Meet Alexis Bouillet, the illustrious French Pastry Chef who clinched the World Pastry Champion title in 2011. With an impressive career at elite venues like the Four Seasons George V in Paris and the iconic Taipei 101, Alexis is a true master of his craft. Co-founder of Taiwan's innovative "Twins' Creative Lab," Alexis continues to set new standards in the world of pastry.
Method
INGREDIENTS
| INGEREDIENTS | UNIT(g) |
| Butter | 150g |
| Vanilla bean | 3g |
| Vanilla extract | 4g |
| Caramel cream Isigny | 90g |
| Egg white | 330g |
| Raw sugar cassonade "La Perruche" | 240g |
| Japanese flour "Violette" (7,5 % protein) | 218g |
| Baking powder | 8.1g |
| Rum 55 % | 12g |
| "Eclats" Caramel Isigny | 90g |
1) Melt butter at 50 degrees with vanilla bean and vanilla extract. Blend it and strain it over the caramel cream Isigny. Keep all together at 40 degrees.
2) Beat to a soft peak egg white and raw cassonade sugar.
3) Add the melted butter / caramel to the beatten egg white.
4) Finish by the sifted flour, baking powder, then the rum and "Eclats" caramel Isigny.
ASSEMBLY PROCESS
Step 1: Brush some soft butter into the mold. Then spread a thin layer of raw sugar cassonade.
Step 2: Make the gâteau de Savoie mix and mold 350 gr per piece.
Step 3: Bake on a wire rack at 170 degrees C for 25 minutes, speed 2, damper open / no tray on top.
Step 4: Take out from the oven and leave the cake 5 minutes into the mold, then, unmold it and cool it down on a wire rack at room temperature.
Step 5: Sprinkle some icing sugar decoration on the side and Isigny caramel "Eclats".
Step 6: Keep at room temperature.
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