Пирожное "Ванильный март"

Even though I still had some questions after making Jules Guffe's recipe, I decided to give it a second chance and reopen the book by the 19th-century "Apostle of Decorative Cuisine." Today we'll make an unusual pastry (again, a trace of which can't be found online, as the dessert is completely forgotten). --- *Jules Guffe's "Charles X" Cake*:    • Пирожное "Карл X"   *Lecture on pectins*:    • Пектины   *Recipe website*: https://www.niksya.ru/ --- Ingredients for 1 large pie (the number of pie pieces depends on the size you cut them): *Brioche*: 500 g flour 150 g water 10 g fresh yeast 250 g butter 10 g sugar 10 g salt 7 eggs 1 vanilla pod (optional) *Custard*: 100 g flour 2 whole eggs 3 egg yolks 50 g powdered sugar 500 ml milk 30 g butter 1 vanilla pod (optional) *Pineapple Marmalade*: 600 g pineapple pulp zest of 2 lemons (or limes, or oranges), optional 2 sprigs of thyme (optional) 250 g sugar 30 g sugar + 6 g NH pectin *Meringue*: 6 egg whites 250 g icing sugar pinch of salt ---------------------------------------------------------------------------------------- *Timecode*: 00:00 Introduction, history, questions 06:28 Pineapples (filling) 08:44 Custard 09:32 Brioche dough 11:21 Forming the pie 12:40 Making the pie into cakes 14:04 Result 14:47 Tasting and finale