Cookies pineapple caramel rum (Print Version)
# Ingredients:
→ For the buttery shortbread cookies
01 -
3 egg yolks
02 -
170g of softened butter
03 -
220g of all-purpose flour
04 -
110g granulated sugar
05 -
1 packet of baking powder
06 -
1 tsp of powdered vanilla
07 -
1 tbsp of rum
08 -
1 tsp of flaky sea salt
→ For the vanilla cream filling
09 -
200ml whole milk
10 -
2 egg yolks
11 -
30g granulated sugar
12 -
20g cornstarch
13 -
10g of unsalted butter
14 -
1 tsp of powdered vanilla
→ For the caramelized pineapple
15 -
10g of butter
16 -
1 tbsp of granulated sugar
17 -
250g of fresh pineapple, diced
→ For the caramel sauce
18 -
1 tbsp of rum
19 -
1 pinch of flaky sea salt
20 -
5g of butter
21 -
80g of heavy cream
22 -
100g granulated sugar
23 -
1 tbsp of water
# Instructions:
01 -
Mix the butter and sugar until you get a crumbly texture. Add the rest of the ingredients, shape the dough into a ball, wrap it, and chill for 20 minutes in the fridge.
02 -
Heat the milk until it boils. Whisk together the egg yolks, sugar, vanilla, and cornstarch in a bowl. Gradually pour in the hot milk while stirring. Cook it over heat until it thickens. After it cools for 10 minutes, stir in the butter.
03 -
Fill six 7.5cm molds with the dough. Bake in the oven at 180°C for 20 minutes.
04 -
Sauté the pineapple pieces in a pan with sugar and butter. For the caramel, mix sugar and water in a pot, then stir in the cream, butter, rum, and salt.
05 -
Scoop out the centers of the cooled cookies. Fill them with vanilla cream, the caramelized pineapple, and drizzle with caramel sauce. Use the crumbs for decoration.
# Notes:
01 -
Can be eaten warm or cold
02 -
Vanilla cream can be made a day ahead