• Eggs 435g
    • 50% Almond paste from Provence 440g
    • Butter 140g
    • Pastry flour 85g
    • Baking powder 5.5g
    • NOROHY Vanilla 9g

    Beat the eggs with the almond paste and scraped vanilla while heating to 105-115°F (40-45°C).
    At the same time, melt the butter and sift together the flour and baking powder.
    As soon as a ribbon forms in the first mixture, remove a small portion, as you will need to add this to the melted butter. Mix all the ingredients together, carefully incorporating the sifted flour and baking powder.
    Pour 100g into each 14cm ring and bake at 355°F (180°C).

    • Apricot halves 830g
    • Apricot purée 1040g
    • Sugar 155g
    • Glucose powder 155g
    • Pectin NH 16g
    • Lemon juice 11g

    Sautée the apricot halves. Warm half the purée.
    At the same time, mix together the pectin, sugar and glucose powder.
    Combine this mixture with the warm purée and boil.
    Add the remaining purée and lemon juice.

    • les quantités sont différentes entre le FR et le PDF, j'ai mis celles du pdf, certaines ne remontaient pas du FR 1740g
    • Mascarpone 1300g
    • Egg yolks 260g
    • Water 320g
    • Sugar 480g
    • Gelatin powder (200 bloom) 50g
    • Water for the gelatin 250g

    Infuse the scraped vanilla in the chilled cream for 24 hours. Strain, check the weight and add a little more if necessary.
    Heat together the egg yolks, the larger portion of water and the sugar at 160°F (70°C) in a bain-marie. Leave to cool in a stand mixer, beating until a ribbon forms.
    Hydrate the gelatin in the smaller portion of water.
    Set aside 10% of the cream, warm and add the melted gelatin and scraped vanilla. Combine with the mascarpone until you obtain a smooth texture.
    Mix together, followed by the airy whipped cream. Pour out into a ring.

    • Whipping cream 35 % 480g
    • Absolu Cristal neutral glaze 320g
    • Gelatin powder 200 Bloom 6g
    • Water for the gelatin 30g
    • Opalys 33% 850g
    • NOROHY Vanilla 9g

    Warm the cream with the split and scraped vanilla and then slowly combine with the chocolate.
    Immediately mix using an immersion blender to make a perfect emulsion.
    Heat the Absolu Cristal and rehydrated gelatin to a simmer, then combine with the emulsion.
    Mix again.
    Store at 40°F (4°C) for 12 hours before use.
    Use at 85-105°F (30-40°C).

    Tip: It is very important to emulsify the mixture. When ready to use, melt the glaze in the microwave to remove any bubbles. This way, the glaze will maintain its supple, glossy texture for 48 to 72 hours after defrosting or use.


    Bake the Genoa cake disks. Place in 14cm rings lined with acetate. Pour on 200g of apricot compote and smooth out.
    Freeze. Line ten 16cm rings with strips of acetate. Make the mascarpone mousse, then pour 400g into each ring.
    Put a compote and cake insert in place. Freeze. Turn out and glaze your desserts. Trim away any excess and place on a base. Decorate with a few pieces of Opalys.

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