RECIPES
Pineapple and coconut entremet
By Miele
2 hours
Preparation Time
25 minutes
Cooking Time
10 serves
INGREDIENTS
Coconut lime financier
Vegetable oil spray, for greasing
240 g unsalted butter
120 g desiccated coconut
40 g almond meal
420 g pure icing sugar, sieved
40 g honey
170 g plain flour
2 tsp baking powder
2 limes, zested
½ tsp salt
390 g egg whites, room temperature
White chocolate Chantilly cream
165 g fresh cream 35% fat (A)
25 g liquid glucose
165 g good-quality white chocolate
225 g fresh cream 35% fat (B)
Sauteed pineapple
250 g fresh pineapple
40 g unsalted butter
1 tsp vanilla bean paste
Vanilla white chocolate
1 vanilla bean
400 g good-quality white chocolate
Pineapple vanilla mousse
4 ½ g gold gelatine sheets,
or 2 ¼ individual gelatine sheets
65 g egg yolks
70 g caster sugar
125 ml full cream milk
125 g fresh cream 35% fat (A)
1 tsp vanilla bean paste
250 g fresh cream 35% fat (B),
semi-whipped
Sauteed pineapple, from recipe
To serve
Vegetable oil spray, for greasing
1 lime, zested
Miele accessories
Pot set and Baking tray
METHOD
Coconut lime financier
- Preheat the oven on Fan Plus at 160°C.
- Grease a Miele baking tray, and line it with baking paper.
- Create a beurre noisette by boiling the butter on medium heat, induction setting 7, until golden-brown in colour.
- Transfer the beurre noisette into a bowl and set aside at room temperature, allowing it to cool to 55°C.
- Meanwhile, in the bowl of a freestanding mixer fitted with a paddle attachment, place the coconut, almond meal,
sieved icing sugar, honey, flour, baking powder, lime zest, and salt. Then, mix until loosely combined. - Add the egg whites and mix to incorporate.
- Lastly, add the cooled beurre noisette and mix to combine.
- Pour the batter into the prepared baking tray and bake in the preheated oven for 20-25 minutes, or until a skewer
is inserted and comes out clean. - Store in the freezer until required.
White chocolate Chantilly cream
- Place the cream (A) and glucose in a saucepan over medium-high heat, induction setting 7, and bring to a boil.
- Pour the hot cream over the white chocolate and whisk by hand until the chocolate is completely melted and
incorporated. - Add the cream (B) and whisk to combine.
- Cover the surface of the white chocolate cream with cling wrap and chill in the fridge for a minimum of 5 hours
Sauteed pineapple
- Remove the centre of the pineapple, then dice the flesh into cubes, approximately 10 mm x 10 mm in size.
- Combine the pineapple and butter in a saucepan over medium heat, induction setting 6, and gently sauté until
just tender. - Remove from the heat and strain off any excess butter.
- Add the vanilla and stir through.
- Allow to cool completely at room temperature.
Vanilla white chocolate
- Temper the chocolate by placing it into a saucepan over medium-low heat, induction setting 4. Stir continuously
until you have 50% solids and 50% liquid. Then, transfer the semi-melted chocolate into a heat-proof plastic bowl
and stir vigorously until the solids have completely melted. - Using a paring knife, cut the vanilla bean lengthways and scrape out the seeds.
- Add the seeds to the tempered white chocolate and mix to combine.
- Spread the chocolate into a thin layer over a sheet of baking paper.
- Allow to set at room temperature for a minimum of 2 hours.
Pineapple vanilla mousse
- Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove any excess water, then set aside until required.
- Place the egg yolks and sugar in a bowl and whisk by hand to combine.
- In a saucepan over medium heat, induction setting 5, combine the milk, cream (A), and vanilla and bring to a light boil.
- Pour the hot liquids over the egg yolks and sugar while whisking to combine.
- Return the mixture to the saucepan and stir continuously over low heat, induction setting 3, until it reaches 80°C.
- Remove from the heat, add the pre-soaked gelatine, and mix until dissolved and incorporated.
- Working quickly, immediately strain the mixture into a bowl and allow it to cool to 30°C over an ice bath before
folding in the semi-whipped cream (B). - Lastly, add the sauteed pineapple and fold through.
- Assemble immediately.
To serve
- Grease a loaf tin, 120 mm x 220 mm in size, and line it with baking paper.
- Cut three rectangles of coconut lime financier, two 95 mm x 195 mm in size and one 110 mm x 210 mm in size.
- Place one of the smaller financier rectangles into the base of the prepared loaf tin.
- Pour approximately half of the pineapple vanilla mousse on top, then cover it with the second small financier
rectangle. - Pour the remaining mousse on top before covering with the final financier rectangle.
- Place in the freezer, preferably overnight, to freeze completely.
- Once frozen, place upside down on a serving plate and remove the loaf tin and baking paper.
- Transfer the prepared white chocolate Chantilly cream into the bowl of a stand mixer fitted with a whisk attachment and whip to a firm peak.
- Cover the sides and top of the entremet with the whipped white chocolate Chantilly cream.
- Break the prepared vanilla white chocolate into shards and arrange them around the sides of the entremet.
- Top the entremet with three rochers of whipped Chantilly. To create a rocher, use a spoon to scoop and shape the cream into an oval.
- Lastly, garnish with additional vanilla chocolate shards and lime zest.
Hints and Tips
- The beurre noisette can be made in advance and stored in the fridge for up to 2 weeks. To use, gently heat it in a
saucepan over low heat, induction setting 3-4, until it reaches 55°C. - You do not need a freestanding mixer to make the financier, it can also be mixed by hand.
- It is best to use room temperature egg whites, as they emulsify more easily with the beurre noisette. Cold egg
whites can cause the butter to solidify upon contact. - To prevent overcooking the eggs, it’s essential to add the gelatine and strain the mousse base immediately after
it reaches 80°C. - It is important to cool down the mousse base before adding the semi-whipped cream. If it is too warm, it will melt
the fat in the cream and lose aeration. - Freezing the financier makes it easier to cut and handle.
- The sides of the loaf tin we are using are not at 90 degree angles which is why there are different size rectangles cut from the financier. If using a slightly different loaf tin, the most important thing is that the financier rectangles fit tightly into the tin.
- If you prefer the look of straight sides for the finished entremet, you can trim the cake before coating it in the white chocolate Chantilly cream.
- If you have leftover financier, you can freeze for later use.
APPLIANCE / FUNCTION
Miele
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