Opalys St. Honoré

Make a custard with the cream, pineapple pulp, lime juice, banana pulp and egg yolks. Take the hot and strained custard and emulsify using a rubber spatula with the melted chocolate and cocoa butter until smooth, glossy and elastic. Blend to perfect the emulsion, taking care not to incorporate any air and working at a temperature over 35°C (95°F). This technique will ensure the crémeux is always smooth, even after thawing. Leave to set overnight in the refrigerator.

Heat the smaller quantity of cream with the vanilla bean and lime zests and leave to infuse for 10 minutes. Strain. Add the invert sugar and glucose, and slowly pour the hot liquid onto the melted chocolate, stirring in the center to create an elastic texture with a glossy appearance, signifying the emulsion process is underway. Continue gradually adding the liquid, and blend to perfect the emulsion. Add the remaining chilled cream and the rum and blend again. Set aside in the refrigerator to set, overnight if possible. When ready to use, whip until thick enough to pipe.

Peel the pineapple and cut into 1cm cubes. Sweat the pineapple with one third of the sugar. Add the banana pulp and the pectin mixed with the remaining sugar. Bring to a boil and finish with the lime juice.

Bring the milk to a boil with the water, butter, sugar and salt. Add the cornstarch and dry the mixture out over the heat. Gradually add the eggs, ideally in a food processor to prevent lumps forming. Pipe choux balls of approx. 10g each. Place a disc of Gluten-Free Craquelin on top of each choux. Bake in a deck oven at 200°C (392°F) for around 30 minutes. Or for a fan oven, preheat to 250°C (482°F), place the choux in the oven and then turn off the oven, leaving the damper closed. As soon as the choux swell up and color (after around 15 minutes), turn the oven on, set to 180°C (356°F) and open the damper. Finish cooking.

Process the chilled butter, sugar and starch. Roll out between two acetate sheets and then freeze. Cut into the desired shape.

Beat the egg yolks with the caster sugar. Sift the cassava flour with the gluten-free baking powder and salt. When the egg yolks are fluffy, add the softened butter and then the dry ingredients. Roll out between two acetate sheets. Leave to rest. Roll out to a thickness of 4mm and cut into 16cm circles. Bake in rings at 150-160°C (302-320°F) with the damper open.

Bring the glaze to a boil with the water. Use immediately in a spray gun at 80-90°C (176-194°F).