Makes 25 vanilla tadoka desserts
  • Vanilla madeleine sponge
    • Eggs 423 g
    • Invert Sugar 124 g
    • Sugar 210 g
    • Almond flour 124 g
    • All-purpose flour 229 g
    • Baking powder 13.5 g
    • Whipping cream 205 g
    • Melted butter 170 g
    • Tadoka 1 gem

    Melt the butter with the TADOKA.

    Whisk together the eggs, sugar, and invert sugar.

    Sift in the dry ingredients and finish with the warm melted butter and cold cream.

    Weigh out 1.5kg per baking pan.

    Bake at 320°F (160°C) for 12 minutes. As soon as it is out of the oven, remove from the pan and leave to cool, covering in plastic wrap immediately to retain moisture and softness.

    Using the cookie cutter, cut out the shapes needed to assemble the dessert.

  • Pear, Vanilla, and Yuzu Brunoise
    • Pear purée 400 g
    • Yuzu purée 25 g
    • Pear cubes 777 g
    • Raw cane sugar 50 g
    • Raw cane sugar 20 g
    • Pectin NH 8 g
    • Gelatin 70 g
    • TADOKA 2 gems

    Wash and peel pears. Cut into small cubes and mix with the yuzu juice to prevent them from browning.

    Cook the pears with first portion of raw cane sugar and the TADOKA until they reach the desired texture.

    Add the pear purée and the second portion of raw cane sugar mixed with the pectin NH.

    Cook until it comes to a boil.

    As the mixture finishes cooking, add the cubed gelatin.

    Pour into insert molds and freeze.

  • Vanilla Bavaroise
    • Whole milk 350 g
    • Sugar 90 g
    • Egg yolks 116 g
    • Whipping cream 330 g
    • “Sublime” cream 58 g
    • Fish gelatin (1:6) 54 g
    • TADOKA 2 gems

    Blanch the egg yolks and sugar.

    Add the hot milk and TADOKA.

    Blend and strain.

    Seal in a cooking pouch and cook sous vide in a steam oven at 180°F (82°C) for 18 minutes.

    Cool quickly.

    Pour the resulting custard into a mixing bowl. Stirring all the while, add the warm gelatin.

    Once the mixture begins to gel slightly, add the two types of cream, beaten.

    Assemble the TADOKA dessert, taking care to coat the insides of the thermoformed molds with non-stick spray.

    Freeze, then unmold.

  • Vanilla glaze
    • Absolu Cristal glaze (Valrhona) 500 g
    • Water 50 g
    • TADOKA 1 gem

    Heat the water and glaze gently, then add the TADOKA.

    Spray the glaze when still warm onto the frozen desserts.



    Pour the bavaroise into the thermoformed molds and put the frozen pear insert in place.

    Cover with sponge.

    Freeze, then spray the frozen entremets with warm glaze.

    Place onto cardboard bases and add a NOROHY chocolate decoration.

About the chef Florence Lesage

Florence Lesage has been pastry chef at the Westin Paris-Vendôme since 2018. Having secured silver in the World Pastry and Confectionery Championship, Florence uses her desserts to express simplicity and excellence. In a chic and refined setting, France’s representative at the prestigious Mondial des Arts Sucrés 2020 competition infuses desserts with pure, tangy flavor. Florence sees Norohy vanilla and its aromas as an irresistible invitation to an indulgent experience.