When the bijouterie is a bonbonniere

Art Culinaire, Summer, 2005

For the exotic glaze: In saucepot, combine water, zests and vanilla bean and heat to 113 degrees. Stir in granulated sugar and pectin and boil 3 minutes. Remove from heat, stir in juice and mint and let infuse 30 minutes. Strain through fine mesh sieve and store in cool place.

For the pineapple: Using electric slicer, cut pineapple into very thin slices, then cut by hand into julienne. Drain excess juices in colander. In stainless steel bowl, combine pineapple, cilantro, pepper and zest and mix gently.

To assemble and finish: Using a pastry bag fitted with #10 tip fill cooled dacquoise with coconut pastry cream mousseline. Drain pineapple on paper towel and arrange strips over each filled pastry. Brush gently with glaze. Refrigerate until ready to serve.

ingredients

For the coconut dacquoise:

7 ounces confectioners' sugar
4 ounces almond flour
3 ounces coconut, grated
6 egg whites
2 ounces granulated sugar
1 ounce pistachios, toasted and ground into powder

For the pastry cream:

5 ounces whole milk
1/2 vanilla bean, split and scraped
1 ounces granulated sugar
1/4 ounce all-purpose flour
1/4 ounce milk powder
3 egg yolks
1/2 ounce butter

For the Italian meringue:

1 ounce water
2 1/2 ounces granulated sugar
2 egg whites

For the coconut pastry cream mousseline:

3 1/2 ounces butter, room temperature
2 ounces coconut, grated
1/4 ounce white rum
3/4 ounce frozen coconut puree, defrosted
7 ounces pastry cream, from above
3 ounces Italian meringue, from above

For the exotic glaze:

9 ounces spring water
Zest of 1/2 orange, grated
Grated zest and juice of 1/2 lemon
1 vanilla bean, split and scraped
3 1/2 ounces granulated sugar
1/2 ounce pectin
6 mint leaves, coarsely chopped

For the pineapple:

20 ounces pineapple, peeled and cored
7 fresh cilantro leaves, chopped
5 Sarawak black peppercorns, freshly ground*
Zest of 1/4 lime, grated

*Wrinkled, nearly-black peppercorns grown in Malaysian Borneo, with toasted, fruity flavor and mild heat. Available through Flavorbank, (800) 835-7603 or www.flavorbank.com.

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directions

For the rose-colored macaroon: Preheat oven to 330 degrees. Sift together almonds and confectioners' sugar. Whisk in fresh egg whites and food colorings and set aside. Combine granulated sugar and water and cook over medium heat to 225 degrees. Combine "old" egg whites and powdered egg whites in electric mixer fitted with whisk and begin to whip to soft peaks. Continue to heat sugar and water to 240 degrees, then remove from heat and, with mixer on low speed, add cooked sugar to egg whites in thin, steady stream. Continue to whisk until mixture cools to 122 degrees, then fold mixture into almond and egg whites mixture. Transfer mixture to pastry bag fitted with #10 tip. Pipe sixteen 3-inch spirals onto sheet pan lined with parchment paper. Bake in oven 15 minutes, with door slightly ajar. Once baked, remove from parchment and let cool. Once cool, wrap gently in plastic and reserve.