Caramel ice cream

 

  1. Make a dry caramel with half of the auburn-coloured baking sugar, then deglaze with the lukewarm cream, then the butter; add the milk and heat with the atomised glucose and the powdered milk.
  2. Mix some of the sugar with the stabiliser, then incorporate the milk at 50°C, beat the egg yolks and the rest of the sugar, pour the milk and then cook it at 83°C.
  3. Strain, then store cool.
  4. Add the Guérande salt, then process the mixture.
  5. Put in a blast chiller when it comes out of the oven and once it has congealed, put it into a Pacojet bowl.
  6. Once it’s been processed, pour into a frame that is 0.8mm high, then cut out 19 x 1.8cm strips.

 

Puff pastry

 

Water dough

 

  1. Mix the water and the Guérande salt together.
  2. Make the puff water dough with the water, flour and melted butter.
  3. Weigh out 2kg dough rolls and make the squares.
  4. Cover with plastic film and store in the refrigerator.
  5. Roll out the butter in the rolling mill, then the water dough.
  6. Introduce the butter into the water dough and close like an envelope.
  7. Give it a single turn, cover with plastic film and keep cool for 2 hours.
  8. Give it 4 more turns (for 5 turns total), rolling out to 13 mm wide and 6.5 mm long. Always leave 2 hours in between each tour.
  9. Roll out the dough rolls to three and leave for 24 hours.
  10. Sift the brown sugar for very fine sugar, then remove the puff pastry from the freezer and spread to 2.5 mm, then spread again to 1.5 two times with the brown sugar. Cut 20cm x 2.3cm strips and make an incision in the shape of a vanilla bean on one of the strips required for assembling the millefeuille, then store in the freezer.
  11. Cook at the last minute in a panini oven at 180°C for approximately 15 seconds. Scraped

 

Vanilla blancmange

 

  1. Beat the whites with the firm sugar without granulating them, then add the bulk melted gelatine.
  2. Spread in a 1cm-high frame, then cook at 80°C for 5 minutes, then cut out 18cm strips 2cm wide, make holes close together by using a diamond-shaped cutter and soaking them in water each time.

 

Vanilla custard

 

  1. Heat the milk, the cream and the scraped vanilla, beat the sugar with the eggs, cook together at 82°C.
  2. Store refrigerated in a pipette.

 

Bourbon vanilla caviar syrup

 

  1. Simmer the water with the sugar and scrape the vanilla pods with a knife to get the most seeds.
  2. Add them to the syrup (still hot), then strain.
  3. Store in a pipette.

 

Pastry cream

 

  1. Heat the milk and butter and ¼ of the weight of the sugar and the vanilla (scraped).
  2. Beat the yolks with the rest of the sugar, add the cream powder and flour, pour in some of the milk and put everything in to cook, turn out after boiling for 3 minutes on a plate covered with plastic film and rapidly cool in a blast chiller.

 

Double cream mousse

 

  1. Smooth down the pastry cream, add the icing sugar and sift the scraped vanilla pods.
  2. Add the bulk melted gelatine, delicately add the double cream and then finish the mixture with the whipped cream.
  3. Store in a pastry piping bag equipped with a plain mini-tip.