Ingredients
For 8 servings:
- 2 puff pastry
- 1 can of pineapple, diced
- 2 tablespoons of old rum
- 2 eggs (1 egg + one egg yolk)
- 25 cl of milk
- 50 gr of powdered sugar
- 30 gr of flour
- 20 gr of butter
- 1 sachet of vanilla sugar
- 50 gr of grated coconut
- 1 bean
Preparation
- Drain the pineapple slices (dice them if the pineapple has not been diced first). Keep the pineapple juice.
- Heat the milk without letting it boil.
- In a bowl, work the egg with a mixer and the powdered sugar until the mixture whitens.
- Incorporate the flour and dilute with the hot milk.
- Pour the cream back into the saucepan and cook over low heat until thickened, stirring with a hand whisk.
- Off the heat, stir in the butter to prevent a crust from forming. Let cool then incorporate the pineapple pieces, their juice and the coconut powder.
- Preheat the oven to 210°C.
- Make two circles with the puff pastry, one slightly larger than the other.
- On an oven tray, place the small circle and add the mixture with the pineapple, leaving a margin for the perimeter.
- Randomly add the bean.
- Cover with the second circle of dough.
- Take the egg yolk and brush it over the top side using a brush.
- Put in the oven and cook at thermostat 6 (180°C) for about 25 minutes.
- Once golden brown, remove your pancakes and let cool out of the oven.
- Serve at room temperature.