Dessert

Pineapple, yellow cream and puff pastry biscuits

Looking for an easy but impressive looking dessert? The sweet pineapple cream and the crunchy pieces of Napoleon candy make a perfect balance of the different flavours and textures. This sweet yellowish dessert is going to be the star on your table.

60 minutes
4 servings

Ingredients

  • - 4 slices pineapple
  • - Fresh lemongrass
  • - 8 Napoleon candies, crushed
  • FOR THE PUFF PASTRY BISCUITS
  • - 12 rounds puff pastry
  • - 1 egg yolk
  • FOR THE YELLOW CREAM
  • - 4 dl full-cream milk
  • - 100 g Belberry Pineapple Jam
  • - 4 egg yolks
  • - 50 g granulated sugar
  • - 30 g flour
  • - 20 g corn-starch
  • FOR THE EGG WHITE
  • - 4 egg whites
  • - 1 dl Belberry Pineapple & Coconut Fruit Sauce
1
Use a biscuit cutter and cut small rounds out of the pineapple slices.
2
Preheat your oven on 180°C. Brush the top of your pastry rounds with egg yolk and sprinkle with the crushed candies. Bake for 10 minutes and cut in half.
3
Make the yellow cream: Boil the milk up with the jam. Whisk your egg whites with the granulated sugar until you have a smooth mixture. Sieve the flour and corn-starch over it. Pour the milk in it and whisk again while heating up. Let it thicken while stirring all the time.
4
Beat the egg whites stiff and finish with your fruit sauce.
5
Place a round puff pastry, top it with yellow cream and add a teaspoon fruity egg white. Add the candy biscuits on top.
6
Finish with pineapple slices, lemongrass and crumbs of the crushed Napoleons.
 
Enjoy!

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