VAKANA dessert

Mix the eggs, almond flour, confectioners’ sugar, toasted vanilla powder, vanilla pearls and butter melted at 105°F (40°C).
Whip the egg whites at the same time and, once they are three quarters stiffened, add in the sugar.
Combine the two mixtures and add the sifted flour.
Roll the dough out to a depth of 5mm on a non-stick mat. Grill at 395°F (200°C) for 8 minutes.

Melt the chocolate at 115°F (45°C).
Then add the pecan streusel, the pecan praliné (specifically the part with 50g removed before blending), the vanilla pearls and ground fleur de sel. Roll out between two sheets to a depth of 5mm. Freeze.

Broyer grossièrment les noix de pécan.
Sabler avec le reste des ingrédients puis tamiser à travers un crible.
Parsemer sur une toile de cuisson siliconée.
Faire cuire au four ventilé à 150°C, pendant 18 minutes.

Torréfier les noix de pécan à 140°C pendant 25 minutes.
Dans une casserole, caraméliser à sec le sucre semoule et les grains de vanille.
Verser sur les fruits secs torréfier et attendre complet refroidissement.
Mixer afin d’obtenir un praliné lisse.

Whip the egg yolks with the first portion of brown sugar until a ribbon forms.
Whip the egg whites, adding the second portion of brown sugar once the whites are three quarters stiffened.
Gently fold together the two mixtures.
Add the combined sifted flour and cocoa powder and fold them in gently.
Finish by stirring in the warm melted butter and, once the mixture is cold, the VAKANA vanilla pearls.
Pour into a greased silicone frame and bake at 340°F (170°C) for 12 to 15 minutes.

First cook the first portion of sugar and glucose at 365°F (185°C).
Heat the cream, milk, split and scraped vanilla bean, ground fleur de sel and the second portion of glucose.
Deglaze the caramel with the boiling cream, then reheat to 225°F (106°C).
Strain. Add the cubed butter at 140°F (70°C), blend and set aside in the refrigerator.

First bloom the powder in cold water, whisking briskly to combine the two.
Once the gelatin has bloomed, melt it in a bain-marie.
Pour into baking pans and cut into cubes.

Start by toasting the whole vanilla in the oven at 285°F (140°C) for 20 minutes.
Wait until it has cooled completely, then blend to reduce to a powder.
Heat the milk (346g) and let the roasted vanilla powder infuse in it for 15 minutes.
Strain and top up the milk if necessary. At the same time, blanch the egg yolks and sugar.
Cook the crème anglaise at 180°F (82°C), then add the bloomed gelatin.
Blend extensively and turn out onto a baking pan to cool quickly.
Once the desired texture and temperature have been reached for the bavarois base, whip it until thickened and make the mix.
Put into molds and freeze.

Bring the milk, sugar and split vanilla bean to a boil first.
Leave to infuse for 15 minutes.
Then add the bloomed gelatin, strain it onto the mascarpone and mix briskly.
Add the chilled cream, mixing all the while to avoid lumps forming.
Set aside in the refrigerator for 12 hours.

Heat the glaze, vanilla and water to a simmering boil.

First heat the water and vanilla pearls to 105°F (40°C).
Sift on the sugar and agar-agar, then bring to a boil for 30 seconds.
Add the carbon black powder and cuttlefish ink.
Put the mixture in a pipette and drop droplets into sunflower oil chilled to 37°F (3°C) to make the vanilla pearls.
Drain, rinse and store in the refrigerator.

Mix together all the ingredients and use the next day.

Cut out some 17 x 4.5cm strips of vanilla and almond sponge and place them inside some rings lined with acetate.
Then place the crisp in the bottom (rolled out using a pastry sheeter or stenciled into a 4.8cm-diameter, 2.5mm-deep round).
Pipe out 25g of bavarois mousse, then insert the chocolate sponge cut out using a 4.2cm-diameter cookie cutter (depth: 1.2cm).
Pipe out 15g of caramel so it is level with the almond sponge.
Freeze the vanilla mascarpone cream, whip it and pipe out 15g, taking care to leave a tip.
Freeze again then, without removing the rings or acetate, spray the chantilly cream with the transparent vanilla glaze.

To make the thins, pipe a ribbon of vanilla thin mixture onto a greased non-stick mat.
Smooth using a palette knife then your fingers, giving the edges the rounded shape of a vanilla bean.
Bake at 340°F (170°C) for 5 to 7 minutes.

Fill each thin’s indent with vanilla pearls and decorate the desserts.