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Pineapple And Vanilla Gateau Pithiviers

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Pineapple And Vanilla Gateau Pithiviers

Pineapples are abundant in Tahiti and more so on Moorea. The soft green plantations can be spotted easily between the dense tropical cover of the jagged sheer mountains that cover both islands. Here I have blended pineapple with Tahitian vanilla in one of my favourite all-time French desserts, Gateau Pithiviers.


  • 2x 400g blocks puff pastry, defrosted
  • 1 egg, beaten to glaze
  • 2 tblsp icing sugar to glaze


  • 100 grams softened butter
  • ½ cup caster sugar
  • seeds from 2 vanilla pods, or use 2 tsp vanilla essence
  • 6 egg yolks
  • 439 gram can crushed pineapple, very well drained
  • 1¼ cups ground almonds
  • 2 tblsp cornflour


  1. On a lightly floured board, roll out one block of pastry on a lightly floured board until 3mm in thickness or just large enough to cut out a 23cm circle. Place on a lightly-greased baking tray.
  2. Prepare the filling. Beat the butter, sugar and vanilla seeds or essence until light and creamy.
  3. Beat in the egg yolks one at a time.
  4. Stir in the drained pineapple, almonds and cornflour.
  5. Spread the filling over the top of the pastry on the baking tray, leaving a 1.5m edge all the way around. Brush the edge with beaten egg.
  6. Roll out the second block of pastry, large enough to cut a 25cm round. Place on top, pressing the edges together firmly.
  7. Brush the top with beaten egg to glaze.
  8. With a sharp paring knife, cut a circular wheel pattern into the pastry and mark any other patterns of your choice around the edge.
  9. Bake at 220ºC for 30 minutes until well risen and golden.
  10. Remove from the oven, sift over the icing sugar and then return to the oven for 2-3 minutes to glaze. Serve warm or cold.

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