Recipes
Mix the two flours (A) and the Extra Dry Butter with the flat beater to make the kneaded butter. Spread onto cake tin and let stand in fridge. Mix the flour (B), salt, Gourmet Butter Unsalted, vinegar and water to make the détrempe. Work into a ball and let stand in refrigerator. Make 2 double turns and 2 single turns with the kneaded butter respecting the rest times. Bake the puff paste at 180°C (356°F) between two cake tins with wedges of 1.5 cm in high then caramelize the pastry generously with icing sugar.
Soak the gelatine. Make a custard sauce with the scraped vanilla beans. Poach to 85°C (185°F). Add gelatine, pass through a sieve and leave cool quickly. Allow 12 hours in the fridge before use. Whip this base with the mascarpone.
Cut the puff pastry to the desired size. Using a piping bag, pipe mascarpone vanilla cream on a layer of puff pastry. Renew the operation and cover with a layer of puff pastry.
Pierre Gagnaire est un alchimiste du goût et un créateur culinaire de talent dont la cuisine ne cesse d'étonner les gourmets du monde entier. A soixante et trois an, le chef aux trois étoiles continue de prendre des risques à la création de chaque plat, dans les 14 restaurants qu'il possède et dirige comme un chef d'orchestre, à Paris, Londres, Tokyo, Hong-Kong et Las Vegas.
