Pavlova Masterclass L'Atelier

Pineapple, Coconut and Herb Pavlova

Francois Daubinet
PARTNER OF THE MASTERCLASS

Chef Daubinet is an international consultant and entrepreneur, known for his signature balance of structure, flavour, and emotion and one of France’s leading figures in contemporary pastry.

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DISCOVER THE BRAND

Since 1945, Elle & Vire® has produced premium cream and butter in Normandy, known for exceptional taste, consistency, and performance. Made from high-quality French milk and traditional expertise, it's trusted by chefs worldwide.

From the Land
Normandy’s mild climate and rich pastures produce outstanding milk from family-run farms, where cows graze outdoors most of the year.

For Professionals
With 35% fat and high whipping yield, Elle & Vire cream is ideal for piping, cooking, and Chantilly

Driven by Excellence
Elle & Vire supports chefs globally through training, partnerships, and events like the Bocuse d’Or and World Pastry Cup.

Recipe Breakdown

01

Pavlova-style meringues

INGREDIENTSUNITSPERCENT
Egg whites250 g33.3%
Granulated sugar250 g33.3%
Sifted icing sugar200 g26.7%
Cornflour50 g6.7%
Grated coconut—0.0%
Icing sugar—0.0%
Total750 g100.0%
  1. Beat the egg whites with the granulated sugar to make a meringue. 
  2. Add the icing sugar sifted with the cornflour, mix gently, and fold until smooth and fully combined. 
  3. Pipe attractive rounds onto a silicone baking mat, dust with icing sugar, then with grated coconut. 
  4. Bake for 45 minutes at 110°C, then for 15 minutes at 90°C. (The final result should be crisp on the outside and soft on the inside.)

02

Sautéed pineapple

INGREDIENTSUNITSPERCENT
Fresh pineapple, diced1000 g90.9%
Amber rum50 g4.5%
Lime juice50 g4.5%
Total1100 g 
  1. Cut the pineapple into 5 mm dice to obtain the required total weight. 
  2. Combine with the rum and lime juice, then sauté the mixture over medium heat for approximately 15 minutes to obtain a nice texture. 
  3. Set aside.

03

Peppered pineapple juice

INGREDIENTSUNITSPERCENT
Pineapple purée1000 g97.6%
Freshly ground Kampot pepper25 g2.4%
Total1025 g 
  1. Combine the freshly ground pepper with the cold pineapple purée. 
  2. Store in the refrigerator.

04

Herbed lime gel

INGREDIENTSUNITSPERCENT
Water200 g17.5%
Lime juice800 g69.8%
Vanilla2 beans 
Granulated sugar60 g5.2%
Agar-agar25 g2.2%
Gelatine mass25 g2.2%
Fresh mint leaves12 g1.0%
Green shiso leaves12 g1.0%
Fresh lemon myrtle leaves12 g1.0%
Total1146 g 
  1. Bring the water, lime juice, scraped vanilla beans, granulated sugar, and agar-agar to a boil. 
  2. Remove from the heat, add the gelatine mass, stir to combine, and pour out to cool quickly. 
  3. Once cold, blend with the washed herbs to obtain a tangy gel. 
  4. Combine with the sautéed diced pineapple and set aside.

05

Vanilla-coconut Chantilly

INGREDIENTSUNITSPERCENT
Excellence Whipping Cream 35%750 g45.2%
Elle&Vire Professionnel® Mascarpone130 g7.8%
Whole milk130 g7.8%
Granulated sugar90 g5.4%
Vanilla1 bean 
Gelatine mass60 g3.6%
Coconut milk (tetrapak)500 g30.1%
Total1660 g 
  1. Bring the milk to a simmer with the sugar and the scraped vanilla bean. 
  2. Remove from the heat, add the gelatine mass, and pour over the mascarpone. 
  3. Mix until smooth. 
  4. Add the cold liquid cream and the coconut milk, blend, then strain through a fine sieve. 
  5. Refrigerate overnight. 
  6. Whip to a soft consistency and use immediately for plating.

06

Herb sorbet

INGREDIENTSUNITSPERCENT
Water400 g20.7%
Granulated sugar320 g16.6%
Stabilizer1.2 g0.1%
Trimoline80 g4.1%
Lime juice80 g4.1%
Greek yoghurt1000 g51.8%
Basil16 g0.8%
Mint24 g1.2%
Fresh coriander8 g0.4%
Total1929.2 g 
  1. Prepare a syrup with the water, granulated sugar, stabiliser, and trimoline. 
  2. Pour over the Greek yoghurt and lime juice, then blend. 
  3. Add the herbs and blend again. 
  4. Let rest for 12 hours at 4°C, then strain through a fine sieve. 
  5. Blend once more and transfer to Pacojet bowls. 
  6. Freeze until ready to process.

07

Finishing touches and decoration

INGREDIENTS
Limes (for zesting)
Grated coconut
Atsina cress microgreens
Granny Smith apples
Kampot pepper
Weiss Aneo 34%
  1. Prepare the meringues and store them in a dry place. 
  2. Prepare all the other components and keep them refrigerated until ready to assemble.
  3. On the plate, arrange the diced pineapple mixture, top with the meringue, pipe on the vanilla-coconut chantilly, grate a little Aneo white couverture, and decorate the plate. 
  4. Transfer the peppered pineapple juice to a sauce boat and pour it over the dessert at the table.

Ingredients

INGREDIENTSUNITSPERCENT
Egg whites250 g33.3%
Granulated sugar250 g33.3%
Sifted icing sugar200 g26.7%
Cornflour50 g6.7%
Grated coconut—0.0%
Icing sugar—0.0%
Total750 g100.0%

Assembly

  1. Beat the egg whites with the granulated sugar to make a meringue. 
  2. Add the icing sugar sifted with the cornflour, mix gently, and fold until smooth and fully combined. 
  3. Pipe attractive rounds onto a silicone baking mat, dust with icing sugar, then with grated coconut. 
  4. Bake for 45 minutes at 110°C, then for 15 minutes at 90°C. (The final result should be crisp on the outside and soft on the inside.)

Ingredients

INGREDIENTSUNITSPERCENT
Fresh pineapple, diced1000 g90.9%
Amber rum50 g4.5%
Lime juice50 g4.5%
Total1100 g 

Assembly

  1. Cut the pineapple into 5 mm dice to obtain the required total weight. 
  2. Combine with the rum and lime juice, then sauté the mixture over medium heat for approximately 15 minutes to obtain a nice texture. 
  3. Set aside.

Ingredients

INGREDIENTSUNITSPERCENT
Pineapple purée1000 g97.6%
Freshly ground Kampot pepper25 g2.4%
Total1025 g 

Assembly

  1. Combine the freshly ground pepper with the cold pineapple purée. 
  2. Store in the refrigerator.

Ingredients

INGREDIENTSUNITSPERCENT
Water200 g17.5%
Lime juice800 g69.8%
Vanilla2 beans 
Granulated sugar60 g5.2%
Agar-agar25 g2.2%
Gelatine mass25 g2.2%
Fresh mint leaves12 g1.0%
Green shiso leaves12 g1.0%
Fresh lemon myrtle leaves12 g1.0%
Total1146 g 

Assembly

  1. Bring the water, lime juice, scraped vanilla beans, granulated sugar, and agar-agar to a boil. 
  2. Remove from the heat, add the gelatine mass, stir to combine, and pour out to cool quickly. 
  3. Once cold, blend with the washed herbs to obtain a tangy gel. 
  4. Combine with the sautéed diced pineapple and set aside.

Ingredients

INGREDIENTSUNITSPERCENT
Excellence Whipping Cream 35%750 g45.2%
Elle&Vire Professionnel® Mascarpone130 g7.8%
Whole milk130 g7.8%
Granulated sugar90 g5.4%
Vanilla1 bean 
Gelatine mass60 g3.6%
Coconut milk (tetrapak)500 g30.1%
Total1660 g 

Assembly

  1. Bring the milk to a simmer with the sugar and the scraped vanilla bean. 
  2. Remove from the heat, add the gelatine mass, and pour over the mascarpone. 
  3. Mix until smooth. 
  4. Add the cold liquid cream and the coconut milk, blend, then strain through a fine sieve. 
  5. Refrigerate overnight. 
  6. Whip to a soft consistency and use immediately for plating.

Ingredients

INGREDIENTSUNITSPERCENT
Water400 g20.7%
Granulated sugar320 g16.6%
Stabilizer1.2 g0.1%
Trimoline80 g4.1%
Lime juice80 g4.1%
Greek yoghurt1000 g51.8%
Basil16 g0.8%
Mint24 g1.2%
Fresh coriander8 g0.4%
Total1929.2 g 

Assembly

  1. Prepare a syrup with the water, granulated sugar, stabiliser, and trimoline. 
  2. Pour over the Greek yoghurt and lime juice, then blend. 
  3. Add the herbs and blend again. 
  4. Let rest for 12 hours at 4°C, then strain through a fine sieve. 
  5. Blend once more and transfer to Pacojet bowls. 
  6. Freeze until ready to process.

Ingredients

INGREDIENTS
Limes (for zesting)
Grated coconut
Atsina cress microgreens
Granny Smith apples
Kampot pepper
Weiss Aneo 34%

Assembly

  1. Prepare the meringues and store them in a dry place. 
  2. Prepare all the other components and keep them refrigerated until ready to assemble.
  3. On the plate, arrange the diced pineapple mixture, top with the meringue, pipe on the vanilla-coconut chantilly, grate a little Aneo white couverture, and decorate the plate. 
  4. Transfer the peppered pineapple juice to a sauce boat and pour it over the dessert at the table.
USED IN THIS RECIPE

Products

Frozen purees

Puree Pineapple 100% 1kg

Puree Pineapple 100% 1kg
Dairy & eggs, Cream

Excellence Whipping Cream 35% Fat – 1L

Excellence Whipping Cream 35% Fat – 1L
Molecular & sugars

Trimoline 7kg

Trimoline 7kg
French couverture

White Choc Aneo 34% 5kg

White Choc Aneo 34% 5kg
Molecular & sugars

Agar Agar 700g

Agar Agar 700g
Molecular & sugars

Gelatine Gold 1kg

Gelatine Gold 1kg
Vanilla

Vanilla Bean Premium Tahitensis 100g

Vanilla Bean Premium Tahitensis 100g
Frozen purees

Puree Lime 100% 1kg

Puree Lime 100% 1kg
Cooking alcohols

Rum Negrita 54% 2ltr

Rum Negrita 54% 2ltr