ELABORATION

- Cut out a puff pastry band and two long strips to mount them on the long sides of the band.

- Arrange a generous layer of pastry cream in the center between the two long strips.

- Drain the pineapple in syrup and partially dry them. Arrange the pineapple pieces in a decorative and harmonious way on the pastry cream.

- Paint the puff pastry with beaten egg.

- Bake at 180ºC for approximately 25 minutes.

- Take out and let cool to room temperature.

- Polish with apple jelly.

MOUNTING

- Cut a piece of the band corresponding to a portion.

- Decorate the plate with peach coulis and cocoa sauce and place the pineapple band portion.

- Garnish with a tile and a ball of red fruit sorbet.