Bûche exotic

Roast the flour at 150ºC around 15 minutes.  Whip the yolks with the sugar.  Whip the egg whites with sugar until soft peak and fold gently a small part into the first mixture. Incorporate the sifted dry ingredients, the remaining part of beaten egg whites and, finally, the melted butter (45ºC). Bake at 190ºC for a 40X60cm baking tray. Reserve in the fridge or freezer.

Melt the chocolate to 45ºC and mix well to the praline and hazelnut premium paste. Add gently the feuillantine. Spread over the  base sponge and cut into rectangular pieces fitting into the top of the mold.

Prepare the pineapple and cut it into tiny cubes then, place them in hot saucepan until all the juice evaporate. Heat up the puree with inverted sugar at 50ºC. Pour slowly the mixture sugar/pectin mixing well and bring to a boil for 2 min. Remove from heat and add the lemon juice mix well. Pour directly into the cylinder made with acetate and freeze. Unmold just before feeling.

Hydrate the gelatin with water. Partially melt the chocolate. Bring puree and lime juice to boil with glucose. Add the melted gelatin and gradually pour into the melted chocolate until the perfect emulsion is achieved using the hand mixer. Add cold liquid cream. Leave to crystallize for at least 8 hours in the refrigerator. Whip soft pick the coconut cream, line the Chantilly over the edges of the silicone mold and place the frozen pineapple compote cylinder. Then, fill completely over the top of the mold with the preparation sponge & crunch. Deep freezing.

In a saucepan, pour the water and directly add the mixture pectin/sugar mixing well. Start heating at strong power and pass the hand blender to hydrate and dilate the pectin at the same time. When boiling well count for 2 minutes and take out the heater, rapidly add the glucose and put it back to the heater. Mix with the blender and add the second sugar. Continue to mix the texture with the hand blender from time to time. When boiling count for 1 minute and directly stop the cooking by pouring the neutral glaze to a large tray to cool down easily. Cover the surface with plastic wrap and place in the cooler for 12h minimum to 24 hours.

Scale 500g of neutral glaze directly in a container, add the cold and defrosted coconut puree plus solution of acid citric. Pass the hand blender moving the head all over the forming glaze until perfect homogenization. Warm up gently around 30ºC for glazing.

Mix the melted chocolate with the oil. Heat up at 40ºC and spray over the glaze.