Custard cream:
Mix 17.5 g of sugar with the milk, and bring it to a boil. Whisk the remaining 17.5 g of sugar with the eggs, and add flours. Cook this mixture for 3-5 minutes. Add butter and leave it to cool. Incorporate St Remy® brandy into the custard when it is cool at about 40°C.

Almond cream filling:
Cream soft butter and sugar, and add in the eggs slowly. Add flour and ground almonds into the mixture. Fold in the custard cream until it reaches a consistent texture. Put aside for later use.

Pineapple Chip (for garnish):
Bring the sugar and water to a boil. Cool the syrup and add StRémy® brandy.
Soak the sliced pineapples in the syrup. Dry the pineapple slices using a dehydrator, or bake it at 35°C until it turns dry and crispy

Prepare the dough:
Mix all ingredients with a spiral mixer. Mix on low speed for 3 minutes, followed by high speed for 3 minutes.
At the end of mixing, ensure that the dough temperature is around 15°C (+/- 1°C).
Run the dough through a dough sheeter with 1 single fold.
First fermentation: Cover and ferment the dough for 20 minutes at about 5°C.

Shaping the dough:
Laminate the dough with dry butter, with a 2 single folds, to achieve a size of about 55 x 40 cm.
Rest the laminated dough for 90 minutes in the chiller at about 5°C. The final dough sheet should be about 3 mm thick.
Cut the dough in pieces measuring 7 x 16 cm, and line each piece in small round tins to achieve the shape of a cup.
Proof the dough at 28°C at 75% humidity, until it has doubled in size (approx. 105 minutes).
Brush a layer of egg wash on the surface of the danish.
Freeze the danish in the freezer for approximately 30 minutes at -30°C.
Remove danish from freezer, scoop the prepared filling into each danish cup till it is about 80% full.

Baking and serving:
Preheat rack oven/convection oven at 180°C and bake for 15 minutes. Garnish each Danish cup with a slice of pineapple chip on top. Sprinkle some icing sugar on half of the Danish cup.