Recipes
Using the dough hook of the stand mixer, combine the flour, salt, softened butter, water and vinegar to obtain a homogenous dough, without overworking it.
Form into a ball and cut a cross on the top using a knife. Wrap in plastic film and let rest for 1 hour. Shape it in order to prepare for giving it its turns and let it chill well before performing the first turn.
Using the paddle attachment of the stand mixer, combine the butter and sugar to obtain a homogenous mixture. Spread between two guitar sheets, covering the entire surface area of the sheets.
In a small saucepan, bring the milk and vanilla bean to the boil over medium heat. Cover the pan, remove from the heat and let sit for 30 minutes, which will allow the vanilla to infuse the milk and flavour the liquids.
Combine the sugar, egg yolks and custard powder then pour in the boiling milk. Stir to combine.Remove the vanilla bean.
Place the saucepan over medium heat and bring to the boil while constantly whisking energetically. Let the mixture boil for one or two minutes, continuing to whisk energetically, then remove the pan from the heat and add the butter.
Cream the butter using the paddle attachment. Add the sugar followed by the grated coconut powder. Gradually incorporate the eggs.
Whisk the pastry cream, then add the combined rum and custard powder.
Fold the whisked, room-temperature pastry cream into the coconut cream.
Weigh all the ingredients together in a saucepan and boil.
Use preferably when cooled (room temperature). Pour onto the galettes halfway through baking.
Prepare a dry caramel with the caster sugar then add the finely diced pineapple. Let the juice boil so that the pineapple can absorb all the caramel flavour but be careful not to let the juice reduce too much. Drain the pineapple then set aside.
Pipe out the coconut frangipane, then top with the diced pineapple.
4 pax : 70 g pineapple
6 pax : 100 g
Dans une casserole, faire bouillir le sucre, l’eau et l’isomalt puis ajouter le glucose et cuire à 190° à pleine puissance. Couler sur fléxipan puis une fois complètement refroidit mixer au robot coupe avec une lame crantée pour obtenir une poudre très fine et stocker en boite hermétique fermée.
