Elle & Vire Recipes
15 persons

To prepare this dish

Ingredient list
Choux pastry
90 g water
90 g milk
3,5 g salt
7 g sugar
70 g Elle & Vire gourmet butter 82% FAT
115 g T55 flour
175 g eggs
grape seed oil
Sublime with vanilla
750 g Sublime, Cream with Mascarpone
0.5 vanilla pods
60 g sugar
30 g Kirsch
250 g sugar
10 g glucose
Elle & Vire products used

The recipe,
step by step

  1. 1

    Choux pastry

    Bring the water, milk, salt, sugar and butter to the boil.
    Add the flour and dry out the paste. Slowly add the eggs using a mixer. Using a 15 mm diameter star shaped nozzle, pipe 6 cm salambos. Spray a thin layer of grape seed oil on top. Freeze and bring back to the correct temperature at least 2 h before baking.
    Bake in a deck oven at 180°C (356°F) (releasing valve open).
    If using a fan-assisted oven, freeze the choux paste then place in the oven at 260°C (500°F) and turn the oven off.
    Leave the choux pastry to rise (releasing valve closed) then turn the oven on to 170°C (338°F) without opening the oven and continue baking.



  2. 2

    Sublime with vanilla

    Whip all the ingredients together using a mixer.


  3. 3


    Use the ingredients to make caramel.


  4. 4


    Dip the choux pastry in the caramel and place, head down, onto a Silpat®. Leave to cool and then cut at the level of the caramel. Pipe the Sublime cream with vanilla using a star shaped nozzle. Glaze with caramel. 


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A few words about the author…

Nicolas Boussin

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