Exotic Easter pastries

Mix butter, sugar and vanilla sugar until homogeneous (do not whisk until fluffy). Beat the egg with salt and gradually add it. Fold in the flour briefly. Wrap the dough in plastic and chill for at least 2 hours at 2–5°C.

Roll the dough to 1.8 mm thickness, cut 8 cm Ø rounds, and place them loosely – do not press – into tartlet molds (top 8 cm Ø, bottom 5.5 cm Ø).

Blind bake at 180°C for about 20 minutes. Let cool and then brush lightly with cocoa butter.

Mix both ingredients until smooth and chill.

Whip the egg whites with sugar to stiff peaks. Mix icing sugar, ground almonds, and desiccated coconut, then carefully fold into the egg whites.

Spread the mixture evenly (about 615 g per tray) in a 24×44 cm frame lined with silicone paper. Bake at 190°C for about 25 minutes. Let cool and cut 6 cm Ø rounds.

Bring the milk to a boil, add the rice and cook gently while stirring until soft. Stir in salt and butter at the end. Let cool.

Soak the gelatin powder in water. Mix the cooled risotto rice with sugar, milk and egg yolks. Dissolve the soaked gelatin and stir it in. Gently fold in the whipped cream.

Fill the rice cream into Savarin molds (65 mm Ø) and freeze.

Cut the pineapple into 1 cm cubes. Fry in a pan with sugar and a split vanilla pod until the liquid is syrupy. Let cool.

Dip the edges of the tartlets in desiccated coconut. Place the Dacquoise into the tartlet shells with a little pineapple-almond filling. Unmold the frozen rice cream, spray with colored cocoa butter and set on top.

Arrange the caramelized pineapple cubes on the tartlets. Optionally decorate with dried vanilla pod.