The King of Desserts by Robert Wemischner

Sponsored by

Modest, confident, and indefatigable are just three words that come to mind when characterizing pastry chef Farid Azarang. With his brother Saeed, at Artelice Patisserie (currently 2 locations with a third in the works) over the past seven years, he has built a devoted audience for his stunningly beautiful French-inspired pastries and viennoiserie. In demand for catering some of Hollywood’s biggest events including sweets for the Grammy awards, Farid is always on the lookout for the next big thing. Currently his love for Whole Vanilla Bean Paste is deliciously present in a number of his cream-based desserts.

If you ask him to sum up his philosophy of dessert in a nutshell, he quickly answers: “I love to use all natural ingredients and accenting fruits, chocolate, cream, nuts and butter, I turn to Tahitian Gold vanilla in many of its market forms.” His kouign-amann, coated with crackly vanilla sugar, and buttercream filled cakes highlight his artistry in crafting desserts that deliver a pure and memorable essence of vanilla’s flavor in every bite.

With a nod to both America and France, Farid fashions a symphony of textures in his Pecan Royale. Drawing on that most American of nuts, the pecan, a species of nuts from a hickory tree native to the southern United States, and featuring a Madagascar Bourbon vanilla crémeux reflecting his French training, Farid appeals to palates on both sides of the Pond.  The dessert uses a custom made mold imported from France to lend a regal appearance, embossed with the intricate design of the Artelice logo.

At its base is a crunchy layer of pecan feuilletine and a nutted sponge cake. Inserts of caramel and chocolate crémeux are enveloped by a mousse infused with deep, complex vanilla notes that linger delicately on the palate. Smooth and rich, this dessert hits all of the appealing textural contrasts, fit for a king, as its name implies.

Pecan Royake Cake

by Farid Azarang, Executive Pastry Chef, CEO, Artelice Patisserie

Vanilla Mousse

• 669 g heavy cream, divided
• 220 g white chocolate
• 5 g gelatin (bloomed in cold water)
• 15 g Tahitian Gold Whole Vanilla Bean Paste 3x, Madagascar

1. Whip 446 g of the heavy cream to soft peaks and reserve in the refrigerator.
2. Heat the remaining 223 g of the heavy cream in a saucepan until just simmering.
3. Pour the hot cream over the white chocolate, then add the bloomed gelatin and the vanilla bean paste.
4. Blend with a hand blender until smooth and fully emulsified.
5. Cool the mixture to 95°F (35°C), then gently fold in the whipped cream. Use immediately.

Pecan Cremeux

• 254 g heavy cream
• 52 g whole milk
• 75 g pecan praline paste
• 3 large egg yolks
• 50 g granulated sugar
• 4 g gelatin (bloomed in cold water)
• 3 g Tahitian Gold Ground Vanilla Beans, Madagascar

1. Heat the cream, milk and praline paste in a saucepan until just simmering.
2. In a bowl, whisk together the egg yolks and sugar until pale.
3. Gradually pour the hot cream mixture into the yolks, whisking constantly.
4. Return the mixture to the pan and cook over low heat, stirring, until it reaches 180°F (82°C) and thickens slightly.
5. Remove from the heat and stir in the bloomed gelatin and vanilla beans.
6. Strain and cool to room temperature before using.

Pecan Sponge

• 4 large eggs (separated)
• 100 g granulated sugar, divided
• 80 g ground pecans
• 30 g all-purpose flour
• 1 g salt
• 2 g Tahitian Gold Ground Vanilla Beans, Madagascar

1. Preheat the oven to 340°F (170°C).
2. Line a 12-inch x 16-inch pan (30 cm x 40 cm) baking tray with parchment paper.
3. Whip the egg whites with half the sugar until stiff peaks form.
4. In a separate bowl, beat the egg yolks with the remaining sugar until pale and fluffy.
5. Fold the ground pecans, flour and salt into the yolk mixture.
6. Gently fold in the meringue in thirds to avoid deflating.
7. Spread the batter evenly on the prepared tray and bake for 12–15 minutes.
8. Cool before cutting to the desired shape.

Pecan and Milk Chocolate Feuilletine

• 100 g milk chocolate
• 50 g pecan praline paste
• 50 g feuilletine (or crushed cornflakes)
• 5 g Tahitian Gold Whole Vanilla Bean Paste 3x, Madagascar

1. Melt the milk chocolate over a double boiler.
2. Stir in the praline paste and feuilletine until well combined.
3. Spread the mixture thinly on parchment paper and refrigerate until set.
4. Cut to the same size as the sponge layers.

Pecan Praline

• 100 g granulated sugar
• 50 g water
• 100 g pecans, toasted
• 5 g Tahitian Gold Whole Vanilla Bean Paste 3x, Madagascar

1. Heat the sugar and water in a saucepan until it forms a deep amber caramel.
2. Stir in the toasted pecans until coated.
3. Spread onto parchment paper and cool completely.
4. Grind into a paste for the crémeux or crush into small pieces for garnishing.

Assembly

1. Prepare the Layers:

• Cut the pecan sponge into the desired shape (e.g., circles or rectangles) to match the mold size.
• Cut the pecan and milk chocolate feuilletine to the same size as the sponge.

2. Layering:

• Place the first layer of pecan sponge at the base of your mold.
• Pipe or spread a layer of pecan crémeux on top of the sponge.
• Add the feuilletine layer for crunch.
• Pipe a thick layer of vanilla mousse on top. Repeat layers if desired.

3. Chill:

• Freeze the assembled cake for at least four to six hours to set.

4. Finishing Touches:

• Unmold the cake and glaze or spray with a velvet chocolate finish for a professional look.
• Garnish with crushed pecan praline, whole caramelized pecans or gold leaf for elegance.

5. Serve:

• Let the cake sit at room temperature for 20–30 minutes before serving to achieve the perfect texture

For more information about Tahitian Gold Vanilla products, contact Noa Martin at
[email protected] or 310 465 0856.

(This article appeared in the Winter 2025 issue of Pastry Arts Magazine)