Vanilla Cloud Entremet
– a vanilla cookie,
– a vanilla cream,
– a praline crunch,
– vanilla mousse,
– white velvet spray.
Materials used
– Silikomart Bollicine mold
– Micro-perforated silicone baking mat
– Silikomart small oven mold x15 cavities
– White velvet spray
Ingredients
Vanilla biscuit
✔30g sugar
✔1 egg
✔Vanilla powder
✔40g liquid cream
✔10g hot melted butter
✔40g flour
✔60g egg whites
Vanilla cream
✔40g milk
✔40g cream
✔1 yellow
✔1g gelatine
✔8g sugar
✔Vanilla powder or vanilla pod
✔30g white chocolate
Praline crisp
✔20g white chocolate
✔35g hazelnut praline
✔20g crêpes dentelles
Vanilla mousse
✔50g liquid cream
✔50g white chocolate
✔100g cold liquid cream
✔vanilla
✔2g gelatin
Assembly
White velvet spray
The recipe
For 4 desserts
Vanilla cookie
✔30g sugar
✔1 egg
✔Vanilla powder
✔40g liquid cream
✔10g hot melted butter
✔40g flour
✔60g egg whites
In a bowl mix the powders together: flour, powdered sugar, a little vanilla powder.
Add 1 egg, cream and melted butter. Mix well. Beat egg whites with electric mixer. Take a small portion of the whites and mix with the powders to loosen the mixture. Add the remaining egg whites, stirring gently with a spatula.
Pour the batter onto a baking tray lined with baking paper.
Smooth with an angled spatula to ensure an even layer.
Bake at 170°C for approx. 12-15 minutes.
Leave to cool, then cut out your cookie using a circular cookie cutter slightly smaller in diameter than your mould.
Vanilla cream
✔40g milk
✔40g cream
✔1 yellow
✔1g gelatine
✔8g sugar
✔Vanilla powder or vanilla pod
✔30g white chocolate
Hydrate the gelatine in very cold water. In a saucepan, heat the cream, milk and vanilla. Pour this hot liquid over the egg yolk and sugar mixture and mix well. Return to the saucepan and cook over low heat, stirring constantly, until the temperature reaches 83/84º C. Remove from the heat, stir in the gelatine and pour over the melted white chocolate. Fill the silikomart petits fours mold (15 cavities) and place in the freezer for at least 2 hours.
Praline crisp
✔20g white chocolate
✔35g hazelnut praline
✔20g crêpes dentelles
Mix praline, melted white chocolate and crumbled crêpes dentelles. Roll out between two sheets of parchment paper and freeze for a few minutes. Using a cookie cutter, cut out circles smaller in diameter than your mold. Set aside in the freezer until ready to assemble.
Vanilla mousse
✔50g liquid cream
✔50g white chocolate
✔100g cold liquid cream
✔vanilla powder or vanilla bean
✔2g gelatin
In a bowl of cold water, place the gelatin leaf. In a saucepan, heat the 50g liquid cream with the vanilla pod previously scraped out with the tip of a knife, or the vanilla powder. Cover and leave to infuse for at least 20 minutes. Return the cream to the heat. Remove from the heat and add the gelatine and melted white chocolate. Remember to remove the vanilla pod. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when its temperature is < 35°C and stir gently.
Assembly
Fill silikomart mould halfway with vanilla mousse. Add the vanilla cream insert. Top with vanilla mousse and finish with vanilla cookie and praline crunch. Freeze overnight.
The next day, unmold the desserts and immediately apply the white velvet spray. Sprinkle a little vanilla powder on top. Place in a cool place to defrost. Allow at least 2 to 3 hours.
