Recipe: Pineapple Crisp

Preparation of the tuiles:

1- Preheat your oven to 170°C (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 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.

16- Whip the very cold liquid cream into whipped cream and mix with the cold pastry cream.
Plating:
Arrange a cer