I chose to create my dessert around the flavours of my childhood, such as Riz au Lait (the one that my mother made for me), Sablé Breton, and pineapple.


Sablé breton and cocoa gaufrette mixed together in a crumbly biscuit
riz au lait mousse with vanilla from Tahiti
poached pineapple in exotic fruits and Vanilla from tahiti
exotic fruits coulis and vanilla from tahiti


I looked towards my childhood to create this pâtisserie, which has very little added sugar, and is made low fat with seasonal and healthy fruits
The pairing of creamy Riz au lait and crunchy sablé breton, associated with the chocolate strength, bring back memories from when I was younger. The vanilla flavoured poached pineapple brings fruity and  tangy notes to the dessert.
The shape reminds of a leaf that has fallen on the ground, same as the ones that I used to step onto when I went for walks in the forest in autumn.

Riz au Lait

ingredients preparation
  • 163g
    Round rice from Camargue
  • 82g
  • 224g
    35% cream
  • 528g
    Whole milk
  • 2g
    guerande salt
  • 203g
    35% cream

Boil rice in water.
Cook again in milk, cream, salt and sugar
Leave aside to cool down.
Add slightly whipped cream.


Poached Pineapple

ingredients preparation
  • 540g
    Victoria pineapple
  • 720g
    passion fruit or exotic puree
  • 1g
    vanilla bean
  • 3g
  • 18g

Cook Pineapple in the exotic purée and Vanilla (Tahiti), until the total mass is 900g, then drain.
Cook the cooking juice from the pineapple with pectin and sugar.
Mix the juice (with pectin) and pineapple.

Cocoa Gaufrette

ingredients preparation
  • 117g
    chickpea juice
  • 117g
    icing sugar
  • 59g
    flour T65
  • 12g
  • 30g
    churned butter 82% fat

Mix the Chickpea juice.
Add the icing sugar, whet flour and cocoa powder. Mix
Add the melted butter, mix and  spread. Bake for 15 minutes 180°C

Sablé Breton

ingredients preparation
  • 62g
  • 124g
  • 175g
    flour T65
  • 5g
    baking powder
  • 1g
    guerande salt
  • 124g
    churned butter 82% fat
  • 9g
    vanilla extract

Mix together the butter and sugar, then the yolks.
add the flour and baking powder.
Spread in a frame and bake for 15 minutes at 180°C.

Crumbly Sablé

ingredients preparation
  • 499g
    Sablé Breton
  • 333g
    cocoa gaufrette
  • 167g
  • 84g

Crumble the sablé and the gaufrette.
Pour the mix Elysée 36% and Cocoa butter on the crumble.
Spread in appropriate shape and place in the fridge

Assembly and finishing

First put the Gaufrette.
Pour riz au lait in and cover with crumbly sablé.
Place on top the 3D design filled with pineapple.


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