Water Droplet

Christophe Devoille, Executive Pastry Chef, Atlantis, The Royal, Dubaï

Discover a vegan blueberry/vanilla version of Christophe Devoille's iconic afternoon tea dessert, voted the best afternoon tea in the world in 2024 (La Liste).

Yield: Approximately 24 pieces
Steps: 7

1 - Vegan Crumble

• 55g Coconut Oil (Sosa)
• 65g Icing sugar
• 62g Rice flour
• 1g Salt
• 15g Cold water

• Mix all ingredients together.
• Pour the mixture into a frame and bake in the oven for approximately 12 minutes at 170°C (338°F).

2 - Crispy Base

• 110g VAO Organic White Chocolate 35% (Weiss)
• 30g Cocoa butter
• 240g Vegan crumble
• 110g Puffed Rice
• 50g Dired cranberries

• Melt the VAO 35% couverture, then add the melted cocoa butter, crumble, puffed rice, and cranberries.
• Form discs and keep refrigerated.

3 - VAO 35% Mousse

• 590g Water
• 40g Sugar
• 15g Xanthane gum (Sosa)
• 140g Cocoa butter
• 600g VAO Organic White Chocolate 35% (Weiss)
• 225g Vegan whipped cream
• 2 Madagascar vanilla beans

• Heat the water to 60°C (140°F).
• Add the sugar and xanthan gum, then bring to a boil.
• Pour over the VAO 35% couverture and cocoa butter to make a ganache.
• At 50°C (122°F), add the whipped cream flavored with the scraped vanilla bean seeds.

4 - Blueberry Marmelade

• 100g Blueberry purée
• 500g Fresh blueberries
• 50g Sugar (1)
• 10g NH Pectin (Sosa)
• 10g Sugar (2)
• 1g Xanthane gum (Sosa)
• 7g Violet food colouring (Panier des chefs suggests Pavoni's vegan Seasons range, available in violet)

• Heat the blueberry puree, fresh blueberries, and sugar (1), then add the mixture of sugar (2), pectin, and xanthan gum.
• Bring to a boil and lightly blend with an immersion blender.
• Pour into Flexipan round moulds. Freeze.

5 - Blue VAO 35% Spray

• 200g VAO Organic White Chocolate 35% (Weiss)
• 200g Cocoa butter
• 2g Blue food colouring (Panier des chefs suggests Pavoni's vegan Seasons range, available in blue)

• Melt the VAO 35% couverture with the cocoa butter at 50°C (122°F).
• Add the blue food colouring.

6 - Blue VAO 35% Coating

• 500g VAO Organic White Chocolate 35% (Weiss)
• 50g Grape seed oil
• 2,5g Blue food colouring (Panier des chefs suggests Pavoni's vegan Seasons range, available in blue)

• Melt the VAO 35% couverture mixed with the oil and food coloring. Keep at 50°C (122°F).
• Crystallize when needed and use at 29°C (84°F).

7 - Assembly & Finishing

• QS Neutral glaze

• Place a little blue coating in a piping bag and fill the tip of the silicone mould to create a nice pointed shape, then create a blue chocolate shell.
• Let crystallize at room temperature.
• Fill moulds halfway with the VAO 35% mousse, place the frozen blueberry marmalade insert, then add more mousse.
• Close the mould with the crispy base. Freeze.
• Unmould the cakes and spray with the blue spray.
• Keep refrigerated to defrost slowly.
• Add a few drops of neutral glaze on top to mimic water droplets.

Delivery times mentioned on each product only concern shipments in France:

• 24/48h delivery: This product is currently in stock and will be shipped within 24 hours.  This delivery time is valid only for shipments in Metropolitan France.  The estimated delivery time for Corsica is of 3 to 5 working days.
• Delivery from 3 to 10 working days: This product requires restocking.  It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
• Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).

Foreign countries: 

• European countries: Estimated delivery time between 5 and 10 working days.
• Switzerland: Estimated delivery time between 5 and 10 working days.

For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.