Vanilla Signature Entremet by Tristan Rousselot | Pastry Arts

Ingredients

• 128 g almond powder
• 128 g confectioner’s sugar, sifted
• 154 g whole eggs
• 5 g Prova Gourmet Vanilla Powder
• 11 g Prova Gourmet pure Madagascar Bourbon Vanilla Flavor with Seeds
• 36 g T55 flour, sifted
• 113 g egg whites
• 26 g super-fine granulated sugar
• 325 g heavy cream
• 1 Prova Gourmet Madagascar Bourbon Grade A Vanilla Bean
• 74 g egg yolks
• 28 g super-fine granulated sugar
• 19 g gelatin mass
• 59 g almonds, raw
• 118 g pine nuts
• 118 g super-fine granulated sugar
• 6 g Prova Gourmet Vanilla Powder
• 65 g milk chocolate couverture 38%
• 7 g dark chocolate couverture 70%
• 8 g Prova Gourmet Vanilla Fusion Flavored Cocoa Butter
• 146 g Almond and Vanilla Pine Nut Praline
• 0.6 g fleur de sel
• 73 g pailleté feuilletine
• 502 g heavy cream, divided
• 132 g whole milk
• 15 g Prova Gourmet Madagascar Bourbon Grade A Vanilla Bean, split and scraped
• 51 g egg yolk
• 31 g gelatin mass
• 73 g white chocolate 28%
• 617 g dark chocolate couverture 70%
• 309 g cocoa butter
• 37 g Prova Gourmet Vanilla Fusion Flavored Cocoa Butter
• 37 g vegetable charcoal powder