Millefoglie with pineapple and cherry sauce

Ingredients:

For puff pastry:

• 1 package (500 g) of unleavened puff pastry, defrosted
• 1 bag (350 g) frozen cherries, defrosted
• 1 tbsp. pineapple juice
• 1 can cocktail cherry, set aside 1/4 cup of syrup for the sauce, set aside 6 cherries for decoration
• 1 small fresh pineapple (about 450g), peeled, cored and cut into 6 slices
• 1/2 cup powdered sugar

For the Chantilly cream and custard:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/4 tsp vanilla extract
• 2 cups of milk
• 1 vanilla pod, cut in half lengthwise and scrape out the seeds
• 4 egg yolks
• 1/4 cup granulated sugar
• 3 tbsp. premium flour

Preparation:

1. Prepare the custard: Heat the milk in a saucepan over low heat, add the vanilla bean and seeds, and simmer for a few minutes. Meanwhile, whisk the egg yolks and sugar in a bowl, add the flour, and mix well. Remove the vanilla bean from the saucepan and pour the milk into the egg mixture, whisking well. Pour the mixture back into the saucepan and simmer over medium heat, stirring constantly, until the custard thickens, about 8 minutes. Transfer the custard to a bowl, cover with plastic wrap, and refrigerate for 3 hours. Then transfer the custard to a pastry bag fitted with a wide round tip.
2. Prepare puff pastry: Preheat oven to 200°C (400°F). On a lightly floured surface, roll out the dough in one direction, then cut out 18 8cm (3.25") circles using a round cutter or glass. Place the circles on a parchment-lined baking sheet, prick with a fork, and bake until golden brown, 10 to 15 minutes. Remove from the oven and let cool, leaving the oven on.
3. Prepare cherry sauce: Combine the cherries, pineapple juice, and cherry syrup in a small saucepan. Bring to a boil and simmer over medium heat until the cherries are soft, about 5 minutes. Pour the mixture into a blender or food processor and puree until smooth. Strain the puree and let cool.
4. Prepare pineapples: Sprinkle the pineapple slices with powdered sugar and place on a baking sheet. Bake until softened, about 30 minutes. Let cool.
5. Prepare Chantilly cream: Beat the cream, powdered sugar, and vanilla extract in a bowl with a mixer until fluffy and thick. Cool.
6. Make millefeuille: Place layers of puff pastry on six serving plates, then pipe custard, top with a slice of pineapple, then puff pastry, Chantilly cream, another layer of pastry, and finally drizzle with cherry sauce and garnish with a maraschino cherry.