Cut the pineapple in half, using a Parisian apple spoon, hollow out the parts. Cook the spelled after boiling the water (40 minutes), as soon as it is cooked, cool it in cold water. Peel the shallots and slice them lengthwise. Sweat the shallots until translucent colour and deglaze the juices with the Italian white wine. Incorporate the crème fraiche inside and allow to reduce for 5 minutes, then incorporate the Parmigiano Reggiano of ripening using a fine stroke. Roast the pineapple halves and the balls in the oven in 180°C for 15 minutes. Garnish the pineapples with the preparation, then arrange the pineapple balls and the crayfish as you wish. For gluttony, rap Parmigiano Reggiano on top and bake 5 minutes at 200°C to brown everything. To finish, make the water and flour mixture, mold in the silicone sheet and cook 3 minutes at 180°C.