Vanilla Artisans EP:2 Petit gâteau à la vanille Tahitienne by Executive Pastry Chef Farid Azarang

My name is Fadi Dozerwan. I'm executive chef at Artelis Patisserie. I work with my brother Saeed. Two years ago, we've been approached from the Grammys to present our line of pastries. So I told my brother, there's no way, I mean... One month before the Grammys, they called us and they said, Congratulations, chef, to you and your team. You've been chosen as the exclusive vendors of pastries for the Grammys. So, yeah, it was amazing. We're making a creme anglaise. We warm up the milk. And we're going to add our vanilla paste to it. At Artelis, we chose all the best ingredients. Like, let's say, we only use a single-origin chocolate. It's from France, and we use huet, also from France. And we pour it back to the pot. We're always looking for a great source of vanilla. After using the Tahitian gold, we feel that we found our perfect match. We mix this one. How amazing this product is. A very simple mousse, just to show the amazing flavor of the Tahitian. We come and pair it with mango and passion fruit insert. And a layer of pistachio sponge. We put it in a blast freezer for about half an hour. I love the effect that the vanilla beans give to the glaze.