Pineapple and coconut chiboust

Pastry recipe
Bruno Le Derf

Bruno Le Derf

Confectioner & chocolate maker
Meilleur Ouvrier de France in Chocolate and Confectionery in 2007, he won the Silver Medal and 1st Tasting Prize in the World’s Patisserie Cup in Tokyo in 2009. Based in Japan, Bruno Le Derf is a cons...
  1. SHORTBREAD

    Ingredients

    • Flour - 300 g
    • Icing sugar - 80 g
    • Butter - 275 g
    • Fleur de sel - 2 g
    • Yeast - 3g
    • Egg yolk - 60g
    • Almond powder - 45g

    - Crumble all the ingredients together, except for the egg yolks
    - Add the egg yolks and mix well
    - Roll out to 5 mm thick and cut into 6 cm bases
    - Bake at 160°C

  2. ALMOND CREAM

    Ingredients

    • Butter - 150 g
    • Sugar - 150 g
    • Egg - 150 g
    • Fresh cream - 70 g
    • Pineapple (dice) - 300 g
    • Almond powder - 150g

    - Mix everything together
    - Pipe out over the baked pastry andreturn to the oven at 180°C with diced pineapple

  3. PINEAPPLE COMPOTE

    Ingredients

    • Pineapple (dice) - 400 g
    • Sugar - 40 g
    • Malibu - 40 g

    - Fry the diced pineapple with the sugar and flambé with the Malibu
    - Garnish this compote over the baked cream before piping out the chiboust

  4. PINEAPPLE AND COCONUT CHIBOUST

    Ingredients

    • Frozen fruit purée, sugar added : Coconut - 130 g
    • Frozen fruit purée 100% : Pineapple - 70 g
    • Sugar - 20 g
    • Maizena® - 20 g
    • Gelatin - 10 g
    • Sugar - 170 g
    • Water - 50 g
    • Egg yolk - 70g
    • Egg white - 160g

    - Make a confectioner’s cream with the purées, sugar, egg yolks,corn flour and gelatin
    - Make a soft meringue with the rest
    - Add both when still warm and pipe out over the base with the compote
    - Freeze and caramelize the top before serving

    In this step

  5. DECORATION

    Ingredients

    • Pineapple (carpaccio)

Download this recipe

Download Download