Crunchy Choux Pastry


  1. Spread the batter onto a flat surface, work the ingredients together evenly.
  2. Take care to not overwork the dough.
  3. Spread the dough 1mm thick between two sheets of baking paper.
  4. Freeze well.
  5. Cut into 5cm round circles.


Choux Pastry


  1. Bring the water, milk, sugar, salt and butter to a boil.
  2. Remove from heat, add the sifted flour, creating a thick paste.
  3. 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).
  4. After baking, allow to cool completely.


Praline chiffon mousse


  1. Make a custard.
  2. Add the remaining ingredients and whisk until smooth.
  3. Mix briefly just until all the ingredients are mixed.
  4. Set aside in the refrigerator at 4°C/39°F.
  5. Beat with a mixer then put in a pastry bag.


Candied pineapple


  1. Heat the puree with the inverted sugar.
  2. Before it reaches 40°C/104°F, add the pectin-sugar mixture.
  3. Bring to a boil and set aside at 4°C/39°F.
  4. Mix the fresh pineapple brunoise with the confit and mould in a 3 cm flexipan.
  5. Freeze.


Lime marscarpone whipped cream


  1. In a saucepan, boil the cream, sugar and lime juice together.
  2. Scrape the seeds from inside the vanilla bean and infuse for 10 minutes. Strain then reboil.
  3. Add the gelatine powder and pour over the mascarpone.
  4. Mix everything together while adding the cold cream.
  5. Strain again, cover and set aside at 4°C/39°F.
  6. Whisk before using.


Assemble and add the finishing touches


  1. Garnish the praline mousse choux.
  2. Place the candied pineapple domes on a 5 cm piece of chocolate and pipe the lime Chantilly whipped cream on top.
  3. Zest a lime and sprinkle the zest as a garnish.