Recipe Bora Bora Entremets

Name: Bora Bora Entremets
Yield: 3 mot.parts
Ingredients: 230 g eggs; 130 g sugar; 130 g almond powder; 50 g flour; 2,5 g baking powder; 70 g Elle & Vire gourmet butter 82% fat; 200 g water; 150 g sugar; 4 g grated fresh ginger; 450 g pineapple in small cubes; 3 g coriander leaves; 80 g Grand Marnier®; 400 g pectin; 50 g lime juice; 400 g poached pineapple syrup; 40 g sugar (A); 20 g pectin NH; 25 g sugar (B); 5 g xanthan gum; 450 g poached pineapple; 500 g coconut purée (with coconut pieces); 50 g coconut liqueur; 14 g gelatine (200 bloom); 84 g water for dissolving the gelatine; 500 g Sublime, Cream with Mascarpone; 100 g Italian meringue; 500 g hot neutral glaze; 50 g water

For
3 pieces

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To prepare this dish

Ingredient list: Aurore biscuit sponge
230 g eggs
130 g sugar
130 g almond powder
50 g flour
2,5 g baking powder
70 g Elle & Vire gourmet butter 82% fat; Poached pineapple
200 g water
150 g sugar
4 g grated fresh ginger
450 g pineapple in small cubes
3 g coriander leaves
80 g Grand Marnier®; Pineapple compote
400 g pectin
50 g lime juice
400 g poached pineapple syrup
40 g sugar (A)
20 g pectin NH
25 g sugar (B)
5 g xanthan gum
450 g poached pineapple; Coconut Mousse
500 g coconut purée (with coconut pieces)
50 g coconut liqueur
14 g gelatine (200 bloom)
84 g water for dissolving the gelatine
500 g Sublime, Cream with Mascarpone
100 g Italian meringue; Glaze
500 g hot neutral glaze
50 g water

Elle & Vire products used: Elle & Vire gourmet butter 82% fat; Sublime, Cream with Mascarpone

The recipe,
step by step

1
Aurore biscuit sponge

1 x 200 g half baking sheet and 6 x 15 cm diameter discs.
Whisk the warmed eggs and sugar to ribbon stage. Add the sifted ground almonds, flour and baking powder and then the melted butter. Using a 12 mm nozzle, pipe a spiral shape of approximately 60g into a 15 cm diameter Flexipan mould (Reference: 1548).
Bake in a fan-assisted oven at 190°C (374°F) for 10 mins. Leave to cool.
2
Poached pineapple

Bring the water, sugar, grated ginger and lime zest to the boil. Add the pineapple cubes and cook for 2 – 3 mins. Add the coriander and Grand Marnier®( optional). Leave to rest, drain then remove the coriander leaves.
3
Pineapple compote

Heat the pineapple purée, lime juice and poached pineapple syrup. Add the pectin that has been combined with the sugar (A). Bring to the boil and leave to cook for 3 – 5 mins (32% Brix). Add the xanthan gum that has been combined with the sugar (B). Blend then add the drained poached pineapple cubes.
4
Coconut Mousse

Combine the coconut purée with the gelatine that has been dissolved and melted with the coconut liqueur. Make an Italian meringue cooked to 117°C (243°F) with the sugar, water and egg whites. Fold in the whipped Sublime cream and finish with the warm meringue.
5
Glaze

Bring the ingredients to the boil and spray onto the frozen entremets.
6
Assembly

Pour 125 g of pineapple compote into a 15 cm diameter Flexipan mould (Ref: 1548) and add a disc of Aurore biscuit sponge. Chill in a blast freezer. Pipe 100 g of compote into 123 mm Ø Silikomart® moulds (Ref: CUPOLE02) (or 130 g for Silikomart® moulds Ref: TI AMO). Add a disc of biscuit sponge and chill in a blast freezer. Pour the coconut mousse into a 18 cm x 4 cm deep circle mould. Add a disc of biscuit sponge/compote. Pour on more mousse (300 g in total) then top with another disc of biscuit sponge/compote. Smooth and chill in a blast freezer. Remove the mould and add the compote decoration (Silikomart®) onto the entremets.

Spray with glaze and decorate with a 2,5 cm white chocolate strip dusted with grated coconut coloured in green and dried orange zests.