Pineapple vanilla eclair

Bring the water, milk, sugar, salt and butter to the boil in a pan.
Remove from the heat, add the sifted flour and make breadcrumbs.
Dry the breadcrumbs over a high heat and finish using the beater and the paddle.
Once the dough has dried and cooled, add the eggs one at a time until the mix is smooth.
Pipe 34g of dough per Silikomart Kit tarte ring Oblong mould, previously lined with strips of Silpain mat.
Cover the moulds with a Silpain mat and a cast iron baking tray to put as much weight as possible on the moulds.
Bake in a fan-assisted oven at 170°C for 38 minutes.
Set aside.

Heat the purees with the water in a pan.
Mix the dry ingredients together.
Sprinkle the dry ingredients into the hot mix and boil for 2 minutes.
Cool to 45°C, then add the butter and blend using a hand blender.
Keep in the fridge.

Melt a small amount of the cremeux with the gelatin mass and add to the rest of the cremeux, then smooth.
Then add the whipped cream.
Pipe the mousse immediately into the Silikomart Micro stone 5 moulds.
Keep refrigerated.

Heat the puree in a pan.
Mix the dry ingredients.
Pour the dry ingredients into the heated puree and boil for 2 minutes.
Remove and chill.

Heat the puree in a pan.
Mix the dry ingredients and pour into the heated puree.
Boil the mix for 1 minute.
Leave to cool slightly, then spread thinly on a silicone mat.
Once the jelly has completely set, cut out using the Silikomart Kit tarte ring Oblong mould, then refrigerate to make it easier to remove from the moulds.