Recipe Blueberry Petits Gâteau

To prepare this dish

Ingredient list

BLUEBERRY COMPOTE

300 g blueberry puree
12 g lemon juice
60 g gelatin mass
138 g dextrose
120 g sugar (2)
18 g pectin NH
18 g sugar (1)
450 g frozen blueberries
120 g blackcurrant puree
6 drops Violet flavouring

GREEN ANISE-SCENTED ALMOND SPONGE

176 g sugar (1)
71 g egg white
235 g Elle & Vire gourmet butter 82% fat
5 g ground green anise
141 g corn starch
4 g lemon zest
197 g almond paste 50%
50 g egg yolks
159 g egg
23 g sugar (2)

GELATINE MASS

24 g gelatine powder (200 Bloom)
146 g water

CREAMY MOUSSE

396 g Soft style cream cheese
396 g Crème épaisse 35% fat
119 g sugar
111 g gelatin mass
633 g Excellence whipping cream 35% fat
145 g Italian meringue

ITALIAN MERINGUE

56 g egg white
83 g sugar
15 g glucose syrup
28 g water

RECONSTITUTED CRUNCH

435 g almond cream cheese streusel
73 g feuilletine
290 g white chocolate 33%
25 g cranberries

ALMOND CREAM CHEESE STREUSEL

92 g Elle & Vire gourmet butter 82% fat
39 g Soft style cream cheese
121 g plain flour (T55, approximately 11% protein)
130 g raw sugar
130 g finely ground almonds
2 g fleur de sel

HOT GLAZE

250 g hot neutral glaze
250 g water

BLUEBERRY PETITS GÂTEAUX FINISHING TOUCHES

800 g fresh blueberries
160 g mirror glaze
16 g water
SQ green shiso sprigs
SQ silver leaves

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Soft style cream cheese

Crème épaisse 35% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   BLUEBERRY COMPOTE

   Heat the purées and blueberries to 40°C.

   Add the sugar (1) combined with the NH pectin.

   Bring to the boil, add the sugar (2) and dextrose.

   Bring back to the boil and add the gelatine mass followed by the lemon juice and drops of violet essence.

   Let cool. 

2. 2

   GREEN ANISE-SCENTED ALMOND SPONGE

   Mix the sugar (1), eggs, egg yolks, almond paste, and lemon zest in a food processor until it reaches 40°C.

   Beat slightly with a handheld beater.

   Add the cornstarch and ground green anise followed by the melted butter at 45°C.

   Beat the egg whites until stiff with the sugar (2).

   Combine the two mixtures. 

3. 3

   GELATINE MASS

   Rehydrate the gelatine in the cold water for at least 20 minutes.

   Melt in the microwave then set aside in the refrigerator.

4. 4

   CREAMY MOUSSE

   Combine the sugar, soft cream cheese and crème fraîche.

   Add the melted gelatine mass and heat to 33°C.

   Fold in the whipped cream followed by the Italian meringue.

5. 5

   ITALIAN MERINGUE

   Prepare a traditional Italian meringue with a syrup cooked to 117°C.
6. 6

   RECONSTITUTED CRUNCH

   Prepare the almond streusel.

   Work through a coarse sieve.

   Bake on a Silpain mat in a 140°C convection oven for approximately 20 minutes.

   Let cool.

   In the bowl of the stand mixer, gently combine the streusel, feuilletine and finely chopped cranberries followed by the melted white chocolate at 40°C.

7. 7

   ALMOND CREAM CHEESE STREUSEL

   Using the paddle attachment, combine the butter, cream cheese, flour, brown sugar, ground almonds and fleur de sel.
8. 8

   HOT GLAZE

   Heat the ingredients together and bring to the boil. 
9. 9

   BLUEBERRY PETITS GÂTEAUX FINISHING TOUCHES

10. 10

    ASSEMBLY & FINISHING TOUCHES

    Spread 950 g of green anise-scented almond sponge on a Silpat mat inside a frame cadre (55 x 35.5 cm).

    Remove the frame, bake in a 190°C convection oven for approximately 12 minutes (damper closed) and let cool.

    Spread 1200 g of blueberry compote on the crust side of a half sheet of the anise almond sponge.

    Place in the freezer and cut into 5 cm circles.

    Press 20 g of reconstituted cranberry crunch lightly into the bottoms of the Silikomart® SF243 moulds.

    Pipe in 45 g of creamy mousse and press the insert down into the centre so as to form a collarette of mousse around the insert.

    Place in the freezer. Spray with a thin coating of hot glaze.

    Combine the 800 g of fresh blueberries with the diluted mirror glaze.

    In the centre of each petit gâteau, top with 25 g of the glazed fresh blueberries.

    Decorate with fresh blueberry quarters, a sprig of green shiso and the silver leaf. 

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