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.
- - 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
Use a biscuit cutter and cut small rounds out of the pineapple slices.
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.
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.
Beat the egg whites stiff and finish with your fruit sauce.
Place a round puff pastry, top it with yellow cream and add a teaspoon fruity egg white. Add the candy biscuits on top.
Finish with pineapple slices, lemongrass and crumbs of the crushed Napoleons.