Pineapple Cakes

Ingredients

• 250 g Pineapple
• 60 g Unsalted Butter
• 30 g Granulated Sugar
• 25 g Maltose
• 1 tsp Lemon Juice
• 100 g All Purpose Flour
• 15 g Milk Powder
• 25 g Powdered Sugar
• 1 pcs Egg Yolk
• 0.375 tsp Kosher Salt

Method

1. Cook {pineapple} in a small saucepan over medium heat with {granulated_sugar} and a pinch of {kosher_salt}, stirring often for a jammy reduction. Add {maltose} and {lemon_juice}, then reduce until thick, glossy, and able to hold a line when scraped across the pan so the cakes do not leak.
2. Cream {unsalted_butter} and {powdered_sugar} in a bowl until smooth and pale. Mix in {egg_yolk}, then fold in {all_purpose_flour}, {milk_powder}, and a pinch of {kosher_salt} until a soft dough forms without overworking, which keeps the shell tender and short.
3. Cool the filling until no longer warm, then chill the dough and filling briefly so they are firm enough to shape cleanly and bake into neat cakes.
4. Portion the dough, flatten each piece, enclose the chilled filling, and press into small cake molds or shape into compact rectangles. Seal well so the {pineapple} stays centered and the pastry bakes evenly.
5. Bake on a parchment-lined tray in a moderate oven until the bottoms are lightly golden and the tops are set. Turn them out, flip, and bake again until evenly blond and fragrant.
6. Cool the cakes briefly on a rack until the pastry is tender but set, then serve while the filling is lush and the shell still smells of {unsalted_butter}.