First, grate the 180 grams butter and put back into the freezer.

Put flour and salt into a large bowl and stir to combine.

Rub in the 75 grams of cubed butter.

Gradually add water and stir with hands until dough forms.

Knead a few times on a floured countertop to bring the dough together.

Roll out dough to a 10 inch x 15 inch rectangle on a well-floured counter top.

Sprinkle frozen, grated butter over ⅔ of the rectangle. Fold bottom third up and then top third down.

Seal edges and roll out to a 10 inch x 15 inch rectangle again. Fold in thirds, like a letter. Wrap in cling film and freeze for 10 minutes.

Remove dough from freezer and roll out again to 10 inch x 15 inch rectangle. Fold in thirds again, seal edges, wrap and refrigerate until ready to use.

When ready to use, generously sprinkle counter with powdered sugar. Roll out pastry, sprinkle the top generously with powdered sugar and cut pieces in desired size. I prefer 3 inches x 2.5 inches. I got 9 three-tier mille feuille out of this batch.

Place the pieces on a baking sheet that is lined with silpat or parchment paper. Refrigerate until ready to bake.

Dock dough with a fork several times to keep from puffing too much. Sprinkle again with powdered sugar. Place another silpat or piece of parchment paper on top. Add two baking sheets on top to weight down the pastry. You can also add another heavy item that is oven proof like a cast iron pan. Refrigerate until ready to bake.

Preheat oven to 425℉ about 20 minutes prior to baking. Bake for 15 to 20 minutes, remove top baking sheet and parchment. Bake another 5 to 10 minutes or until done.

Remove from baking sheet and allow to cool.

Add all ingredients to a heavy bottomed saucepan and whisk together.

Cook over medium-low heat until thickened, stirring constantly.

Strain through a mesh strainer into a bowl.

Place cling film directly on the surface of the curd and refrigerate until ready to use.

Whip the heavy cream in the bowl of a stand mixer for 30 seconds.

Slowly add the powdered sugar and continue to whip just until medium peaks. Do not overwhip!

Fold about 1 cup of the whipped cream and 1 cup of the curd together. Add more of either component to get your desired flavor.

Put mixture in a piping bag with the tip of your choice.

Put the sugar and water in a heavy bottomed saucepan and heat to 240℉/115℃.

When the sugar syrup is at about 200℉/93℃, begin whisking the egg whites and cream of tartar in the bowl of a stand mixer or a large bowl with a hand mixer. Make sure that the bowl and beaters are impeccably clean by wiping with some lemon juice.

Whip the egg whites to soft peaks.

Carefully drizzle the sugar syrup into the mixer bowl with the mixer running. Try to aim just on the outside of where the whisk is so that the syrup does not splatter out of the bowl.

Turn the mixer to high and mix until stiff peaks or desired stiffness.

Lay one piece of pastry down, pipe dollops of whipped pineapple curd, top with some of the pineapple tidbits down the center.

Serve immediately.