507711655-Opera-Patisserie-Cedric-Grolet-1

2 vanilla beans
⅓ cup plus 2 tablespoons (90 g) superfine sugar
4 teaspoons (25 g) custard powder
3½ tablespoons (25 g) all-purpose flour
5 large (90 g) egg yolks (⅓ cup)
2 tablespoons (30 g) cocoa butter
3½ tablespoons (50 g) unsalted butter
2 tablespoons (30 g) mascarpone cheese
For the puff pastry brioche dough
Make a puff pastry brioche dough following the directions on this
page.
For the raisins
Put the raisins into the warm water and let soften for 1 hour.
For the pastry cream
Soak the gelatin in cold water.
In a saucepan, heat the milk with the cream. Halve the vanilla beans
lengthwise, scrape out the seeds, and add the seeds and pods to the
saucepan to infuse for 20 minutes. In a bowl, whisk the superfine
sugar, custard powder, flour, and egg yolks until pale. Pass the hot
milk-cream-vanilla mixture through a conical sieve, then pour it over
the egg yolk mixture. Return to a clean saucepan and cook over
medium heat, whisking constantly, for 2 minutes, until thick. Remove
from the heat and add the cocoa butter, then the drained gelatin,
butter, and finally the mascarpone. Use an immersion blender to mix,
then cool rapidly in the refrigerator for about 30 minutes.
For assembly and finishing
Roll the puff pastry brioche dough to a thickness of ⅛ inch (3.5 mm),
then use an offset spatula to spread the pastry cream over the top.
Sprinkle the plumped raisins over the dough, then roll tightly into a
cylinder. Wrap it in parchment paper and freeze for 20 minutes.
Cut the semifrozen cylinder into 1½-inch (4-cm) slices, place them in
greased cake rings, cover with a cloth, and let rise at 80°F (26°C) for