I experimented with two recipes and it worked. it usually doesn’t but this one worked. The pineapple gateau consists of four layers, the bottom layer is a almond dacquoise, the middle part is a pineapple jelly. The pineapple jelly jelly is sandwiched between a pineapple bavarois. The last layer is a pineapple mirror glaze. It has a sweet tangy taste from the pineapple. A smooth soft texture from the bavarois.
It is challenging and takes a couple of hours to do. You need to have the patience to let everything set before you go to the next component or you will have a runny or messy product, Make sure you have a termometer to check the tempreture of the bavoirs when it;s cooling down.
First start with the Almond Dacquoise,
45g egg whites (approximately two eggs depending on size of the egg.)
1g white vinegar
45g caster sugar
45g icing sugar
36g almond meal
10g plain flour
Use a 6cm cutter and make round circles on the baking tray and turn it round.
Preheat oven to 160o
In a bowl place the icing sugar and almond meal.
In the mixer add the egg whites and vinegar, whisk until frothy and add the sugar gradually, mix until it is a soft peak.
Fold into the almond and flour mixture.
Place in a piping bag, use a 7cm plain nozzle and pipe the mixture onto the circles,
Bake for 10-12 minutes, set aside to cool.
Next make the Pineapple Jelly
250g tinned crushed pineapple
60g brown sugar
1 teaspoon Vanilla Paste
4g unsalted butter
50g pineapple juice
2g silver gelatin sheets
Add the drained crushed pineapple in a saucepan, add the brown sugar cook gently until sugar dissolves.
Soak gelatin in cold water, until it is soft, make sure it does not dissolve in the water.
Add the pineapple juice to pineapple mixture. Bring it to a simmer , remove from heat and add the gelatin sheet. Stir until gelatin has dissolved.
Pour in 2.5cm round mold and freeze, or use a round deep dish and freeze. Once frozen use a 2.5 cm round cookie cutter to cut out the jelly.
It takes an hour to set or more.
Them make the pineapple bavarois
You need to be patient and work fast.
Put everything ready before hand.
Get a 12 round silicon mold
Make sure your almond dacquoise are cool and ready to go
Make sure your jelly is set and ready to go
15g silver gelatin sheets
200g pineapple juice
110g egg yolks
420g whipped cream
Whip the cream to a soft peak and place in the fridge.
Add the egg yolk and caster sugar in a bowl and whisk. Place the pineapple juice in a saucepan and let it simmer.
Add the pineapple juice to the egg mixture and place it back to the pan, continue whisking it and cook it to 75o.
Soak the gelatin in cold water. Add the gelatin to the pineapple mixture. Make sure all the gelatin has dissolved.
Cool the mixture to 35o . As it is cooling, continue stirring, to prevent the gelatin from setting.
Once it has reached 35o . Add the whipped cream and fold, do not spend too much time with it, it sets quite fast. Make sure there’s no lumps in the mixture.
Place bavarois in a piping bag or use a jug. Pour 1/3 of the bavarois in the mould, add the jelly in the middle and pour the remaining bavarois. Add the dacquoise and press gently. Remove any excess bavrarois from the mould.
Set in freezer for two hours, or until it is rock solid.
Lastly, making the the miror glaze
12g gelatin sheet
150g caster sugar
175g white chocolate
100g condensed milk
5g yellow food colouring
Soak Gelatin in cold water.
Boil the sugar and water. Make sure the sugar is dissolved. Do not over boil it or it will become caramel. Add gelatin.
In a jug add the chocolate, pour the syrup over the cholate, add the condensed milk, using a hand mixer blend all the ingredients together, making sure there is no lumps. Add the yellow colour, mix and place in the fridge to cool. Let it cool to 35o.
If it oversets, place in the microwave for a few seconds to loosen up.
Once done, remove frozen bavarois from mould, place on a tray and pour the mirror glazze on the bavarois. Let it set for a while before moving it.