Viva Vanilla!
Vanilla makes the already peerless gateau called Sans Rival even more luxurious.
There's nothing like a good dose of vanilla to liven up just about any delightfully sweet morsel.
That's why the people behind The Vanilla Company searched high and low for the authentic vanilla beans and extracts to put into their baked goodies. Nothing less will do. At that time, unfortunately, there was a dearth of the real thing in the country. But after some research, they discovered that vanilla beans grow best in volcanic equatorial terrain. Eventually, they found the motherlode in Tahiti and Madagascar. And since then, The Vanilla Company has been bringing in real vanilla, making it within easy reach of discriminating Filipino foodies.
Used as the base flavor for many desserts, the versatile vanilla is usually associated with cookies, cakes, and ice cream. But it also makes the already peerless gateau called Sans Rival even more luxurious. Prove it? Here's the recipe:
Gateau Le Sans Rival
Meringue:
7 eggwhites
3/4 cup sugar
1 1/2 cups cashew nuts,
– finely chopped
1 tsp. real vanilla extract
1. Preheat oven to 350 degrees F.
2. Grease and line cookie sheets with greaseproof paper. Set aside.
3. Beat eggwhites until soft peaks are formed.
4. Gradually add the sugar, beating well after each addition. Continue beating until eggwhites are very stiff.
5. Fold in cashew nuts and vanilla extract.
6. Spread thinly on prepared cookie sheets.
7. Bake at 350 degrees F for 20 minutes or until golden brown.
Filling:
1 cup granulated sugar
1/2 cup water
7 eggyolks
1 cup butter
1 tsp. real vanilla extract
1/4 cup cashew nuts,
– coarsely chopped
1. Boil sugar and water until threadlike at 220 degrees F. (Use candy thermometer to determine accurate temperature.)
2. Beat eggyolks at medium speed (KitchenAid speed 6) until thick and fluffy.
3. Continue cooking the syrup until 240 degrees F.
4. Remove syrup from flame and pour it into the eggyolks in a stream. Beat until cold.
5. In another bowl, beat the butter until light.
6. Add cooled eggyolk mixture, then vanilla extract.
7. Beat until creamy.
Assembling the gateau: Use the buttercream to fill in the meringue layers. Decorate top and sides with more of the buttercream. Sprinkle with cashew nuts. Chill or freeze.
The longest, most flavourful, fragrant, and plumpest organic vanilla bean and pure vanilla extract, are now available in the Philippines from The Vanilla Company (TVC). TVC sells the world’s finest premium organic Vanilla Beans and top quality Pure Vanilla Extract used by the world’s top Michelin Star chefs. The Vanilla Company’s vanilla beans and pure vanilla extract are Gluten and GMO-free (Genetically Modified Organisms-free), organic and with no artificial color added.
The Vanilla Company’s real vanilla variants are available in leading baking specialty shops and delis in Metro Manila: Gourdo’s World Market specialty branches, SweetCraft Baking Supplies, Cooks Exchange branches, Terry’s Selection branches and Bakers’ Basket in Davao City. – Article courtesy of Manila Bulletin
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