Elle & Vire Recipes
by Sébastien Bouillet

recipe Scaling the Mont-Blanc

for
10 slices
enlarge
picture

To make this dish

Ingredient list
Meringue
50 g egg whites
100 g granulated sugar
Yuzu core
1000 g Excellence Whipping Cream 35,1% FAT
200 g sugar
66 g Yuzu purée
55 g granulated sugar
4 g dessert jelly
2 g powdered cream
75 g eggs
16 g egg yolk
93 g Elle & Vire gourmet butter 82% FAT
10 g lemon juice
Chestnut mousse
92 g chestnuts cream
92 g chestnut paste
21 g water
4 g gelatine
55 g Excellence Whipping Cream 35,1% FAT
46 g chestnut syrup
30 g egg yolk
221 g Excellence Whipping Cream 35,1% FAT
Buckwheat apple financier
6600 g icing sugar
350 g ground hazelnuts unpeeled
2150 g white almond powder
2500 g buckwheat flour
60 g baking powder
6700 g egg white
4200 g light hazelnut butter
4400 g Golden apples
1333 g trimoline
Chestnut coating
480 g chestnut paste
160 g chestnuts cream
160 g butter cream
The fine products from Elle & Vire

The recipe,
step by step

  1. 1

    Meringue

    Heat the egg whites with the sugar in a bain marie at 60°C. Whip until firm. Pipe little balls. Bake at 80°C for 2h. 

  2. 2

    Yuzu core

    Mix the yuzu lemon purée with half of the sugar (1) very thoroughly. Combine the rest of the sugar (1) with the custard powder and dessert jelly. Add the yolks, eggs and purée/sugar (1) mixture. In a saucepan, add the lemon juice and the previous mixture. Bring to a boil while stirring. At the end of the cooking time, add the cold butter in small cubes and mix for 5 minutes. Pour into 2 cm diameter Silikomart® spherical moulds. Keep in the freezer. Gently whip the Elle & Vire Excellence Whipping Cream, 35% fat with the sugar (2), then dip the yuzu core so that it is properly coated. Put back into the freezer. 

  3. 3

    Chestnut mousse

    Mix the gelatin with the water. Create a base with the chestnut paste and the chestnut cream. Heat the cream (1) to 50°c and add the gelatin, mix well until the gelatin melts. Stir the gelatin into the chestnut base and mix all together. Heat the yolks and chestnut syrup in a bain-marie at 80°C. Whip until the mixture forms a ribbon when you lift the whisk. Whip the cream (2). Mix the pâte à bombe with the chestnut base, then add the whipped cream. Assemble in the 4.5 cm diameter Silikomart® balls. 

  4. 4

    Buckwheat apple financier

    Make a light hazelnut butter without straining. Let it cool slightly before use. Mix the icing sugar with the ground hazelnuts, the ground almonds, the buckwheat flour and the baking powder. Add the egg whites and trimoline. Mix briskly. Add the lukewarm hazelnut butter and the Golden Delicious apples, cut into small cubes. Polin oven: preheat the oven to 220°C and bake at 200°C. 

  5. 5

    Chestnut coating

    Mix the chestnut paste with the chestnut cream. Temper the butter cream and stir it into the mixture. Pipe it using a pastry bag with a bird nest nozzle. 

  6. 6

    Assembly

    Arrange the chestnut ball with the yuzu core on the buckwheat apple financier. Pipe the chestnut coating onto the chestnut ball. Decorate with little meringues and small pieces of glacé chestnut with a shimmery finish. Finish with a chocolate decoration. 


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Chef's
Tips

Sébastien Bouillet reveals his French Touch

This recipe’s originality comes from its yuzu core dipped in Excellence Cream. And, because a Mont-Blanc always has some Chantilly cream, this version uses it to encircle the generous yuzu core.

Did you know ?

The Mont-Blanc dessert was invented in Italy at the end of the 15th century and introduced to France in the 17th century. Antoine Rupelmayer, the founder of Angelina, prepared it in individual sizes for the first time, in Paris in 1903. The dessert was already named after the highest mountain in Europe, recalling its journey from Italy to France.

Signature de Sébastien Bouillet
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