• Crispy neutral choux pastry
• Gelatin mass 1/6
• Pineapple lime cream
• Pineapple marmalade flambéed in jelly
• Pineapple vanilla runny heart for spherification
• Reverse Puff Pastry
• Choux pastry
• Pineapple flambéed with dark rum
• Verbena whipped cream
• Pineapple confit
• Neutral jelly for spherification

Mix all the ingredients together until you have a homogeneous dough.
Leave to cool in the fridge overnight before spreading between 2 sheets at 1.5 in the shoeing room. Cut as needed to place on the choux pastry before baking.

Mix the powdered gelatin in cold water with a whisk, leave to set for 20 minutes in the fridge and then melt the whole, taking care not to boil to avoid evaporation. Let set again in the fridge before using.

In a saucepan, heat the purees and zest, add the eggs and blanched yolks with the sugar and give a light broth.
Remove to a mixing bowl and add the gelatin mass.
Cool to 35° C and stir in the softened butter and emulsify in a blender until you get a shiny and smooth mass.
At 25°C, add the whipped cream and use immediately.

Boil the pineapple puree with the water and lime, weigh 200g of this stock and stick with 42g of gelatin mass.
Add 500g of the flambéed pineapple and set aside in the fridge for use.

Mix the sugar mixed with the xanthan with the cold melted purees. Pour immediately and freeze.

Make the distempera (melt the salt upstream in the water). Add the butter with the flour for 1 minute and add the water and salt. Knead 7/10 min. Make a beurre manié with the tempered butter and flour and spread to the right size to receive the distemper between two sheets of guitar. Once cold, cut it in 2. Let the beurre manié come to a proper temperature, in the meantime spread the cold tempera to the right size. Give 2 double turns and 2 single turns, i.e. 5 turns.
Don’t hesitate to flower between the stages of turning but without excess

Bake between 2 thin aluminium sheets (2 mm) and sheets for the 40/60 cm sheets with mille-feuilles and on silpain for the other shapes.

After 30 minutes, add a heavy aluminium plate (3 mm).
Bake at 170°C all the way through:
Small shape: 35 min with the key closed then 10/15 min with the key open.
Use puff pastry sweetening to caramelize properly.

Bring the milk, water, salt, sugar and butter to the boil, pour over the sifted flour in the sheet mixer, gradually relax with the eggs at room temperature, adjust with hot milk if the texture is too firm.

Cut the pineapple into brunoise, heat the water with the puree and vanilla, put the brunoise once hot. Cook until evaporated over low heat, flambé with rum and leave to cool on a baking sheet.

Heat the cream to 70°C and infuse the verbena for 20 minutes. Strain through a sieve and adjust the weight of the cream and add the glucose and invert sugar. Bring again to 70°C and make an emulsion on the chocolate. Relax with the 2nd part cream and the brandy then mix. Allow to crystallize for 24 hours before using.

Mix the sugar and pectin and add it to the cold melted puree. Cook the mixture by bringing to a boil at 99°C. Add the lemon juice off the heat and set aside in the fridge.
Blend for use.

Heat the water then add the powders and bring to a boil, use immediately and boil, pricking the runny hearts with a toothpick and passing twice in the gel, let defrost on a baking sheet and parchment sheet.

Weight:

• 70 g Pineapple confit
• 120 g Creamy in the bottom of the Saint Honoré
• 150 g Pineapple marmalade
• 250g Verbena cream
• 5 g verbena salt

Material:

• Cutter
• 19.5 cm circle
• Silpain
• Socket n°13 and Saint Honoré mini
• Round cookie cutter 2.5 cm

Puff pastry base cut to 22 cm with a circle and with a cutter.

Process:
Cut the puffs in half and cut the lid with the cookie cutter (2.5 cm in diameter), garnish the bottom of the cabbage with pineapple confit and whipped verbena ganache poached with a n°13 nozzle then press the lid upside down on top.
Sprinkle with verbena salt and finish with the pineapple spherification.
On the puff pastry base, garnish the base with nozzle n°13 with pineapple cream, place the garnished puffs and add the flambéed pineapple marmalade in the center.

Add the smooth verbena cream on top and finish the poaching with a Saint-Honoré nozzle, alternating with the pineapple cream.

Sprinkle verbena salt around the center. (To make the verbena salt, remove the leaves from the verbena, let it dry for 48 hours in an oven, then mix and set aside in a dry place).