Ingredients
146 g butter
83 g icing sugar
208 g flour
21 g cocoa powder
42 g egg white
20 g milk
85 g sunflower oil
130 g blueberry reduction 40%
95 g egg yolk
15 g inverted sugar
95 g flour
150 g egg white
110 g sugar
320 g Ponthier Strawberry Puree
93 g Ponthier Raspberry Puree
10 g Ponthier Yuzu Puree
34 g inverted sugar
7 g PCB Pectin NHX
36 g sugar
66 g Ponthier Blueberry Puree
40 g water
1/3 nos vanilla pod
17 g sugar
21 g egg yolk
11 g corn starch
28 g gelatin mass
120 g Debic Crème Cheese
16 g blueberry reduction 40%
5 g Ponthier Lemon Puree
191 g Debic Stand & Overrun
85 g meringue base
47 g egg white
38 g glucose syrup
17 g inverted sugar
325 g water
5 g PCB Pectin NHX
50 g sugar (1)
525 g sugar (2)
15 g inverted sugar
150 g gelatin mass
200 g Ponthier Blueberry Puree
300 g Valrhona Opalys 33%
75 g cocoa butter
100 g Debic Stand & Overrun (1)
40 g inverted sugar
1/3 nos vanilla pod
18 g gelatin mass
400 g Debic Stand Overrun (2)
120 g mascarpone
Preparation
Paddle the butter, icing sugar, flour and cocoa powder together in a mixing bowl until it reaches sandy texture, add in egg white and mix briefly.
Leave the dough to rest in the chiller.
Roll the dough to 3mm thickness and cut into 11cm diameter flower shapes.
Bake at 150˚C for 20 minutes.
Mix puree, sunflower oil, flour, corn starch, blueberry reduction and lemon puree together in a robot coupe and emulsify well.
Make a soft-peaked French meringue with egg white, sugar and trehalose.
Fold the meringue into blueberry batter and spread evenly onto a Flexipan (53cm x 35cm). Bake at 155˚C for 13 minutes.
Mix pectin and sugar together in a bowl.
Cook the purees and inverted sugar together in a saucepan to 45˚C.
Whisk in pectin-sugar mixture and bring to a boil.
Make a crème patisserie with puree, water, vanilla bean, sugar, egg yolk and corn starch together in a saucepan.
Mix in gelatin mass until dissolved.
Followed by cream cheese, blueberry reduction, lemon puree and emulsify well.
Cool down the mixture to 45˚C, then fold in whipped cream and meringue base.
Make a Swiss meringue with egg white, glucose syrup and inverted sugar.
Warm the whipping cream (1) with inverted sugar, vanilla bean and gelatin mass together to 36˚C.
Emulsify together with whipping cream (2) and mascarpone.
Preserve in the chiller for later use.
Mix pectin and sugar (1) together in a bowl.
Cook the water in a saucepan to 45˚C, add in pectin-sugar mix and bring to boil.
Gradually add in sugar (2) and glucose, continue to cook syrup to 68 Brix.
Add in gelatin mass and emulsify together with couverture and cocoa butter.
At 40˚C, blend in puree. Used at 65 Brix.
Assembly
On the flower crust base, pipe strawberry confit on the center and each flower petal.
Cut the blueberry biscuit into 11cm x 3cm strips, fold both ends together and stick it onto the flower crust.
Pipe blueberry cheese diplomat into the middle of each blueberry biscuit until it is 90% full.
Then, pipe a thin layer of strawberry confit on top of the blueberry cheese diplomat.
Glaze the frozen blueberry cheese diplomat with blueberry glaze, then pipe mascarpone chantilly surrounding and stick onto the center of the blueberry biscuit flower.
Finishing touch
Decorate with strawberries and dried rose petals.
