• Whole milk 125 g
    • Water 125 g
    • Honey 14 g
    • Salt 4 g
    • Butter 110 g
    • All-purpose flour 160 g
    • Eggs 6

    Put the milk, water, honey, salt and cubed butter into a saucepan. Bring the mixture to a boil, take it off the heat and add in the flour. Mix in the flour and leave the mixture to soak up any liquid for a few minutes.

    Put the mixture into a bowl and leave it to cool. Gradually add in the beaten eggs, mixing vigorously until they are completely incorporated.

    Use a plain round 18mm nozzle to pipe out evenly sized eclairs and bake them at 355°F (180°C) for approx. 35 minutes (use the conventional rather than fan setting).

    • Whole milk 220 g
    • Sugar 65 g
    • Egg yolks 3
    • Cornstarch 25 g
    • Heavy cream 36% 90 g
    • All-purpose flour 10 g
    • Butter 40 g
    • NOROHY Organic Bourbon Vanilla Extract 20 g

    Boil the cream, milk and vanilla extract. Beat the egg yolks with the sugar in a bowl until the mixture has blanched, then add the flour and cornstarch and mix them in well.

    Combine a third of the hot milk with the flour mixture and whisk it in. Put the mixture into the pan with the remaining milk, mix it in and heat it gently, whisking all the while, until it thickens.

    Put the mixture in a bowl and let it cool for approx. 30 minutes before adding the cubed butter. Mix them in until they are completely incorporated. Cover the surface with plastic wrap and leave to set in the refrigerator.

    • VALRHONA Ivoire 35% white chocolate 100 g
    • Heavy cream 36% 200 g
    • Gelatin 2 g
    • Tonka bean 1/2
    • NOROHY Organic Bourbon Vanilla Extract 20 g

    Hydrate the gelatin in a large quantity of cold water. Melt the chocolate in a bain-marie and heat 100g of cream with the vanilla extract and tonka bean.

    Once the cream is very hot, take it off the heat and leave it to infuse for 20 minutes in the lidded pan. Remove the tonka bean and boil it again before adding the hydrated gelatin (which you have wrung out). Gradually pour over the melted white chocolate while emulsifying with a spatula.

    Add the 100g portion of cold cream in one go, mix it in thoroughly and cover its surface with plastic wrap. Leave to set overnight in the refrigerator.

    * The tonka bean is optional – you can use vanilla only.


    Beat the vanilla ganache using an electric whisk until you have a firm chantilly cream. Put the cream in a piping bag with a V-cut nozzle.

    Use a spatula to loosen the crème patissière a little and put it in a piping bag with a nozzle.

    Fill your eclairs with vanilla crème patissière, then pipe the whipped ganache onto the eclairs.

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If you would like to bring out the best in your Norohy vanilla using this recipe, it is available for you to download !