Mr Blueberry

Ingredients

Sable

Puff Pastry

Pâte à Choux

Craquelin

Cream Cheese Cream (20 pieces) 

Blueberry Cream Cheese Cream

Blueberry Glazing

Method

Sable:

1. Mix everything together until the dough forms 
2. Line 2.5 mm, cut and bake 150°C for 20 minutes

Puff Pastry:

1. Mix flour, salt, and Anchor Unsalted Butter cubes 
2. Add water and vinegar 
3. Shape the dough in a rectangular shape 
4. Cover and rest in chiller for a minimum of one hour 
5. Shape Anchor Lamination Butter Sheet into a square and fold the dough onto it 
6. Apply 2 single folds, and rest minimum one hour 
7. Apply 1 more single fold and rest minimum one hour 
8. Apply last single fold 
9. Line puff pastry dough to 2.5mm and rest in chiller  
10. Freeze the dough to cut rings 
11. Bake at 170°C for 30 minutes and caramelise with icing sugar 

Pâte à Choux:

1. Bring to boil water, Anchor UHT Milk, Anchor Unsalted Butter, sugar, and salt 
2. Remove from heat before mixing in the sifted flour 
3. Cook again for a few minutes, transfer to mixer  
4. Add eggs in 4 parts in the mixer  
5. Keep in the chiller to rest 
6. Pipe in silicone mould 3cm diameter, cover with plastic film and freeze 

Craquelin:

1. Mix all the ingredients together and roll the dough between baking paper to 2mm 
2. Chill and cut the size to cover the piped pâte à choux 

Cream Cheese Cream:

1. Warm up the first part of Anchor Whipping Cream with lemon zest and vanilla seeds  
2. Pour onto the melted white chocolate and emulsify using the hand blender 
3. Add in room temperature Anchor Cream Cheese and emulsify again  
4. Cool down to 35°C to 40°C and mix in whipped Anchor Whipping Cream 
5. Use part of this cream to flavour with reduced blueberry puree 

Blueberry Glazing:

1. Warm up the purees with glucose 
2. Add in mixture of sugar and pectin NH 
3. Cook for 2 minutes then add in neutral glaze and gelatine 
4. Let cool  

Assembly:

1. On the sable base, place a caramelised Puff Pastry ring and fill with Blueberry Cream Cheese Cream and fresh blueberries 
2. To make the head, fill the Pâte à Choux with Cream Cheese Cream 
3. Cast some Blueberry Glazing in a 6cm half sphere silicone mould and push the choux inside 
4. Freeze to set the glaze and unmould  
5. Decorate with white chocolate and fresh blueberries