Indulge in this elegant Pineapple Mille-Feuille with Coconut Cream, a tropical masterpiece drawing from classic French patisserie techniques honed in professional kitchens. Layered poached pineapple, crisp dried leaves, and velvety coconut cream create a dessert of refined balance and texture. Serves 5.
Peel and cut the pineapple into 8 mm cubes. Bring the sugar syrup to a boil, pour over the cubes, add Kirsch and lemon juice, then marinate in the fridge.
Assemble on a plate: layer poached pineapple cubes, a dried pineapple slice, and a spoonful of coconut cream (grated coconut folded into whipped cream) in the center. Repeat 4 times, topping with a molded pineapple tuile. Drizzle with poaching syrup and diced pineapple, dust with icing sugar. Add a quenelle of pineapple sorbet alongside.
Pineapple, 29°B sugar syrup, caster sugar.
Peel and slice pineapple 1 mm thick with a mandoline. Core with a cookie cutter. Marinate slices in cold syrup for 12 hours. Drain, arrange on a non-stick sheet, sprinkle with caster sugar, and dry at 130°C for 25 minutes until amber. Peel off and mold some in a tuile tray for garnish.
