• SOSA whole raw almond flour 125 g
    • Granulated sugar 85 g
    • Dried vanilla bean 40 g

    Toast the raw almonds in a fan oven at 300°F (150°C) until they are golden-brown inside.
    Cook the sugar to make a dry caramel, then add the dried
    vanilla pods and toasted almonds.
    Spread onto a silicone mat and leave to cool.
    Mix thoroughly in a blender until the texture is as fine as possible.
    Store in a cool place.

    • European-style butter 115 g
    • Salt 1 g
    • Confectioner’s sugar 85 g
    • SOSA extra fine blanched almond flour 30 g
    • NOROHY Tahitian vanilla bean 4 g
    • Eggs 45 g
    • All-purpose flour 45 g
    • All-purpose flour 165 g

    First mix the creamed butter, fine salt, confectioner’s sugar, almond flour, scraped vanilla, eggs and the smaller portion of flour.

    Do not beat the mixture. Once you have obtained a homogeneous mixture, add the larger portion
    of flour in one go.

    • SOSA extra fine blanched almond flour 135 g
    • Cornstarch 20 g
    • Sugar 155 g
    • SOSA baking powder 2 g
    • Heavy cream 36% 135 g
    • NOROHY TADOKA 10 g
    • Whole eggs 100 g
    • Egg yolks 45 g

    Combine the almond flour, cornstarch, sugar and baking powder. Heat the cream to 120°F (50°C) to melt the vanilla.
    Add the cream, whole eggs and egg yolks, mix them in and set aside.

    • Heavy cream 36% 370 g
    • UHT whole milk 75 g
    • NOROHY TADOKA 10 g
    • Egg yolks 75 g
    • Sugar 50 g
    • SOSA gelatin powder 220 Bloom 4 g
    • Water for the gelatin 20 g

    Bring the cream and milk to a boil along with the vanilla, leave them to infuse and cover with film for approx. 2 hours.
    Sift out any pieces and add more milk to ensure the weight is correct.

    Combine the egg yolks and sugar.
    Cook at 185°F (84°C), before straining and adding the rehydrated gelatin.

  • Crème brûlée
    • Brown sugar 200 g
    • Heavy cream 36% 500 g
    • NOROHY Organic Madagascan vanilla bean powder 50 g

    Make the vanilla praliné and the sweet pastry, then set them aside.
    Roll out the sweet pastry to a depth of 2mm, cut it into pieces and use it to line some 7cm tartlet rings.

    Bake at 320°F (160°C) for 15 minutes.
    Make the vanilla sponge, spread it to a depth of 5mm and bake at 340°F (170°C) for 10 minutes.
    Use a plain round 6cm cutter to cut the sponge into disks.
    Place 10g of praliné in the base of each tart, followed by the vanilla sponge.
    Make the vanilla crème brûlée and immediately pour 20g into each tartlet, before setting them aside in the refrigerator.
    Once the crème brûlée is set, caramelize with brown sugar using a blowtorch.
    Beat the cream and vanilla powder.
    Place some cream on the edge of the tartlet, creating a crescent moon shape, and sprinkle with vanilla.

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