Elle & Vire Recipes
by Yann Brys

recipe White Paillete

4 slices

To make this dish

Ingredient list
Shortbread dough
100 g Elle & Vire gourmet butter 82% FAT
125 g T55 flour
55 g icing sugar
8 g egg yolk
1/2 lemon zest
1/2 orange zest
2 g fleur de sel
1/2 vanilla pod
Shortbread and hazelnut crunch
135 g baked shortbread
34 g puffed rice
87 g grilled chopped hazelnuts
120 g 40% milk chocolate covering
8 g cocoa butter
163 g hazelnut paste
Almond and vanilla dacquoise
350 g egg whites
3 g powdered egg whites
20 g caster sugar
280 g icing sugar
280 g ground almonds
Mandarin and Orange Marmalade
200 g mandarins
100 g oranges
100 g caster sugar
100 g mandarin pulp
2 g salt
QS water
Bergamot crémeux
640 g Excellence Whipping Cream 35% FAT
80 g bergamot juice
180 g egg yolks
100 g caster sugar
7 g gelatine powder
42 g water
100 g white couverture chocolate 33%
20 drops bergamot flavouring
Bergamot compote
100 g bergamot purée
50 g mango pulp
10 g caster sugar
2 g pectin NH 325
2 g potato starch
0.5 g powered gelatine
3 g water
Meringue cream
90 g egg whites
90 g caster sugar
27 g water (1)
12 g gelatine powder
72 g water (2)
605 g Excellence Whipping Cream 35% FAT
2 gousses vanilla
Milk chocolate mousse
166 g egg yolks
62 g caster sugar
38 g water
7 g gelatine powder
42 g water
362 g couverture milk chocolate 33%
53 g couverture black chocolate 64%
782 g Excellence Whipping Cream 35% FAT
White gun sauce
150 g couverture white 35%
75 g cocoa butter
75 g white cocoa butter
Milk icing
65 g spring water
150 g caster sugar
100 g glucose
150 g unsweetened condensed milk
175 g 40% milk chocolate covering
7 g fish gelatine powder
35 g water
milk icing
Silver crystallised crushed hazelnuts
french meringue pearls/
PCB silver stars
vanilla icing pearls
The fine products from Elle & Vire

The recipe,
step by step

  1. 1

    Shortbread dough

    Mix the softened butter with scraped vanilla beans, zests and fleur de sel. Add the flour and egg yolks. Refrigerate.
    Roll out to 3 mm and bake on Silpain® at 160°C.
  2. 2

    Shortbread and hazelnut crunch

    Melt the glaze with the cocoa butter and pour over the hazelnut paste. Add the crushed shortbread, hazelnuts and puffed rice. Spread out in the moulds, 125g per mould.
  3. 3

    Almond and vanilla dacquoise

    Whip the powdered and fresh egg whites together. Add the almond/sugar mixture, spread onto a baking tray (900 g) and bake at 175°C for 15 to 20 minutes.
  4. 4

    Mandarin and Orange Marmalade

    Cut the oranges into pieces and blanch them, starting from cold water. Drain them without pressing down on them and cover with cold water. Add the mandarins and salt and bring to a boil. Drain without pressing down, cover with cold water and add the mandarin purée. Cook, leave to cool, and drain without pressing down. Once cold, spread 450 g of the marmalade on each half sheet of dacquoise.
  5. 5

    Bergamot crémeux

    Heat the cream and add the bergamot juice. Cook at 83°C with the egg yolks, previously whisked until pale. Pour over the dissolved gelatine and couverture. When cold, incorporate the bergamot flavouring and pour 1kg over the marmalade-covered dacquoise.
  6. 6

    Bergamot compote

    Heat the purees to 40°C, then add the sugar, pectin and starch mixture. Bring to the boil and pour over the gelatine. Blend before use.
  7. 7

    Meringue cream

    Heat the sugar to 130°C and pour over the egg whites. Add the dissolved gelatine and finish whipping. At 50°C, add the vanilla whipped cream. Spread 350 g in a half frame at 2.5 cm height and slice into 20x5cm strips. Mould the tops: 90 g cream, 36 g compote, and 22 g cream to smooth out the surface.
  8. 8

    Milk chocolate mousse

    Lightly whip the whipping cream. Heat the water and sugar, then pour over the egg yolks. Whip, then add the melted
    gelatine. Melt the chocolate couvertures to 45°C and add some of the whipped cream. Add the pâte à bombe and
    the rest of the whipped cream.
  9. 9

    White gun sauce

    Melt the ingredients together at 40°C.
  10. 10

    Milk icing

    Cook the water, sugar and glucose at 108°C. Take off the heat, add the condensed milk, then bring to the boil. Pour over the milk couverture chocolate and mix in the gelatine. Blend and chill. Use at 25°C.
    Chef's Tip

    “Condensed milk” can be replaced by 62% water and 38% fat-free milk powder

  11. 11


Do you need help?

Do not hesitate to contact our chefs

Send an email

Other recipes
you might enjoy