Recipe of the month


Makes 4. 20 cm Ø & 2.5 cm hightart rings.
18 cm Ø tart rings.
2.5 cm Ø half-sphere mould of 5 g each.
14 Ø entremets circle.



  • Flour T55 1,000 g
  • Salt 20 g
  • Cold water 400 g
  • Butter, melted 100 g

For the turns

  • Dry butter 750 g

In an electric stand mixer, mix all the ingredients to form a homogenous dough without kneading too much. Turn with dry butter: Shape into a ball, make a cross in the centre, wrap in plastic film and refrigerate at 4°C until the next day. Make two simple turns then rest for 2 hours, then make 1 simple turn, rest for 1 hour and make a fourth and last simple turn. Refrigerate overnight. Separate the dough into two equal parts. Take one and mark 2 cm wide strips along the length of the layers. Cut the strips and stick together by moistening with water. Cut the dough in half and stick the strips together. Place in the freezer for about 20 minutes. Roll lengthwise to 3.5 mm thick and return to the freezer until hardened. Use a multi wheel pastry cutter to mark every 2.5 cm (height of the rings) and trace width-wise, then cut strips with a scalpel, refrigerate. Roll out the second part of the dough to 2.5 mm, refrigerate. Grease 20 cm Ø and 2.5 cm high tart rings with spray. Line the rings with the cut strips of puff pastry, tucking them inwards. Cut out 21 cm Ø discs from the puff pastry that has been rolled to 2.5 mm and refrigerate. With the trimmings, roll out to 1.5 mm, dock and refrigerate before cutting 18 cm Ø discs and return to the refrigerator. To be precise, each cake is made from: 100 g dough for the contour, 90 g docked dough for the bottom, then 100 g dough for the top. Cool and weigh 200 g to place on top of the 18 cm Ø frangipane cream discs. Smooth and freeze. Take 18 cm discs and roll lightly with a rolling pin and adjust them inside the lined tart rings. Place the frangipane cream and pineapple insert in the bottom, add a “bean” (porcelain token). Take the 21 cm discs, dampen the upper part of the lined strip with water and place the lid of the cake on top. Glaze and refrigerate for 24 hours.


(200 g per cake)
Almond and coconut cream (80% or 40 g)

  • Butter 160 g
  • Icing sugar 160 g
  • Ground almonds 135 g
  • Desiccated coconut 25 g
  • Eggs 160 g

Pastry cream (20% or 40 g)

  • Milk 1,000 g
  • Egg yolks 200 g
  • Sugar 200 g
  • Custard powder (cornflour) 90 g
  • Vanilla pods (beans) 2 pieces

Combine 80% almond coconut cream (160 g per cake) with 20% pastry cream (40 g per cake). Grease the 18 cm Ø tart rings and fill with 200 g frangipane cream. Smooth the top and refrigerate.


  • Sugar 140 g
  • Butter 100 g
  • Pineapple, diced 800 g
  • Fine "fleur de sel" sea salt 2 pinches
  • Vanilla pods (beans) 4 pieces
  • Custard powder (cornflour) 16 g
  • Rum 30 g
  • Malibu® 10 g
  • Pineapple rings 8 pieces
  • Pineapple syrup juice as needed

Make a dry caramel; add the butter, fine "fleur de sel" sea salt, and scraped vanilla pods. Add pineapple dice and stir to make a homogenous mixture. Add the custard powder mixed with a little juice to bind the ingredients. At the end add rum and Malibu®.


  • Coconut purée 100 g
  • Starch 8 g
  • Malibu® 9 g

Bring the coconut purée to the boil. Take a small amount and mix with the starch before returning to the hot liquid and return to the boil. Add the Malibu® and mix well. Fill the 2.5 cm Ø half-sphere Flexipan® moulds with 5 g. Set in the freezer.


  • Water 100 g
  • Sugar 130 g

Bring the water and sugar to the boil in a saucepan. Set aside. The next day, glaze again, place a pineapple slice in the centre and score the top of the cake with lines radiating from the pineapple towards the edge. Bake at 180°C for 1 hour between two baking trays with a sheet of baking parchment, placing 4 quiche moulds 2.5 cm high at each corner of the tray. Remove from the oven, brush the cakes with syrup, return to the oven and leave a further 1 to 2 minutes at 200°C.


  • Desiccated coconut as needed
  • Lime zest as needed

Place a 14 cm Ø entremets circle on top, brush the outer top with syrup and sprinkle with desiccated coconut. Replace the cooked pineapple ring with a salted butter caramel glazed pineapple ring. Grate over lime zest and position the coconut ball in the centre of the pineapple.

Recipe given by

Directeur technique, boulangerie Le Cordon Bleu Paris.


The idea came to me from one of my pastry creations made in preparation for the competition for one of the Meilleurs Ouvrier de France, 2018 which is called "L’ananas croustillant" (Crisp pineapple). This viennoiserie is made from croissant dough, and I wanted to recreate a slice of pineapple in dough.


In this creation, the puff pastry overlays are a reference to the lines in the pineapple’s fibrous flesh.


The flavours are multiple and subtle at the same time. You can find very good crispness and flavours of pineapple, almond and coconut with a light note of rum and lime in the mouth at the end.


The technique for the lining of the mould for the cake can prove to be delicate.


For the success of this recipe, all the steps are important, but especially working with cold puff pastry.

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