Elle & Vire Recipes

Recipe Savarin cup with flavours of the Far East

12 persons

To prepare this dish

Ingredient list
125 g flour
15 g sesame seeds
7,5 g sugar
2,5 g salt
7,5 g fresh yeast
35 g water
1 egg
15 g sesame oil
20 g Elle & Vire gourmet butter 82% fat
Basic syrup
250 g water
250 g sugar
5 g fresh ginger
0,5 g vanilla
0,5 g lemon peel
0,5 g grated orange zest
2 pièce star anise
Agar-agar jelly
200 ml sirop de rose
1,5 g agar agar
Saturated syrup
300 ml syrup
150 g water
Sesame biscuit
50 g glucose
50 g sugar
50 g Elle & Vire gourmet butter 82% fat
75 g sesame seeds
10 g water
Elle & Vire products used

The recipe,
step by step

  1. 1


    Knead together flour, sesame seeds, sugar, salt, yeast, egg and water. Add melted butter and oil. Leave to rise. Put in a mould and leave to rise a second time. Bake at 180°C. The savarins should be dry after cooking.*

    *Vanilla Crème Brûlée: 500 ml Elle & Vire Vanilla Crème Brûlée Dessert Base

  2. 2

    Basic syrup

    Bring water and sugar to the boil and add the spices to the boiling liquid. Cover and leave to cool. Strain before use.

  3. 3

    Agar-agar jelly

    Bring the syrup and agar-agar to the boil. Pour into mould. Leave to set.

  4. 4

    Saturated syrup

    Bring syrup and water to the boil.

  5. 5

    Sesame biscuit

    Melt glucose, sugar and butter. Add water and sesame seeds. Pour onto a Silpat (non-stick baking liner) and bake at 180°C until light caramel colour. Shape into desired form. Set aside.

  6. 6

    Assembly and garnish

    Soak the savarins in warm syrup. Place in bottom of dessert cup. Cut jelly into cubes and place on top of the savarin. Bring the Vanilla Crème Brûlée to the boil and pour into the dessert cup. Cool for 2-3 hr before serving. Garnish with sesame biscuits.

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