Sucette Vanilla Planifolia & Caramel

Planifolia Black Vanilla cream

• 250g full cream 35% liquid
• 25g powdered sugar
• ½  Planifolia Black Vanilla pod
• 25g egg yolks
• 18g gelatin mass

Method

• Scrape and infuse the vanilla into the cream for 12 hours
• Make a custard
• Add gelatin mass
• Cool quickly and leave to stand for 24 hours
• Foison the cooled cream to obtain a smooth, creamy texture

Salted butter caramel with Planifolia Black Vanilla

• 120g powdered sugar
• 60g full-fat cream 35
• 80g butter
• 2g fleur de sel
• ½  Planifolia Black Vanilla pod

Method

• Scrape vanilla
• Make a dry caramel with the powdered sugar and scraped vanilla
• Deglaze with liquid cream
• Cool to 45°C
• Add chopped butter and fleur de sel
• Blend with an immersion blender

Sweet pastry

• 50g butter
• 40g icing sugar
• 20g whole eggs
• 100g T45 flour
• 1g fine salt

Method

• Cream the butter
• Mix with powdered sugar and salt
• Add eggs
• Finish by adding the flour
• Refrigerate for 20 minutes
• Roll out between two baking sheets to 1.8mm
• Cut into 2cm-diameter discs
• Bake in a fan-assisted oven at 170°C until colored between two silpains

Planifolia Black Vanilla coating

• 300g white chocolate
• 120g ivory icing paste
• 8g grapeseed oil
• ½  Planifolia Black Vanilla bean

Method

• Melt white chocolate and glaze with scraped vanilla bean
• Add grapeseed oil

Planifolia Green Vanilla chips

• 150g water
• 150g Powdered sugar
• 1 Planifolia Green Vanilla pod
• 100g granulated sugar

Method

• Make a syrup with the water and powdered sugar
• Cut a Planifolia Green Vanilla pod into thin slices
• Leave the vanilla slices in the syrup for 24 hours
• Drain well
• Coat with granulated sugar
• Dry in a dehydrator

Assembly

• 30 white chocolate spheres 2.4cm diameter
• Aclla Cress

Method

• Garnish each sphere with white chocolate, caramel and cream
• Insert a stick into each sphere
• Freeze
• Dip in coating
• Place a shortbread cookie on each lollipop
• Poach a dab of cremeux
• Add Aclla Cress and a slice of Planifolia Green Vanilla

Recipe: Thibault Marchand