Vanilla and blueberry chouquette
A creation of Florence Lesage
World pastry-confectioner vice-champion, silver medallist of the final competition Worldskills in 2015 in São Paulo. Florence Lesage was pastry chef in The Westin hotel Paris-Vendôme and won The International Confectionary Art Competition in 2022 alongside Alexis Beaufils.
Ingredients
Choux pastry
178 g Unsalted butter
178 g Water
178 g Whole milk
14 g Granulated sugar
9 g Fine salt
178 g Bread flour
266 g Whole eggs
Vanilla mascarpone cream
35 g Whole milk
35 g Granulated sugar
1 Vanilla bean
23 g Gelatin mass
76 g Mascarpone
327 g Heavy cream (35% fat)
Blueberry compote
145 g Blueberry puree
18 g Glucose
21 g Granulated sugar
3.5 g Pectin NH
14 g Lemon puree
Sweetened blueberry puree
The sweetened blueberry puree is a blend of varieties from Canada. This puree is 100% natural, with no added flavoring, offering a slightly thick texture and a taste that is perfectly balanced in acidity and astringency. Packaged in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
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Choux pastry
In a saucepan, bring the butter, water, milk, sugar, and salt to a boil. Remove from heat, add the sifted flour, and mix vigorously with a whisk. Dry the mixture over the heat. Transfer to a mixer bowl and add half of the eggs. Mix with the paddle attachment at medium speed. Add the remaining eggs and adjust the texture with milk. Pipe onto a baking sheet lined with Silpain and sprinkle with pearl sugar. Bake in a deck oven at 160°C (320°F) for 45 minutes.
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Vanilla mascarpone cream
Boil the milk with the granulated sugar and vanilla. Add the gelatin mass. Strain over the mascarpone and mix vigorously. Add the cold heavy cream while blending to avoid lumps.
Refrigerate for 12 hours. -
Blueberry compote
Heat the blueberry puree and glucose to 30°C (86°F). Gradually add the granulated sugar and pectin NH, then cook at 85°C (185°F) for 5 minutes. Add the lemon puree and blend thoroughly.
Cool in the refrigerator. -
Assembly
Pierce the choux and pipe in the whipped vanilla mascarpone cream. Add the blended blueberry compote (to obtain a smoothy texxture), then pipe more cream. This will isolate the choux with cream and prevent the compote from making the choux soggy. Dust with icing sugar, then pipe a ball of cream on top of the choux and hollow it slightly with a heated melon baller.
Add a brunoise of blueberries mixed with glaze and a zest of lime to the hollow. Decorate with Astina Cress shoots.
