Elle & Vire Recipes
For
25 pieces
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To prepare this dish

Ingredient list
MILK BREAD DOUGH
1000 g T45 flour
500 g milk
40 g 0% fat milk powder
20 g salt
40 g fresh yeast
100 g sugar
150 g Elle & Vire gourmet butter 82% FAT
SWEET CREAM CHEESE INSERTS
207 g French Cream Cheese
207 g Elle & Vire gourmet butter 82% FAT
31 g honey
2 g vanilla
52 g powdered egg whites
1 lemon zest
ALMOND CREAM CHEESE STREUSEL
44 g French Cream Cheese
100 g milk
100 g Excellence Whipping Cream 35% FAT
CARAMEL CREAM CHEESE
225 g Excellence Whipping Cream 35% FAT
55 g milk
55 g glucose syrup (1)
120 g glucose syrup (2)
110 g sugar
3 g fleur de sel
90 g Elle & Vire gourmet butter 82% FAT
0,5 vanilla pod
150 g French Cream Cheese
CREAM EGG WASH
200 g egg yolk
100 g Excellence Whipping Cream 35% FAT
100 g milk
FINISHING TOUCHES
SQ light brown beet sugar
100 g oat flake
100 g pecan nuts
20 g egg white
SQ icing sugar
Elle & Vire products used

The recipe,
step by step

  1. 1

    MILK BREAD DOUGH

    On speed 1 of the stand mixer, combine all ingredients - except for the butter - for 3 minutes, then knead on speed 2 for 5 minutes. Add the butter cut into pieces and knead on speed 2 until the dough pulls away from the sides of the bowl. Do not let the temperature rise above 24°C. Let rise for 45 minutes at room temperature. Punch down and refrigerate overnight.  
  2. 2

    SWEET CREAM CHEESE INSERTS

    Combine all ingredients and pipe out into Ø1.5-cm balls. Place in the freezer.
  3. 3

    ALMOND CREAM CHEESE STREUSEL

    Combine all ingredients using the paddle attachment of the stand mixer. 
  4. 4

    CARAMEL CREAM CHEESE

    Heat the cream, milk, glucose syrup (1) and vanilla together. Heat the glucose syrup (2) and sugar to 195°C. Deglaze with the hot infused cream. Add the fleur de sel and cream cheese. At 40°C, add the butter and blend. Refrigerate overnight.
  5. 5

    CREAM EGG WASH

    Combine all ingredients and set aside in the refrigerator
  6. 6

    FINISHING TOUCHES

    Chop the pecans and combine with the rolled oats. Bind with the egg whites.  
  7. 7

    SHAPING AND BAKING

    Prepare the almond cream cheese streusel. Spread out and cut into 1-cm cubes. Bake on a Silpain® mat in a 150°C convection oven for approximately 20 minutes. Let cool. Roll out the dough to 6 mm in both directions (to prevent retractation) and place in the refrigerator. Cut out Ø9-cm rounds (approximately 60-65 g) using a cookie cutter. Place in the Silform® moulds. Let rise at 26°C for approximately 1½ hours. Brush with the egg wash, sprinkle with light brown beet sugar and place 6 cream cheese inserts and 5 cubes of streusel inside, then sprinkle with the oat/ pecan mixture. Bake in a 230°C deck oven or a 190°C convection oven for approximately 8 minutes and let cool. Sprinkle with icing sugar and, using a piping cone, decorate with caramel cream cheese.

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