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Blueberry Lemon Petits Gâteaux

Posted by: AUI

Active Time

0 Hour
45 Minutes

Total Time

2 Hour
30 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

12.9 oz Blueberry Gelee 366 g Blueberry Gelee

9.8 oz Lemon Panna Cotta 277 g Lemon Panna Cotta

24.1 oz Blueberry Mousse 683 g Blueberry Mousse

27.0 oz Lemon Financier Sponge Cake 765 g Lemon Financier Sponge Cake

26.5 oz Blueberry Glaze 750 g Blueberry Glaze

PCB CREATION DAISIES, WHITE CHOCOLATE as Needed PCB CREATION DAISIES, WHITE CHOCOLATE as Needed (616319) (616319) Qty: 1

PCB CREATION SPRING MAPLE LEAVES, WHITE CHOCOLATE as Needed PCB CREATION SPRING MAPLE LEAVES, WHITE CHOCOLATE as Needed (616287) (616287) Qty: 1

Blueberry as Needed Blueberry as Needed

Directions

Dispense the Blueberry Gelée into a Silikomart Micro Dome Mold (5920030402) half way full and freeze completely. Once frozen, dispense a layer of the Lemon Panna Cotta on top and freeze completely. Pipe the Blueberry Mousse into a Silikomart Flexi Half-Sphere Mold (591003), making sure to leave room for the insert. Remove the inserts from the first mold and press into the mousse in the second mold, followed by circle cut-outs of the Lemon Financier Sponge Cake. Scrape off any excess mousse and freeze completely. Remove from the mold and coat with the Blueberry Glaze; garnish with chocolate décor ladybug (608247) and bumble bee (608249) as desired.

1Blueberry Gelee

Ingredients

8.8 oz FROZEN PUREE, BLUEBERRY, 1 KG 250 g FROZEN PUREE, BLUEBERRY, 1 KG (655014) (655014) Qty: 1

1.8 oz Blueberry 50 g Blueberry

1.8 oz Granulated sugar 50 g Granulated sugar

0.3 oz Fruit Pectin, 500g 8 g Fruit Pectin, 500g (672155) (672155) Qty: 1

0.3 oz CHILLED PUREE, LEMON, 1 KG 8 g CHILLED PUREE, LEMON, 1 KG (655056) (655056) Qty: 1

Directions

Combine the blueberry purée and fresh blueberries in a saucepan and bring to a simmer. Whisk together the sugar and pectin, then add to the blueberry mixture. Bring to a boil for 1 minute; remove from heat and whisk in the lemon puree.

2Lemon Panna Cotta

Ingredients

8.9 oz Cream, Half and half 251 g Cream, Half and half

0.9 oz Panna Cotta (1 Box: 6 Bags) 25 g Panna Cotta (1 Box: 6 Bags) (504110) (504110) Qty: 1

0.1 oz Lemon Compound 2 g Lemon Compound (011113) (011113) Qty: 1

Directions

Combine the panna cotta mix with half and half in a saucepan and bring to a rolling boil while stirring constantly. Stir in the lemon compound.

3Blueberry Mousse

Ingredients

2.5 oz Alaska-Express Neutral (1 Box: 5 Bags) 70 g Alaska-Express Neutral (1 Box: 5 Bags) (633001) (633001) Qty: 1

3.5 oz Water 100 g Water

17.0 oz Heavy cream 481 g Heavy cream

1.1 oz Blueberry Compound 32 g Blueberry Compound (690014) (690014) Qty: 1

Directions

Whisk together the Alaska-Express neutral mix and water. Fold in the whipped cream in three parts and fold in the blueberry compound.

4Lemon Financier Sponge Cake

Ingredients

2.9 oz All-purpose flour 82 g All-purpose flour

4.4 oz ALMONDFLOUR SUPER FINE MESH #20, 25LBS 125 g ALMONDFLOUR SUPER FINE MESH #20, 25LBS (204168) (204168) Qty: 1

4.2 oz Powdered sugar 120 g Powdered sugar

0.2 oz Frozen Zest, Lemon, 500g, sifted 5 g Frozen Zest, Lemon, 500g, sifted (655700) (655700) Qty: 1

7.6 oz Egg white, sifted 217 g Egg white, sifted

4.2 oz Granulated sugar, sifted 120 g Granulated sugar, sifted

0.0 oz Original Bourbon Vanilla Beans Planifolia (Madagascar), melted 1 g Original Bourbon Vanilla Beans Planifolia (Madagascar), melted (596101) (596101) Qty: 1

2.5 oz Butter 72 g Butter

1.0 oz Lemon Compound 27 g Lemon Compound (011113) (011113) Qty: 1

Directions

Sift together the dry ingredients. Add in the lemon zest. In a stand mixer with a whip attachment combine the egg whites with the sugar and whip till medium peak. Add lemon zest into the sifted dry ingredients then fold into the meringue. Add the scraped vanilla bean into the melted butter, and then fold into the batter. Fold in the lemon compound. Spread onto a flat half-sheet pan lined Silikomart mat and bake at 350°F/176°C for 12- 15 minutes or until it is done.

5Blueberry Glaze

Ingredients

23.2 oz Chocobrillant, White soft chocolate glaze, 6Kg 659 g Chocobrillant, White soft chocolate glaze, 6Kg (750071) (750071) Qty: 1

3.6 oz Blueberry Compound 101 g Blueberry Compound (690014) (690014) Qty: 1

Gel Color - Violet as Needed Gel Color - Violet as Needed (586097) (586097) Qty: 1

Directions

Heat the glaze to 95˚F/35°C and combine with the blueberry compound in a bowl. Gently mix in the gel color until dissolved, careful not to whisk to avoid bubbles.

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Fruits (citrus, tropical, berries, etc.)
Nuts
Dairy
Others
Vanilla

Texture Profile

Dense
Others

Blueberry Lemon Petits Gâteaux

Assembly

Ingredients

Directions

1Blueberry Gelee

Ingredients

Directions

2Lemon Panna Cotta

Ingredients

Directions

3Blueberry Mousse

Ingredients

Directions

4Lemon Financier Sponge Cake

Ingredients

Directions

5Blueberry Glaze

Ingredients

Directions

Taste Profile

Aroma Profile

Texture Profile

Temperature Profile

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