{"id":22663,"date":"2026-08-21T13:32:45","date_gmt":"2026-08-21T11:32:45","guid":{"rendered":"https:\/\/www.frotzfruits.com\/receta\/pineapple-mille-feuille-with-caramel-and-palo-cortado\/"},"modified":"2026-08-21T13:41:14","modified_gmt":"2026-08-21T11:41:14","slug":"pineapple-mille-feuille-with-caramel-and-palo-cortado","status":"publish","type":"recipes","link":"https:\/\/www.frotzfruits.com\/en\/recipe\/pineapple-mille-feuille-with-caramel-and-palo-cortado\/","title":{"rendered":"Pineapple Mille-Feuille with Caramel and Palo Cortado"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">A dish in which <strong>FROTZ pineapple<\/strong> is used in various ways to combine creaminess, caramelized fruit, and sorbet.<\/p>\n\n<p class=\"wp-block-paragraph\">The recipe combines a <strong>whipped pineapple and white chocolate ganache<\/strong>, a pineapple and Palo Cortado toffee, pineapple cubes caramelized with panela, and a pineapple sorbet.<\/p>\n\n<p class=\"wp-block-paragraph\">A recipe in which <strong>FROTZ pineapple<\/strong> is featured in all the main components: whipped ganache, toffee, caramelized pineapple, and sorbet.<\/p>\n\n<p class=\"wp-block-paragraph\">The result brings together different ways of preparing the same fruit, paired with <strong>white chocolate, panela, and Palo Cortado<\/strong>, combining different textures within a single dish.<\/p>\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A dish in which FROTZ pineapple is used in various ways to combine creaminess, caramelized fruit, and sorbet. The recipe combines a whipped pineapple and white chocolate ganache, a pineapple and Palo Cortado toffee, pineapple cubes caramelized with panela, and a pineapple sorbet. A recipe in which FROTZ pineapple is featured in all the main &#8230; <a title=\"Pineapple Mille-Feuille with Caramel and Palo Cortado\" class=\"read-more\" href=\"https:\/\/www.frotzfruits.com\/en\/recipe\/pineapple-mille-feuille-with-caramel-and-palo-cortado\/\" aria-label=\"Read more about Pineapple Mille-Feuille with Caramel and Palo Cortado\">Read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":22662,"template":"","recipe-category":[],"class_list":["post-22663","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":"","recipe_ingredients":"Pineapple and White Chocolate Whipped Ganache\n75 g heavy cream \n125 g FROTZ pineapple pulp\n50 g invert sugar\n25 g liquid glucose \n3 g gelatin sheets \n0,5 g fine salt\n190 g white chocolate \n375 g heavy cream  \n\nPineapple and Palo Cortado Toffee\n200 g sucrose\n250 g FROTZ pineapple pulp\n50 g heavy cream \n0.3 g baking soda\n100 g Palo Cortado\n\nCaramelized Pineapple with Panela\n150 g frozen pineapple cubes from FROTZ\n15 g panela (brown sugar)\n10 g butter  \n\nPineapple Sorbet\n112 g sucrose\n105 g powdered glucose \n111 g dextrose\n9 g Prosorbet 5 HOT\n60 g maltodextrin \n1.125 g FROTZ pineapple pulp","recipe_steps":"<h3 class=\"PDq2pG_selectionAnchorContainer\" data-section-id=\"1aa6ngq\" data-start=\"1212\" data-end=\"1261\">Whipped Pineapple and White Chocolate Ganache<\/h3>\n<p data-start=\"1263\" data-end=\"1354\">Heat the cream together with the pineapple pulp to dissolve the sugars\u2014invert sugar and glucose.<\/p>\n<p data-start=\"1356\" data-end=\"1418\">Add the pre-soaked gelatin so that it dissolves.<\/p>\n<p data-start=\"1420\" data-end=\"1492\">Blanch the white chocolate in this hot mixture and emulsify.<\/p>\n<p data-start=\"1494\" data-end=\"1555\">Add the second batch of cream, which should be completely cold, and emulsify again.<\/p>\n<p data-start=\"1557\" data-end=\"1606\">Let it sit at refrigerator temperature for a few hours.<\/p>\n<p data-start=\"1608\" data-end=\"1655\">Whip the ganache and use as needed.<\/p>\n\n<h3 data-section-id=\"4eh69u\" data-start=\"1657\" data-end=\"1693\">Pineapple Toffee and Palo Cortado<\/h3>\n<p data-start=\"1695\" data-end=\"1735\">Caramelize the sugar in a dry pan.<\/p>\n<p data-start=\"1737\" data-end=\"1798\">Separately, heat the fruit pulp in the microwave along with the cream.<\/p>\n<p data-start=\"1800\" data-end=\"1953\">Add it to the caramel in small batches so that it melts thoroughly. Add the baking soda to prevent recrystallization, and finally, the Palo Cortado.<\/p>\n<p data-start=\"1955\" data-end=\"2014\">Heat the mixture to <strong data-start=\"1974\" data-end=\"1984\">105 \u00b0C<\/strong>, remove from the heat, and let it cool.<\/p>\n\n<h3 data-section-id=\"pfc4th\" data-start=\"2016\" data-end=\"2051\">Caramelized Pineapple with Panela<\/h3>\n<p data-start=\"2053\" data-end=\"2150\">Saut\u00e9 the pineapple cubes in butter and sugar until they are golden brown and caramelized.<\/p>\n<p data-start=\"2152\" data-end=\"2161\">Book.<\/p>\n\n<h3 data-section-id=\"lce8c\" data-start=\"2163\" data-end=\"2185\">Pineapple Sorbet<\/h3>\n<p data-start=\"2187\" data-end=\"2239\">Mix the sucrose with the stabilizer and set aside.<\/p>\n<p data-start=\"2241\" data-end=\"2393\">In a saucepan, combine <strong data-start=\"2262\" data-end=\"2290\">40% of the pineapple pulp<\/strong> with the powdered glucose, maltodextrin, and dextrose. Heat to <strong data-start=\"2363\" data-end=\"2372\">40 \u00b0C<\/strong> and remove from the heat. <\/p>\n<p data-start=\"2395\" data-end=\"2465\">Gradually sprinkle in the sucrose and stabilizer and dissolve.<\/p>\n<p data-start=\"2467\" data-end=\"2527\">Heat to <strong data-start=\"2476\" data-end=\"2485\">75 \u00b0C<\/strong>, stirring constantly, and remove from the heat.<\/p>\n<p data-start=\"2529\" data-end=\"2606\">Add the rest of the pineapple pulp while it's still cold and blend it with a blender.<\/p>\n<p data-start=\"2608\" data-end=\"2665\">Let it set in the refrigerator for at least <strong data-start=\"2653\" data-end=\"2664\">6 hours<\/strong>.<\/p>\n<p data-start=\"2667\" data-end=\"2721\">Knead the dough once the resting time has elapsed.<\/p>","recipe_related_product":[20993],"recipe_related_recipes":"","recipe_related_tricks":"","recipe_related_faqs":"","recipe_related_link_blocks":"","recipe_related_posts":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pineapple Mille-Feuille with Caramel and Palo Cortado - Frotz<\/title>\n<meta name=\"description\" content=\"A dish in which FROTZ pineapple is used in various ways to combine creaminess, caramelized fruit, and sorbet. 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