This past Monday. Yesterday, in fact. I made a choice. One of the most critical choices I’ve ever been confronted to. The kind of choices that leaves you in an uncanny state of uncertainty; but definitely one that makes you happy, one that you can’t help but think about – days and nights and every second in between -, one that comes with a CAP (Certificat d’Aptitude Professionelle) pâtissier, chocolatier et glacier.

Yes, my dearest friends, you read it well. From next September, I’ll officially start studying pâtisserie and might even pass the final exam (cross your fingers and you friends’ as well, for me).


Little happy dance and song. Champagne, ahem, not quite yet. I need to find a place (either a pâtisserie or restaurant) to be an apprentie at. And trust me, this doesn’t seem to be easy a task.
Since I’m wanting to stay on the Côte, I’m scouting places like renowned hotels and restaurants, and great pâtisseries. So if you happen to know anyone around, let me know and I’ll make sure to send you a box of macarons!

And this is the appropriate moment to thank you who support me, give me fantastic-est advices and help me to find my way. You know who you are and I’m immensely grateful to count you as friends.

Bring. It. On.


The tart. What can I say? An insanely delicious passion fruit ganache encased in a crisp pâte sucrée shell and topped with syrupy pineapple dices.

One of the best desserts I’ve ever made. The flavours interact. The textures oppose. My mouth loves it. Yours will too.


Tarte chocolat au lait et fruit de la passion, ananas rôti
Inspired by Pierre Hermé.

A quick look at the long list of ingredients and steps might – but shouldn’t – lead you to think that this is a long and complicated recipe. It isn’t. Don’t get me wrong, it is quite time-consuming, but if you plan things well ahead, then all is a left is the final and rewarding assembly job.

This tart is inspired by Pierre Hermé’s collection Mogador. Inspired. I’m eternally grateful for his pâte sucrée and for the impossibly luscious roast pineapple – I could and do eat this with my fingers as soon as the syrup isn’t hot enough to burn me to the bone.
The ganache is slightly different. Pierre relies on passion fruit, while I use both passion fruit and cream. Better stability, no splitting. Pretty decent, really.

As you might notice from the picture, my ganache is on the soft side. I like it better that way since I love that melt in your mouth feeling.
It will, however, get firmer if you leave it in the fridge for too long.

Tarte chocolat au lait et fruit de la passion, ananas rôti

makes eight 8cm tarts

for the crust
8 baked-blind pâte sucrée tart shells

for the roast pineapple
125g caster sugar
one vanilla pod
220ml water
half a banana, mashed
one fat pineapple (approx. 1000g)

Put the sugar into a pan set over medium heat and make a dark amber-brown caramel.
Slice the vanilla pod in the length and dump into the caramel. Briefly mix and tip the water in. The caramel will seize, do not worry. Just keep heating and slowly bring to the boil. Off the heat, mix in the mashed banana and pour into a container. Keep covered, in the fridge, overnight.

Pre-heat the oven to 230°C. Using a sharp knife, peel, quarter in the length and core the pineapple. Place into a 20cm cake tin and cover with the syrup. Bake for an hour, turning and basting regularly with the syrup. Allow to cool at room temperature and keep covered in the fridge.

for the ganache
120g strained passion fruit pulp (from 10 passion fruits)
400g milk chocolate, melted
80g butter, at room temperature
300g double cream, at room temperature

Bring the passion fruit pulp to the boil and pour over the melted chocolate. When the mixture reaches 40°C, mix in the butter until smooth. It might separated, but will come back together as you add the cream.

la finition
Using a laddle – or even better, an entonnoir à piston [piston funnel] – divide the ganache (preferably at 35°C) between the tart shells. Allow to set in the fridge for a couple of hours and when ready to serve, top with diced roasted pineapple.

pour huit tartelettes de 8cm

pour les fonds de pâte sucrée
8 fonds de pâte sucrée cuits à blanc

pour l’ananas rôti
125g sucre blanc
une gousse de vanille
220ml eau
une demi banane, écrasée
un bel ananas (approx. 1000g)

Mettre le sucre dans une casserole placée sur feu moyen et laisser cuire jusqu’à obtention d’un caramel de couleur ambre.
Fendre la gousse de vanille en deux et la jeter dans le caramel. Mélanger rapidement puis ajouter l’eau en une fois. Le caramel va durcir. Simplement poursuivre la cuisson jusqu’à ébullition. Hors du feu, ajouter la banane écrasée et transférer le sirop vers un tuperware. Réfrigérer toute la nuit.

Le lendemain, préchauffer le four à 230°C.
En utilisant un couteau aiguisé, peler, couper en quatre et enlever le cœur de l’ananas. Le placer dans un plat à bords hauts de 20cm de diamètre et recouvrir avec le sirop préparé la veille.
Cuire au four pendant une heure, en le retournant et l’arrosant régulièrement.
Laisser revenir à température ambiante puis réfrigérer jusqu’à usage.

pour la ganache
120g pulpe de fruits de la passion passée au tamis (env. 10 fruits de la passion)
400g chocolat au lait, fondu
80g beurre doux, à temperature ambiante
300g crème entière, à temperature ambiante

Porter la pulpe de fruits de la passion à ébullition, puis verser sur le chocolat fondu en mélangeant. Quand la ganache atteint 40°C, incorporer le beurre avec une spatule de façon à obtenir une préparation homogène. La ganache peut se séparer, mais elle redeviendra homogène avec l’ajout final de crème.

la finition
En utilisant une louche – ou encore mieux, un entonnoir à piston – répartir la ganache (de préférence à 35°C) dans les fonds de tarte.
Mettre au frigidaire pendant 2 à trois heures; au moment de servir, décorer avec l’ananas préalablement coupé en dés.