Recipes
1. Heat the cream, milk and scraped vanilla bean together.
2. Add the yolks and heat to 83°C.
3. Pour over the rehydrated gelatine and ivory couverture.
4. Blend with an immersion blender and pour into the upper half of a Ø14 cm hemispherical mould. Freeze for 3 hours.
1. Infuse the cream with the vanilla for 5 minutes.
2. Add the caster sugar and warm. Add the rehydrated gelatine and bring to a simmer.
3. Pour over the mascarpone, add the cold cream and chill for 4 hours at 4°C.
1. Heat the milk with the butter and salt.
2. When it comes to a simmer, add the sifted flour.
3. Stir rapidly to dry out the dough.
4. Gradually add the eggs to moisten the dough.
5. Pipe into a lightly greased Ø16 cm perforated ring placed on a 40 x 30 cm tray lined with a perforated Silikomart mat, cover with a second perforated mat and a second baking sheet.
6. Bake at 165°C for approximately 30 minutes.
7. Pipe the remaining dough out into small Ø0.5 cm rounds and bake for approximately 12 minutes.
1. Heat the milk with the scraped vanilla bean.
2. Blanch the yolks with the sugar.
3. Add the flour and cornstarch.
4. Pour over the hot milk and bring to a boil.
5. Remove the vanilla bean, add the butter and blend with an immersion blender.
6. Refrigerate at 4°C for 30 minutes, the whisk and fill the choux pastry disk.
1. Heat the ingredients together until caramelized.
2. Dip in the disk of choux pastry, using two forks to ensure the surface is not covered. Place on a silicone mat.
3. Dip the small choux puffs in the caramel using toothpicks.
1. Unmould the vanilla cremeux, then place it in the centre of the choux pastry disk on the caramel side.
2. Place on a turntable and use a #104 decorating nozzle to pipe out the vanilla whipped cream.
3. Add the small choux puffs and decorate with gold leaf.
