Blueberry Mousse Entremets

For the pistachio Dacquoise: Pour the egg whites in the stand mixer recipient...

... the castor sugar...

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

Beat on medium speed for a few seconds...

... then increase to high speed until you obtain a stiff meringue.

In the meantime, sift the almond flour (which has been slightly roasted beforehand), ground pistachios and castor sugar.

Sift on top of a sheet of greaseproof paper. This operation is important to get rid of clusters of sugar or almond powder.

If some bits of pistachios remain...

... they will be added later to the sifted preparation. This will add a nice crunchy effect.

... folding gently with rotating, vertical motions. Make sure the preparation does not collapse!

... transfer into a piping bag fitted with a plain nozzle (diameter 9-10mm).

Pipe into a spiral in 16-cm tart rings...

... starting from the centre towards the edge of the ring.

... and bake in a fan-assisted oven at 200°C (gas 6) for 12 to 15 minutes.

... and slide a knife blade along the ring to release the biscuit. Make sure you do not damage the silicone mat with the knife.

Leave to cool. For an easier operation, remove the biscuits from the rings while they are still hot or warm.

For the coconut nougatine: Organise all the necessary ingredients.

Add the castor sugar and glucose syrup.

Heat the ingredients to 40°C.

Cook over medium heat for a few minutes, stirring constantly until it starts to thicken.

When the consistency is similar to a white roux (base for béchamel)...

... add the grated coconut.

Pour the preparation onto a sheet of greaseproof paper.

Cover with another sheet of greaseproof paper and spread with a rolling pin.

The nougatine should be thin and regular.

Remove the top sheet of greaseproof paper...

... and transfer onto a baking sheet and bake at 170°C (gas 3) for 10 minutes...

For the raspberry marmalade: Organise all the necessary ingredients.

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

Pour the raspberry purée in a saucepan.

... and heat up the preparation between 40 and 60°C.

Stretch some cling film on 4 tart rings (the ones you used for the Dacquoise biscuit). Do this operation on one side of the ring only.

Pour the marmalade into the 4 rings.

Using a small palette knife, spread into a thin layer.

Place the 4 rings in the freezer.

For the blueberry mousse: Organise all the necessary ingredients.

Add the castor sugar.

Cook the sugar until it reaches 121°C. I recommend using a digital thermometer.

Add the castor sugar. This will facilitate the incorporation of the cooked sugar.

The sugar is ready when the bubbles have a diameter of about 1cm before bursting.

Start whisking the egg whites and pour the cooked sugar in a thin stream.

Beat until cooled down completely. We will use the meringue later to make the blueberry mousse.

Tip the Mycryo cocoa butter in a mixing bowl.

Dilute the crème pâtissière powder and castor sugar with about 20% of the blueberry purée.

Heat up the remaining blueberry purée in a saucepan.

When the purée is hot, add the crème pâtissière mix.

Cook over medium heat 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.

When the cream is thick, pour over the cocoa butter and white chocolate.

Combine well with a whisk until the ingredients are completely incorporated.

Place the meringue into a mixing bowl...

... and add the whipped cream. Combine with a whisk.

Transfer a small amount of meringue cream into the blueberry preparation at 25°C...

Add the blueberry preparation to the remaining meringue.

Assembling the cake: Scoop the blueberry mousse into a piping bag fitted with a plain nozzle (diameter 7-8mm).

Place a Dacquoise biscuit at the bottom of a mousse ring (diameter 18cm).

Pipe a lace of blueberry mousse along the edge of the ring.

To remove any air bubbles, spread with a palette knife and create a volcano shape.

Cover the biscuit with a layer of blueberry mousse.

Pipe a second layer of blueberry mousse.

Gently detach the raspberry jelly from the ring and place it on top of the mousse.

Gently press on the jelly disc from the centre outwards to remove any air bubbles in the mousse underneath.

Even the surface with a cranked spatula.

Reserve in the freezer. This will allow you to release the cake from the mousse ring 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.

For the purple icing: (make the day before) Organise all the necessary ingredients.

Pour the water and sugar in a saucepan...

... then add the glucose syrup. (It can be melted in the microwave for a few seconds to give it a liquid consistency that will be easier to work.)

Pour the sweetened condensed milk in a separate recipient.

When the preparation reaches 103°C, pour over the condensed milk and combine.

Add the white chocolate chips...

... and combine well with a whisk until melted.

Add the rehydrated gelatine last. It will melt quickly in the warm icing.

Add some purple colouring powder with the tip of a knife...

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

Refrigerate overnight.

The following day, process the purple icing, using a hand blender (such as Bamix). You should use a deep, narrow recipient.

This will allow to remove any air bubbles and obtain a smooth consistency.

Pour the icing in a thin stream on the surface of the centre, starting from the centre outwards.

Let the excess icing drip down in the tray.

You may use a palette knife to even the surface.

Make sure this operation is very gentle, as you don't want to go through the icing.

For the sugarpaste decorations: Work the sugarpaste with your fingers to soften it.

Work with the fingertips until homogeneous.

Using a rolling pin, roll out the paste to a thickness of 2mm.

Repeat this operation with the remaining sugarpaste until you have 2 flowers per cake.

Discard the sugarpaste excess...

... and place the flowers in the cavities of a half-sphere mould to give them a curved shape.

Leave to set at room temperature for 24 hours. (These flower decorations can be prepared ahead.)

For the finish: Prepare all the elements for the decoration.
Martin Diez provides more details and explanations about the preparation of chocolate decorations at the end of the video.

Place a white chocolate strip, made with tempered Zéphyr white chocolate and crystallized on a mousse ring. Beforehand, spread the chocolate on a strip of acetate for an easier handling and release.

Repeat the same operation to make a second chocolate strip, using white chocolate coloured in pink. Make the pink chocolate circle overlap a little the white circle. Take extra precautions, as these chocolate circles are very fragile.