Blueberry Pearls by Venia Flessa

(This recipe appeared in the Fall 2022 issue of Pastry Arts Magazine)

As a pastry chef, there are certain ingredients that intrigue me more than others. Blueberries are one of those ingredients, so for this creation I combined my favorite flavors and aromas into a unique dessert that is both fresh and totally satisfying, offering four different textures and flavors that create an explosion on the palate. The acidity of the lime complements the blueberries, creating a balanced combination with the sweetness of the white chocolate and the richness of the pistachio. The finishing touch is the buttery crunch of the pâte sucrée cookie.

Yield: 10 portions

Mirror Glaze

• 106 g water
• 213 g granulated sugar
• 213 g glucose
• 213 g Cocoa Barry Zephyr white chocolate
• 142 g sweetened condensed milk
• 113 g gelatin mass (200 bloom)
• Blue water-soluble food coloring, as needed 

1. Bring the water, sugar and glucose to 221˚F (105˚C). 

2. Combine the remaining ingredients and pour the syrup over. Let it stand for few minutes and emulsify with a hand blender. Allow to crystallize in the refrigerator for 24 hours. 

Pistachio Dacquoise

• 55 g pistachio flour
• 135 g confectioners’ sugar
• 100 g almond flour
• 150 g egg whites
• 50 g granulated sugar
• Chopped pistachios 

1. In a bowl, combine the pistachio flour, confectioners’ sugar and almond flour. 

2. Make a medium-soft peak meringue with the egg whites and the sugar.

3. Add the wet ingredients to the meringue in 3 stages, incorporating with a rubber spatula.

4. Fill a pastry fitted a plain pastry tip with the mixture and pipe 3cm buttons on a silicone mat. Sprinkle with chopped pistachios and confectioners’ sugar. Bake in a preheated oven at 320˚F (160˚C) for 8-10 minutes.

Pâte Sucrée

• 300 g unsalted butter, 82% fat
• 125 g confectioners’ sugar
• 2 g salt
• 500 g pastry flour
• 70 g almond flour
• Zest of 1 lime
• 100 g whole eggs
• Mycryo cocoa butter powder 

1. Cut the butter in small cubes.

2. Combine the dry ingredients in the mixer bowl. Add the butter cubes, start the mixer with the paddle attachment on the lowest speed until all the butter has broken into tiny pieces and the mixture resembles sand. Add the eggs while mixing on low speed until a mass forms. Chill the dough for at least 2 hours.

3. Put the dough between 2 guitar sheets and pass through a dough sheeter at 3 mm thickness. Cut out 5 cm circles and bake at 320˚F (160˚C) for 12-15 minutes. Sprinkle with Mycryo cocoa butter powder. 

Blueberry Cremeux

• 215 g blueberry purée
• 15 g lime juice
• 100 g granulated sugar
• 7 g gelatin (200 bloom), bloomed
• 128 g unsalted butter, 82% fat

1. Combine the purée, lime juice and sugar and cook to 180˚F (82˚C) in a Thermomix.

2. Add the gelatin and butter and emulsify.

3. Pour the hot cremeux in 40 ml sphere silicone molds and blast freeze. 

Lime Vanilla White Chocolate Mousse

• 223 g whole milk
• 22 g glucose
• Zest of 1 lime
• 1 vanilla pod, scraped
• 251 g Cocoa Barry Zephyr white chocolate
• 22 g cocoa butter
• 6.5 g gelatin (200 bloom), bloomed
• 450 g heavy cream, 35% fat, softly whipped

1. Heat the milk with the glucose, the lime zest and the vanilla pod and pulp. Cover with cling film and let it infuse for 15 minutes.

2. Combine the chocolate, cocoa butter and gelatin in a bowl.

3. Strain the milk mixture, heat again if necessary, and then pour over the chocolate mixture. Let it stand for a few minutes, then emulsify with a hand blender. Once it cools down to 79˚F (26˚C,) add the whipped cream in 3 stages. Transfer to a pastry bag and refrigerate for 1-2 hours.

Assembly

• Fresh organic pansies, for garnish

1. Fill 1/3 of each 120 ml sphere silicone mold with the mousse and blast freeze for 20 minutes.

2. Add the Blueberry Cremeux insert and fill with the mousse, leaving enough space for the Pistachio Dacquoise. Put the dacquoise on top and press gently. Blast freeze for 2-3 hours.

3. Heat the Mirror Glaze to 122˚F (50˚C) and emulsify with a hand blender. Apply on the spheres at 86-89˚F (30-32˚C). Place the glazed spheres on the cookies and decorate with fresh pansies.

About Venia Flessa

Venia Flessa is the Pastry Chef at Sucrée Patisserie Artisanale in Kalamata, Greece. Her style in pastry is a fusion of ingredients with at least three to four different techniques and textures in one dessert, always with a French pastry approach. Her desserts are designed to be an experience for the palate, a luxurious sensation to indulge in.