Vanilla Bourbon sugar dough
Ingredients225g AOP butter unsalted roll 1.65g salt 288g flour type T45 88g toasted flour type T45 (20 min in a hoven at 150°C) 38g hazelnut powder 55g egg yolks 38g whole fresh eggs 7.5g Prova Gourmet Madagascar Bourbon vanilla extract with seeds |
MethodSoften the butter. Add the sugar, then the powders sifted together. Finish by adding the eggs one by one and then the vanilla extract with seeds. Leave the dough to rest overnight. Roll and put in shape. Bake at 170°C in circles on a "Silpain®" cloth for 16 to 18 minutes. |
Baked cheese cream
Ingredients150g cream cheese 150g cottage cheese 70g egg yolks 50g milk 50g UHT cream 35% 15g Sauvignon white wine 3.5g Prova Gourmet Madagascar Bourbon vanilla bean |
MethodMix all the ingredients, blend well. Pour up to half of the ingredients into the 80% baked tart (130gr for a tart 5cm high and 6cm diameter). Finish baking at 170°C for 25 to 30 minutes. |
Bourbon vanilla chantilly
Ingredients250g cream UHT 35% 25g Prova Gourmet Madagascar Bourbon vanilla extract with seeds |
MethodWhipped gently and fill the tart cold. Never over-whipped the cream. Garnish the cream to the top of the tart, scrape well to get something neat. Sprinkle with icing sugar. Top with a chocolate vanilla bean. |
Recipe courtesy of Prova Gourmet
