subban

Serves 4

  • Preparation time: 15 min
  • Cooking time: 10 min

Utensils

  • 4 frosted glasses
  • 1 blender

Ingredients

  • 25 cl high-quality Vanilla ice cream
  • 10 cl double cream (crème fraiche liquide)
  • 2 ice cubes

Vanilla milk

  • 25 cl whole milk
  • 20 g ground dried Vanilla

Crème anglaise

  • 2 egg yolks
  • 65 g caster sugar
  • 15 cl milk
  • 1 Vanilla pod

Preparation Method

  • Put the glasses in the freezer
  • Make the Vanilla-flavoured milk. Bring the milk to the boil. Remove from heat, add the ground Vanilla and allow to infuse (keep a little ground Vanilla for the garnish)
  • Make the creme anglaise. Split the Vanilla pod down the middle and scoop out the seeds. Add the seeds to the hot Vanilla milk. Pour in the milk in a thin stream over the egg yolks, whisking all the time. Transfer the mixture back to the saucepan, stirring constantly with a spatula. Remove from heat just before it starts to boil (the custard should coat the spatula). Allow to cool
  • Mix the crème fraiche Swith the crème anglaise in the blender. Spoon in the Vanilla ice cream. Blend for another 2 mm
  • Just before serving. Crush the ice cubes and distribute among the four glasses. Pour in the milkshake. Garnish with the remaining ground Vanilla
subban

Serves 4

  • Preparation time: 10 min
  • Cooking time: 30 min

Ingredients

  • 4 fragrant Williams pears
  • 150 g caster sugar
  • 50 el red wine
  • 2 Vanilla pods
  • 2 untreated lemons
  • 2 untreated oranges
  • 2 peppercorns
  • 1 clove
  • 1/2 wineglass of crème de cassis (blackcurrant liqueur)
  • 2 cinnamon sticks (cut in two)

Garnish

  • A few leaves of mint

Preparation Method

  • Peel the Williams pears with a vegetable peeler. Cut them into two lengthways and remove the seeds. Peel the zest of the citrus fruit (without any of the white pith). Slice the oranges into roundels. Spilit the Vanilla pods in two lengthways. boil the red wine with the caster sugar, zests, crème de cassis, spices and Vanilla pods. Drop the pears in the wine and cook for 30 min. Allow to cool
  • Just before serving. Place the pears on the plates. Coat with the spicy wine sauce. Sprinkle with mint leaves. Decorate each plate with a few slices of orange and half a cinnamon stick
subban

Serves 4

  • Preparation time: 45 min (the day before for the ice cream)
  • Cooking time: 12 min for the souffles

Utensils

  • 4 small soufflé ramekins
  • 4 glasses, 1 ice cream scoop
  • 1 whisk

Ingredients

  • Hot soufflé
  • 20 cl Vanilla crème pâtissière
  • 10 egg whites
  • 100 g caster sugar
  • 8 tbsp Vanilla syrup
  • Butter for the ramekins

Vanilla-passion cocktail

  • 10 cl passion fruit pulp (frozen)
  • 50 cl high-quality passion fruit ice cream
  • 1 tbsp Vanilla syrup
  • Zest of 1 untreated lime

Vanilla Ice cream

  • 50 cl whole milk
  • 20 cl double cream (crème fraîche liquide)
  • 30 g milk powder
  • 2 Vanilla pods
  • 4 egg yolks

Vanilla Ice cream

  • 40 g caster sugar
  • 5 Vanilla pods

Preparation Method

  • The Day Before
  • Make the Vanilla ice cream. Split the Vanilla pod down the middle and spoon out the seeds. Bring the milk to the boil together with the cream. Remove from heat,, add the seeds, cover and leave to infuse. In a bowl, beat the egg yolks with the sugar until the mixture is pale and fluffy. Stir in the milk powder t hen the hot Vanilla-flavored milk. Transfer to a saucepan and return to low heat. Remove from heat just before it reaches boiling point (the cream should coat the spatula). Allow to cool and strain through a chinos. Pour to the ice cream maker and follow the manufacturer's instructions
  • On The Day
  • Prepare the cocktail drink Combine the Vanilla syrup with the passion fruit Pulp and the passion fruit ice cream. Add the lime zest. Boil the mixture for 1 min. Remove from heat
  • Prepare the Vanilla syrup
  • Split the Vanilla pods down the middle and spoon out the seeds. In a small saucepan, boil 10 cl water with the caster sugar. Stir in the Vanilla seeds. Cook over low heat until the mixture is thick and syrupy
  • Make the Vanilla souffle Butter the souffles ramekins and sprinkle with sugar. Beat the egg whites until stiff as you gradually pour in the sugar. Mix the cold crème patissiere with the Vanilla syrup using a spatula until well blended. Fold in the egg whites. Turn the mix into the ramekins and bake for 12 min. (Don't open the oven or the souffles will collapse)
  • Just before serving
  • Put a hot soufflé on each plate. Add a scoop of Vanilla ice cream on the side of the plate. Pour the passion fruit drink into the glasses and drizzle with Vanilla syrup
subban

Serves 4

  • Preparation time: 15 min
  • Cooking time: 1 min

Utensils

  • 4 cocktail glasses
  • 1 blender
  • 1 whisk

Ingredients

  • 400 g fragrant raspberries (+ 4 for the garnish)
  • 40 g crushed pistachios
  • 20 speculoos biscuits (Belgian or northern French brown sugar spice biscuits)
  • 20 g icing sugar
  • 4 Vanilla pods
  • 25 cl chilled double cream
  • 1 tbsp soft brown sugar

Preparation Method

  • Grind the speculoos down to a fine powder in the blender. Split the Vanilla pods lengthwise down the middle and scoop out the seeds (keep the empty pods for the garnish)
  • In a bowl, whip the chilled cream with the icing sugar until firm. Fold in the ground speculoos and Vanilla seeds. Refrigerate until needed
  • Put the raspberries into a very hot non-stick pan. Sprinkle with the cassonade sugar. After 1 min, shake the pan so the raspberries release their juice. Remove from heat, add the crushed pistachios. Leave the mixture to cool
  • Just before serving
  • Share out the raspberries with their juice and the pistachios between the cocktail glasses. Top with a dollop of Vanilla and speculoos whipped cream. Garnish each glass with an empty Vanilla pod and a fresh raspberry
  • A stick of candied rhubarb is an optional further decorative touch
subban

Serves 4

  • Preparation time: 15 min
  • Cooking time: 8 min for the pineapple
  • Refrigeration time: 2 hours

Utensils

  • 12 wooden picks

Ingredients

  • 1 ripe pineapple
  • 300 g dark chocolate (65% cocoa)
  • 2 Vanilla pods
  • 100 g caster sugar 10 cl white rum
  • 10 cl milk

Preparation Method

  • Peel the pineapple Cut out 12 cylinders about 5cm high and 1 cm in diameter. Split the Vanilla pods down the middle and scoop out the seeds
  • Make the Vanilla syrup. Boil 1 liter water with the caster sugar, rum and Vanilla seed. When the syrup thickens, poach the pineapple cylinders over low heat for 8 min. Drain and leave to cool. Refrigerate for 2 hours
  • Make the chocolate sauce. Scald the milk. Remove from heat, add the chocolate broken into chunks and whisk vigorously. Pour the hot chocolate into little bowls
  • Just before serving. Take the pineapple cylinders out of the refrigerator. Stick a cylinder on each pick. Arrange attractively on the plates
subban

Serves 4

  • Preparation time: 35 min(the day before for the strawberry sorbet)
  • Cooking time: 1 hour for the strawberry jam
  • Freezing time: 30 min

Utensils

  • 1 jam kettle
  • 1 jam thermometer
  • 4 pretty dessert glasses
  • 1 cutter (a little smaller than the diameter of the glasses)
  • 1 ice cream scoop
  • 1 ice cream maker
  • 1 rubber spatula

Ingredients

  • 500 g fragrant strawberries
  • 400 g caster sugar
  • 250 g Tagada® strawberries (sweets)
  • 250 g mascarpone
  • 150 g white chocolate
  • 4 leaves of gelatin
  • 3 Vanilla pods
  • Juice of 1 lemon
  • A pinch of ground tonka bean
  • 25 cl strawberry pulp
  • 13 cl whole milk

Preparation Method

  • The Day Before
  • Make the strawberry sorbet. Heat 150g caster sugar with 10 cl water over low heat. When the syrup starts to thicken, remove from heat and allow to cool. Add the strawberry pulp, half the lemon juice and mix. Transfer to the ice cream maker and follow the manufacturer's instructions
  • On the day
  • Make the strawberry jam. Soften the leaves of gelatin in a bowl of cold water. Rinse and hull the jam kettle with 150 g caster sugar, the rest of the lemon juice and ground tonka bean until it reaches a jammy consistency ( about one hour ). When the jam has cooled down, mis in the gelatin ( excess water squeezed out ). Refrigerate
  • Make the Vanilla cream. Split the Vanilla pods down the middle and scoop out the seeds. Boil the mascarpone with the whole milk. Stir in the Vanilla seeds and the rest of the caster sugar.mix until well blended. Allow the thick, creamy mixture to cool. Transfer to a siphon (with 2 cartridges). Refrigerate
  • Make the Tagada strawberry granita. Melt the Tagada straw¬berries in 25 cl boiling water. Using a rubber spatula, spread out the mixture on a tray. Put in the freezer for 30 min then beat the mixture several times until you get tiny crystals. Return to the freezer
  • Melt the white chocolate over a bain-marie Using the spatula, spread out the chocolate on a baking tray lined with greaseproof paper. Refrigerate until it hardens slightly. Cut out circles 5 cm in diameter with the cutter
  • Just before serving
  • Line each dessert cup with a small portion of strawberry jam. Cover with granita and a white chocolate disc. Coat with Vanilla cream and top it all off with a scoop of strawberry sorbet
  • Tip
  • A sprinkling of multi-colored crystal sugar will add an original touch to this delicious summer dessert
subban

Serves 4

  • Preparation time: 45 min (the day before for the sorbet)
  • Cooking time: 20 min for the sable biscuits

Utensils

  • 4 small glasses
  • 4 ring mould 0 6 cm(or 4 cups)
  • 1 cutter
  • 1 ice cream maker
  • 1 chinois strainer
  • 1 blender
  • 1 baking tray
  • Greaseproof paper

Ingredients

Vanilla mousse

  • 25 cl milk
  • 3 egg yolks
  • 30 g caster sugar
  • 2 Vanilla pods
  • 3 leaves of gelatin

Sable biscuits

  • 125 g salted butter
  • 8 g baking powder
  • 100 g caster sugar
  • 140 g flour
  • 4 egg yolks
  • 2 tbsp raspberry puree

Raspberry pepper sorbet

  • 25 cl raspberry puree
  • 1 red pepper
  • 110 g caster sugar
  • juice of 1 lemon

Tuile biscuits

  • 3 egg whites
  • 50 g icing sugar
  • 25 g potato starch
  • 25 g butter
  • 20 raspberries & 4 for the garnish

Preparation Method

  • The Day Before
  • Make the raspberry and red pepper sorbet. Wash the red pepper. Cook it 15 min in a steam basket. Peel it and cut into chunks. Boil 10 cl water with the caster sugar. Pour in the lemon juice. Add the raspberry puree and the pepper chunks. Puree them in the blender. Strain through a chinois and allow to cool. Transfer to the ice cream maker and follow the manufacturer's instructions
  • On the day
  • Make the Vanilla mousse. Soften the gelatin in a bowl of cold water. Bring the milk to the boil. Add the Vanilla pods cut in two lengthways. In a bowl, beat the egg yolks with the sugar. When the mousse is pale, pour in the Vanilla milk in a thin stream. Return the mixture to low heat. Stir until it coats the spatula (before it starts to boil) Allow to cool. Strain through a chinois and transfer to a siphon (2 gas cartridges). Refrigerate
  • Make the sables Bretons (a type of shortbread biscuit). Preheat oven to 165 °C (th. 5-6). In a bowl, cream the butter. Add the caster sugar, egg yolks, flour, baking powder and raspberry puree. Mix thoroughly until well blended. Make balls of dough (around 30 g each) and shape into little sable biscuits with the cutter. Place on a baking tray lined with greaseproof paper allowing enough room for spreading. Put in the oven and bake for 20 min. Place on a rack to cool
  • Make the tuile biscuits
  • Turn the oven up to 170 °C (th. 5-6). Cream the butter. Beat the egg whites until stiff. In a bowl, combine the creamed butter with the icing sugar and potato starch. Gently fold in the egg whites with a spatula. On a baking tray lined with greaseproof paper, spread the mixture into strips measuring 4 x 6 cm with a spatula. Put in the oven and bake for 5 min. Take them out of the oven. Carefully roll the warm tuiles inside a ring or cup, overlapping the two tips. Allow to cool
  • Just before serving
  • Place a sable Breton on each plate. Place a tuile on top, garnish with 6 pretty raspberries, then cover with Vanilla mousse. Add a scoop of sorbet and coat with a another layer of Vanilla mousse. Garnish with 1 raspberry
subban

Serves 4

  • Preparation time: 10 min
  • Cooking time: 30 min

Utensils

  • I heavy-bottomed saucepan
  • I stainless steel tray
  • 4 earthenware bowls

Ingredients

  • 150 g short-grain rice
  • 110 g caster sugar
  • I liter milk
  • 2 Vanilla pods

Preparation Method

  • Split the Vanilla pods down the middle and scoop out the seeds
  • In a heavy-bottomed saucepan, combine the milk with the sugar. Pour in the rice in a steady stream; add the Vanilla seeds and empty Vanilla pods. Bring to the boil stirring from time to time then simmer over low heat for 30 min (keep a close eye on it)
  • Put the rice on a stainless steel tray. Allow to cool to room temperature
  • Just before serving
  • Lift out the Vanilla pods. Stir the rice gently. Distribute evenly among the 4 earthenware bowls
  • Tip
  • The rice pudding can be served with passion fruit and pineapple marmalade, milk caramel or a few red berries
subban

Serves 4

  • Preparation time: 15 min
  • Cooking time: 4 min

Utensils

  • 4 ASSIETTES NOIRES
  • COUTEAU ECONOME

Ingredients

  • 1 small celeriac with its leaves
  • 1 mango, not over ripe
  • 2 tbsp white vinegar
  • 2 tbsp caster sugar
  • 1/2 Vanilla pod
  • 1/2 small red chilli
  • Pepper, Fresh
  • The juice of 1/2 lime
  • 1 tbsp nuoc mam (Asian fish sauce)
  • Freshly ground salt and pepper

Garnish

  • 4 small chilli peppers

Preparation Method

  • With Vanilla syrup Bring 1 litre of water to the boil Refrigerate.boil with the sugar, white vinegar, 1/2 Vanilla pod split in two lengthways and the finally chopped chilli. Remove from heat is soon as it begins to boil. Allow to cool. Lift out the Vanilla pod. Cut into tiny pieces the size of peppercorns. Put them back in the syrup
  • Peel the mango. Cut into thin strips as long as possible. Drizzle with the lime juice. Peel the celeriac. Keep the leaves for the garnish. Grate the celeriac and immediately coat with lime juice. Combine the mango with the celeriac. Add salt and pepper. Season the Vanilla syrup to taste and add the nuoc mam. Stir gently. Decorate the salad with celeriac leaves and the chili peppers
  • Tip
  • You can enrich the salad with langoustine tails, prawns or crabmeat
subban

Serves 4

  • Preparation time: 1 hour
  • Freezing time: 2 hours
  • Cooking time: 7 min for the almond macaroons

Utensils

  • 4 droppers
  • 1 baking tray 30 x 30 (1 cm deep)
  • Greaseproof paper
  • 1 cutter 10 x 5 cm
  • 1 blender
  • 1 whisk cutter 10 x 5 cm

Ingredients

  • 200 g caster sugar
  • 150 g icing sugar
  • 150 g ground almonds
  • 50 g fragrant strawberries
  • 4 egg yolks + 3 whites
  • 2 Vanilla pods + 2 for the garnish
  • 2 leaves of gelatin
  • 50 cl high-quality Vanilla ice cream
  • 20 cl whole milk
  • 20 cl chilled double cream
  • 1 bunch of mint

Garnish

  • 4 small chilli peppers

Preparation Method

  • Make the Vanilla custard
  • Split the Vanilla pods down the middle and scoop out the seeds. Keep the empty beans. Soften the leaves of gelatin in a bowl of cold water. Bring the milk to the boil. Remove from heat, toss in the Vanilla seeds, cover and allow to infuse. In a bowl, whisk 50 g caster sugar with the yolks until pale and fluffy. Pour in the Vanilla milk in a thin stream whisking constantly. Pour the mixture hack into the saucepan and return to low heat, stirring until the mix coats the spatula. Before it boils, remove from heat and allow to cool. Stir in the softened leaves of gelatin. In a chilled bowl, whip the cream until stiff. Gently fold the egg mixture into the whipped cream. Spread the mixture on a baking tray. Put it in the freezer for 2 hours
  • Make the macaroons
  • Preheat oven to 120 °C (th. 4). in a bowl, sift the icing sugar with the ground almonds. Set aside 160 g of the mixture. Add 1 egg white whisking vigorously until mousse-like. Heat the rest of the caster sugar with 35 cl water until a clear, thick syrup is formed. Remove from heat and allow to cool. Beat the 2 remaining whites to firm peaks. Carefully fold in the rest of the sugar-almond mix. Pour in the warm syrup in a thin stream whisking continuously. Add the egg white and almond mixture and continue whisking. On the baking tray lined with greaseproof paper, make almond mousse rectangles with the cutter, leaving enough room for spreading. Put in the oven and bake for 7 min. Allow to dry on a rack at room temperature before removing from the tray
  • Assemble the millefeuilles
  • Take the Vanilla custard out of the freezer. Use the cutter to cut out 8 rectangles. Place a frozen rectangle on each macaroon. Repeat the operation twice more ending with a macaroon. Make the other millefeuilles the same way. Make the strawberry coulis. Wash and hull the strawberries (keep 12 for the garnish). Purée with 1 tbsp water and the empty Vanilla pods. Transfer the coulis into the droppers. Refrigerate
  • Just before serving
  • Take the Vanilla ice cream out of the freezer. Place a millefeuille on each plate. Top with a scoop of ice cream. Garnish with 1/2 Vanilla pod, a small bunch of mint and the remaining strawberries. Serve together with the droppers of coulis
  • Tip
  • You can serve the millefeuilles with red berry jelly in a little pot to one side
subban

Serves 4

  • Preparation time: 1 hour 30 min
  • Cooking time: 30 min for the compote

Ingredients

  • 1 kg Cox's apples (for the compote)
  • 2 Cox's apples (for the fritters)
  • 30 g caster sugar
  • 50 g heather or pine honey + 1 tbsp
  • 1 untreated lemon
  • 1 untreated orange
  • 2 Vanilla pods
  • 20 cl whole milk
  • 5 cl concentrated milk
  • 1 tbsp panela sugar (or jaggery, unrefined cane sugar)
  • 3 g pectin (in the jam-making section at supermarkets)
  • 1 tbsp grilled hazelnut oil
  • 10 g Sainte Lucie Vanilla sugar (or similar quality brand)
  • 1 litre oil for deep frying

Utensils

  • 1 jam kettle
  • 1 siphon
  • 1 chinois strainer
  • 4 pretty dessert glasses

Fritter batter

  • 80 g flour
  • 10 cl apple juice
  • 2 g yeast
  • 1 egg white
  • 50 g Vanilla - flavoured caster sugar

Garnish

  • 4 Vanilla pods

Preparation Method

  • Make the Vanilla custard
  • Split the Vanilla pods down the middle and scoop out the seeds. Keep the empty beans. Soften the leaves of gelatin in a bowl of cold water. Bring the milk to the boil. Remove from heat, toss in the Vanilla seeds, cover and allow to infuse. In a bowl, whisk 50 g caster sugar with the yolks until pale and fluffy. Pour in the Vanilla milk in a thin stream whisking constantly. Pour the mixture hack into the saucepan and return to low heat, stirring until the mix coats the spatula. Before it boils, remove from heat and allow to cool. Stir in the softened leaves of gelatin. In a chilled bowl, whip the cream until stiff. Gently fold the egg mixture into the whipped cream. Spread the mixture on a baking tray. Put it in the freezer for 2 hours
  • Make the macaroons
  • Preheat oven to 120 °C (th. 4). in a bowl, sift the icing sugar with the ground almonds. Set aside 160 g of the mixture. Add 1 egg white whisking vigorously until mousse-like. Heat the rest of the caster sugar with 35 cl water until a clear, thick syrup is formed. Remove from heat and allow to cool. Beat the 2 remaining whites to firm peaks. Carefully fold in the rest of the sugar-almond mix. Pour in the warm syrup in a thin stream whisking continuously. Add the egg white and almond mixture and continue whisking. On the baking tray lined with greaseproof paper, make almond mousse rectangles with the cutter, leaving enough room for spreading. Put in the oven and bake for 7 min. Allow to dry on a rack at room temperature before removing from the tray
  • Assemble the millefeuilles
  • Take the Vanilla custard out of the freezer. Use the cutter to cut out 8 rectangles. Place a frozen rectangle on each macaroon. Repeat the operation twice more ending with a macaroon. Make the other millefeuilles the same way. Make the strawberry coulis. Wash and hull the strawberries (keep 12 for the garnish). Purée with 1 tbsp water and the empty Vanilla pods. Transfer the coulis into the droppers. Refrigerate
  • Just before serving
  • Take the Vanilla ice cream out of the freezer. Place a millefeuille on each plate. Top with a scoop of ice cream. Garnish with 1/2 Vanilla pod, a small bunch of mint and the remaining strawberries. Serve together with the droppers of coulis
  • Tip
  • You can serve the millefeuilles with red berry jelly in a little pot to one side
subban

Serves 4

  • Preparation time: 15 min
  • Refrigerator : 4 hours

Utensils

  • 1 blender
  • 4 verrines

Ingredients

  • 100 g fragrant strawberries
  • 100 g raspberries
  • 100 g radish
  • 100 g cherries
  • 11 tomato
  • Ripe but firm 1 cooked beetroot
  • 1 red bell pepper
  • 2 Vanilla pods
  • 30 g demerara sugar
  • 30 g soft dark brown sugar
  • 30 g lemongrass
  • 1 small glass of rose wine
  • 1 tbsp ground pink pralines
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • A pinch of Espelette pepper
  • 8 leaves of sucrine (lettuce hearts)
  • A few fresh coriander leaves

Fritter batter

  • 80 g flour
  • 10 cl apple juice
  • 2 g yeast
  • 1 egg white
  • 50 g Vanilla - flavoured caster sugar

Garnish

  • 4 Vanilla pods

Preparation Method

  • Split the Vanilla pods down the middle and scoop out the seeds. Hull die strawberries and cut the tops off lie radishes. Peel the beetroot and cut into small dice. Cut the tomato and red pepper in two. Seed them and cut into small chunks. Remove the cherry stalks and stones. Alter setting aside 4 raspberries, 4 strawberries, 4 cherries and 4 radishes for the garnish, put the remaining fruit and vegetables in the blender with the sugars and the Vanilla seeds. Pour in the olive oil and balsamic vinegar. Puree until the mixture is smooth. Add the rose wine and mix. Refrigerate for 4 hours
  • Just before serving
  • Distribute the red fruit puree in the verrines. Arrange the reserved fruit and vegetables. Garnish with the lemongrass, leaves of sucrine and coriander. Sprinkle with Espelette pepper and ground praline. Tip. Eat as a starter or a dessert. Vanilla oil will season it beautifully
subban

Makes 4 Small Pots

  • Preparation time: 30 min (the day before for the milk jam and the Vanilla ice cream)
  • Infusion time for the Vanilla: 30 min
  • Cooking time: 2 hours

Utensils

  • 1 ice cream maker
  • 4 small pots
  • 1 whisk
  • 1 ice cream scoop
  • Cling film

Milk jam

  • 1 litre milk
  • 500 g caster sugar
  • 2 Vanilla pods
  • 1/2 cinnamon stick
  • 1 tsp bicarbonate of soda

Vanilla Ice cream

  • 50 cl whole milk
  • 130 g caster sugar
  • 6 egg yolks
  • 15 cl double cream
  • 2 Vanilla pods

Garnish

  • Blanched and roasted pistachios

Preparation Method

  • The Day Before Make The Milk Jam
  • Split 1 Vanilla pod down the middle and scoop out the seeds. Cut the second Vanilla pod Into 4 sticks. Boil the milk. Remove it from heat, stir in the seeds. Cover and allow to infuse for 30 mins. Lift out the beans. Rinse under the tap. Pat them dry and set aside for the garnish
  • Return the Vanilla milk to very low heat . Add the caster sugar and the cinnamon stick. Cook stirring often until the jam is thick and golden (it should coat the spatula). Allow to cool. Add 1tsp bicarbonate of soda and stir well (note: the mix will triple in size and then return to its original volume). Fill the pots. Cover with cling film and refrigerate
  • Split the Vanilla pods down the middle and scoop out the seeds. Scald the milk. Remove from heat
  • Add the Vanilla seeds, cover and allow to infuse
  • In a bowl, whisk the egg yolks with the caster sugar until fluffy. Pour in the Vanilla milk in a thin stream whisking constantly. Return the mixture to low heat stirring continuously until it coats the spatula. Remove from heat just before it boils. Allow to cool. Stir in the cream. Transfer the mixture to the ice cream maker and follow the manufacturer's instructions
  • On the day just before serving
  • Take the Vanilla ice cream out of the freezer. Put two scoops on each plate. Serve with the Vanilla milk jam pots. Garnish with the Vanilla sticks and a sprinkling of blanched and roasted pistachios
  • Tip
  • A few slices of quatre-quarts (pound cake) or Vanilla sables (shortbread) go beautifully with this delicious dessert
subban

Serves 4

  • Preparation time: 15 min
  • Cooking time: 20 min

Utensils

  • 4 individual souffle dishes
  • 1 whisk

Ingredients

  • 20 cl whole milk
  • 60 g butter + 1 knob for the moulds
  • 60 g caster sugar
  • 30 g flour
  • 10 g icing sugar
  • 4 eggs
  • 1 Vanilla pod + 2 for the garnish
  • A pinch of salt

Preparation Method

  • Perheat oven to 180 °C (th. 6). Butter the individual souffle dishes. Sprinkle with caster sugar, removing the excess
  • Split the Vanilla pod down the middle and scoop out the seeds. Scald the milk. Remove from heat and stir the Vanilla seeds
  • Melt the butter in a small saucepan. Add the flour. Stir until the mixture is smooth. Pour in the Vanilla milk, stirring with the whisk
  • Separate the egg whites from the yolks. Remove the saucepan from the heat and add the yolks one at a time, whisking constantly
  • Beat the egg whites until stiff with a pinch of salt. Gently fold in the whites
  • Fill the souffle dishes up to three quarters (leaving room for the souffles to rise). Put in the oven and bake for 20 min (do not open the oven).
  • Just before serving
  • Stick half a Vanilla pod in each souffle. Dust with icing sugar. Serve immediately
  • Tip
  • You can serve the Vanilla souffles with a coulis of red berries
subban

Serves 4

  • Preparation time: 40 min
  • Cooking time: 30 min for the Vanilla syrup, 18 min for the walnut shortbread, 8 min for the pears

Utensils

  • 1 cutter
  • 1 whisk
  • 1 deep square tray
  • Greaseproof paper
  • 4 glasses
  • 4 beer mugs for smoking (optional)

Ingredients

Pears in syrup

  • 4 Williams pears, ripe but firm
  • 10 cl forest honey (very strong)
  • 50 g caster sugar
  • 1 Vanilla pod

Walnut caramel

  • 50 g butter
  • 50 g raw brown sugar
  • 50 g chopped walnuts
  • 1 tbsp honey

Crème patissiere

  • 25 cl milk
  • 4 egg yolks
  • 25 g cornflour
  • 80 g caster sugar
  • 25 cl double cream

Walnut shortbread

  • 125 g flour
  • 50 g butter
  • 20 g icing sugarr
  • 1 egg

Preparation Method

  • Make the syrup
  • Peel the pears roughly leaving a little skin. Cut each pear in half and take out the core, leaving the stalk on. In a -small pan, heat 10 cl water with the honey and caster sugar. Add the Vanilla pod cut in two lengthways. Simmer the syrup over low heat for 30 min. Remove from heat, plunge the pears in the syrup and poach while you prepare the rest of the recipe. Lift out the Vanilla pod. Take the butter out of the refrigerator
  • Make the crème patisserie
  • Bring the milk to the boil. Scoop out the Vanilla seeds from the Vanilla pod used for the syrup and add to the milk. In a bowl, whisk the caster sugar with the egg yolks until pale and fluffy. Add the corn flour and blend. Pour in the Vanilla milk in a thin stream whisking continuously. Pour the mixture back into the saucepan and heat for 5 min over low heat, stirring constantly, allow to cool
  • Make the shortbread dough
  • Cream the butter with the icing sugar until well blended. Combine with 2 tbsp crème patisserie, then the egg. Add the flour in thin stream and knead well. The dough is ready when it no longer sticks to the fingers (add 1 tsp flour if necessary). Allow to rest 20 min at room temperature. Make the Walnut caramel. In a saucepan, heat the butter with the honey and cassonade sugar over low heat until you get a light colored caramel. Remove from heat, add the chopped walnuts. Reheat the caramel for 2 min. Allow to cool
  • Preheat oven to 180 °C (th. 6)
  • Cook the sable
  • Spread the dough in a deep square tray lined with greaseproof paper. Place the tray in the freezer for 10 min, then put it in the oven and bake for 10
subban

Serves 4

  • Preparation time: 45 min (the day before for the biscuits)
  • Cooking time: 40 min for the biscuits

Utensils

  • 3 silicone baking trays with 12 holes 0 3 cm
  • 1 dropper
  • 1 chinois strainer

Ingredients

  • 5 carrots
  • A few leaves of Atsina cress
  • 200 g caster sugar
  • Vanilla-flavored lemon

Cream

  • 5 egg yolks
  • 100 g caster sugar
  • 50 cl whipping cream (crème fraiche liquide)
  • 3 Vanilla pods

Caramel sauce

  • 100 g caster sugar
  • 1 Vanilla pod
  • 10 cl pineapple juice
  • 1 tbsp rhum agricole (pure cane rum)
  • 1 tbsp de Malibu

Preparation Method

  • The Day Before Make the lemon-Vanilla cream
  • Cut the Vanilla pods in two down the middle. Scoop out the seeds and add to the bowl of egg yolks. Beat the yolks with the caster sugar. Bring the cream to the boil, remove immediately from the heat and pour onto the foamy egg yolks. Allow the mixture to infuse with the Vanilla pods. When it has cooled clown, put the mixture in the refrigerator overnight
  • On the day
  • Preheat oven to 80 °C (th. 2-3)
  • Make the biscuits
  • Take the cream mixture out of the refrigerator and st rain through a chinois. Pour into the baking trays. Bake for 40 min. Allow to cool and put in the freezer for about 1 hour to make sure the biscuits are quite hard. Fold them out
  • Cook the carrots. Rinse and cut into slices 3 cm thick
  • Heat 50 cl water with the caster sugar until you get a thick syrup. Throw the carrots in the syrup and cook them for 20 min over low heat (keep a close eye on them). Allow to cool on a rack
  • Make the caramel sauce
  • Stick half a Vanilla pod in each souffle. Dust with icing sugar. Serve immediately
  • To make the caramel, heat the sugar with 1 tsp water. When it turns a golden colour, add the Malibu, pineapple juice and rum. Stir in the Vanilla seeds
  • Just before serving
  • On each plate, assemble 3 little "towers": alternate 3 carrot slices with 3 biscuits finishing with a carrot slice. Cut a Vanilla pod into three and insert a piece in each tower. Crown with Atsina leaves. With a dropper or a teaspoon, sprinkle the plate with a few drops of caramel sauce
  • Tip
  • You can replace the Atsina cress with wheat germ or thyme flowers. If you don't have silicone trays with round cups, you can use other moulds provided the carrot slices are the same shape and size
subban

Serves 4

  • Preparation time: 20 min
  • Cooking time: 20 min for the choux pastry

Utensils

  • 1 piping bag
  • 1 spatula
  • 1 baking tray
  • Greaseproof paper

Ingredients

  • 125 g flour
  • 80 g butter
  • 10 g caster sugar
  • 4 eggs
  • 200 g white chocolate
  • 10 cl skimmed milk
  • 1 Vanilla pod
  • 1 cardamom pod
  • 2 pinches of ground star anise
  • 10 cl double cream
  • 250 g fresh raspberries
  • 40 cl artisan raspberry sorbet
  • A pinch of fine salt

Preparation Method

  • Make the choux pastry
  • Heat a pan of water with the butter, caster sugar and pinch of salt. When it begins to boil, pour in the flour all in. one go. Remove from heat and, with a spatula, beat in the flour until the mixture forms a dough that no longer sticks to the side of the pan. Add the eggs one by one, beating continuously, until well blended. Preheat oven to 180 °C (th. 6)
  • Line a baking sheet with greased greaseproof paper. Spoon little dollops of dough, about 3 cm in diameter, leaving enough space between the dollops to allow them to expand. Flatten them slightly with the back of a fork. Bake in the oven for about 20 min. Allow to rest on a rack for about 15 min, and then carefully cut the open in two
  • Make the white chocolate sauce. Slit the Vanilla pod down the middle and scoop out the seeds. Melt the broken. Chocolate with the milk and the cream. Over a bain-marie on low heat. Stir in the slightly crushed cardamom, the star anise and the Vanilla seeds. Allow to infuse in a warm place
  • Just before serving
  • Using a piping bag (or a small spoon), carefully fill the choux with the raspberry sorbet, Coat with the warm chocolate sauce, and decorate the profiteroles with raspberries and dust with icing sugar
  • Tip
  • The choux should remain crisp and the sorbet, soft!
subban

Serves 4

  • Preparation time: 5 min
  • Cooking time: 45 min

Utensils

  • 1 brush
  • 1 ice cream scoop

Ingredients

  • 1 pineapple, ripe but firm
  • 50 g lightly salted Breton butter - soft
  • 50 g brown sugar
  • 1 Vanilla pod
  • 50 cl high-quality coconut ice cream
  • 2 tbsp almond oil

Preparation Method

  • Preheat oven to 180 °C (th. 6
  • Peel the pineapple and cut off the top. Carefully core it, making sure to remove all the tough fibers
  • Cream the butter with the sugar until well blended. Fill the inside of the pineapple with the mixture
  • Cut the Vanilla in two lengthways. Cut into small, equal-sized batons and stick them all around the top of the pineapple, like a hedgehog. Brush the pineapple with almond oil
  • Put the pineapple on a rack and cook in the oven for 45 min
  • Just before serving
  • Present the pineapple on a platter. Cut it in front of your guests. Serve with scoops (3 coconut ice cream)
subban

Makes About 50 Chocolates

  • Preparation time: 40 min
  • Drying time for the chocolates: 3 hours
  • Cooking time: 1 min for the Vanilla mix
  • 1 min for the ganache

Utensils

  • 1 piping bag
  • 1 sugar thermometer
  • 1 baking tray
  • Greaseproof paper

Ingredients

  • 1 kg milk chocolate
  • 40 cl single cream
  • 250 g soft butter
  • 2 Vanilla pods
  • I tsp Vanilla sugar
  • 400 g cooking chocolate (65% cocoa)
  • 200 g icing sugar
  • 1 pack of wafers (fan-shaped or rolled)

Preparation Method

  • Make the chocolate bonbons
  • In a saucepan, mix the cream with the Vanilla sugar. Boil the mixture for 1 min. Split the Vanilla pods down the middle and scoop out the seeds. Add the seeds to the mixture. Leave to cool
  • Cut the milk chocolate into big chunks. Pour the Vanilla cream onto the chocolate and mix with a spatula
  • Cream the butter. Add it to the chocolate mixture and stir until completely amalgamated. Transfer to a piping bag. On a baking tray lined with greaseproof paper, pipe sticks 30 cm long, leaving space between them. Refrigerate until the chocolates are hard. Cut into batons 2 cm long. Crush the wafers. Roll the bonbon batons in the crumbs. Dry at room temperature for 3 hours
  • Make the ganache
  • Break the coating chocolate into little pieces. Melt at 45°C over a bain-marie. Reduce the temperature to 27°C then raise it back to 31°C
  • Using a fork, dip each wafer-coated bonbon for 1 min in the ganache. Finally, roll in icing sugar
  • Tip
  • It is important to respect the temperatures when making the black ganache. Use top-quality chocolate. You can give your bonbons any shape you like
subban

Serves 4

  • Preparation time: 15 min
  • Cooking time: 5 min for the Vanilla syrup

Utensils

  • 4 pretty dessert glasses

Ingredients

  • 4 Cox's apples
  • 2 peaches
  • 3 bananas, ripe but firm
  • 200 g bilberries
  • 200 g bilberries
  • 3 Vanilla pods
  • A drizzle of lemon juice

Preparation Method

  • Peel the apples and cut into thin slices
  • Drizzle with lemon juice to prevent the apple from turning brown. Peel the peaches and cut into pieces. Peel and slice the bananas. Pick the bilberries off the stems
  • Make the Vanilla syrup
  • Split the Vanilla pods down the middle and scoop out the seeds (keep the empty pods for decoration)
  • In a small saucepan, boil 10 cl water with the caster sugar until a clear, thick syrup is formed. Remove from heat and add the Vanilla seeds. Allow to cool
  • Just before serving
  • On each plate, arrange the apple slices, the banana slices and pieces of peach in a nice pattern. Place a few bilberries in the middle. Drizzle with Vanilla syrup. Garnish with the empty Vanilla pods cut into little batons
  • Tip
  • This fruit salad is delicious with slices of quatre-quart (pound cake) spread with Vanilla milk jam (see Edouard Loubet's recipe)
Note: 1 cl = 10 ml

explore the goodness

Our products

products

Vanilla Pods

products

Vanilla Extracts

products

Vanilla Powder

products

Vanilla Seeds