references
ELLE & VIRE ®
RECIPES
SAINT HONORÉ
— INGREDIENTS SERVES 6-7 — 22-CM PUFF PASTRY BASE > 250 g of puff pastry
CHOUX PASTRY > 250 g of choux pastry, enough to make 20 small choux buns (3 choux buns per person) SAINT-HONORÉ CREAM WITH TAHITIAN VANILLA > 500 g of pastry cream flavoured with Tahitian vanilla > 250 g of Excellence Whipping Cream 35.1% fat Elle & Vire® OTHER INGREDIENTS > 250 g of caramel > 500 g of Sublime Cream with Mascarpone Elle & Vire®
Feed the puff pastry dough through a dough roller to achieve a thickness of 2 mm. Leave the pastry to rise for 6 h, then pipe a choux ring onto it with the same diameter as the puff pastry. Arrange twenty or so small choux buns on a baking tray. Bake the whole in the oven at 200°C (392°F) for about 40 minutes.
SAINT-HONORÉ CREAM WITH TAHITIAN VANILLA
METHOD PASTRY BASE
FLOWER OF PARADISE
— INGREDIENTS SERVES 8 — > Breton sablé: 1.5 kg PANNA COTTA MOUSSE > 600 g of Sublime Cream with Mascarpone Elle & Vire® > 145 g of icing sugar > 44 g of Unsalted Gourmet Butter 82% fat Elle & Vire® > 2 vanilla pods > 20 g of powdered gelatine (200) > 120 g of cold water > A few drops of bitter almond flavouring, > 600 g of single cream 35% fat RASPBERRY JELLY FLAVOURED WITH BALSAMIC VINEGAR > 900 g of raspberry puree > 200 g of raspberries crushed with a fork > 60 g of trimoline > 20 g of pectin NH > 30 g of caster sugar > 6 g of Modena white balsamic vinegar FINISHING TOUCH > 600 g of white chocolate > 260 g of cocoa butter
METHOD BRETON SABLÉ
Roll out the dough to 4 mm, cut it into pieces and bake at 160°C (320°F), for about 16 minutes.
PANNA COTTA MOUSSE
Gently mix the vanilla-flavoured pastry cream with the Excellence Whipping Cream, previously beaten with a spatula. Fill the choux buns with the cream mixture before dipping them in caramel. This caramel may be flavoured and coloured to taste. Once the buns have cooled, use the caramel to stick the small choux buns around the rim of the choux pastry base. Next, fill the centre of the pastry base with the remaining Saint-Honoré vanilla-flavoured cream.
FINISHING TOUCH
Heat the Sublime, Cream with Mascarpone with the sugar, butter and vanilla to 50°C (122°F). Mix the gelatine with the water, leave to soak for 10 minutes, and then pour into the hot cream. Leave the mixture to cool to 26°C (79°F), add the bitter almond flavouring followed by the lightly beaten single cream, and pour straight into the mould.
RASPBERRY JELLY FLAVOURED WITH MODENA WHITE BALSAMIC VINEGAR
Mix the sugar and pectin together on the cold raspberry puree with the trimoline and bring to the boil. Add the crushed raspberries. Remove and add the vinegar to the cooled pan. Pour into half-sphere moulds and freeze.
ASSEMBLY
Whip the Sublime, Cream with Mascarpone and pipe arabesques using a Saint-Honoré piping nozzle. This cream may be flavoured with various flavourings such as pistachio, caramel, etc.
Pour the panna cotta mousse into the mould, then place a frozen fruit insert into each mould petal. Freeze and unmould. Next, mix the white chocolate with the cocoa butter at 40-42°C (106°F). Lastly, use a spray gun to spray the chocolate preparation over the frozen dish. To finish, place the frozen panna cotta mousse on the Breton sablé, arrange the raspberry jelly in the centre and decorate with fresh fruits. Serve cold with a glass of pink champagne.
SUBLIME CREAM WITH MASCARPONE One of the world’s leading pastry chefs, Julien Alvarez presents this smooth, unctuous cream with an excellent hold.
www.pro.elle-et-vire.com/en
SUBLIME RECIPES FLIPBOOK: Chefs who are members of Relais Desserts have come together to offer their best recipes to be made using the cream Sublime. Watch the flipbook on our website.
www.pro.elle-et-vire.com/en
ELLE & VIRE ® — 23