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Print Recipe
Blueberry Bouchée with Mascarpone Cream Recipe
The basis of the recipe for this wonderful dessert I got at the next master class at the Culinary Academy of Hector Jimenez Bravo. I have not yet acquired the form for the bouchée, because I sculpted it in the form of cake (bread), but it did not affect the taste... And, of course, this dish is quite worthy of the Royal table, believe me? Come, treat!!!
Cook Time 120 minutes
Servings
Ingredients
Dacquoise:
Blueberry mousse:
Cream of mascarpone:
Mirror glaze:
Cook Time 120 minutes
Servings
Ingredients
Dacquoise:
Blueberry mousse:
Cream of mascarpone:
Mirror glaze:
Instructions
  1. Prepare dacquoise is a biscuit on proteins from the almond flour with coconut! I recommend to use fine sugar from the Mistral. It dissolves well while beating with proteins to give a light taste of caramel with our dacquoise! Turn on the oven at 170 degrees!
    Prepare dacquoise is a biscuit on proteins from the almond flour with coconut!
I recommend to use fine sugar from the Mistral. It dissolves well while beating with proteins to give a light taste of caramel with our dacquoise!
Turn on the oven at 170 degrees!
  2. In a bowl combine the dry ingredients: almond flour and coconut flakes. If coconut shavings large, it is necessary to grind it in a coffee grinder beforehand that it the weight did not besiege our biscuit. Separately, beat the proteins with the addition of fine sugar to a stable and shiny peak! Gently introduce the proteins into the dry ingredients and mix with a spatula. Homogeneity is not achieved, so as not to damage the protein bubbles. 10 revolutions of the spatula will be enough!!!
    In a bowl combine the dry ingredients: almond flour and coconut flakes. If coconut shavings large, it is necessary to grind it in a coffee grinder beforehand that it the weight did not besiege our biscuit.
Separately, beat the proteins with the addition of fine sugar to a stable and shiny peak! Gently introduce the proteins into the dry ingredients and mix with a spatula. Homogeneity is not achieved, so as not to damage the protein bubbles. 10 revolutions of the spatula will be enough!!!
  3. With the help of a pastry bag, we put our dough on parchment (the blade will remove air bubbles from our air test), pre-encircle our form, in which we will collect dessert. Gently sprinkle with powdered sugar through the strainer and send it to the already heated oven for 12-15 minutes.
    With the help of a pastry bag, we put our dough on parchment (the blade will remove air bubbles from our air test), pre-encircle our form, in which we will collect dessert.
Gently sprinkle with powdered sugar through the strainer and send it to the already heated oven for 12-15 minutes.
  4. The finished biscuit is completely cooled and cut to the size of our form. Set aside.
    The finished biscuit is completely cooled and cut to the size of our form. Set aside.
  5. Now let's prepare blueberry mousse. We will collect the necessary ingredients. Soak the gelatin in a small amount of water at room temperature.
    Now let's prepare blueberry mousse. We will collect the necessary ingredients.
Soak the gelatin in a small amount of water at room temperature.
  6. Blueberries the blender to puree and add 30 g of sugar. Put on fire and bring to a boil, remove from heat. Swollen gelatin is combined with hot blueberry puree and bring to uniformity. Set aside for cooling.
    Blueberries the blender to puree and add 30 g of sugar. Put on fire and bring to a boil, remove from heat. Swollen gelatin is combined with hot blueberry puree and bring to uniformity. Set aside for cooling.
  7. We'll make an Italian meringue. 120 g sugar combine with water in a saucepan and put on fire. Bring the syrup to 118 degrees. Check the temperature or a thermometer or a rolling caramel ball, dripping a small amount of syrup in cold water. Should form a plastic mass from which you can easily roll the ball with your fingers.
    We'll make an Italian meringue. 120 g sugar combine with water in a saucepan and put on fire. Bring the syrup to 118 degrees. Check the temperature or a thermometer or a rolling caramel ball, dripping a small amount of syrup in cold water. Should form a plastic mass from which you can easily roll the ball with your fingers.
  8. Meanwhile, beat the whites until soft peaks. As soon as the syrup has reached 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! Set aside.
    Meanwhile, beat the whites until soft peaks. As soon as the syrup has reached 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! Set aside.
  9. The cooled blueberry puree with gelatin is introduced into the meringue and gently mix with a whisk or skimmer.
    The cooled blueberry puree with gelatin is introduced into the meringue and gently mix with a whisk or skimmer.
  10. In a separate bowl, whisk the cream to a stable peak and also mix it with our blueberry mousse. Send to the refrigerator for easy thickening.
    In a separate bowl, whisk the cream to a stable peak and also mix it with our blueberry mousse. Send to the refrigerator for easy thickening.
  11. Prepare our mascarpone cream. We will collect the necessary ingredients. Gelatin pour a small amount of water to swell.
    Prepare our mascarpone cream. We will collect the necessary ingredients.
Gelatin pour a small amount of water to swell.
  12. Brew syrup from sugar and water to 118 degrees (above I described the process). In parallel, beat the yolks until white. A thin stream enter the syrup, 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, dissolve the gelatin and add to the yolk base for our cream. When the mass cools to 40 degrees-add cold butter, cut into small cubes. Whisk stir until smooth. There also send our mascarpone. If the cream formed grains-it does not matter! Put the bowl on the steam bath and with constant stirring with a whisk bring to smoothness and uniformity. Cool.
    Brew syrup from sugar and water to 118 degrees (above I described the process).
In parallel, beat the yolks until white. A thin stream enter the syrup, 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, dissolve the gelatin and add to the yolk base for our cream.
When the mass cools to 40 degrees-add cold butter, cut into small cubes. Whisk stir until smooth. There also send our mascarpone. If the cream formed grains-it does not matter! Put the bowl on the steam bath and with constant stirring with a whisk bring to smoothness and uniformity. Cool.
  13. Separately, whisk the cream to a stable peak and enter into a cooled yolk mass.
    Separately, whisk the cream to a stable peak and enter into a cooled yolk mass.
  14. Our components Boucher is ready and you can begin to assemble the dessert. Form lightly coat with butter and evenly lined with parchment or cling film. The bottom and sides spread already thickened blueberry mousse. Send in the refrigerator for 15 minutes to the mass was taken (froze).
    Our components Boucher is ready and you can begin to assemble the dessert.
Form lightly coat with butter and evenly lined with parchment or cling film. The bottom and sides spread already thickened blueberry mousse. Send in the refrigerator for 15 minutes to the mass was taken (froze).
  15. Pour the cream into the recess mascarpone and level gently with a spatula. Again, send to the refrigerator (freezer) to solidify the cream.
    Pour the cream into the recess mascarpone and level gently with a spatula. Again, send 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 dacquoise and wrapped in cling film, send in the freezer overnight!
    Cover with dacquoise and wrapped in cling film, send in the freezer overnight!
  18. The mirror in the morning, prepare the glaze. Let's gather the ingredients we need. Gelatin pour a small amount of water for swelling.
    The mirror in the morning, prepare the glaze. Let's gather the ingredients we need.
Gelatin pour a small amount of water for swelling.
  19. Combine the cream in a saucepan with sugar syrup and glucose. Boil. At this stage, I introduced my powder dye. You also focus on your (gel or powder) and add glazes in the process of cooking. The hot mass through a strainer pour in the remaining gelatin and carefully stir with a spatula until smooth, taking care not to form unnecessary bulbasket, which we in the mirror glaze to anything!!! Then enter the chocolate and continue to stir until it is completely dissolved and smooth mass.
    Combine the cream in a saucepan with sugar syrup and glucose. Boil. At this stage, I introduced my powder dye. You also focus on your (gel or powder) and add glazes in the process of cooking. The hot mass through a strainer pour in the remaining gelatin and carefully stir with a spatula until smooth, taking care not to form unnecessary bulbasket, which we in the mirror glaze to anything!!! Then enter the chocolate and continue to stir until it is completely dissolved and smooth mass.
  20. If, however, there were bubbles on the surface of our glaze, then get rid of them, 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, however, there were bubbles on the surface of our glaze, then get rid of them, 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 out our frozen bouchée from the freezer and remove from the mold on the grid.
    We take out our frozen bouchée from the freezer and remove from the mold on the grid.
  22. Pour on top of our mirror glaze and let it drain on the sides.Put our bouchée in the form for serving and send to the refrigerator for 15 minutes to solidify the glaze.
    Pour on top of our mirror glaze and let it drain on the sides.Put our bouchée in the form for serving and send to the refrigerator for 15 minutes to solidify the glaze.
  23. Can decorate the dessert in its sole discretion. Perfectly suited fresh berries and marmalade. But in winter I got this option here:
    Can decorate the dessert in its sole discretion. Perfectly suited fresh berries and marmalade. But in winter I got this option here:
  24. Blueberry bouchée in the context of:
    Blueberry bouchée in the context of:

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