Recipe Sublimed blueberries brioche

To prepare this dish

Ingredient list

SWEET PASTRY

180 g almond powder
520 g icing sugar
760 g Elle & Vire gourmet butter 82% fat
290 g eggs
1440 g T55 flour
5 g salt
3 g vanilla powder

BRIOCHE

600 g T55 flour
600 g T45 flour
30 g salt
110 g sugar
30 g yeast
600 g eggs
60 g orange blossom
100 g water
720 g Elle & Vire gourmet butter 82% fat

SOFT BISCUIT BASE

600 g brioche
400 g sweet shortcrust pastry
10 g yeast

WHIPPED CREAM CHEESE GANACHE

200 g whole milk
3 g powered gelatine
15 g water
200 g Original american cream cheese 34% fat
250 g white chocolate 35%
500 g Mascarpone

BLUEBERRY CONFIT

500 g blueberry puree
30 g sugar
5 g pectin NH

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Original american cream cheese 34% fat

Mascarpone

The recipe,
step by step

1. 1

   SWEET PASTRY

   Mix the butter, the ground almonds and the icing sugar all together.
   Add the flour, salt and vanilla, followed by the eggs. Store in the fridge.
2. 2

   BRIOCHE

   Knead together the flours, the salt, the sugar, the yeast, the eggs, the water and the orange blossom. When the dough pulls away from the
   sides, add the butter cut into pieces. Incorporate the butter thoroughly, and then leave to rise in the proofer. Clear away and store in the fridge.
3. 3

   SOFT BISCUIT BASE

   Combine all the ingredients together with a kneading hook. Keep chilled before rolling out and cutting.
4. 4

   WHIPPED CREAM CHEESE GANACHE

   Hydrate the gelatin in the water. Boil the milk, add the hydrated gelatin and pour over the cream cheese, followed by the chocolate.
   Mix. Add the Sublime Cream with Mascarpone. Set aside.
5. 5

   BLUEBERRY CONFIT

   Heat the purée at 40 °C (104 °F), add the sugar and the pectin, and bring to a boil.
6. 6

   ASSEMBLY

   Roll out the soft biscuit base to 5.5 mm. Cut out 6 cm circles and put them in a Flexipan® of the same size.
   Leave to rise at 28 °C (82 °F) for two hours. Glaze with some melted butter and sprinkle with granulated sugar. Bake for 8 minutes at 180
   °C (356 °F).
   Using a beater, whip the cream cheese ganache. Cut the soft biscuits up to three-quarters and put aside the top part. Pipe a ball of blueberry confit into the center. Using a piping bag with a star nozzle, pipe a ganache rosette while leaving enough room around it for the blueberries. Place the soft biscuit on top of the garnish and sprinkle with some icing sugar.

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A few words about the author…

Nicolas Boussin