Difficulty: 1 (Easy)
Prepare the crumble by mixing the flour, ground almonds, half the sugar, and butter. Add the cinnamon and 2 cl of vanilla. Set the dough aside in the fridge for 10 minutes.
Spread the dough on a Silpat mat (or baking paper) and bake for 20 minutes at 200°C.
Peel the pineapple and cut it into 2 cm cubes.
In a pan, melt the remaining sugar to a blonde caramel. Add the rest of the vanilla, then toss in the pineapple pieces. Coat them well in the caramel and cook for 2 minutes.
Add a splash of water and cook over low heat for another 2 minutes.
Assemble in verrines: layer the pineapple, top with crumble, pipe on whipped cream, and finish with a drizzle of red fruit coulis.
Chef Hubert's Tip: This elegant dessert balances tropical sweetness with warm spices—perfect for impressing guests with minimal effort.
