Vanilla Artisans EP: 6 Entremet Exotique by Executive Pastry Chef Aimeric Davy of Fleur de Cocoa.

Join us in this step-by-step guide as Executive Chef Aimeric Davy prepares a very special tropical dessert—an Entremet Exotique made with Tahitian Gold Ground Vanilla Beans! Here, he masterfully incorporates our signature Ground Vanilla Beans from both Papua New Guinea and Madagascar. He blends the floral and fruity notes of Tahitian vanilla with tropical ingredients like mango, passionfruit, and banana into his exotic confit, while he opts for the smooth, creamy flavors of Madagascar Ground Vanilla Beans for his dark chocolate mousse, cocoa nib nougatine, and vanilla cream. Follow along as he crafts each individual component and then assembles the final, luxurious exotic entremet.
If you're in Los Gatos, CA, drop by Fleur de Cocoa for more exquisite desserts and delightful company!

Find the recipe in the 2024 Spring Issue of Pastry Arts Magazine https://pastryartsmag.com/issue-23/
Will be available on our website on July 15th, 2024—link to come.


Special thanks to Chef Aimeric Davy.
Check out Fleur de Cocoa’s amazing creations at: https://www.fleurdecocoa.com/

Products used:
Tahitian Select Ground Vanilla Beans of Papua new Guinea: https://tahitiangoldco.com/collection...
Bourbon Premium Ground Vanilla Beans of Madagascar: https://tahitiangoldco.com/collection...

Products available at:
Tahitian Gold:
https://tahitiangoldco.com/

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