Directions:

SWEET SHORTCRUST PASTRY

• 1. Rub the cubed butter through the dry ingredients to a crumble. Then add the eggs. Do not over-mix.
• 2. Using the dough sheeter, immediately roll out the dough between two sheets of baking paper to a thickness of 2.5 cm and leave to rest overnight.
• 3. Cut out circles of 4.5 cm in diameter, then bake between two baking mats at 155 °C for 20 min. Leave to cool.

VANILLA SPONGE CAKE

• 1. Emulsify the ground almonds, vanilla powder, vanilla paste, and sifted icing sugar with the whole eggs.
• 2. Add the hand-sifted flour. Whisk the egg whites to a meringue and stiffen with the caster sugar. Fold the meringue into the mixture.
• 3. Line a 40 x 60 cm mold with baking paper and pour in the sponge batter (800 g/tray) at 180°C for 8 to 10 min. Leave to cool on a wire rack, then cut out circles of 3.5 cm in diameter.

RHUBARB CONFIT

• 1. Wash the rhubarb and cut into small pieces. Cook the rhubarb, strawberry puree, sugar, pectin, and lemon juice.
• 2. Pour the confit into the 3.5 cm diameter silicone pomponette molds, then top with the circle of sponge cake. Freeze, then unmold.

VANILLA MOUSSE

• 1. In a saucepan, heat the cream and milk, then make a crème anglaise with the egg yolks. Incorporate the hydrated gelatine, white chocolate, and vanilla paste, mix, then chill in a cold room to 21°C.
• 2. In the bowl of a mixer fitted with a whisk, lightly whip the remaining cream and gently fold into the crème anglaise.
• 3. Pipe the mousse into white silicone puck molds 4.5 cm across and 2.5 cm deep. Smooth over, freeze, then remove from the molds.

VANILLA NEUTRAL GLAZE

• 1. Heat the water, lemon juice, and glucose together with the bulk of the sugar to 50°C.
• 2. Add pectin X58, mix with the remaining sugar and vanilla paste, then blend using an immersion blender and heat to 85°C.
• 3. Cover directly with film and leave to cool for 24 hours before use.
• 4. Heat the glaze to 50°C, dip the frozen entremets, and then place them on top of the sweet shortcrust pastry.

VANILLA WHIPPED GANACHE

• 1. Bring 1/3 of the cream to a boil with the glucose, trimoline, and fleur de sel.
• 2. Pour over the white chocolate, then blend as you add the remaining cream and the vanilla paste. Chill overnight in the refrigerator.
• 3. Emulsify the whipped ganache to a silky texture, then add to a piping bag fitted with a No. 10 tip. Pipe out spheres onto the frozen entremets, then make an indent in the sphere and pipe in a little of the confit.

DECORATION

• 1. Cut the rhubarb into pieces and use a mandolin to slice them thinly. Pour over the sugar and boiled water and allow to cool.
• 2. Place the slices of poached rhubarb into a curved mold and dry overnight in an oven.
• 3. Garnish the entremets with a rhubarb chip, and top with some Oxalis and white Allymis shoots.