CAKE RECIPES

CONTENTS

4 ELLE & VIRE PROFESSIONNEL®

French Excellence

6 LA MAISON DE L’EXCELLENCE SAVENCIA®

8 RECIPES
Cake recipes by La Maison de l’Excellence Savencia ®

18 OUR PRODUCT RANGE

Butters, creams, cheeses and dessert bases

3
THE FRENCH EXCELLENCE

Since 1945, Elle & Vire Professionnel® has continued to develop

its unique and unrivalled dairy know-how. It creates new products
in its native Normandy, dairy products that it now exports all over
the world!

Its secrets?
A French exceptional terroir, where the cows are often in the meadow,
producing the best milk which then makes the best cream. Elle & Vire
Professionnel® desire to provide the best support to leading professionals
in order to offer products to suit their needs.

Thanks to this close collaboration with world-renowned chefs, for many

years, Elle & Vire Professionnel® has developed a range of fine creams
that have been recognised for their consistency and performance.

Normandy

4
 LA MAISON DE L’EXCELLENCE SAVENCIA ® PASSES ON ITS EXPERTISE
AND ITS VALUES OF LISTENING AND SHARING THROUGHOUT THE WORLD

THE CHEFS’ MISSION

Located in the Parisian suburb of Viroflay,
La Maison de l’Excellence Savencia® is a place INSPIRE
for sharing and passing on expertise to French professionals through recipe collections from
La Maison de l’Excellence Savencia ®
and international catering and bakery-pastry
professionals, as well as a place for reflecting
on the culinary and patisserie trends of SHARE
tomorrow. Nicolas Boussin, pastry chef and their product knowledge and expertise

winner of the Best Craftsman in France for

Pastry in 2000, and Michelin-starred chef PROVIDE
Sébastien Faré welcome chefs all year round professionals with practical advice and techniques

at La Maison de l’Excellence Savencia® for

individual or group training sessions. A team THINK
of chefs in the field supports professionals about future innovations in collaboration
with professionals
throughout the world.

6 7
 Chocolate Fudge Cake
Original recipe by Rony Parijs

Recipe makes 2 cakes

CHOCOLATE CAKE the cream from the pan by pouring it paper, placed on a baking tray. Dry for
through a sieve in a cold container. Cover 120 minutes at 90°C. Cool and store in a
460 g Elle & Vire Professionnel® and let it cool down to 28°C. dry, dark place until needed.
Unsalted Gourmet Butter 82% fat Gradually add the cream to the
250 g light brown sugar softened butter. Allow the butter time ASSEMBLY AND FINISHING
140 g inverted sugar to incorporate the liquid. Melt the
280 g sugar dark chocolate at 32°C and add it to Prepare 4 metal rings, 5 cm high and
300 g eggs the butter cream. Whip into a light 18 cm in diameter. Grease the inside and
520 g flour 11% butter cream. place on a baking tray with a silicone
140 g cocoa powder sheet. Divide the batter in the 4 rings.
20 g baking powder DARK CHOCOLATE TRUFFLE CREAM Bake in a ventilated oven at 175°C for
260 g milk about 25 to 30 minutes. Test the cakes
220 g Elle & Vire Professionnel® 250 g Elle & Vire Professionnel® with a needle to make sure the inside
Excellence Whipping Cream 35% fat Excellence Whipping Cream 35% fat is fully baked. Remove from the oven
25 g inverted sugar and turn the cakes over. This way the
Combine the eggs, light brown sugar 550 g dark chocolate cakes will flatten on top. Leave to cool
and inverted sugar to a smooth mixture. 250 g Elle & Vire Professionnel® completely before continuing.
Combine the flour with the cocoa powder Unsalted Gourmet Butter 82% fat Cut the cakes into 8 discs, 1 cm thick.
and baking powder. Sieve together and Start with a chocolate disc and add
add to the first mixture. Combine to form Heat the cream and the inverted sugar 150 g of the chocolate butter cream.
a smooth batter. Add the lukewarm milk to 80°C. Melt half of the dark chocolate. Place another disc of chocolate cake
and cream. Combine and add the melted Pour the warm cream on the chocolate, and add a layer of 200 g of the dark
butter last. Make a smooth batter and half at a time, and make a shiny emulsion. chocolate truffle cream. Place a 3rd disc
set aside. Cool down the ganache to 35°C. Add the of chocolate cake and add another layer
soft butter to the ganache, combine, and of the chocolate butter cream. Top with
CHOCOLATE BUTTER CREAM whip to a light butter cream. a disc of chocolate cake. In total, there
are 7 layers: 4 layers of cake and 3
1250 g Elle & Vire Professionnel® CHOCOLATE MERINGUES layers of butter cream. Be sure to stack
Unsalted Gourmet Butter 82% fat the cake layers nice and straight, as it
500 g milk 100 g egg whites makes it easier to decorate the sides.
120 g egg yolks 125 g sugar Cool for 30 minutes in the refrigerator
300 g sugar 10 g cocoa powder before proceeding.
350 g dark chocolate Decorate the sides and the top of
Whip the egg whites at room temperature the cakes with a thin layer of butter
Combine the milk with 100 g of sugar and to a fluffy state. Add the sugar, one-third cream. Use the leftover butter cream to
bring to the boil. Mix the rest of the sugar at a time, and whip at a slow speed until decorate the top of the cakes. Alternate
with the egg yolks to form a light mixture. the sugar is completely dissolved. Add to get a bi-coloured finish. Cut pieces of
Pour the mixture into the boiling milk and the sieved cocoa powder and combine. chocolate meringue of unequal sizes and
combine. Heat over a low heat to 83°C, Using a piping bag and a 7 mm nozzle, decorate the cakes all around.
stirring the mixture constantly. Remove pipe lengths onto a sheet of baking

Tip
It is ok if the meringues get soft after
a while. They get a bit chewy, like
a marshmallow, but they hold their
shape. If you keep the cakes longer
in the refrigerator, decorate them
with the meringues at the very
last moment.

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9
 Red Velvet Cake
Original recipe by Rony Parijs

Recipe makes 7 cakes

CAKE LIQUID WHITE CHOCOLATE cheese. Close with the last layer of cake.
FOR DECORATION Store in the refrigerator for 1 hour.
525 g sugar Trim away the outside of the cake. Divide
300 g eggs 500 g white chocolate into 7 cakes of 5 x 18 cm each and
300 g milk 25 g grapeseed oil place on their side. Store in a freezer for
15 g cocoa powder 25 g cocoa butter 15 minutes. Dip them halfway into the
375 g flour 11% melted white chocolate and place them
7 g baking powder Melt the chocolate with the cocoa butter. on a baking sheet. Decorate the top of
300 g Elle & Vire Professionnel® Add the grapeseed oil and combine. the cakes with a zigzag pattern using a
All Purpose Butter 82% fat Cool to 31°C. St Honoré nozzle.
1.5 g red colouring (powder) Use the cut parts of the cake for the final
ASSEMBLY AND FINISHING touch. Cut them in 1 x 1 cm cubes and let
Beat the sugar, eggs and milk together. them dry for 20 minutes at 50°C. Place
Combine the flour, red colouring, cocoa Prepare a 40 x 60 cm baking tray, place them on top of the Red Velvet cakes.
powder and baking powder together and a silicon baking sheet on top and then
sieve. Melt the butter in the meantime. a 39.5 x 59.5 cm metal rectangle, 4 cm
Add the dry ingredients to the egg high, in the tray. Pour the cake batter and
mixture and combine to form a smooth spread to get an equal layer. Bake in a
batter. Add the melted butter to the ventilated oven at 170°C for 17 minutes.
batter and combine. Cut the sides of the cake to release it
from the metal rectangle. Remove the
CREAM CHEESE TOPPING rectangle and place a sheet of baking
paper on top of the cake. Place a grill on
300 g Elle & Vire Professionnel® the baking paper and flip the cake over
All Purpose Butter 82% fat so the silicon sheet comes on top. Set
400 g Elle & Vire Professionnel® aside to cool completely.
French Cream Cheese Trim away 1 cm of the outside of the cake.
300 g white chocolate Divide it into 3 equal parts of 19 x 38 cm.
Cover the first layer of cake with 155 g
Combine the cream cheese and butter of the cream cheese topping (about
to form a light batter. Melt the white 1 cm thick). Spread to get a flat and equal
chocolate to 30°C and add to the butter layer. Lay the second sheet of cake on
mixture. Combine and whip. top and add another layer of cream

Tip
Red Velvet cakes can be stored
frozen, with decoration, if well
covered in plastic foil. When needed,
move from the freezer to the fridge
and keep covered until defrosted.

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11
 Entremet no-bake apricot cheesecake
Original recipe by Rony Parijs

Recipe makes 6 cheesecakes (4 cm high x 14 cm of diameter)

SPECULOOS/BISCOFF® BASE FRENCH CREAM CHEESE MOUSSE ASSEMBLY AND DECORATION

380 g crushed speculoos/Biscoff® 1500 g Elle & Vire Professionnel® Neutral mirror glaze
biscuits French Cream Cheese 20% apricot purée
120 g Elle & Vire Professionnel® 240 g icing sugar Edible flowers
Unsalted Gourmet Butter 82% fat, 60 g water
slightly melted 130 g gelatine mass Mix the neutral mirror glaze with the
1 vanilla bean apricot purée and heat to 35°C. Use the
Mix the butter and the crushed 1 litre Elle & Vire Professionnel® mixture to create a decorative design
speculoos/Biscoff® biscuits to obtain Excellence Whipping Cream 35% fat on a Silpat®. Arrange 6 stainless steel
a homogeneous mass. Spread out the tart rings (14 cm Ø and 2 cm height) on
biscuit/butter base, compacting it well Beat the whipping cream until it has top of the design. Line the tart rings with
until nice and flat. Freeze until ready some heft, giving it the consistency of strips of PVC liner, of the same height as
to use. yoghurt. Refrigerate until ready to use. the rings. Upside-down assembly: pipe a
Mix the cream cheese with the sugar layer of cream cheese into the rings. Tap
APRICOT COMPOTE INSERT and the vanilla bean. Refrigerate until well to eliminate any air bubbles. Place a
ready to use. Heat the gelatine mass frozen apricot purée insert on top of it.
800 g apricot purée 100% Boiron and water to 45°C until melted. Combine Continue to pipe the cream cheese into
200 g diced apricots 1/3 of the cream cheese with the gelatine/ the rings, making sure to leave a few mm
200 g sugar hot water mixture until smooth. Add the of the sides uncovered. Gently press the
12 g pectin NH remaining cream cheese and mix again frozen speculoos/Biscoff® bases into the
until smooth. Fold in the semi-whipped rings on top of the mousse until flush
Combine the apricot purée and half the cream with a spatula and mix until with the top of the ring. Leave to rest and
sugar in a saucepan and heat to 40°C. very smooth. then freeze.
Combine the remaining sugar with the After freezing, turn over the entremets
pectin and add to the simmering purée. PUFF PASTRY RINGS and remove the Silpat®. Brush with the
Stir well and then boil vigorously for neutral mirror glaze and decorate with
2 minutes. Add the diced apricots. Pour Cut out strips of puff pastry (3 cm wide, demispheres of the Excellence Whipping
the apricot compote filling inside 6 rings 47 cm long and 1.7 mm thick). Arrange Cream. Pipe apricot compote into the
(12 cm Ø). Set aside to cool and freeze the strips around the rings (14 cm Ø). Dab cream demispheres. Garnish with a silver
until ready to use. the strips of puff pastry with water to seal leaf and some edible flowers.
and prevent them from coming undone
during baking. Place another, larger ring
around the first ring (16 cm Ø) and bake
the strips for 20 to 25 minutes at 180°C.
Let the puff pastry cool and then dust
with icing sugar. Place the puff pastry
rings around the entremets.

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13
 Raspberry Cake 2.0
Original recipe by Nicolas Boussin & Maxime Guérin
We have revisited the classic French raspberry cake with a graphic design
that in no way detracts from its exquisitely delicious taste.

Recipe makes 3 cakes (35.5 x 55 x 3 cm frame)

JOCOND SPONGE PASTRY CREAM GLAZE

450 g eggs 400 g milk 300 g mirror glaze

270 g ground almonds 95 g egg yolks 30 g water
270 g icing sugar 80 g granulated sugar
95 g Elle & Vire Professionnel® Unsalted 20 g plain flour (T55, approximately Combine the ingredients and heat. Set aside.
Gourmet Butter 82% fat 11% protein)
RED BERRY GLAZE
360 g egg whites 20 g custard powder
95 g granulated sugar 200 g mirror glaze
180 g plain flour (T55, approximately Bring the milk to the boil. Beat the egg yolks
40 g red berry purée
11% protein) with the sugar until thick and light. Add the
flour and custard powder. Thin with some Combine the ingredients and heat. Set aside.
Roast the ground almonds in a 150°C of the milk. Transfer to a saucepan with the
convection oven for approximately rest of the milk and heat slowly, bringing SUBLIME DECORATION
15 minutes. At 40°C, process the eggs, the mixture back to the boil. Cook for 2 to
roasted ground almonds, icing sugar and 3 minutes. Remove from the heat, transfer to 300 g Elle & Vire Professionnel®
melted butter in a food processor. Beat the a tray and cool down quickly. Sublime Cream with Mascarpone
eggs until stiff with the sugar. Combine the two 20 g sugar
mixtures then add the sifted flour. DIPLOMAT CREAM
FINISHING TOUCHES
GELATINE MASS 470 g pastry cream
63 g gelatine mass 400 g raspberries
19 g powdered 200 bloom gelatine 30 g kirsch (optional)
114 g water 470 g Elle & Vire Professionnel® ASSEMBLY
Excellence Whipping Cream 35% fat
Rehydrate the gelatine in the cold water for Roll out the shortbread to a thickness of 5 mm
20 minutes (minimum). Melt in the microwave, Whisk the pastry cream until smooth, add the and refrigerate. Cut into 22 x 22 cm squares.
then set aside in the refrigerator. melted gelatine mass followed by the kirsch. Bake in Silpain® mats in a 150°C convection
Whip the cream and gently fold into the oven for approximately 2O minutes and
RASPBERRY COMPOTE pastry cream. let cool.
Spread 2 x 800 g of Joconde sponge batter
535 g raspberry purée BRETON SHORTBREAD WITH NUTS on Silpat® mats within frames (35.5 x 55 cm).
535 g frozen raspberry pieces Bake in a 200°C convection oven for
155 g granulated sugar (1) 195 g granulated sugar approximately 8 minutes and let cool.
18 g NH pectin 5 g salt Stir the raspberry compote then spread 500 g
65 g gelatine mass 300 g plain flour (T55, approximately of it on the crust side of each Joconde sponge
45 g granulated sugar (2) 11% protein) cake. Let set in the refrigerator. Spread 1000 g
3.5 g xanthan gum 9 g baking powder of diplomat cream on the compote covered
220 g Elle & Vire Professionnel® Unsalted side of one of the two sheets of sponge within
Heat the raspberry purée and pieces. At 40°C, Gourmet Butter 82% fat a 35.5 x 55 x 3 cm frame. Top with the second
add the combined pectin and sugar (1). Bring 100 g egg yolks sponge cake, compote side down. Place in
to the boil. Add the gelatine mass. Blend with 195 g flaked almonds the freezer. Cut into 5 6-cm strips and 5
a hand mixer and add the combined xanthan 195 g rolled oats 4.5-cm strips.
gum and sugar (2). Let cool. 82 g chopped pistachios Then cut into 2.5 to 3 cm pieces depending
on the thickness of the strips.
Process the oats in a food processor. Cream Assemble 36 cubes of the entremets by
the butter with the sugar and salt. Add the sticking them together with a little raspberry
flour and baking powder and gradually add compote to form a square measuring 6 cubes
the egg yolks. Stir in the nuts and set aside in on one side and 6 cubes on the other. Place in
the refrigerator. the freezer then spray with the glaze. Centre
on top of a square of Breton shortbread.
Decorate with fresh raspberries alternating
right-side up and upside down. Fill the visible
hollows in the raspberries with red berry glaze.
Whip Sublime with the sugar. Using a fine star
tip, pipe out 3 drops on each cake.

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15
 Mocaccino Log Cake
Original recipe by Nicolas Boussin & Maxime Guérin
Not only does this log cake boast an interesting composition, but the coffee grounds are not wasted
after they have infused. Reusing the coffee in the crunch lends robustness that is the perfect match for chocolate.

Recipe makes 4 log cakes (6 x 6 x 57 cm)

TOASTED ALMOND VANILLA SPONGE Add the fleur de sel, remove from the heat and COFFEE BEAN LOG ENDS
let cool. Grind in a food processor to obtain a
290 g ground almonds smooth paste. 300 g dark chocolate 63%
290 g icing sugar
26 g cornstarch DARK CHOCOLATE MOUSSE Using a pastry brush, dab the tempered dark
2 g baking powder chocolate onto a textured silicone mat with a coffee
2 g vanilla extract with seeds 155 g milk bean design (avoid creating air bubbles). Then
260 g eggs 225 g sugar spread with a thin layer of tempered dark chocolate
80 g egg yolks 200 g egg yolks using a spatula. Let crystallize slightly and cut out
100 g Elle & Vire Professionnel® Mascarpone 170 g eggs 5 cm squares using a wooden skewer. Let crystallize
174 g gelatine mass for 30 minutes at room temperature to facilitate
Toast the ground almonds. Sift with the dry 770 g dark chocolate 63% unmoulding.
ingredients, add the eggs, egg yolks and vanilla 310 g Elle & Vire Professionnel®
extract then beat with the paddle attachment of the Excellence Whipping Cream 35% fat (1) MASCARPONE DECORATIVE CREAM
stand mixer. Combine the mascarpone with some of 1150 g Elle & Vire Professionnel® 40 g milk
the mixture then fold in the rest of the mixture. Excellence Whipping Cream 35% fat (2) 35 g sugar
WHITE CHOCOLATE COFFEE NAMELAKA Bring the milk and sugar to the boil then pour over 28 g gelatine mass
the eggs and egg yolks in the bowl of the stand mixer. 80 g Elle & Vire Professionnel® Mascarpone
384 g milk Heat to 70°C in a bain-marie. Beat to the ribbon to 345 g Elle & Vire Professionnel®
60 g Elle & Vire Professionnel® make a bombe mixture. Bring the cream (1) to the Excellence Whipping Cream 35% fat
Excellence Whipping Cream 35% fat (1) boil, add the gelatine mass and pour over the partially
72 g ground coffee Bring the milk and the sugar to the boil. Add the
melted chocolate. At 45°C, combine with the whipped gelatine mass and the mascarpone. Mix while
59 g gelatine mass cream (2), then gently fold in the bombe mixture.
280 g white chocolate adding the cream. Refrigerate for at least 4 hours
624 g Elle & Vire Professionnel® RECONSTITUTED COFFEE CRUNCH (ideally overnight).
Excellence Whipping Cream 35% fat (2) FINISHING TOUCHES
110 g milk chocolate 40%
Bring the milk and cream (1) to the boil then add the 220 g coffee praliné QS ground coffee
ground coffee. Let boil for 1 minute then let infuse 145 g pure hazelnut paste
for 30 minutes. Strain and measure out 360 g of 230 g feuilletine ASSEMBLY
the infused mixture (add more milk if necessary). 1.3 g fleur de sel
Spread 1000 g of toasted almond vanilla sponge
Rinse the coffee grounds and set aside to dry in the
Combine the praliné with the hazelnut paste. Add batter in a Flexipat®. Bake in a 160°C convection
proofer to obtain exhausted coffee grounds. Add
the melted milk chocolate at 45°C. Gently fold in oven for approximately 15 minutes. Let cool.
the gelatine mass and pour over the partially melted
the feuilletine and fleur de sel. Lightly whip the white chocolate coffee namelaka
white chocolate. Combine using a rubber spatula
then spread 1250 g onto the sponge cake (crust
while adding the cold cream (2) to create a perfect GLAZE side) within a frame (35.5 x 55 x 3 cm) and place
emulsion. Refrigerate and allow to set.
500 g hot glaze in the freezer. Cut into 4 x 55 cm strips to create
COFFEE PRALINÉ 200 g water the inserts.
Line the bottom of a frame (6 x 6 x 57 cm) with
50 g exhausted coffee grounds Combine the ingredients and bring to the boil. plastic wrap. Pipe in 400 g of dark chocolate
60 g almonds mousse. Insert a first strip of frozen namelaka. Pipe
60 g hazelnuts MILK CHOCOLATE COFFEE SPRAYING MIXTURE in another 160 g of mousse then insert the second
180 g sugar strip of namelaka. Finish off with 140 g of mousse,
300 g milk chocolate 40%
40 g water smooth with a pastry scraper to create a rounded
200 g cocoa butter
1 g fleur de sel surface and place in the freezer. Using a palette
2 g liposoluble yellow colouring
Lightly toast the nuts in a 140°C convection oven knife, spread with 150 g of reconstituted coffee
Melt the ingredients together. crunch and return to the freezer.
for approximately 15 minutes. Heat the water and
sugar to 117°C to obtain a cooked sugar syrup. Add Unmould and cut the log cakes, spray with a thin
MILK CHOCOLATE COFFEE DIPPING MIXTURE
the warmed nuts and exhausted coffee grounds. Stir coating of glaze and return to the freezer. Spray
to coat and allow to caramelize. 500 g milk chocolate 40% with the milk chocolate coffee mixture. Dip the bases
125 g cocoa butter of the log cakes on an angle in the milk chocolate
25 g grapeseed oil coffee dipping mixture heated to 35°C (only dip the
1 g liposoluble yellow colouring edges of the bases).
10 g exhausted coffee grounds Whip the decorative cream then pipe out staggered
balls using a plain 18 mm nozzle. Sprinkle with ground
Melt the milk chocolate with the cocoa butter, add coffee, decorate with milk chocolate filaments and
the grapeseed oil then mix with the liposoluble affix the log ends.
yellow colouring. Add the exhausted coffee grounds.
MILK CHOCOLATE FILAMENTS
300 g milk chocolate 40%
Tip
Temper the chocolate. Using a paper cone, pipe out
Of course, you can vary the shape of the log
thin lines of the chocolate onto a well-chilled metal
cake and assemble it in a traditional mould.
cylinder. Transfer to a sheet of baking paper.

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17
 CR E AM
—

OUR RANGE
EXCELLENCE EXCELLENCE SUBLIME CREAM
WHIPPING CREAM COOKING CREAM WITH MASCARPONE
35% FAT 35% FAT 36.5% FAT
1L 1L 1L
100907 106253 114224
To order please contact Ritter Courivaud and use the product code in red.

BUT T ER CHE E S E
— —

GOURMET UNSALTED AND SALTED ALL PURPOSE BUTTER MASCARPONE FRENCH CREAM CHEESE
UNSALTED BUTTER ROLL BUTTER BRICK 82% FAT
1L 1kg
82% FAT 82% FAT
2.5kg
121320 202292
8 x 500g 40 x 200g
117896
121131 106594 - unsalted
104133 - salted
DE S S E RT B AS E
—

MICRO-PORTION EXTRA DRY BUTTER PANNA COTTA TIRAMISÙ CRÈME BRÛLÉE

UNSALTED GOURMET BUTTER 84% FAT BOURBON VANILLA
1L 1L
82% FAT WITH SEEDS
10 x 1kg
110865 112363
100 x 10g 1L
106133
203106 100905

18 19
 CAKE RECIPES

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