Ingredients
- ½ large ripe pineapple, peeled and cut into thin slices
- 1 cup (100 g) confectioners’ sugar, sifted
- 3 egg yolks
- 3 tbsp (40 g) superfine sugar
- 3 tbsp (20 g) cornstarch
- 1 cup whole milk
- ½ vanilla pod
- 1 tbsp rum (optional)
- 8 thick slices of Brioche
- Heaping 1 to 2 tbsp very soft butter
How to Make It
- Preheat the oven to 200°F. Line a baking sheet with parchment. Pat the pineapple slices dry with a paper towel and then dip them in the confectioners’ sugar, making sure the entire surface of each slice is covered. Place the slices on the baking sheet, not touching, and bake for 1½ hours.
- Remove the slices from the parchment as soon as they come out of the oven; otherwise they will stick to it. Cool on a wire rack.
- Whisk the egg yolks with the superfine sugar until pale and thick. Whisk in the cornstarch until a trail is left behind on the surface when the whisk is lifted. Pour the milk into a small saucepan. Split the vanilla pod in half lengthwise and scrape out the seeds. Add the pod and seeds to the milk and place over medium heat; bring to a boil and then remove from the heat. Discard the vanilla pod and pour the hot milk in a slow stream over the egg mixture, whisking vigorously and continuously.
- Return the mixture to a clean pan and continuously whisk over medium heat. Make sure to scrape the sides and the bottom of the pan, or it will burn. The mixture will start to thicken. Once it releases a bubble or two, take the pan off the heat and stir in the rum (if using). Pour the mixture into the pastry bag and refrigerate for at least 1 hour, up to overnight, before using.
- Using the biscuit cutter, cut eight rounds from the brioche. Butter both sides, then place in a nonstick frying pan over medium heat. Fry gently for about 2 minutes per side or until golden. Flip the brioche onto a plate, pipe a thick layer of pastry cream on each slice, top with several slices of pineapple, and serve immediately.
