Elle & Vire Recipes
 

recipe RELIGIEUSES UPSIDE DOWN

for
50 slices
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To make this dish

Ingredient list
Chocolate crunch
198 g flour
30 g cocoa powder
198 g caster sugar
165 g Elle & Vire gourmet butter 82% FAT
Chocolate choux pastry
420 g milk
175 g Elle & Vire gourmet butter 82% FAT
7 g salt
7 g sugar
182 g T55 flour
50 g cocoa powder
420 g eggs
Crème pâtissière
1000 g milk
240 g egg yolk
200 g sugar
50 g flour
50 g powdered cream
White chocolate ganache
250 g milk
3 g Vanilla powder
310 g white chocolate
190 g Original American Cream Cheese 34% FAT
45 g gelatin mass
Peanut praline
550 g peanut praline (70% nut)
80 g peanut oil
Vanilla cream
1500 g confectioner’s custard
750 g ganache
Gourmet coating
500 g chocolat noir 60%
80 g grape seed oil
Decorative cream
56 g milk
56 g sugar
42 g gelatin mass
120 g Elle & Vire Mascarpone
515 g Excellence Whipping Cream 35% FAT
Assembly
QS peanuts, chopped and calibrated
QS Gold powder
The fine products from Elle & Vire

The recipe,
step by step

  1. 1

    Chocolate crunch

    Mix the softened butter with the sugar. Then, add the flour and cocoa powder.
    Spread the mixture 1.5 mm thick between two sheets of greaseproof paper. Cut out 50 circles that are 5 cm in diameter, and another 50 that are 3 cm in
    diameter.
  2. 2

    Chocolate choux pastry

    Make a choux pastry using a traditional method. Make 50 large choux pastries that are approximately 13 g each and 50 small choux pastries that are
    approximately 3 g - 4 g each. Leave the choux pastries to cool completely, on a Silpain®, before decorating. Add the chocolate crunch before baking. Bake
    at 170°C in a fan-assisted oven with the damper open. Bake for approximately 20 minutes for the small choux pastries and approximately 35 minutes for
    the large ones.
  3. 3

    Crème pâtissière

    Make a crème pâtissière.
  4. 4

    White chocolate ganache

    Boil the milk with the vanilla powder. Then, add the hydrated gelatine and the cream cheese. Pour onto the chocolate. Blend in a food processor.
  5. 5

    Peanut praline

    Mix the ingredients together.
  6. 6

    Vanilla cream

    Loosen the crème pâtissière then, add the ganache.
  7. 7

    Gourmet coating

    Melt the ingredients together at 35°C.
  8. 8

    Decorative cream

    Boil the milk with the sugar. Add the gelatine mixture and the mascarpone. Add the cream whilst mixing. Place in the refrigerator.
  9. 9

    Assembly

    Fill the large choux pastries with 33 g of vanilla cream. Then, add 10 g of peanut praline. Fill the small
    choux pastries with approximately 9 g of vanilla cream. Place in the freezer. Then, dip them into the
    gourmet coating. Sprinkle with chopped peanuts rolled in the gold powder. Pipe the decorative cream
    using a piping bag without a nozzle but with the end cut off diagonally. Place the small choux pastries in
    the centre. Finish with a chocolate flame made using the dark chocolate and a fine brush, and curved
    by wrapping it around a roll.

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