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Grand Cru Vanilla – Light Cream Cake
Homemade version of Philippe Conticini's Grand Cru Vanilla, reimagined as a large cake with a maximum of cream but lighter. An almond‑chocolate biscuit, a fluffy vanilla biscuit, two vanilla creams and an airy mousse, all assembled and glazed for an elegant and intensely vanilla result.
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Critical Success Points
- • Melt the chocolate with the butter without overheating.
- • Whip the egg whites to stiff peaks and fold them in gently.
- • Temper the egg yolks to 82°C to avoid coagulation.
- • Fully dissolve the gelatin before adding it.
- • Freeze the cake overnight for perfect set.
Safety Warnings
- • Handle boiling liquids with care to avoid burns.
- • Wear kitchen gloves when working with melted chocolate.
- • Do not let the gelatin heat for too long; it loses its gelling power.
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