Sucette Vanilla Planifolia & Caramel

Ingredients and method, for about 30 pieces

Planifolia Black Vanilla cream

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


  • 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


  • 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


  • 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


  • 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


  • 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


  • 30 white chocolate spheres 2.4cm diameter
  • Aclla Cress


  • 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

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