Pineapple & coconut logs

Pastry recipe

For 12 portions

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Pineapple & coconut logs
Rena ALKAN

Rena ALKAN

Executive pastry chef, Absheron hotels, TV host
Rena Alkan, who is a native of Baku, Azerbaijan, has become one of her country’s most loved celebrity chefs. As a child, she traveled around the former Soviet Union because her father was in the ar...
  1. Coconut mousse

    Ingredients

    • Frozen fruit purée, sugar added : Coconut - 700 g
    • Malibu® - 80 g
    • Gelatin (powder) - 22 g
    • Egg white - 160 g
    • Sugar - 450 g
    • Water - 112 g
    • Whipped cream - 450 g

    Hydrate the gelatine in water.
    Make a meringue with the egg whites and sugar.
    Mix together the Coconut purée, Malibu, melted gelatin and cold meringue.
    Finally, gently fold the whipped cream into the mixture.
     

    In this step

  2. Pineapple jelly filling

    Ingredients

    • Frozen fruit purée 100% : Pineapple - 200 g
    • Cornstarch - 15 g
    • Sugar - 40 g
    • Gelatin - 4 g

    Warm the Pineapple purée at 40°C.
    Stir in the sugar mixed with cornstarch and bring to the boil.
    Add gelatin.
    Refrigerate.
     

    In this step

  3. Almond sable dough

    Ingredients

    • Butter - 400 g
    • Salt - As required
    • Icing sugar - 200 g
    • Ground almonds - 65 g
    • Vanilla (powder) - 10 g
    • Flour - 600 g
    • Egg - 100 g

    Mix butter, salt, icing sugar, almond and vanilla powders and eggs.
    Add the flour.
    Keep in fridge until set.
    Roll out dough to 3 mm and cut in required size.
    Bake at 160°C for 15 min.
     

  4. Milk chocolate glaze

    Ingredients

    • Milk chocolate - 350 g
    • Sunflower oil - 100 g
    • Chopped almonds - 100 g

    Melt the chocolate at 35°C.
    Stir in oil.
    Add almonds.
     

  5. Lemon syrup

    Ingredients

    • Frozen fruit purée 100% : Lime - 100 g
    • Sugar - 200 g
    • Water - 100 g

    Bring the water and sugar to the boil, add Lime purée, leave to cool.
     

    In this step

  6. Lady finger

    Ingredients

    • Egg - 6
    • Sugar - 165 g
    • Flour - 115 g
    • Lemon (juice) - A few drops
    • Cornstarch - 115 g

    Sift the flour and corn starch and then reserve.
    Whip the egg yolks and sugar (55 g) until they are light and creamy.
    Whip egg whites with the sugar (55 g) and lemon purée about 2 min, then gradually add last (55 g) of sugar.
    Mix egg yolks and egg whites mixtures, then fold in the flour and cornstarch.
    Pipe 5 cm cookie on sheet pans lined with baking paper.
    Bake at 219°C about 8 min. or until golden brown
     

  7. Assembly

    Pipe some coconut mousse into molds.
    Pipe pineapple jelly.
    Place lady finger cookie soaked in lemon syrup.
    Pipe some coconut mousse.
    Place last lady finger cookie.
    Store in the freezer.
    Unmold the logs.
    Glaze with milk chocolate glaze.
    Place on the almond sable cookie.
    Decorate with chocolate decoration.
     

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