Cake "Paradise" from Christopher Reno

Description

Very gentle and simultaneously bright cake from one of the leading French pastry chefs. If you love the combination of coconut-pineapple-lime-VA of nil-rum (and who doesn't love him;)) -then go. It is very tasty!

Ingredients

Egg white

125 g
Granulated sugar

125 g
Powdered sugar

125 g
Coconut shavings

1 Tbsp
Pineapple

480 g
Corn starch

7 g
Lime

2 piece
The lime zest

1.5 piece
Juice

18 g
Vanilla pod

1 piece
Rum

49 ml
Cream

500 ml
Sugar

20 g
Glucose syrup

20 g
White chocolate

138 g

Cooking

Begin preparation the night before. Make a ganache with vanilla and rum. For the ganache we will need: 200 g cream, 20 g invert sugar tramontin (take regular sugar), 20 g of glucose syrup, 138 g white chocolate 300 gr whipped cream, half the vanilla pod, and 25 grams of rum, the zest of half a lime. Measure the cream into a small saucepan. Add half a vanilla pod with seeds (cut through the pod, seeds out into the cream) in the cream, zest of lime, tramontin (take regular sugar), glucose syrup. All this is heated to about 80C. Remove from heat, cover, allow to infuse for approximately 10 minutes.

While cream rises, chop the white chocolate.

Again heat the cream almost to a boil. Remove the vanilla pod. Pour in the chocolate. Stir until smooth.

Add the rum. Punch a blender until smooth.. If there is not soluble chocolate, lightly heated the mixture again in the microwave and punched in a blender. Allow to cool to room temperature.

To whip the cream. 300 gr. Whisk until soft peaks... Photo is bad, sorry... in the evening everything was done.

Pour the cream into the ganache. Cover with foil, clean up in the morning in the fridge.

Also in the evening you can make pineapple marmalade with lime and rum. This is to allow the pineapple to more aromatisiertes. For the jam we will need: 480 g fresh pineapple, 18 oz lime juice, 7 g of corn starch, 24 g of rum, half a pod of vanilla, zest of one lime Chop the pineapple small (0.4-0.5 cm) cubes. Put in a saucepan. Add the vanilla seeds and gutted the pod, the lime zest

To cook the pineapple on medium heat for a few minutes. Mix lime juice with corn starch

To introduce the starch mixture into the pineapple. To cook the pineapple for a few more minutes, stirring constantly, until thickened and starch brew. Remove the pineapple to a plate. Pull out the vanilla pod. Add the rum, mix well. Cool slightly, cover with foil, put into the refrigerator.

The next day, prepare the pastry meringue-based French meringue. For the meringue we will need: 125 grams egg whites, room temperature 125 gr sugar 125 gr of powdered sugar, 1 tbsp coconut, silicone mould half-spheres pastry bag with a plain round nozzle 0.6-1 cm in diameter. Spread the egg white is ideal) clean bowl. begin whisking on low speed of mixer (combine) before will not remain liquid protein per day. Gradually, in several stages, enter the sugar, each time waiting until almost dissolved. When we begin to enter the sugar -medium speed. When all the sugar is entered and the touch is not left not dissolved particles, stop. In a bowl with protein sift the icing sugar in three steps.

Gently stir with a spatula.

Ready proper meringue is smooth and shiny.

We collect the meringue in a pastry bag with a flat round nozzle of 0.6-1 cm press out the meringue on the silicone hemisphere inside it was like a nest. Remember that the meringue rises in the oven. Sprinkle tarts coconut (dry) what you see in the pictures was made using a larger diameter nozzle and after baking the meringue grew up, I had to remove a lot of inside baskets. So-do not repeat my mistake where I had to spend more time cooking.

From the remnants of the meringue make jewelry according to your taste. Otkryvaem on baking paper.

Bake in preheated to 100C oven with convection for about 2 hours. The meringue should be dry. It is not advisable to change your color.. Reduce the temperature of baking, if this happens. I baked semi-sphere and decoration at the same time placing all on a large baking sheet. Naturally, the decorations were already removed in 15-18 minutes. the Indicator of propagandisti -easy behind the paper, if you touch, look dry. So, the result is... Well, not very joyful, but we are not accustomed to retreat.

Jewelry work on the baskets using a knife with serrated tips and a spoon... because Of mistakes (not the right nozzle for extruding semi-spheres) I had to remove part of the meringue with coconut in it inside the basket. Also treated the outside, polishing imperfections and irregularities. In a couple of baskets I have formed a small hole. Close up pieces of meringue on the inside. The conclusion is -never despair. If you have not got a biscuit, let him truffle)))-as they say.

So now look processed baskets compared to raw)

We take out our ganache from the fridge. Whisk until slightly stiffer than soft peaks. The ganache needs to hold its shape when squeezing it from the pastry bag, blur. The ganache is incredibly delicious. Easy to do, tastes wonderful -in short, use it as a cream where you want-in cakes, macaroons, éclairs in.

At the bottom of each pastry, put our pineapple jam. He is also extremely tasty.

Here, before further description -a small digression. I already push the ganache from the pastry bag on the jam, and only then realized his mistake. Baskets tender. And how to make the sides of the baskets beautiful? When there are deposited spiral at the top? I got out and turned out not bad. But could be much much better. So, before stuffing baskets, think about how you'll decorate. I just smeared them with my whipped ganache and sprinkled with coconut. But you can make mirror white glaze, or a ganache of white chocolate but with a high content of chocolate, zagazirovanie, turning the baskets upside-down on the grill... and then to do filling. But, what's done is done. It was my first test recipe. You learn from mistakes))

So, at the bottom of the baskets spread the jam (about 2 tsp), on top of the pastry bag with your favorite nozzle squeezing whipped chocolate ganache. Decorate as desired. I decorated the drops of meringue and coconut -both dry and fresh. You can decorate with geometric patterns of tempered white chocolate... that's what happened to me

And incision. Help yourself, my dear cooks!!!

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