Seoritae Gavotte

Boil the water, then add the salt and butter.
Pour the sieved powder into the egg whites and mix until combined.
Gradually add the hot liquid to the paste and whisk until smooth.
Cook the batter over a Bain-Marie until it thickens into a smooth, glossy paste.
Spread it evenly in a thin layer on a lightly greased tray.
Bake in the oven at 180°C for 12 minutes.

Seoritae ice cream

Mix the milk and cooked Seoritae together.
In the Thermomix, add the remaining ingredients and blend at speed 6, 83°C for 5 minutes.
Pass the mixture through a fine sieve, cool it down in an ice bath, and refrigerate overnight.
Transfer the mixture to a Pacojet container and freeze it.

Pain perdu mixture

Mix all the ingredients until smooth and fully combined.

Burnt vanilla sauce

Mix all the dry ingredients well.
Place them in a pot and bring to a boil until fully melted.
Blend the mixture with a hand blender until smooth.
Pass it through a fine sieve.

Pecan grain

Cut the pecan nuts into small pieces.
On the side, make a caramel in a pot over medium heat.
Add the butter and salt then mix it well.
Stir in the chopped pecans and coat them evenly in the caramel.
Cook briefly until they have a nice crunch and flavour.
Set aside to cool completely.

Charcoal brioche

Together mix the eggs, milk, sugar and yeast in the mixer.
Add the T55 and charcoal powder and mix using the hook for 2 minutes at low speed.
Then, set to medium speed for 8 minutes.
Add the chilled butter over 3 times.
Add the salt at the end.
Once the dough has a nice gluten, cover and leave at room temperature for about 1 hour.
Knock back the dough to release gas.
Chill in the fridge for overnight.
The following day, shape and prove it in a cylinder mould at 25 degrees with 65% humidity for 3h.
Bake at 170C for 30 minutes.
Slice it into 2.5cm and let them dry a few hours.
Soak the dried slices in the custard until fully absorbed.
Heat a pan over medium heat and add clarified butter.
Coat the bread with sugar and cook it until golden brown on both sides.
Then, bake it in the oven for 3 minutes at 180 degrees.

plating

Place the cooked brioche in the centre of the bowl.
Spoon the burnt vanilla sauce around the brioche.
Add a teaspoon of pecans on top.
Place a nice quenelle of Seoritae ice cream over the brioche.
Finish with two pieces of gavotte on top.