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Original recipe by Jean-Michel Perruchon - Puff pastry pie with pineapple and rum

Original recipe by Jean-Michel Perruchon.

Recipe for 3 pastries measuring 16 x 16 cm.

1 Reverse puff pastry

Dried butter - 600 g
Flour (type 55) - 260 g

Knead the dried butter and flour together. Roll out and chill in the fridge for 1 hour at 5 °C.

2 Make a detrempe

Flour (type 55) - 500 g
Water - 250 g
Salt - 22 g
Dried butter - 150 g

Place the detrempe on top of the butter and flour.
- Give a single turn (fold into thirds) and leave to rest for one hour in the fridge.
- Give a double turn (portfolio fold) and leave to rest for one hour in the fridge.
- Give a single turn (fold into thirds) and leave to rest for one hour in the fridge.
Store the dough at 4 °C wrapped in cling film in the fridge. Before using, give a double turn and leave to rest for 15 minutes before cutting.

3 Pineapple in lime and vanilla salad

Fresh diced pineapple - 300 g
Semi-refined sugar - 25 g
1 grated lime
1 vanilla pod, split and scraped
Saint James 54º rum - 20 g

Mix all the ingredients together and chill in the fridge for at least 2 hours before use.

4 Coconut and rum cream

Softened butter - 100 g
Icing sugar - 125 g
Desiccated coconut - 100 g
Custard powder - 15 g
Egg - 75 g
Saint James 54º rum - 20 g
Custard cream

Mix in the following order: softened butter, icing sugar, desiccated coconut, custard powder, eggs, Saint James rum and custard cream. Set aside.

5 Assembly and finishing

For each pastry, cut two puff pastry bases into 16 x 16 cm squares. First fill the base with about 100 g of coconut cream, then add 100 g of pineapple salad.
Brown the edges and cover with the second puff pastry base. Brown the whole pastry twice and score the top with a knife. Bake in a fan oven at 180 °C for 30–40 minutes. Once out of the oven, glaze with syrup to give them a shine.