For the pineapple crisps
6 very thin slices of pineapple
1 tsp icing sugar for dusting
For the pastry
200g puff pastry
Small amount of icing sugar for dusting
For the crème patissiere
½ tsp vanilla bean paste
200ml pineapple juice (reduced to 100ml)
60g caster sugar
15g custard powder
2 egg yolks
100ml double cream (whipped lightly)
For the pineapple gel
350ml pineapple juice
100g granulated sugar
200ml double cream, 1 tsp caster sugar, ½ tsp vanilla bean paste (lightly whipped together)
300g pineapple ½ cm (cubed)
Candied lime zest
Food tip: If you prefer, seasonal berries can be used in this recipe as an alternative to pineapple.
Appliance tip: The crème patissiere can also be made in a Miele Steam Oven. Set the oven at 90°C and place the mixture in the oven for 5 minutes. Remove, stir and pop back into the steam oven at 90°C for a further 2 minutes.
For the pineapple crisps, sprinkle icing sugar into a small bowl, place the thinly sliced pineapple into the bowl to give a flower like effect. Place into the Miele Gourmet Warming Drawer at 65⁰C for 4-6 hours to dry out.
For the crème patissiere, bring the milk and vanilla bean paste to the boil in a medium saucepan. In a medium sized bowl mix together the caster sugar, custard powder and egg yolks.
Once the milk and vanilla is up to the boil, remove from the hob and pour over the egg mix. Whisk well whilst continuing to pour. Once combined, transfer the custard mix back to the pan and add the reduced pineapple juice, keep on a low-medium heat. Continue whisking whilst the custard thickens. Taste the custard for consistency and flavour. If the mixture has a floury taste, continue to cook on the hob. The mixture will be very thick when it is ready. Transfer to a bowl and cover, keep refrigerated until ready to use.
For the pastry, preheat a Miele Oven to Fan Plus, 180°C.
Place the pastry onto a baking sheet and dust generously with icing sugar. Place a sheet of greaseproof on top of the pastry, followed by another baking sheet on top. Bake in the oven at 180°C for 10 minutes.
Remove the baking sheet and greaseproof paper and put the pastry back in the oven uncovered for 8-9 minutes or until golden.
Remove from the oven and cut the pastry into 16 circles using a 6.5cm cutter. Leave to cool on a wire rack for use later.
For the gel, put pineapple juice and sugar in a small saucepan and stir to combine.
Sprinkle the agar on top of the juice mixture, set aside for 5 minutes to soak.
After 5 minutes, heat the pineapple mixture on a Miele Hob and whisk until the mix is boiling, do this for 5 minutes.
When ready, transfer to a bowl, cover and place in the fridge for an hour, then blitz until very smooth. Transfer to a piping bag, with a 10mm nozzle and leave in fridge for later.
To finish the crème patissiere, remove the mixture from the fridge and whisk until smooth. Fold in 100ml of lightly whipped cream, then place in pipping bag with a 10mm nozzle.
For whipped cream, whisk the 200ml of double cream, caster sugar and vanilla bean paste together and place in piping bag with 10mm nozzle.
To assemble, pipe a small amount of the gel in the middle of a plate and place one of the pastry disks on top. Alternating between elements, pipe the gel, whipped cream and crème patissiere around the edge of the pastry disk then spoon 1 tsp of pineapple cubes into the middle.
Place a second disk carefully on top, repeat the piping stage two more times until you are three pastry disks high.
Place a fourth disk on top and pipe a small amount of gel in the centre of the disk. Place the pineapple crisp on top of the gel and pipe three dots on top of the final pastry disk to one side.