“Banjar” Crémeux with Tropical Fruits & Almond Crunch

Combine the first 6 ingredients together in a medium pot and bring it to warm over a medium heat.



Melt the chocolate and set aside. Place a fine chinoix on top.



Combine egg yolks and sugar in a medium bowl. Temper the yolk mixture with warm cream mixture, place all back together in the pot and cook it to 79°C (175°F).



Turn off the heat and strain the anglaise in to the melted chocolate. Emulsify the mixture using a hand blender to obtain a glossy mixture with a certain elasticity.



Press a plastic wrap directly on the surface and let it chill for at least 4 hours.

Combine all ingredients in a kitchen aid with a paddle attachment. Mix it in low until a cohesive dough is formed.



Chill the dough for 2 hours.



Preheat the oven to 107°C (225°F) low fan.



Using a cheese grater, grate the dough and bake it until it is nicely brown, approximately 16 minutes.

Combine coconut and lime juice and let it macerate for 24 hours.



The next day sheer in xanthan gum to the mixture by using a vita prep.



Set aside until you need to use it.

Place the pineapple slices in the syrup.



Lay them flat on a sheet tray lined with a silicone mat.



Bake them in 60°C (140°F) for 4 hours.

Bring the cream to warm over a medium heat. Melted the chocolate in a separate bowl.



Pour the warm cream over the melted chocolate and whisk to combine.



Let it chill overnight.



The next day whip the cream to soft peak.

Cook fondant and glucose to 162°C (323°F). Add drops of tartaric acid and yuzu oil, mix carefully.



Pour on to a silicone mat and let it cool.



Take a small piece and heat it to 180°C (356°F).



Stretch it in between 2 silicone mats and roll/shape it.