Elle & Vire Recipes
by Maison de l'Excellence

Recipe Vendôme squares

For
50 persons
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To prepare this dish

Ingredient list
Leavened croissant dough (1)
900 g T45 flour
600 g T55 flour
27 g salt
165 g sugar
60 g yeast
800 g milk at 4°C
150 g Elle & Vire gourmet butter 82% FAT
Leavened croissant dough (2)
1000 g Extra dry butter 84% fat - 1kg sheet
1000 g French Cream Cheese
Sweet Fillings
QS Strawberries, edible flowers
QS orange
QS Apple, honey or sugar
Savoury fillings
QS baby onions, anchovy
QS red bell pepper, chorizo
QS peas, young fava beans, hazelnut oil vinaigrette
Elle & Vire products used

The recipe,
step by step

  1. 1

    Leavened croissant dough (1)

    Combine the ingredients in the stand mixer on low speed for 5 minutes, then knead on medium speed for 4 minutes. The temperature of the pastry should
    be approximately 20 °C.
    Form the dough into a ball and let it rest at room temperature (< 25 °C) for 20 to 30 minutes.
    Spread out onto a baking sheet. Chill at 0 °C/2 °C.
  2. 2

    Leavened croissant dough (2)

    Roll out the butter to a thickness of 8 mm. Roll out the dough to the same thickness.
    Set the butter in the centre of the dough and fold the left and right sides of the latter on top of the former, to cover it. Try and reduce overlapping of the
    dough to a minimum. Pat the sides to even them out into a regular rectangular shape.
    Turn by 90 °, laminate to a thickness of 8 mm and do a double fold.
    Turn by 90 °C again, laminate once more to a thickness of 8 mm and do a single fold. Laminate to 12 mm and place in the refrigerator or freezer for
    approximately 45 minutes.
    Laminate the dough to 2.5 mm, then cut it into squares 11 x 11 cm. Brush the surface with egg wash.
    Cut two parallel 0.5 x 9 mm strips on each side, and braid them. Stick them on the central square and press down to adhere. Brush the newly made border with egg wash.
    Set each square in a 9 x 9 buttered mould.
    Proof at 28 °C for about 2 hours.
    Cut out 6 cm x 6 cm x 0.5 cm thick slices of French Cream Cheese. Place them in the middle of the squares.
    Bake in the oven at 170 °C for 17 minutes. Let it cool before filling.
    Chef's tip

    Instead of cutting the French Cream Cheese into slices, you can also pipe it. Therefore, make it soft and pipe it with a piping bag and a small nozzle onto the squares.

  3. 3

    Sweet Fillings

    Strawberries: Brush the bottom of the pastry baskets with thickened strawberry juice. Arrange strawberry quarters all over the surface and garnish with
    edible flowers.

    Orange: Cut the orange segments and make candied orange peel. Brush the bottom of the pastry baskets with the cooking syrup. Arrange the segments
    on top of the French Cream Cheese and garnish with some candied peel.

    Apple: Finely slice half of an apple and dip it in a 30 °C syrup to soften. Peel and dice the other half, then slowcook it in a pan with a little honey or sugar,
    until golden. Add the compote to the pastry baskets and top with the slices formed into a rosette.

  4. 4

    Savoury fillings

    Pissaladière: Peel the baby onions and cook them in a gastrique. Brush the pastry baskets with the cooking juice, set a flat fillet of anchovy on the French Cream Cheese, then top it with 8 onions. Fill the last corner with two fillets of anchovies rolled together.

    Red Bell Pepper and Chorizo: Burn the skin of a red pepper, peel and slice into thin sticks. Cut an equal amount of chorizo into thin sticks and combine the two before arranging in the pastry baskets.

    Peas and Young Fava Beans: Blanch and peel the peas and young fava beans. Season with hazelnut oil vinaigrette and fill to the pastry baskets. Garnish with herbs.


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