Elle & Vire Recipes
 

recipe Transmission

To make this dish

Ingredient list
Shortbread
50 g Elle & Vire gourmet butter 82% FAT
40 g icing sugar
50 g flour
50 g ground almonds
20 g egg yolk
1/2 zest lime
1/2 zest citron jaune
1 pinch Vanilla powder
Biscuit
10 g Yuzu purée
11 g egg white
33 g icing sugar
30 g flour
17 g Elle & Vire gourmet butter 82% FAT
A30 syrup
150 g sugar
110 g water
Caramelized pecan nut
50 g pecan nuts
30 g maple syrup
Crystallized orange peel
1 orange
230 g A30 syrup
Citrus and yoghurt spiced sorbet
100 g mandarin pulp
50 g orange juice
40 g Yuzu purée
33 g ginger puree
15 g lemongrass puree
1 Madagascan vanilla pod
150 g yaourt
100 g sugar
20 g powdered glucose
2 g superneutrose
Vanilla foam yoghurt
150 g yaourt
25 g honey
3 vanilla pod
22 g gelatin mass
150 g Excellence Whipping Cream 35% FAT
Orange supreme
2 oranges
Praline Insert
125 g Valrhona pecan praline
8 g grape seed oil
Pecan glazing
125 g Excellence Whipping Cream 35% FAT
125 g milk
100 g water
75 g Valrhona pecan praline
25 g sugar
15 g glucose
3 g NH pectin
25 g sugar
24 g gelatin mass
Vanilla mascarpone crémeux
135 g Excellence Whipping Cream 35% FAT
20 g sugar
25 g egg yolk
1 vanilla pod
12 g gelatin mass
125 g mascarpone
Citrus jelly
190 g mandarin pulp
20 g Yuzu purée
10 g ginger puree
6 g sugar
1.4 g agar-agar
QS glittering gold
Roasted pecan
12 pecan nuts
Assembly
1 bunch venne cress
The fine products from Elle & Vire

The recipe,
step by step

  1. 1

    Shortbread

    Mix all the ingredients together and spread between 2 sheets of paper. Spoon on 170°.

  2. 2

    Biscuit

    Melt the butter, stir with the icing sugar, then the juice and white and finish with the flour. <span '="" style="font-variant-ligatures: normal;font-variant-caps: normal; orphans: 2;text-align:start;white-space:pre-wrap;widows: 2;-webkit-text-stroke-width: 0px; word-spacing:0px" id="s2_2">Set aside, shape and cook at 170°.

  3. 3

    A30 syrup

    Boil the water, sugar and exhausted vanilla beans. <span '="" style="font-variant-ligatures: normal;font-variant-caps: normal; orphans: 2;text-align:start;white-space:pre-wrap;widows: 2;-webkit-text-stroke-width: 0px; word-spacing:0px" id="s2_2">Add the juice from the spent oranges.

  4. 4

    Caramelized pecan nut

    Crush the pecans. <span '="" style="font-variant-ligatures: normal;font-variant-caps: normal; orphans: 2;text-align:start;white-space:pre-wrap;widows: 2;-webkit-text-stroke-width: 0px; word-spacing:0px" id="s2_2">Mix with the syrup, spread and cook at 170°.

  5. 5

    Crystallized orange peel

    Remove the remaining orange and cut into julienne.
    <span '="" style="font-variant-ligatures: normal;font-variant-caps: normal; orphans: 2;text-align:start;white-space:pre-wrap;widows: 2;-webkit-text-stroke-width: 0px; word-spacing:0px" id="s2_2">Blanch 4 times and leave in the hot syrup.

  6. 6

    Citrus and yoghurt spiced sorbet

    Heat the juices and purée with the vanilla and pour the powders.
    Boil the syrup and stir with the yogurt.
    Mix, Turbine and set aside in a bowl in Paco.

  7. 7

    Vanilla foam yoghurt

    Mix the yoghurt, vanilla and honey with the melted gelatin mass and mix with the Excellence cream.
  8. 8

    Orange supreme

    Collect 20 beautiful supremes of 2 oranges.

  9. 9

    Praline Insert

    Combine the praline and the oil. <span '="" style="font-variant-ligatures: normal;font-variant-caps: normal; orphans: 2;text-align:start;white-space:pre-wrap;widows: 2;-webkit-text-stroke-width: 0px; word-spacing:0px" id="s2_2">Set aside in a pastry bag for editing in the cake.

  10. 10

    Pecan glazing

    Boil the milk, cream excellence, sugar, pectin, glucose and praline and add the gelatin mass. <span '="" style="font-variant-ligatures: normal;font-variant-caps: normal; orphans: 2;text-align:start;white-space:pre-wrap;widows: 2;-webkit-text-stroke-width: 0px; word-spacing:0px" id="s2_2">Mix, adjust with water and set aside in the cold, frost the Entremets at 35°.

  11. 11

    Vanilla mascarpone crémeux

    Make a custard with the cream, yellow, vanilla and sugar at 84°. Pour over the gelatin mass and mascarpone. <span '="" style="font-variant-ligatures: normal;font-variant-caps: normal; orphans: 2;text-align:start;white-space:pre-wrap;widows: 2;-webkit-text-stroke-width: 0px; word-spacing:0px" id="s2_2">Set aside in the cold before serving, paste twice.

  12. 12

    Citrus jelly

    Boil all the elements together, pour the remaining jelly into a bowl and shape.

    Keep the shapes in a ladder and refrigerator.

    Mix the remaining jelly and set aside in pockets.

  13. 13

    Roasted pecan

    Put in a 170° oven about 10 min.

  14. 14

    Assembly

    Arrange the moon of jelly in the plate. To place above one intervenes beforehand frozen and coated with pecans caramelized. 

    On the moon, place a shortbread cookie, arrange points of vanilla mascarpone crémeux, frost, juliennes of oranges, tiles, pecan, the supreme as well as quenelle of sorbet.

    moon on it intervenes and finish by 3 vene cress.


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