Vanilla is an distinctive ingredient that the Relais Desserts pastry cooks use of their creations, every another scrumptious than the final. Between sweetness and depth, every dessert reveals its distinctive nuances, combining completely different textures and flavours for a memorable expertise. From the finesse of a millefeuille to the generosity of a flan, from the crispness of a Saint-Honoré to the magnificence of a chocolate entremets, take pleasure in these delectable desserts the place vanilla dominates!
A crispy puff pastry, a easy vanilla cream and a connoisseur contact with its completely spherical macaron… This XXL millefeuille offered by Marc Ducobu is a creation that mixes finesse and generosity! Will you give you the chance to withstand it?
Sébastien Bouillet’s ‘Odéon’ is a scrumptious dessert that reveals all of the nuances of vanilla. Sweetness, magnificence, and depth are the important thing traits of this refined masterpiece.
Thierry Gilg’s ‘Vanille Addict’ gives a symphony of sweetness the place vanilla expresses itself in all its splendour. With vanilla mascarpone cream, wealthy ganache, creamy caramel, smooth biscuit, and crispy shortbread pastry, it’s a dream for vanilla lovers!
Rice pudding with caramel is an actual connoisseur pleasure. Paying homage to childhood, it turns into a valuable talisman on this entremets created by Pierre Hermé. The smooth almond and vanilla biscuit is accompanied by a caramel mousse and a rice pudding cream, whose grains add a singular texture to the tasting expertise. Step one is caramel, adopted carefully by the feel of the rice grains, each agency and smooth, after which vanilla mixed with the extraordinarily crunchy grains of caramel-flavoured puffed rice.
This little ‘Nuage de Vanille’ cake by Christophe Roussel completely highlights Madagascar vanilla. It options vanilla mousse and cream, topped with a vanilla cream puff, all set in a crispy shortbread pastry base. This scrumptious dessert is stuffed with lightness and finesse!
When speaking about vanilla pastries, it’s exhausting to not point out Patrick Agnellet’s flan, with its ultra-melting texture, crispy pastry, and intense vanilla flavour for a scrumptious expertise. A dessert that’s each traditional and chic!
‘Diego’ by Mathieu Kamm is an beautiful encounter between the depth of chocolate and the sweetness of Madagascar vanilla. With a mousse and ganache made with 70% darkish chocolate, vanilla cream and mousse, a smooth almond-chocolate biscuit and a gianduja crisp with cornflakes and caramelised puffed rice, this entremets ensures an ideal concord for lovers of connoisseur pleasures.
Uncover Vincent Guerlais’ ‘Vanilla Saint-Honoré, with crispy cream puffs crammed with caramel cream and vanilla pastry cream. Its connoisseur puff pastry provides a stunning contact of crispness for a mountain of delight!
