Recipes
Bring the milk to a boil, add the vanilla beans, and let infuse for at least 15 minutes or overnight.
Combine the sugar, cornstarch, flour, and egg yolks.
Strain the infused milk, pour it over the mixture, and bring to a boil while stirring constantly.
Remove from the heat and add the butter, cocoa butter and melted gelatine.
Once cooled, fold in the mascarpone.
Combine the soft butter with the icing sugar. Add the cornstarch and ground almonds. Gradually add the eggs.
Finally, add the cognac and mix well.
Mix the flour(1) and 1062 g of the Extra Dry Butter sheet without overmixing. Shape into a square, then refrigerate overnight.
Make another dough with the flour(2), salt, vinegar, water, sesame paste, and the rest of the butter.
Enclose the 2nd dough in the dough. Give it one single turn. Refrigerate for 1 hour, then give it a double turn.
Refrigerate for 1 hour, then give it another double turn and return it to the refrigerator. Give the dough a final single turn, then return it to the refrigerator.
While very cold, roll the dough out to a thickness of 2.5-3 mm, and let it rest in the refrigerator. Using a cutter, cut out Ø16, 18 or 20 cm circles.
Gently combine the ingredients.
Combine the pastry cream with the almond cream.
Add the sesame praliné.
Keep in the refrigerator.
Whisk the ingredients together. Keep in the refrigerator.
Bring the water, brown sugar, glucose, and gum arabic to a boil and blend.
Keep in the refrigerator.
Make a caramel with the sugar, then pour it over the black sesame seeds (previously toasted for 10 minutes in a 160°C convection oven) on a Silpat mat.
Let cool, then grind in a Thermomix.
Add the salt and adjust the consistency with grapeseed oil.
Blanch the orange or mandarin peels 3 times, starting each time in cold water, then make a syrup with the purée and the sugar.
Reduce to cook the peel well, then mix in a Thermomix to obtain a paste. Keep in the refrigerator.
Blanchir les zestes d'orange ou de mandarine, les mains de Buddha émincées et les zestes de yuzu 3 fois (commencer dans de l'eau froide à chaque fois).
Réaliser un sirop avec l'eau, le sucre et le glucose, puis ajouter les agrumes.
Laisser confire sur feu moyen jusqu'à ce que les agrumes deviennent transparents. Laisser refroidir puis mettre au réfrigérateur une nuit.
Blanch the orange or mandarin zest, sliced Buddha's hand, and yuzu zest 3 times, starting each time in cold water. Make a syrup with the water, sugar and glucose, then add the citrus. Let it cook slowly over medium heat until transparent in colour. Let cool, then refrigerate overnight.
Fill the centre of one puff pastry disc with 2 layers of frangipane and marmalade with confit cubes on top. Place another puff pastry disc on top. (Be careful when sealing the edge of the galette. Use a little water and do not press down too hard to preserve the pastry's beautiful layers).
Refrigerate, then use a paring knife to give the galette a scalloped edge. Brush with egg wash, then return to the fridge. Brush with more egg wash, then score the top with a knife. Let rest once more in the refrigerator. Bake for approximately 35-45 minutes in a 170°C convection oven (50% humidity).
Place a sheet of baking paper and a rack on the top of the galette during half of the baking time so that the galette will be perfectly flat on the top. Bake without letting the galette dry out.
After baking, brush the top immediately with the syrup, let cool, then brush again.
Decorate with toasted black sesame seeds and sliced Buddha's hand confit.
