VANILLA DROPLET

Completely melt the isomalt and turn it out onto a sheet of baking paper.
Once it has cooled, use a sugar heat lamp to warm up the isomalt, then use a sugar pump to blow a droplet which is about 10cm tall and 6cm wide.
Once it has cooled, use a white-hot 4cm stainless steel ring to melt away the bottom of the droplet.

Boil the milk and cream and combine them with the sugar and yolk mixture. Cook them as you would a crème anglaise at 185°F (85°C), then rapidly cool the mixture and leave it to infuse for 24 hours.
Strain the crème anglaise, place it in a siphon and insert 2 cartridges to aerate it.

Infuse the vanilla in the warm cream and milk mixture overnight.
Heat to 105°F (50°C) then add the sugar-pectin mix.
Bring to a boil then add to the egg yolks.
Mix using a stand mixer and use to fill 3.5cm molds to a depth of 1cm.
Freeze.

Mix the creamed butter and confectioner’s sugar in a food mixer.
Add the flour, hazelnut flour and vanilla pod powder.
Mix until a homogeneous dough forms. Once it has cooled, spread it to a thickness of 3mm and bake it for 10 minutes at 355°F (180°C).
While it is still hot, cut it up using a 3.5cm cutter.

The day before, heat the milk, cream and vanilla pods and leave them to infuse overnight.
Bring to a boil.
Blanch the egg yolks with the sugar and heat to 185°F (85°C) to make a crème anglaise.
Strain out the seeds and mold them in Pacojet bowls.
Freeze.

In the center of the plate, make a millefeuille with 3 shortcrust pastry disks and 2 crème brulée disks caramelized in brown sugar.
Add a 3cm scoop of vanilla ice cream on top.
Half-fill an isomalt droplet with vanilla emulsion and place this over the assembly and ice cream.
Finish by sifting some dried vanilla pod powder on top.