Pineapple Apple Upside Down Croissant Cake

Pineapple Apple Upside Down Croissant Cake, utilizing the wonderful and flavorful Bauli® cream filled croissants, in combination with caramelized pineapple and apple, and luscious custard leaving us with a lavish, moist, bursting with flavor delectable cake.

Song of the day: Sweet Things in Life - Harlequin.

[This post is sponsored by Bauli Canada, the Master of Authentic Italian Confectionary Art. We’ve been compensated but all opinions are our own.]

Pineapple Apple Upside Down Croissant Cake, is the perfect dessert to finish a wonderful weekend meal. Its flavor profile brings it into a classy and elegant status hosting a wonderful caramel, blended with a velvety custard.  Add in the pineapple and the apple that has released its natural sugars to the mix and the unmistakable flavor of the Bauli® creme filled croissants and we have just a glimpse of Heaven.

When I was thinking of what recipe to make for Bauli® Canada and respecting their wishes to keep the croissant intact, I wanted to get to know the product a bit better and was very surprised at my findings. The Bauli® croissants are made with what they call "mother dough" a combination of water and flour that is added to the nucleus to create a dough with natural yeast and no need for chemical additives, allowing it to rise naturally. Eighteen hours of natural leavening and oven baking produces a croissant that is soft, flavorful, and with an aroma that will awaken any taste bud. The amazing thing about the Bauli® croissant is that it stays fresh and far longer than most bread and cakes. This is all done without any use of preservatives! They come in varies forms whether simple or filled plentiful with vanilla custard, like we used here, or apricot filling, and even chocolate. If you have never tried the product, I highly recommend trying it if you can find it in your area!

Now knowing more about the croissant and appreciating the work and desire involved to keep it natural, I want to do it justice and create something wonderful.  I immediately thought of a cake. What I envisioned was this billowy cake with its cloud like structure forming the cake with artistic intricate patterns. The dilemma was what to put with the croissant to keep it moist and not take away that wonderful flavor and texture of the croissant. Then a light bulb went off and pineapple came in. Pineapple has always been a favorite fruit of mine to eat. I was always struck by the way it grows and its rugged appearance, yet so delicious and juicy interior. I always love the pineapple upside down cakes. I was thinking how the top would glaze beautifully with the baked pineapple in a syrup. The interior was my next thought. What could I do in the middle of the cake that would marry well with all the flavors, and another light bulb goes off. Apple sauteed in butter and brown sugar with cinnamon, the cream that is in the croissant will provide a wonderfully soft blanket for the apple morsels to rest on. Ya, now we're talking my language. I am so excited to put this recipe together and hope that my inner guidance won't let me down.

Into the kitchen we go to create Pineapple Apple Upside Down Croissant Cake!

I love the billowy softness of these Bauli® cream filled croissant. So airy and light, I think it is going to be perfect with the pineapple and apple. I whipped up, or more correctly sauteed, some brown sugar and butter to start things off with a bang. One thing I will have to say here is that make sure your spring fold pan is leak proof. If it isn't, not to worry, you can take a croissant, break it up and press it into the seam of the bottom of the pan. This will ensure that the glaze and also the custard that we will be pouring in will not leak out.

Don't you just love the smell of pineapple, so cheerful and sweet? Nicoletta and I are thinking of something for the middle other than the usual candied cherry. We have some crushed pistachio in the cupboard and mixing it with the sauteed apple has our decision made. This is going to be so good. Just seeing the pineapple in the pan bathing in that caramel juice and with the apple pistachio mix in the center has my imagination thinking of how it is going to look when I turn the cake right side up after baking.

I am cutting the croissant in half and filling the middle with the apple mixture. This will ensure a nice moist component in the middle to blend with the cream. With croissants filled and placed beautifully into the pan all we need to do is put it in the oven, but wait, Nicoletta is researching some recipes and a thought occurred to us. We love the idea of a custard to hold this baby together, and so quickly we mix up an egg and a yolk, whipping cream, and coconut milk, and into the pan all over the croissant and empty void it goes. Now we are finally ready to put it on the middle rack of a nicely pre heated oven.

The smell that is wafting through the house is heavenly. The croissant in combination with the pineapple and apple and the caramel aroma has us anxiously waiting to unveil our creation. The bottom is nice and golden with a beautiful crisp texture. The custard moist and formed holding everything together wonderfully with such love and poise. The juices on the bottom of the pan have caramelized to a nice brown color and I am just about ready to turn this cake right side up. just waiting for it to cool.

Yessssss! this looks gorgeous, love the way the pineapple candied in the heat and juices, and the pattern that has formed, reminds me of Yin and Yang, perfect balance. Those pistachios in the center remind me of the textural experience we are about to have. This cake looks so moist and decadent. The custard is so smooth, creamy, and velvety. The way those Bauli® croissants are nestled so softly and lovingly, guaranteed to have absorbed all those delicious flavors has my mouth watering.

Cutting into this Pineapple Apple Upside Down Croissant Cake, we see the firm yet creamy and delicate nature of the textures. The pineapple is still moist and juices thickened, with morsels of the apple falling from the aromatic folds of the croissant. I can't wait, I am going in. OMG, this is so so good. My tastebuds are singing a glorified Alleluia! The pineapple beautifully candied but not to the point of chewiness. It is nicely soft and so flavorful and sweet. The custard with its velvety smoothness encompassed the croissant and gives us a luscious texture to ponder. The croissant has absorbed the juices of the pineapple and apple and marries well with all the components of this recipe and it's nice to wake up to that slight crunch of the pistachio. I am in heaven. Buttery apple with hints of cinnamon sitting on those pockets of richness from the croissant filling. Cinnamon, vanilla and cream, light billowy flavor infused croissant, who can ask for anything more. Anything else would be chaos!

We had it two ways: with fresh whipped cream and later with a scoop of gelato. All we could hear was the clanging of the spoons and mmmms of delight from our family.

So you are planning an elegant weekend meal and are wondering what to make to finish the meal on a stupendous note. Think about this Pineapple Apple Upside Down Croissant Cake, I think it will be a hit!

Enjoy!

Song of the day: Sweet Things in Life - Harlequin.

Pineapple Apple Upside down Croissant Cake

Print Recipe

Pin Recipe

• Total Time: 50 minutes

Ingredients

Scale 1x2x3x

• 6 Bauli cream filled croissants
• 4 sliced pineapple rings (we used fresh pineapple)

Apple filling:

• 1 large red delicious apple
• 50 g brown sugar
• 25 g organic butter
• 1 tsp cinnamon
• 1 Tbsp crushed pistachios
• 1 Tbsp pineapple juice

Egg custard:

• 1 whole free range organic egg + 1 egg yolk
• ½ cup coconut milk
• ½ cup whipping cream

Caramel:

• 50 g butter
• 25 g brown sugar

Garnishing:

• 4 tsp crushed pistachios
• whipped cream (or coconut cream, or ice cream) optional

Cook Mode Prevent your screen from going dark

Instructions

Croissants:

1. Cut the croissants in half.

Apple filling:

1. Peel, core, and cut apple into small diced pieces.
2. In a medium saute pan melt butter and add brown sugar.
3. Toss in diced apple and stir well coating apples with the caramel.
4. Saute for 2 minutes and take off heat, sprinkle in crushed pistachios, then set aside.

Egg Custard:

1. In a bowl whisk egg, egg yolk, whipping cream, coconut milk until well incorporated. Set aside

Caramel:

1. In a small saute pan melt butter and brown sugar.
2. Keep stirring until mixture thickens a bit.
3. Take off heat.

Composition of cake:

1. Take caramel and pour into bottom of springfold pan, making sure springfold is closed tight.
2. Lay rings of pineapple onto bottom of pan.
3. Place a teaspoon of the apple mixture into each center of the pineapple.
4. Take cut croissant and place in pan topside down. Fill with apple mixture, spreading apples so they are well distributed. Close the croissant.
5. Repeat this process until all the croissants are filled and in the spring fold pan.
6. Press down on the croissants a bit, then pour the egg custard mixture making sure to coat the croissant well and let run down the sides filling some of the voids.
7. Place spring fold on a baking sheet and place on the middle rack of a 350° F (180° C) pre heated oven.
8. Bake in the oven for about 35 minutes, or until custard is set. (Check the top, if it seems it's browning too much, cover with tin foil).
9. Take out of oven and let cool.
10. Take ring off of spring fold then place cake stand on top of cake.
11. Turn over and take bottom of spring fold off top of cake.
12. Sprinkle a teaspoon of crushed pistachios in the center of each pineapple.
13. Whip up some whip cream (or coconut cream).
14. Cut cake and serve with a dollop of whipped cream, or coconut cream, or a scoop of ice cream.
15. Enjoy!

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Nutrition

• Serving Size: serves 6-8

Recipe Card powered by

Ricetta in Italiano:

Torta di Croissants Rovesciata all'Ananas e Mela

Print Recipe

Pin Recipe

• Total Time: 50 minutes

Ingredients

Scale 1x2x3x

• 6 croissants Bauli alla crema
• 4 fette di ananas (fresche o sciroppate)

Ripieno alla mela:

• 1 mela rossa deliziosa
• 50 g zucchero di canna
• 25 g burro biologico
• 1 cucchiaino di cannella
• 1 cucchiaio di pistacchi tritati
• 1 cucchiaio succo di ananas

Crema di uova e panna:

• 1 uovo + 1 tuorlo
• ½ tazza latte di cocco
• ½ tazza panna da montare

Caramello:

• 50 g burro:
• 25 g zucchero di canna

Decorazione:

• 4 cucchiaini di pistacchi tritati
• panna da montare (o crema di cocco o gelato) opzionale

Cook Mode Prevent your screen from going dark

Instructions

1. Tagliare i croissants a metà.

Per il ripieno di mele:

1. Sbucciate e tagliate la mela a dadini.
2. In una padella fate sciogliere il burro e aggiungete lo zucchero di canna.
3. Aggiungete le mele a dadini e mescolate bene con il caramello.
4. Fate cuocere per 2 minuti, poi togliete dal fuoco, aggiungete i pistacchi tritati e mettete da parte.

Per la crema di uova e panna:

1. In una ciotola media aggiungete l'uovo, il tuorlo, la panna, il latte di cocco e sbattete con una frusta fino a che siano ben incorporati.

Per il caramello:

1. In una piccola padella a fuoco basso fate fondere burro e zucchero di canna.
2. Mescolate con un mestolo di legno fino a quando la miscela si addensa un po', poi togliete dal fuoco.

Per la composizione della torta:

1. Prendete il caramello e versatelo sul fondo della tegliaa cerniera, facendo attenzione che la molla sia ben chiusa.
2. Mettete le fette di ananas sul fondo della teglia.
3. Mettete un cucchiaio di dadini di mele al centro dell'ananas.
4. Prendete i croissant tagliati, riempiteli con le mele, distribuendole bene. Richiudete i croissants.
5. Ripetete questo processo fino a quando tutti i croissant sono riempiti, poi disponeteli a cerchio nella teglia sopra le fette di ananas
6. Premete un po' sui croissant per farli aderire bene, quindi versate la miscela di crema di uova e panna, assicurandovi di coprire bene i croissants e anche i lati riempiendo i vuoti.
7. Posizionate la teglia nel centro del forno preriscaldato a 180 ° C.
8. Cuocete in forno per circa 35 minuti, o fino a che la crema sia solidificata. (Controllate la parte superiore della torta, se vi sembra che si stia scurendo troppo, coprite con carta stagnola fino a fine cottura).
9. Estraete dal forno e lasciate raffreddare.
10. Aprite la cerniera della teglia e liberate la torta. Posizionate un piatto da portata in cima alla torta e rovesciatela.
11. Spolverate un cucchiaino di pistacchi tritati al centro di ogni fetta di ananas.
12. Montate la panna (opzionale).
13. Tagliate la torta e servite con un po 'di panna montata, o crema di cocco, o gelato.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Nutrition

• Serving Size: per 6-8 persone

Recipe Card powered by

[This post is sponsored by Bauli Canada, the Master of Authentic Italian Confectionary Art. We’ve been compensated but all opinions are our own.]

Loreto

When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.