Recipe Finger Crème Brûlée

To prepare this dish

Ingredient list

Shortbread pastry

105 g Elle & Vire gourmet butter 82% FAT
180 g flour
75 g icing sugar
35 g eggs
30 g almond powder
ground speculoos

Crème Brûlée

1 liter Crème Brûlée Bourbon Vanilla

Presentation

segments of 3 oranges
segments of 3 grapefruits
250 g sliced dates
candied lime zest
brown sugar

Elle & Vire products used

Elle & Vire gourmet butter 82% FAT

Crème Brûlée Bourbon Vanilla

The recipe,
step by step

1. 1

   Shortbread pastry

   Combine the butter with the dry ingredients until the mixture resembles fine breadcrumbs then add the egg. Refrigerate to rest. Roll out to a thickness of 2 mm then line the rectangular moulds. Leave to rest.
2. 2

   Crème Brûlée

   Heat gently the Vanilla Crème Brûlée until it begins to boil. Pour into the pie crust and leave to stand for 30
   minutes at room temperature. Place in the refrigerator for at least 2 hours.
3. 3

   Presentation

   Before serving, caramelize the crème brûlée and decorate with fruits.

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