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1
Make the custard: In a saucepan, warm the milk, vanilla bean and seeds over low heat.
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2
Whisk the egg yolks and sugar in a bowl; beat in the flour.
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3
Remove the vanilla bean and whisk the milk into the egg mixture.
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4
Pour back into the saucepan and whisk over medium heat until the cream is thick, about 8 minutes.
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5
Transfer the custard to a bowl; lay plastic wrap on the surface and cool in the refrigerator for about 3 hours.
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6
Transfer to a large pastry bag fitted with a wide round tip.
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7
Prepare the millefoglie: Preheat the oven to 400 degrees F. Cut the puff pastry into eighteen 3-inch rounds using a cookie cutter or a paring knife.
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8
Place the rounds on parchment paper-lined baking sheets, prick with a fork and bake until golden, 10 to 15 minutes.
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9
Set aside to cool; leave the oven on.
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10
Make the maraschino sauce: Combine the black cherries, pineapple juice and maraschino cherry juice in a small saucepan.
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11
Bring the liquid to a simmer over medium heat and cook until the cherries are softened, about 5 minutes.
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12
Carefully transfer the mixture to a blender or food processor and puree until smooth.
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13
Strain the puree and set aside to cool.
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14
Store any extra sauce in the refrigerator for up to 2 weeks.
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15
Prepare the pineapple: Dust the pineapple slices with confectioners' sugar and place on a baking sheet.
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16
Bake until softened and lightly browned at the edges, about 30 minutes.
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17
Let cool.
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18
Make the chantilly cream: Whip the cream, confectioners' sugar and vanilla in a bowl with a mixer until fluffy and stiff peaks form.
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19
Chill.
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20
To assemble, place a pastry round on each of 6 serving plates.
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21
Pipe the custard over it and top with a slice of caramelized pineapple, followed by a pastry round and chantilly cream.
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22
Top with one more pastry round and drizzle with the sauce.
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23
Put a maraschino cherry on top.
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24
Photograph by Yunhee Kim
