4 packages of square, chocolate-covered wafers
1/2 cup fresh pineapple chunks
200g confectioner's sugar
1 1/2 cups (chilled) water
100g melted milk chocolate
15 champagne-type biscuits
Cream
1 cup heavy cream
Bourbon vanilla extract drops
2 large egg yolks
3 tablespoons all-purpose flour
6 tablespoons confectioner's sugar
400g whipped cream
4 packages of square, chocolate-covered wafers
1/2 cup fresh pineapple chunks
200g confectioner's sugar
1 1/2 cups (chilled) water
100g melted milk chocolate
15 champagne-type biscuits
Cream
1 cup heavy cream
Bourbon vanilla extract drops
2 large egg yolks
3 tablespoons all-purpose flour
6 tablespoons confectioner's sugar
400g whipped cream
Cream: Warm the milk with vanilla
Separately, whisk together egg yolks, flour, and confectioner's sugar
Add milk and cook for 5 minutes
Let cool and add whipped cream
Chop pineapple and boil in water with confectioner's sugar for 10 minutes
Let fruit cool in the syrup, then mix into cream
Reserve the syrup
Assembly: Make a 10x10cm square with wafers
Place champagne biscuits soaked in pineapple syrup in the center
Cover with a layer of cream
Secure wafers for the second tier with a little cream
Fill the center with champagne biscuit
Repeat layers until the pyramid is complete
Decorate with melted milk chocolate and serve.
