Chou Tropical

During last weekend’s French Gastronomy Day (Fête de la Gastronomie, September 22) at Dekalb Market in Brooklyn, Pistache participated in the French/No French Dinner held by Omnivore.
That Saturday, Pistache gave the finishing touch of dessert to the delicate, delicious dishes prepared by talented chefs Alexandre Couillon and Dominique Crenn.
We came up with a “chou tropical” for dessert: a chou stuffed with a pineapple/banana pastry cream, and a vanilla/lemon confit chantilly on top.
On the plate, a little compotée of pineapple roasted in punch coco (the beloved French-Caribbean apéritif of Martinique and Guadeloupe islands) completed our sweet tour to the Tropics.