By Joffrey Lafontaine 2013 Patisserie World Champion
Using PROVA's Tahitian vanilla.
Recipe for three 20 cm round desserts (serves 8)

Chef Joffrey Lafontaine entremet-vanille-pour-prova LG

Tahitian Vanilla Almond Cake

  • 250g powdered almonds
  • 250g icing sugar
  • 80g egg whites
  • 500g whole egg
  • 100g T55 flour
  • 6g baking powder
  • 160g melted butter
  • 3 Prova Tahitian vanilla pods

Mix the ground almonds, icing sugar, egg whites, and whole eggs in the mixer while heating the mixture to 45°C until risen and leave until completely cooled. Gently stir in the previously sifted mixture of flour and baking powder, incorporate the melted butter (cooled to room temperature), which has previously been infused with three scraped vanilla pods. Place the mixture on a 40 X 60 cm baking sheet covered with a non-stick silicone sheet and a 37 X 57 X 3.5 cm stainless steel baking ring. Bake in oven at 180°C for around 14 minutes, door ajar for steam to escape. After cooling cut out six 18 cm diameter discs using 3 circular cutters 18 x 3.5 cm (two biscuits for each dessert)

Passion Fruit Cream

  • 250g passion fruit pulp
  • 75g egg yolks
  • 2 whole eggs
  • 50g sugar
  • 4 gelatine sheets
  • 100g butter
  • 250g cubed mango
  • 250g cubed pineapple

Cook the pulp, yolks, eggs and sugar like a lemon cream. Add the softened gelatine and butter at 65°C and then divide (190g) between the three 18 cm circles over the first biscuit. Then split the pineapple and mango cubes - previously roasted in a frying pan and cooled - between the three circles, cover with the second biscuit and place in a blast chiller.

Vanilla Mousse

  • 300g milk
  • 300g cream
  • 3 Prova Tahitian vanilla pods
  • 105g sugar
  • 150g egg yolks
  • 12 gelatine sheets
  • 600g cream
  • 250g mascarpone

Infuse the vanilla pods that have been scraped into the milk and cream, beat the egg yolks with the sugar and make a custard. Then add the gelatine and cool to 30°C. Incorporate the whipped cream with the mascarpone. Turn out the passion fruit insert and place it in the centre of a 20 cm diameter ring and pour on the vanilla mousse, before placing it in the blast chiller.

White vanilla icing

  • 330g milk
  • 10g titanium dioxide (fat-soluble white colorant)
  • 1 Prova Tahitian vanilla pod
  • 130g glucose
  • 12g gelatine
  • 400g white chocolate
  • 400g white sugar paste

Thin the white colorant with the milk in a saucepan, add the scraped vanilla pod and boil with the glucose. Add the gelatine and strain gradually over the white chocolate and white sugar paste chopped as if making a ganache in order to produce an emulsion. Use after 24 hours of crystallization in a refrigerator at a temperature of 35°C.

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