TOP FROLLA |
1000g |
unsalted butter 82% fat |
850g |
caster sugar |
120g |
eggs |
650g |
GRANCOCCO |
500g |
water |
100g |
FRUTTIDOR ANANAS |
250g |
mint leaves |
qb |
AVOLETTA |
1000g |
flour |
250g |
HAPPYKAO |
|
BLITZ |
SHORT-PASTRY BASE
Ingredients
Preparation
- Mix all the ingredients in a planetary mixer with a paddle attachment until you obtain a well-blended dough.
- roll out the dough with the sheeter to a thickness of 3-4 mm.
COCONUT CREAMY
Ingredients
500g
water
100g
Preparation
Mix all ingredient togheter.
PINEAPPLE FILLING
Ingredients
250g
mint leaves
qb
Preparation
Mix all togheter with the hand blender.
ALMOND FRANGIPANE
Ingredients
Preparation
Mix in the planetary machine butter, icing sugar and almond flour.
Add the eggs.
Finish with add the flour.
Final composition
- Cover a ring with the shortcrust pastry.
- Cut the bottom of the pastry using a pineapple-shaped pastry cutter.
- Insert a pineapple made with cocoa shortcrust pastry into the space created.
- Place a layer of coconut cream on the bottom.
- Cover the coconut layer with a thin layer of pineapple.
- Close everything with the almond frangipane, leaving half a centimeter from the end of the mold.
- cook the cake at 160°C for 30-35 minutes.
- Once unmoulded, leave to rest for an hour.
- Place a baking tray over the cake and turn it over, so as to leave the pineapple shape on the surface.
Mirko Scarani
Pastry Chef
Mirko has always known that he would work in the hotel industry. But his grandmother was a real expert cake baker, and she helped Mirko to realize that patisserie would be his specialty.
