Roasted Pineapple with Crispy Scales

Credit: Mathilde de l'Ecotais

Martinique rum cream, pineapple and rum juice

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Step 1: Making the crispy scales

Roll out the puff pastry dough to a very thin layer, topping with confectioners’ sugar. Use a round pastry-cutter to cut the dough into round disks, 1 1/4 inches (3 cm) in diameter. Place the disks between two sheets of parchment paper and between two racks. Bake at 390°F (200°C) until the color of caramel.

Step 2: Making the rum cream

Stir the cold pastry cream. Add chantilly cream. Add a little rum. Set aside.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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