Vanilla TADOKA dessert
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: THE PERFECT DOSE OF VANILLA 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: THE PERFECT DOSE OF VANILLA 1 gem
Heat the water and glaze gently, then add the TADOKA.
Spray the glaze when still warm onto the frozen desserts.
Florence LESAGE
Pastry chefFlorence Lesage, renowned pastry chef, has always dreamed of becoming a chocolatière. Originally from the Hauts de France region, she trained at the Lycée Hôtelier Notre Dame de la Providence. World vice-champion in pastry and confectionery in 2015, she has worked at The Westin Paris-Vendôme Hotel and participated in the Mondial des Arts Sucrés in 2020 with Alexis Beaufils. An independent consultant, she now shares her passion through workshops and demonstrations, and takes part in international culinary events. Florence collaborates with Norohy through recipe creation and represents France in our Norohy Gallery recipe collection. Her favorite ingredient is Vakana, Norohy's vanilla pearl. She embodies innovation and daring in pastry-making, values shared by Norohy.
