Elle & Vire Recipes

recipe Say Cheese !

10 people

To make this dish

Ingredient list
“Butchy” Brioche Dough
500 g flour
10 g fresh yeast
200 g Excellence Whipping Cream 35% FAT
60 g sugar
130 g eggs
70 g milk
6 g salt
“Eau de maroilles” base
1 liter mineral water
500 g maroilles
6 g salt
15 g pepper
Maroilles cream meringue
300 g eau de maroilles
100 g Excellence Whipping Cream 35% FAT
50 g powdered glucose
50 g sugar
1,6 g Whip (Sosa®)
Maroilles ice cream
6 egg yolk
90 g trimoline
35 g powdered glucose
375 g eau de maroilles
375 g Excellence Whipping Cream 35% FAT
90 g maroilles
salt, pepper
Maroilles royale
250 g eau de maroilles
400 g Excellence Whipping Cream 35% FAT
8 egg yolk
salt, pepper
Leek balls
200 g leek green jus passed through an extractor
2,2 g agar-agar
2 g salt
Smoked leeks
5 pieces mini leeks
1/2 litres chicken stock
50 g Elle & Vire gourmet butter 82% FAT
Hay for smoking
100 g maroilles
1 bunch Tahoon Cress
The fine products from Elle & Vire

The recipe,
step by step

  1. 1

    “Butchy” Brioche Dough

    Put all the ingredients in a beating bowl. Mix at a moderate speed for 12-15 minutes. Let it rise at room temperature for 2 hours. Remove the dough, spread it out at 3 mm thickness, let it rise in the refrigerator for 3 hours. Once the brioche has risen and is properly chilled, cut out 1.5 cm diameter rounds and fry at 180°C (356°F), then drain. Keep at room temperature. 

  2. 2

    “Eau de maroilles” base

    Boil the water with salt and pepper. Add the chopped maroilles, bring back to the boil and leave to cool at 3°C (37°F). Strain through a 400 micron filter and refrigerate.

  3. 3

    Maroilles cream meringue

    Combine all the ingredients and bring the temperature to 60°C (140°F). Emulsify the mixture using a stick blender. It will begin to foam. Recover this foam using a skimmer and place it on a baking sheet. Let it dry at 68°C (154°F) for 6 hours. The meringues must be kept in a dry place.

  4. 4

    Maroilles ice cream

    Combine all the ingredients in a Thermomix®, whip together at 86°C (187°F) on average speed. Once the temperature has been reached, let it churn in order to keep the ice cream from setting. Fill a Pacojet® ball mould and freeze.

  5. 5

    Maroilles royale

    Mix all the ingredients together, arrange on a flat silicon sheet to form the base of the flamiche. Bake at 95°C (203°F) for 35 minutes. Freeze, set aside until use.

  6. 6

    Leek balls

    Boil all the ingredients for 3 minutes, then strain and mould into small spheres. Refrigerate for 2 hours so that the leek balls set properly. Turn out and keep in oil.

  7. 7

    Smoked leeks

    Recover the leek whites and cut them into 0.5 cm sections. Stew them quickly with the butter and chicken stock. Recover the sections and smoke them over the hay.

  8. 8


    Melt the maroilles in a non-stick pan to make it crispy, dry it thoroughly, then grind it into a powder and keep in a closed container. Clean the Tahoon Cress shoots and keep in a sealed container with a damp cloth at the bottom. Place a maroilles royale on a flat plate, then top with 6 leek balls, the smoked leeks cut into three pieces, and three “Butchy” brioche circles. Sprinkle two fine meringues with dried maroilles cream powder, stick them into the royale to create volume and finish the plate by decorating it with a few Tahoon Cress shoots.

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