Pinaple & coconut log

Also known as... the mighty bûche !



Serves 12 people


1 ripe pinaple

Dough :
175g brown sugar
100g organic flour
6 organic eggs
1 pinch of salt

Cream :
20cl liquid cream
400g mascarpone
130g brown sugar
150g dried coconut
5 liquid vanilla drops
2 tbsp brown rum
2 tbsp water


1) Cream

Put the liquid cream in the freezer for 20 min. In a large bowl, whisk the mascarpone with 100g brown sugar and the liquid vanilla drops. Whisk the cream into whip cream. Delicately stir both preparations together.

2) Dough

Heat the oven 180°/fan with a bowl of water at the bottom. Bring the eggs apart in two large bowls : yolk & white. Whisk the eggs whites into firm peaks with a pinch of sugar (not salt !). Then beat the yolks and sugar together till the preparation becomes white-ish. Add the flour then the eggs whites delicately.


3) Peel and cut the fresh pineapple into thin slices, then into little triangles. Keep refrigerated.


4) Cover a baking tray with parchment paper and grease it (important). Pour the dough on
it and spread evenly. Cook for 10 minutes (180°). During this time, soak a dish
towel in water and wring it. Spread it on a tray. When the dough is cooked,
place it top down on the towel then delicately remove the parchment. Leave it
to cool 5 minutes.


5) In a small glass mix the rum, the water and 1 tbsp brown sugar. Soak the dough with
the mixture. Then spread ¾ of the cream evenly on it. Cover with ¾ of the
pineapple bits and roll tight. Wrap cling film around it and leave it in the
fridge overnight.


6) The next day… Cover your “log” with the rest of the cream and pineapple and
sprinkle the dry coconut all around. You may find that you have to cut the
edges for a better finish…


Additional decoration is yours ;)



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