Croûte Joinville (Savarin and Pineapple Turban with Chantilly)

Ingredients

• Fresh savarin
• Kirsch syrup
• Pineapple slices
• Kirsch
• Chocolate pastilles
• Crème Chantilly
• Apricot syrup with kirsch

Instructions

1. Lightly soak slices of fresh savarin with kirsch syrup.
2. Macerate slices of pineapple in kirsch.
3. Arrange the savarin slices in a turban, alternating them with the pineapple slices.
4. Place a chocolate pastille on each slice of pineapple.
5. Fill the middle of the turban with vanilla crème Chantilly piled in a pyramid.
6. Surround the croûte with apricot syrup with kirsch.