Mr Blueberry


Apr 14, 2023

1 min read

90 gr Flour 
75 gr Anchor Unsalted Butter  
40 gr Icing Sugar   
40 gr Ground Almonds  
3 gr Salt
Puff Pastry
500 gr All-purpose Flour 
12 gr Salt  
150 gr Anchor Unsalted Butter
230 gr Water 
20 gr Vinegar  
250 gr Anchor Lamination Butter Sheet (For Lamination)    
Pâte à Choux
125 gr Anchor UHT Milk
125 gr Water  
5 gr Salt  
5 gr Sugar
125 gr Anchor Unsalted Butter  
160 gr Flour
250 gr Eggs
72 gr Anchor Unsalted Butter  
90 gr Brown Sugar 
90 gr Flour  
QS gr Vanilla  
Cream Cheese Cream (20 pieces) 
200 gr Anchor Whipping Cream
200 gr White Chocolate
1 u Vanilla Pod
0.5 u Lemon Zest 
280 gr Anchor Cream Cheese
250 gr Anchor Whipping Cream  (Whipped)
Blueberry Cream Cheese Cream
300 gr Cream Cheese Cream  
60 gr
Frozen Blueberry Puree (to be reduced half) 
Blueberry Glazing
200 gr Frozen Blueberry Puree    
80 gr Frozen Raspberry Puree  
80 gr Glucose  
90 gr Sugar 
10 gr Pectin NH
100 gr Neutral Glaze
50 gr Gelatine Mass 
  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 
  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  
  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



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