Ma Ma Ma !!!

Mix the egg yolks with the sugar without whitening. Bring the cream and milk to a boil and pour onto the egg yolks. Cook until the mixture coats the back of a spoon at 84-85°C (183-185°F). Strain and use immediately.

Take the hot and strained custard and emulsify using a rubber spatula with the melted chocolate until smooth, glossy and elastic. Blend to perfect the emulsion, taking care not to incorporate any air and working at a temperature over 35°C (95°F). This technique will ensure the crémeux is always smooth, even after thawing.

Peel the pineapple and dice into 1.5 cm cubes. Place the peel in a juicer to extract around 120 g. Place the pineapple cubes in a pan with the sugar and vanilla, and sweat for a few minutes. Add the lime zests and then remove the pineapple. Take the cooking liquor, add the pineapple juice, lime juice and glaze. Reduce until the liquid has a coating consistency. Set aside in the refrigerator.

Sift together the dry ingredients. Add the chilled butter, cut into cubes, and blend in a freestanding mixer with a paddle attachment. Stop mixing as soon as the dough comes together. Make small balls of dough and store in the refrigerator or freezer. Bake at 150-160°C (300-320°F) with the damper open until golden in color.

Heat half the butter in a large pan and add the corn. Put the lid on the pan and wait for the corn to finish popping. Pour onto a baking sheet. Cook the sugar with the water to 115°C (239°F). Tip the corn into the syrup. Coat and caramelize, then add the remaining butter and tip onto a silicone mat.