Crystal shell & Blueberry
Almond powder 124g
Sugar (46g for mousse, 428g for biscuit)
Egg yolk 15g
Vanilla stick 0.5g
Cherry filling 250g
Whipped cream 250g
Cassis mousse: Dissolve the starch in the cream. Mix with the egg yolks and pass through a sieve. Heat the milk, sugar, and
scraped vanilla seads. Add the previous mixture and cook till 100°C. Add the cherry filling at 35°C. Blend the mixture with the
whipped cream. Almond biscuit: Mix the sugar (56g), almond powder and flour. Whisk the sugar (372g) and egg-whites until stiff. Add the previous mixture to the meringue. Put the mixture in a baking tin and sprinkle with almond shaving. Bake at 190 °C. First, place a layer of biscuit into the shell. Next, fill the shell with the mousse. Decorate with blueberries and chocolate decoration.
Want to see more recipes and inspiration?
On our inspiration page you will find recipes especially created for our different sorts of ready-to-fill pastry. Next to that, we have created various serving suggestions for different occasions.Go to the inspiration page