VANILLA ST NOROHY DESSERT
INVERTED PUFF PASTRY
- Butter 84% 350 g
- All-purpose flour 125 g
- All-purpose flour 295 g
- Salt 10 g
- White vinegar 5 g
- Water 120 g
- Melted butter 95 g
Using the dough hook in a stand mixer, mix together the butter and smaller portion of flour and mold into a square.
Using the dough hook in a stand mixer, knead together the larger portion of flour with the salt, water, vinegar and warm melted butter.
Shape into a square and leave to rest.
LAMINATING THE DOUGH
Place the second mixture at the center of the first mixture, and fold a book turn.
Leave to rest before folding another book turn.
Leave to rest before folding a letter turn.
Leave to rest overnight.
Fold another letter turn, then spread out the dough and cut to shape.
Note: To make the process easier, it is best to make the second mixture before the first mixture, before laminating.
VANILLA PASTRY CREAM
- Milk 380 g
- Sugar 105 g
- Egg yolks 130 g
- Corn starch 45 g
- Whipping cream 35% 165 g
- All-purpose flour 15 g
- Butter 55 g
- NOROHY VANILLA 12 g
Boil the milk, cream, and split and scraped vanilla beans.
Mix the egg yolks and sugar, then add the flour and corn starch.
Combine the hot liquid with the egg yolk, sugar and flour mixture, then boil again.
Pour out. At 140°F (60°C), add the butter.
Smooth out and store in the refrigerator.
- Sugar 400 g
- Water 150 g
- Glucose 80 g
Mix all the ingredients together and heat to 320°F (160°C).
- Water 350 g
- Salt 5 g
- Milk powder 0% 15 g
- Butter 150 g
- Pastry flour 180 g
- Eggs 325 g
Bring the water, salt, dry milk and butter to a boil.
At the same time, sift the flour into the hot mixture and turn up the heat so that all the liquid evaporates.
Take off the heat and progressively add the eggs so that a good consistency forms. Immediately shape the dough into choux buns of your preferred size.
If you are using a convection oven, heat to 480°F (250°C), put the choux in, then turn off the oven and keep the door closed.
As soon as the choux pastry has blown up and started to change color, heat the oven back up to 355°F (180°C) and open the door.
Allow the choux pastry to slowly cook.
VANILLA WHIPPED CREAM
- Whipped cream 35% 1200 g
- Sugar 95 g
- NOROHY VANILLA 20 g
Beat together the chilled cream, split and scraped vanilla and sugar.
Store in the refrigerator.
ASSEMBLY AND FINISHING
Spread the puff pastry into a 40 × 60cm tray.
Leave to rest overnight.
Bake in convection oven at 320°F (160°C). Halfway through the baking process, turn the tray around and place another tray on top.
Leave the pastry to continue baking until it has a golden color all the way through. Set aside.
Smooth the pastry cream, then use it to fill the choux buns.
Cook the blond caramel and glaze the choux buns. While still in its tray, cut the puff pastry into six 11 × 25cm strips.
Use a small amount of caramel to stick a row of choux buns along each strip’s side.
Use a piping bag with a slanted nozzle to pipe the whipped cream into the center.
Decorate with a few thin slices of de-seeded vanilla bean and a drizzle of caramel.
If you would like to bring out the best in your Norohy vanilla using this recipe, it is available for you to download!Download a PDF of the recipe