Crunchy Choux Pastry
- Spread the batter onto a flat surface, work the ingredients together evenly.
- Take care to not overwork the dough.
- Spread the dough 1mm thick between two sheets of baking paper.
- Freeze well.
- Cut into 5cm round circles.
- Bring the water, milk, sugar, salt and butter to a boil.
- Remove from heat, add the sifted flour, creating a thick paste.
- Add the eggs one by one, spread the batter onto a baking sheet. Spread evenly. Bake in a preheated over (preheat to 200°C, lower to 150°C).
- After baking, allow to cool completely.
Praline chiffon mousse
- Make a custard.
- Add the remaining ingredients and whisk until smooth.
- Mix briefly just until all the ingredients are mixed.
- Set aside in the refrigerator at 4°C/39°F.
- Beat with a mixer then put in a pastry bag.
- Heat the puree with the inverted sugar.
- Before it reaches 40°C/104°F, add the pectin-sugar mixture.
- Bring to a boil and set aside at 4°C/39°F.
- Mix the fresh pineapple brunoise with the confit and mould in a 3 cm flexipan.
Lime marscarpone whipped cream
- In a saucepan, boil the cream, sugar and lime juice together.
- Scrape the seeds from inside the vanilla bean and infuse for 10 minutes. Strain then reboil.
- Add the gelatine powder and pour over the mascarpone.
- Mix everything together while adding the cold cream.
- Strain again, cover and set aside at 4°C/39°F.
- Whisk before using.
Assemble and add the finishing touches
- Garnish the praline mousse choux.
- Place the candied pineapple domes on a 5 cm piece of chocolate and pipe the lime Chantilly whipped cream on top.
- Zest a lime and sprinkle the zest as a garnish.