Elle & Vire Recipes
by Cédric Pernot

Recipe After school delight

48 persons

To prepare this dish

Ingredient list
Sweet Shortcrust Pastry
200 g Elle & Vire gourmet butter 82% FAT
200 g fine sugar
5 g fine salt
120 g eggs
500 g T55 flour
Cream Spread
500 g Excellence Whipping Cream 35% FAT
500 g Gianduja hazelnut dark chocolate
Chocolate cake
135 g Excellence Whipping Cream 35% FAT
72 g Chocolat couverture (70% cocoa)
300 g sugar
155 g T55 flour
52 g ground almonds
26 g cocoa powder
232 g eggs
104 g Elle & Vire gourmet butter 82% FAT
Chocolate Disc and Roasted Hazelnuts
400 g milk chocolatecouverture (40% cocoa)
70 g roasted hazelnuts chopped
Brioche Crisps
75 g eggs
75 g milk
38 g sugar
5 g salt
125 g T45 flour
125 g T55 flour
8 g yeast
100 g butter
Chocolate & Hazelnut Chantilly
350 g Sublime, Cream with Mascarpone
350 g Cream spread tempered to 28ºC
Elle & Vire products used

The recipe,
step by step

  1. 1

    Sweet Shortcrust Pastry

    Mix the softened butter with the sugar and the salt, followed by the eggs. Next, mix in the flour. Cover with cling film and keep in the refrigerator. Roll out the dough to a thickness of 2.5 mm. Cut out circles that are 7 cm across and 1 cm high. Leave in the refrigerator to set for an hour. Bake for 6 minutes at 120°C (fan-assisted oven), then for 9 minutes at 165°C

  2. 2

    Cream Spread

    Heat the cream to 70°C and emulsify over the Gianduja

  3. 3

    Chocolate cake

    Make a ganache using the cream and chocolate. Combine the dry ingredients in a stand mixer. Add the eggs, followed by the ganache, and finally, the 42°C melted butter. Pour the mixture into a 60 x 40 cm mould on a baking sheet, and bake at 165ºC for 15 minutes. Chill, then cut out 4 cm diameter circles

  4. 4

    Chocolate Disc and Roasted Hazelnuts

    Melt and temper the chocolate, then spread thinly into a rectangular 35 x 50 cm frame sprinkled with chopped roasted hazelnuts. Leave tocrystallise, then cut out 7 cm diameter circles

  5. 5

    Brioche Crisps

    Beat the eggs, milk, sugar and salt, then add in the flour and the yeast. Knead in the machine on the lowest speed setting for 8 minutes, then on the second lowest speed setting for 4 minutes. Next, incorporate the butter on the lowest speed setting for 6 minutes, then continue on the second lowest speed setting for 3 minutes. Set aside at room temperature for 1 hour, then place in the blast chiller. Next, bake at 180°C for 25 minutes. Cut into thin slices, then bake in the oven at 200ºC.

  6. 6

    Chocolate & Hazelnut Chantilly

    Whip the Sublime cream and combine with the cream spread, then pipe

  7. 7


    Add a little of the cream spread into each tartlet base, then affix a chocolate cake round on top. Finish with the cream spread. Smooth, chill, then arrange a chocolate and roasted hazelnut round wafer on top. Using a PF14 nozzle, pipe a rosette of the chocolate & hazelnut Chantilly. Pipe a raindrop of the cream spread onto a brioche crisp and arrange this on top

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