Honord with vanilla
Recipe: choux pastry
Quantity:
322.2 gr of whole milk
7.4 gr of fine salt
7.4 gr caster sugar
154.9 gr of fresh butter
235.4 gr of T55 flour
396.5 gr whole eggs
24.8 g liquid vanilla
12.4 gr of orange blossom water
1161.0 g gross total weight
PROCEDURE:
"Sift the flour. Break the eggs and lightly whisk them. Boil the milk with salt, sugar
semolina, butter, liquid vanilla, orange blossom water. Remove from the heat, add the flour in one
time and mix vigorously to obtain a starch paste. Desiccate the poison until the
dough no longer sticks to the pan. Once dried, put the mass in the beater tank with the
sheet, put in second gear, wait 2 minutes and add the eggs little by little. Poach on
silpat, bake at 240 ° c in oven off. Switch the oven back on when it is down to 160 "" c then continue the
cooking to dry the dough well. Remove from oven, rack on a rack. "
Recipe: Vanilla Crumble
Quantity:
87.1 gr of ointment butter
108.8 gr of brown sugar
108.8 gr of T55 flour
5.3 10.6 gr vanilla pod Madagascar
310.0 gr total gross weight
PROCEDURE:
"With a mixer, using the sheet, mix the soft butter, the brown sugar previously mixed with
Thermomix, the flour previously sifted with the seeds of the vanilla pods. Lower between two
guitar sheets and reserve an hour in a cooling cell. Detail with a cookie cutter
and set aside in the freezer. Thickness: 1.8mm. "
Recipe: puff pastry
Quantity:
252.1 gr flour type 45
42.0 gr flour type 55
12.6 gr salt
147.1 gr cold water
126.1 gr flour type 45 n ° 2
420.2 gr extra dry touring butter
1000.0 gr total gross weight
PROCEDURE:
Weigh together flour type 45, flour type 55 and salt. Weigh the cold water, flour 45 # 2 and the turning butter separately. Reserve all the weighings in the refrigerator for 12 hours. Make the tempera the day before turning and mix the turning butter with flour # 2. Give a double turn, turn a quarter of a turn and give a single turn. rest for about 4 hours then repeat the operation.
Recipe: vanilla whipped cream
Quantity:
277.8 g whipping cream
18.5 gr Bourbon vanilla pods
555.6 gr of fresh cream
92.6 gr of mascarpone cream
55.6 gr caster sugar
1000.0 gr total gross weight
PROCEDURE:
Split and scrape the vanilla pods. Mix the vanilla seeds with the whipping cream then filter using a strainer. In a round-bottomed bowl, mix with the crème fraîche, the mascarpone cream, and the caster sugar then whisk until desired consistency. Reserve in a bag fitted with a No. 20 plain sleeve, in the refrigerator.
Recipe: Pastry Cream
Quantity:
659.0 gr milk
148.0 gr caster sugar
119.0 gr egg yolks
53.0 gr cream powder
22.0 gr butter
10.0 gr Tahitian vanilla pod
1011.0 gr total gross weight
PROCEDURE:
Mix the egg yolks with the caster sugar, the scraped vanilla pod, and the cream powder. When boiling, pour some of the milk over the yolks then strain into the pan. Cook for 5 minutes then cool with a mixer with the butter in pieces
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