Recipe Sugar Cane

To prepare this dish

Ingredient list

​Muscovado Cake

248 g milk
90 g Elle & Vire gourmet butter 82% fat
10 g liquid vanilla
102 g egg yolk
156 g eggs
126 g flour
231 g egg white
52 g honey
109 g Muscovado sugar

​Vanilla & Muscovado Filling

120 g Muscovado sugar
270 g glucose
4,5 g fleur de sel
1200 g Excellence whipping cream 35% fat
3 vanilla pods
30 g cocoa butter
60 g Elle & Vire gourmet butter 82% fat

​Crème Diplomate & Condensed Milk with Vanilla

96 g coconut puree
120 g Elle & Vire gourmet butter 82% fat
24 g 0% fat milk powder
14 g liquid vanilla
1 vanilla pods
180 g eggs
44 g dark rum
314 g sweetened condensed milk
320 g Excellence whipping cream 35% fat

​Oranges Marmelade

150 g orange juice
33 g lemon juice
54 g orange zest
14 g lemon zest
100 g fine sugar

​Tropical Fruit Marmelade

70 g mango puree
50 g pectin
30 g passion fruit puree
42 g orange marmalade
1 g cinnamon powder
8 g dextrose
3 g pectin NH
10 g lime juice

​Vanilla & Muscovado Chantilly

100 g Excellence whipping cream 35% fat
30 g Muscovado sugar
1 vanilla pods
9 g gelatin mass
200 g Excellence whipping cream 35% fat
50 g mascarpone

​Soaked Raisins

100 g sultanas
200 g fresh orange juice
50 g dark rum

​Sarments de Nicolas

35 g water
40 g fine sugar
1/2 orange zest
100 g flour
30 g ground hazelnuts
70 g almond powder
1 g cinnamon
1 g salt
SQ Brown sugar to taste

​Viennese Shortbread

250 g Elle & Vire gourmet butter 82% fat
20 g Muscovado sugar
80 g icing sugar
2 g fleur de sel
2 g vanilla powder
40 g egg white
300 g flour

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   ​Muscovado Cake

   Boil the milk with the butter and vanilla. Mix the egg yolks, eggs and flour. Loosen
   with the boiling liquid and cook again in a saucepan until it reaches the right texture.
   Blend. Whisk and stiffen the egg whites with the honey and the Muscovado sugar.
   Add the egg whites little by little to the first mixture. Spread onto a 1 cm thick
   Flexipat®. Bake on a lined baking sheet at 170°C for approx. 14 minutes with the
   vent open. Once out of the oven, place a Silpat® on top and turn it over onto a
   baking sheet. Leave to cool in the Flexipat® and place in the refrigerator for about
   two hours before removing from the mould.
2. 2

   ​Vanilla & Muscovado Filling

   Heat the Muscovado sugar, glucose, salt, cream and vanilla to 103°C. Add the
   cocoa butter. Cool to 40°C and blend with the butter. Leave to crystallise, and
   spread over the smooth side of the sponge layer. Cut out 9 cm wide strips across
   the width of the sponge (6 strips).
3. 3

   ​Crème Diplomate & Condensed Milk with Vanilla

   Bring the coconut puree, butter, powdered milk, vanilla ingredients and condensed
   milk to a boil. Add the eggs and bring to a boil. Add (optional) rum and blend. Cool
   to 4°C. Whisk this cream to emulsify and then carefully stir in the foamy whipped
   cream. Fill into acetate sheet tubes measuring 2.5 cm in diameter and 40 cm in
   length. Freeze.
4. 4

   ​Oranges Marmelade

   Zest the orange and lemon using a peeler. Blanch three times. Simmer the zests
   and the juices together with the caster sugar. Reduce to 60° Brix. Blend.
5. 5

   ​Tropical Fruit Marmelade

   Heat the fruit purees with the orange marmalade and the cinnamon. Add the dextrose
   mixed with the pectin NH. Bring to a boil and then add the lime juice. Cool, blend and
   place in a piping bag.
6. 6

   ​Vanilla & Muscovado Chantilly

   Heat the cream (1) with the Muscovado sugar and the vanilla pod. Leave to infuse
   for 15 minutes. Heat the infusion and add the hydrated gelatine. Pour over the cream
   (2) and the mascarpone. Blend and chill to 4°C. Prepare at least 12 hours in advance.
7. 7

   ​Soaked Raisins

   Heat the orange juice and immerse the raisins to rehydrate them.
   Flambé with rum (optional).
8. 8

   ​Sarments de Nicolas

   Bring the water, caster sugar and zests to a boil. Pour over the ground hazelnuts and
   almonds, then mix until you have a smooth dough. Spread between two clear
   plastic sheets and freeze. Cut into thin 12 cm-long strips. Immediately roll in the
   brown sugar flavoured with the lemon and orange zests. Arrange on a Silpat® and
   bake at 160°C until golden.
9. 9

   ​Viennese Shortbread

   In a mixer fitted with a flat beater attachment, cream together the butter, Muscovado
   sugar, icing sugar, fleur de sel and vanilla powder. Add half of the egg whites,
   followed by the flour. Finish by adding the remaining egg whites. Spread between
   two clear plastic sheets to a thickness of 2 mm. Place in the freezer and cut out
   4 cm diameter rounds. Carefully slice the base of the rounds. Place the bottoms
   onto a Silpain sheet. Bake in a fan-assisted oven at 150°C.
10. 10

    ​Assembly and Decoration

    Spread the vanilla & Muscovado filling onto the sponge. Cut into strips. In the middle
    of the strip, pipe a lace of tropical fruit marmalade. Arrange a tube of crème diplomate
    and roll the sponge around. Place in the freezer. Cut into small 7 cm-long cakes.
    Whip the Vanilla and Muscovado Chantilly and use a Saint-Honoré nozzle to pipe
    raindrops on top of the tube. Sprinkle with orange zest. Top with a sarment and a few
    soaked raisins. Finish the ends with Viennese shortbread rounds.

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A few words about the author…

Etienne Leroy

Halluin native near Lille (France), Étienne Leroy recently won the Pastry World Cup with a spectacular rock’n’roll-themed creation. He tells us about naturality and unveils his tricks for a successful mousse.