Blueberry choux composed of
– choux pastry,
– cracker,
– blueberry custard,
– blueberry ganache.
Material used
– Micro-perforated baking mat
– Ancel 210 bloom gelatin
– Fluted piping tip
– filling tip
– Pastry bag
Ingredients
Blueberry ganache
✔140g liquid cream
✔70g white chocolate
✔1 handful blueberries
Blueberry custard cream
✔170g milk
✔50g caster sugar
✔2 egg yolks
✔10g cornflour
✔40g mixed blueberries
Cracker
✔40g brown sugar
✔40g butter
✔40g flour
✔Violet dye
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 tablespoon sugar
✔2 or 3 eggs (depending on size)
The recipe
For 6 puffs
Blueberry ganache
✔140g liquid cream
✔70g white chocolate
✔1 handful blueberries
Heat half the liquid cream in a saucepan. Pour off the heat, in three batches, over the white chocolate previously melted in the microwave. Then pour in the remaining cold liquid cream. and the blended blueberries. Mix, cover with cling film and chill for at least 4 hours.
Cracker
✔40g brown sugar
✔40g butter
✔40g flour
✔Violet dye
Mix all ingredients together, spread between two sheets of parchment paper with a rolling pin, place in the freezer for a few minutes then detail circles the diameter of your choux. Return to the freezer while you prepare your choux.
For the choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔salt
✔1 tablespoon sugar
✔2 or 3 eggs (depending on size)
Heat the water, milk, butter, salt and sugar in a saucepan.
add the flour all at once, and mix well to dry out the dough for 2 to 3 minutes.
Add the beaten eggs gradually, mixing well between each egg.
Poach the puffs on a baking tray lined with a micro-perforated baking mat, and place a disk of cracker on each puff. Bake at 170°C for 35 to 40 minutes (time may vary according to oven). Leave to cool.
You’ll have a little choux pastry left over with these proportions. I was able to make a few chouquettes with…
Blueberry custard cream
✔170g milk
✔50g caster sugar
✔2 egg yolks
✔10g cornflour
✔40g mixed blueberries
Heat the milk in a saucepan. Mix the yolks, sugar and cornflour in a bowl. Pour the hot milk over them. Stir. Pour back into the saucepan. Stir until the cream thickens. Add the mixed blueberries, mix well. Set aside in a bowl, filter on contact and chill.
Assembly
Take the crème pâtissière from the fridge. Loosen a little, then fill the cream into a pastry bag fitted with a piping tip. Make a small hole under each choux and top with the cream.
Beat the blueberry ganache with an electric mixer. Using a piping bag fitted with a fluted tip, pipe the ganache onto your upside-down chou.
I decorated with blueberries and mint leaves.
