Pineapple and Rum Log Recipe

For the choux pastry: In a saucepan, heat the milk. Add the butter in pieces. Once the butter has melted, bring to a boil. Off the heat, incorporate the sifted flour and then mix with a spatula.

Dry the dough over the heat. It should detach from the saucepan. Pour the dough into a mixing bowl and then add the egg yolks one by one. Mix well after each addition. Beat the last egg. Gradually add it; it does not necessarily incorporate entirely, depending on the dryness of the dough. You should obtain a soft and smooth dough.

Whip the egg whites with the sugar until you reach the consistency of meringue. Fold it into the choux pastry. Preheat your oven to 180°C and place your mold on a perforated baking sheet. Fill a piping bag without a nozzle with the dough and pipe it into the molds. Sprinkle with grated coconut and bake for 20 minutes at 180°C. Unmold 10 minutes after taking it out of the oven.

For the flambéed pineapple: Cut the pineapple into small pieces and add the vanilla seeds. Sear them in cocoa butter powder. Deglaze with rum and flambé. Set aside.

For the pineapple mousse: Rehydrate the gelatin for 10 minutes in cold water. Whisk the egg yolks with the sugar, then add the fruit purees. Bring to a boil. Pour into a mixing bowl, then add the drained gelatin.

Mix to melt it and cool the mixture in a cold water bath. Whip the cream into whipped cream and fold it into the mixture at 25°C.

For assembly: Place your mold on a perforated baking sheet. Fill the cavities with mousse using a piping bag without a nozzle. Distribute the flambéed pineapples and then finish with the choux pastry biscuits. Place in the freezer for 4 hours.

To finish, take the logs out of the freezer. Unmold them and let them thaw for 3 hours in the refrigerator. Spray with the spray and decorate with coconut flakes, gold leaf, and pieces of pineapple before serving.