Wispy vanilla snack
Discover the wispy vanilla snack by Spanish chef Esther Real, made with Tahiti Norohy vanilla!
Download the recipe
Basic cake mix
- Eggs 120g
- Orange juice 50g
- Orange zest 2g
- Sunflower oil 50g
- Olive oil 50g
- White sugar 185g
- White spelt flour 120g
- Baking powder 6g
- Organic orange blossom water 7g
- Poppy seeds 10g
Whisk together the eggs and white sugar.
Add the orange juice and orange blossom water.
Gently fold in the flour and baking powder.
Finally, add the oils, poppy seeds and zest.
Leave in the refrigerator for at least 12 hours.
Put 60g into each mold.
Bake for 12 to 14 minutes at 340°F (170°C).
Vanilla shortcrust
- White spelt flour 500g
- Confectioner's sugar 200g
- Creamed butter 300g
- Almond flour 60g
- Eggs 120g
- Fine salt 2g
- Tahitian vanilla beans 2g
Combine the softened butter with the sugar.
Add the eggs one by one.
Finally, add the flour, almonds, salt and vanilla.
Roll out the dough to a depth of 1.75mm and store it in the refrigerator.
Cut it to your chosen shape and bake at 300°F (150°C) for 8 to 10 minutes.
Vanilla-flavored caramel mousse
- Cream 660g
- Glucose 80g
- White sugar 380g
- Salt 4g
- Bicarbonate of soda 1,6g
- Butter 80g
- VALRHONA OPALYS white chocolate 33% 100g
- White sugar 380g
- Tahitian vanilla beans 2pc
Make a dry caramel using the first portion of sugar.
Deglaze it using the cream and glucose.
Add the salt, bicarbonate of soda, chocolate, butter and vanilla.
Bake at 220°F (105°C) and cool in the refrigerator.
Flan-style vanilla cream
- Milk 220g
- Cream 325g
- Pectin X58 4g
- White sugar 90g
- Eggs 120g
- Gelatin powder 5g
- Water 25g
- Tahitian vanilla beans 2pc
Infuse the vanilla in the cream and milk.
Heat to 105°F (40ºC) and add the sugar along with the pectin.
Add the eggs and cook to 180°F (82ºC).
Add the gelatin.
Keep refrigerated until ready to measure out.
White chocolate coating
- VALRHONA OPALYS white chocolate 33% 300g
- VALRHONA cocoa butter 200g
- White coloring 10g
- Organic vanilla powder Madagascar 2g
Melt the butter and OPALYS white chocolate and add the food coloring and vanilla powder.
Assembly
Pour the vanilla cream into the molds and add the whipped caramel.
Freeze.
Coat.
Bake the shortcrust coated with brown sugar and poppy seeds and the sponge cake in the half-sphere molds.
Esther REAL
Pastry ChefPassionate about gastronomy, both sweet and savory, Esther Real has always worked in this sector, learning her trade mainly in restaurants. She studied international business and marketing in Barcelona before shifting her focus fully onto pastry-making. To achieve her goal, Esther trained at several Barcelona schools, including Espai Sucre, the Chocolate Academy, and finally the Hofmann School, where she worked for five years in the pastry team headed by Eric Ortuño and subsequently by Miquel Guarro. She then joined Albert Adrià’s restaurant, Tickets, where she worked with Alfredo Machado and David Gil. After Covid-19, she left the restaurant and joined Gil, alongside Gerard Gil, to pilot their new patisserie project. They manage four stores, including three in the Clot district. The most recent opened a year ago on La Rambla. With this collaboration, Esther aims to combine modern pastry-making with respect for baking traditions. The recipe created for NOROHY Gallery is a demonstration of this approach, combining pure flavor with traditional techniques in a new form.
