Elle & Vire Recipes
6 pieces

To prepare this dish

Ingredient list
Brittany shortbread with black olives
150 g egg yolks
72,5 g sugar
2 g salt
112,5 g T55 flour
3,5 g baking powder
82,5 g Elle & Vire gourmet butter 82% fat
20 g black olives, chopped
Almond paste decoration
140 g Elle & Vire gourmet butter 82% fat
335 g almond paste 50%
40 g egg whites
16 g egg yolks
240 g T55 flour
3 g baking powder
Biscuit sponge
75 g egg yolks
190 g eggs
12 g invert sugar
170 g sugar (A)
110 g egg whites
40 g sugar (B)
105 g T55 flour
Syrup for soaking
100 g water
100 g sugar
1/2 zest lemon
10 g lemon juice
Lemon cream
175 g lemon juice
18 g lemon peel
250 g eggs
250 g sugar
90 g Elle & Vire gourmet butter 82% fat
75 g olive oil
4 g gelatine powder (200 Bloom)
24 g water for dissolving the gelatine
Lemon mousse
400 g Sublime, Cream with Mascarpone
800 g lemon cream
Basil gel
300 g neutral glaze
15 g lime juice
30 g fresh basil leaves, finely chopped
6 g gelatine powder (200 Bloom)
60 g water for dissolving the gelatine
green food colouring
500 g hot neutral glaze
50 g water
Elle & Vire products used

The recipe,
step by step

  1. 1

    Brittany shortbread with black olives

    Combine all the ingredients. Roll out to a thickness of 2.5mm and cut out an 18cm diameter circle. Refrigerate.

  2. 2

    Almond paste decoration

    Blend all the room temperature ingredients together and pipe into an 18cm ring mould, on top of the Brittany shortbread. Bake in a fan-assisted oven at 160°C (320°F) for 25 mn. Cool.

  3. 3

    Biscuit sponge

    680g per frame of biscuit sponge (37cm X 57cm) or 55 g per 14cm diameter ring mould.
    Whisk together the egg yolks, eggs, inverted sugar and sugar (A). Whisk the egg whites and sugar (B) in a separate bowl of the mixer. Combine the two mixtures and add the sieved flour. Spread onto a sheet of baking parchment and bake at 200°C (392°F) for 8 minutes.

  4. 4

    Syrup for soaking

    10g per biscuit sponge or 215g per sheet.
    Bring the water, sugar, lemon zest and juice to the boil. 

  5. 5

    Lemon cream

    Bring the lemon juice and zest to the boil, add the eggs and sugar that have been whisked together until pale and fluffy and cook using the traditional method for making lemon cream. Strain through a china cap sieve and add the dissolved gelatine. When the mixture reaches 40°C (104°F), add the butter and olive oil. Blend and set aside. 

  6. 6

    Lemon mousse

    Heat the lemon cream to 25°C (77°F) and fold in the whipped Sublime cream.

  7. 7

    Basil gel

    Blend the ingredients together, add the dissolved gelatine and set aside. 
  8. 8


    Bring the ingredients to the boil and spray onto the frozen entremets. 

  9. 9


    Pipe 50g of lemon mousse onto the Brittany shortbread with olives and 25g of basil gel. Insert the soaked and frozen biscuit sponge into the mousse. Using a 10mm diameter nozzle, pipe the mousse in a spiral shape. Chill in a blast freezer and spray the glaze onto the tarts. Add fresh raspberries, open side up, and insert basil gel inside. 

  10. 10


    Candied orange and lemon zest.

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A few words about the author…

Nicolas Boussin

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