Elle & Vire Recipes
For
10 persons
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To prepare this dish

Ingredient list
FRITTER DOUGH
230 g Elle & Vire gourmet butter 82% fat
830 g strong flour (T45, approximately 14% protein)
19 g salt
65 g sugar
20 g yeast
2 g vanilla extract
150 g milk
30 g egg yolks
190 g whole eggs
CARAMEL FILLING
150 g Soft style cream cheese
225 g Excellence whipping cream 35% fat
90 g Elle & Vire gourmet butter 82% fat
55 g milk
55 g glucose (1)
120 g glucose (2)
110 g sugar
2,5 g fleur de sel
1 vanilla pods
PISTACHIO FILLING
200 g Soft style cream cheese
30 g milk
25 g sugar
VANILLA FILLING
200 g Soft style cream cheese
0,5 g vanilla powder
2 g orange zest
2 g orange blossom water
20 g sugar
STRAWBERRY FILLING
150 g Soft style cream cheese
500 g strawberry puree
100 g IQF raspberry pieces
110 g sugar
15 g pectin NH
CHOCOLATE FILLING
110 g Soft style cream cheese
175 g Excellence whipping cream 35% fat
250 g chocolate (67% cocoa)
125 g milk
FINISHING TOUCHES
SQ concentrated butter 99.9% FAT
Elle & Vire products used

The recipe,
step by step

  1. 1

    FRITTER DOUGH

    Using the dough hook, combine the flour, salt, sugar, and yeast, incorporating the liquids little by little on speed 1 for 8 minutes.

    Then knead on speed 2 for 4 minutes.

    Add the butter on speed 1 and knead for 6 minutes then continue kneading on speed 2 for 8 minutes.

    Let rise for 1 hour, punch down and refrigerate overnight.

  2. 2

    CARAMEL FILLING

    Coating· QS white sesame seeds

    Heat the cream, milk, glucose (1) and vanilla.

    Heat the glucose (2) and sugar to 200°C and deglaze with the hot infused cream.

    Heat to 105°C. At 70°C, add the butter, fleur de sel, cream cheese then blend using a hand mixer.

    Refrigerate overnight.

  3. 3

    PISTACHIO FILLING

    Coating· QS chopped pistachios

    Combine all ingredients and set aside in the refrigerator.

  4. 4

    VANILLA FILLING

    Enrobage :

    200 g de sucre

    4 g de poudre de vanille

     

    Mélanger tous les ingrédients ensemble, réserver au réfrigérateur.
  5. 5

    STRAWBERRY FILLING

    Coating·

    200 g sugar

    80 g SOSA strawberry powder

     

    Heat the strawberry puree and raspberry pieces.

    At 40°C, add the sugar combined with the pectin and bring to the boil.

    Let cool, combine with the cream cheese and refrigerate.

  6. 6

    CHOCOLATE FILLING

    Coating·

    200 g sugar

    ·20 g cocoa powder

     

    Bring the milk to the boil, pour over the chocolate, stir to combine, add the chilled cream and blend with the soft cream cheese using a hand mixer.

    Refrigerate.

  7. 7

    FINISHING TOUCHES

  8. 8

    COOKING AND FILLING

    Divide the fritter dough into 15 g balls.

     

    For the pistachio and caramel balls, moisten the balls of dough and roll them in their respective coatings. Let rise at 28°C for approximately 45 minutes.

    Let rest at room temperature for approximately 10 minutes (so that the dough cools down).

    Heat the butter to 175°C in a large pan. Fry the fritter balls, turning them to colour them evenly. Drain the fritters and let cool.

    Using an 8-mm tip, pipe 20 g of filling into each fritter ball.

    Roll the chocolate, strawberry and vanilla filled fritter balls in their respective coatings. 28FLUFFYrainbaw balls


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A few words about the author…

Nicolas Boussin

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