Galette with pineapple, coconut and lime jam & Sichuan pepper

Ingredients

Almond cream:

3 egg yolks - 120 g ground almonds - 50 g sugar - 120 g butter - 1 shot of rum

Coconut pastry cream:

2 egg yolks - 30 g sugar - 20 g flour - 150 ml whole milk - 100 ml coconut cream

Assembly:

1 puff pastry sheet, homemade or store-bought - 200 g Pineapple, Coconut & Lime jam - 1 pineapple, sliced - 1 egg yolk - a few crushed Sichuan peppercorns

Instructions

Coconut pastry cream:

Heat the milk and coconut cream together. Whisk the eggs with the sugar until pale. Add the flour. Pour the hot milk over the egg-sugar mixture while whisking continuously. Return to the heat and let thicken, stirring constantly. Cover with cling film in contact with the surface and chill.

Almond cream:

Beat the softened butter with the sugar. Add the eggs and ground almonds. Mix into the pastry cream along with a shot of rum.

Lightly caramelize the pineapple slices in a pan with a little butter and sugar.

Assembly:

Roll out one disc of puff pastry and spread a generous layer of Pineapple, Coconut & Lime jam. Using a piping bag, spread the almond cream in a spiral from the center, stopping 2 cm before the edge. Add pineapple wedges and the crushed pepper. Close with the second disc of puff pastry. Seal the edges, score a pattern on top, and brush with egg yolk. Bake in a preheated oven (180°C / 355°F) for 35-40 minutes.