Rocket and Spinach soup Cream cheese Royale Chorizo Oil Serves 4 Ingredients Soup base - 200 g spinach - 250 g rocket - 160 g potatoes - 100 g leek greens - 2 garlic cloves - 30 g butter - 1 L water Cream cheese Royale - 250 g Elle & Vire Original American Cream Cheese - 250 g Elle & Vire Excellence Cooking Cream - 250 g chicken stock - 4 egg whites -Chorizo oil - 50 g hot chorizo - 50 g peppers - 1 dl olive oil Method Soup base - Melt the butter in a pan - Sweat the chopped garlic cloves - Add the chopped leek greens - Sweat - Add water and seasoning - Boil - Add the diced potato - Cook for about 30 minutes - Blend the soup - Blanch the spinach and rocket in salted boiling water for 2 to 3 minutes, then refresh - Strain - Blend to a smooth purée - Add rocket & spinach purée to the soup base at the last minute (just before serving) Cream cheese royale (make the previous day) - Blend the cream cheese with the cream
- Add the cold chicken stock - Add the egg whites - Season - Pour into a flexipan mould, to a depth of 3mm - Cook in a cool oven 120 for 30 minutes - Cool Presentation - Pour the soup into a bowl - Float a slice of royale on top of the soup - Drizzle on some chorizo oil Chorizo oil - Blend the peppers and the chorizo with the olive oil - Bake in a cool oven 100 for one hour - Strain to retrieve the oil
Cream cheese chicken mousse with mushroom cream Serves 2 Ingredients Cream cheese chicken mousse - 250 g Elle & Vire Original American Cream Cheese - 60 g Elle & Vire Excellence Cooking Cream - 60 g concentrated chicken stock - 3 gelatine leaves (7.5 g) - 150 g whipped Elle & Vire Excellence Whipping Cream - Cayenne pepper Mushroom cream - 15 g white roux (8 g butter/ 8 g flour) - 190 g chicken stock - 135 g Elle & Vire Excellence Cooking Cream - 16 g cornflour - 2 gelatine leaves (5 g) - 5 g dried mushroom powder Filling - 240 g cooked chicken breast Hot and cold chicken glaze - 20 g flour - 20 g butter - 25 dl chicken stock - 25 dl Elle & Vire Advantage Cooking Cream - 8 gelatine leaves (20 g) Clear chicken jelly - 2.5 dl clear chicken stock - 4 gelatine leaves (10 g) Presentation - Blanched diced red, green and yellow peppers (100 g) - Poppy seeds - Green salad - 8 circles of puff pastry of 7 cm diameter Method - Blend the cream cheese with the Advantage Cooking Cream - Add the cold chicken stock
- Add the melted gelatine - Fold in the whipped cream - Season Mushroom cream - Make a white roux - Add the chicken stock - Add the cream - Add the cornflour and the powdered mushroom - Boil - Season - Add the gelatine - Pour into small domed 3cm x 2cm flexipans - Freeze Assembly - Half fill a 6 cm diameter dome Flexipan with chicken cream cheese mousse - Cover with a thin slice of chicken breast - Add the mushroom cream - Finish with a layer of chicken cream cheese - Freeze Hot and cold chicken glaze - Make a white roux with the butter and flour - Add the white stock - Bring to the boil - Cook 4 to 5 minutes - Add the Advantage cream - Bring back to the boil - Add the gelatine - Season - Strain through a fine strainer - Chill until a skin forms - Glaze the chicken domes Chicken jelly - Place the gelatine leaf into seasoned clear chicken stock - Mix to an oily consistency - Add the diced peppers - Coat the frozen turned-out mousses - Place on rolled out puff pastry
Pizza with grilled Mediterranean vegetables and cream cheese mousse Serves 4 Ingredients Pizza dough - 1 kg flour - 500 g water - 18 g salt - 10 g baker s yeast - 100 g olive oil Topping: - 250 g courgettes - 250 g aubergines - 200 g peppers - 200 g tomatoes - 200 g onions - olive oil - grated parmesan Cream cheese mousse - 200 g Elle & Vire Original American Cream Cheese - 100 g Elle & Vire Advantage Cooking Cream - 60 g pesto or - 10 g chopped garlic - 20 g chopped parsley - 20 g chopped shallot -Tabasco Method Pizza dough - Place the yeast in a bowl with a little water (5 cl) to dissolve - Add the flour - Mix the remaining water with the salt and olive oil - Pour over the flour and mix - When thoroughly combined, knead the dough for 10 minutes on low speed - Divide the dough into balls of 300 g - Cover the balls with film and chill for 24 hours Topping - Slice the vegetables lengthwise - Grill both sides with a little olive oil - Set aside
Cream cheese mousse - Beat the cream cheese to obtain a creamy consistency - Add the Advantage cooking cream - Add the finely chopped garlic, the finely chopped shallot and the chopped parsley - Season with salt, pepper and Tabasco -Assembly and cooking - Roll out the 300 g dough balls to a thickness of about 2 mm - Spread a thin layer of the cream cheese mousse over each base - Top with the grilled vegetables - Sprinkle with Parmesan - Cook on the floor of a very hot oven (300 C) for 3 to 4 minutes
Pizza with marinated Cream Cheese and confit tomatoes Serves 4 Ingredients Pizza dough - 1 kg flour - 500 g water - 18 g salt - 10 g baker s yeast - 100 g olive oil Topping a/ 300 g cooked tomato sauce b/ confit tomatoes - 6 very ripe tomatoes - caster sugar, pepper - thyme, laurel, basil, shallots, whole garlic - 1 dl olive oil c/ marinated Cream cheese - 24 round slices of Elle & Vire Original American Cream Cheese, 5 cm in diameter Marinade - 2 finely chopped garlic cloves - 1 dl olive oil - chopped basil - 24 g finely chopped shallots d/ 60 g prosciutto Method Pizza dough - Same method as for previous pizza Confit tomatoes - Quarter the tomatoes - Remove the pips and stalks - Season the tomato pieces with salt, pepper and sugar - Strain the thyme, laurel, basil, crushed garlic and chopped shallots - Mix well - Add olive oil - Place the tomatoes side by side on a pastry sheet - Cover with the herb mixture - Cook in oven at 100-110 C for about an hour
Marinated Cream Cheese - Slice the cream cheese into 1 cm thick slices - Finely chop the garlic, shallots and basil - Mix in the olive oil - Place on the cream cheese slices Assembling the pizza - Roll out the dough thinly - Spread the sauce right up to the edges - Arrange the marinated cream cheese slices - Arrange the confit tomatoes - Cook in a hot oven for 3 to 4 minutes -Top with the prosciutto and serve
Marinated salmon steak cream cheese and black fish eggs Serves 4 Ingredients - 400 g fresh thick salmon steak - 160 g Elle & Vire Original American Cream Cheese - 1 finely chopped shallot - 2 tsp chopped coriander - 30 g olive oil - Tabasco - 8 g black fish eggs Marinade - 100 g coarse sea salt - 100 g sugar - 10 g crushed black peppercorns - fresh coriander Presentation - 80 g mixed green salad Method Marinated salmon - Keep the salmon in one piece - Sprinkle both sides with the roughly chopped coriander then with the mixture of sugar, salt and crushed black pepper - Marinate for 6 hours - After 6 hours, remove from the salt and sugar - Wash well and wipe dry Cream cheese mix - Season the cream cheese with salt and pepper - Add the chopped coriander and shallot - Form cylinders 3 cm thick - Freeze until hard Make incisions in the marinated salmon - Using a thinly bladed knife, make an incision down the centre of the salmon - Insert the cream cheese roll into the incision - Spread a thin layer of fish eggs on one side of the salmon - Wrap in film - Chill for several hours Presentation - Cut the marinated salmon into three thin slices on a plate - Arrange the green salad - Drizzle some hazelnut oil around the salmon
Pumpkin tart with orange zest -grilled hazelnuts, courgette and vintage gouda Serves 6 Ingredients - 1.2 kg pumpkin (Red kuri squash) - 100 g Elle & Vire Gourmet Butter Pumpkin flan - 250 g roasted pumpkin flesh - 125 g Elle & Vire Advantage Cooking Cream - 125 g chicken stock - 4 eggs - grated zest of 1 orange Filling - 120 g cooked diced carrots - 200 g blanched finely sliced courgettes Presentation - 60 g grilled hazelnuts - 90 g vintage gouda shavings - pumpkin seed oil - green salad Method Pumpkin flan - Chop the pumpkin into equally sized pieces - Season - Oven roast at 180 C for 45 to 50 minutes - Cool and remove the flesh from the skin - Purée the pumpkin flesh in a blender - Add the chicken stock - Add the eggs - Add the grated orange zest - Season - Mould in ramekins - Cook in a bain marie at 130 C for about 40 minutes - Cool Filling a/ Carrots
- Dice the carrots finely - Blanch - Season with a little pumpkin oil b/ Courgettes - Score then slice thinly - Blanch in boiling water - Rinse in cold water - Strain well - Season with olive oil Assembly - Turn out into the centre of the plate - Arrange the slices of courgette around the flan - Arrange the salad - Sprinkle with crushed grilled hazelnuts
Salmon and Prawn 'Religieuse' Serves 8 Ingredients Choux pastry - 25 dl water (250 ml or g) - 25 dl milk (250 ml or g) - 450 g Elle & Vire Gourmet Butter - 550 g flour - Cayenne pepper Shortcrust pastry with Parmesan - 200 g Elle & Extra Dry Butter - 200 g flour - 150 g finely grated Parmesan - 2 egg yolks - 5 g salt - 10 g water Filling - 32 prawns, cooked in their shells - 240 g smoked salmon Sauce -120 g mayonnaise -50 g prawn butter -1 tsp mustard -2 tsp chopped chives - Cayenne pepper Presentation - Mixed green salad Method Choux pastry Traditional Method - With the pastry, make 8 choux of about 6cm and 8 choux of 3cm - Brown and cook in the traditional way Shortcrust pastry with Parmesan - Rub the butter into the flour and the finely grated parmesan to obtain a breadcrumb consistency - Add egg yolks, water and salt, and mix together - Mix until smooth - Roll out thinly between 2 sheets of paper
- Leave to rest in the fridge - Cut out 8 circles of 6cm and 8 of 3cm - Cook in a low oven at 160 C for 15 to 20 minutes - Cool Prawn butter - Mix the prawn shells with the butter and cook in the oven at 50 C for about 40 minutes - Press through a fine strainer - Cool Sauce - Mix the mayonnaise with the mustard - Add the prawn butter - Add the chopped chives - Mix in 8 finely chopped prawns Assembly - Cut the top quarter off each choux to make a lid - Place a spoonful of shredded salad in each choux - Garnish with the prawn mayonnaise - Finish with a little smoked salmon and the remaining prawns (three per choux) - Replace the lid on each choux - Using a little beaten butter, fix the shortcrust parmesan pastry to the top of the choux - Place the second choux on top of the first and close with the top - Attach the small circle of shortcrust parmesan pastry to the on top of the small choux Presentation - Decorate with green salad leaves and fresh herbs.
Soufflé tart with cream cheese - Smoked salmon and leeks Serves 6 Ingredients Shortcrust pastry (450 g pastry) - 250 g flour - 125 g butter - 1 egg yolk - 50 ml water - 5 g salt Cream cheese mixture for quiche - 125 g Elle & Vire Original American Cream Cheese - 125 g Elle & Vire Advantage Cooking Cream - 3 eggs - 1 tbsp chopped chives - nutmeg Quiche filling - 100 g smoked salmon - 100 g chopped leeks - 60 g chopped shallots Mix for cream cheese soufflé - 15 g Elle & Vire Gourmet Butter - 15 g flour - 100ml milk - 125 g Elle & Vire Original American Cream Cheese - 25 g dried shrimp powder - 1 egg (50 g) - 2 egg yolks (40 g) - 3 egg whites (90 g), whisked until firm - nutmeg Serving suggestion - 30 g grated parmesan with paprika Method Shortcrust pastry - Mix the flour with the butter to obtain a breadcrumb consistency - Add the egg yolk, mix in the water and salt - Leave to rest in the fridge - Roll out the pastry to 2 mm thickness
- Line the circle or the mould and bake blind Cream cheese mixture for quiche - Blend the cream cheese with the advantage cream - Add the eggs - Season - Add the chopped chives - Fill the quiche with the leeks and shallots previously cooked in butter - Add the thin slices of salmon - Pour the mixture into the pre-cooked case - Bake in the oven at 160 C for about 20 minutes Mixture for cream cheese soufflé - Make a white roux with the butter and flour - Add the cold milk - Cook for 4 to 5 minutes - Add the cream cheese and the dried shrimp powder - Melt to obtain a smooth mixture - Add the egg and the egg yolks to the warm mixture - Whisk the egg whites until firm and fold carefully into the mixture - Top the quiches with the soufflé mix - Sprinkle with the parmesan and paprika - Cook in a low oven at 150 C for about 20 minutes
Éclair with chicken and mushroom velouté Serves 8 Ingredients Choux pastry - 2.5dl water (250ml or g) - 2.5 dl milk (250 ml or g) - 450 g butter - 550 g flour - 8/10 eggs - Cayenne pepper Shortcrust pastry with parmesan and fresh herbs - 200 g Elle & Extra Dry Butter - 200 g flour - 150 g finely grated parmesan - 2 egg yolks - 5 g salt - 10 g water Fresh breadcrumbs with herbs - 50 g dried breadcrumbs - 5 tbsp fresh herbs (parsley-chervil) Coating - 250 g mushrooms cooked in duxelles (2 chopped shallots, 30 g Elle & Vire Gourmet Butter, 30 g Elle & Vire Excellence Cooking Cream) - 400 g poached chicken breast Sauce - 1dl white chicken stock - 120 g mayonnaise - 1 tbsp mustard - Curry powder to taste - 2 tsp chopped parsley Presentation - Mixed greed salad - Herbs (parsley, chervil, chives) Method Choux pastry Traditional Method Using the choux pastry, make 8 éclairs 14cm long
Shortcrust pastry with parmesan and fresh herbs - Rub the butter into the flour and finely grated parmesan to obtain a breadcrumb consistency - Add the egg yolks, water and salt, mix - Mix until smooth - Roll out thinly between 2 sheets of paper - Leave to harden in the fridge - Cut 8 fingers of 2 x 13cm - Cook in a low oven at 160 C for 15 to 20 minutes - Brown at the end of the cooking period - Dust with a fine layer of dried breadcrumbs and fresh herbs - Return to low oven for 3 to 4 minutes Filling Mushroom duxelles - Sweat the shallots in butter - Add the chopped mushrooms - Cook over a high heat until the water has evaporated - Add the cream - Season Chicken breast - Poach the chicken breast in stock for 10 minutes - Leave to cool - Slice thinly Method Sauce - Reduce the chicken stock by ¾ - Add the mustard, curry powder and chopped parsley to the mayonnaise - Season Assembly - Cut a lid off the top of each éclair - Add the mixed salad - Mix a little sauce into the mushroom duxelles - Spread a thin layer of the mushroom mix - Place the sliced chicken over the top - Replace the lid - Drizzle some seasoned butter over the top - Add the parmesan & herb shortcrust pastry finger
Chorizo puff (24 individual items) - 500 g puff pastry - 165 g chorizo stuffing Chorizo stuffing - 120 g chorizo - 50 g cooked red peppers - 30 g breadcrumbs - 15 g milk Gougères with emmental and cream cheese (24 individual items) - 100 g puff pastry - 250 g choux pastry - 150 g diced emmental - 100 g shortcrust pastry - Poppy seeds - 40 g parmesan - Paprika Choux pastry - 125 g milk - 125 g water - 115 g Elle & Vire Gourmet Butter - 140 g flour - 4 eggs - nutmeg Cream cheese cream - 25 g butter - 25 g flour - 100 g milk - 200 g Elle & Vire Original American Cream Cheese - 100 g grated emmental and pepper Smoked fish 'Jalousie' (24 individual items) or (2 strips of 12 items) - 300 g puff pastry - 150 g smoked salmon and smoked marlin - 100 g Elle & Vire Advantage Cooking Cream - 50 g Elle & Vire Original American Cream Cheese - Chopped chives - 50 g smoked salmon
Puff pastry pissaladière with olives and anchovies (24 individual servings) or (2 strips of 12 pieces) - 300 g puff pastry - 10 g cooked chopped tomatoes or tomato basil sauce - 24 stoned black olives - 12 anchovies - 50 g capers - basil leaf 400 g puff pastry Sweet and sour duck pie (24 individual items) Chicken stuffing 150 g chicken meat 120 g Elle & Vire Excellence Cooking Cream salt and pepper Duck fillet marinated in soy sauce 150 g duck fillet or magret 30 g sugar 50 g red wine vinegar 50 g soy sauce 3 minced garlic cloves Filling 120 g fresh foie gras Puff pastry squares with parmesan, paprika and poppy seeds 400 g puff pastry 120 g very dry parmesan 1 tsp paprika 60 g poppy seeds
Apple Crumble, Tahiti Vanilla Serves 8-10 Preparation time: 30 minutes Apple crumble, Tahiti vanilla Ingredients: 1 litre Vanilla Crème Brûlée 4 Canada apples 50 g butter 100 g sugar 1 vanilla pod Crumble: 150 g butter 150 g soft brown sugar 150 g flour 150 g ground almonds Vanilla extract Method: Peel and chop the apples. Make a sugar-butter caramel, then deglaze with 20 g water and add the apples. Add the split vanilla pod and cook to a compote. Cool, pour into verrines and freeze. Cube the butter, add the sugar, flour and ground almonds and combine to obtain a homogenous mixture. Chill, then sieve the mixture and cook at 160 C. Boil the Vanilla Crème Brûlée and pour carefully onto the frozen compote. Leave to cool for 30 minutes at room temperature. Chill for 2 hours. Presentation: Before serving, top with crumble and decorate with a piece of vanilla pod. ( Chef s tip ) Create layers by freezing the products.
Catalan cream, Cinnamon and lemon zest Serves 8-10 Preparation time: 10 minutes Catalan cream Ingredients: 1 litre Vanilla Crème Brûlée 5 g powdered cinnamon 1 lemon Crystallized lemon zests Soft brown sugar Method: Boil the Crème Brûlée then mix in the cinnamon. Add the grated lemon zest and juice. Pour into verrines and leave to cool for 30 minutes at room temperature. Chill for 2 hours. Presentation: Before serving, sprinkle with soft brown sugar and caramelize. Decorate with crystallized lemon zests. ( Chef s tip ) You can substitute the cinnamon and lemon with star anise and orange.
PANNA COTTA, TIRAMISU STYLE Makes: 20/25 Preparation time: 30 min. INGREDIENTS - 1 L Panna Cotta - 50 g milk - 50 g Mascarpone - sponge fingers - coffee syrup - 30 g Marsala - 100 g cocoa powder METHOD Whisk the Panna Cotta with the milk for 3 mins. Carefully mix in the Mascarpone and the Marsala. Soak the sponge fingers in the coffee syrup. Assemble the verrines
Panna Cotta with Bourbon Vanilla, Mango, Ginger Serves 8-10 Preparation time: 20 to 30 minutes Panna Cotta, Mango, Ginger Ingredients: 1 litre Panna Cotta 2 mangoes 300 g mango purée 300 g exotic fruit coulis 10 g fresh ginger 2 g powdered ginger Mint leaves Method: Dice the fruit. Combine the mango purée, the exotic fruit coulis, the powdered ginger and the grated fresh ginger. Place the diced mango into verrines then cover with the coulis. Freeze. Melt the Panna Cotta and pour carefully onto the frozen verrines. Leave to cool for 30 minutes at room temperature. Chill for 2 hours. Presentation: Before serving, decorate with the remaining diced mango. ( Chef s tip ) Create layers by freezing the products.
PANNA COTTA, FROTHY CREAM WITH AMARENA Makes: 10 Preparation time: 10 min. INGREDIENTS - 1 L Panna Cotta - 1 tin Amarena cherries (4/4) - 200 g whipped Excellence Cream - a few Purslane leaves METHOD Melt the Panna Cotta, add the cherries Put in a mould and refrigerate for 3 hours. Mix the whipped Excellence Cream with the Amarena syrup Decorate on plates
QUICK VANILLA MILLEFEUILLE WITH RASPBERRIES Makes: 12-15 Preparation time: 20 min. INGREDIENTS - 1 L Crème Brulée - 50 g Excellence Cream - 4 sheets of gelatin - 1 sheet of puff pastry - 3 punnets of raspberries - A few lemon thyme leaves METHOD Cook the puff pastry between two baking sheets at 180 C for about 15 minutes. Roll out once cooked. Soak the gelatine leaves in cold water. Bring the Crème Brulée mixed with the Excellence Cream to the boil. Add the gelatin and the raspberries. Keep chilled for 3 hrs. Put in a syphon using 3 refill cartridges. Assemble the millefeuilles, sprinkling each layer with lemon thyme.
RED FRUIT TIRAMISU Makes: 20/25 Preparation time: 20 min. INGREDIENTS - 1 L Panna Cotta - 60 g milk - 500 g cooked red fruit - sponge fingers - 100 g syrup - 1 punnet fresh raspberries METHOD Pour the cooked red fruit into the verrines. Dip pieces of sponge fingers in the syrup and add to the fruit. Whip the Panna Cotta with the milk for about 2 minutes Top the verrines with the whipped mixture. Refrigerate for 30 mins. Decorate
Strawberry Tiramisù, Vanilla olive oil Serves 8-10 Preparation time: 20 to 30 minutes Strawberry Tiramisù Ingredients: 1 litre Tiramisù 3 punnets of Mara des Bois strawberries 8 sponge finger biscuits 100 g crushed Belgian Speculoos biscuits 100 g syrup at 30 25g vanilla extract 100 g olive oil 1 vanilla pod Balsamic vinegar spray Method: Beat the Tiramisù for 5 minutes at maximum speed. Pour into verrines and chill for 1 hour. Combine the syrup and vanilla extract. Cube the strawberries. Split the vanilla pod, place in the olive oil and and allow to infuse Soak the biscuits in the vanilla syrup and place in the verrines. Presentation: Before serving, top with the strawberries, the crushed Speculoos, a drizzle of olive oil and the balsamic vinegar. ( Chef s tip ) Use different fruit to suit the season: peach, pineapple, mango, crystallized apple, orange...