Had a bride request a pineapple filling in a Parisian Cream.... 
????
Asked a couple of chefs here if they had heard of it....Nope!
So I searched the net for a recipe and the closest I could find was a Parisian Blonde mixed drink, so I used components of that...AWESOME!!!
1 cup of heavy whipping cream
Whip until soft peak stage and gradually add 2 Tablespoons of sugar. Whip to stiff peaks.
Mix: 1 oz rum
1 oz orange liquer
Slowly add to whipped cream....UMMMMMMMM!
Pineapple cake with a thin layer of lemon fruit tart filling in between and Parisian cream on top of that.
Sounds wonderful and decadent. What would happen if I folded crushed drained pineapple into this filling do you think? I have someone requesting a pineapple filling and all I can feature is that thick, sweet, gooey stuff in the center of Danish pastries. I would like something light and creamy like this but with still a definite taste of pineapple.
Shirley, you could use this also:
pkg of Jello Vanilla Favor Instant Pudding
20oz can of Crushed pineapple in juice undrained
1 Cup thawed Cool Whip topping
Mix dry pudding mix and pineapple in med. bowl. gently stir in whipped topping. Let stand 5 minutes until thickened.
Does have to be refrigerated though.
Shirley, you could use this also:
pkg of Jello Vanilla Favor Instant Pudding
20oz can of Crushed pineapple in juice undrained
1 Cup thawed Cool Whip topping
Mix dry pudding mix and pineapple in med. bowl. gently stir in whipped topping. Let stand 5 minutes until thickened.
Does have to be refrigerated though.
I completely agree the pineapple to the whip cream would be too wet!
I have a recipe for a quick and easy Pineapple cake and it's the above recipe plus cookie graham crust. It's nice and fresh, you just add cherries on top for color. The filling is dense enough that is would hold between cakes.
I think adding the rhum and grand-marnier (orange liquor) would really make it decadent.
I've not made that for years. It such an easy and fresh summer desert. Thanks for the reminder! 
Good luck.
Shirley, you could use this also:
pkg of Jello Vanilla Favor Instant Pudding
20oz can of Crushed pineapple in juice undrained
1 Cup thawed Cool Whip topping
Mix dry pudding mix and pineapple in med. bowl. gently stir in whipped topping. Let stand 5 minutes until thickened.
Does have to be refrigerated though.
That is very much like the Bavarian cream recipe I make with Pastry Pride. I had thought about doing it with crushed pineapple. But this recipe with the rum and orange liquere sounds extra good to me.
Shirley I made a dessert this weekend that may work for what you are wanting. It was a almond crust and the topping had cream cheese, whip cream and pineapple in it. it was nice and fluffy, but still thick enough to hold up between a cake I think.
For a filling I'd probably leave the marshmallows out. You could always add in more crushed pineapple as well. I squeezed as much of the juice out of mine as I could to keep it from being to wet. You could also use pineapple flavoring in place of the vanilla to add more pineapple flavor too.
Here is the recipe for the dessert... Creamy Tropical Dessert
Almond Pastry (See Below)
1 package (8 ounces) cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla
1 can (20 ounces) crushed pineapple, drained and 1 cup juice reserved
1 1/2 cups whipping (heavy) cream
2 cups miniature marshmallows
1 tablespoon cornstarch
1 cup kiwifruit slices or strawberries, quartered
1. Prepare Almond Pastry.
2. Mix cream cheese, 2/3 cup sugar and the vanilla in large bowl. Reserve 1/2 cup pineapple. Stir remaining pineapple into cream cheese mixture. Beat whipping cream in chilled medium bowl with electric mixer or high spreed until stiff. Fold whipped cream and marshmallows into cream cheese mixture. Spread over crust. Cover and refrigerate at least 8 hours, but no longer than 48 hours.
3. Gradually stir reserved 1 cup pineapple juice into cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool. Fold in reserved pineapple and the kiwifruit. Cut dessert into about 2 1/2-inch squares. Serve with fruit mixture. Immediately refrigerate any remaining dessert after serving.
Almond Pastry
1 1/2 cups Gold Medal® all-purpose flour
1 cup butter or margarine, softened
1/2 cup powdered sugar
1/2 cup almonds, finely chopped
1. Heat oven to 400°F. Beat flour, butter and powdered sugar in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on high speed about 2 minutes or until creamy. Stir in almonds. Spread in ungreased retangular pan, 13x9x2 inches. Bake 12 to 15 minutes or until edges are golden brown; cool.
I also found this frosting recipe on ladycakes.com
it is called Hawaiian Wedding Frosting, but I think it would make a lovely filling too.
Let me know if you can't find it & I will post it here.
You can also add rum to this & I would also say it could stand up to crushed pineapple.
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