VANILLA EXTRACT CRÉMEUX
- Heavy cream 36% 860 g
- NOROHY organic bourbon vanilla extract 34 g
- Egg yolks 200 g
- Sugar 170 g
- Gelatin powder 220 Bloom 8.5g
- Water 42 g
Bring the cream and vanilla paste to a boil.
In the meantime, mix the egg yolks and sugar without whisking.
Combine these two mixtures.
Heat to a temperature of approx. 185°F (84-85°C), strain through muslin and add the rehydrated gelatin.
Store at 40°F (4°C).
- Whole milk 220 g
- Mineral water 220 g
- European-style butter 170 g
- Sugar 10 g
- Salt 7 g
- All-purpose flour 240 g
- Eggs 430 g
Bring the milk, water, butter, sugar and salt to a boil.
Add the flour and, with the pan still on the heat, use a spatula to help evaporate any liquid off the dough.
Gradually add the eggs using the paddle attachment of a stand mixer.
Bake at 355°F (180°C) for approx. 20 minutes.
OPALYS AND VANILLA EXTRACT FONDANT ICING
- Heavy cream 36% 150 g
- NOROHY organic bourbon vanilla extract 8 g
- Gelatin powder 220 Bloom 2 g
- Water 10 g
- Oplays 33 % Chocolate 230 g
- Absolu Cristal neutral glaze 100 g
Heat the cream and vanilla paste, add the gelatin and gradually combine it with the melted chocolate using a spatula until an emulsion forms.
Immediately mix using an immersion blender to make a perfect emulsion.
Once the mixture is complete, add in the neutral glaze melted to 160°F (70°C) and mix together using a spatula so that no air bubbles form.
Mix with an immersion blender and sift out any lumps.
ADVICE FROM THE CHEF
- Oplays 33 % Chocolate AS NEEDED
- Vanilla Powder AS NEEDED
It is important to make sure the mixture forms an emulsion.
When you use it, heat the glaze in the microwave to avoid incorporating any air bubbles, but also to avoid destabilizing the emulsion.
If you follow these instructions, the glaze will keep its supple, shiny texture for 48 to 72 hours after being defrosted or used
Make the vanilla crémeux and store it at 40°F (4°C).
Make the choux pastry dough and use a piping bag with an 18mm plain round nozzle to pipe it into éclairs on a silicone mat.
Spray on a fine layer of grape seed oil, then bake at 355°F (180°C) for 40-50 minutes with the oven door ajar.
If you are using a fan oven, heat it to 480°F (250°C), then switch the heat off as soon as you have put the eclairs in and keep the oven door shut.
As soon as the choux pastry has blown up and started to change color, turn the oven back up to 355°F (180°C) and open the door slightly.
Allow the choux pastry to slowly finish cooking and dry out.
Cut the guitar paper into 16 × 30cm sheets and sprinkle them lightly with vanilla powder.
Use a cone to draw on fine 14cm lines of pre-set Opalys couverture at 5cm intervals, then cover them over with another guitar sheet.
Press down gently, then before the couverture sets completely, roll the decoration around a pastry rolling pin.
Leave to set for 12 hours.
Make 3 holes in the éclairs, then fill them with lightly whisked vanilla crémeux.
Melt the glaze at approx. 75°F (25°C) in the microwave and ice the éclairs.
Finish off by placing a chocolate decoration on each éclair.
If you would like to bring out the best in your Norohy vanilla Bourbon extract using this recipe, it is available for you to download!Download a PDF of the recipe