without stirring for a few seconds.
Soak the gelatine sheets in cold water.
Combine the white chocolate and milk with a whisk.
Strain the gelatine sheets.
Melt the strained gelatine in a saucepan over very low heat...
... and add to the white chocolate. Combine well with a whisk.
At this stage, the temperature should not exceed 28/30°C, otherwise the preparation will be too liquid.
Add one third of the whipped cream and combine with a whisk.
You don't need to take any particular precaution.
Add the rest of the whipped cream...
... and fold gently with a rubber spatula.
Assembling the entremets: Scoop the white chocolate mousse into a piping bag.
Fill half of the mould with white chocolate mousse.
Important: Since we're using the same mould as the pineapple and lime crémeux, make sure you remove the frozen crémeux beforehand and reserve in the freezer.
With a palette knife, create a volcano shape, so that the cream goes all the way up the rim.
Arrange the frozen white chocolate and lime insert in the centre of the mould. You will need to slightly trim the rectangle (length and width) so it fits easily in the centre.
Cover with white chocolate mousse and fill the mould, leaving a small gap on top for the biscuit.
Place the coconut biscuit over the white chocolate mousse and press on the biscuit to make it stick.
Fill the gaps on the sides with the white chocolate mousse.
Even the surface with a spatula.
Cover with cling film and place in the freezer.
Up to this stage, this recipe can be prepared in advance and stored in the freezer.
For the vanilla icing: Organise all the necessary ingredients.
Pour the water in a saucepan.
Add the castor sugar...
... and the glucose syrup. Combine well and cook up to 103°C.
In the meantime, soak the gelatine sheets in cold water.
When the sugar syrup reaches 103°C...
... add the strained gelatin. Combine with a whisk until dissolved completely.
Add the condensed milk...
... vanilla seeds...
... and white colouring powder. Combine well.
Pour the hot preparation over the white chocolate pistoles.
Combine until melted completely. Mix the preparation with a hand blender and add more white colouring powder if needed.
The amount of colouring will vary according to the desired colour intensity. Keep adding more white colouring if you wish to get a bright white colour.
For the finish: Release the frozen cake from the mould onto a cooling rack.
Pour the white icing over the frozen cake, making there are no more air bubbles in the icing. Start pouring the icing over the sides of the cake...
... then coat the surface in one stroke.
Even the surface with a cranked spatula.
Leave aside until the entremets has set and the excess icing has dripped off. When coming into contact with the frozen cake, the icing will set within a few seconds.
Transfer the entremets on a yule log cake board.
Remove the frozen pineapple and lime purée from the silicone mat.
The pattern should now be printed on the surface of the jelly rectangle.
Melt some clear glaze in the microwave, then apply with a brush over the surface of the jelly rectangle. This operation should be done while the jelly is still really cold in order not to damage the pattern on the surface.
Carefully arrange the jelly rectangle over the cake.
Stick desiccated coconut all around the base of the entremets to create a border.
Using a vegetable peeler, create coconut shavings.
Gently arrange the coconut shavings on the surface of the cake.
Let defrost slowly in the fridge. This should take about 4 hours.
Enjoy this delicious dessert!
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