100% Vanilla praline tart
Discover Chef Clément Goyffon’s exclusive recipe for a 100% vanilla praline tart!
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Vanilla sweet tart dough
- Butter 375g
- Almond powder PARIANI 75g
- Powdered sugar 240g
- Eggs 125g
- Flour 625g
- NOROHY organic Bourbon Madagascar Vanilla bean 5g
Mix butter, almond powder, and powdered sugar until smooth.
Add eggs, then flour and vanilla bean paste.
Cassonade biscuit (for 1 biscuit)
- Almond powder 340g
- Brown sugar (1) 260g
- Egg white (1) 80g
- Egg yolks 140g
- Cream 60g
- Sugar 60g
- Salt 1,5g
- Melted butter 280g
- All purpose flour 140g
- Baking powder 8g
- Egg white (2) 360g
- Brown sugar (2) 40g
- Organic Madagascar vanilla paste VANIFUSION 30g
Mix dry and wet ingredients with paddle.
Add butter, flour, and baking powder.
Make meringue with egg white n°2 and brown sugar n°2
Fold into base. Spread 1 800g per frame.
Bake at 171°C for 13min. Cool, cut, freeze.
Vanilla praline
- Whole almond 45g
- Whole hazelnut 45g
- Sugar 30g
- Sea salt "Fleur de sel" 1,5g
- NOROHY organic Bourbon Madagascar Vanilla bean 1g
- Organic Madagascar vanilla paste VANIFUSION 2g
Roast nuts at 150°C for 15 min.
Make dry caramel, pour on a silicon sheet, cool.
Mix caramel and nuts with the sea salt and vanilla bean paste.
Vanilla Confit
- Cream 440g
- Sugar 40g
- Glucose 15g
- Sea salt "Fleur de sel" 3g
- Organic Madagascar vanilla paste VANIFUSION 6g
- VALRHONA cocoa butter 6g
- Gelatin mass 40g
Boil all ingredients except cocoa butter and gelatin mass.
Add cocoa butter and gelatin.
Blend.
Chill to set.
Vanilla chantilly
- Cream (1) 225g
- Organic Madagascar vanilla paste VANIFUSION 4g
- Sugar 45g
- Gelatin mass 30g
- Cream (2) 225g
Warm cream (1), vanilla bean paste and sugar.
Add gelatin and dissolve completely.
Add cold cream (2), blend and chill overnight.
Whip to soft peak before use.
Glaze
- VALRHONA Absolu Cristal QS
Warm gently to 35-40°C.
Glaze the tart and let set.
Pipe the vanilla chantilly in a spiral from the center to the edge using a plan or Saint-Honoré tip.
Finish with a touch of gold leaf on the edge of the spiral.
Clément GOYFFON
Pastry ChefChef Clément Goyffon was born and raised in Savoie, France, where his passion for pastry-making was launched thanks to his grandmother’s traditional cakes and chocolate truffles. His grandfather’s garden also influenced his taste for fresh ingredients and desire to preserve them in all their simplicity. Clément’s pastry-making apprenticeship laid the technical foundations and included BEP, Mention Complémentaire and BTM qualifications. He started out in Savoie, then moved to Paris, before joining Kaspia Réceptions, where he worked with renowned chefs such as Yannick Alléno and Pierre Gagnaire. He was then appointed pastry chef at L’Ambroisie, the iconic triple Michelin-starred restaurant run by chef Bernard Pacaud, and later at Le Lutetia. He eventually moved to New York to join chef Claude Le Tohic in launching and running the pastry division at ONE65 in San Francisco. In 2023, As part of Team USA, he secured the gold medal at the prestigious Coupe du Monde de la Restauration in Lyon, France. For chef Clément GOYFFON, audacious pastry-making is grounded in precision, restraint and courage. He embraces the Reasonable Indulgence philosophy, conjuring up desserts that are lighter, less sweet, full of flavor, and made with ethically sourced natural ingredients. His favorite pastry ingredient is vanilla, which he describes as the soul of many desserts. His special tip is to infuse NOROHY vanilla in clarified butter before adding it to the dough, for a sophisticated, long-lasting aroma. Chef Clément GOYFFON strives to represent the essence of modern French pastry-making, which is deeply rooted in tradition, elevated by technique, and inspired by the world around it.
