Directions:

ARLETTE PUFF PASTRY

• 1. Combine water, salt, and vanilla. Add flour and cooled melted butter and knead into dough, being sure not to overwork the dough. Leave to rest for a minimum of 2 hours.
• 2. Form dry butter into block of desired size. Roll rested dough to 1 cm thickness and place butter block in center and encase butter. Roll and give two single folds. Leave to rest for a minimum of 2 hours. Repeat this process two more times.
• 3. Rest for an additional 2 hours and roll to 2.5 mm. Allow to rest prior to baking.

GELATIN MASS

• 1. Combine water and gelatin. Allow to hydrate and set aside until needed.

PASTRY CREAM

• 1. In a saucepot, combine milk and split vanilla bean and bring to a boil.
• 2. In a bowl, whisk together sugar, egg yolks, pastry cream powder, and pastry flour. Temper boiling milk into mixture.
• 3. Return to heat and cook for 2 minutes. Remove vanilla bean and whisk in butter. Top with plastic wrap to prevent skin from forming. Store in refrigerator until needed.

RICH VANILLA LIGHT CREAM

• 1. In a stand mixer with a whisk attachment, smooth out pastry cream and add vanilla beans. In a separate bowl, whip heavy cream.
• 2. Melt gelatin mass in a small amount of pastry cream, ensuring fully melted, and mix into the remaining pastry cream.
• 3. Gently fold in whipped cream. Refrigerate until needed.

SOFT VANILLA CARAMEL SAUCE

• 1. In a sauce pot, combine cream, condensed milk, and vanilla beans. Heat for 20 minutes to infused. Remove from heat.
• 2. Make a dry caramel with the glucose and sugar. Stop cooking process with warm infused cream mixture and boil for 2 minutes.
• 3. Strain and process. Refrigerate until needed.

ICE CREAM STABILIZER

• 1. Combine locust bean flour, guar gum, monostearate glycerol. Set aside until needed.

VANILLA ICE CREAM

• 1. Combine ice cream stabilizer with a small portion of the total sugar (about 10%).
• 2. In a saucepot, heat the milk and vanilla beans. At 86°F add the remaining granulated sugar, atomized glucose, and invert sugar. At 104°F add the cream. At 113°F add the stabilizer mixture.
• 3. Pour a small amount of the liquid into the egg yolks, stirring in the center until glossy and elastic and the mixture has started to emulsify. Continue gradually adding the liquid. Blend to fully emulsify.
• 4. Return to heat and cook at 185°F for 2 minutes. Remove beans and cool rapidly to 39°F. Homogenize mixture to break down the fatty crystals as fine as possible.
• 5. Allow to rest for a minimum of 12 hours at 39°F. Blend and churn between 21°F and 50°F. Store in freezer at -0.4°F.

ASSEMBLY

• 1. Bake and caramelize at 350°F until the arlette puff pastry to a brown caramel color, about 10 minutes.
• 2. For service, pipe the light cream on top of pastry and drizzle with caramel sauce. Stack and repeat process twice.
• 3. Finish with vanilla ice cream and serve immediately.