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Home / La Vahine

La Vahine

La Vahine

Rating:

Recipe Created By:
Olivier Bajard
Difficulty:
Advanced

  • Components Of Recipe
  • Chocolate Sponge
  • Hazelnut Crusty
  • Vanilla Cream
  • Pastry Cream
  • Pastry Cream Stabilizer
  • Hazelnut Cream
  • Pâte à Choux
  • Pâte à Choux Sugar
  • Hazelnut Fondant
  • Final Assembly

Chocolate Sponge

875g (30.9oz)
14g (0.5oz)
438g (15.5oz)
11g (0.4oz)
700g (24.7oz)
350g (12.3oz)
175g (6.2oz)
175g (6.2oz)
350g (12.3oz)
175g (6.2oz)
175g (6.2oz)
175g (6.2oz)

Method of Preparation

  1. Make a meringue with the egg whites, , sugar #1 and salt.
  2. In a separate mixer, combine egg yolks, whole eggs, invert sugar, and sugar #2; whip to ribbon stage.
  3. Sift together cake flour and .
  4. Melt butter and couverture; keep warm until ready to use.
  5. Fold flour mixture into whipped yolk mixer; then add the melted chocolate mixture; then fold in the meringue in two stages; mix well.
  6. Pour into a full sheet pan frame and bake in a deck oven at 180˚C/356˚F.

Hazelnut Crusty

220g (7.8oz)
440g (15.5oz)
440g (15.5oz)

Method of Preparation

  1. Melt couverture, and combine with Cacao Barry Hazelnut Piedmont "Praline Lenotre," 50%.
  2. Mix in Cacao Barry Paillete Feuilletine.
  3. Set aside for assembly.

Vanilla Cream

840g (29.6oz)
840g (29.6oz)
126g (4.4oz)
420g (14.8oz)
504g (17.8oz)
252g (8.9oz)
1470g (51.9oz)

Method of Preparation

  1. Combine milk, cream and ; bring to a boil.
  2. Combine sugar and egg yolks; temper with hot milk mixture; bring to a boil.
  3. Pour into a container over an ice bath and mix with an immersion blender for a smooth texture.
  4. Temper melted gelatin into the whipped cream.
  5. Fold egg yolk mixture into whipped cream.
  6. Set aside for assembly.

Pastry Cream

1500g (52.9oz)
450g (15.9oz)
25g (0.9oz)
163g (5.7oz)
300g (10.6oz)
150g (5.3oz)
125g (4.4oz)

Method of Preparation

  1. Combine egg yolks, sugar and ; set aside.
  2. Combine milk, cream, and pastry cream stabilizer, and bring to a boil; temper into egg yolk mixture.
  3. Return mixture to the pot and carefully bring to boil to cook starch.
  4. Remove from heat, pour into sheet pan and cover with plastic wrap.
  5. Store refrigerated for later use.

Pastry Cream Stabilizer

179g (6.3oz)
9g (0.3oz)
6g (0.2oz)
6g (0.2oz)

Method of Preparation

  1. Combine all ingredients together; use as needed in pastry cream recipe above.

Hazelnut Cream

630g (22.2oz)
140g (4.9oz)
140g (4.9oz)
490g (17.3oz)

* can be replaced with

Method of Preparation

  1. Combine Pastry Cream with and Cacao Barry Hazelnut Piedmont "Praline Lenotre," 50%; mix well.
  2. Fold into whipped cream and set aside for assembly.

Pâte à Choux

270g (9.5oz)
270g (9.5oz)
6g (0.2oz)
240g (8.5oz)
323g (11.4oz)
540g (19.0oz)

Method of Preparation

  1. Bring to boil the milk, sugar, salt and butter.
  2. Sift the flour and add to boiling milk off the stove.
  3. Continue to cook on the low heat for one minute.
  4. Cool the pâte a choux to 40˚C.
  5. Heat the eggs to 30˚C and add to pâte a choux; adjust with additional milk as needed for proper consistency.
  6. Pipe into desired shape; dust with Pâte a Choux Sugar.
  7. Bake at 145˚C/293˚F in a convection oven.

Pâte à Choux Sugar

108g (3.8oz)
143g (5.0oz)

Method of Preparation

  1. Combine ingredients; sift over Pâte a Choux before baking.

Hazelnut Fondant

570g (20.1oz)
210g (7.4oz)

Method of Preparation

  1. Melt milk couverture and mix into Cacao Barry Hazelnut Piedmont "Praline Lenotre," 50%.
  2. Use around 30˚C/86˚F.

Final Assembly

  1. Cut Chocolate Sponge to a layer approximately ¼ inch thick.
  2. Spread Hazelnut Crusty onto Chocolate Sponge.
  3. Place Chocolate Sponge into a full sheet frame.
  4. Pipe Hazelnut Cream into frame.
  5. Place a second layer of Chocolate Sponge into frame.
  6. Finish by filling frame with Vanilla Cream.
  7. Freeze, remove from frame, and cut to desired size pieces.
  8. Garnish with Pâte a Choux filled with Hazelnut Cream and Vanilla Cream, topped with Hazelnut Fondant.
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