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 Blueberry Bouchée with Mascarpone Cream Recipe
I took the basis of the recipe for this wonderful dessert at the next master class at the Culinary Academy of Hector Jimenez Bravo. I have not yet acquired a form for boucher, because I molded it in the form of a cake (bread), but it did not affect the taste in any way... And, of course, this dish is quite worthy of the royal table, believe me? Come and treat me!!!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Experienced, Hard
Cook Time 120 minutes
Servings
Ingredients
Dacquoise:
Blueberry mousse:
Cream of mascarpone:
Mirror glaze:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Experienced, Hard
Cook Time 120 minutes
Servings
Ingredients
Dacquoise:
Blueberry mousse:
Cream of mascarpone:
Mirror glaze:
Instructions
  1. Cooking dacoise is a sponge cake on whites made of almond flour with coconut chips! I recommend using fine sugar from Mistral. It dissolves well when whipped with proteins, giving our dacoise a light caramel taste! Turn on the oven at 170 degrees!
    Cooking dacoise is a sponge cake on whites made of almond flour with coconut chips! I recommend using fine sugar from Mistral. It dissolves well when whipped with proteins, giving our dacoise a light caramel taste! Turn on the oven at 170 degrees!
  2. In a bowl, mix the dry ingredients: almond flour and coconut chips. If the coconut chips are large, it is necessary to grind it in a coffee grinder beforehand so that it does not precipitate our biscuit with its mass. Separately, whisk the whites with the addition of fine sugar to a stable and shiny consistency! Carefully add the proteins to the dry ingredients and mix with a spatula. Uniformity is not achieved so as not to damage the protein bubbles. 10 turns of the blade will be enough!!!
    In a bowl, mix the dry ingredients: almond flour and coconut chips. If the coconut chips are large, it is necessary to grind it in a coffee grinder beforehand so that it does not precipitate our biscuit with its mass. Separately, whisk the whites with the addition of fine sugar to a stable and shiny consistency! Carefully add the proteins to the dry ingredients and mix with a spatula. Uniformity is not achieved so as not to damage the protein bubbles. 10 turns of the blade will be enough!!!
  3. With the help of a pastry bag, we spread our dough on parchment (the spatula will remove air bubbles from our air dough), pre-encircle our shape into which we will collect the dessert. Carefully sprinkle powdered sugar through a sieve and send it to the already preheated oven for 12-15 minutes.
    With the help of a pastry bag, we spread our dough on parchment (the spatula will remove air bubbles from our air dough), pre-encircle our shape into which we will collect the dessert. Carefully sprinkle powdered sugar through a sieve and send it to the already preheated oven for 12-15 minutes.
  4. The finished biscuit is completely cooled and cut to the size of our mold. Postpone.
    The finished biscuit is completely cooled and cut to the size of our mold. Postpone.
  5. Now let's make blueberry mousse. We will collect the necessary ingredients. Soak the gelatin in a small amount of water at room temperature.
    Now let's make blueberry mousse. We will collect the necessary ingredients. Soak the gelatin in a small amount of water at room temperature.
  6. Chop the blueberries into puree with a blender and add 30 g of sugar. Put on fire and bring to a boil, remove from heat. Combine the swollen gelatin with hot blueberry puree and bring it to uniformity. Set aside to cool.
    Chop the blueberries into puree with a blender and add 30 g of sugar. Put on fire and bring to a boil, remove from heat. Combine the swollen gelatin with hot blueberry puree and bring it to uniformity. Set aside to cool.
  7. We'll make Italian meringue. Mix 120 g of sugar with water in a saucepan and put on fire. Bring the syrup to 118 degrees. Check the temperature either with a thermometer, or roll out a caramel ball by dropping a small amount of syrup into cold water. A plastic mass should form, from which you can easily roll the ball with your fingers.
    We'll make Italian meringue. Mix 120 g of sugar with water in a saucepan and put on fire. Bring the syrup to 118 degrees. Check the temperature either with a thermometer, or roll out a caramel ball by dropping a small amount of syrup into cold water. A plastic mass should form, from which you can easily roll the ball with your fingers.
  8. Meanwhile, whisk the whites to soft peaks. As soon as the syrup reaches the desired temperature, pour a thin stream into the proteins, continuing to beat them with a mixer for about 4-5 minutes. Our meringue is ready! Postpone.
    Meanwhile, whisk the whites to soft peaks. As soon as the syrup reaches the desired temperature, pour a thin stream into the proteins, continuing to beat them with a mixer for about 4-5 minutes. Our meringue is ready! Postpone.
  9. Add the cooled blueberry puree with gelatin to the meringue and mix gently with a whisk or a slotted spoon.
    Add the cooled blueberry puree with gelatin to the meringue and mix gently with a whisk or a slotted spoon.
  10. In a separate bowl, whisk the cream to a stable consistency and also mix it with our blueberry mousse. Send it to the refrigerator for easy thickening.
    In a separate bowl, whisk the cream to a stable consistency and also mix it with our blueberry mousse. Send it to the refrigerator for easy thickening.
  11. Prepare our mascarpone cream. We will collect the necessary ingredients. Fill the gelatin with a small amount of water to swell.
    Prepare our mascarpone cream. We will collect the necessary ingredients. Fill the gelatin with a small amount of water to swell.
  12. Boil the syrup from sugar and water to 118 degrees (I described the process above). In parallel, whisk the yolks white. Enter the syrup in a thin stream, continuing to beat with a mixer at high speed and pulling the bottom of the bowl so that the syrup does not settle to the bottom and does not freeze. We need a smooth creamy texture. In the microwave, we dissolve the gelatin and add it to the yolk base for our cream. When the mass cools down to 40 degrees - add cold butter, cut into small cubes. Whisk until smooth. We also send our mascarpone there. If grains have formed in the cream, it does not matter! Put the bowl on a steam bath and, with constant stirring, whisk until smooth. Cool.
    Boil the syrup from sugar and water to 118 degrees (I described the process above). In parallel, whisk the yolks white. Enter the syrup in a thin stream, continuing to beat with a mixer at high speed and pulling the bottom of the bowl so that the syrup does not settle to the bottom and does not freeze. We need a smooth creamy texture. In the microwave, we dissolve the gelatin and add it to the yolk base for our cream. When the mass cools down to 40 degrees - add cold butter, cut into small cubes. Whisk until smooth. We also send our mascarpone there. If grains have formed in the cream, it does not matter! Put the bowl on a steam bath and, with constant stirring, whisk until smooth. Cool.
  13. Separately, whisk the cream to a steady peak and add to the cooled yolk mass.
    Separately, whisk the cream to a steady peak and add to the cooled yolk mass.
  14. The boucher of our components is ready, and you can start assembling the dessert. Lightly grease the mold with butter and evenly line it with parchment or cling film. Spread the already thickened blueberry mousse on the bottom and sides. We send it to the refrigerator for 15 minutes so that the mass grabs (freezes).
    The boucher of our components is ready, and you can start assembling the dessert. Lightly grease the mold with butter and evenly line it with parchment or cling film. Spread the already thickened blueberry mousse on the bottom and sides. We send it to the refrigerator for 15 minutes so that the mass grabs (freezes).
  15. Pour the cream into the mascarpone recess and gently smooth with a spatula. Again we send it to the refrigerator (freezer) to solidify the cream.
    Pour the cream into the mascarpone recess and gently smooth with a spatula. Again we send it to the refrigerator (freezer) to solidify the cream.
  16. Cover with a layer of blueberry mousse.
    Cover with a layer of blueberry mousse.
  17. Cover with a dacoise and, wrapped in plastic wrap, send it to the freezer overnight!
    Cover with a dacoise and, wrapped in plastic wrap, send it to the freezer overnight!
  18. Mirror in the morning, prepare the glaze. Let's gather the ingredients we need. Fill the gelatin with a small amount of water to swell.
    Mirror in the morning, prepare the glaze. Let's gather the ingredients we need. Fill the gelatin with a small amount of water to swell.
  19. Mix the cream in a saucepan with sugar syrup and glucose. Boil. At this stage, I introduced my powder dye. You also focus on your own (gel or powder) and add the glaze during the cooking process. Pour the remaining gelatin into the hot mass through a strainer and mix thoroughly with a spatula until a homogeneous mass is obtained, trying not to form unnecessary bulbules, which we do not need in a mirror glaze!!! Then enter the chocolate and continue stirring until it completely dissolves and the mass becomes homogeneous.
    Mix the cream in a saucepan with sugar syrup and glucose. Boil. At this stage, I introduced my powder dye. You also focus on your own (gel or powder) and add the glaze during the cooking process. Pour the remaining gelatin into the hot mass through a strainer and mix thoroughly with a spatula until a homogeneous mass is obtained, trying not to form unnecessary bulbules, which we do not need in a mirror glaze!!! Then enter the chocolate and continue stirring until it completely dissolves and the mass becomes homogeneous.
  20. If bubbles appear on the surface of our glaze, then we get rid of them by covering the surface of the glaze with a food film. The bubbles will gather on the film and thus get a smooth and shiny glaze! Cool to 30-32 degrees for further application.
    If bubbles appear on the surface of our glaze, then we get rid of them by covering the surface of the glaze with a food film. The bubbles will gather on the film and thus get a smooth and shiny glaze! Cool to 30-32 degrees for further application.
  21. We take our frozen boucher out of the freezer and take it out of the mold on the grill.
    We take our frozen boucher out of the freezer and take it out of the mold on the grill.
  22. Pour our mirror glaze on top and let it drain down the sides. Put our boucher in a serving dish and send it to the refrigerator for 15 minutes to solidify the glaze.
    Pour our mirror glaze on top and let it drain down the sides. Put our boucher in a serving dish and send it to the refrigerator for 15 minutes to solidify the glaze.
  23. You can decorate the dessert on your own. Fresh berries and marmalade are perfect. But in winter I got this option:
    You can decorate the dessert on your own. Fresh berries and marmalade are perfect. But in winter I got this option:
  24. Blueberry boucher in context:
    Blueberry boucher in context:
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