Elle & Vire Recipes
10 people / 100 slices

To make this dish

Ingredient list
Glazing syrup
250 g water
250 g Raw Sugar
100 g glucose
70 g gum arabic
Puff pastry brioche
1000 g farine de gruau T45
600 g T55 flour
30 g salt
180 g sugar
150 g Extra dry butter 84% FAT
35 g orange blossom
550 g whole milk
75 g baker's yeast
300 g eggs
1000 g Extra dry butter 84% FAT
Citrus marmelade
300 g oranges entières
300 g mandarin pulp
55 g Yuzu purée
110 g sugar
12 g NH pectin
Crème pâtissière
2000 g milk
500 g egg yolks
400 g sugar
100 g flour
100 g powdered cream
Fondant cream
3150 g confectioner’s custard
1050 g Original American Cream Cheese
210 g masse gélatine (30 g de gélatine + 180 g d’eau)
The fine products from Elle & Vire

The recipe,
step by step

  1. 1

    Glazing syrup

    Bring the water, brown sugar, glucose and the gum arabic to the boil. Mix and leave to cool.
  2. 2

    Puff pastry brioche

    Add the flour, salt, sugar, cubes of butter (1) and orange blossom to the kneading machine.
    Add the yeast which has been mixed together with the cold milk. Knead on the lowest speed, adding the eggs little by little for 3 minutes. Then, knead for
    7 minutes on the second speed setting. The dough must be smooth. Chill for a minimum of 2 hours, preferably overnight, at 4°C.
    Using a dough sheeter, roll out the dough to 10 mm thick. Cover 2/3 of the surface with the dry butter (2). Fold in three, then give a single turn. Then, give
    it another single turn. Chill for approx. 1 hour at 4°C.
    Give a third single turn. Roll out to 3.5 mm thick.
    Cut into 30 cm-wide strips. Moisten and roll up to form rolls. Leave to cool and cut into approx. 30 g pieces. Leave to rise in lined cake rings that are 8 cm
    in diameter and 2 cm high, at 26°C for approx. 2 hours 30 minutes with a baking sheet and a perforated baking sheet on top. Bake for approx. 20 minutes,
    at 165°C in a fan-assisted oven. Using a brush, coat with the glazing syrup upon taking them out of the oven.
    Chef's Tip

    Attention à bien cuire la brioche pour éviter qu’elle ne se creuse et ne ramollisse.

  3. 3

    Citrus marmelade

    Blanch the whole oranges in salted water. Cut into pieces then blend in a food processor, adding the mandarin and yuzu purées. Heat to 40°C and add the
    pectin NH diluted in sugar. Cook for about 3 minutes (25° Brix).
  4. 4

    Crème pâtissière

    Make a crème pâtissière.
  5. 5

    Fondant cream

    Fold the crème pâtissière into the cream cheese and add the warm, hydrated gelatine. Leave to cool in the refrigerator.
  6. 6


    Cut the brioches in two. Using a round No. 8 nozzle, pipe 45 g of fondant cream onto one of the brioche halves. Add 10 g of citrus marmalade. Cover with
    the other half of the brioche.

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