Category Archives: Fruit

Jasmine and Grand Marnier blueberry sauce choux

We left the sand castles behind

I am always looking forward to vacations, but it is so comforting returning home afterward.
We had quite an eventful July so far: going to Cyprus, my love’s birthday, a dear friend’s wedding and now we have a new member in the family: Ed aka Mister Cat. He is with us for 4 days already but did not manage to take a picture of him: always playing, running around and jumping at stuff.

Getting back to real life, blogging included, is damn hard. I still have my head between the clouds. I still feel like swimming and walking on the beach at evening to smell the salty air and feel the breeze. C’mon, snap out of it now.

When returning from the airport, we stopped in the mountains and bought the most precious wild raspberries and blueberries. At this time of year you can see lots of people selling buckets of forest fruits freshly picked from the woods. If I could I would just take them all, as forest fruits are so addictive.

Back home I felt like baking a familiar, dear recipe that brings comfort along. So, I made choux. I wanted to use some of the berries so I made a blueberry sauce with Grand Marnier for a little kick and paired it with a jasmine green tea chiboust.

rose mousse, napoleon, chocolate puff pastry

For the choux
I used this recipe.

For the green tea jasmin chiboust

4 egg yolks
100 g sugar
30 g cornstarch
350 ml milk
2-3 tbsp jasmine flavored green tea
3 g gelatin powder (not specific to chiboust but I wanted the cream to have more body)
250 g whipped cream

Put the milk on medium heat and bring to a boil. Add the tea (use an infuser), cover the pot and let steep for 1 hour. Beat the yolks and the sugar until pale. Add the cornstarch and beat well to combine. Place the gelatin in cold water to bloom. Drain and reheat the milk. Pour 1/4 of the milk over the yolks to temper them. Pour the rest of the milk and whisk to combine. Pour the mixture back into the pot and allow it to thicken over low heat while constantly stirring.
When the yolk mixture is thick enough, add the bloomed gelatin and whisk to dissolve it. Let it cool to room temperature and then gently incorporate the whipped cream.

For the Grand Marnier blueberry sauce
250 g blueberries
50 g brown sugar
50 ml Grand Marnier
10 g cornstarch (dissolved in cold water)

Add the fruits, sugar and liqueur in a pan over medium heat. Cook until the sugar dissolves. Add the cornstarch while stirring. Allow it to thicken and remove from the heat.
Let it cool completely before using.

To assemble
Cut the choux in half. Pipe chiboust on one half, pour some sauce over and top with the other choux half. Sprinkle confectioners sugar on top and enjoy.

rose mousse, napoleon, chocolate puff pastry

Vacation and a blueberry chamomile cake

rose mousse, napoleon, chocolate puff pastry

We are flying to Cyprus in the morning and I just can’t wait to leave. I miss the sea so much, I miss not having anything to do, anywhere to get in time to. I miss walking the streets with no final point, I miss discovering people and places, having my mind empty. No emails, no meetings, no deadlines, for 10 days.
I haven’t packed yet. I needed to take care of the blueberries that were sitting in the fridge first. I could have frozen them you might say. And you are right, I could have. But then, it wouldn’t be me.
I turned them into a refreshing blueberry mousse paired with chamomile and it felt like I was fair to them: they did not deserve the “freeze” attitude.

For the blueberry cake

280 g flour, sifted
8 g baking powder
130 g brown sugar
2 large eggs
80 g butter melted and cool
240 g yogurt
150 g blueberries

Preheat the oven at 175 C. Butter and line with parchment paper a 29*38 cm baking sheet.
Sift together the flour and the baking powder. Add the sugar.
In a separate bowl combine the eggs, yogurt and butter. Add the wet ingredients to the flour mixture. Mix until combined. Add the blueberries and gently fold them into the batter.
Bake the cake for about 20 minutes or until a tester comes out clean. Let it cool to room temperature.

rose mousse, napoleon, chocolate puff pastry

For the blueberry mousse

5 g gelatin+ cold water
250 g blueberries
40 g sugar
200 g whipped cream

Place the gelatin in the water and let it bloom.
Puree the blueberries. Add the sugar and place on medium heat. When the sugar is dissolved add the gelatin and mix until melted. Let the blueberries cool to room temperature. Gently fold in the whipped cream.

For the chamomile mousse
3 egg yolks
4 g gelatin
50 g water
100 g sugar
250 g whipped cream
15 g dried chamomile buds

Place the water, sugar and chamomile buds in a pan, cover it and bring to boil over medium high heat. When it boils, uncover it, lower the heat and let it cook to 238 F. In the meantime soften the gelatin in some water and whisk the yolks. Place the softened gelatin on a water bath or in the microwave and melt it.
Once the sugar syrup reaches 238 F, remove the buds , and slowly pour the syrup over the yolks while mixing. Next, pour the gelatin over the yolks and continue mixing until the mixture increases in volume, thickens and cools.
Add the whipped cream and carefully fold it into the yolks.

For the chamomile syrup
150 g water
1-2 tbsp chamomile buds
sugar to taste

Boil the water with the sugar. Add the buds, cover the pan and let them steep for 15 minutes. Drain the syrup.

rose mousse, napoleon, chocolate puff pastry

rose mousse, napoleon, chocolate puff pastry

To assemble

Cut out a 24 cm circle from the cake. Place it inside your cake ring. Brush it generously with the chamomile syrup.
Pipe the chamomile mousse and smooth the top. Refrigerate for about 30 minutes to allow the mousse to set a little.
Pipe the blueberry mousse on top and smooth it. Refrigerate overnight. Unmold the cake, decorate with fresh blueberries and icing sugar and enjoy.