Fleur de Vanille by @vanissa.fr

1h40

8 servings

🥛

130 ml

Milk

🥛

440 ml

Cream

🥚

30 g

Egg yolks

🍫

110 g

White chocolate

🍮

4.6 g

Gelatin

1 g

Pectin X58

🍬

75 g

Sugar

🍦

2

Vanilla pods

🥚

55 g

Eggs

🌾

60 g

Flour

🫙

2 g

Baking powder

🧈

35 g

Butter

🍦

Vanilla powder

🫗

20 ml

Neutral oil

🍦

Vanilla extract

🌰

100 g

Almonds

🍪

60 g

Gavottes

🧂

Salt

🍫

15 g

Cocoa butter

  1. Cream

    Split 2 vanilla pods into the milk and cream, heat gently, then blend and leave to infuse for 30 minutes.

  2. Strain

    Strain, then boil the milk and cream for 30 seconds with the pectin X58 and sugar.

  3. Stir

    Add the egg yolks while stirring vigorously, then bring the whole mixture back up to 82°C.

  4. Pour

    Pour over the white chocolate and gelatin, then blend.

  5. Whisk

    Whisk the eggs and sugar for 10 minutes.

  6. Add

    Add the melted butter and vanilla powder, then the flour and baking powder.

  7. Add

    Finish by adding the milk.

  8. Bake

    Bake in a 2cm thick layer for 8-10 minutes at 180°C.

  9. Heat

    Heat 100g of the cream and emulsify with the white chocolate.

  10. Add

    Add the gelatin, vanilla suprême and the remaining cream, then blend.

  11. Cool

    Leave to cool for 4 hours before whipping.

  12. Make a caramel with the sugar.

  13. Blend

    Blend the caramel with the almonds to obtain a praline.

  14. Mix

    Mix all the ingredients together.

Fleur de Vanille by @vanissa.fr

1h40

8 servings

🥛

130 ml

Milk

🥛

440 ml

Cream

🥚

30 g

Egg yolks

🍫

110 g

White chocolate

🍮

4.6 g

Gelatin

1 g

Pectin X58

🍬

75 g

Sugar

🍦

2

Vanilla pods

🥚

55 g

Eggs

🌾

60 g

Flour

🫙

2 g

Baking powder

🧈

35 g

Butter

🍦

Vanilla powder

🫗

20 ml

Neutral oil

🍦

Vanilla extract

🌰

100 g

Almonds

🍪

60 g

Gavottes

🧂

Salt

🍫

15 g

Cocoa butter

Preparation Steps

  1. Step 1/14

    Split 2 vanilla pods into the milk and cream, heat gently, then blend and leave to infuse for 30 minutes.

    🍦Vanilla pods
    🥛Milk
    🥛Cream
    🔪Knife
    🍲Saucepan

  2. Step 2/14

    Strain, then boil the milk and cream for 30 seconds with the pectin X58 and sugar.

    🥛Milk
    🥛Cream
    Pectin X58
    🍬Sugar
    🧺Strainer
    🍲Saucepan

  3. Step 3/14

    Add the egg yolks while stirring vigorously, then bring the whole mixture back up to 82°C.

    🥚Egg yolks
    🥄Whisk
    🍲Saucepan

  4. Step 4/14

    Pour over the white chocolate and gelatin, then blend.

    🍫White chocolate
    🍮Gelatin
    🥣Bowl

  5. Step 5/14

    Whisk the eggs and sugar for 10 minutes.

    🥚Eggs
    🍬Sugar
    🥣Bowl

  6. Step 6/14

    Add the melted butter and vanilla powder, then the flour and baking powder.

    🧈Butter
    🍦Vanilla powder
    🌾Flour
    🫙Baking powder
    🥄Spatula
    🥣Bowl

  7. Step 7/14

    Finish by adding the milk.

    🥛Milk
    🥄Spatula

  8. Step 8/14

    Bake in a 2cm thick layer for 8-10 minutes at 180°C.

    🍳Baking tray

  9. Step 9/14

    Heat 100g of the cream and emulsify with the white chocolate.

    🥛Cream
    🍫White chocolate
    🍲Saucepan

  10. Step 10/14

    Add the gelatin, vanilla suprême and the remaining cream, then blend.

    🍮Gelatin
    🍦Vanilla extract
    🥛Cream
    🥣Bowl

  11. Step 11/14

    Leave to cool for 4 hours before whipping.

  12. Step 12/14

    Make a caramel with the sugar.

    🍬Sugar
    🍲Saucepan

  13. Step 13/14

    Blend the caramel with the almonds to obtain a praline.

    🌰Almonds
    🥣Bowl

  14. Step 14/14

    Mix all the ingredients together.

    🍪Gavottes
    🧂Salt
    🍫Cocoa butter
    🥣Bowl
    🥄Spatula

Composition

Ingredients

Types

Dairy, Eggs, Sweets, Additives, Sweeteners, Spices, Grains, Leavening agents, Oils, Nuts, Biscuits

Ingredients

Milk, Cream, Egg yolks, White chocolate, Gelatin, Pectin X58, Sugar, Vanilla pods, Eggs, Flour, Baking powder, Butter, Vanilla powder, Neutral oil, Vanilla extract, Almonds, Gavottes, Salt, Cocoa butter

Notes

Milk (for the vanilla cream, for the madeleine biscuit), Cream (for the vanilla cream, 30% fat, for the gelled chantilly), Egg yolks (for the vanilla cream), White chocolate (for the vanilla cream), Gelatin (for the vanilla cream), Pectin X58 (for the vanilla cream, if unavailable use 80g white chocolate and 2g gelatin instead), Sugar (for the vanilla cream, paired with the pectin X58), Vanilla pods (from Uganda, for the vanilla cream), Eggs (for the madeleine biscuit), Flour (for the madeleine biscuit), Baking powder (for the madeleine biscuit), Butter (melted, for the madeleine biscuit), Vanilla powder (for the madeleine biscuit, amount not given), Neutral oil (for the madeleine biscuit), Almonds (for the almond crunch), Gavottes (crepe dentelle biscuits, for the almond crunch), Salt (for the almond crunch, amount not given)

Allergens

Milk, Eggs, Soy, Gluten, Tree nuts

Dietetics

Dietary regimen

to inform

Calories

420 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 30g, Fat: 30g, Fiber: 2g, Sugars: 22g

Nutritional Information

Minerals

Calcium: 90mg, Sodium: 110mg, Magnesium: 30mg, Phosphorus: 110mg

Vitamins

Vitamin A: 180µg, Vitamin E: 2.5mg, Vitamin B2 (Riboflavin): 0.2mg

Preparation

Time Information

Preparation

1 hour 30 minutes

Cooking

10 minutes

Overall

1 hour 40 minutes

Difficulty

Level

Expert (4/4)

Steps

14 steps

Equipments

Utensils

Knife, Whisk, Saucepan, Bowl, Strainer, Spatula, Baking tray

Appliances

Blender, Stand mixer, Oven

Type

Type

Type Of Dish

Dessert

Occasions

Special Occasion, Celebration

Origin

Source

Platform

instagram

Original Creator

@vanissa.fr

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Smooth, Crunchy, Light, Spongy

Flavors

Vanilla, Sweet, Nutty, Caramel, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge storage : 2-3 days (in an airtight container,keep away from strong odors due to dairy and gelatin content), freezer storage : up to 1 month (wrap tightly before the chantilly is whipped and assembled,thaw in the fridge before serving,almond crunch layer may lose crispness after freezing)