Preparation of the tuiles:
1 Preheat your oven to 170°C (340°F) (gas mark 6).
2 In a bowl, mix the sugar, flour then the orange juice.
3 In a saucepan, melt the butter over low heat, remove some buttermilk then add it back to the sugar-flour-orange juice mixture.
4 Spread the preparation on parchment paper.
5 Bake for 15 minutes.
Preparation of the pineapple:
6 Peel the pineapple then cut it into small dice and mix with the sugar.
7 Reserve the pineapple in a strainer over a bowl.
8 Collect the juice released by the pineapple then reserve the pineapple in the refrigerator.
Preparation of the pineapple cream:
9 Split the vanilla pod in half to extract the seeds, then add them to the pineapple juice.
10 Add the pineapple pieces, then put them back in the strainer to collect the juice.
11 Mix in a saucepan, the juice obtained with 20 cl (0.8 cup) bottled pineapple juice and the seeds from the second vanilla pod, then bring to a boil.
12 In a bowl, mix the egg yolks, sugar then add the flour. Once this is done, add the still hot pineapple juice and mix everything well.
13 Return everything to the saucepan and bring back to a boil while constantly stirring (like a pastry cream).
14 Keep the mixture for 2 minutes over medium heat.
15 Transfer to a plate, dust with a little powdered sugar and let cool.
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