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Fresh Pineapple
Dynamic and amazing taste of explosive freshness!
The perfect combination of flavors, invigorating and nutritious.
This is what it takes to be in the trend of our time!
Fresh Pineapple
Динамичный и потрясающий вкус взрывной свежести!
Идеальное сочетание вкусов , бодрящий и питательный.
Это то что нужно, что бы быть в тенденции нашего времени!
Fresh Pineapple
Recipe for 25 fresh patisserie of Futropolis
Almond praliné
Make dry caramel. Put on silicone mat and leave to cool. Crush slightly.
Grind together almonds and caramel in a paste with food processor.
Mix well melted cocoa butter with almond praliné.
400 g sugar
400g almonds, peeled, roasted
200g dry caramel
85g Cocoa Butter
540g almond praliné
Caramel bavaroise
Make caramel and deglaze it with boiled milk with cream.
Make crème anglaise with caramel at 85°C.
Add melted gelatin. Cool at 25°C and mix with whipped cream.
83 g sugar
126 g cream 35%
159 g milk 3.5%
71g egg yolk
7 g powder gelatin 200 bloom
42g water for gelatin
224g whipped cream 35%
Pineapple compote
Heat together puree, glucose, invert sugar and spices. Slowly add sugar and pectin, and heat up to 102°C. Add pineapple cubes.
Take out spices and cool compote to 25°C before use.
434g fresh pineapple puree
1 piece of anise
1 stick of cinnamon
155g fresh pineapple cubes
31g glucose syrup
74g invert sugar
93g sugar
12.5g pectin NH
Chocolate bisquite Or Noir
Whip the cubes of marzipan gradually adding eggs. Whip until the mixture becomes smooth and fluffy.
Keep on whip and add flour with baking powder, melted chocolate and soft butter.
Bake at 170°C 15-20 minutes.
360g almond marzipan
444g whole eggs
42g flour
12g baking powder
228g Or Noir, melted
120g butter 82%, unsalted, room temperature