Blackberry Tourbillon
Crunchy Biscuit With Thyme
5 g baking powder, 175 g T55 flour, 185 g semi-salted butter, 106 g tant pour tant (equal parts of icing sugar and ground almonds), 25 g eggs, 2 g lemon thyme
Vanilla Trocadero
482 g tant pour tant (equal parts of icing sugar and ground almonds), 1 g Papua New Guinea vanilla pod, 32 g starch, 160 g egg white (1), 20 g egg yolk, 160 g egg white (2), 89 g caster sugar, 185 g Elle & Vire Professionnel® All PurposeButter
Blackberry And Blackcurrant Cream
100 g eggs, 75 g caster sugar, 75 g blackberry pulp, 35 g blackcurrant pulp, 50 g raspberry pulp, 2 g powdered fish gelatine 200 blooms, 14 g water, 125 g Elle & Vire Professionnel® All Purpose Butter, 25 g Crème de mûre de Bourgogne (blackberry liqueur)
Vanilla Cream
165 g Elle & Vire Professionnel® Excellence Whipping Cream (1), 1 gousse Papua New Guinea vanilla pod, 42 g egg yolk, 35 g caster sugar, 6 g fish gelatine powder, 42 g water, 400 g Elle & Vire Professionnel® Excellence Whipping Cream (2)
Whipped Vanilla Cream
67 g milk, 1 gousse Papua New Guinea vanilla pod, 35 g caster sugar, 2 g powdered fish gelatine 200 blooms, 14 g water, 72 g mascarpone, 300 g Elle & Vire Professionnel® Excellence Whipping Cream (1)
Violet Glaze
1 kg Absolu cristal, 100 g water, 100 g glucose, 0,2 g natural blueberry food colouring
THE RECIPE, STEP BY STEP
Soften the butter in a mixer fitted with a flat beater. Mix the tant pour tant with the thyme and add to the butter. Then, incorporate the eggs. Sift the flour and baking powder into the mixture and combine. Leave to rest for 3 hours at 4°C. Using a dough roller, roll out to 4 mm thick. Cut out circles that are 8 cm diameter. Bake at 160°C on a Silpain® for approx. 12 minutes
2. Vanilla trocadero
Mix the tant pour tant with the scraped vanilla pod, starch, egg whites (1) and the egg yolks. Whisk the egg white (2), then add the caster sugar and mix with the first mixture. Add the melted butter. Spread 900 g on a baking sheet. Bake at 165°C for approx. 12 minutes. Once cooked, cut into 5 cm circles.
3. Blackberry and blackcurrant cream
Beat the eggs with the caster sugar. Heat the pulps together, add the eggs and bring to the boil. Pour onto the hydrated gelatine, mix and add the butter, chopped into small pieces. Add the blackberry liqueur and pour 17 g of the blackberry and blackcurrant cream into Silikomart SQ077 moulds.
4. Vanilla cream
Beat the eggs with the caster sugar. Infuse the cream (1) with the vanilla for 5 minutes. Heat then, cook together with the eggs to 83°C. Strain through a chinois onto the hydrated gelatine and mix together. Cool to 28°C. Whip the cream (2) and fold in. Pipe 22 g of cream for a diameter of 8 cm into Silikomart Cupole 55 moulds.
5. Whipped vanilla cream
Infuse the milk with the vanilla for 5 minutes. Add the caster sugar and simmer. Add the hydrated gelatine. Strain through a chinois onto the mascarpone and mix together. Add the cold cream. Mix then leave to chill for 12 hours at 4°C.
6. Violet glaze
Glaze les circles, place them on the biscuits, add the cream in the middle, and pipe the whipped vanilla cream on the top.
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