Coconut banana fruity delight

Pastry recipe
Antony Fernandez

Antony Fernandez

Pastry Chef
Executive Pastry Chef at The Ritz-Carlton Hotel, Manama, Bahrein
  1. Coconut banana fruity delight


    • Frozen fruit purée, sugar added : Coconut - 500 g
    • Frozen fruit purée : Banana - 500 g
    • Sugar - 130g
    • Pectin NH - 26g
    • Sugar - 1200g
    • Glucose - 260g
    • Apple juice - 300g

    Place the fruit purees and apple juice in a pan.
    Bring to the boil.
    Mix the first 130 grams of sugar and the pectin together. Add slowly to the purees. Heat and stir constantly. When boiling, add the glucose and the 1200 grams of sugar. Cook at 107°C.

    In this step

  2. Pineapple financier


    • Icing sugar - 390g
    • Almond powder - 150g
    • Flour - 120g
    • Cocoa (powder) - 30g
    • Egg white - 420g
    • trimoline - 30g
    • Vanilla (essence) - 4g
    • Butter - 240g
    • Pineapple (dice) - 80g
    • Baking powder - 12g

    Heat the butter in a saucepan to a hazelnut colour (butter noisette). Mix the flour, ground almonds, icing sugar, baking powder, inverted sugar and the vanilla extract. Add the egg white. Add the noisette butter, sprinkle pineapple cubes on top.
    Preheat the oven to 200°C. Put the financier in the oven, then bring the temperature down to

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