Pâtisserie

Éclair, Tahitiensis vanilla cream cheese and blueberry mousse

5j recipe

DOSES FOR: 15 porzioni

Recipe by Pastry Chef Alessandro Rossetti

Éclair, Tahitiensis vanilla cream cheese and blueberry mousse
5j recipe
ingredients

300 g Ravifruit blueberry purée

4 g Sosa Agar Agar

50 g Fresh blueberries

preparation

Combine all cold ingredients in a pan then slowly bring to the boil.

Pour into a container and allow to form a gel.

Mix until smooth and velvety.

details

Store for up to 3 days at +4° C.

Recommended amount: 15 g per portion.

Freezable.

ingredients

80 g UHT whole milk

400 g Elle&Vire Original American Cream Cheese

65 g MonS organic natural yoghurt

90 g Caster sugar

8 g Sosa bovine gelatine powder

40 g Hydration water

292 g Elle&Vire Excellence 35% cream

5 g Norohy Tahiti Vanilla

preparation

With the help of a stand mixer, combine the cream cheese, sugar and vanilla.

Heat the milk and melt the rehydrated gelatine in with the weight of water.

Add the hot milk to the mixture in the stand mixer.

Semi-whip the cream and add it to the main mixture at 26° C.

Add into the Eclairs and blast chill.

details

Store for up to 3 days at +4° C.

Recommended amount: 30 g per portion,

Freezable.

ingredients

1000 g Ravifruit blueberry purée

80 g Fresh egg whites

4 g Sosa Albumen powder

130 g Caster sugar

25 g Water for meringues

26 g Sosa bovine gelatine powder

130 g Hydration water

500 g Elle&Vire Excellence 35% cream

preparation

Whip the cream in a stand mixer at a medium and constant speed then store at +4° C.

Prepare a sugar syrup with the water.

Once the syrup has reached 110° C, start whipping the egg whites together with the albumen.

Pour the syrup heated to 121° C over the egg whites then whip at medium speed until reaching 40° C.

Heat half the purée to 50° C. Melt the hydrated gelatine in the mixture then combine with the remaining cold purée.

Lighten with the meringue at 35–40° C and finish off with the semi-whipped cream.

Pour into moulds and blast chill at -18° C.

details

Store for up to 3 days at +4° C.

Recommended amount: 20 g per portion.

Freezable.

ingredients

300 g Valrhona Neutral Glaze – Absolu Cristal

35 g Water

preparation

Combine the two ingredients in a saucepan and bring to the boil.

Mix with an immersion blender then spray onto the frozen cheesecakes at 80° C.

details

Store at +4° C.

Recommended quantity: to taste.

Assembly and finishing

Pour the gel into the cavity of the La Rose Noire Eclair tartlet. Adorn with dollops of the Cream Cheese mixture. Lay the blueberry mousse balls on top and decorate with the gel and fresh blueberries.