One of my favorite recipes as a big fan of vanilla, I really wanted to capture the sweetness of vanilla in this creation. I hope you like it!
Do not hesitate to give me your opinion and to send me your pictures of the realization!
For a dessert for 6 people
Biscuit Spoon :
2 eggs
50g sugar
50g flour
Clarify the eggs.
Beat the egg whites with a mixer and add the sugar.
Gently fold in the yolks and then the sifted flour.
Arrange directly on an 18 cm disc and sprinkle with icing sugar twice before baking. Bake for about 6 minutes at 170°C.
Creamy black vanilla :
125g cream
125g milk
10g milk powder
3 vanilla beans
40g sugar
40g yellow
3g gelatin
Swell the gelatine in 5 times its weight in water (15g)
Boil the milk, cream, milk powder and pods.
Blanch the yolks with the sugar.
Cook the cream. (like a bavaroise or a custard)
Add the swollen gelatin. Cast in a filmed circle to make the insert. Freeze.
Vanilla ganache :
100g UHT cream
15g invert sugar
1 vanilla bean
202g opalys cover
Boil the cream, the invert sugar and the vanilla bean.
Pour on the opalys cover. Emulsify the mixture.
Pour over the creamy SURGEY. Return to the freezer.
Vanilla bavaroise :
135g whole milk
65g cream
9g milk powder
1 vanilla bean
75g sugar
20g yellow
5g gelatin powder
200g whipped cream
Swell the gelatine in 5 times its weight in water (15g)
Boil the milk, cream, milk powder and pods.
Blanch the yolks with the sugar.
Cook the cream. Add the swollen gelatin.
Cool directly to 4°C.
Smooth the bavaroise and add the whipped cream.
Use directly.
Editing:
Prepare the 20cm diameter circle, the rhodoïd of the appropriate size and the cardboard on plate.
Soak the biscuits in the syrup.
Arrange the biscuit in the centre of the circle.
Top halfway up with the vanilla mousse, lining the sides of the pan to prevent any air bubbles. Make sure that the cream is evenly distributed.
Place the insert, rotating it slightly to remove any air bubbles.
Arrange the rest of the mousse and smooth the entremets.
Once the dessert is frozen, you can remove it from the mould and decorate it as you wish. Here, we are going to create a velvet effect with a compressor.
Decorate to your taste.
The recipe sheet in pdf :
