Decadent vanilla cabbage

Steps

• Hydrate the gelatin. Mix a small portion of the milk with the potato starch while cold.
• Heat the remaining milk and Vanifusion to 85-90°C.
• Pour some of the hot milk over the milk-starch mixture.
• Put everything back in the saucepan and bring to a boil.
• Remove from heat and add the gelatin mass. Emulsify with a spatula and pour over the partially melted chocolate. Blend.
• Add the cold cream. Blend again. Cover with cling film, pressing it directly onto the surface.
• Allow to crystallize for 12 hours in the refrigerator.

Steps

• Preheat the oven to 150°C. Roast the almonds for 20 minutes. This will enhance their aroma (like with coffee).
• In a saucepan, combine the sugar and water. Heat over medium heat until an amber color is obtained (approximately 180°C), then transfer the caramel to a baking sheet and let it cool.
• Once the caramel has cooled to room temperature, roughly break it up and place the pieces in the blender. Grind the caramel into a powder.
• Add the almonds, fleur de sel and Norohy vanilla powder to the mixer bowl and mix until a paste is obtained.
• Take a few breaks to avoid overheating the almonds and to scrape down the sides of the blender. Blend until smooth. The praline is ready!
• It can be stored at room temperature in an airtight container.

 Steps:    

• Hydrate the gelatin.
• Heat the milk to 60-70°C. Add the hydrated and drained gelatin and mix.
• Pour slowly over the praline, emulsifying with a spatula.
• Blend with an immersion blender to perfect the emulsion.
• Cover with film and allow to crystallize at 4°C for a minimum of 12 hours.

 Steps:    

• In the bowl of a mixer fitted with the paddle attachment, or by hand, mix all the ingredients until the dough comes together a little.
• Knead the dough by hand on the work surface, then roll it out between 2 baking sheets to a thickness of 2 mm.
• Refrigerate for at least 1 hour (or 15 minutes in the freezer).
• Cut out circles with a diameter of 4 cm.

There will be some choux pastry left over, but we recommend making this quantity to ensure success. Poached choux pastries freeze very well, either raw or cooked.

• Bring the water, milk, butter cut into small pieces, salt, and honey to a boil. It is important that the butter is completely melted before the liquids come to a boil.
• Off the heat, add the flour all at once and mix until you obtain a homogeneous, smooth and slightly elastic mixture called panade.
• Finish drying the panade over low heat, until a thin sticky layer forms on the bottom of the pan.
• Pour the panade into the bowl of a mixer fitted with a paddle attachment or into a mixing bowl.
• Mix (with a paddle or spatula) until no more steam escapes.
• Add the beaten eggs little by little, in a thin stream, until you obtain the desired consistency of choux pastry: the furrow that gently closes.
• Fill a piping bag fitted with a plain nozzle of 10 or 12.
• Preheat the oven to 170°C using the static heat setting.
• Poach choux pastries approximately 3.5 to 4 cm in diameter.
• Place a craquelin disc on each cabbage. Bake for approximately 30 to 35 minutes. The color should be very golden, almost amber, all over the cabbage.
• It is better to have overcooked cabbage than undercooked cabbage.
• Remove the cabbages from the oven and place them on a wire rack to cool.

• Pierce the cabbages on top.
• Whip the whipped ganache using a robot or electric mixer until it reaches a bird's beak texture.
• Fill the choux pastries two-thirds full with whipped vanilla ganache. Fill the choux pastries to the brim with the praline confit.
• Place the whipped ganache in a piping bag fitted with a plain 12 nozzle.
• Pipe a generous ball of ganache onto the choux pastry. Sprinkle the ganache ball with a little vanilla powder.
• Using a slightly warmed melon baller, make a well in the center of the ganache. Clean the melon baller in hot water between each cream puff.
• Fill the well with praline confit. Enjoy immediately.