Elle & Vire Recipes
by Yann Brys Pastry Chef

recipe Choco Dough

12 slices

To make this dish

Ingredient list
Vanilla Trocadero
120 g icing sugar
120 g ground almonds
1/2 gousse vanilla
16 g potato starch
80 g egg whites
10 g egg yolk
92 g Elle & Vire gourmet butter 82% FAT
80 g egg whites
45 g caster sugar
Orange and lemon marmalade
180 g fresh oranges
37 g fresh lemons
150 g fresh orange juice
20 g fresh lemon juice
150 g water
1 g salt
100 g caster sugar
Dulcey Crémeux
200 g Excellence Whipping Cream 35% FAT
120 g whole milk
40 g egg yolk
3,2 g fish gelatine
22,4 g water
30 g 40% milk chocolate covering
120 g blonde couverture chocolate Valrhona® Dulcey
16 g cocoa butter
Milk chocolate mousse
132 g milk
37 g egg yolk
25 g caster sugar
2,25 g gelatine powder
15,75 g water
100 g 40% milk chocolate covering
19 g dark couverture chocolate 70%
165 g Excellence Whipping Cream 35% FAT
Milk chocolate boulder
500 g 40% milk chocolate covering
50 g cocoa butter
30 g grape seed oil
175 g chopped almonds
Milk icing
65 g spring water
150 g caster sugar
100 g glucose
150 g unsweetened condensed milk
175 g 40% milk chocolate covering
7 g fish gelatine powder
35 g water
milk icing
The fine products from Elle & Vire

The recipe,
step by step

  1. 1

    Vanilla Trocadero

    Blend the ground almonds and icing sugar with the starch. Add the scraped vanilla beans, egg whites (1) and yolks. Whip the egg whites (2) and stiffen with the caster sugar. Fold into the first mixture and mix in the melted butter. Pipe into 7 cm savarin Flexipan®, 14 g per piece, bake at 165°C for approximatively 14 minutes.
  2. 2

    Orange and lemon marmalade

    Cut the citrus fruits into pieces and blanch them. Rinse with cold water and repeat the operation, with salt. Once rinsed, add the juice and water, then cook. Drain and rinse under cold water, then add the sugar and blend. Refrigerate at 4°C and put 5 g onto each vanilla Trocadero biscuit.
  3. 3

    Dulcey Crémeux

    Heat the cream and the milk. Pour over the egg yolks, cook at 85°C, then pour over both chocolates and the dissolved gelatine mixed with the cocoa butter. Pour 15 g into the bottom of the doughnut mould, add the biscuit with the marmalade, then cover with 35 g of crémeux.
  4. 4

    Milk chocolate mousse

    Make a custard, add the moistened gelatine, then pour over the chocolates. At 28°C, fold in the whipped cream.
  5. 5

    Milk chocolate boulder

    Mix together all the ingredients. At 40°C, soak the lower parts topped with the Dulcey crémeux.
  6. 6

    Milk icing

    Cook the water, sugar and glucose at 108°C. Take off the heat, add the condensed milk, then bring to the boil. Pour over the milk chocolate couverture and mix in the moisten gelatine. Blend and chill. Use at 25°C. (“Condensed milk” can be replaced by 62% water and 38% fat-free milk powder)
  7. 7


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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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