Elle & Vire Recipes
6 people / 15 slices

To make this dish

Ingredient list
Milk Chocolate Brownie
15 Matfer oval tart rings ref no. 371328.
1260 g Elle & Vire gourmet butter 82% FAT
660 g sugar
720 g dark brown sugar
1140 g whole eggs
600 g flour
12 g baking powder
3 g coarsely ground fleur de sel
1020 g 40% milk chocolate covering
600 g walnuts, roughly crushed
Banana Compote
37x57 cm square tin
1850 g whole bananas
500 g Raw Sugar
200 g butter
425 g Excellence Whipping Cream 35% FAT
1,5 g ground nutmeg
30 g lemon juice
15 g NH pectin
4 g vanilla beans
Chocolate Mousse
915 g milk
345 g Excellence Whipping Cream 35% FAT
590 g egg yolk
1210 g dark chocolate 65%
35 g powered gelatine
210 g water for dissolving the gelatine
1385 g Excellence Whipping Cream 35% FAT
450 g glucose
285 g egg whites
Hazelnut Crumble
290 g Elle & Vire gourmet butter 82% FAT
260 g flour
130 g Raw Sugar
130 g Muscovado sugar
130 g ground almonds
130 g ground hazelnuts
4 g coarsely ground fleur de sel
Dark Chocolate Brownie Preparation
200 g dark chocolate 65%
150 g cocoa butter
Red spray preparation for velvet
200 g dark chocolate 65%
200 g red-coloured cocoa butter
Sublime Topping
300 g Sublime, Cream with Mascarpone
25 g sugar
The fine products from Elle & Vire

The recipe,
step by step

  1. 1

    Milk Chocolate Brownie

    Combine the butter, sugar and dark brown sugar using a flat beater. Gradually add the eggs. Add and combine the pre-sifted flour, baking powder and coarsely ground fleur de sel. Lastly, add the chocolate covering melted at 45°C and the walnuts. Check that the mixture is properly emulsified but not whipped. Pour the preparation into the buttered oval tart rings (400 g) and smoothen the surface. Fan bake at 160°C for 30 min. 

  2. 2

    Banana Compote

    Dice the bananas and mix with the lemon juice. Heat the cream with the nutmeg and vanilla. Allow it to infuse for 15 min. Take a small portion of the sugar and mix it with the pectin NH. Make a dry caramel with the rest of the sugar, then add the butter and warm cream to stop the cooking process. Add the pectin mixed with the sugar, then add the bananas. Cook for a few minutes to slightly stew the bananas. Pour into the square tin, smoothen the surface, let it set in the refrigerator, then cut out 24x5 cm strips. 

  3. 3

    Chocolate Mousse

    Mix the gelatin with the water for hydration. Make a custard sauce with the egg yolks, the milk and the Excellence cream (1). Melt the dark chocolate at 45°C, add the melted gelatin mass and the custard sauce once cooked, emulsify. Mix. Heat the egg whites with the glucose, then whip to create the cold meringue. When the chocolate custard mixture reaches 30°C, add the whipped cream (2) and the cold meringue. Pipe 350 g per thermoformed tin, then place the banana insert. Smoothen the surface and let it set in the refrigerator. 

    Chef's Tip

    Makes 15 tins at 400 g / piece.

  4. 4

    Hazelnut Crumble

    Combine all the ingredients using a flat beater, knead on the lowest speed setting. Pass through the largest sieve without chilling. Fan bake for 20 minutes at 140°C. Arrange the crumble nuggets all along the chocolate mousse rim, sprinkle them lightly with icing sugar. 

  5. 5

    Dark Chocolate Brownie Preparation

    Melt both ingredients at 45°C. Coat the brownie base. Before the sauce crystallizes, conceal it with chocolate biscuit crumbs mixed with some bronze-coloured powder. 

  6. 6

    Red spray preparation for velvet

    Melt both ingredients at 45°C. Spray the top sections. Place each top onto a coated brownie base. 

  7. 7

    Sublime Topping

    Using a mini Saint-Honoré nozzle, pipe a strip of whipped Elle & Vire Sublime Cream on each top. 

Do you need help?

Do not hesitate to contact our chefs

Send an email

About the author ...

Nicolas Boussin

Other recipes
you might enjoy