|Range||DÉLIFRANCE A LA FOLIE|
|Hot or cold||COLD|
- Crushed almonds : 50g
Mix grated vanilla, icing sugar, and almonds.
Whisk egg whites to a light mousse. Mix with almonds and mix in two gos.
Make small piles on a baking sheet and bake for approximately 20 mn at 150°C/300°F.
- Whipping cream : 150g
Infuse grated vanilla pod for 2 h minimum in whipping cream with sugar.
Whisk to form the Chantilly.
VANILLA CRÈME BRÛLÉE
- Whipping cream : 200g
Infuse grated vanilla in cream for 2 h. Whisk egg yolks and sugar.
Warm cream and add yolks mix before boiling.
Bring to 83°C/181°F.
Add soaked gelatin.
Chill to 35°C/95°F.
- Gold leaves
1.Fill Délifrance A La Folie! tart shell with a little crunch (5 g per unit) and crème brûlée (30 g per unit).
3.Decorate with vanilla Chantilly cream with a nozzle (15 g per unit).
4.Top with a piece of vanilla pod, golden crunch and gold leaves
Discover the Délifrance A La Folie! range
For this recipe I made a standard cold-prepared crème brûlée recipe, but if you prefer a more traditional recipe, you can pour a liquid mixture into the Délifrance A La Folie! tart shell and then bake it.