Unveil your - m.Waddan Foodstuffs

Homage to veal sweetbread

medallionsSébastien Faré

Strawb’iceYannick Tranchant & Nicolas Boussin

Unveil your

When you are a chef, you convey a part of yourself in your creations. How you put the flavours together, a technique that you have refreshed,

or an ingredient that you cherish dearly…

Very often, it’s a combination of your personality, your heritage, and your outlook on the world, as well as your values.

Values such as naturalness, the quest for excellence,a full flavour and a certain attachment to the product origin.

Here at Elle & Vire Professionnel®, we fully share these values.For the last 70 years in the heart of Normandy – the birthplace of cream – we’ve been honing our dairy expertise

to offer you natural and authentic products with the great taste of cream.

Every day, we support current and future talents in their quest for singularity, thanks to the chefs at La Maison de la Crème Elle & Vire® who are passing on their expertise, precision skills,

and passion, as well as their sources of inspirations, both in Viroflay and out into the world.

We are proud to have been your preferred partner for so many years.Proud to have helped you to create or reinvent recipes from the moment of inspiration to completion.

And proud to share the same values as you and the same taste: The “Taste for real”

And because there are as many sources of inspiration as there are professional enthusiasts, we are revealing how your recipes get started.

Recipes that are inspiring and above all unique – just like you.

Unveil your

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04 - Inspiration

10 - Shopping List

12 - Portraits of Chefs

14 - Recipes to inspire you

09 - La Maison de la Crème Elle et Vire®

Contents

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InspirationWhen you are inspired,

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When you are inspired,

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Unveil your

Pierre Gagnaire Sébastien Faré Yannick Tranchant

Cédric PernotEtienne LeroyNicolas Boussin

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La Maison de la Crème Elle & Vire® passes on its expertise and its values of listening and sharing

throughout the world.

Located in Viroflay, just outside of Paris, La Maison de la Crème Elle & Vire® is not only a place

for French and international restaurant, bakery and pastry-chef professionals to share and learn,

but also a place for thinking about the cuisine of tomorrow.

Nicolas Boussin, pastry chef and winner of the Best Craftsman in France for Pastry in 2000, and Michelin - starred chef Sébastien Faré

welcome chefs all year round at La Maison de la Crème for individual or group training sessions.

A team of chefs in the field supports professionals throughout the world.

Inspireprofessionals through recipe collections from La Maison

de la Crème Elle & Vire®

Sharetheir product knowledge

and expertise

Provideprofessionals with practical

advice and techniques

Thinkabout future innovations

in collaboration with professionals

The chefs’ missions

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Shopping List

IN THE KITCHEN IN THE PASTRY LAB

The real gourmet recipe

Really perfect La crème de la crème

UnrivalledA never-before-seen recipe: 70% Elle & Vire

Professionnel® Excellence Whipping Cream,

30% mascarpone, for exceptional gourmet

dishes: generous swirled creams and piped

decorations with an exceptional hold, up to

48 hours at 4°C (39.2°F).

Its main advantage is to hold very well in a

bain-marie. It remains stable throughout a

full service, making it ideal for buffets and

catering. It adds a rich and creamy touch to

gratins and quiches!

The Excellence Cooking Cream has been

adopted by leading chefs. An essential

ingredient in sauces, it stands out for its low

reduction rate and its rich and creamy flavour.

The perfect cooking companion for sauces

with a coating consistency!

Elle & Vire Professionnel® Excellence Whipping

Cream owes its name to its unrivalled

performances: an exceptional whipping rate,

a perfect stability, great hold, high tolerance

to freezing and defrosting... And to top it all:

an authentic and delicate flavour, 100% made

in France!

IN THE KITCHEN

IN THE KITCHEN

IN THE PASTRY LAB

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The original American cream cheese

Expect true authenticity The real expertise

The true taste of FrancePrepared following a traditional American

recipe from 1935, its firm and creamy texture

is ideal to bake cheesecakes or any other

indulgent creation!

The Elle & Vire Professionnel® Gourmet Butter

Unsalted has a texture that melts in the mouth

and an incomparable flavour: an intense butter

taste that makes it ideal for incorporation.

The Elle & Vire Professionnel® Extra Dry Butter

Sheet 1kg has an authentic taste and great

plasticity to create the most flavoursome puff

pastry.

An easy-to-use Mascarpone! The Elle & Vire

UHT mascarpone has all the qualities of a fresh

mascarpone and even more. It has a subtle,

smooth and creamy texture and it can be easily

incorporated to create sweet and savoury

preparations.

IN THE KITCHEN IN THE PASTRY LAB

IN THE PASTRY LAB

IN THE PASTRY LAB

IN THE KITCHEN

IN THE KITCHEN

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Pierre Gagnaire

Sébastien Faré

Yannick Tranchant

Sincerity, that’s the key to everything! I love this sort of culinary escape that lets you reconnect with nature!

It’s our link to life, joy, pleasure.Awarded three Michelin stars since 1993 for his restaurant Éponyme,

he was chosen the “best Michelin-starred chefs in the world” by his

peers in 2015. Head of 17 restaurants worldwide, in 2020, he was

awarded a third Michelin star for his restaurant in London: Sketch.

The search for authenticity means selecting great ingredients, raw ingredients that I transform and cook.

Earning a star in the Michelin guide and a score of 16/20 in the Gault &

Millau guide, Sébastien Faré held a series of positions as a chef in numerous

prestigious Parisian restaurants, particularly at Petrossian. In 2005, he joined

the Elle & Vire® team, and then La Maison de la Crème when it was created in

2014 as Executive chef, specialising in Food service.

The search for authenticity was my guiding principle when I opened the restaurant L’Escargot, I wanted to return

to values, simple things and good products.Chef and owner of the restaurant L’Escargot 1903 in Puteaux.

Awarded “Pastry chef of the Year” at the Omnivore festival in 2016,

whilst working as a pastry chef at Neva Cuisine in Paris.

Chef Portraits

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Cédric Pernot

Nicolas Boussin

Etienne Leroy

Creating real taste is something that is part of my daily life: it is up to us as artisans to explore the essence and bring our

customers the true taste of the products. The son of a baker, Cédric Pernot grew up surrounded by pain au chocolats

and pastries. In 2011, he took over the Chambéry historical pastry and

chocolate establishment “Au Fidèle Berger”. In 2016, Cédric Pernot

has been inducted by his peers into the Relais Dessert Association.

We went back to a traditional cuisine because we needed simpler values. I like to work with full flavours that are

not too mixed, and then simply season.MOF Pastry Chef 2000 and 2002 World Pastry Cup Vice-Champion.

Nicolas Boussin was leading the Grande Epicerie de Paris pastry shop

before joining the Grand Marnier’s team in 2003. Since 2014, he is the

Executive Pastry Chef at La Maison de la Crème Elle & Vire®.

Above all, we are transcribing a flavour, when you remove all the superfluous elements, you truly arrive

at the authenticity of the products. 2017 World Pastry Cup Champion.

Consultant Trainer in France and abroad.

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Sébastien Faré

Recipe for 8 people

Homage to veal sweetbread medallions

Sauteed Veal SweetbreadsSoak the sweetbreads in cold water for 24 hours.Once the sweetbreads are whitened, rinse well.Place the sweetbreads with the carrot, quartered onion, celery and thyme into a pot, cover with water, and season with salt and pepper. Simmer for 20 minutesLeave to cool in their cooking juices.

Breaded SweetbreadsAdd the flour, cornflour, rice flour, sugar, salt and baking powder into a mixing bowl. Mix together and add the cold water. Drain the sweetbreads, pat with a kitchen towel, and season if required. Toss the sweetbreads in this mixture and shake off any excess. Roll them in the Japanese-style breadcrumbs. Retain the remaining mixture for the garnish. Sauté the sweetbreads in the clarified butter just before serving.

Bocage CreamBlanch the rocket in lightly salted boiling water for about ten seconds and then drain and cool immediately in iced water. Peel and chop the shallots. Sweat the shallots in the butter, add the diced apples and then flame with the Calvados (optional). Add the apple juice, tarragon and dill. Reduce by 3/4. Add the cream, reduce by about a half. Add more rocket and blend. Strain through a fine sieve and season with the cider vinegar, salt, sugar, freshly ground pepper and liquorice powder. Keep hot, but do not allow to boil to maintain a nice green colour.

Vegetable AccompanimentPeel the rutabaga, wash and cut into four. Sauté in 20 g of butter and season with salt and pepper. Cook the mangetout on a gentle boil in salted water. Turn over the baby artichokes and use a melon baller to remove the heart, then cut into four. Sauté in 40 g of butter. Clean the girolle mushrooms and sauté in oil in a very hot frying pan. Drain, sauté in 40 g of butter, add the chopped flat parsley, then season with salt. Retrieve the cauliflower tops, sauté in the remaining butter and season with salt and pepper.

Cromesquis Cook the calf ’s head in water seasoned with salt and pepper for about 2 hours (prick with a knife to ensure it is cooked through). Leave to cool in the cooking juices. Once the calf’s head is lukewarm, cut it into small cubes. Mix with the mustards, finely chopped shallots, torn tarragon leaves, and season well with salt and pepper. Pour into a terrine and leave to set overnight in the fridge. Cut into large cubes and bread as you did the sweetbreads using the leftover dough and breadcrumbs. Cook in very hot clarified butter.

AssemblyAssemble by starting with the sauce, then the sweetbread, garnish and finish with the decoration. Season with a little salt and freshly ground pepper.

SAUTEED VEAL SWEETBREADS

8 medallions of veal sweetbread approx. 200 g each100 g carrots1 onion1 celery stalk1 sprig of thyme

BREADED SWEETBREADS

280 g flour60 g cornflour20 g rice flour13 g sugar8 g fine salt16 g baking powder480 g cold water200 g Japanese-style breadcrumbs200 g clarified butterSalt to tasteGround black pepper to taste

BOCAGE CREAM

200 g rocket leaves40 g shallots30 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat100 g Granny Smith apples, diced40 g Calvados (optional)200 g apple juice10 g tarragon leaves8 g dill360 g Elle & Vire Professionnel® Excellence Cooking Cream24 g cider vinegarLiquorice powder to tasteSalt to tasteBlack ground pepper to tasteSugar to taste

VEGETABLES GARNISH

120 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat1 rutabaga100 g mangetout4 baby artichokes 200 g girolle mushrooms10 g oil1/4 cauliflower1 sprig flat parsley, chopped

CROSMESQUIS

500 g calf’s head25 g mustard25 g wholegrain mustard50 g shallots, finely chopped5 g tarragon leaves, choppedSalt to tasteGround black pepper to taste50 g clarified butter

DECORATION

Pansy blossomsLemon Cress Tarragon leaves

CHEF’TIPS You can replace the sweetbreads with veal grenadins and the cromesquis with Duchesse potatoes

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Having grown up in the countryside where offal is so popular, I ‘ve always wondered why it is eaten so little. That was my reason for creating a recipe that pays tribute to this fine produce. My recipe combines memories of my

childhood, techniques I acquired in Michelin-starred restaurants, and a nod to the Normandy region

Sébastien Faré

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For this recipe, I used peas, artichokes, fennel, and a terrific wild sea bass fillet! And some cream, naturally. Products are the cornerstone for any chef. What I find most interesting is the kind of alchemy achieved through cooking,

cutting and putting different ingredients together. I always find that fun and intriguing. After all, in the kitchen, we re-invent, and re-enchant :

recipes, ideas, and products.

Pierre Gagnaire

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Pierre Gagnaire

Recipe for 8 people

PEA MOUSSELINE

400 g peas in their pods16 lemon balm leaves100 g Elle & Vire Professionnel® Excellence Cooking Cream50 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat Water to taste

APRICOT MARMALADE

10 Bergeron apricots 40 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat70 g Elle & Vire Professionnel® Excellence Cooking Cream

SEA BASS FILLETS

8 sea bass fillets80 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat1 limeMatcha green tea powder to taste Salt to taste Black ground pepper to taste

FINISHING TOUCHES

24 fresh almondsDill to taste

Pea MousselineSet 16 nice pea pods to one side. Shell the remainder and cook on a gentle boil in salted water. Blend the peas with a little water and the lemon balm leaves. Pass through a sieve. Bring the cream to a boil. Add the boiling cream and the butter. Keep warm. Cook the 16 pea pods on a gentle boil in salted water, then cool immediately.

Apricot Marmelade Remove the stones from the apricots. Fry them in the butter, set aside 8 apricot halves. Blend the remaining apricots, pass them through a sieve and add hot cream. Keep warm.

Sea Bass Fillets Salt the sea bass fillets a few minutes beforehand, then roast them in foamy butter with a pinch of Matcha tea powder and lime zests and add a little lime juice at the end of cooking.

Finishing TouchesBegin plating with the pea mousseline, apricot marmalade, sea bass fillet, pea pods, and an apricot half. Finish with the fresh almonds and the dill.

Natural Sea Bass

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Pierre Gagnaire

Recipe for 8 people

Dolce vita

SORREL CREAM

50 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat 4 bunches fresh sorrel40 g Elle & Vire Professionnel® Excellence Cooking CreamSalt to taste Black ground pepper to taste

PARMESAN CREAM

500 g Elle & Vire Professionnel®

Excellence Cooking Cream80 g grated Parmesan Salt to tasteBlack ground pepper to taste

GARNISH

240 g cherries70 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat 160 g wild asparagus300 g button mushroomsA lemon20 g water 16 radishes2 baby fennel bulbs4 sorrel leavesSalt to tasteBlack ground pepper to taste

MILANESE SCHNITZEL

8 veal cutlets150 g eggs120 g flour150 g breadcrumbs80 g Elle & Vire Professionnel®

Gourmet Butter 82% fat Salt to tasteBlack ground pepper to taste

Sorrel CreamMelt the butter, add the sliced sorrel leaves, simmer until the sorrel melts into the sauce. Blend with cream and season with salt and pepper.

Parmesan CreamReduce the cream by half, add the Parmesan, mix together well, blend, season with salt and pepper if required. Keep warm.

GarnishPit the cherries, and slightly stew them in 20 g of butter. Cook the wild asparagus in 20 g of butter. Clean and wash the button mushrooms, cook in 30 g of butter, juice of ½ a lemon and water, season with salt. Reduce all of the cooking juices with the mushrooms, stir to brown the mushrooms. Clean and finely slice the radishes and fennels, and reserve in iced water. Finely slice the sorrel leaves.

Milanese SchnitzelSeason the cutlets with salt and pepper, dip in flour, then egg, and lastly coat in fine fresh breadcrumbs. Fry in the butter.

AssemblyBegin plating with the escalope, both creams, and finish with all the other garnish ingredients.

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I love cooking from the heart: a beaten egg,breadcrumbs, a cushion of veal, Parmesan cheese and cream … Nice and simple. It ’s a combination of crisp and soft textures,

quite the culinary feat...

Pierre Gagnaire

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These days, we ’ re returning to what’ ’s real, we crave authenticity.So, I made the simplest dish in the world: an oeuf parfait.

I think it’ ’s the best cooking method to discover the real flavour of the egg. Plus, that’ ’s how I enjoy an egg... with Parmesan cream and lemon confit.

A crisp, and the right amount of seasoning.Yannick Tranchant

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Yannick Tranchant

Recipe for 10 people

Eggceptional

Oeuf ParfaitBake the eggs in a steam oven at 63°C for 1 hour. Set aside.

Parmesan & Lemon FoamIn a blender, blend candied lemons to make a lemon confit paste. Heat the cream, Parmesan and lemon confit paste. Season with salt and pepper.Bring to a boil and blend.Place in a siphon, aerate twice with a gas cartridge. Keep warm.

Shallot CrispsFinely slice the shallots using a mandolin, coat them in flour and fry. Season with salt and set aside.

Fresh ChickpeasAdd a knob of butter to water in the base of a frying pan. Season with salt and pepper.Cook the chickpeas (they must retain a little of their crunch).

ZucchinisCut the zucchinis. Add a knob of butter to water in the base of a frying pan. Season with salt and pepper.

Spinach TuilesPlace the spinach in the dryer overnight and blend to obtain a fine spinach powder. Mix the water, oil and flour together and cook in a non-stick frying pan until it starts to brown. Sprinkle the spinach powder through a fine mesh strainer.

AssemblyPour the Parmesan foam into a bowl. Add the egg.Evenly top with the zucchinis and chickpeas, shallot crisps and the spinach tuiles. Add a few drops of the meat juices.

ŒUF PARFAIT

10 fresh eggs

PARMESAN & LEMON FOAM

50 g lemon confit paste 500 g Elle & Vire Professionnel® Excellence Cooking Cream200 g grated ParmesanSalt to taste Black ground pepper to taste

SHALLOT CRISPS

2 shallotsFlour to tasteSalt to taste

FRESH CHICKPEAS

200 g fresh chickpeas10 g Elle & Vire Professionnel®

Gourmet Butter Unsalted 82% fat Water to taste Salt to taste Black ground pepper to taste

ZUCCHINIS

200 g zucchinis10 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat Water to tasteSalt to tasteBlack pepper to taste

SPINACH TUILES

1 kg fresh spinach 160 g water60 g peanut oil20 g flour

ASSEMBLY

Few drops of the meat juices.

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Yannick Tranchant & Nicolas Boussin

Recipe for 10 people

Strawb’ice

Shortbread BiscuitRub together the flour, butter, salt, sugar, lemon and lime zests and tonka bean. Add the egg yolks without losing the crumbly texture of the dough.

Strawberry SaucePut the strawberries and the sugar in a mixing bowl and cook over a bain marie for 30 minutes. Strain and keep the strawberry sauce in the refrigerator.

Sugar WaferCombine the egg whites and the sugar. Spread onto a Silpat® mat. Dry at 90°C for an hour and a half. Allow to cool.

CreamWhip the creams and sugar together using a whisk.

Strawberry Sorbet Mix the stabiliser with a little of the sugar. Heat the water, sugar and glucose. Once the mixture reaches 40°C, incorporate the stabiliser. Blend, and bring to a boil. Leave to cool. Mix with the strawberry puree. Blend and churn in an ice-cream machine.

Dried StrawberriesSlice the strawberries very finely. Place them on a Silpat® sprinkled with icing sugar, then dry in the oven at 70°C for 1 hour. Set aside.

AssemblyArrange three shortbread biscuits into the base of a bowl . Place strawberries with the same diameter as the biscuits on top, followed by the sugar wafer. Shape a quenelle of strawberry sorbet and use it to garnish the sugar wafer. Add a generous spoonful of cream. Place a few pieces of lime zest on the cream. Finish by adding the thinly sliced dried strawberries and surround with the strawberry sauce.

SHORTBREAD BISCUIT

200 g flour150 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat 2.5 g salt75 g caster sugarZest of 1/2 a lemonZest of 1/2 lime1 Tonka bean seed20 g egg yolks

STRAWBERRY SAUCE

500 g strawberries100 g caster sugar

SUGAR WAFER

15 g egg whites 200 g caster sugar

CREAM

100 g Elle & Vire Professionnel® Excellence Thick Crème Fraîche300 g Elle & Vire Professionnel® Excellence Whipping Cream20 g caster sugar

STRAWBERRY SORBET

1 g stabiliser 120 g caster sugar 100 g water30 g glucose500 g strawberry puree

DRIED STRAWBERRIES

Strawberries to taste

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What totally inspired us was the memory of taking strawberries and dunking them in fresh cream, as simple as that. It takes you right back. We used the strawberries in different ways: in a sorbet, a sauce or cut in quarters …

then we added a hint of acidity and thyme in the cream. Next, we prepared a sugar wafer for added bite and tasting enjoyment.

Yannick Tranchant & Nicolas Boussin

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I draw my inspiration from all the places that I visit: whether it ’s a painting exhibition or an architecture display… I assimilate the information and when

I ’m devising a new recipe, it resurfaces like a spark of inspiration that guides my pastry making. Here, I wanted to work on the milky aspect

of the yoghurt and lessen its acidity with a more rounded flavour. So, I created a dome of green anise and Morello cherries to enhance

the cream in a light mousse.Nicolas Boussin

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Nicolas Boussin

Recipe for 24 pieces

My Sweet CherryMILKY NAMELAKA

110 g whole milk60 g unsweetened condensed milk 23 g hydrated gelatine (3.5 g gelatine + 21 g water)143 g white chocolate20 g cocoa butter 220 g Elle & Vire Professionnel®

Excellence Whipping Cream

YOGHURT MOUSSE

170 g milk 112.5 g sugar 1.5 g lemon zest105 g hydrated gelatine (15 g gelatine + 90 g water)40 g Sosa® yoghurt powder375 g yoghurt750 g Elle & Vire Professionnel® Excellence Whipping Cream, whipped

CAKE

100 g grapeseed oil 80 g Gourmet Butter Unsalted 82% fat12 g honey216 g egg yolks 204 g egg whites (1)12 g powdered green anise 156 g plain flour (T45)36 g corn starch2.4 g baking powder420 g egg whites (2)240 g sugar

MORELLO CHERY COMPOTE

800 g Morello cherries, frozen5 g lemon zest8 cloves 100 g Morello Cherry puree 8 g pectin NH 150 g sugar 2 g Xanthan gum 49 g hydrated gelatine (7 g gelatine + 42 g water)3 g citric acid solution16 drops of bitter almond flavouring

WHITE CHOCOLATE CRISPS

Dried cherry powder to taste White chocolate

CHERRY GLAZE

95 g neutral glaze10 g liquid used to soakthe cherries

Green Anise Chiffon CakeIn a food processor, blend the oil, butter, honey, egg yolks and egg whites (1) then sift and add the flour, green anise powder, starch and baking powder. Whisk the egg whites (2) with the sugar. Incorporate into the first mixture. Spread the cake onto a Silpat® using a frame which will be removed prior to baking. Bake at 150°C for 30 minutes, then immediately set out onto a wire rack.

Morello Cherry CompoteCoarsely chop the frozen Morello cherries in a food processor. Next, boil them for 5 minutes and then retrieve the juice to infuse the lemon zest and cloves. Strain through a fine sieve. Add the Morello cherry puree and heat to 40°C, add the pectin NH mixed with 2/3 of the sugar and bring everything to a boil.Mix the Xanthan with the 1/3 of the remaining sugar and incorporate into the puree. Blend. Add the Morello cherry pieces and bring back to a boil for 3 minutes. Add the hydrated gelatine, bitter almond flavouring and the solution of citric acid. Pour directly over the cake in a 1/2 frame. Freeze. Use a cutter to cut out rounds of 5.5 cm in diameter.

Milky NamelakaBoil the milk with the condensed milk, melt the hydrated gelatine into this mixture and pour over the white chocolate and cocoa butter. Blend. At 40°C, add the cold cream, then blend, and refrigerate.

Yoghurt MousseBoil the milk, sugar and lemon zest, leave to infuse for 3 minutes with the lid on, then add the yoghurt powder and melted gelatine. Pour the hot mixture through a fine sieve to loosen the yoghurt, then with the mixture at 30°C, incorporate the whipped cream.

Pistachio & Anise CoatingBoil the water and the sugar and heat to 117°C, then add the hot chopped pistachios and crumb together. Melt the white chocolate and cocoa butter, add the oil and blend with the colourings and add the green anise seeds.

Green Sauce For SprayingMelt the white chocolate, cocoa butter and concentrated butter, then add the food colourings and blend, next infuse the ground green anise seeds and pass through a fine sieve.

White Chocolate CrispsDust a strip of clear plastic sheet with a fine sprinkling of dried cherry powder. Pipe tempered white chocolate into circles of different diameters (0.5 to 1 cm). Sprinkle once again with dried cherry powder. Cover with a second strip of clear plastic sheet and press down to flatten.

AssemblyPipe 50 g of yoghurt mousse into each round Silikomart® (SF127) mould, ensuring that the edges are well lined. Arrange the insert and smooth over. Pipe 12 g of yoghurt mousse into each Silikomart® (SF164) mini-pillow mould, then pipe 8 g of Namelaka and smooth over. Place in the blast chiller.

Finishing TouchesSpray a thin layer of clear glaze mixed with 10% water onto the round and mini- pillow moulds. Mist with the green sauce. Pour 33°C melted pistachio & anise coating into 1/3 of the base of each round mould, and scrape the bottom. Pipe in the whipped Namelaka using a 4 mm plain nozzle and arrange the misted mini-pillow moulds. Decorate in a cone with white chocolate pastilles and cherry glaze pearls.

PISTACHIO & ANISE COATING

88 g sugar 44 g water 120 g pistachios, chopped 1 kg white chocolate250 g cocoa butter 50 g grapeseed oil 1.2 g fat-soluble yellow food colouring 0.8 g fat-soluble green food colouring 12 g anise seed, ground

GREEN SAUCE FOR SPRAYING

300 g white chocolate 270 g cocoa butter30 g concentrated butter0.6 g fat-soluble yellow food colouring0.4 g fat-soluble green food colouring6 g green anise seed, ground

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Etienne Leroy


El sombreroCOFFEE & PECAN PRALINE

75 g coffee beans 300 g pecan nuts 200 g caster sugar 1.5 g salt

COFFEE-FLAVOURED CRISP

Pecan Biscuit 56 g Elle & Vire Professionnel®

Gourmet Butter Unsalted 82% fat27 g icing sugar 28 g dark soft brown sugar 3 g ground coffee 14 g potato starch55 g corn starch34 g ground pecans

Crisp63 g blond chocolate 35%49 g coffee & pecan praline 50 g feuillantine 41 g pecan nut praline 1.5 g salt

BANANA COMPOTE

320 g fresh bananas102 g mango puree 30 g passion fruit puree 1 vanilla pod 100 g dextrose 5 g pectin NH 3 g agar agar 30 g orange juice

COFFEE WHIPPED GANACHE


Excellence Whipping Cream (1)115 g coffee beans 21 g hydrated gelatine 137 g blond chocolate 35%350g Elle & Vire Professionnel®

Excellence Whipping Cream (2)

COUVERTURE FOR GLAZING

350 g milk chocolate 40%75 g hazelnut paste (25 g rapeseed oil -for adjusting the texture)

Coffee & Pecan PralineGrind the coffee grains as finely as possible ahead of time. Roast the pecan nuts in a fan-assisted oven at 145°C for 20 minutes. Make a dry caramel with the caster sugar and salt. Add the pecan nuts. Pour onto a Silpat® and chill. Blend. Keep a little praline.Grind the coffee beans and add the pecan praline.

Coffee - Flavoured Crisp Pecan biscuit : In the bowl of a mixer fitted with a flat beater attachment, cream together the sugars and the ground coffee. Add the starches and ground almonds. Mix until a smooth dough is formed. Sieve. Chill. Spread onto a baking tray lined with a Silpain® mat and bake in a fan-assisted oven at 150°C for 20 minutes.Crisp : Melt the chocolate and add the coffee & pecan praline, feuillantine, pecan nut praline, salt and all of the baked biscuit. Mix together. Weigh out 18 g into circles lined with the biscuit.

Choux Biscuit PastryBring the milk, butter and ground coffee to a boil. Add the flour and mix as you would for a choux pastry, ensuring the mixture does not dry out. Pour into the bowl of a mixer fitted with a flat beater attachment, and gradually incorporate the egg yolks and the eggs. Whisk the egg whites with the honey and caster sugar. Incorporate into the choux pastry. Spread onto a 40 x 60 cm Flexipat® and bake in a fan-assisted oven at 175°C for 14 minutes. Once out of the oven, turn out onto a baking sheet and rest at 4°C for 2 hours before removing from the mould. Cut into 3.5 x 20 cm strips. Line some rings that are 7 cm in diameter and 3.5 cm in height.

Coffee CreamCoffee infusion: Heat the cream to 60°C and infuse the ground coffee. Cover and infuse for 15 minutes. Strain. Coffee cream: Make a custard using the coffee infusion, milk and egg yolks. Strain through a fine sieve. Add the hydrated gelatine. Pour onto the melted milk chocolate and emulsify. Leave to cool to 40°C, add the butter and blend. Pour immediately into a 2.5 cm diameter hemispherical Flexipan® mould. Freeze. Build the hemispheres to make a sphere.

Coffee FillingCoffee infusion : Heat the cream and infuse with the ground coffee for 20 minutes with the lid on. Strain. Coffee filling : Heat the caster sugar, glucose, salt and coffee infusion together with the pre-mixed water and instant coffee to 103°C. Add the cocoa butter. Cool to 40°C, blend with the butter. Pour onto the crisp and freeze.

Banana CompoteBake the whole bananas in their peel in a ventilated oven at 150°C for 20 minutes. Take out the flesh.Blend with the mango and passion fruit purees and the vanilla pod. When cooled, add the dextrose, pectin NH and agar agar mixture. Bring to a boil, stirring continuously. Add the orange juice and blend. Chill to 4°C and fill biscuit-lined round moulds to the brim. Freeze.

Whipped GanacheHeat the cream (1) and infuse with the pre-roasted coffee beans. Strain through a fine sieve, adjust to the correct weight if necessary. Melt the hydrated gelatine in the hot infusion. Pour onto the chocolate and emulsify. Add the cream (2) and blend. Keep refrigerated at 4°C. Make the cream a day ahead.

Couverture For GlazingMelt the milk chocolate, add the hazelnut paste and rapeseed oil if required (depending on the fluidity of the hazelnut paste). Set aside.

Assembly and DecorationLine rings that are 3.5 cm in height and 7 cm in diameter with a strip of the coffee choux pastry biscuit. Press the coffee crisp into the base. Pour over the coffee filling, followed by the banana compote. Freeze. Spray these little cakes with a neutral glaze that has been coloured with coffee extract. Whip the chocolate coffee ganache and use a Saint-Honoré nozzle to pipe a nice rosette. Fully immerse the coffee cream spheres in the glazing couverture and cover with the pecan nut praline. Next, sprinkle over powdered sugar and arrange on top of the little cakes.

CHOUX PASTRY BISCUIT

128 g whole milk90 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat15 g ground coffee 127 g flour 160 g egg yolks90 g eggs 255 g egg whites 40 g honey 66 g caster sugar

COFFEE CREAM

Coffee infusion 128 g Elle & Vire Professionnel®

Excellence Whipping Cream56 g coffee beans 9 g ground coffee

Coffee Cream 96 g coffee infusion 48 g milk 29 g egg yolks 9 g hydrated gelatine38 g milk chocolate 40%23 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat

COFFEE FILLING

Coffee infusion 400 g Elle & Vire Professionnel® Excellence Whipping Cream133 g ground coffee beans

Coffee Filling44 g caster sugar 74 g glucose0.7 g salt267 g coffee infusion 9 g water 5 g instant coffee 7 g cocoa butter 9 g Elle & Vire Professionnel®

Gourmet Butter Unsalted 82% fat

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For the artistic or visual aspect of a cake, we might be inspired by an atmosphere, an emotion, a piece of music, etc. I like to focus on movement. Transcribing the gesture of a pastry chef. In this recipe, I wanted to work on an inspiration from Mexico. I tried to perfectly marry three flavours:

pecan nuts, banana and Mexican Maragogype coffee.Etienne Leroy

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Inspiration can come from just about anywhere: the street, a museum, looking at photos of cabinetry... Above all, I wanted to work on the flavour of the cream with the vanilla and the raisins, but I was also looking for

something very raw for the finishing touches. So, I created an indulgent and smooth recipe: soft vanilla cream sponge, a little mango and passion fruit

marmalade, enhanced with orange. And for the finishing touch: a sarment de Nicolas - in honour of Nicolas Boussin.

Etienne Leroy

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Etienne Leroy


MUSCOVADO CAKE

248 g milk90 g Elle & Vire Professionnel®

Gourmet Butter Unsalted 82% fat10 g vanilla extract102 g egg yolks156 g eggs126 g flour231 g egg whites52 g honey109 g Muscovado sugar

VANILLA & MUSCOVADO FILLING

120 g Muscovado sugar270 g glucose4.5 g salt1,200 g Elle & Vire Professionnel®

Excellence Whipping Cream3 vanilla pods30 g cocoa butter60 g Elle & Vire Professionnel®


SOAKED RAISINS

100 g golden raisins200 g freshly squeezed orange juice50 g dark rum (optional)

SARMENTS DE NICOLAS

35 g water40 g caster sugar½ orange zest100 g flour30 g ground hazelnuts70 g ground almonds1 g cinnamon1 g saltBrown sugar to taste

VIENNESE SHORTBREAD


Gourmet Butter Unsalted 82% fat20 g Muscovado sugar80 g icing sugar2 g salt2 g vanilla powder40 g egg whites300 g flour

ORANGE MARMALADE

54 g orange zest14 g lemon zest150 g orange juice33 g lemon juice100 g caster sugar

TROPICAL FRUIT MARMALADE

70 g mango puree50 g pineapple puree30 g passion fruit puree42 g orange marmalade1 g ground cinnamon8 g dextrose3 g pectin NH10 g lime juice

Muscovado CakeBoil 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.

Vanilla & Muscovado FillingHeat 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).

Crème Diplomate & Condensed Milk with VanillaBring 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.

Oranges MarmeladeZest 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.

Tropical Fruit MarmeladeHeat 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.

Vanilla & Muscovado ChantillyHeat 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.

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

Sarments de NicolasBring the water, caster sugar and zests to a boil. Pour over the ground hazelnuts andalmonds, 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.

Viennese ShortbreadIn a mixer fitted with a flat beater attachment, cream together the butter, Muscovadosugar, 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.

Assembly and DecorationSpread 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.

CREME DIPLOMATE & CONDENSED MILK WITH VANILLA

96 g coconut puree120 g Elle & Vire Professionnel®

Gourmet Butter Unsalted 82% fat24 g 0% fat milk powder14 g vanilla extract1 vanilla pod180 g eggs44 g dark rum (optional)314 g sweetened condensed milk320 g Elle & Vire Professionnel®

Excellence Cream, whipped

VANILLA & MUSCOVADO CHANTILLY


Excellence Whipping Cream (1)30 g Muscovado sugar1 vanilla pod9 g hydrated gelatine200 g Elle & Vire Professionnel®

Excellence Whipping Cream (2)50 g Elle & Vire Professionnel® Mascarpone

Sugar Cane

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Cédric Pernot


Sweet Shortcrust PastryMix 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 cmacross 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.

Cream SpreadHeat the cream to 70°C and emulsify over the Gianduja.

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

Chocolate Disc and Roasted HazelnutsMelt and temper the chocolate, then spread thinly into a rectangular 35 x 50 cm frame sprinkled with chopped roasted hazelnuts. Leave to crystallise, then cut out 7 cm diameter circles.

Brioche CrispsBeat 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.

Chocolate & Hazelnut ChantillyWhip the Sublime cream and combine with the cream spread, then pipe.

AssemblyAdd 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.

SWEET SHORTCRUST PASTRY


Gourmet Butter Unsalted 82% fat200 g caster sugar5 g fine salt120 g eggs500 g strong white flour (T55)

CREAM SPREAD


Excellence Whipping Cream500 g Gianduja hazelnut dark chocolate

CHOCOLAT CAKE


Excellence Whipping Cream72 g chocolate couverture (70% cocoa)300 g sugar155 g strong white flour (T55)52 g ground almonds26 g cocoa powder232 g eggs104 g Elle & Vire Professionnel®


CHOCOLATE DISC ANDROASTED HAZELNUTS

400 g milk chocolatecouverture (40% cocoa)70 g roasted hazelnuts, chopped

BRIOCHE CRISPS

75 g eggs75 g milk38 g sugar5 g salt125 g plain flour (T45)125 g strong whiteflour (T55)8 g yeast100 g butter

CHOCOLATE & HAZELNUTCHANTILLY


Sublime Cream with Mascarpone350 g cream spread, tempered to 28ºC

After School Delight

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When I was a boy, my favourite time of day was teatime when I came home from school. Since my parents were bakers, in our house, the teatime spread was really something! We had brioche, cakes,

little biscuits and almond chocolate bars. That’ ’s what I wanted to convey in my recipe : a teatime centred around a tartlet

Cédric Pernot

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Often, inspiration comes when I have a pen in hand.And just then, I thought of a well-known expression:

“ the cherry on top of the cake”. Since I love puns, I had to reinvent the expression to make a new pastry.

Cédric Pernot

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Cédric Pernot

Recipe for 12 pieces in 5 cm diameter hemisphere moulds

Morello Cherry CompoteMix the sugar and the pectin, then sprinkle over the cherries and the puree. Simmer gently to stew the cherries. Bring to the boil. Pour 12 g ofthe mixture into each 3 cm diameter hemispherical mould and freeze. Refrigerate the remaining compote.

CakeBeat the eggs and sugar, then divide into two halves, mix the first half withthe flour and baking powder, then add the cream. Mix the second half with42°C melted butter. Next, combine the two mixtures. Pour 20 g of cake batter into each 5 cm diameter hemispherical silicone mould.Bake at 160°C for 15 minutes. Once cooled, remove from the mould andscoop out the centre of the cake, then fill in with the remaining Morello cherry compote. Freeze.

Shortbread biscuitSoften the butter, then add the icing sugar, salt, eggs, flour and baking powder. Mix, but do not thicken. Cover with cling film and set aside in the refrigerator. Roll out to a thickness of 3 mm, and then cut out 5 cm diameter fluted edge circles with a centre perforation. Bake on a perforated baking sheet at 165°C for 12 minutes. Store in an airtight container.

Light and Fluffy Vanilla MousseSoak the gelatine in the water. Whip the cream (1). Heat the cream (2) with the vanilla pod and the sugar to 70°C, then add the gelatine. When the temperature is 50°C, combine with the whipped cream. Pipe 8 g of mousse into each 5 cm diameter hemispherical mould. Place a hemisphere of Morello cherry compote and fill to the top with mousse and smooth. Carefully arrange a frozen cake piece on top. Freeze this sphere.

Morello Cherry GlazeMix the sugar and the pectin NH and sprinkle over the Morello cherry pulp.Bring to a boil and simmer for two minutes. Cool to 40°C before glazing. If necessary, add a little water to correct the fluidity.

AssemblyUsing a wooden toothpick, soak the spheres in the Morello cherry glaze (cake at the bottom), then arrange on top of a shortbread round. Decorate with a little chocolate stick.

MORELLO CHERRY COMPOTE

45 g sugar6 g pectin NH150 g cherries, pitted250 g Morello Cherry puree

CAKE

60 g eggs75 g sugar58 g strong white flour (T55)2 g baking powder40 g Elle & Vire Professionnel®

Excellence Whipping Cream25 g Elle & Vire Professionnel®


MORELLO CHERRY GLAZE

400 g Morello Cherry pulp20 g sugar4 g pectin NH

SHORTBREAD BISCUIT

150 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat100 g icing sugar3 g fine salt60 g eggs275 g strong white flour (T55)8 g baking powder

LIGHT AND FLUFFY VANILLA MOUSSE

5 g gelatine powder 200 Bloom25 g water (to hydrate the gelatine)440 g Elle & Vire Professionnel®

Excellence Whipping Cream (1)100 g Elle & Vire Professionnel®

Excellence Whipping Cream (2)60 g sugar1 vanilla pod

The Cherry Under The Cake

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Notes

Cédric Pernot

Pierre Gagnaire

Etienne Leroy

Sébastien Faré Yannick Tranchant

Nicolas Boussin

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