Vanilla is an distinctive ingredient that the Relais Desserts pastry cooks use of their creations, every yet one more scrumptious than the final. Between sweetness and depth, every dessert reveals its distinctive nuances, combining completely different textures and flavours for a memorable expertise. From the finesse of a millefeuille to the generosity of a flan, from the crispness of a Saint-Honoré to the class of a chocolate entremets, get pleasure from these delectable desserts the place vanilla dominates! 

 A crispy puff pastry, a easy vanilla cream and a gourmand contact with its completely spherical macaron… This XXL millefeuille introduced by Marc Ducobu is a creation that mixes finesse and generosity! Will you have the ability to withstand it? 

Sébastien Bouillet’s ‘Odéon’ is a scrumptious dessert that reveals all of the nuances of vanilla. Sweetness, class, and depth are the important thing traits of this refined masterpiece. 

Thierry Gilg’s ‘Vanille Addict’ gives a symphony of sweetness the place vanilla expresses itself in all its splendour. With vanilla mascarpone cream, wealthy ganache, creamy caramel, mushy biscuit, and crispy shortbread pastry, it’s a dream for vanilla lovers! 

Rice pudding with caramel is an actual gourmand pleasure. Paying homage to childhood, it turns into a valuable talisman on this entremets created by Pierre Hermé. The mushy almond and vanilla biscuit is accompanied by a caramel mousse and a rice pudding cream, whose grains add a novel texture to the tasting expertise. Step one is caramel, adopted carefully by the feel of the rice grains, each agency and mushy, after which vanilla mixed with the extraordinarily crunchy grains of caramel-flavoured puffed rice. 

This little ‘Nuage de Vanille’ cake by Christophe Roussel completely highlights Madagascar vanilla. It options vanilla mousse and cream, topped with a vanilla cream puff, all set in a crispy shortbread pastry base. This scrumptious dessert is stuffed with lightness and finesse! 

When speaking about vanilla pastries, it’s laborious to not point out Patrick Agnellet’s flan, with its ultra-melting texture, crispy pastry, and intense vanilla flavour for a scrumptious expertise. A dessert that’s each traditional and chic! 

 ‘Diego’ by Mathieu Kamm is an beautiful encounter between the depth of chocolate and the sweetness of Madagascar vanilla. With a mousse and ganache made with 70% darkish chocolate, vanilla cream and mousse, a mushy almond-chocolate biscuit and a gianduja crisp with cornflakes and caramelised puffed rice, this entremets ensures an ideal concord for lovers of gourmand pleasures. 

Uncover Vincent Guerlais’ ‘Vanilla Saint-Honoré, with crispy cream puffs full of caramel cream and vanilla pastry cream. Its gourmand puff pastry provides a beautiful contact of crispness for a mountain of delight!