We love watching him judge in Objectif Top Chef on M6, we love his rants on social networks and we admire his patience in Cauchemar en cuisine. But you will really be won over by its special sweet gourmet recipe.
Preparation: 1h
Cooking: 1h40 min
Rest: 30 min
Ingredients for 4 persons :
- 4 Victoria pineapples
- 200 g of pineapple puree
- 2 egg yolks
- 110 g sugar
- 9 g of cornstarch
- 1 pineapple juice
- 2 gelatin sheets
- 1 vanilla pod
- 30g butter
- 50 g of liquid cream
- 4 vanilla pods
How to proceed ?
Step 1
Pineapple chips: pocket 4 thin pineapple slices in a syrup made up of 50 g of sugar and 100 g of water. Place on a baking sheet and bake for 1 hour at (180 °).
2nd step
The pineapple pastry chef: blanch the yolks with 20 g of sugar then stir in the cornstarch. Heat the pineapple juice then pour part of it over the blanched eggs. Finally, mix everything together and cook in a single saucepan until smooth. Remove in a cul-de-poule and add the previously softened gelatin.
Step 3
The cannelloni: Roll up 4 thin pineapple slices to make cannelloni to keep in the freezer.
Step 4
The whipped jelly: When the pastry has cooled, add a pineapple brunoise just pan-fried and the whipped cream. Reserve in a pastry bag.
Step 5
Roasted pineapple: make a dry caramel with 40 g of sugar in a hot pan. Then add the seeds of the grated vanilla then dissolve the caramel with the rest of the butter and the rest of the pods. Cut 1 pineapple into large quarters then brown in this caramel. Take the chips out of the oven then replace them in the pan including the caramel and pineapple, increase the temperature to (140 °) and cook for 15 min. When the pineapple in syrup is cooked, remove and leave to drain on a wire rack.
Step 6
Place a roasted pineapple wedge in the middle of the plate then the cannelloni on top. Arrange the mounted jelly and the pineapple crisps as well. Pour in the decooked caramel and the vanilla pod.
A good dessert for a meal with friends… to impress your guests!
Also to do: Peanut butter brownie: Laurent Mariotte’s successful gourmet recipe