• Butter 240g
    • Fine salt 4g
    • Confectioner's sugar 180g
    • Almond flour 60g
    • Eggs 100g
    • Pastry flour 120g
    • Pastry flour 350g
    • NOROHY Vanilla bean 24g

    First mix the creamed butter, salt, confectioner’s sugar, almond flour, eggs, split and scraped vanilla beans, and the smaller portion of flour.
    Once you have obtained a homogeneous mixture, add the larger portion of flour, making sure the pastry does not over-harden.
    Spread out between two sheets of plastic wrap and store in the refrigerator.

    • Almond flour 70g
    • Corn starch 10g
    • Sugar 80g
    • Eggs 50g
    • Egg yolks 22g
    • Whipping cream 35 % 70g
    • Baking powder 1g
    • NOROHY Vanilla bean 24g

    Mix together the almond flour, corn starch, sugar, baking powder and split and scraped vanilla beans.
    Mix in the cream, eggs and egg yolks, then set aside.

    • Whipping cream 35 % 220g
    • Whole milk 45g
    • Egg yolks 45g
    • Sugar 30g
    • Gelatin powder - 200 bloom 2g
    • Water 10g
    • NOROHY Vanilla bean 48g

    Bring the cream and milk to a boil and infuse the split and scraped vanilla beans. Cover the surface with plastic wrap for approx. 2 hours.
    Strain and rescale.
    Mix the egg yolks with the sugar.
    Heat to 185°F (84°C).
    Strain and add the rehydrated gelatin.

    • Whipping cream 35 % 110g
    • Mineral water 60g
    • Natur Emul 1.5g
    • Gelatin powder - 200 bloom 1.5g
    • Water 6g
    • OPALYS 33% 90g
    • NOROHY Vanilla bean 28g

    Heat the water and cream, and infuse the split and scraped vanilla beans.
    Add the thickener and bring the mixture to a boil.
    Add the rehydrated gelatin.
    Slowly combine with the melted chocolate.
    Immediately mix using an immersion blender to make a perfect emulsion.
    Leave to set at room temperature, preferably overnight.


    Infuse the split and scraped vanilla beans in the smaller portion of cream and invert sugar for approx. 2 hours.
    Strain and rectify the cream’s weight.
    Add the remaining cream and store in the refrigerator.
    Beat the cold cream and use immediately.

    • ARAGUANI 72% 350g

    Make buttons of tempered ARAGUANI 72% Dark Chocolate on a guitar sheet.
    Cover with another sheet and press down.


    Make the vanilla sponge, vanilla shortcrust pastry and vanilla  ganache.
    Use the pastry to line the tart rings and bake at 300°F (150°C) for approx. 15 minutes.
    Pour approx. 12g of sponge mixture into each tartlet and bake at 320°F (160°C) for approx. 10 minutes. Leave to cool.
    Prepare the vanilla crème brûlée and use it to fill the tartlets to the brim. Store in the refrigerator.
    Remove the top sheet. Pipe approx. 4g of vanilla ganache directly onto the chocolate.
    Cover with the second sheet so that the vanilla ganache is held between the droplets of chocolate, then cut into circles using a 7cm-round cutter. Leave to set in the refrigerator.
    Use some melted ARAGUANI to stick three filled decorations on top of each other, then stick on the tartlets.
    Beat the whipped cream and arrange into a swirl.
    Finish off by grating a few chocolate fèves on top of the tartlets.

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