Elle & Vire Recipes

To prepare this dish

Ingredient list
Madeleine sponge
300 g eggs
300 g caster sugar
342 g flour
385 g Elle & Vire gourmet butter 82% fat
60 g honey
174 g egg whites
60 g caster sugar
Praliné with feuilletine
275 g chopped caramelized almond praliné
125 g white almond purée
200 g milk couverture 46%
200 g feuilletine
Vanilla imbibing syrup
220 g sirop à 30°C
65 g water
1/2 vanilla pods
Vanilla crémeux
282 g whole milk
282 g Excellence whipping cream 35% fat
3 pods vanilla from Tahiti
100 g egg yolks
5,5 g gelatine powder
38,5 g water
338 g Opalys white couverture
10 g orange blossom
Soft vanilla caramel
112 g caster sugar
56 g glucose
225 g Excellence whipping cream 35% fat
1 pod vanilla from Tahiti
3 g gelatine powder
21 g water
67 g Elle & Vire gourmet butter 82% fat
Vanilla cream
805 g Excellence whipping cream 35% fat
5 pods Papua vanilla
206 g egg yolks
178 g caster sugar
29 g gelatine powder
203 g water
2000 g Excellence whipping cream 35% fat
Assembly - Lower part
136 g vanilla cream
72 g madeleine-praliné insert 18.5 x 4.5
31 g vanilla cream
Assembly - Upper part
120 g vanilla cream
madeleine-caramel insert 17 x 3 cm
5 g vanilla cream to smooth the surface
Vanilla whipped cream
67 g milk
1 pod Papua vanilla
35 g caster sugar
2 g fish gelatine
14 g water
72 g Mascarpone
300 g Excellence whipping cream 35% fat
Elle & Vire products used

The recipe,
step by step

  1. 1

    Madeleine sponge

    • Using the paddle, combine the eggs with the sugar (1) and honey then add the flour.
    • Incorporate the melted butter at 45°C.
    • Add the beaten egg whites with the sugar (2) and spread onto a baking sheet of 40 x 60 cm lined with parchment paper.
    • Bake at 165°C for approximately 15 minutes.
  2. 2

    Praliné with feuilletine

    • Melt the couverture, pour over the praliné and purée (both at 30°C).
    • Add the feuilletine, spread over half of the madeleine sponge and store at 4°C.
    • Turn over once it has set.
    • Cut the half without the praliné into 17 x 3 cm bars.
  3. 3

    Vanilla imbibing syrup

    • Heat the ingredients together, let infuse at 50°C and brush the madeleine sponge without praliné with the syrup to imbibe.
  4. 4

    Vanilla crémeux

    • Heat the cream with the milk and scraped vanilla bean and let infuse for 5 minutes.
    • Pour over the hot cream on the egg yolds and heat to 85°C.
    • Pour over the rehydrated gelatine and Opalys couverture, mix with a hand blender and add the orange flower water.
    • Cool to 25°C and pour over the praliné covered madeleine sponge in a 40 x 30 cm frame.
    • Freeze at -20°C and cut into 18.5 x 4.5 cm inserts.
  5. 5

    Soft vanilla caramel

    • Heat the cream with the scraped vanilla bean and let infuse.
    • Caramelize the sugar and glucose then deglaze with the hot cream.
    • Pour over the rehydrated gelatine and cool to 40°C.
    • Add the softened butter and mix with a hand blender.
    • Chill for 24 hours then pipe onto the sponge bars without praliné using a plain 11 mm tip.
  6. 6

    Vanilla cream

    • Heat the cream (1) with the scraped vanilla bean and let infuse.
    • Blanch the egg yolks and caster sugar, pour over the hot cream and heat to 85°C.
    • Pour over the rehydrated gelatine.
    • Whip the cream (2) and fold into the custard mixture.
  7. 7

    Assembly - Lower part

    • For the lower part, pour 136 g of vanilla cream into a 21 cm long per 6 cm large mould, top with the madeleine-praliné insert and smooth the top with 31 g of vanilla cream.
  8. 8

    Assembly - Upper part

    • For the upper part, pour 120 g of vanilla cream, top with the madeleine- caramel insert and smooth the surface with 5 g of vanilla cream.
  9. 9

    Rocher mixture (48 g per log cake)

    • Combine the ingredients together at 40°C, cool to 35°C and dip the bases and sides of the log cakes in the mixture.
  10. 10

    Vanilla whipped cream

    • Infuse the milk with the vanilla during 5 minutes.
    • Add the sugar and bring to the boil.
    • Add the rehydrated gelatine.
    • Pour over the mascarpone using a stainer and mix.
    • Add the cold cream, mix and let cool off 12 hours at 4°C.
  11. 11

    Finishing touches

    • Spray the upper part of the log cake with vanilla glaze. 
    • Using a PF15 tip, pipe the vanilla whipped cream on a 16 x 2 cm strip of ivory chocolate and place on top of the log cake.
    • Decorate with white chocolate Mikados.

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A few words about the author…

Yann Brys

As someone with a genuine sweet tooth, Yann Brys has the love of baking written into his genes.

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