Cake "Paradise" from Christopher Reno

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Very gentle and simultaneously bright cake from one of the leading French pastry chefs. If you love the combination of coconut-pineapple-lime-VA of nil-rum (and who doesn't love him;)) -then go. It is very tasty!

Ingredients for Cake "Paradise" from Christopher Reno

Step by step instruction of cooking Cake "Paradise" from Christopher Reno

Шаг 1

Begin preparation the night before. Make a ganache with vanilla and rum. For the ganache we will need: 200 g cream, 20 g invert sugar tramontin (take regular sugar), 20 g of glucose syrup, 138 g white chocolate 300 gr whipped cream, half the vanilla pod, and 25 grams of rum, the zest of half a lime.
Measure the cream into a small saucepan. Add half a vanilla pod with seeds (cut through the pod, seeds out into the cream) in the cream, lime zest, tramontin (take regular sugar), glucose syrup. All this is heated to about 80C. Remove from heat, cover, allow to infuse for approximately 10 minutes.

Шаг 2

While cream rises, chop the white chocolate.

Шаг 3

Again heat the cream almost to a boil. Remove the vanilla pod. Pour in the chocolate. Stir until smooth.

Шаг 4

Add the rum. Punch a blender until smooth.. If there is not soluble chocolate, lightly heated the mixture again in the microwave and punched in a blender. Allow to cool to room temperature.

Шаг 5

To whip the cream. 300 gr. Whisk until soft peaks... Photo is bad, sorry... in the evening everything was done.

Шаг 6

Pour the cream into the ganache. Cover with foil, clean up in the morning in the fridge.

Шаг 7

Also in the evening you can make pineapple marmalade with lime and rum. This is to allow the pineapple to more aromatisiertes. For the jam we will need: 480 g fresh pineapple, 18 oz lime juice, 7 g of corn starch, 24 g of rum, half a pod of vanilla, zest of one lime
Chop the pineapple small (0.4-0.5 cm) cubes. Put in a saucepan. Add the vanilla seeds and gutted the pod, the lime zest

Шаг 8

To cook the pineapple on medium heat for a few minutes. Mix lime juice with corn starch

Шаг 9

To introduce the starch mixture into the pineapple. To cook the pineapple for a few more minutes, stirring constantly, until thickened and starch brew. Remove the pineapple to a plate. Pull out the vanilla pod. Add the rum, mix well. Cool slightly, cover with foil, put into the refrigerator.

Шаг 10

The next day, prepare the pastry meringue-based French meringue. For the meringue we will need: 125 grams egg whites, room temperature 125 gr sugar 125 gr of powdered sugar, 1 tbsp coconut, silicone mould half-spheres pastry bag with a plain round nozzle 0.6-1 cm in diameter.
Spread the egg white is ideal) clean bowl. begin whisking on low speed of blender (processor) until it does not remain liquid protein per day. Gradually, in several stages, enter the sugar, each time waiting until almost dissolved. When we begin to enter the sugar -medium speed. When all the sugar is entered and the touch is not left not dissolved particles, stop. In a bowl with protein sift the icing sugar in three steps.

Шаг 11

Gently stir with a spatula.

Шаг 12

Ready proper meringue is smooth and shiny.

Шаг 13

We collect the meringue in a pastry bag with a flat round nozzle of 0.6-1 cm press out the meringue on the silicone hemisphere inside it was like a nest. Remember that the meringue rises in the oven. Sprinkle tarts coconut (dry)
What you see in the pictures was made using a larger diameter nozzle and after baking the meringue grew up, I had to remove a lot of inside baskets. So-do not repeat my mistake where I had to spend more time cooking.

Шаг 14

From the remnants of the meringue make jewelry according to your taste. Otkryvaem on baking paper.

Шаг 15

Bake in preheated to 100C oven with convection for about 2 hours. The meringue should be dry. It is not advisable to change your color.. Reduce the temperature of baking, if this happens. I baked semi-sphere and decoration at the same time placing all on a large baking sheet. Naturally, the decorations were already removed in 15-18 minutes. the Indicator of propagandisti -easy behind the paper, if you touch, look dry.
So, the result is... Well, not very joyful, but we are not accustomed to retreat.

Шаг 16

Jewelry work on the baskets using a knife with serrated tips and a spoon... because Of mistakes (not the right nozzle for extruding semi-spheres) I had to remove part of the meringue with coconut in it inside the basket. Also treated the outside, polishing imperfections and irregularities. In a couple of baskets I have formed a small hole. Close up pieces of meringue on the inside. The conclusion is -never despair. If you have not got a biscuit, let him truffle)))-as they say.

Шаг 17

So now look processed baskets compared to raw)

Шаг 18

We take out our ganache from the fridge. Whisk until slightly stiffer than soft peaks. The ganache needs to hold its shape when squeezing it from the pastry bag, blur. The ganache is incredibly delicious. Easy to do, tastes wonderful -in short, use it as a cream where you want-in cakes, macaroons, éclairs.

Шаг 19

At the bottom of each pastry, put our pineapple jam. He is also extremely tasty.

Шаг 20

And incision. Help yourself, my dear cooks!