10 pieces
  • RICE PUDDING

    Fry the short-grain rice in the butter until it is translucent.
    Pour the boiling milk onto the rice and bake it for 25 minutes in a cast iron casserole at 300°F (150°C).
    Decant the rice into another container and add the sugar and almond milk.
    Pour it into 6cm-diameter, 3cm-deep molds. Freeze.

  • VANILLA BAVAROIS
    • Milk 120 g
    • Heavy cream 36% 120 g
    • Egg Yolk 75 g
    • Sugar 30 g
    • Gelatin sheet 8 g
    • Whipped cream 670 g
    • NOROHY vanilla pods 2 pieces

    Make a crème anglaise. While the mixture is still hot, add in the gelatin.
    Leave to cool to 33°C then add the whipped cream.
    Pour the mousse into 8cm-diameter, 4cm-deep dome-shaped molds.
    Add the rice pudding insert.
    Smooth out its surface so it is level and freeze.

  • ALMOND POLIGNAC
    • Amandes 500 g
    • Syrup at 30°B 500 g

    Pour the boiling syrup over the almonds.
    Leave to sit overnight.
    Layer the almonds one on top of another on a greased non-stick mat.
    Cook at 355°F (180°C) twice for 4 minutes.

  • LINZER
    • Butter 330 g
    • All-purpose flour 300 g
    • Potato starch 60 g
    • Confectioner's sugar 110 g
    • Fine salt 7 g
    • Fleur de sel 3 g
    • Microwaved egg yolks 12 g
    • Zest of lemon 2 pieces

    Use the paddle attachment in a food mixer to cream the butter.
    Gradually incorporate the remaining ingredients.
    Place the mixture between 2 sheets of baking paper, then use a pastry roller to spread it to a thickness of 4mm.
    Bake for 7 minutes at 320°F (160°C).
    Cut it into ten 8cm disks and bake these for 6-8 minutes at 320°F (160°C).

  • FINISHING & PLATING
    • White sugar paste SQ

    Dip the base of the dome in the white sugar paste.
    Cover the whole of the dome with Polignac almonds.
    Place each one on a linzer disk.
    Place the almond dome in the center of the plate.

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A propos du chef Julien Dugourd

Julien Dugourd started out his career as a chef. To perfect his skills, he achieved a distinction in his pastry, chocolate, ice cream and confectionery qualification before heading off to study alongside Christophe Michalak. With all this knowledge at his fingertips, he has been a pastry chef La Chèvre d’Or since 2021. His inspiration is always drawn from the present moment, so he uses vanilla to suit the season. Because he is very invested in the quality of his ingredients, it was natural that he turn to Norohy vanilla.