THE vanilla cake... a lot of people are asking the recipe.
The original recipe is made by Philippe Conticini for "La Patisserie des reves".
This cake is divided in 4 layers perfectly matching: a crunchy vanilla duja, a vanilla moist cake, a
black vanilla cream, a vanilla mousse and a white velvet.
This recipe can be done in multiple session. In bracket, I will indicate when you can stop for the day/week, place everything in the deep freezer.
The quantities are for a 10 people cake.
You will need 2 baking pans of 2 different sizes (if you pick up a round size, their diameters need to be 1 or 2 cm gap).
USTENSILS REQUIRED:
2 baking pans
Mixer.
pastry thermometer.
hand blender
The recipe is pretty long but each layer can be done a separate day as it need to be deep frozen. You still need to make the layers in the order of the recipe.
1) The Crunchy vanilla dujaIngredients:
[end of the session : can stop here, just place your prep in the deep freezer.]
2) Vanilla moist cake
Ingredients
Process ;
Warm up the oven at 170°C.
Mix the first ten ingredients (up to the melted butter)
Beat 90 g of egg whites until stiff with 10 g of brown sugar.
add a small part of the white eggs into the mix
Add the flour and baking powder
Add the rest of the white eggs. Mix slowly.
Pour the mix into your small baking pan.
Bake for 15-20 min
Leave it cool down and place the crunchy vanilla duja (1st part ) on the top of the cake.
back in the fridge, remove from the pan with a knife and put it back in upside down (the Duja should be under the cake)
[end of the session : can stop here, just place your prep in the deep freezer.]
3) back vanilla cream
Ingredients :
Process:
Dump the gelatin in a cold water bowl.
boil the milk, cream and vanilla.
Mix the yellow eggs and the sugar.(the sugar will "cook' the eggs due to a chemical reaction. It does avoid to have scrambled eggs when you add the milk)
Pour the mix on your mix and heat up until 83°C.
Add the gelatin (wringed)
Melt chocolate and pour the mix/cream on it.
Add the black colorant.
Mix it with your hand blender.
Cool down than pour it on the top of your 2 1st preparations.
[end of the session : can stop here, just place your prep in the deep freezer.]
4) white chocolate and vanilla mousse and pâte à bombe
'pate a bombe', literally bomb dough. :S scary isn't it. https://www.youtube.com/watch?v=ifu3GG08K3w
Ingredients :
For the white chocolate and vanilla mousse
Preparation
Place the gelatin in a cold water bowl
Boil 90 g of cream with vanilla, let it infuse for 10 min.
Ad the yolk, warm up up to 83°C,
Add the gelatin (wringed) .
Melt the chocolate and pour the previous mix on it.
Mix with the had blender.
For the pate a bombe:
Place all the ingredients in a bowl and warm up to 70°C in a hot-water bath.
Mix with a mixer, it's should turn a bit foamy.
Add it to the chocolate mousse.
Beat 195 g of cream into a Chantilly ( recommendation : place the cream, bowl and whisks in the fridge, it's easier if it's cold and all at the same temperature).
Incorporate slowly to the chocolate mousse + pate a bombe mix.
5) Dressing
Take the first 3 preparations from the smaller pan, place them into the bigger one.
Pour the vanilla and chocolate mousse on the side.
Everything need to go in the deep freezer for at least 3hs.
[end of the session...well it has to go to the deep freezer]
Remove your cake from the pan, smooth the edges if required.
Spray a chocolate velvet (It's a spray you can buy in any baking shop)
Keep it in the fridge.
[Credits : il etait une fois la patisserie]
The original recipe is made by Philippe Conticini for "La Patisserie des reves".
This cake is divided in 4 layers perfectly matching: a crunchy vanilla duja, a vanilla moist cake, a
black vanilla cream, a vanilla mousse and a white velvet.
This recipe can be done in multiple session. In bracket, I will indicate when you can stop for the day/week, place everything in the deep freezer.
The quantities are for a 10 people cake.
You will need 2 baking pans of 2 different sizes (if you pick up a round size, their diameters need to be 1 or 2 cm gap).
USTENSILS REQUIRED:
2 baking pans
Mixer.
pastry thermometer.
hand blender
The recipe is pretty long but each layer can be done a separate day as it need to be deep frozen. You still need to make the layers in the order of the recipe.
1) The Crunchy vanilla dujaIngredients:
- 70 g white almonds
- 10 g icing sugar
- 5 g butter
- 45 g white chocolate
- 0,6 g salt
- 25 g feuilletine (https://en.wikipedia.org/wiki/Feuilletine could be 15 g pralin chocolate + 10 g of dry crepes/should be crunchy)
- 5 g vanilla bean
Process:
Mix together almonds and the icing sugar until it's making a smooth paste. (Mixing will warm up the almonds and the oil will come out. - Melt butter and chocolate
- Mix all the ingredients together
- Spread the paste between 2 greaseproof paper.
- Cut a circle of your biggest baking pan.
- Keep in the fridge
[end of the session : can stop here, just place your prep in the deep freezer.]
2) Vanilla moist cake
Ingredients
- 85 g almonds powder
- 65 g brown sugar
- 20 g white eggs
- 35 g yellow eggs
- 5 g liquid vanilla
- 5 g vanilla bean
- 20 g liquid cream
- 15 g sugar
- 0,4 g salt
- 70 g melted butter
- 90 g white eggs
- 35 g flour
- 2 g baking powder
- 10 g brown sugar (again)
Process ;
Warm up the oven at 170°C.
Mix the first ten ingredients (up to the melted butter)
add a small part of the white eggs into the mix
Add the flour and baking powder
Add the rest of the white eggs. Mix slowly.
Pour the mix into your small baking pan.
Bake for 15-20 min
Leave it cool down and place the crunchy vanilla duja (1st part ) on the top of the cake.
back in the fridge, remove from the pan with a knife and put it back in upside down (the Duja should be under the cake)
[end of the session : can stop here, just place your prep in the deep freezer.]
3) back vanilla cream
Ingredients :
- 75 g semi-skimmed milk
- 100 g liquid cream
- 50 g vanilla
- 25 g yellow eggs
- 1 g sugar
- 85 g white chocolate
- 2 g gelatin (1 sheet)
- 1 g black colorant
Process:
Dump the gelatin in a cold water bowl.
boil the milk, cream and vanilla.
Mix the yellow eggs and the sugar.(the sugar will "cook' the eggs due to a chemical reaction. It does avoid to have scrambled eggs when you add the milk)
Pour the mix on your mix and heat up until 83°C.
Add the gelatin (wringed)
Melt chocolate and pour the mix/cream on it.
Mix it with your hand blender.
Cool down than pour it on the top of your 2 1st preparations.
[end of the session : can stop here, just place your prep in the deep freezer.]
4) white chocolate and vanilla mousse and pâte à bombe
'pate a bombe', literally bomb dough. :S scary isn't it. https://www.youtube.com/watch?v=ifu3GG08K3w
Ingredients :
For the white chocolate and vanilla mousse
- 90 g + 195 g liquid cream
- 35 g vanilla bean
- 30 g yolk
- 4 g of gelatin (2 sheets)
- 130 g of white chocolate
- 45 g of yolk
- 45 g water
- 15 g 0% milk powder
- 10 g of glucose
Preparation
Place the gelatin in a cold water bowl
Boil 90 g of cream with vanilla, let it infuse for 10 min.
Ad the yolk, warm up up to 83°C,
Add the gelatin (wringed) .
Melt the chocolate and pour the previous mix on it.
Mix with the had blender.
For the pate a bombe:
Place all the ingredients in a bowl and warm up to 70°C in a hot-water bath.
Mix with a mixer, it's should turn a bit foamy.
Add it to the chocolate mousse.
Beat 195 g of cream into a Chantilly ( recommendation : place the cream, bowl and whisks in the fridge, it's easier if it's cold and all at the same temperature).
Incorporate slowly to the chocolate mousse + pate a bombe mix.
5) Dressing
Take the first 3 preparations from the smaller pan, place them into the bigger one.
Everything need to go in the deep freezer for at least 3hs.
[end of the session...well it has to go to the deep freezer]
Remove your cake from the pan, smooth the edges if required.
Spray a chocolate velvet (It's a spray you can buy in any baking shop)
This is the translation from the website "Iletaitunefoislapatisserie.com : "Once upon a time the pastry".
[Credits : il etait une fois la patisserie]
