Chefs Delight Infiniment Vanilla Recipe by Chef Pascal Poiteven

Editor1Chefs Delight, Chefs Delight Awards 3rd Chapter, Recipes, WINE & DINE
Chef Delight Infiniment Vanilla Recipe by Chef Pascal Poiteven

Infiniment Vanilla Recipe

This week’s try it at home Chef Delight Infiniment Vanilla Recipe is brought to you by Chef Pascal Poiteven and sponsored by Chefs Delight Awards

 

INGREDIENTS 

SABLEE BRETON

  • Butter 64gr
  • Caster sugar 64gr
  • Fleur De sel 0,5gr
  • Eggs yolks 32gr
  • White flour 90gr
  • Baking powder 6gr

CREMEUX VANILLA

  • Vanilla bourbon From Madagascar 2pod
  • Cream 85% 125gr
  • Caster Sugar 25gr
  • Gelatin 1gr
  • Water 6gr

BISCUIT AURORE

  • Eggs 85gr
  • Caster sugar 47,5gr
  • Almond powder 47,5gr
  • Flour white 18,5gr
  • Baking powder 1gr
  • Melted butter room temperature 25gr

SUGAR SYRUP

  • Water 50gr
  • Sugar caster 40gr

MOUSSE WITH CHOCOLAT VANILLA

  • Milk 63gr
  • Cream 85% 63gr
  • Vanilla pod from Mexique 2pods
  • Eggs yolks 25gr
  • Sugar Caster 12,5gr
  • Chocolate white 35% 125gr
  • Gelatin 1,5gr
  • Water 9gr
  • Cream 85% 113gr

 

METHOD OF PREPARATION 

SABLEE BRETON

  • Mix the cream the butter with the sugar by using the paddle from the pastry mixer. Add the eggs yolk one at a time. With a scraper, scrab the mixture time after time to make sure that all the ingredients are well incorporated.
  • Sieve the flour and baking powder and then add the salt. Incorporate it into the butter mix.
  • Transfer the dough into a clean container, cover it with cling film and then place into the fridge for about 1 to 2 hours
  • Preheat the oven at 150°c (for convection oven) or 180°c for conventional oven
  • Lay down the dough up to 3-4mm thickness, place a silicone mat over a baking tray and then place the dough on it. Then with a cake frame (square shape of 10×10 cm if you have or round of 16cm diameter and 8cm high) cut the dough and remove the excess.
  • Put back into the fridge for about 10 minutes
  • Then place the dough into the oven and bake for about 15 to 20 minutes or until golden colour
    Let to cool down a little bit before removing the frame

 

CREMEUX VANILLA

  • Place into a deep freezer a tray with a greaseproof paper on it and the square or round frame you used for the sablee
  • With a small knife cut in half from the lengthwise the vanilla and grate it to get the seed and place into a saucepan with the cream, eggs yolks and sugar.
  • Into another saucepan combine the gelatin with the water and place on the side
  • Place the first saucepan with the cream over the low heat and stir continuously until the cream arrives at 85°c and then strain it over a clean mixing bowl. Dissolve the gelatin and incorporate it into the cremeux.
  • Transfer the cremeux into the frame you put into the deep freezer and keep overnight

 

BISCUIT AURORE

  • Preheat the oven at 150°c (for convection oven) or 180°c for conventional oven
  • Need a baking tray with silicon on it
  • Make sure the eggs are at the room temperature
  • Whip the egg with sugar until it forms like a ruban, meanwhile sieve the almond with the flour and baking powder. Melt the butter but it should be at the room temperature
  • When the eggs mix is ready, incorporate delicately the flour mix, then pour a little bit of the egg mixture over the melted butter, mix it and then transfer it over remaining the eggs mix.
  • Lay down uniformly the biscuit over the greaseproof paper and bake for about 10 minutes or when you press a little bit with your hand it sounds a little bit crunchy.
  • Let to cool down

 

SUGAR SYRUP

  • Bring to boil all the ingredients together and then let to cool down

 

MOUSSE WITH CHOCOLATE VANILLA

  • Chop the chocolate and melt over a water bath and then place on a side
  • Whip the second cream and place it into the fridge
  • In a saucepan put the gelatin and the water and combine 
  • Into another saucepan put the cream, milk, egg yolks, sugar and the vanilla that has been grated and proceed like for the vanilla cremeux. Strain it and scale 75gr of it 
  • Dissolve the gelatin and incorporate into the 75gr cream mix. Then pour in 3 times over the melted chocolate. Use the hand blender to make sure all ingredients are well incorporated. When the chocolate is at room temperature incorporate the cream

 

ASSEMBLING THE INFINIMENT VANILLA

METHOD OF PREPARATION 

  • Take the frame you did use from the beginning and cut the biscuit with it.
  • On a tray or a cake base place first the sable Breton, the over it place the cremeux vanilla from the freezer, then place the biscuit over the cremeux. With the brush pass the syrup on the biscuit uniformly and then finish with the mousse. Make sure this one is well over it and at the level of the frame
  • Place into the deep freezer overnight
  • Glaze the top of the cake with a neutral glaze combine with vanilla powder (you can find this in the specialized shop for pastry ingredients or some supermarkets)
  • Then with a blow torch warm up the frame to be able to remove the cake from it
  • For the top use one vanilla pod rolled a little bit into caster sugar, then some fresh raspberries. If you’re your chocolate was a block then use a strong round cutter and place it at a 45° angle to be able to roll some thin leave of chocolate and place it straight away on the cake

 

Chef Delight Infiniment Vanilla Recipe by Chef Pascal Poiteven

Chef Pascal has had an exceptional career over the last 4 decades, that has taken him to various countries and locations around the world – from his home country of France to the United Kingdom, to Russia and other soviet nations, to Greece, Turkey, Israel, Egypt and now Kenya. Interestingly he has only worked 8 years in his home country, France.

At the age of 19, he took up formal training for a 2-years apprenticeship at Hotel Concorde La Fayette in Paris, France – one of the largest 5 Star Hotel in Paris (1000+ rooms) owned by the famous Taittinger Family. He then went on to achieve Chef’s Diploma at Vincenne Pastry School, after which he took up the Commis Chef position at Hôtel Restaurant Trianon Palace – Versailles France, now run by the famous celebrity Chef Gordon Ramsay.

He left his country and worked on a Cruise Ship from the UK then moved to Scotland for a short while before he went to Ankara in Turkey for the Sheraton Hotels. Pascal then joined Hyatt Group of Hotels following what he remembers as the best interview of his career for the Hyatt Regency Hong Kong. He was then interviewed by a Swiss Executive Chef and His Italian Sous Chef who took to him immediately and even went to lunch with him during the interview.

In 2010, Sankara Nairobi found him at The One and Only in the Maldives where he had been for only 18 months. The opening Executive Chef at the time called for assistance and shortly after Pascal arrived in Nairobi on time for the official hotel opening and has been here for 10 years now, the longest he has been at any one place.

Chef Pascal has built an incredible reputation for producing some of the finest pastries wherever he has worked. A highlight of his invaluable experience is that he led the team at the Grand Hyatt Amman, Jordan that would handle elaborate wedding cakes preparations.

Chef Pascal Poiteven
Pastry Chef

A Chefs Delight Awards Nominated Chef

If you are a Chef and would like to have your recipe featured on Go Places Digital, get in touch with Mansoor Jiwani, Founder and CEO of Chefs Delight Awards. +254 724 740 527

Nev Jiwani Co-Founder and Director Chefs Delight Awards recently had an opportunity to meet Chef Pascal at the Sankara Hotel

Check Out Other Chefs Delight Recipes Click HERE

Sharing is Caring :)