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Home / Vanilla recipes for pros / Strawberry, Lime and Vanilla Norohy
BY CHRISTOPHE TULOUP

Strawberry, Lime and Vanilla

Norohy

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2 0 P L AT E S

A L M O N D S A N DY D O U G H
Butter 200 g
Salt 3.3 g
Almond powder 100 g
Icing sugar 100 g
Eggs 83 g
Flour T55 400 g
Chopped untreated lime zest 1 piece
Vanilla pod Madagascar organic Norohy 1 piece

Make a soft butter, incorporate the icing sugar, sifted flour, salt, almond powder, vanilla, chopped lime zest
then finish with the eggs.

Roll out the dough when finished between two sheets of baking paper 2mm thick.

Place the sheets made in the freezer, cut out strips 2cm high by 20cm and 24cm long, place them on
slightly greased perforated straps 18cm in diameter.

Bake at 160 ° C for around 12min .

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A R P O N E VA N I L L A C R E A M , 1 S T S T E P - PA S T RY C R E A M
Milk 250 g
Sugar 50 g
Egg yolks 63 g
Cream powder 24 g

Bring the whole milk to the boil, pour over the mixture of yolks, sugar and cream powder, then cook the
preparation until obtaining a pastry cream.

Cool quickly.

M A S C A R P O N E VA N I L L A C R E A M , 2 N D S T E P

35% li id 540
35% liquid cream
Egg yolks 540
100 gg
Sugar 76 g
Gold leaf gelatin 12 g
Mascarpone 500 g
Custard 240 g
Vanilla pod Madagascar organic Norohy 3 pods

Make a custard with the liquid cream, vanilla, yolks and sugar. Add the previously softened gelatin, then
place this cream with the 240g of pastry cream and the mascarpone, in a blender. Mix the whole.

Clear then set aside in the fridge.

L E M O N S O R B E T - VA N I L L A
Water 300 g
Trimoline 19 g
Caster sugar 140 g
Atomized glucose 71 g
Super neutrosis 5g
Lime juice, filtered 240 g
Untreated lime zest 1 piece
Vanilla pod Madagascar organic Norohy 1 piece

Heat the water and half of the caster sugar to 40 ° C then add the rest of the powders, the zest and the
vanillaCLOSE
cut in half and scraped, cook at 83 ° C.

Remove the syrup in the fridge and leave to mature for 12 hours .

Place the cheesecloth and add the lime juice blender to blender and rid bowl paco.

Place in the freezer.

Pacotize at the time of service.

S T R AW B E R RY M A R M A L A D E
Strawberry Cléry 600 g
Sugar 90 g
Lime juice 60 g
NH pectin 6g

V ill dM d i N h 1 l
Vanilla pod Madagascar organic Norohy 1 clove

Cut the strawberries into brunoise, mix them with the 90g of sugar and the vanilla, cook until the
consistency of a compote, add the 12g of sugar mixed with the NH pectin then bring to a boil.

Finish with the filtered lime juice.

Put aside in a cool place.

CONFIT GREEN LEMON ZEST

Untreated limes 2 rooms
Sugar 100 g
Water 200 g

Take the skin of the limes, finely cut the skin into julienne. Blanch the zest 3 times.

Boil the water and sugar, then cook the zest gently until translucent.

POACHING SYRUP FOR LEMON SEGMENTS

Water 625 g
Sugar 315 g
Lime 6 rooms
Vanilla pod Madagascar organic Norohy 1 piece
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Make a syrup with the ingredients. Let cool.

Mature the whole for 12 hours .

Make lime segments then put them under vacuum with the syrup made. Reserve in the fridge.

S T R AW B E R RY S A U C E
Strawberry puree 500 g
Absolu Cristal Topping 500 g

Reduce the strawberry purée to 200g, then mix with the absolute crystal glaze, remove by pipette for the
finish.
GREEN LEMON VINAIGRETTE
olive oil 120 g
Lime juice 70 g
Honey all flowers 30 g
Strawberries Cléry 500 g

Make a vinaigrette with olive oil, lemon juice and honey.

Season the strawberries cut into quarters beforehand.

DRESSING & FINISHING

Place the shortbread dough half-circles in offset, leaving a space between the two.

In this space have alternating using a pastry bag mascarpone vanilla cream, strawberry compote.

On the completed poaching, place the seasoned strawberries, segments and lime zest.

Add a few sprouts of lemon basil, dots of strawberry sauce and finish with a quenelle of lime / vanilla
sorbet.

Sprinkle the dessert with vanilla powder made from the used pods, dried, then mixed.

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ABOUT THE CHEF
CHRISTOPHE TULOUP
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At the head of the sweet menu of the restaurant Têtedoie in Lyon for 10 years, Christophe
Tuloup uses his modern and innovative know-how to perfection. Gourmet, his creations
are a tasty blend of acidity and bitterness. Attached to the Fourvière hill, the restaurant
offers a panoramic view of the city of Lyon. His motto in pastry: lightness. Vanilla, he uses
it for its incomparable flavor and its sweetness which characterizes French pastry.
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Other recipes with vanilla from Madagascar

Other recipes with vanilla from Madagascar
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Norohy en quelques mots

 Chez Norohy nous avons à cœur de créer du lien sur toute la chaîne de valeur, des
producteurs jusqu’aux chefs. Nous dénichons dans les plus beaux terroirs du monde des
vanilles d’exception, cultivées et préparées dans le respect des traditions. Nous souhaitons
offrir à nos clients une traçabilité optimale pour offrir un produit à la fois gourmand et
responsable. Cette démarche est le fruit d'un partenariat avec Valrhona Sélection, un
collectif de marques engagées.

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Norohy belongs to a collective of brands committed to responsible gastronomy, called Valrhona Sélection. This collective also
brings together the brands Valrhona, Valrhona Signature, Sosa and la Rose Noire. Together, we want to make our development
part of a sustainable project in order to jointly build with our customers and suppliers the responsible gastronomy of tomorrow.