Elle & Vire Recipes

recipe Haute Couture

12 slices

To make this dish

Ingredient list
Hazelnut biscuit
30 g egg white
36 g egg yolk
36 g Muscovado sugar
36 g honey
51 g Elle & Vire gourmet butter 82% FAT
51 g hazelnut paste
39 g icing sugar
0,5 g fleur de sel
51 g T55 flour
2,5 g baking powder
120 g roasted ground hazelnuts
150 g egg whites
1 g cream of tartar
18 g Raw Sugar
Hazelnut Streusel
80 g Elle & Vire gourmet butter 82% FAT
76 g flour
21 g Raw Sugar
21 g Muscovado sugar
26 g grilled raw hazelnut meal
Crispy layer
200 g hazelnut streusel
200 g hazelnut praline
39 g Valrhona® Azélia chocolate 35%
155 g Hazelnut praline paste
35 g hazelnut paste
1,90 g fleur de sel
Lemon confit
183 g lemon juice
100 g caster sugar
70 g lemon zest
Praline cream
96 g Excellence Whipping Cream 35% FAT
6 g gelatin mass
88 g Hazelnut praline paste
60 g hazelnut paste
Lemon cream
90 g lemon juice
17 g yuzu juice
3 g lemon zest
34 g caster sugar
124 g whole eggs
86 g Valrhona® Opalys 33%
9 g cocoa butter
Pâte à bombe
41 g egg yolk
41 g water
41 g glucose
13 g powdered milk
36 g gelatine
Praline mousse
200 g Hazelnut praline paste
54 g pistachio paste
65 g pâte à bombe
240 g whipped cream
Caramel hazelnut glaze
300 g dry caster sugar
125 g water
300 g glucose
200 g sweetened condensed milk
100 g hazelnut paste
120 g gelatin mass
300 g Valrhona® Jivara milky covering
Orange colouring as desired
2 pieces vanilla beans
80 g cocoa butter
100 g milk couverture chocolate
Orange fat-soluble colouring as desired
The fine products from Elle & Vire

The recipe,
step by step

  1. 1

    Hazelnut biscuit

    Whip the egg whites (1), the egg yolks, the muscovado sugar and the honey all together. At the same time, whip and stiffen the egg whites (2) with the light brown sugar and the cream of tartar. Gently stir in the whipped egg whites from the first mixture. Stir in the roasted ground hazelnuts, the icing sugar, the flour sifted together with the baking powder and the fleur de sel. Finish with the hazelnut butter and the hazelnut paste. Spread out in a 40x30 biscuit Flexipan and fan bake for 14 minutes, with open vents at 160°C. Place on a cooling rack upon removal from the oven. Cut out 6 cm, 7 cm and 8 cm discs. 

  2. 2

    Hazelnut Streusel

    Mix all the ingredients together to form a consistent paste. Pass through a sieve. Cool. Spread across a sheet covered with a Silpain mat and bake at 145°C with the damper open. 

  3. 3

    Crispy layer

    Combine the hazelnut streusel and hazelnut praline with the Azélia chocolate to isolate them. Add the fleur de sel, crushed through a sieve. Add the hazelnut praline and the hazelnut paste, then combine. Spread on the biscuit rounds. Freeze. 

  4. 4

    Lemon confit

    Remove the lemon rind using a peeler. Blanch three times, starting in cold water, and rinse properly between each step. Cook the lemon rind with the caster sugar and the juice over low heat. Set to 62° brix. Mix thoroughly and cool. Spread it across the crispy layer. Freeze and keep for assembly. 

  5. 5

    Praline cream

    Heat 21 g Excellence Whipping Cream and add the gelatin mass. Pour it over the praline and the hazelnut paste, then add another 75 g of Excellence Whipping Cream. Mix. Pour the mixture immediately. 

  6. 6

    Lemon cream

    Heat the lemon juice and the yuzu juice. Rub the lemon zest together with the caster sugar. Mix the whole eggs with the flavoured caster sugar. Pour into the boiling lemon juice and let it simmer. Strain and pour it over the melted chocolate and cocoa butter in three batches. Emulsify. Pour into a 10 cm diameter half-sphere silicone mould. Freeze. 

  7. 7

    Pâte à bombe

    Heat all the ingredients, except the melted gelatin, together in a bain-marie at 75°C, then whip until cool. At the end of the mixing stage, add the melted gelatin mass. 

  8. 8

    Praline mousse

    Loosen the praline and the hazelnut paste gradually with the fluffy whipped cream. Stir the pâte à bombe into the hazelnut praline and cream mixture. Use immediately. 

  9. 9

    Caramel hazelnut glaze

    Heat the sugar alone in a pan until it begins to darken and smoke. Add the water and the boiling glucose. If necessary, supplement the mixture to get 725 g. Add the gelatin mass, the condensed milk and the hazelnut paste. Pour it over the chocolate and the orange colouring. Mix. Glaze at 35°C. 

  10. 10


    Mould a thin layer of tempered Valrhona® Azélia chocolate into the thermoformed mould of the base. Place a disc insert in the bottom (biscuit + crispy layer + confit + praline cream). Pour in some praline mousse and place another insert. Smoothen the surface of the mould, full to the brim. Pour the praline mousse into the thermoformed “cupcake top” mould and place the lemon cream insert. Top with a biscuit disc + crispy layer + praline cream. Freeze. 

  11. 11


    Spray the cupcake base with the milky caramel spray. Place a 12 cm diameter Valrhona Azélia covering disc on the top. Glaze the top of the cupcake with the caramel hazelnut glaze. Decorate with caramelised hazelnuts and gold leaf. 

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