» Chefs recipes » Desserts » Entremets

Blueberry Mousse Entremets

Makes: 4 cakes (Ø Author: Martin Diez,
18cm) Chef Chocolatier
Recette de l'Entremet Printanier à la …
and Patissier at
Time: 24 hours
Chocolate
Difficulty: Academy, Cacao
Published on : 1 Barry
Apr. 2014
101 ratings
4 comments

Ingredients for 4 cakes (Ø 18cm):

For the pistachio Dacquoise: For the coconut nougatine: For the purple icing:
170g castor sugar 30g unsalted butter 50g water
120g ground pistachios 15g glucose syrup 100g sugar
50g almond meal 35g castor sugar 100g glucose syrup
200g egg whites 1g pectin NH 65g sweetened condensed
100g castor sugar 5g sugar milk
35g brown sugar 40g grated coconut 100g Zéphyr white chocolate
couverture
For the raspberry marmalade: For the meringue:
6g powder gelatine (200
260g Capfruit raspberry purée 120g egg whites
bloom)
20g pectin NH powder (pectin 25g sugar
36g water (for the gelatine)
for jams) 70g water
Water-soluble purple
220g castor sugar 200g sugar colouring
For the blueberry mousse: Silver iridescent colouring
405g Capfruit blueberry purée powder
40g crème pâtissière powder For the finish:
10g sugar
White sugarpaste icing
85g Mycryo cocoa butter
Zéphyr white chocolate
70g Zéphyr white chocolate
couverture, tempered
couverture
Pink iridescent colouring
350g meringue (ingredients
powder
above)
880g whipped cream

Method for Blueberry Mousse Entremets:

1 Before starting this 2 For the pistachio
Blueberry Mousse Dacquoise: Pour the egg
Entremets recipe, make sure whites in the stand mixer
you have organised the recipient...
necessary ingredients for
the pistachio Dacquoise.

3 ... the castor sugar... 4 ... and the light brown sugar.
Add both sugars before
staring to whisk.

5 Beat on medium speed for a 6 ... then increase to high

few seconds... speed until you obtain a stiff
meringue.

7 In the meantime, sift the 8 Sift on top of a sheet of

almond flour (which has greaseproof paper. This
been slightly roasted operation is important to
beforehand), ground get rid of clusters of sugar
pistachios and castor sugar. or almond powder.

9 If some bits of pistachios 10 ... they will be added later to

remain... the sifted preparation. This
will add a nice crunchy
effect.

11 Pour the sifted mix into a 12 ... folding gently with

thin stream over the rotating, vertical motions.
meringue and combine with Make sure the preparation
a rubber spatula... does not collapse!

13 When ready, the meringue 14 ... transfer into a piping bag

must be used immediately, fitted with a plain nozzle
hence the need to sift the (diameter 9-10mm).
powders while beating the
egg whites. When the
Dacquoise preparation is
ready...

15 Pipe into a spiral in 16-cm 16 ... starting from the centre

tart rings... towards the edge of the
ring.

17 Make a total of 4 Dacquoise 18 ... and bake in a fan-

biscuits... assisted oven at 200°C (gas
6) for 12 to 15 minutes.
19 When cooked, remove from 20 ... and slide a knife blade
the oven... along the ring to release the
biscuit. Make sure you do
not damage the silicone
mat with the knife.

21 Leave to cool. For an easier 22 For the coconut nougatine:

operation, remove the Organise all the necessary
biscuits from the rings while ingredients.
they are still hot or warm.

23 Place the butter in a 24 Add the castor sugar and

saucepan. glucose syrup.

25 Heat the ingredients to 26 Add the pectin NH,

40°C. combined to 5 grams of
castor sugar, to the hot
preparation. It is essential to
combine the pectin NH with
sugar first, in order to avoid
a grainy consistency. The
temperature is also
essential to get the right
consistency, 40°C being the
ideal temperature.

27 Cook over medium heat for 28 When the consistency is

a few minutes, stirring similar to a white roux (base
constantly until it starts to for béchamel)...
thicken.

29 ... and large bubbles form... 30 ... add the grated coconut.

31 Continue cooking over 32 Pour the preparation onto a

medium heat, stirring sheet of greaseproof paper.
constantly.

33 Cover with another sheet of 34 The nougatine should be

greaseproof paper and thin and regular.
spread with a rolling pin.

35 Remove the top sheet of 36 ... and transfer onto a

greaseproof paper... baking sheet and bake at
170°C (gas 3) for 10
minutes...
37 ... until golden. Set aside. 38 For the raspberry
marmalade: Organise all the
necessary ingredients.

39 Combine the pectin NH with 40 Pour the raspberry purée in

a little castor sugar. As a saucepan.
mentioned earlier, this will
avoid lumps due to a poor
incorporation of the pectin.

41 Add the remaining castor 42 ... and heat up the

sugar... preparation between 40 and
60°C.

43 Using a whisk, add the 44 Stretch some cling film on 4

pectin mix and incorporate. tart rings (the ones you
Bring to a boil. used for the Dacquoise
biscuit). Do this operation
on one side of the ring only.

45 Pour the marmalade into 46 Using a small palette knife,

the 4 rings. spread into a thin layer.

47 This operation should be 48 Place the 4 rings in the

done immediately, before freezer.
the jelly sets.

49 For the blueberry mousse: 50 Start by making the

Organise all the necessary meringue. Tip the water in a
ingredients. saucepan.

51 Add the castor sugar. 52 Cook the sugar until it

reaches 121°C. I
recommend using a digital
thermometer.

53 In the meantime, pour the 54 Add the castor sugar. This

egg whites in the stand will facilitate the
mixer recipient. incorporation of the cooked
sugar.

55 The sugar is ready when the 56 Start whisking the egg

bubbles have a diameter of whites and pour the cooked
about 1cm before bursting. sugar in a thin stream.
57 Beat until cooled down 58 Tip the Mycryo cocoa butter
completely. We will use the in a mixing bowl.
meringue later to make the
blueberry mousse.

59 Add the white chocolate 60 Dilute the crème pâtissière

chips. Set aside. powder and castor sugar
with about 20% of the
blueberry purée.

61 Combine well with a whisk 62 Heat up the remaining

until homogeneous. blueberry purée in a
saucepan.

63 When the purée is hot, add 64 Cook over medium heat

the crème pâtissière mix. until thick, stirring with a
whisk. The operation is
exactly the same as for a
normal pastry cream,
except here milk has been
replaced with fruit purée.

65 When the cream is thick, 66 Combine well with a whisk

pour over the cocoa butter until the ingredients are
and white chocolate. completely incorporated.

67 Leave to cool at room 68 Place the meringue into a

temperature down to 25°C. mixing bowl...

69 ... and add the whipped 70 Transfer a small amount of

cream. Combine with a meringue cream into the
whisk. blueberry preparation at
25°C...

71 ... and combine vigorously 72 Add the blueberry

with a whisk. This will preparation to the remaining
facilitate the incorporation meringue.
of all the ingredients.

73 Whisk vigorously, making 74 Assembling the cake:

sure the preparation does Scoop the blueberry
not collapse. mousse into a piping bag
fitted with a plain nozzle
(diameter 7-8mm).
75 Place a Dacquoise biscuit at 76 Pipe a lace of blueberry
the bottom of a mousse ring mousse along the edge of
(diameter 18cm). the ring.

77 To remove any air bubbles, 78 Cover the biscuit with a

spread with a palette knife layer of blueberry mousse.
and create a volcano shape.

79 Arrange pieces of coconut 80 Pipe a second layer of

nougatine over the blueberry mousse.
blueberry mousse, which
will give a nice crunchy
effect to the cake.

81 Gently detach the raspberry 82 Gently press on the jelly

jelly from the ring and place disc from the centre
it on top of the mousse. outwards to remove any air
bubbles in the mousse
underneath.

83 Finish with a layer of 84 Even the surface with a

blueberry mousse on top. cranked spatula.

85 Reserve in the freezer. This 86 For the purple icing: (make

will allow you to release the the day before) Organise all
cake from the mousse ring the necessary ingredients.
easily, simply by heating the
sides with a blowtorch.
Up to this stage, this recipe
can be made in advance
and stored in the freezer. On
the day, simply remove the
cake from the freezer and
continue with the steps
below.

87 Pour the water and sugar in 88 ... then add the glucose
a saucepan... syrup. (It can be melted in
the microwave for a few
seconds to give it a liquid
consistency that will be
easier to work.)

89 Heat the ingredients until 90 Pour the sweetened

the temperature reaches condensed milk in a
103°C. This should be very separate recipient.
quick. Basically, the
temperature is right when
you reach a gentle boil.
91 When the preparation 92 Add the white chocolate
reaches 103°C, pour over chips...
the condensed milk and
combine.

93 ... and combine well with a 94 Add the rehydrated gelatine

whisk until melted. last. It will melt quickly in
the warm icing.

95 Add some purple colouring 96 ... and combine well with a

powder with the tip of a whisk. Colouring powders
knife... are very effective. I
recommend working with
very small quantities, then
adjust the colour by adding
more powder if needed.

97 Combine vigorously with a 98 Refrigerate overnight.

whisk. You will obtain the
final colour after whisking
for a few minutes.

99 The following day, process 100 This will allow to remove

the purple icing, using a any air bubbles and obtain a
hand blender (such as smooth consistency.
Bamix). You should use a
deep, narrow recipient.

101 Place the cake on a cooling 102 Pour the icing in a thin
rack. The grid should be stream on the surface of the
placed on a deep baking centre, starting from the
tray in order to collect the centre outwards.
icing excess.

103 The sides should be coated 104 Let the excess icing drip
with an even layer of icing. down in the tray.

105 You may use a palette knife 106 Make sure this operation is
to even the surface. very gentle, as you don't
want to go through the
icing.

107 Place in the fridge for the 108 For the sugarpaste
icing to set and for the cake decorations: Work the
to defrost slowly. sugarpaste with your fingers
to soften it.
109 Add some iridescent pink 110 Work with the fingertips
colouring powder with the until homogeneous.
tip of a knife.

111 Using a rolling pin, roll out 112 Create sugarpaste flowers.
the paste to a thickness of Use any flower-shaped
2mm. cookie cutter for this
operation. We used a
sunflower pattern for this
recipe. Press firmly on the
cutter...

113 ... then gently detach the 114 Repeat this operation with
flower. the remaining sugarpaste
until you have 2 flowers per
cake.

115 Discard the sugarpaste 116 ... and place the flowers in
excess... the cavities of a half-sphere
mould to give them a curved
shape.

117 Leave to set at room 118 For the finish: Prepare all
temperature for 24 hours. the elements for the
(These flower decorations decoration.
can be prepared ahead.) Martin Diez provides more
details and explanations
about the preparation of
chocolate decorations at
the end of the video.

119 Place a white chocolate 120 Repeat the same operation

strip, made with tempered to make a second chocolate
Zéphyr white chocolate and strip, using white chocolate
crystallized on a mousse coloured in pink. Make the
ring. Beforehand, spread the pink chocolate circle
chocolate on a strip of overlap a little the white
acetate for an easier circle. Take extra
handling and release. precautions, as these
chocolate circles are very
fragile.

121 Arrange two sugarpaste 122 In the centre of each flower,

flowers on the surface of pipe a drop of purple icing,
the cake. using a decorating bag.
Reserve this fabulous cake
in the fridge until ready to
serve.