Pastry sheet

 

  1. Make a roux with the Tourage pastry butter and the strong flour (A).
  2. Form the détrempe dough with the water, salt, white vinegar, softened butter and strong flour (B).
  3. Roll out into a sheet and turn 6 times.
  4. Roll out until 2mm thick.
  5. Chill in the refrigerator to allow the dough to rest.
  6. Bake for 16 minutes between two baking sheets in a convection oven at 180°C on a buttered non-stick silicone baking mat, sprinkled with brown sugar and vanilla powder.
  7. Cut the dough into a circle, 8cm in diameter, and continue cooking for about 10 minutes.
  8. Remove the plate and sprinkle the pastry sheet with icing sugar, return to the oven for 5 minutes at 250°C to melt the sugar

 

Almond Cream

 

  1. Bind the butter, sugar and ground almonds in a mixer with the paddle attachment.
  2. Gradually add the eggs and then the rum.
  3. Using a pastry bag, pipe a thin layer of almond cream onto the puff pastry.
  4. Cook for 4 minutes in a 170°C convection oven.

 

Almond Cream

 

  1. In a food processor, process the vanilla pods, then add the inverted sugar and water.
  2. Place into a Pacojet beaker, then freeze.
  3. Process in the Pacojet at least 10 times.
  4. Make sure that the vanilla paste is always frozen at the time of mixing.

 

White vanilla glaze

 

  1. Mix all of the ingredients together using the paddle attachment.
  2. Spread a 1mm thickness between two baking sheets.
  3. Freeze, then cut into circles of 2cm.

 

Choux Pastry

 

  1. In a saucepan, boil the milk, water, inverted sugar, salt and butter.
  2. Add the flour.
  3. Dry the pastry on the heat.
  4. In a separate bowl, beat the eggs with a paddle attachment.
  5. Pipe choux with a No. 6 tip. Place in the freezer.
  6. When ready to bake, sprinkle the glaze onto the choux pastries and bake at 180°C for 10 minutes, then lower the heat to 160°C and bake for 4 minutes.

 

Less Sweet Pastry Cream

 

  1. Soak the gelatin in cold water.
  2. Whisk the egg whites with the sugar, powdered cream and flour.
  3. Scrape the seeds from the vanilla pods and infuse with the milk and cream.
  4. Strain and pour the boiling milk into the egg white mixture.
  5. Boil for 2 minutes, then add the cocoa butter.
  6. Add the softened gelatin and butter, and finally add the mascarpone.
  7. Mix and cool rapidly

 

Vanilla paste pastry cream

 

  1. Mix the pastry cream and add the vanilla paste.
  2. Soak the gelatin until fully melted.
  3. Fill the choux pastries with the cream.

 

Vanilla Isomalt

 

  1. Mix the isomalt with the scraped vanilla pods.
  2. Cook until the mixture reaches 180°C.
  3. Cool and store in a dry place.

 

Tahitian Vanilla Chantilly Cream

 

  1. Heat 500g of cream with sugar and scraped vanilla pods.
  2. Do not bring to a boil.
  3. Add the remaining cream, mascarpone and mix together.
  4. Steep for 24 hours.
  5. Then whip.

 

Assembly

 

  1. Pipe 25g of the vanilla paste pastry cream into the centre of the pastry sheet round.
  2. Place 8 choux pastries, glazed with Isomalt, around the edge of the pastry sheet.
  3. Pipe drops of the Vanilla Chantilly Cream, using a Chiboust tip.
  4. Place a choux on top.