Millefeuille intense vanilla bourbon caviar ice cream caramel

Caramel ice cream:

• 78 g caster sugar
• 18 g uht cream
• 32 g fine butter
• 305g whole milk
• 48g egg yolk
• 21 g of atomized glucose
• 30g milk powder
• 1.2 g of stabilizer
• 1g fleur de sel
• 534g total weight

Leafing:

• 175g T45 flour
• 75g T55 flour
• 6 g Guérande salt
• 37 g fine melted butter
• 109 g cold water
• 200 g dry butter

White eaten with vanilla:

• 140g egg white
• 110 g caster sugar
• 30 g gelatin mass

Vanilla custard:

• 210g whole milk
• 90 g whipping cream
• 30 g caster sugar
• 75g egg yolk
• 2 bourbon vanilla pods

Bourbon vanilla caviar syrup:

• 32g water
• 32 g caster sugar
• 10 bourbon vanilla pods, scraped

Bourbon vanilla caviar syrup:

• 32g water
• 32 g caster sugar
• 10 bourbon vanilla pods, scraped

Custard:

• 250 liters of UHT milk
• 50 g caster sugar
• 8g butter
• 40g yolk
• 20 g cream powder
• 5g type 45 flour
• 0.5 Bourbon vanilla bean
• 373g total weight

Double cream mousse:

• 105g pastry cream
• 1.5 g gelatin sheet
• 112 g whipped cream
• 112g double cream
• 15g icing sugar
• 1 grated Bourbon vanilla bean

Caramel ice cream:

• Make a dry caramel with half the auburn colored cooking sugar, then deglaze with the lukewarm cream, then the butter; add the milk and heat with the atomized glucose and the milk powder.
• Mix part of the sugar with the stab, then incorporate it into the milk at 50°C, blanch the yolks and the rest of the sugar, pour over the milk then cook everything at 83°C.
• Strain then set aside to cool.
• Add the Guérande salt then churn.
• Put in cell at the exit of oven then once frozen put in paco bowl.
• Once packaged, pour into a 0.8 mm high frame then cut into 18×1.8 cm strips.

Leafing:

Tempera

• Mix the water and Guérande salt together.
• Make the tempera using the water, flour and melted butter.
• Weigh 2 kg dough pieces and make squares.
• Film and reserve in the refrigerator.
• Lower the butter in a rolling mill then the tempera.
• Introduce the butter into the tempera and close like an envelope.
• Give a simple tour, film and refrigerate for 2 hours
• Give 4 more turns (so 5 turns in total) lowering to 13 in width and 6.5 in length.
• Always leave 2 hours between each round.
• Roll out the dough pieces to 3 and leave to rest for 24 hours
• Sieve the brown sugar so as to have a very fine sugar then take the puff pastry from the freezer spread to 2.5 and spread it again to 1.5 twice with the brown sugar.
• Cut 20 cm x 2.3 cm strips, make an incision in the shape of a vanilla bean on one of the three strips necessary for assembling the millefeuille, then store in the freezer.
• Cook at the time in the Panini appliance at 180°C for about 15 seconds.

Vanilla blancmange:

• Whip the egg whites with the firm sugar without graining them then add the melted gelatin mass.
• Spread out in a frame 1 cm high then bake at 80°C for 5 minutes, then cut out strips 18 cm by 2 cm wide make holes close together using a diamond cookie cutter by dipping them in the water every time.

Vanilla custard

• Heat the milk, cream and scraped vanilla, blanch the sugar with the egg yolks, cook the whole at 82°C.
• Store in a pipette in the fridge.

Bourbon vanilla caviar syrup

• Bring the water to a simmer with the sugar, scrape the vanilla pods with a knife to recover as many seeds as possible.
• Add them to the still hot syrup then strain.
• Store in a pipette.

Custard

• Heat the milk, butter, ¼ of the weight of the sugar, the vanilla (scraped).
• Blanch the yolks with the rest of the sugar, add the cream powder and the flour, pour in some of the milk and put everything back to cook, remove after 3 minutes of boiling on a film-covered plate and cool quickly in the cell.

Double cream mousse

• Smooth the pastry cream, add the icing sugar and the scraped vanilla pods, pass through a sieve.
• Add the melted gelatin mass, delicately add the double cream then finish the mixture with the whipped cream.
• Store in a piping bag with the plain mini nozzle.