Vanilla Oasis by Nicolas Nikolakopoulos

People usually think of vanilla as something pure, calm. Here, my goal was to create a serene vanilla scene, almost geographic, a tranquil white landscape with a vanilla pool in the middle. It’s a celebration of the timeless allure of this ingredient, combining a variety of textures such as creamy, crunchy, juicy and smooth, in a story where pure vanilla is the protagonist.

Yield: Approximately 14 tarts

Sablé à la Vanille

• 200 g unsalted butter
• 490 g cake flour
• 50 g almond powder
• 20 g fine semolina flour
• 2 g salt
• 190 g confectioners’ sugar
• 10 g vanilla extract
• 150 g egg yolks

1. In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter, cake flour, almond powder, semolina flour, salt and confectioners’ sugar until the mixture has a sandy texture.  Add the yolks and mix until combined.

2. Roll out the dough and line 2.75ʺ (7 cm) tartlet pans on a perforated ring. Blind bake them at 170C for about 10 mins depending on the oven

Vanilla Spray

• 100 g cocoa butter
• 3-4 vanilla beans, seeds only

1. Melt the cocoa butter and mix in the vanilla bean seeds.

2. Spray the tarts shells with the Vanilla Spray while still hot.

Vanilla Stabilized Soak

• 300 g water
• 100 g heavy cream 35%
• 200 g granulated sugar
• 15 vanilla extract with seeds
• 40 g gelatin mass (180-bloom)

1. In a saucepan, bring the water, cream sugar and vanilla to a boil. Stir in the gelatin mass until dissolved.

Vanilla Airy Sponge

• 192 g egg whites
• 120 g granulated sugar, divided
• 4.8 g cream of tartar, divided
• 76.8 g cake flour
• 1.6 g baking soda
• 1.6 g salt
• 120 g heavy cream 35%
• 96 g egg yolks
• 32 g sunflower oil
• 8 g vanilla extract

1. Make a meringue with egg whites, 96 g of the sugar and 1.6 g of the cream of tartar.

2. In another bowl, whisk together the remaining 24 g sugar with the cake flour, baking soda, the remaining 3.2 g of cream of tartar, the salt, cream, egg yolks, sunflower oil and vanilla extract. Fold in the meringue. Spread on a silicone baking mat-lined tray and bake at 338°F (170°C) for 15 – 20 mins Cool.

3. Cut the sponge into disks that fit inside the tart shells and cut a hole in the center, about 1.4ʺ (3 cm). Dip in the Vanilla Stabilized Soak and place inside the tart.

Vanilla Cremeux

• 455 g heavy cream 35%
• 50 g whole milk
• 50 g granulated sugar
• 35 g glucose syrup
• 2 vanilla beans, split and scraped
• 100 g egg yolks
• 50 g Cacao Barry Zéphyr white chocolate 34%
• 10 g vanilla extract
• 32 g gelatin mass (180-bloom)

1. Make an anglaise with the cream, milk, sugar, glucose, vanilla beans and yolks. Strain, pour on the chocolate and homogenize. Add in vanilla extract and gelatin mass and let it set.

2. Blend with a stick blender until smooth. Fill the hole of the airy sponge inside the tarts.

Vanilla Crème Montée

• 800 g heavy cream 35%
• 30 g glucose syrup
• 40 g granulated sugar
• 2 vanilla beans, split and scraped
• 100 g Cacao Barry Zéphyr white chocolate 34%
• 150 g mascarpone 35%
• 40 g gelatin mass (180-bloom)

1. In a saucepan, bring the cream, glucose, sugar and vanilla beans to a boil. Strain and make a ganache with the chocolate. Incorporate mascarpone and the gelatin mass. Let it cool in the refrigerator overnight.

2. Whip the chilled ganache. Add a layer on top of the cremeux on the tartlets and level with a spatula. Then, using a 1.6ʺ (4-cm) round cutter as a piping tip, pipe the montée on the tart into a dome shape, until half of the surface is covered.

Vanilla Fluid Gel

• 250 g water
• 3 vanilla beans, split
• 5 g pectin NH mixed with 50 g granulated sugar
• 0.5 g agar agar
• 175 g granulated sugar
• 25 g glucose syrup
• 0.25 g citric acid

1. Make a cold infusion overnight with the water and the vanilla beans.

2. Then remove the beans, scrape the seeds and add them to the water. Strain and add this water and all other ingredients to a saucepan and bring to a boil. Let it set.

3. Mix with an immersion blender. Pour the mixture into a silicone mold shaped like a lens and freeze.

Assembly

• Candied vanilla bean
• Vanilla flower made from white chocolate plastic

1. Unmold the Vanilla Fluid Gel and push each frozen disk on top of the montée dome until the cream reaches the rim of the tart. Let the disk thaw and decorate with a candied vanilla stick piece and a vanilla flower made from white chocolate plastic.

Photography by Vice Versa Photography

(This recipe appeared in the Spring 2024 issue of Pastry Arts Magazine)

About Nicolas Nikolakopoulos 

Nicolas Nikolakopoulos, a Greek pastry chef and chemist, merges his love for science and art to create storytelling desserts inspired by Mediterranean flavors and personal experiences. With a chemistry degree, he transitioned to pastry, treating it as a creative laboratory. He emphasizes precision in chocolate work, highlighting the importance of temperature control and originality. Nicolas encourages aspiring chefs to embrace learning, patience, and the value of small milestones alongside big achievements.