Raspberry and Pineapple Croquant

By corlear

Ingredients

• For the pineapple croquant:
• 51/4 oz fondant
• 1/3 cup glucose
• 1/3 cup Isomalt
• 21/4 oz crystallized pineapple
• For the raspberry croquant:
• 51/4 oz fondant
• 1/3 cup glucose
• 1/3 cup Isomalt
• 13/4 oz crystallized raspberries
• To finish:
• 1 23 x 15" transparent sheets
• citric acid

Details

Servings 10

Preparation

Step 1

For the pineapple croquant:
1. Mix the fondant and glucose together and heat. Once dissolved, add the Isomalt and heat to 325ºF.
2. Meanwhile, crush the pineapple in a food processor until you have a pineapple powder. Remove the caramel from the heat and leave to cool to until the temperature falls to 265ºF. Stir towards the center.
3. Mix the pineapple powder with the caramel, spread between two Silpat liners and leave to cool.
4. Break off a piece and grind it in the food processor until you have a very fine powder. Keep in a dry place.

For the raspberry croquant:
1. Repeat the same operation as above, but replace the pineapple with the raspberries.

Final Steps & Preparation:
1. Cut 1¼ x 1¼" squares in a 23 x 15" transparent sheet. There should be ¾" between each square. Put the stencil on a Silpat liner.
2. Sprinkle the pineapple croquant over the tray and remove the stencil. Bake it at 345ºF and then put the stencil on the point of the edges of the pineapple croquant squares. Sprinkle with the raspberry croquant and add the citric acid. Bake at 345ºF for a minute. Turn the mosaic over on to a sheet of paper and cut each slice (23 x 15") into 8 pieces. Then, cut each piece into a triangle (cutting diagonally across from edge to edge.
3. Serve.