for your Birthday you want, of course, a special pastry! it’s your day and it’s also very nice when you have a Birthday cake which nobody else has!
so I was thinking for a while about this pastry and the taste combinations… will I make a blueberry mousse or just with blackberries? blueberries alone or with a ‘touch’ of violets aroma? and yes, my Birthday cake was created ❤
a pinch of salt
100g brown sugar
(bio) lemon zest
pain de genes
1tbs baking powder
40g lemon juice
wild blueberry/violet mousse
250g wild blueberries
50g white chocolate
250g whipped cream
5 gelatin leaves
2 gelatin leaves
150g white chocolate
mix all the ingredients together and rub gently between your hands until a dough is formed. Put it for 1 hour in the fridge. Roll the dough out thinly and bake at 170C for about 10 min., in a 20cm baking ring
crumble all the ingredients together and rub gently between your hands. Stop rubbing when crumbs arise (so do not knead!) divide a thin layer in a baking ring (18cm), put the ring on the pate sucree (don’t push) and divide the crumble lightly in the space between the both baking rings and bake further at 170C for about 10 min. Now you get a beautiful crispy bottom with a slightly darker upstanding edge!
pain de genes:
mix the marzipan with the eggs, add the milk, melted butter and the flour with the baking powder. Divide it over a (15cm) baking ring, push some blueberries in the biscuit, and bake at 170C for about 20 min., leave to cool
knead the lemon zest with the sugar (the lemon spread now a very nice aroma), add the eggs and the lemon juice and boil it till 85C, cool it till 55C. Add the butter (at room temp.), divide the delicious lemon curd in a (15cm) baking ring and put it in the freezer
heat the blueberry puree till 76C, add the (pre) soaked gelatin and pour it over the white chocolate. Cool it till 35C, add a little bit violet aroma and the mixed whipped cream. Divide the mousse in a 20cm baking ring, place the frozen lemon cremeux and the biscuit on top, push down a little, and put it in the freezer
heat the milk, water and glucose, add the (pre) soaked gelatin, pour over the chocolate and stir well. Add some purple/red colour, till you get a nice light purple glacage colour. Take a blender, mix through the glacage to remove the air bubbles and to make the glacage smooth and shiny. When the glacage has a temp. of around 34C, pour it over the frozen entremet and divide it over the pate sucree/crumble
decorate the entremet with edible violets, fresh blackberries, blueberries en raspberries!