Pastry Chef Ron Paprocki
Gordon Ramsay at The London
151 West 54th Street
New York, NY 10019
(212) 468-8888

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Pineapple Crémeux with Pineapple Rock Candy, Vanilla Sable, Yogurt Sponge, and Yogurt Sorbet
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  • Ron Paprocki

    Rising Star Pastry Chef Ron Paprocki
    Gordon Ramsay at The London | New York, NY

    Pineapple Crémeux with Yogurt Sorbet and “Sponge,” Vanilla Sable, Pineapple Candy
    Adapted by
    Yield: 15 Servings


    Pineapple Crémeux :
    750 grams pineapple purée
    300 grams sugar
    1 gram salt
    150 grams egg yolks
    70 grams freshly squeezed lemon juice
    5.5 sheets gelatin
    75 grams butter

    Yogurt Sorbet:
    650 grams milk
    120 grams heavy cream
    90 grams milk powder
    275 grams dextrose
    185 grams sugar
    10 grams Cremodan 64 sorbet stabilizer
    Juice of 1 lemon
    1350 grams yogurt

    Vanilla Sable:
    220 grams butter
    50 grams 10X confectioners’ sugar
    2 vanilla beans
    40 grams egg yolks
    5 grams baking powder
    285 grams T55 flour
    1 gram salt

    Yogurt Sponge:
    285 grams egg whites
    60 grams sugar
    60 grams yogurt powder
    60 grams almond flour
    40 grams T55 flour

    Pineapple Rock Candy:
    25 grams baking soda
    15 grams freeze-dried pineapple
    1 gram citric acid
    200 grams sugar
    100 grams water

    Roasted Pineapple:
    40 grams sugar
    400 grams pineapple purée

    Pineapple Dice:
    1 pineapple
    1 vanilla bean, split length-wise
    Juice of 1 lime

    White Chocolate Caramel Tuile:
    180 grams icing fondant
    160 grams glucose
    160 grams white chocolate

    To Assemble and Serve:
    Freeze-dried pineapple

    For the Pineapple  Crémeux :
    Heat the purée gently until it comes to a simmer. Meanwhile, whisk together the sugar, salt, egg yolks, and lemon juice. When the purée comes to a simmer, remove it from the heat. Whisk a third of the hot purée into the egg mixture, whisking thoroughly. Repeat with another third of the pineapple mixture, then return the tempered egg mixture to the pot with the remaining third of the purée and continue to whisk. Add the gelatin and butter, emulsify and pass the mixture through a fine-meshed sieve. Portion the mixture into 3-inch diameter silicon moulds and freeze.

    For the Yogurt Sorbet:
    Warm the milk, cream, milk powder, dextrose, sugar, sorbet stabilizer, and lemon juice to 85ºC. Remove the mixture from the heat and cool, and then add the yogurt. Freeze the mixture for 4 to 48 hours.

    For the Vanilla Sable:
    Preheat the oven to 300ºF. Cream the butter, sugar, and vanilla together. Add the egg yolks. Sift baking powder, flour, and salt together and incorporate into the creamed ingredients to form a dough. Roll the dough into 2-millimeter sheets, cut them to the same shape as the crémeux and bake until golden.

    For the Yogurt Sponge:
    Blend the egg whites, sugar, yogurt powder, almond flour, and T55 flour in a Vita-Prep mixer until well processed. Pass the mixture through a chinois. Pour the strained mixture into an iSi ½-liter whipper, fill with 3 chargers and shake well. Use a knife to puncture three slits into the bottom of 4 1-pint plastic containers and fill one at a time approximately ⅓ full with the sponge batter and immediately microwave for 40 to 50 seconds. Remove the plastic container from the microwave and secure the lid on top of the container to retain the moisture. Allow the container to cool before removing the sponge from the container to prevent collapse.

    For the Pineapple Rock Candy:
    Blend the baking soda, freeze-dried pineapple, and citric acid in a spice grinder until they form a uniform powder. Heat the sugar and water to 145ºC, then remove from the heat. Add the pineapple powder, pour the mixture onto a Silpat, and allow to cool. Break the solidified mixture into small, rock-like pieces.

    For the Roasted Pineapple:
    Place sugar into a hot pan and make a dry caramel. Arrest the cooking process by pouring the pineapple over the sugar. Continue to roast the mixture in the pan until a deep golden color is achieved.

    For the Pineapple Dice:
    Cut the pineapple into a small brunoise and put in a medium saucepan, with the vanilla bean and the lime juice. Cook the mixture over medium-high heat until the pineapple starts to appear translucent, then remove from the heat.

    For the White Chocolate Caramel Tuile:
    Heat the fondant and glucose to 160ºC and remove from heat. Add the white chocolate and stir, then pour the mixture onto a Silpat and roll evenly. Pull the tuile into thin, irregular shapes.

    To Assemble and Serve:
    Remove the pineapple crémeux from the silicon moulds and place atop the vanilla sable. Allow the crémeux to temper, then place them in the center of each plate and garnish with the sponge, sorbet, pineapple dice, freeze-dried pineapple, rock candy, white chocolate tuile, and micro-mint. Using a squeeze bottle, pipe the roasted pineapple around the finished crémeux.