Pineapple

Pastry recipe

3 portions

Dessert for the showcase

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Pineapple
Oleg ILYİN

Oleg ILYİN

Pastry chef of his own boutiques
The 38 year-old Oleg Ilyin never expected to be a pastry chef when he was a student studying mechanical engineering. But a part-time job in a French pastry shop in Moscow changed his life. He then tra...
  1. Lemon-Basil filling

    Ingredients

    • Cream 33% - 22 g
    • Basil purée - 19 g
    • Invert sugar - 4 g
    • Glucose - 4 g
    • White chocolate - 83 g
    • Cocoa butter - 6 g
    • Lemon (zest) - 1 g
    • Water - 185 g
    • Sugar - 2 g
    • Basil - 2 g

    Ganache

    Put the basil juice into stewpot, add cream, invert sugar and glucose.
    Boil it and put into melted white chocolate with cocoa butter.
    Blend, add Lemon purée and lemon zest.
    Then put into fridge.
     

    Basil puree

    Boil water with sugar, put fresh basil leaves in boiling water and mix it.
    Immediately fold in a colander.
    Weigh 185 g of water, blend leaves and water until smooth purée.
     

  2. Pistachio biscuit

    Ingredients

    • Granulated sugar - 20 g
    • Egg - 1
    • Pistachio flour - 20 g
    • Flour - 3 g
    • Cornstarch - 3 g
    • © Cointreau - 1 g
    • Butter - 12 g

    In the bowl of a mixer, add powdered sugar, pistachio flour, wheat flour, cornstarch, egg and beat it up during 10 min.
    Then, add melted butter, liqueur, mix and place on a baking sheet.
    Bake for 13 min. at 170°C.
     

  3. Pineapple mousse

    Ingredients

    • Frozen fruit purée 100% : Pineapple - 128 g
    • Sugar - 50 g
    • Cream 33% - 27 g
    • Gelatine (sheet) - 7
    • Whipped cream 35% - 126 g

    Melt Pineapple purée with sugar on a bain-marie to room temperature and remove from the bain-marie.
    Add the cream, melted gelatin, mix well, combine with whipped cream, and mix again.
     

    In this step

  4. Assembly

    Half-fill a silicon mold with the pineapple mousse.
    Then, using a pastry bag, pipethe basil filling and cover it with the rest of the pineapple mousse.
    Put the mold into the freezer.
    Put on the plate pistachio biscuit, put the chilled mousse on the pistachio biscuit and cover it with white chocolate velvet spray.
    You may decorate it as you wish.
     

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