Pina colada

Filled chocolate cup based on a Pina Colada. Made by Menno Spataro



Pineapple-rum cremeux:
50g White rum
300g Pineapple purée
120g Egg yolk
120g Sugar
5g Gelatin
100g Butter

600g Pineapple cubes
82g Sugar
300g Pineapple purée
80g Concentrate
12g Gelatin
6g Doppelquelle


Download pdf (4kB)

Pineapple-rum cremeux:
Soak gelatine in water. Bring the puré with half of the sugar to a boil. Whisk the egg yolk and sugar until smooth. Cook through for about 5 minutes at 85 °C. Add the soaked gelatin and butter.

Bring the purée and concentrate to a boil. Mix the sugar with the doppelquelle. Add this to the purée and add the gelatin. Pour the mixture over the peach cubes.