- Isomalt 500 g
Completely melt the isomalt and turn it out onto a sheet of baking paper.
Once it has cooled, use a sugar heat lamp to warm up the isomalt, then use a sugar pump to blow a droplet which is about 10cm tall and 6cm wide.
Once it has cooled, use a white-hot 4cm stainless steel ring to melt away the bottom of the droplet.
- Milk 480 g
- Heavy cream 36% 480 g
- Sugar 57 g
- Egg yolks 211 g
- NOROHY vanilla pods 10 pieces
Boil the milk and cream and combine them with the sugar and yolk mixture. Cook them as you would a crème anglaise at 185°F (85°C), then rapidly cool the mixture and leave it to infuse for 24 hours.
Strain the crème anglaise, place it in a siphon and insert 2 cartridges to aerate it.
VANILLA CRÈME BRÛLÉE
- Heavy cream 36% 600 g
- Milk 260 g
- Pectin X58 10 g
- Sugar 150 g
- Egg yolks 225 g
- Vanilla pod 7 pieces
Infuse the vanilla in the warm cream and milk mixture overnight.
Heat to 105°F (50°C) then add the sugar-pectin mix.
Bring to a boil then add to the egg yolks.
Mix using a stand mixer and use to fill 3.5cm molds to a depth of 1cm.
HAZELNUT & VANILLA SHORTCRUST PASTRY
- Butter 225 g
- Sugar 100 g
- Hazelnut flour 126 g
- Pastry flour 252 g
- Vanilla powder SQ
Mix the creamed butter and confectioner’s sugar in a food mixer.
Add the flour, hazelnut flour and vanilla pod powder.
Mix until a homogeneous dough forms. Once it has cooled, spread it to a thickness of 3mm and bake it for 10 minutes at 355°F (180°C).
While it is still hot, cut it up using a 3.5cm cutter.
VANILLA ICE CREAM
- Milk 600g
- Heavy cream 36% 400g
- Egg yolks 300g
- Sugar 170g
- NOROHY vanilla pods 12 pieces
The day before, heat the milk, cream and vanilla pods and leave them to infuse overnight.
Bring to a boil.
Blanch the egg yolks with the sugar and heat to 185°F (85°C) to make a crème anglaise.
Strain out the seeds and mold them in Pacojet bowls.
FINISHING AND PLATING
In the center of the plate, make a millefeuille with 3 shortcrust pastry disks and 2 crème brulée disks caramelized in brown sugar.
Add a 3cm scoop of vanilla ice cream on top.
Half-fill an isomalt droplet with vanilla emulsion and place this over the assembly and ice cream.
Finish by sifting some dried vanilla pod powder on top.
If you would like to bring out the best in your Norohy vanilla using this recipe, it is available for you to download!Download a PDF of the recipe
About the chef Pascal Hainigue
Pastry chef at Le Burgundy, Pascal Hainigue has been indelibly marked by his home region of Alsace. He began his career in stores before moving on to work in kitchens. Not yet 30 years old, he already works with some very fine establishments, including the Four Season Hotel. As you relish his desserts, you are immersed in a contemporary, eclectic setting accented with notes of vibrant color. His creative approach can be summed up in one word: sophistication. His vanilla desserts are just that – desserts with a pure vanilla flavor.