PISTACHIO
PINEAPPLE FINGER

Complexity level  

Makes 20 fingers

Molds :

  • Oblong Perforated Tart Shells - De Buyer 
  • Oblong Molds - Silikomart
Café Ambré

Steps

1 Sweet Pastry
Ingredients
  • Butter 150 g
  • Salt 2.49 g
  • Raw Hazelnut in Powder PatisFrance 75 g
  • Icing sugar 75 g
  • Eggs 64 g
  • T55 flour 300 g
Preparation

Cut the butter into regular cubes and mix all the ingredients. Roll out the dough into a 2-mm thick frame.

2 Crunchy Pistachio (18 g / tartlet)
Ingredients
  • Praliné Pistachio 52% PatisFrance 200 g
  • Roasted Pistachio Sticks PatisFrance 82 g
  • 10 g
  • Crousticrep PatisFrance 50 g
  • Fleur de sel 0.2 g
  • Poppy seeds 3 g
Preparation

Mix all the ingredients in this order. Set aside before pouring on the tart shell.

3 Pineapple Confit (12 g / tartlet)
Ingredients
  • Starfruit Pineapple PatisFrance 240 g
  • NH Pectin PatisFrance 4 g
  • Atomized glucose 20 g
  • Lemon juice 12 g
Preparation

Bake the first 3 ingredients. Add the lemon juice at the end.

Blend before use.

4 Pistachio Cream (25 g / tartlet)
Ingredients
  • Milk 400 g
  • Vanilla Pod PatisFrance ¼ pc
  • Brown sugar 45 g
  • NH Pectin PatisFrance 3.19 g
  • Egg yolks 80 g
  • Corn starch 32 g
  • Butter 35 g
  • 62 g
  • Salt 1 g
  • Whipped liquid cream 100 g
Preparation

Heat the milk and vanilla to 45°C. Add the sugar / pectin preparation then bring to a boil. Mix the egg yolks and the corn starch together then pour a bit of hot milk. Pour back into a saucepan and bake for 2 minutes. Add the butter and salt. Mix and cool down quickly. Incorporate the pistachio pure paste while blending. Gently add the whipped cream and immediately place in the tartlets. 

5 Pineapple Compote (30 g / oblong mold)
Ingredients
  • Starfruit Pineapple PatisFrance 210 g
  • Victoria pineapple 560 g
  • Xylitol 14 g
  • Dextrose 14 g
  • Agar-agar 1.68 g
  • NH Pectin PatisFrance 1.95 g
  • Lime zests ¼ pc
  • Gelatin in Powder PatisFrance 2 g
  • Hydration water 12 g
Preparation

Cut the pineapple into dices and stir with the pineapple pulp. Remove some of the water from the pan. Stir in the remaining ingredients. Bake for one minute. Add the melted gelatin mass. Cool down. Gently smooth out and stir in the lime zests. Fill the oblong molds and freeze.

6 Assembly & Finishings
Ingredients
Preparation
  • Bake the sweet pastry at 155°C for 12 minutes.
  • Once cooled down, place 4 g of pineapple confit. Place the pistachio crunchy on top. 
  • Fill with 25 g of pistachio cream.
  • Pour another 8 g of pineapple confit and place the oblong made with the frozen pineapple compote.
  • Using a spray gun, glaze with Puratos Miroir Neutre 
  • Decor with a white chocolate thread and a few pistachios.

Get in touch

More details about this recipe or our related services?