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1
First, prepare the vanilla pudding.
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2
Beat the yolks, 60 grams of granulated sugar, vanilla, and cornstarch.
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3
Heat the milk and when warm, add the egg / sugar / cornstarch mixture. Stir over low heat until it thickens. Pour directly into a bowl and place a plastic film over it to avoid the formation of a crust. Let it cool.
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4
When the vanilla cream is cold, whip it to give it a more uniform consistency.
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5
Put the gelatin in a bowl of cold water to soften it.
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6
Whisk 25 centiliters of sour cream to stiff peaks adding the powdered sugar.
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7
In a small bowl heat up 2 tablespoons of cream. Sprinkle the gelatin and stir in the hot cream, mix well to make sure it is well dissolved. Stir the cream into the vanilla mixture.
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8
Gradually add the whipped cream by gently folding the mixture so it stays fluffy.
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9
Pour into a pastry bag fitted with a fluted or simple tip with the shape you want. Let cool for 2 hours before use.
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10
When the cream is ready, distribute into glasses.
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11
Peel the pineapple by removing the skin and core, cut into small cubes.
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12
Heat the butter in a frying pan, add the diced pineapple and vanilla sugar.
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13
Cook over a brisk heat so that the fruit get quickly colored.
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14
Set aside.
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15
Preheat toaster.
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16
Unroll the puff pastry sheet. Cut strips 3 centimeters wide by 8 centimeters long.
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17
Bake the strips of dough for 2-3 minutes.
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18
Once they are cooked, open them through, place them on a baking sheet (toasted side up) sprinkle with powdered sugar and put them under the broiler of the oven until they are caramelized.
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19
Place diced caramelized pineapple on vanilla cream and serve with puff pastry strips. It is preferable to add the pineapple when it's cooler, otherwise it will melt the cream.
