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Crispy vanilla shell
Cut to 2 mm thick and place in fridge

Vanilla choux pastry
Prepare a classic choux pastry and sauté it. Cook the vanilla with the crispy shell at 150ºC for 40 mins.

Creamy Vanilla with Mascarpone
Make a confectioner's cream. Add in the prepared jelly and butter, then the mascarpone. Stir well. Set aside in the cold...

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Crispy vanilla shell
Cut to 2 mm thick and place in fridge

Vanilla choux pastry
Prepare a classic choux pastry and sauté it. Cook the vanilla with the crispy shell at 150ºC for 40 mins.

Creamy Vanilla with Mascarpone
Make a confectioner's cream. Add in the prepared jelly and butter, then the mascarpone. Stir well. Set aside in the cold for 4 hours minimum.
 
Strawberry confit
Heat the fruit and glucose to 40º. Add in the pectin mixed with sugar. Stir and bring to the boil. Set aside in the cold.
 
Presentation 
SQ Orange flower-infused chantilly cream.
SQ White chocolate flower.

SQ White chocolate discs coloured red. 

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Ingredients 4 persons
  • CRISPY VANILLA SHELL
  • 200 g butter
  • 250 g brown sugar
  • 250 g flour
  • 2 g powdered vanilla
  • VANILLA CHOUX PASTRY
  • 250 g water
  • 250 g milk
  • 250 g butter
  • 5 g fine salt
  • 5 g extra fine sugar
  • 2 g powdered vanilla
  • 250 g flour
  • 500 g eggs
  • CREAMY VANILLA WITH MASCARPONE
  • 500 g milk (3 %)
  • 2 vanilla pods
  • 100 g yolks
  • 100 g extra fine sugar
  • 50 g flour
  • 150 g cold butter (cubes)
  • 150 g mascarpone
  • 49 g 1/6 prepared jelly
  • STRAWBERRY CONFIT
  • 200 g strawberry puree
  • 50 g bits of raspberry
  • 40 g glucose
  • 40 g extra fine sugar
  • 6 g NH pectin.
Recipes. The Cook & Chef Institute