Ingredients
Marmalade
- 100 grams (3.5 ounces) pineapple puree
- 20 grams (0.7 ounces) lemon puree
- 20 grams (0.7 ounces) glucose
- 30 grams (1.1 ounces) sugar
- 4 grams (0.14 ounces) pectin NH
Ganache
- 80 grams (2.8 ounces) mango puree
- 10 grams (0.35 ounces) glucose syrup
- 30 grams (1.1 ounces) heavy cream (33-35%)
- 140 grams (4.9 ounces) white chocolate
- 20 grams (0.7 ounces) cocoa butter
Equipment
- Saucepan
A small to medium-sized saucepan is perfect for heating purees and other ingredients evenly. Ensure it is stainless steel for best results.
- Whisk
A good whisk is essential for stirring ingredients smoothly. Go for a silicone-coated one to prevent scratching your cookware.
- Pastry Bag
Use a sturdy, reusable pastry bag for controlling the flow of your fillings. Make sure it has a small tip for precision.
- Microwave or Water Bath
Use a microwave for quick melting or a water bath for more controlled, even heat distribution.
- Blender
A good immersion blender helps make your ganache and other mixtures smooth and creamy.
- Container with Tight Lid
Store your pastries overnight in an airtight container to maintain freshness and allow the flavors to meld.
Instructions
Step 1
Heat both the pineapple and lemon purees with the glucose in a saucepan until the mixture reaches 86-104°F (30-40°C). Be sure to stir continuously to prevent sticking. Gradually add the sugar mixed with pectin, and continue to stir. Bring the mixture to a boil and heat until it reaches 221°F (105°C). It's important to frequently check the temperature and stir to avoid burning. Pour the filling into a pastry bag and allow it to cool down to 86°F (30°C).
Step 2
Melt the white chocolate and cocoa butter together using short pulses in the microwave or a double boiler. Microwave in 15-second intervals to prevent overheating. Meanwhile, heat the mango puree with glucose syrup until it reaches 176°F (80°C). Slowly pour this heated puree mixture into the melted chocolate, stirring continuously. Stirring helps to achieve a smooth ganache without lumps. Heat the cream to 176°F (80°C) and slowly incorporate it into the chocolate and puree mixture, continuing to stir. Blend the mixture until smooth and pour the ganache into a pastry bag, allowing it to cool to 86°F (30°C).
Step 3
While the fillings are cooling, prepare the pastry caps. Outline the edges with the cooled ganache, and fill the center with the marmalade. Place a second cap on top, sealing the edges, and store in an airtight container in the refrigerator overnight. Ensure a tight seal to keep the moisture in and enhance the flavor. By morning, you will have a delightful treat! For an extra flavor boost, consider sprinkling the sides with shredded coconut.
Servings
Once your delicious pastries are ready, there are so many fun and creative ways to serve them! 🌟 For a classic presentation, arrange them on a elegant dessert platter with a sprinkling of fresh coconut on the sides. The added flavor and texture will surprise and delight your guests.
If you're hosting a tea party, pair these sumptuous treats with a variety of herbal teas or coffee for an exquisite combo. 🫖☕ The vibrant flavors of pineapple, mango, and white chocolate will shine even brighter.
Feeling adventurous? 🍍🍫 Try a tropical twist by serving the pastries alongside fresh fruit slices like kiwi, papaya, and strawberries for an added burst of freshness and color.
Finally, don't forget to snap some Instagram-worthy shots 📸 before everyone digs in! These pastries are not only scrumptious but also visually stunning, making them a perfect centerpiece for any gathering.
Variations
Gluten-Free Variation 🌾✨: Instead of white chocolate, use a certified gluten-free white chocolate. Ensure all your other ingredients are labeled gluten-free as well.
Vegan Variation 🌱💚: Swap the heavy cream with a plant-based alternative like coconut cream. Use vegan white chocolate and a vegan-friendly pectin for the marmalade.
Faq
- How do I know when the fillings are cool enough to use?
Use a food thermometer to ensure they are at 86°F. This is crucial for achieving the right consistency.
- Can I use other types of purees?
Absolutely! Feel free to experiment with different fruit purees that you enjoy. Just ensure you maintain the correct consistency.
- What's the best way to melt white chocolate without burning it?
Use short bursts in the microwave or a gentle water bath to avoid scorching your white chocolate.
- Can I make the pastry dough in advance?
Yes, you can prepare the dough a day ahead and store it in the fridge. Just make sure to bring it to room temperature before using.
- How do I prevent my ganache from splitting?
Ensure all your ingredients are at the right temperatures and avoid overheating. Stir constantly while mixing to achieve a smooth texture.
- Can I freeze the pastries for later?
Yes, these pastries freeze well. Store them in an airtight container and thaw them overnight in the fridge before serving.
