Vanilla St Norohy Dessert

For those with a sweet tooth the St Norohy Dessert is a dream come true. Sweet pastry, creamy vanilla and blond caramel combine to delight with every mouthful. 

Serves 6

Inverted puff pastry


350g butter 84% 

125g All-purpose flour

295g All-purpose flour

10g salt 

5g white vinegar

120g water 

95g melted butter 



Using the dough hook in a stand mixer, mix together the butter and smaller portion of flour and mold into a square.


Using the dough hook in a stand mixer, knead together the larger portion of flour with the salt, water, vinegar and warm melted butter.

Shape into a square and leave to rest.

Laminating the dough

Place the second mixture at the centre of the first mixture, and fold a book turn.

Leave to rest before folding another book turn.

Leave to rest before folding a letter turn.

Leave to rest overnight.

Fold another letter turn, then spread out the dough and cut to shape.

Note: To make the process easier, it is best to make the second mixture before the first mixture, before laminating.


Vanilla pastry cream


380g milk 

105g sugar 

130g egg yolks 

45g Corn starch

165g whipping cream 35% 

15g All-purpose flour

55g butter 

12g Norohy vanilla


Boil the milk, cream, and split and scraped vanilla beans.

Mix the egg yolks and sugar, then add the flour and corn starch.

Combine the hot liquid with the egg yolk, sugar and flour mixture, then boil again.

Pour out. At 140°F (60°C), add the butter.

Smooth out and store in the refrigerator.


Blond caramel


400g sugar 

150g water

80g glucose 


Mix all the ingredients together and heat to 320°F (160°C).


Choux pastry


350g water 

5g salt 

15g milk powder 0% 

150g butter 

180g pastry flour 

325g eggs 


Bring the water, salt, dry milk and butter to a boil.

At the same time, sift the flour into the hot mixture and turn up the heat so that all the liquid evaporates.

Take off the heat and progressively add the eggs so that a good consistency forms.

Immediately shape the dough into choux buns of your preferred size.

If you are using a convection oven, heat to 480°F (250°C), put the choux in, then turn off the oven and keep the door closed.

As soon as the choux pastry has blown up and started to change colour, heat the oven back up to 355°F (180°C) and open the door.

Allow the choux pastry to slowly cook.


Vanilla whipped cream


1200g whipping cream 35% 

95g sugar 

20g Norohy vanilla


Beat together the chilled cream, split and scraped vanilla and sugar.

Store in the refrigerator.


Assembly and finishing

Spread the puff pastry into a 40 × 60cm tray. Leave to rest overnight

Bake in convection oven at 320°F (160°C). Halfway through the baking process, turn the tray around and place another tray on top.

Leave the pastry to continue baking until it has a golden colour all the way through. Set aside.

Smooth the pastry cream, then use it to fill the choux buns.

Cook the blond caramel and glaze the choux buns.

While still in its tray, cut the puff pastry into six 11 × 25cm strips. Use a small amount of caramel to stick a row of choux buns along each strip’s side.

Use a piping bag with a slanted nozzle to pipe the whipped cream into the centre.

Decorate with a few thin slices of de-seeded vanilla bean and a drizzle of caramel.


Recipe courtesy of Norohy