MAKES 20-25 DESSERT GLASSES
  • BABA PASTRY
    • All-purpose flour 355 g
    • Eggs 280 g
    • Salt 6 g
    • baker's yeast 60 g
    • sugar 90 g
    • Butter 215 g

    Knead together the flour, eggs, salt and baking powder until the dough starts to come away from the sides of the bowl.
    Gradually add in the sugar and warm melted butter.
    Use your mixture to fill 3cm half-sphere Flexipan molds.
    Leave to rise at a constant temperature.
    Bake for a few minutes at 390°F (200°C) so the dough starts to rise evenly.
    Bring the temperature down to 340-350°F (170-175°C) and continue to bake for 12 to 14 minutes. Set aside.

  • VANILLA SYRUP

    Bring the water, sugar, and scraped vanilla bean to a boil.
    Leave to cool.

  • VANILLA RUM
    • vanilla syrup 375 g
    • Angostura Rhum 650 g

    Strain the vanilla syrup until only a clear liquid remains.
    Mix the cold syrup with the rum.
    Store in the refrigerator.

  • LIGHT VANILLA CREAM
    • Whipping cream 35% 1400 g
    • Mascarpone 210 g
    • Norohy Vanilla 16 g
    • Confectioner's sugar 85 g

    Split and scrape the vanilla beans.
    Add the vanilla seeds you have scraped into the cream and mascarpone.
    Add in the sugar and beat until you obtain a smooth, lightweight, flexible cream.
    _
    OPTIONAL
    To help the vanilla mix in evenly, you can leave the split and scored
    beans to sit in the cream overnight before adding the mascarpone
    and sugar.

  • INDIVIDUAL GLASS DESSERT VERSION

    Once the syrup has cooled, put the babas on a rack and cover with syrup.
    After 15 minutes, turn over the babas and refrigerate overnight in the syrup. The next day, leave to drain.
    Place 6 to 8 steeped and drained babas in glasses.
    Fill the glasses with vanilla rum until level with the babas.
    Beat the light cream and use a fluted nozzle to pipe a swirl on top of the babas.
    Use a spatula to level the top of the cream with the glass.
    Temper some IVOIRE 35% White Chocolate and spread out between two guitar sheets. Once set, cut into pieces with the same diameter as your glasses.

    Use these disks as a protective lid for your cream.

  • JARS FOR INDIVIDUAL TAKE-OUTS

    Fill three-quarters of the space in your jars with steeped and drained babas.
    Add the vanilla beans you used to make the syrup.
    Fill the jars with vanilla rum until level with the babas.
    Tightly seal the jars and store in the refrigerator.

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