Blubry
Gaël Majchrzak
Recipe for 10 portions.
Recipe in 4 steps
Cocoa sponge cake
1| Egg yolk (A) | 204g | 10.0 % |
| Water (A) | 101g | 4.9 % |
| Sugar (A) | 478g | 23.4 % |
| Melted unsalted AOP butter (B) | 447g | 21.9 % |
| Flour T55 (C) | 225g | 11.0 % |
| Starch (C) | 79g | 3.8 % |
| COCOA POWDER 22/24% | 59g | 2.8 % |
| Baking powder (C) | 8g | 0.3 % |
| Egg white (D) | 354g | 17.3 % |
| Egg white powder gallia (D) | 14g | 0.6 % |
| Sugar for egg white (D) | 71g | 3.4 % |
| Total | 2040g | 100% |
Whisk A for around 10 minutes until you get a ribbon form. Gradually add B previously heat at 50°C and continu to whip for 2 more minutes. A part beat D until you get a smooth and soft meringue. Combine this 2 masses with adding gradually C and the cocoa powder previously combined. Spread 1100 g per tray and bake for 20 minutes at 170°C. |
Wild blueberry compote
2| Wild blueberry IQF (A) | 630g | 65.7 % |
| Raspberry purée (A) | 158g | 16.4 % |
| Sugar (B) | 79g | 8.2 % |
| Pectine 325 NH95 (B) | 6g | 0.6 % |
| Lemon purée (C) | 17g | 1.7 % |
| Gelatin powder 200 bloom (D) | 10g | 1.0 % |
| Water for gelatin (D) | 58g | 6.0 % |
| Total | 958g | 100% |
Cooked until texture desire A. Combine with B previously mixed and sifted together and bring to a boil. Incorpore C when still boiling and then let cool down. Add D at 70°C and let set at 5°C. Pour between 2 layers of sponge |
Creamy hazelnut praliné
3| Hokkaido fresh cream (A) | 484g | 20.3 % |
| UHT whole milk (A) | 704g | 29.6 % |
| Egg yolk (B) | 145g | 6.0 % |
| Trehalose sugar (B) | 264g | 11.1 % |
| Gelatin powder 200 bloom (C) | 33g | 1.3 % |
| Water for gelatin (D) | 198g | 8.3 % |
| HAZELNUT PRALINE 50% Smooth | 550g | 23.1 % |
| Total | 2378g | 100% |
Combine A with B previously mixed and cook to 85°C. Incorpore C when temperature is lower than 70°C. Pour on D and the praliné then fill the mold directly. Place the previous preparation on top and keep in freezer. |
Tannea 43% mousse
4| UHT whole milk (A) | 480g | 24.0 % |
| Hokkaido fresh cream (A) | 120g | 6.0 % |
| Gelatin powder 200 bloom (B) | 17g | 0.8 % |
| Water for gelatin (B) | 102g | 5.1 % |
| Milk chocolate TANNEA 43% | 600g | 30.0 % |
| Hokkaido fresh cream (D) | 680g | 34.0 % |
| Total | 1999g | 100% |
Warm A to 35°C. Incorpore B previously melted. Combine with the chocolate melted at 32°C. Add D gently. Use it at 32°C. |
Final assembly
Decoration:
Gianduja plate, hazelnut and blueberry.