Dentelle Vanille

Warm the milk and cream to 40°C, then add the fresh yeast and mix well.
Bring the whole eggs to room temperature, and melt the butter by warming it to 40°C.
Combine the salt, sugar, vanilla powder, and bread flour in a mixer.
Add the mixtures of yeast and the whole eggs, then knead thoroughly.
Pour the butter over the dough and let it rest for 15 minutes.
After 15 minutes, knead the dough until the butter and dough are thoroughly combined.
Pipe the finished dough into molds, let it rest for 10 minutes, then bake in a 180°C oven for about 40 minutes.

Bring the water and sugar to a boil, then let it cool.
Add the whiskey to the cooled syrup.

Bring the cream, milk, and vanilla beans to a boil, then let them infuse for 10 minutes.
Add the mixed egg yolks, sugar, and stabilizer, and cook to make an anglaise.
Cool the mixture, then process it in a pacojet.

Dissolve sugar in water to make a syrup, then add it to egg whites and whip to make Italian meringue.
Melt Caraïbe at 55°C and whip the cream to about 60% stiff.
Combine the meringue and the whipped cream, add coarsely chopped caramelized pecan nuts and pour the mixture into a 6 cm diameter cercle mold.

Cut the pear into cubes.
Place the cubed pears, sugar, and vanilla beans in a frying pan and caramelize them.
Finally, flambé with whisky.

Caramelize the sugar (for caramel), then add warmed milk and cream.
Mix sugar and egg yolks together, then combine with the caramel mixture and cook to make Crème Anglaise.

Add a vanilla bean pod to one-third of the cream, bring it to a boil, and let it infuse for 10 minutes.
Add the remaining cream to the infused mixture and let it rest in the refrigerator overnight.
Remove the vanilla pod, add sugar, and whip the cream.

Cook sugar and glucose syrup together until the temperature reaches 160°C.
Add vanilla seeds to the cooked mixture.
Let the mixture cool and harden, then crush it into a powder using a mill mixer.
Sift the powder into the prepared chablon mold and bake in a 160°C oven for 2–3 minutes.

Bring milk, cream, and vanilla beans to a boil.
Add sugar and cornstarch, then cook the mixture.
Spread the cooked mixture onto a silicon sheet, and drybake it in a convection oven at 80°C for 1 hour.

Process TADOKA and Équatorial Noir in a food processor until they form clay-like, then shape the mixture into a vanilla bean form.

Slice Vanilla Savarin into 2 cm thick pieces, cut out the center to make a donut shape, and soak it in Whiskey syrup warmed to 40°C.
Pipe Vanilla Ice Cream on Mousse Glacée Caraïbe.
Place the soaked Vanilla Savarin on a plate and fill the center with Sautéed Pears.
Place the Vanilla Ice Cream on top of Vanilla Savarin, then pipe Vanilla Chantilly Cream over it.
Decorate with Vanilla Tuile and Vanilla Opaline on top of Vanilla Chantilly Cream.
For finishing, break Vanilla TADOKA into the warmed Crème Anglaise while mixing, and pour it around.