Blueberry Opera Chocolate Cake

Serves: —

dessert vegetarian blueberry

Ingredients

Blueberry Biscuit Joconde

  • 16 g flour
  • 20 g powdered sugar
  • 65 g almond powder
  • 12 g blueberry powder
  • 80 g whole egg
  • 8 g granulated sugar
  • 55 g egg white
  • 12 g unsalted butter

Blueberry Imbibage

  • 150 g blueberry juice
  • 100 g granulated sugar
  • 15 ml blueberry liqueur

Pate A Bombe

  • 40 g whole egg
  • 18 g egg yolks
  • 45 g water
  • 115 g granulated sugar

Blueberry Paste

  • 10 g blueberry powder
  • 10 ml imbibage

Blueberry Buttercream

  • 110 g Pate a bombe
  • 120 g unsalted butter
  • 20 g blueberry paste
  • 80 g blueberry jam

Blueberry Ganache

  • 100 g white chocolate
  • 35 g blueberry sauce
  • 50 g blueberry jam
  • 20 g unsalted butter

Blueberry Glaze

  • 2.5 g gelatin sheet
  • 4 g blueberry powder
  • 50 g granulated sugar
  • 50 g water
  • 25 g fresh cream
  • 3 g water candy
  • 50 g white chocolate

Napage

  • 5 g white sugar
  • 2 g powdered gelatin
  • 45 ml water

Instructions

Blueberry Biscuit Joconde

  1. Sift together A
  2. Mix whole eggs and granulated sugar.
  3. Beat with a mixer until warm, about 10 minutes.
  4. Beat the egg whites in a separate bowl.
  5. Add the egg whites to the beaten egg whites without crushing the whites.
  6. Add the shaken A to the mixture.
  7. Add the melted butter and mix until smooth.
  8. Spread the mixture on a baking sheet lined with cooking paper to a thickness of 3 mm.
  9. Bake in a preheated oven at 220°C for 10 minutes.
  10. Bake multiple sheets and cut them as needed.

Blueberry Imbibage

  1. Put the ingredients in a pot and bring to a boil, stirring.
  2. Bring to room temperature.
  3. Soak the biscuit thoroughly.

Pate A Bombe

  1. Combine A and beat with a hand mixer.
  2. Heat B to 113°C, add to A, and mix well.
  3. Add butter and mix until smooth.

Blueberry Paste

  1. Mix ingredients together.

Blueberry Buttercream

  1. Measure out the pate a bombe and add unsalted butter to the mixer.
  2. Mix until smooth, then add blueberry paste.
  3. Leave a portion of the mixture for the top.

Blueberry Ganache

  1. Chop chocolate, heat milk and cream, pour over chocolate, and add butter.

Blueberry Glaze

  1. Soak gelatin, mix ingredients, bring to a boil, add gelatin and chocolate, adjust color, and strain.
  2. Pour when temperature is around 30°C.