Sublime Cream with Mascarpone. Recipes Booklet

Sublime Cream with Mascarpone Recipes Booklet

FROM THE BEST DAIRYMAN S EXPERTISE COMES THE MOST DELICIOUS OF INNOVATIONS.

Imagine a gourmet cream to rival mascarpone. From the patisserie of times past, to tomorrow s sweet creations, it s always been about fashion and audacity. This is why Elle & Vire Professionnel has created Sublime, Cream with Mascarpone: two key ingredients united by the best of the dairyman s expertise. An innovative blend that captures the spirit of the times, it will inspire the creativity in all pastry chefs.

OUR DAIRYMAN S EXPERTISE AS INTERPRETED BY THE BEST PÂTISSIERS A cream with exceptional hold that makes every recipe a success. OUR HERITAGE Elle & Vire Professionnel s exceptional Normandy location and dairy prowess has ensured that it has continued to supply chefs with a range of specialist creams with specifi c performance-related uses since 1947. Today, the company has broken new ground by combining the consistency of Excellence Cream with mascarpone, the gourmet s choice. OUR CHEFS Six chefs, all members of Relais Desserts, have shared their Elle & Vire Professionnel Sublime, Cream with Mascarpone recipes with you. Rum Baba, Saint Honoré and other desserts showcase the creativity of top pastry chefs. While the specialist nature of this rich and creamy product gives rise to some captivating examples of pure sweet indulgence THE RELAIS DESSERTS ASSOCIATION For the last thirty years, Relais Desserts has brought together the international elite of fine French patisserie, ensuring its influence reaches the four corners of the globe. Through the talent and high standards of its members, all driven by the quest for excellence, the association was born of a desire for exchange and has become a quality label that sets the example in the world of patisserie.

Puff pastry, 22 cm diameter: 250 g puff pastry Choux pastry: 250 g choux pastry, 20 small choux buns (3 per person) Saint Honoré cream with Tahitian vanilla: 500 g crème pâtissière (pastry cream) with Tahitian vanilla, 250 g Elle & Vire Excellence Whipping Cream Other ingredients: 250 g caramel & 500 g Elle & Vire Sublime Cream with Mascarpone SAINT-HONORÉ Serves 6-7 FRÉDÉRIC CASSEL FONTAINEBLEAU 1 2 For the pastry base Using a pastry rolling machine, roll out the puff pastry to a thickness of 2 mm. Leave it to rest for 6 hours, then pipe on a choux pastry circle, the same size as the puff pastry base. Create about twenty little choux buns on a baking tray and cook the base and the buns together at 200 C (392 F) for approximately 40 minutes. For the Saint Honoré cream with Tahitian vanilla Mix the vanilla crème pâtissière gently with the pre-whipped Elle & Vire Excellence Whipping Cream. Fill the choux buns with the mixture before dipping them in the caramel. The caramel can be fl avoured and coloured as desired. Once the little choux buns have cooled down, stick them round 3 the rim of the choux pastry base. Fill the middle of the pastry base with the rest of the vanilla Saint-Honoré cream. Finishing touches Whip the Elle & Vire Sublime, Cream with Mascarpone and apply it in curling ripples using a Saint-Honoré piping nozzle. You can also fl avour the cream with pistachio, caramel, etc. In his imperial home town, Frédéric upholds the traditions of fine patisserie, but naturally brings his own original twist to them. Its perfect overrun gives it exceptional hold.

Baba dough: 1.2 kg baba dough Chantilly passion (20 portions): 1 kg passion fruit pulp, 3 kg mangos, 20 g extra virgin olive oil, 200 g lemon juice, 1 kg Elle & Vire Sublime Cream with Mascarpone, 80 g sucre cristal (a type of French sugar with slightly larger grains than granulated sugar), zest of one lime Baba syrup: 750 g water, 550 g sucre cristal, 350 g passion fruit pulp Soaking the babas: 20 babas, 1.5 kg baba syrup, 250 g rum, 200 g neutral glaze EXOTIC BABA SAVARIN Serves 20 RICHARD SÈVE LYON Richard is a master of fl avour and innovative textures, while his wife, Gaëlle, supervises the presentation of his creations. 1 3 2 For the savarin Butter the savarin moulds. Shape the baba dough into 25 g balls, then spread them in the savarin moulds using your hands. Let them rise in the proofer at 30 C (86 F) for 20 minutes, until the dough has slightly less than doubled in volume. Pre-heat the oven to 200 C (392 F), no steam. Put the babas in the oven at 180 C (356 F) and leave them to cook for 8 minutes (turn the trays halfway through cooking). Take them out of the oven, remove them from the moulds and put them back in the oven on a baking tray for 3 minutes at 180 C (356 F) to brown them. Take the out and leave them to cool. For the syrup and soaking the babas Put the babas to soak in the syrup for 20 minutes, then strain for 20 minutes, before resoaking them in the syrup, this time with the rum added in advance. Put them in the chiller for 10 minutes, then apply the neutral glaze to the babas with a brush and put them to one side on a rack. It s a lovely, tangy marriage with passion fruit juice. For the chantilly passion Brunoise (finely dice) the mangos. Caramelise half of the diced mangoes in the olive oil and lemon juice. Deglaze with the passion fruit pulp. Leave to cool. Fill the centre of each baba with the mixture. Make the chantilly with Elle & Vire Sublime, Cream with Mascarpone and sugar. Using a bag fitted with a star piping nozzle, create a rose shape to cover the centre of the baba. Sprinkle with the remaining diced mangos and add a light sprinkling of lime zest to decorate. Serve at room temperature.

Sablé breton (Breton biscuit): 1.5 kg Panna cotta mousse: 600 g Elle & Vire Sublime Cream with Mascarpone, 145 g icing sugar, 44 g Elle & Vire Gourmet Butter, 2 vanilla pods, 20 g powdered gelatine (200 bloom), 120 g cold water, a few drops of bitter almond, 600 g crème fleurette (whipping cream) 35% fat Raspberry gelée with balsamic vinegar: 900 g raspberry purée, 200 g raspberries crushed with a fork, 60 g trimoline, 20 g pectin NH, 30 g of caster sugar, 6 g balsamic vinegar of Modena Finishing touches: 600 g white chocolate, 260 g cocoa butter FLEUR DU PARADIS For 2 desserts to serve 8 ARNAUD LARHER PARIS The holder of the Meilleur Ouvrier de France award (Best Craftsman in France) combines a contemporary look with pure indulgence. 1 4 2 3 For the sablé breton Roll out the pastry to a thickness of 4 mm, cut it to shape and cook it at 160 C (320 F) for approximately 16 minutes. For the panna cotta mousse Heat the Elle & Vire Sublime, Cream with Mascarpone, the sugar, the butter and the vanilla at 50 C (122 F). Mix the gelatine with the water, leave it to rest for 10 minutes then pour it into the warm cream. Let the mix cool to 26 C (78.8 F) and add the bitter almond and crème fl eurette, lightly whipped. Pour the mixture into the mould straightaway. For the Raspberry gelée with balsamic vinegar of Modena Mix the sugar and the pectin together into the cold raspberry purée, with the trimoline, and bring to the boil. Add the crushed raspberries. Pour into a new bowl and add the cold vinegar, then pour into half round moulds and freeze. Assembly Pour the panna cotta mousse into the mould, then place the frozen fruit filling into each of its petals. Freeze and remove from the mould. Next mix the white chocolate with the cocoa butter at 40-42 C (104-107.6 F). Finally, apply the chocolate mixture to the frozen dessert with a spray gun. To complete, place the frozen panna cotta mousse on the sablé breton, place the raspberry gélée in the centre and decorate with fresh fruit. Serve cold with rosé champagne.

Polenta: 200 g Elle & Vire Sublime Cream with Mascarpone, 25 g Valrhona cocoa powder, 25 g fine semolina, 10 g Elle & Vire Salted Gourmet Butter, 100 g whole eggs, 40 g sugar Exel Mans cream: 400 g chocolate mix (including for the salambos), 500 g vanilla crème pâtissière (pastry cream) Chocolate mix: 1.2 kg Elle & Vire Sublime Cream with Mascarpone, 50 g Elle & Vire Gourmet Butter, 130 g sugar, 230 g Valrhona chocolate (Extra 53%), 400 g Valrhona Caraque couverture Vanilla crème pâtissière: 1 l full-fat milk, 150 g crème fleurette (whipping cream), 1 Bourbon vanilla pod (infused), 180 g sugar, 200 g egg yolk, 20 g poudre à crème (crème pâtissière powder) Chocolate buttercream: 150 g EXEL MANS DESSERT Serves 8 ANDRÉ CORDEL BAR-LE-DUC Formidable technical mastery combined with an eccentric style that refl ects a love of fine food. 1 2 Preparation For the polenta, boil 200 g of Elle & Vire Sublime, Cream with Mascarpone. Add 25 g of cocoa powder with 25 g of fine semolina. Allow it to swell as you stir, and when the polenta has dried out a bit, add 10 g of Elle & Vire Salted Gourmet Butter. At the same time, use an electric whisk to beat 100 g of whole eggs with 40 g of sugar, as if you were making a sponge cake. Mix with the polenta which should be nice and smooth, then spread it in a 1.5 cm deep frame on a silicone tray and cook in a low oven at 165 C (329 F) for between 38 and 40 minutes. For the Exel Mans cream, use the fl at paddle attachment to combine 300 g of the chocolate mix with 375 g of the vanilla crème pâtissière. Assemble in an oval cake ring Coat the ring with the chocolate buttercream. Place a polenta biscuit base inside. Pour 8/10ths of the Exel Mans cream over the 3 biscuit and cover with another polenta biscuit. Smooth over with chocolate buttercream (about 100 g). Leave to cool in the chiller and finish with a chocolate mirror glaze. Decoration Fill the 16 salambos with Exel Mans cream, and then top with the remainder of the chocolate mirror glaze (about 120 g). Place these round the edge of the dessert. Finally, make a light ganache (about 100 g) and add use a star piping nozzle to place stars between the salambos (such as you might see on a vacherin). To finish, add a light ganache twist on top, on half of the dessert, and add a few touches of gold leaf. Partially flavouring when it s warm and then emulsifying is a must.

Sweet shortcrust pastry (makes 2 tarts): 250 g fl our, 150 g Elle & Vire Gourmet Butter, 30 g almond powder, 90 g icing sugar, 3 g salt, 50 g eggs Almond cream: 90 g Elle & Vire Gourmet Butter, 90 g caster sugar, 90 g white ground almonds, 55 g eggs, 10 g cornfl our Lime and basil mascarpone cream: 300 g Elle & Vire Sublime Cream with Mascarpone, 35 g caster sugar, 6 g fresh basil leaves, 2 g lime zest, 25 g lime juice Other ingredients: 350 g sweet shortcrust pastry, 300 g raspberries, 100 g raspberry pulp Decoration: fresh lime zest, confit lime in julienne slices TARTE ISABELLA Serves 6 THIERRY MULHAUPT STRASBOURG An elegant, neo-classical style arrests the taste-buds with fruits and tangy flavours. 1 2 3 4 For the sweet shortcrust pastry Rub the butter into the fl our; add the ground almonds and the icing sugar, followed by the egg and the salt. Mix until you have a consistent pastry without overworking it. Leave it to rest in the fridge for 12 hours. For the almond cream Beat the softened butter into the sugar and ground almonds. Mix in the eggs and cornflour without creating a mousse. For the lime and basil mascarpone cream Blend the sugar and the basil to create a very smooth mix. Whip the Elle & Vire Sublime, Cream with Mascarpone into the sugar-basil mix, with the lime juice and zest until you have quite a stiff cream. Preparation Using a rolling pin, roll out the sweet shortcrust pastry to a thickness of approximately 2 to 3 mm. Line a 22 cm diameter, 2 cm high fl an ring. Criss-cross the pastry 5 6 with a small knife so that the bottom of the tart doesn t rise up during cooking. Precooking and cooking Preheat the oven to 170 C (338 F) and precook for 10 minutes. Fill the bottom of the tart with the almond cream and place 200 g of raspberries on top. Cook for 35 minutes. The pastry should be well-cooked and the almond cream should stay soft and moist. Leave the tart to cool on a rack. To finish Soak the almond cream with the raspberry pulp and let it sink in. Using a piping bag and a Saint Honoré piping nozzle, fill the tart with the lime and basil mascarpone cream. Finally, sprinkle with the lime zest, arrange the rest of the raspberries on top and decorate with the julienne slices of confit lime. Serve at a temperature of approximately 12 C (53.6 F) with a rosé champagne. It s perfect for creating beautiful finishes with a piping bag and nozzle.

BELLANGER PÈRE & FILS LE MANS 1 2 3 Macaroon shell: 2 x 15 cm disks for the «lids», one with a 8 cm hole in the centre Sablé breton (Breton biscuit): 500 g Vanilla syrup: 15 cl Emulsified white chocolate ganache with vanilla: 400 g Elle & Vire Sublime Cream with Mascarpone, 135 g Valrhona Opalys white chocolate, ½ Madagascan vanilla pod Vanilla mascarpone filling: 250 g Elle & Vire Sublime Cream with Mascarpone, 2 Madagascan vanilla pods, 25 g egg yolk, 22.5 g sugar, 2 g powdered gelatine Assembly: 2 x 16 dark chocolate disks, 15 mm diameter. Chocolate pieces to decorate MACARON VANILLE For 2 desserts to serve 6 For the macaroon shell Make two 15 cm disks for the «lids» with an 8 cm hole in the centre. For the sablé breton Roll out to a thickness of 10 mm. Cook in a 16 cm diameter cake ring at 160 C (320 F) until golden brown, oven door open. For the emulsified white chocolate ganache with vanilla Bring the Elle & Vire Sublime, Cream with Mascarpone to the boil with the half vanilla pod. Make a ganache with the white chocolate. 4 5 Vanilla mascarpone filling Infuse the vanilla pods, split and scraped, in the Elle & Vire Sublime, Cream with Mascarpone. Strain and bring to the boil. Pour in the sugar and egg yolks. Cook at 85 C (185 F). Remove from the heat, add the gelatine, pre-swollen in water, and blend. Leave to rest in the fridge for 12 hours at 4 C (39.2 F). Beat everything together using the whisk attachment and shape into 12 cm diameter 1.5 cm high disks. Assembly Soak the underneath of the macaroon shells (the «lids») with the vanilla syrup. Using a 14 mm piping nozzle pipe balls of emulsified white chocolate ganache around the edge of each sablé breton. Pipe on a light layer of vanilla mousse to secure the mascarpone cream filling, and pipe on more vanilla mousse. Place the lid on top. Put a little disk of chocolate between each ball. Pipe the mousse decoration into the centre of the macaroon shell. Jacques, holder of the Meilleur Ouvrier de France title, together with his son Vianney are a chocolate-making, pastry-cheffing duo. The cream is the perfect vehicle to bring out the flavours of the Madagascan vanilla.

Vanilla cream with mascarpone: 200 g Elle & Vire Sublime Cream with Mascarpone, 20 g icing sugar, 1 Bourbon vanilla pod Apple and yuzu coulis: 140 g apples, 50 g yuzu purée, 2 g pectin NH, 20 g sucre cristal (a type of French sugar with slightly larger grains than granulated sugar) Crème pâtissière (pastry cream): 320 g Light cream: 100 g crème pâtissière, 100 g Elle & Vire Sublime Cream with Mascarpone Puff pastry: 250 g French Type 55 white fl our, 6 g salt, 37.5 g melted Elle & Vire Gourmet Butter, 100 g cold water, 6.25 g vinegar, 200 g Elle & Vire Extra Dry Butter MILLEFEUILLE Serves 6 SÉBASTIEN BOUILLET LYON A globetrotter of fl avours, Sébastien practises the craft of patisserie with passion and a particular sensitivity when it comes to creating new desserts. 1 2 3 For the vanilla cream with mascarpone Scrape the vanilla pod and add the seeds to the Elle & Vire Sublime, Cream with Mascarpone together with the icing sugar. Whip. For the apple and yuzu coulis Peel the apple and brunoise (finely dice). Mix the sugar with the pectin NH. Heat the yuzu purée and the apple at 50 C (122 F). Add the sugar mix. Bring to the boil. Pour the coulis into an 18 cm x 24 cm frame. Leave to cool in the fridge. Once the coulis has set, cut into 12 x 3 cm rectangles. Keep in the fridge until you are ready to assemble the millefeuille. For the light cream Smooth the cooled crème pâtissière, whip the Elle & Vire Sublime, Cream with Mascarpone, then mix the two together. 4 5 For the puff pastry Knead the fl our, salt, melted butter, cold water and vinegar together. Form a ball, and leave to rest in the fridge. Shape the pastry into a square. Between two layers of greaseproof paper, make another square of an identical size with the Elle & Vire Extra Dry Butter. Fold and repeat 5 times. Roll out the puff pastry to 2 mm and cut to the desired shape. Cook at 165 C (329 F) for about 15 minutes. When cooked, caramelise the puff pastry in the oven at 250 C (482 F). Keep a close eye on it. To finish, cut into 12 x 3 rectangles. Assembly Put a rectangle of puff pastry on each side of an apple-yuzu rectangle. Pipe the light cream onto the upper layer of puff pastry and cover with a final layer of puff pastry. Lay the millefeuille on its edge, and decorate it with the vanilla cream with mascarpone using a piping bag fitted with a V-shaped Saint Honoré nozzle. Just a hint of icing sugar and vanilla is enough.

DISCOVER AN ORIGINAL, READY-TO-WHIP BLEND: 70% EXCELLENCE CREAM 30% MASCARPONE RICH AND CREAMY FOR ULTIMATELY INDULGENT CHANTILLY CREAMS CREATION OF PRECISE DECORATION EXCEPTIONAL HOLD FOR 48H AT 4 C (39.2 F) FREEZES AND DEEP FREEZES EXTREMELY WELL

An innovative ingredient that inspires patisserie in tune with the times.

ONE CAN IMAGINE IT FLAVOURED WITH VANILLA, CHOCOLATE, CITRUS FRUITS, CARAMEL THE POSSIBILITIES ARE LIMITLESS. ARNAUD LARHER

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