©Avisdassiette - IRT
The North

The beautiful manors of the north

A dish proposed by chef Georgios Spandos
The Chief's speech

Most of the places of interest are in the centre of the capital, Saint-Denis. The last part of the menu is an ode to the architecture of the Creole and Bourgeois dwellings in the capital city. The most well-known products of Reunion Island are sugar cane & Bourbon vanilla. I have combined these two products in this dessert. First of all, the thin layers of puff pastry reflect the urban architecture in the roofing, perfectly caramelised using a panini machine. Creamy Bourbon vanilla custard cream, accompanied with very tasty galabé (part of the sugar cane) caramel.

Georgios Spandos

The Chief's recipe

Preparation time: 2 hours - Cooking time: 30 minutes

The ingredients


Puff pastry

  • 600 g of flour
  • 8 g fleur de sel
  • 8 g baker’s yeast
  • 260 g water
  • 25 g butter

Turning process :

  • 550 g of soft butter
  • 280 g sugar
  • 160 g muscovado brown sugar

Reunion Island vanilla cream

  • 580 g milk
  • 2 vanilla pods
  • 7 egg yolks
  • 150 g sugar
  • 45 g cream powder
  • 15 g flour
  • 60 g butter

Galabé cane sugar caramel

  • 150 g galabé cane sugar
  • 80 g butter
  • 200 ml single cream

Finishing touches and presentation

  • Icing sugar
  • Vanilla powder

The recipe

Puff pastry

Knead the ingredients for around 8 minutes using a blender with a dough hook. Shape into a square and set aside in the refrigerator on a tray. Turn the dough twice, incorporating the soft butter, and then set aside for around 1 hour in the refrigerator. Turn another two times as you add the two-sugar mixture. Cut into thin slices, cook them in a panini machine until they turn golden brown.

Reunion Island vanilla cream

Boil the milk with the vanilla pods and let the mixture infuse for 30 minutes, then filter. Boil the vanilla mixture with butter. Mix the egg yolks with the cream powder, flour and sugar. Bring the cream to the boil and let it simmer for 5 minutes while whisking vigorously, then pour into a bowl to cool. Keep chilled.

Galabé cane sugar caramel

Put the galabé cane sugar into a pan and cook on a medium heat until it begins to turn into caramel. The sugar will start to dissolve and become a dark liquid. In another pan, heat the single cream. As soon as the galabé cane sugar has transformed into caramel, remove from heat and add the cream. Stir and add the butter until you get the desired consistency.

Finishing touches and presentation

Draw three lines of cream across the middle of the plate and place the puff pastry delicately onto them. Repeat this procedure with four more layers. Sprinkle with icing sugar and vanilla powder.

Toutes les recettes du carnet d'inspirations culinaires