Buttery cakes pineapple caramel rum (Print Version)
# Ingredients:
→ For the buttery biscuit base
01 -
220g of all-purpose flour
02 -
1 packet of baking powder
03 -
170g of softened butter
04 -
110g of granulated sugar
05 -
1 teaspoon of powdered vanilla
06 -
3 egg yolks
07 -
A tablespoon of rum
08 -
1 teaspoon of flaky sea salt
→ For the creamy vanilla filling
09 -
200ml of whole milk
10 -
2 egg yolks
11 -
30g of sugar
12 -
10g of unsalted butter
13 -
20g of cornstarch
14 -
1 teaspoon of powdered vanilla
→ For the caramelized pineapple
15 -
250g of fresh pineapple chunks
16 -
1 tablespoon of white sugar
17 -
10g of melted butter
→ For the caramel sauce
18 -
100g of sugar
19 -
1 tablespoon of water
20 -
80g of heavy cream
21 -
A pinch of sea salt
22 -
5g of butter
23 -
A splash of rum (1 tablespoon)
# Instructions:
01 -
Blend the butter and sugar until grainy. Throw in the rest of the ingredients, shape the dough into a ball, wrap it up, and chill it for 20 minutes.
02 -
Get the milk boiling. Mix the yolks, sugar, cornstarch, and vanilla in a separate bowl. Slowly pour the hot milk over the mixture while stirring. Heat back on the stove till it thickens. After cooling for about 10 minutes, stir in the butter.
03 -
Put the dough into six 7.5cm wide pastry rings. Bake in the oven at 180°C for 20 minutes.
04 -
In a pan, cook the pineapple chunks with sugar and butter until golden brown. For the caramel, heat sugar with water until it turns amber. Mix in cream, butter, a pinch of salt, and rum.
05 -
Hollow out the middle of each baked biscuit. Fill them with vanilla cream, the caramelized pineapple, and a drizzle of caramel sauce. Sprinkle over some crumbs for a nice finish.
# Notes:
01 -
It’s great served either chilled or warm
02 -
You can prep the cream a day in advance