Transparent Vanilla Veil

In the world of contemporary pastry, technique is not just a tool — it’s a language used to express ideas, textures, and emotions. One of the most delicate and versatile techniques is the veil: a thin, gelatinous film that can bring transparency, shine, aroma, and structure without overpowering other elements on the plate.

Today, we present a recipe that captures that spirit — a transparent vanilla veil, subtle in appearance yet powerful in concept. This recipe was developed by Yojan Dutron, pastry chef at the prestigious École Valrhona, as part of a plated dessert named Paplanta — a creation that pays tribute to the complex aromatic profile of vanilla through a technical, precise, and modern lens.

Gracila Gel as an alternative

To craft the veil, we used Gracila Gel, a plant-based gelling agent that offers a natural, high-performance alternative to agar-agar. It creates stable, elastic gels with a smoother, more flexible texture, making it the perfect ally for producing ultra-thin, shiny veils that remain intact even when handled cold.

Veils in pastry serve multiple functions: they encapsulate flavors and aromas, provide visual dimension by playing with light and transparency, and can act as edible carriers, elegant coverings, or supports for mousses, creams, or fresh fruits.