VANILLA TART
Cost
Difficulty
Range DÉLIFRANCE A LA FOLIE!
Hot or cold COLD
Main ingredient Vanilla

Ingredients

FOR 10 PORTIONS

VANILLA CRUNCH
- Crushed almonds
: 50g
- Icing sugar : 40g
- Egg whites : 12g
- Vanilla pod : 1/4

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.

VANILLA CHANTILLY
- Whipping cream
: 150g
- Sugar : 15g
- Vanilla pod : 1/2

Infuse grated vanilla pod for 2 h minimum in whipping cream with sugar.
Whisk to form the Chantilly.

VANILLA CRÈME BRÛLÉE
- Whipping cream
: 200g
- Egg yolks : 65g
- Gelatin : 3g
- Sugar : 50g
- Vanilla pod : 1

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.

DRESSING
- Gold leaves

Method

  • DRESSING
    1.Fill Délifrance A La Folie! tart shell with a little crunch (5 g per unit) and crème brûlée (30 g per unit).

    2.Chill.

    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

Chef’s tip

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.

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