Av Valrhona

    1. Bring the smaller quantity of cream to a boil, and infuse with the vanilla and pepper for 20 minutes.
      Strain and correct the weight if necessary.
      At 60°C (140°F), slowly pour the cream onto the melted chocolate, mixing until glossy and elastic in the center, signifying that the emulsion process is underway.
      Continue gradually adding the liquid.
      Blend to perfect the emulsion.
      Add the second quantity of chilled cream and blend again.
      Leave to set in the refrigerator, overnight if possible.
      Whip before using.
    2. Cut the pineapple into 1cm cubes.
      Melt the butter in a pan, then add the honey, the split and scored vanilla pods, the star anise and the pink peppercorns.
      Add the pineapple cubes and cook for 2 minutes. Deglaze with the fruit pulps, ginger juice and zests.
      Cook again for 2 minutes, remove the pineapple cubes and store in the fridge.
      Add the Absolu Cristal glaze to the pulps and reduce for 2 minutes.
      Sieve through a chinois and store in the fridge until you are ready to assemble.
    3. Start a first mixture with the butter paste, fine salt, powdered sugar, powdered almond, the eggs and the small quantity of flour. Do not beat !
      As soon as the mixture is even, add the remaining flour quickly.
      Place in the refrigerator and make the dough the following day.
      Bake in a 160°C oven.
    4. Melt the ingredients together and temper to 30-32°C (86-90°F).
      Strain before using.

    Make the whipped ganache, the tropical chutney and pineapple sauce, and the essentials sweet almond shortcrust. Roll out the pasty to a thickness of around 3 mm and then cut into 2 x 18 cm strips. Set aside in the freezer. Place the strips of pastry in 5.5 cm diameter rings.
    Gather up the leftover pastry and make a roll 5 mm in diameter. Chill and then cut into 1 cm thick discs. Bake the rings and discs of sweet almond shortcrust on a micro-perforated mat.
    Use a spray gun to spray the rings and discs with the spray mix to stop them softening.
    Mix the pineapple cubes with a little of the sauce. Whip the ganache.
    Place a ring of essentials sweet almond shortcrust in the center of the plate. Use a 16 mm plain nozzle to fill the interior with whipped ganache. Garnish with 40 g pineapple cubes and three essentials sweet almond shortcrust discs. Top the pineapple with a 30 g droplet of whipped ganache. Break up some shards of white chocolate and add three to the dessert (see photo).
    Decorate with discs of essentials sweet almond shortcrust, a few pink peppercorns and some lime zest. Draw lines of sauce around the dessert



    • 250 g Cream 35% fat
    • 25 g  Inverted sugar
    • 25 g Glucose
    • 0,5 pod Tahiti vanilla pod
    • 1 g Timut pepper
    • 300 g Couverture WAINA 35%
    • 600 g Cream 35% fat


    • 700 g Victoria pineapple
    • 70 g Butter
    • 70 g Wild flower honey
    • 3,5 pod Tahiti vanilla pod
    • 3,5 g Star anise
    • 1,8 g Pink peppercorns
    • 131 g Coconut pulp
    • 131 g Mango purée
    • 158 g Passion fruit purée
    • 7 g  Fresh ginger juice
    • 7 g  Lime zest
    • 210 g Absolu Cristal