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1
Preheat the oven to 400 degrees F.
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2
Cut the puff pastry into 9 (3-inch) rings using a ring mold or a sharp paring knife.
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3
Place the rounds on a parchment-lined baking sheet and bake in the oven for 10 to 15 minutes, or until golden brown.
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4
To make the cherry sauce: Combine the black cherries, pineapple juice, and maraschino cherry juice in a small sauce pan.
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5
Bring to a simmer over medium heat.
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6
Transfer the mixture to a blender or food processor and puree until smooth.
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7
Pass the sauce through a mesh sieve.
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8
Set aside to cool
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9
To make the pineapple: Dust the pineapple with confectioners' sugar and place in a baking dish.
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10
Cook in oven for 15 minutes, or until golden at the edges.
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11
Let cool.
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12
To make the Chantilly cream: Using a whisk, or hand blender, blend the heavy cream, sugar, and vanilla until fluffy and stiff peaks form.
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13
Keep the mixture chilled until ready to use.
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14
To make the custard: In a small sauce pan over medium heat, simmer the pineapple juice until its reduced by half.
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15
Set aside and let cool.
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16
In a separate small sauce pan over low heat, simmer the milk with the vanilla bean until warm.
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17
Using a whisk, beat the egg yolks with the sugar, add the flour and stir in the warm milk.
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18
Pour the mixture into a pot and cook over medium heat, stirring occasionally, until the cream is smooth, but not too thick.
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19
Stir in the pineapple reduction.
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20
Transfer the custard to a bowl, cover the surface with plastic wrap and allow to cool.
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21
When the custard is cool, transfer to a large pastry bag fitted with a wide round pastry tip.
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22
To assemble the dish: Place a puff pastry disk on the plate.
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23
Pipe the custard over the pastry in circles and place a slice of caramelized pineapple on the custard.
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24
Cover with another disk of puff pastry and pipe some Chantilly cream on top.
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25
Top with one more pastry round and drizzle with cherry maraschino sauce.
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26
Garnish with a maraschino cherry on top.
