Maître André puff pastry
250 g raw cane sugar
3 table spoons cinnamon
2 eggs
For the vanilla cream :
4 table spoons crème fraîche
2 table spoons of powdered sugar
Pith of 1 vanilla pod
For the Pistachio cream :
4 table spoons cream
1.5 table spoons pistachio compound
1 table spoon of powdered sugar
For the grapefruit compote :
1 grapefruit
100 g sugar

Divide the dough in long strips and carve little triangles the size of tacos out of the latter. Mix the sugar with the cinnamon powder. Soak the tacos briefly in the beaten eggs and sprinkle them on both sides with cinnamon sugar. Bake the tacos in the oven at 180°C until they are golden brown. Curl them a tiny bit in a tureen form after the baking. Mix all the ingredients for the vanilla cream. Whip up the cream with the sugar and the pistachio compound until you get a rather thick mass. Cut out the grapefruit for the grapefruit compote. Collect the juice and cut the parts in little pieces. Caramelize the sugar and add the pieces. Deglaze the compote with the juice.

Raw cane sugar

2 table spoons of powdered sugar

Pith of 1 vanilla pod

Pistachio compound