Vanilla Signature Entremet by Tristan Rousselot

Corporate Chef, Prova Gourmet

Chef Tristan’s tart makes the most of an increasingly precious ingredient by going all-in. Vanilla is the star of this entremet. Dark and milk chocolates and pine nuts play cameo roles and offer contrast to vanilla’s sweet floral notes, while the varied textures create an in-depth experience.

Yield: 10 portions

Vanilla Sponge Cake

• 128 g almond powder
• 128 g confectioner’s sugar, sifted
• 154 g whole eggs
• 5 g Prova Gourmet Vanilla Powder
• 11 g Prova Gourmet pure Madagascar Bourbon Vanilla Flavor with Seeds
• 36 g T55 flour, sifted
• 113 g egg whites
• 26 g super-fine granulated sugar

1. In a stand mixer with the paddle attachment, combine the almond powder, confectioner’s sugar, eggs, and both vanillas until emulsified. Fold in the sifted flour.
2. In a clean mixing bowl with a whisk attachment, whip the egg whites. Once foamed, add the caster sugar and continue to whip to stiff peaks.
3. Fold the meringue into the batter until just incorporated. Prepare a 30 x 40 cm frame over a silicone mat. Put the batter into the frame and spread evenly. Bake at 180°C (356°F) for 14 minutes.
4. Cool completely and cut into 2.5 x 10 cm rectangles.

Vanilla Cream

• 325 g heavy cream
• 1 Prova Gourmet Madagascar Bourbon Grade A Vanilla Bean
• 74 g egg yolks
• 28 g super-fine granulated sugar
• 19 g gelatin mass

1. Prepare the vanilla-infused cream one day in advance by heating the cream and adding the split and scraped vanilla bean. Remove from heat and allow to infuse overnight.
2. The next day, remove the vanilla bean and top off the cream to bring it back up to its original weight.
3. Heat the infused cream. In a bowl, whisk together the egg yolks and caster sugar. Add to the hot cream and cook to develop a custard.
4. Remove from heat and add the gelatin mass. Mix until the gelatin is dissolved, and pour 20 g into each 2.5 x 10 cm mold.

Almond and Vanilla Pine Nut Praline

• 59 g almonds, raw
• 118 g pine nuts
• 118 g super-fine granulated sugar
• 6 g Prova Gourmet Vanilla Powder

1. Roast the almonds and pine nuts at 160°C (320°F) for 20 minutes. Add the vanilla powder.
2. Make a dry caramel using the sugar and pour onto the roasted nuts. Cool completely.
3. Transfer the cooled caramel and nuts to a food processor and blend until smooth.

Fusion Feuillantine Crunch

• 65 g milk chocolate couverture 38%
• 7 g dark chocolate couverture 70%
• 8 g Prova Gourmet Vanilla Fusion Flavored Cocoa Butter
• 146 g Almond and Vanilla Pine Nut Praline
• 0.6 g fleur de sel
• 73 g pailleté feuilletine

1. Melt the couverture chocolates and Fusion Vanilla together. Add in the Almond and Vanilla Pine Nut Praline, fleur de sel and feuilletine.

Madagascar Bourbon Vanilla Mousse

• 502 g heavy cream, divided
• 132 g whole milk
• 15 g Prova Gourmet Madagascar Bourbon Grade A Vanilla Bean, split and scraped
• 51 g egg yolk
• 31 g gelatin mass
• 73 g white chocolate 28%

1. In a saucepan, heat 132g of the cream with the milk and the split and scraped vanilla bean. Remove from the heat and allow to infuse overnight.
2. Reheat the infused cream mixture. Add yolks and cook to a custard.
3. Remove from the heat and add the gelatin mass and white chocolate. Stir until fully incorporated and cool to 21°C (70°F).
4. In the bowl of a stand mixer with the whisk attachment, whip the remaining 366g of heavy cream. Gently mix into the custard.

Vanilla Black Chocolate Coating

• 617 g dark chocolate couverture 70%
• 309 g cocoa butter
• 37 g Prova Gourmet Vanilla Fusion Flavored Cocoa Butter
• 37 g vegetable charcoal powder

1. Melt the chocolate, cocoa butter, and Vanilla Fusion. Stir in the charcoal.

Assembly

1. Place the cut sponge on top of the Vanilla Cream in molds and freeze.
2. Add the Feuillantine Crunch on top of the frozen cake and press until flush with the sides of the mold. Freeze.
3. Unmold and top with additional praline.
4. Line signature vanilla mold with the Vanilla Black Chocolate Coating. Freeze coating in mold.
5. Put 30 g of the Vanilla Mousse into the signature mold and add the frozen insert. Smooth over any excess mousse and freeze until service. Thaw for at least 2 hours before serving.

Photo Credits: Jordi Foto @jordifoto

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