THE CHOICE OF TOP CHEFS

Elle & Vire is the brand of reference for the most prestigious chefs and pastry chefs. From whipping cream of unparalleled firmness to cooking cream with strong bonding properties, from extra dry to concentrated butter, from dessert preparations to the creamiest of cream cheeses, Elle & Vire supports chefs in all their creations with the offer of products of exception adapted to each of their uses. Their quality, performance and consistent of results qualify them as the best ingredients for success. Bocuse d Or, the World Patisserie Championship, the Asian Pastry Cup, the French Dessert Championship the most talented professionals rely on Elle & Vire when competing at the highest level. The same goes for the most prestigious cooking and patisserie schools worldwide.

WHEN MASCARPONE INSPIRES ELLE & VIRE

What a combination for innovation, allying technical performance, gustative qualities and practicality! Following its Sublime Crème au Mascarpone, a perfect blend of Excellence cream and Mascarpone, offering incomparable firmness and unsurpassed unctuosity, Elle & Vire Professionnel has literally reinvented Mascarpone. Its UHT recipe preserves all the savor of fresh Mascarpone. Much easier to use, this revisited Mascarpone is also more practical to store and can be kept up to nine months before use. Tiramisu, creams and espumas: this Mascarpone is made for you.

EXCELLENCE IN PASTRY LAYERING

Both technical and savory dimension, butter plays a leading role in fixing and balancing savors while providing flakiness, plasticity, fondant or smoothness depending on the preparation. Extra dry butter with 84% fat content is a technical butter for winter use, drier than a normal butter. Its extreme plasticity makes it possible to prepare flaky pastry alternating 729 fine layers of butter and 730 of pastry after only 6 folds, for a result that combines equally brittleness and lightness.

ELLE & VIRE PROFESSIONNEL

AND MAISON DE LA CRÈME®

OFFER THEIR WIDE EXPERTISE TO

CHEFS AND PASTRY CHEFS.

FOR A WORLD OF TASTE

2016 ANNUAL REPORT 29