Grand Cru Vanilla – Light Cream Cake
Recipe by Once Upon a Time Pastry
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.
HardFrenchServes 12
Printable version with shopping checklist
Source Video
21h 40m
Prep
1h 25m
Cook
2h 46m
Cleanup
25h 51m
Total
Cost Breakdown
Total cost:$32.50
Per serving:$2.71
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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