Hi everyone ! I hope you"re fine
I'm happy to get back to you today in my kitchen
which has changed a little bit as you can see behind
today in this new video I propose
a Pina colada like entremet
that is to say a pineapple-coconut entremet
it is made of a coconut biscuit
a pineapple-vanilla jam layer
and a pineapple mousse
all that covered with a spider web effect mirror glaze
and some chocolate and macaron decoration
I advise you first to watch this previous tutorial about my spider web effect mirror glaze
So you'll have all the tips to make the decoration
you'll find all usefull links in info bare such as the chocolate decoration tutorial
and the tuto to make the macarons that surround the entremet
If you haven't subscribed yet to my channel
do not hesitate to clik on the red rectangle at the right bottom
I just pull my apron on and let's start the recipe
I'm starting the recipe with the pineapple -vanilla jam layer
It needs to be frozen so I make it first
You'll need these ingredients
2 g of vanilla powder
2 g of agar-agar
2 times 10 g of sugar and a pineapple
I first peeled and diced the pineapple
I mix together the first 10 g of sugar with the agar-agar
I put the pineapple in a pot
with the second part of sugar
and the vanilla
put it on a medium heat and let it stew
once it becomes a jam
add the agar-agar-sugar mix
and let it stew again for few minutes
before pouring it in a tart circle set on a silicon mat
after 30 minutes stewing, add the mix
after stiring few minutes, pour the jam in the tart circle
let it cool down for 10 minutes
put it then in the fridge for 30 min
and the in the freezer until assembly
I make now the coconut biscuit
pre-heat the oven at 170°C
you'll need these ingredients
65 g of ground almonds
35 g of grated coconut
70 g of icing sugar
70 g of egg whites
25 g of sugar
I first mix together the icing sugar
with ground alomonds
and grated coconut
I mix with a whisk
in order to break all lumps
I make then a meringue with the egg whites and sugar
I pour the egg whites
and a pinch of sugar
and I whisk
I'll add the sugar little by little
once the meringue is done
I add the powders and I mix it with a spatula
when everything is combined, set it in the 16 cm tart circle
and bake it for 15 - 20 minutes at 170°C
after 15 minutes the biscuit is ready
let it cool until assembly
once the jam layer is frozen and biscuit is cold
I get started on the pineapple mousse
you'll need
200 g of pineapple puree
18 g of water
2 and a half gelatin sheets = 5 g
170 g of 30% whole single cream
27 g of egg whites
63 g of sugar
I first hydrate the gelatin in a glass of cold water
I pour the puree in a pot
bring it to the boil
once it's boiling, dry out the gelatin between your fingers
and add it to the puree
mix well
avoid getting it everywhere as I did...
pour back in the bowl
I'll now get started with the italian meringue
I clean up the mess
for the italian meringue I make a sugar syrup at 110°C
that i'll pour on the whisked egg whites
I put the egg whites in the kitchen aid
and when the syrup reaches 100°C
I turn on the kitchen aid
and wait for the syrup to reache 110°C
once it reaches 110°C, I pour the syrup on the egg whites
I mix together sugar and water
and I check the temperature with the thermometer
the syrup is at 100°C, I turn on the kitchenaid
110°C, I pour
I pour on the egg whites and whisk for 7 minutes
when the meringue is ready, I place it in a bowl
I clean my kitchen aid, because I have now to whisk the cream
I pour the cold cream in the bowl
I whisk until I get a beautiful whipped cream
when the cream doubled in volume
I mix it together with the meringue
I check the temperature of the puree
I'll pour it when it reaches 35-40°C
now that it has reach 35°C I mix the puree with the mousse
when it's homogenous, you can start assembly
once I have all the elements
the pineapple mousse
the pineapple-vanilla jam layer
and the coconut biscuit
I start the entremet assembly
In the "UNIVERSO" mould by Silikomart that I set on a chopping board
that can fit in my freezer
I pour first a part of the mousse
I put on top of it the jam layer
the rest of mousse
and I place the coconut biscuit
I press so the mousse reaches the top of the edge
freeze it overnight
after a night in the freezer, I can now decorate my entremet
I choosed a spider web effect mirror glaze
that I advised you to watch at the begening of the video
I'll also place some macarons
you can find the recipe on my channel
and some chocolate decoration with a video that you can also find on my channel
let's get the decoration started
I unmould the entremet after a night in the feezer
my yellow mirror glaze is at 35°C
the spider web effect glaze is at 65°C
I first glaze with the yellow one
and fast on my palette kinfe the green one
and I spread over the yellow one
let it run few seconds
we can see that I overloaded the green glaze
but anyway, it's very nice though
cut the drops under the entremet
and place it on the serving plate
let it defrost for 30 minutes
before finishing the decoration with chocolate and macarons
after 30 minutes, start decorating
I surround the entremet
and the chocolate to look like the pineapple leaves
here it is
My entremet is done
let it defrost few hours before savoring it
I hope you enjoyed this new video
do not hesitate to leave comments, to share around you
and to subscribe to my channel to support me
see you very soon for another recipe, CIAO
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