Elle & Vire Recipes
by Peter Louiz

recipe Osmaliyeh à la mode

for
12 people
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To make this dish

Ingredient list
Osmaliyeh
300 g Osmaliyeh dough
120 g orange blossom honey
60 g Elle & Vire gourmet butter 82% FAT
Spicy Crème Brûlée
500 g Crème Brûlée Bourbon Vanilla
20 g water
4 g gelatine powder
4 g poudre de cannelle
2 g poudre de cardamone
1/8 teaspoon ginger powder
Date mousse
250 g Excellence Whipping Cream 35% FAT
110 (85 + 25) g orange blossom honey
50 g egg white
40 g water
Chocolate-almond icing
350 g milk chocolate
100 g amandes grillées concassées
100 g cocoa butter
Tuile Biscuit
48 g Elle & Vire gourmet butter 82% FAT
41 g glucose syrup
36 g white flour
Presentation
40 g Spicy Crème brûlée
20 g Reese’s peanut butter cup
45 g date mousse
40 g chocolate almond icing
12 g tuile biscuit
10 g honeycomb
30 g Osmaliyeh dough
The fine products from Elle & Vire

The recipe,
step by step

  1. 1

    Osmaliyeh

    Place the paste in a circular baking tin of 10 cm diameter. Pour the melted Gourmet Butter on top. Put in the oven at 180°C (356°F) for 12 minutes until the paste has a nice golden colour. Add the honey.
  2. 2

    Spicy Crème Brûlée

    Mix all the ingredients together and follow the cooking advice on the packaging of the Crème Brûlée.
  3. 3

    Date mousse

    Whip the Excellence Whipping Cream with the spices then put aside. Mix the gelatine and the water then put aside as well. Mix together the egg whites with the honey in a hot-water bath until the mixture becomes hot; then transfer into a blender and blend at average speed until it becomes a shiny mousse with a beak-shaped top. Mix the dates well in a blender until a mousse is obtained. Melt the gelatine and incorporate it into the date mousse followed by the whipped cream. Fold up the meringue in half.
  4. 4

    Chocolate-almond icing

    Mix all the ingredients together.
  5. 5

    Tuile Biscuit

    At low speed, mix all the ingredients together in a bowl until a paste is obtained. Shape a small ball of 3 g and a string of 17 cm long and 10 g then put them in the oven at 170°C (338°F) until the paste takes a nice golden colour. Once out of the oven, roll the string around the 5 cm diameter circle to give it shape.
  6. 6

    Presentation

    Pour the spicy creme brulee half way into a dome shaped mould. Place in the freezer for 2 hours. Once out of the freezer, fill it with the date mousse and place it back into the freezer for 2 hours. Unmould. Make the almond-chocolate icing and finally decorate with the tuile biscuit.

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About the author ...

Peter Louiz

Courtyard by Marriott® Kuwait’s Pastry Chef, Peter Louiz cultivates his cultural legacy with passion. He creates gourmet and sophisticated pastries where Orient meets Occident. Interview.

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