Directions:

VANILLA SPONGE CAKE

• 1. In a stand mixer with the paddle attachment, combine almond powder, confectioner’s sugar, eggs, and vanillas until emulsified. Fold in sifted flour.
• 2. In a clean mixing bowl with a whisk attachment, whip egg whites. Once foamed, add caster sugar and continue to whip to stiff peaks.
• 3. Fold meringue into batter until just incorporated.
• 4. Prepare a 30 x 40cm frame over a silicone mat. Pour batter into frame and spread evenly. Bake at 180°C for 14 minutes.
• 5. Cool completely and cut into 2.5 x 10cm rectangles.

VANILLA CREAM

• 1. Prepare the vanilla infused cream one day in advance by heating the cream and adding the split and scraped vanilla bean. Remove from heat and allow to infuse overnight.
• 2. The next day, remove vanilla beans and top off the cream to bring it back up to the original weight.
• 3. Heat the infused cream. In a bowl, whisk together egg yolks and caster sugar. Add to hot cream and cook to develop custard.
• 4. Remove from heat and add gelatin mass. Mix until gelatin is dissolved and pour 20g into each 2.5 x 10cm mold.

ALMOND AND VANILLA PINE NUT PRALINE

• 1. Roast almonds and pine nuts at 160°C for 20 minutes. Add vanilla powder.
• 2. Make a dry caramel using caster sugar and pour onto roasted nuts. Cool completely.
• 3. Transfer cooled caramel and nuts to a food processor and blend until smooth.

FUSION FEUILLANTINE CRUNCH

• 1. Melt the couverture chocolates and Fusion Vanilla together.
• 2. Add in almond and vanilla pine nut praline, fleur de sel, and feuilletine.

MADAGASCAR BOURBON VANILLA MOUSSE

• 1. In a saucepan, heat the first amount of cream with milk and the split and scraped vanilla bean. Remove from heat and allow to infuse overnight.
• 2. Reheat infused cream mixture. Add yolks and cook to custard.
• 3. Remove from heat and add gelatin mass and white chocolate. Stir until fully incorporated and cool to 21°C.
• 4. In the bowl of a stand mixer with the whisk attachment, whip the second amount of cream. Gently mix into custard.

VANILLA BLACK CHOCOLATE COATING

• 1. Melt chocolate, cocoa butter, and Fusion Vanilla. Stir in charcoal.

ASSEMBLY

• 1. Place cut sponge on top of vanilla cream in molds and freeze.
• 2. Add feuillantine crisp on top of frozen cake and press until flush with sides of the mold. Freeze.
• 3. Unmold and top with additional praline.
• 4. Line signature vanilla mold with vanilla black chocolate coating. Freeze coating in mold.
• 5. Pour 30g of vanilla mousse into signature mold and add frozen insert. Smooth over excess mousse and freeze until service.
• 6. Thaw for at least 2 hours before serving.