Serves: 10 people

Preparation: 3 hours
Baking: 15 minutes
Freezing: 3 hours


10 ringsØ 7.5cm and 2cm height
7.5cm Silicone moulds


White Chocolate Whipped Cream (whipped ganache) – to be made the day before


  1. Put the milk in a saucepan, bring to the boil, together with the gelatine and the vanilla seeds.
  2. Pour over the chocolate and blend with a hand blender.
  3. Add the cold cream and stir again.
  4. Place in the fridge.


Gelatine Mass


  1. Mix the powder with the water and leave to set in the fridge for about twenty minutes.


Coconut Streusel


  1. Mix all of the ingredients using a food processor with a mixing blade, then spread over a baking tray lined with grease-proof paper and bake for 15 minutes at 160°C in a preheated oven.


Crunchy dulcey chocolate


  1. Melt the chocolate, then mix it with the éclat d’or feuillantine flakes, the coconut streusel and puff pastry.
  2. Put the mixture at the base of each tart mould and press.


Vanilla Mousse


  1. Put the cream* and split vanilla pods into a saucepan and stir, bring to the boil, then remove from the heat and let it infuse for 20 minutes.
  2. Pour through a chinois strainer, weigh the cream, adjust if needed, then bring back to the boil and pour in the chocolate.
  3. Stir from the centre to achieve a shining ganache.
  4. Whip the cream** until it forms a mousse-like texture, then gently pour in the chocolate with a spatula until it is fully incorporated, once the chocolate has returned to a temperature of 32°C.
  5. Divide into the silicone moulds and place in the freezer for 3 hours.


Caramel Passionfruit Jivara


  1. In a saucepan, make a dry caramel.
  2. Once the colour is light brown, deglaze with the hot passionfruit purée, then add the other purées and vanilla seeds scraped out of the pod.
  3. Pour over the pre-melted chocolate, then incorporate the butter and set aside.


White Mirror Glaze


  1. Pour the water, sugar and glucose in a saucepan, then bring to the boil.
  2. Add condensed milk and the gelatine mass, then stir.
  3. Pour over the chocolate and vanilla beans and blend with a hand blender.
  4. Set aside.


Chocolate Frosting


  1. Melt the chocolate and cocoa butter together, stir, then add the food colouring and stir again.




  1. Melt the chocolate together with the vanilla beans scraped from half of the pod, then add the food colouring and stir.
  2. Pour between two acetate sheets and spread evenly.
  3. When the chocolate is almost solidified but still flexible, break into chips with a spatula.
  4. Set aside.




  1. Take the crispy bases out of the rings, apply frosting to the sides, then place a spiral of passionfruit caramel on each one.
  2. Take the vanilla mousse inserts out of the freezer, remove from the silicone moulds, place on a rack, then glaze them with the white icing.
  3. Put mousse filling on each pastry base.
  4. Whip the ganache frosting, then decorate the pastries with some ganache and a few Opalys chocolate chips.