Elle & Vire Recipes
6 people / 12 slices

To make this dish

Ingredient list
Brittany shortbread
180 g T55 flour
3 g salt
9 g baking powder
120 g sugar
120 g Elle & Vire gourmet butter 82% FAT
56 g egg yolk
Salted butter caramel
250 g caster sugar
100 g Excellence Whipping Cream 35,1% FAT
3 g fleur de sel
20 g Elle & Vire gourmet butter 82% FAT
Sublime with salted butter caramel
250 g Sublime, Cream with Mascarpone
50 g salted butter caramel
Caramelized pecan nuts
200 g pecan nuts
130 g sugar
50 g water
10 g Elle & Vire gourmet butter 82% FAT
1 g fleur de sel
The fine products from Elle & Vire

The recipe,
step by step

  1. 1

    Brittany shortbread

    Combine the flour, salt, baking powder, sugar and butter until the mixture resembles fine breadcrumbs. Add the egg yolks. Rest the dough for at least 4 h. Roll out to a thickness of 0.5 cm and bake, in a greased oval ring mould, at 150°C (302°F) for 20 mn.


  2. 2

    Salted butter caramel

    Make a light dry caramel with the sugar. Stop the cooking process by adding the hot cream, fine “fleur de sel” sea salt and butter. Leave to cool.


  3. 3

    Sublime with salted butter caramel

    Combine the Sublime cream with the salted butter caramel then whip using a mixer.


  4. 4

    Caramelized pecan nuts

    Cook the sugar and water to 117°C (243°F). Add the nuts which have been warmed in the oven. Remove from the heat and toss around until evenly caramelized. Cook over a low heat to finish caramelizing. Add the butter and fine “fleur de sel” sea salt.


  5. 5


    Pipe 10 g of salted butter caramel onto the cooked Brittany shortbread bases. Using a small Saint Honoré nozzle, pipe the whipped Sublime with salted butter caramel on top of the caramel (16 g per bar). Decorate with caramelized pecan nuts. 

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About the author ...

Nicolas Boussin

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