Spring flower with pineapple

Name: Spring flower with pineapple
Ingredients: 400 g Flour T55; 8 g Sea salt; 24 g Caster sugar; 20 g Fresh yeast; 150 g Whole milk; 240 g Whole eggs; 120 g Melted butter; 250 g Fruit purée 100% Pineapple; 250 g Water; 200 g Caster sugar; 3 units.items Vanilla pod; 10 g Orange zest; 50 g Maraschino; 75 g Fruit purée 100% Pineapple; 300 g Fresh pineapple cubes; 20 g Invert sugar; 40 g Granulated sugar; 8 g NH Pectin; 6 g Green lemon zest; 18 g Gelatin mass; 170 g Fruit purée 100% Passion fruit; 100 g Water; 55 g cornstarch; 125 g Caster sugar; 160 g Fresh eggs; 200 g Pastry cream base; 130 g Fruit purée 100% Passion fruit; 225 g Fruit purée 100% Pineapple; 285 g white chocolate 35%; 400 g Liquid cream 35% fat

The dessert "Lentebloem met Ananas" by Boiron is a delicious combination of fruity pineapple and refined spring flavors for a sweet treat.This recipe is for approximately 10 servings.

Ingredients

400gFlour T55

8gSea salt

24gCaster sugar

20gFresh yeast

150gWhole milk

240gWhole eggs

120gMelted butter

250gFruit purée 100% Pineapple

250gWater

200gCaster sugar

3units.itemsVanilla pod

10gOrange zest

50gMaraschino

75gFruit purée 100% Pineapple

300gFresh pineapple cubes

20gInvert sugar

40gGranulated sugar

8gNH Pectin

6gGreen lemon zest

18gGelatin mass

170gFruit purée 100% Passion fruit

100gWater

55gcornstarch

125gCaster sugar

160gFresh eggs

200gPastry cream base

130gFruit purée 100% Passion fruit

225gFruit purée 100% Pineapple

285gwhite chocolate 35%

400gLiquid cream 35% fat

14gGelatin mass

250gPassion fruit chocolate

1000gFruit purée 100% Mango

755gMineral water

225gGranulated sugar

100gAtomized glucose (powder)

25gInvert sugar

10gsorbet stabilizer

80gGranulated sugar

Preparation

In the bowl of a stand mixer with a dough hook, mix the flour, sugar, salt, and dissolved yeast with warm milk (25°C) and the cold eggs.
Knead on second speed for 10 minutes (temperature maximum 23°C) and let the dough rise for 30 minutes in the mixing bowl.
Add the melted butter and knead again for 10 minutes until the butter is perfectly incorporated.
Pour into a stainless steel round baking mold with a diameter of 4.5 cm and weigh out 16 g of baba dough in each mold.
Let the dough rise in a proofing cabinet at a maximum of 28°C for about 30 minutes.
Bake in a convection oven for about 20 minutes at 180°C.
After baking, remove from the mold and let dry in a dry area until the babas are to be soaked with rum.

Mix all the ingredients together and bring to a boil.
Soak the babas in the warm syrup until they are well saturated.
Set aside in the refrigerator.

Drain the pineapple cubes in advance.
Heat the purée and the invert sugar to 50°C.
Slowly pour in the mixture of sugar and pectin and mix well, add the pineapple cubes, the lime zest, and bring to a boil for 2 minutes.
Remove from the heat and add the pre-drained and melted gelatin.
Pour directly into round silicone molds and freeze.

With a hand blender, mix the eggs cold with the sugar, immediately add the cornstarch mixed with the water.
Use immediately or store in the refrigerator for later use.
In that case, mix everything well again for a uniform texture.
Weigh the base quantity and required amount of purée in a pan.
Bring to a boil over medium heat and cook until a shiny, smooth, and liquid texture is obtained by stirring vigorously with a whisk.
Remove from the heat and pour the warm cream directly into a bowl to smooth the cream with the mixer.
Cover and cool quickly to 4°C.
Before use, mix with the stand mixer or with a whisk to make the cream very smooth and, using a piping bag, inject a small amount of cream into the baba, letting it overflow slightly for good adhesion of the passion fruit base.

Melt the gelatin mass.
Bring the pineapple purée to a boil.
Gradually pour the warm mixture over the melted chocolate, mixing well to obtain a good emulsion.
Add the melted gelatin and blend to make the texture uniform.
Add the cold liquid cream, mix, and chill.
Let crystallize for at least 8 hours.
Whip the cream to soft peaks and use a piping bag to form petals on the flower base.

Spread the tempered chocolate between plastic sheets.
Let crystallize and then cut out the flower base using a template of 6 petals with a diameter of 8 cm.
Once fully crystallized, place the flower base on the baba.

Mix the stabilizer with sugar.
Heat the water.
At 25°C, add the second sugar, atomized glucose, and invert sugar.
At 45°C, add the stabilizer/sugar mixture.
Pasteurize between 83 and 85°C for 2 minutes.
Then cool the mixture as quickly as possible.
Let set in the refrigerator for at least 3 hours.
After it has cooled, add the purée.
Cover with plastic wrap and let set in the refrigerator for 4 to 24 hours.
Mix with the blender before churning the sorbet.
Store in the freezer.
At the time of serving, pour a little syrup into the hollow of the plate.
Place the dessert in the center and then add a scoop of sorbet in the middle of the flower petals.
Sprinkle with green lime zest.
Decorate with edible flowers.