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Marie Juguet
Recipe Step by Step
Step01
Intense nutty sponge
300g Blanched Californian almond flour
180g Egg whites
85g Sugar
530g Egg
85g Sugar
3g Fine salt
70g Whole wheat flour
Roast the nut flour at 300°F (150°C) for approx. 15 minutes.
Leave to cool.
Beat the egg whites with the first portion of sugar.
Mix together the nut flour, eggs, second portion of sugar, and salt. Add the flour and stir again.
Gently fold in the egg whites using a spatula. Use immediately.
Leave to cool.
Beat the egg whites with the first portion of sugar.
Mix together the nut flour, eggs, second portion of sugar, and salt. Add the flour and stir again.
Gently fold in the egg whites using a spatula. Use immediately.
Step02
Blueberry confit
1,100g 100% Vaccinium Myrtillus blueberry purée
245g Fresh blueberries
185g Glucose DE35/40
185g Sugar
25g Pectin NH
35g 100% Femminello lemon purée
Heat the blueberry purée, fresh blueberries, and glucose to 105°F (40°C). Mix the sugar with the pectin then add it to the heated purée.
Bring to a boil, add the lemon purée, and refrigerate.
Bring to a boil, add the lemon purée, and refrigerate.
Step03
Almond Inspiration & Praline Crisp
130g Almond Inspiration
300g 70% nutty almond praliné
215g Crispy wheat flake cereal
Melt the couverture and mix together all the ingredients.
Step04
Fruity blueberry Italian meringue
30g 100% Vaccinium Myrtillus blueberry purée
4g Albuwhip
10g Water
35g Sugar
In the bowl of a mixer, combine the fruit purée chilled to 40°F (4°C) and the sifted albumin.
Mix and wait 15/20 minutes for the albumin to bloom.
In a saucepan, combine the water and sugar, cook at 245°F (118°C), then combine them with the purée and albumin once they are frothy.
Beat on a medium speed in a blender until cool (approx. 85°F or 30°C).
Mix and wait 15/20 minutes for the albumin to bloom.
In a saucepan, combine the water and sugar, cook at 245°F (118°C), then combine them with the purée and albumin once they are frothy.
Beat on a medium speed in a blender until cool (approx. 85°F or 30°C).
Step05
Fruity blueberry whipped cream
40g 100% Vaccinium Myrtillus blueberry purée
70g Whipping cream
Combine the fruit purée and cream (both chilled to 40°F or 4°C) and beat them at a medium speed until they have the airy texture of a standard whipped cream.
Step06
Intense Vaccinium Myrtillus Blueberry Mousse
6.5g Powdered gelatin 220 Bloom
100g 100% Vaccinium Myrtillus blueberry purée
200g 100% Vaccinium Myrtillus blueberry purée
80g Fruity blueberry Italian meringue
120g Fruity blueberry whipped cream
Sprinkle the gelatin over the smaller portion of fruit purée chilled to 40°F (4°C), then wait 15 to 20 minutes for the gelatin to bloom.
Heat the mixture to 120/140°F (50/60°C) to melt the gelatin, then combine it with the second portion of purée chilled to 40°F (4°C). Mix with an immersion blender until completely homogenous.
Combine about one third of the purée with the Italian meringue, starting with a whisk to bring the different textures together.
Add the remaining fruit purée and mix it in with a spatula, then finish off by gently folding in the whipped cream so you lose as little volume as possible.
Immediately pour into a container.
Heat the mixture to 120/140°F (50/60°C) to melt the gelatin, then combine it with the second portion of purée chilled to 40°F (4°C). Mix with an immersion blender until completely homogenous.
Combine about one third of the purée with the Italian meringue, starting with a whisk to bring the different textures together.
Add the remaining fruit purée and mix it in with a spatula, then finish off by gently folding in the whipped cream so you lose as little volume as possible.
Immediately pour into a container.
Step07
Basic Creme anglaise
300g Whole milk
60g Glucose DE60
60g Egg yolks
Bring the milk and glucose DE60 to a boil, then combine them with the egg yolks. Heat the mixture to 183°F (84°C) and mix with an immersion blender to combine. Use immediately or cool down quickly and store in the refrigerator.
Step08
Intense Opalys & Vakana Mousse with a Creme Anglaise
385g Basic crème anglaise
4g Vakana vanilla pearls
10g Powdered gelatin 220 Bloom
50g Water for the gelatin
625g Opalys 33%
655g Whipping cream
Weigh out the amount of hot crème anglaise required for the recipe.
Add the vanilla pearl and bloomed gelatin.
Using a spatula, slowly combine the warm mixture with the partially melted chocolate to make an emulsion. Blend thoroughly and immediately using an immersion blender to make a perfect emulsion.
Check the emulsion’s temperature (it should be 85/90°F or 30/32°C) and gradually fold in the whipped cream using a spatula.
Use immediately and freeze.
Add the vanilla pearl and bloomed gelatin.
Using a spatula, slowly combine the warm mixture with the partially melted chocolate to make an emulsion. Blend thoroughly and immediately using an immersion blender to make a perfect emulsion.
Check the emulsion’s temperature (it should be 85/90°F or 30/32°C) and gradually fold in the whipped cream using a spatula.
Use immediately and freeze.
Step09
Absolu Cristal Neutral Spray Glaze
475g Absolu Cristal Neutral glaze
25g Water
Bring the Absolu Cristal neutral glaze to a boil in water. Immediately apply using a spray gun at approx. 175°F (80°C).
Step10
Blueberry Spray Glaze
500g Absolu Cristal neutral glaze
50g 100% Vaccinium Myrtillus blueberry purée
Bring the Absolu Cristal neutral glaze to a boil with the blueberry purée. Blend them and strain the mixture. Use a spray gun to apply immediately at approx. 175°F (80°C).
Assembly and finishing
Make the sponge and put 200g in each 16cm ring, then bake for 25 minutes at 320°F (160°C). Place the sponges in the freezer as soon as they have baked.
Make the confit and spread 250g onto each sponge circle. Smooth the surface and freeze. Make the almond crisp and spread 90g into 14cm rings. Keep refrigerated.
Make the intense blueberry mousse and pour 10g into each cavity in a Silikomart Truffles 40 mold, and 4g into each indent in a Silikomart Truffles 5 mold. Freeze.
Assembly:
Make the Opalys and Vakana mousse and let it start to set slightly before you use it, to make the assembly tidier. Put the insert in a Silikomart Wave mold with the confit facing downwards.
Place 270g of mousse around the edges and on top of the insert. Add the crisp, and freeze.
Finishes:
Turn out the desserts and molded blueberry mousse pieces. Place 5 large blueberry mousse pieces and 6 small blueberry mousse pieces on the confit. Completely spray the dessert with Absolu glaze, then use the blueberry glaze to coat just the edges so that they are evenly shaded.