Elle & Vire Recipes
50 people

To make this dish

Ingredient list
Sweet paste
790 g T55 flour
480 g Elle & Vire gourmet butter 82% FAT
315 g icing sugar
155 g egg
120 g ground almonds
9 g salt
3 g lemon peel
1,5 gousse vanilla
Reconstituted shortbread
365 g cooked sweet paste
180 g Elle & Vire gourmet butter 82% FAT
Cheesecake mix
910 g Original American Cream Cheese 34% FAT
300 g caster sugar
240 g eggs
70 g Excellence Whipping Cream 35,1% FAT
50 g T55 flour
30 g egg yolk
30 g liquid vanilla
Cheesecake cream
690 g Sublime, Cream with Mascarpone
530 g Original American Cream Cheese 34% FAT
180 g caster sugar
100 g egg yolk
100 g gélatine mix
60 g water
30 g icing sugar
Grapefruit jelly
600 g grapefruit juice
220 g strawberry purée
95 g caster sugar
60 g glucose
40 g yuzu juice
40 g gélatine mix
20 g caster sugar
19 g NH pectin
Pink spray
1 200 g white couverture chocolate
800 g cocoa butter
10 g titanium dioxide colouring
6 g liposoluble red colouring
Assembly and finishing touches

The fine products from Elle & Vire

The recipe,
step by step

  1. 1

    Sweet paste

    With the whisk’s leaf, soften the Gourmet Butter, incorporate the icing sugar, almond powder, fine salt, zests and grated vanilla, then the flour. Sand down then add the eggs. Leave the paste to rest in the freezer for about 12 hours. Spread a thin layer of the paste and cook at 150°C (302°F) for about 30 minutes.
  2. 2

    Reconstituted shortbread

    Mix the shortbread paste cooked in the robot-cut. In the cistern of the whisk with the leaf, mix together the soft butter and mixed cooked shortbread paste. Spread in a rectangle or circle with a 4 mm thickness. Cook in a convection oven at 170°C (338°F) for 15 minutes.
  3. 3

    Cheesecake mix

    In the cistern of the whisk with the leaf, mix the Original American Cream Cheese with sugar and flour. Add egg yolks and beaten whites then incorporate the cream and liquid vanilla.
  4. 4

    Cheesecake cream

    In the cistern of the whisk with the leaf, mix the Original American Cream Cheese with the icing sugar. Cook the caster sugar and water aside at 121°C (349.8°F) and pour in the egg yolks. Gently incorporate the sweet cream cheese, melt the gelatine, then add to the mix before lightening with the whipped Sublime cream.
  5. 5

    Grapefruit jelly

  6. 6

    Pink spray

  7. 7

    Assembly and finishing touches

    Bake the reconstituted shortbread in a 60 mm diameter circle (10 g) for 10 minutes at 170°C (338°F). Let it cool down. Pour 30 g of cheesecake mix on the shortbread and cook for 10 minutes at 90°C (194°F). Pour 20 g of hot jelly in the circles. Freeze then remove the cricles. Poach 30 g of mousse in the 7-cm silicon half-circle moulds. Put the insert, whip the mousse high enough and lift. Freeze, remove the mould and poach the Sublime cream in a spiral manner with a mini Saint-Honoré socket. Use an electrical rotating platter. Freeze then spray the pink.

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About the author ...

Angelo Musa

In 2008, Chef Angelo Musa — World Pastry Champion in 2003 and Best Craftsman of France, baking category, 2007 — launched his consulting firm Papilio Conseil. The Metz-born Chef reveals his secrets for a successful presentation.

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