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Exotic Drop


 An Original Recipe by Christophe Domange, L'Ecole Valrhona Pastry Chef
Category: Cakes and Tarts


Calculated to make 24 desserts.

Whipped Timut Ganache:
295 g heavy whipping cream
60 g honey
1 g tahitian vanilla bean
1 g timut paper
400 g WAINA 35%
440 g heavy whipping cream 

Tropical Chutney And Pineapple Sauce
700 g victoria pineapple
70 g butter
70 g wildflower honey
3,5 g tahitian vanilla bean
3,5 g star anise
2 g pink peppercorns
130 g coconut pulp
130 g mango pulp
155 g passion fruit pulp
7 g fresh ginger juice
7 g lime zests
210 g absolu cristal neutral glaze

Sweet Almond Shortcrust:
190 g butter
140 g icing sugar
 45 g minced almonds
3 g salt
80 g eggs
95 g all-purpose flour
275 g all-purpose flour




Whipped Timut Ganache:
  • Bring the smaller quantity of cream to a boil, and infuse with the honey, 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 WAINA 35% 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.


Tropical Chutney Pineapple Sauce
  • Cut the pineapple into 1 cm cubes.
  • Melt the butter in a frying pan and add the honey, split and scraped vanilla bean, star anise and pink peppercorns.
  • Add the cubes of pineapple and cook for two minutes.
  • Deglaze with the fruit pulps, ginger juice, and lime zests.
  • Cook for a further two minutes, then remove the pineapple cubes and set aside in the refrigerator.
  • Add the Absolu Cristal glaze to the pulps and reduce for two minutes.
  • Strain, and set aside in the refrigerator until service.
Sweet Almond Shortcrust:
  • Mix the softened butter with the salt, icing sugar, almonds, eggs and the smaller quantity of flour, taking care not to over-process.
  • As soon as the mixture comes together, quickly add the remaining flour.
  • Set aside in the refrigerator or use immediately.


Assembly and Finishing
  • 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.Store in a dry place.
  • Mix the pineapple cubes with a little of the sauce.
  • Whip the ganache.


For the chocolate decoration
  • Roll out some tempered white chocolate between two acetate sheets.
  • Leave to set.
  • 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.