Blueberry, coconut and shiso entremet

by Chiara

Purple Shiso or Japanese Basil is a fantastic aromatic plant that has become part of my herb garden this summer.
A unique flavor combination that reminds me of basil with a fresh mint aftertaste and an herbaceous and citrusy hint as well. The green variety is known for being spicier and stronger, but I think both are amazingly good, specially in dessert where they add an exotic and flavorful kick.

As I said, this herb is similar to basil and the fresh leaves pair delightfully with the season’s finest blueberries, that I picked up straight from my garden. It perfumes the berries in a light way, boosting the freshness and tanginess of them.
And because blueberry goes perfectly with coconut and almonds, the two just complete the aromatic profile of this refreshing, summery cake. Plus, the coconut makes the cake gluten-free, so this recipe is perfect for those who are intolerant, too.

I simply cannot think of a better threesome than blueberry, coconut and shiso, and If you haven’t tried it yet, here’s your change! 

The recipe is for 2 entremets of Ø 15 cm and it is gluten-free. These are the main components:

  • Gluten-free coconut and almond croustillant
  • Gluten-free coconut, yogurt and blueberry cake
  • Blueberry and purple shiso crémeux (egg-free)
  • Coconut and almond mousse
  • Blueberry and purple shiso mousse
  • Blueberry mirror glaze (white chocolate based)

If you make this recipe, don’t forget to leave a comment or tag me on Instagram. I’d be more than happy to hear from you all. Seeing your creations makes me the happiest person beyond everything!
And, of course, if you have any questions or doubts about this recipe and/or pastry techniques in general, feel very free to write me. I’ll do my best to respond you as quickly as possible ♡

Blueberry, coconut and shiso entremet

Print
Serves: 6-8
Nutrition facts: 200 calories 20 grams fat

Ingredients

Gluten-free coconut sablé Breton (for the coconut and almond croustillant, recipe below)
48 g egg yolks, to room temperature
104 g cane sugar (or caster sugar)
120 g soft butter, to room temperature (20-22°C)
2,5 g (½ tsp) Maldon salt (or sea salt)
16 g toasted shredded coconut
100 g millet flour (or brown flour)
44 g cornstarch
8 g gluten-free baking powder

Gluten-free coconut, yogurt and blueberry cake
70 g millet flour (or brown rice flour)
30 g toasted coconut flour
15 g cornstarch
7 g gluten-free baking powder 
1 g Maldon salt (or sea salt)
100 g coconut sugar (or brown sugar or caster sugar)
zest of half a limone (3 g)
90 g eggs, to room temperature
125 g low-fat greek yogurt, to room temperature
62 g coconut oil, melted and to room temperature (or the vegetable oil of choice)
100 g fresh blueberries

Gluten-free coconut and almond croustillant
56 g shredded coconut
20 g lemon juice
22 g maple syrup (grade C, preferably)
100 g gluten-free coconut sablé Breton (recipe above)
120 g Almond Inspiration couverture
1,25 g (¼ tsp) Maldon salt (or sea salt)

Blueberry and purple shiso crémeux (egg-free)
185 g blueberry puree
8 g lemon juice
8 g acacia honey
38 g cane sugar (or caster sugar)
3 g pectin NH
8 g cornstarch
57 g soft butter, to room temperature (20-22°C)
4 large purple shiso leaves (approximatively 4 g in total)

Coconut and almond mousse
300 g heavy cream 35% fat content
30 g toasted desiccated coconut flakes
2,5 g gelatin sheets, Gold strength (200-220 Bloom)
13 g cold water to soak the gelatin sheets
125 g coconut milk
230 g Almond Inspiration couverture

Blueberry and purple shiso mousse
1 g gelatin sheets, Gold strength (200-220 Bloom)
5 g cold water to soak the gelatin sheets
60 g blueberry puree
4 large purple shiso leaves (approximatively 4 g in total)
75 g Waina 35% white chocolate
125 g heavy cream 35% fat content, cold
3,75 g (¾ tsp) Indigo Blueberry (natural food coloring)

Blueberry mirror glaze (white chocolate based)
92 g blueberry puree
80 g caster sugar
92 g trehalose sugar (or caster sugar)
172 g glucose syrup DE 40
10 g gelatin sheets, Gold strength (200-220 Bloom)
50 g cold water to soak the gelatin sheets
208 g Ivoire 35% white chocolate
80 g Absolu Cristal (neutral gelatin)
5 g (1 tsp) Fuchsia Hibiscus (natural food coloring)
2,5 g (½ tsp) Purple Sweet Potato (natural food coloring)
1,25 g (¼ tsp) Red Beet (natural food coloring)
1,88 g (⅛ tsp) Blue Butterfly Pea (natural food coloring)

Assembly and decoration
fresh blueberries
white chocolate flexible band, tempered and colored in purple (H 4,5 cm x Ø 16 cm)
edible flowers

Instructions

Gluten-free coconut sablé Breton (fro the coconut and almond croustillant, recipe below)

  1. In the bowl of a stand mixer fitted with a whisk attachment, combine egg yolks and sugar and whip on high speed until the yolks are pale, light and fluffy – about 3 minutes. In the meantime, sift together millet flour, cornstarch and baking powder in a small bowl, then mix everything with a fine whisk.
  2. Once the yolks are fluffy, turn off the stand mixer and replace the whisk attachment with the paddle attachment. Add in: soft pieces of butter, salt, toasted shredded coconut and the flours mixture. 
  3. Turn the stand mixer on again and work on low speed until all the added ingredients are completely incorporated and the sablé comes together in a very soft and sticky dough (do not overwork the sablé).  If required, stop the mixer to scrape down the batter from the sides of the bowl, so that it all gets incorporated. 
  4. Press the dough into a neat flat square and wrap in plastic wrap before placing into the fridge for minimum 2 hours (preferably overnight).
  5. Preheat the oven to 150°C, ventilation mode. Line a micro-perforated baking tray with micro-perforated silicone mat.
  6. Once the sablé is chilled and firmed, roll it out on a floured surface to a thickness of 2mm. Work quickly as it warms up fast. If the dough gets too warm and soft, you can roll the dough out between two sheets of parchment paper, or better, guitar sheets (they are similar to acetate but less rigid and they are mainly used for chocolate decorations) and  then place the rolled dough in the freezer for a few minutes until it firms up enough to transfer it over a baking tray.
  7. Transfer the rolled sablé over the prepared tray and bake for 30-35 minuti, or until the sablé is golden brown but still soft to touch.
  8. Remove the baked sablé from the oven and dust it immediately with cocoa butter powder (Mycryo), to make it crispier and more friable. Allow to cool at room temperature. Store the sablé Breton in an airtight container at room temperature.  

Gluten-free coconut, yogurt and blueberry cake

  1. Preheat the oven to 170°C, static mode. Grease a 32,5 x 32,5 cm silicone swiss roll mat (Silikomart tapis roulade) and place it onto a micro-perforated baking tray. 
  2. Make the toasted coconut flour. Toast 30 g desiccated coconut in a skillet, on a low-medium heat, stirring frequently, until the flakes begin to brown. Remove the skillet from the heat and continue to cook, stirring regularly, so that the residual heat of the pan finish to cook the coconut. Spread the toasted coconut onto a flat surface (as a baking tray, for example) lined with silicone baking mat or parchment paper and let it to cool down at room temperature. Instead, you can place the toasted coconut in the freezer for faster cooling. 
  3. While the coconut cools down, in a bowl combine the dry ingredients: millet flour, cornstarch, baking powder and salt. Mix with a fine whisk.
    Once the coconut is chilled, place it into a food processor, add a couple of spoons of the dry ingredients mixture and blend until a fine powder is formed. Add this powder back to the remaining dry ingredients and mix with the whisk once again. 
  4. In a second bowl, stir together sugar and lemon zest. Add in eggs, yogurt and oil and stir to combine. 
  5. Add the liquid ingredients to the dry ingredients, then mix well in order to obtain a smooth batter (don't over mix it). 
  6. Place the batter into the prepared roll mat, sprinkle blueberries on top and bake for about 20-25 minuti circa, or until it is golden in color, firm and dry to touch. Allow to cool completely before cutting 2 circles with a Ø 15 cm stainless steel cake ring. I suggest to place the baked and still warm cake in the freezer for about 1h (or 30 minutes in the blast freezer) before cutting it, so that it will be easier to cut. Store the cake discs wrapped in clingfilm in the freezer until assembly.

Gluten-free coconut and almond croustillant

  1. Preheat the oven to 150°C, ventilation mode. Line a micro-perforated baking tray with Silpat mat.
  2. In a bowl, combine shredded coconut, lemon juice and maple syrup and stir well, ensuring that the coconut is completely coated with liquids. 
  3. Spread it onto the prepared tray and bake for 12 minutes, or until the coconut is golden and dry. Stir the coconut every now and then to help ensure even color. Remove from the oven and allow to cool at room temperature.
  4. In a bowl, crumble the sablé Breton into small pieces. Add in the toasted and cooled coconut and salt and combine with a spoon. 
  5. Melt Almond Inspiration in the microwave to 45°C, then add in the dry ingredients and stir well with a rubber spatula.
  6. Place two Ø 15 cm cake rings on a Silpat lined tray. Divide the crunchy mixture between the rings, pressing it with the back of a spoon into a thin and even layer of about 2-3 mm thick. Lift the rings and place a disc of frozen cake on top of the croustillant, so that they fit together perfectly. Freeze until assembling. 

Blueberry and purple shiso crémeux

  1. Place the blueberry puree and shiso leaves into a mixing glass and blend with the immersion blender to break shiso leaves into very finely pieces.
  2. Transfer the puree in a saucepan and add in lemon juice and honey. Bring to 30°C.
  3. Meanwhile, mix together sugar, pectin NH and cornstarch. Add this mixture to the lukewarm puree once it is at 30°C, mixing contemporary with a fine whisk, to let the the mix of sugar-pectin NH-cornstarch dissolve into the liquids. Bring to boil and cook for around 1 minute to medium heat, or until the puree begins to thicken.
  4. Transfer into a mixing glass and allow to cool to 50°C (place the glass in the fridge for faster cooling).
  5. Once the puree is to 50°C, add in the soft butter (previously cut into small pieces) and blend until a smooth and glossy cream is formed.
  6. Pass the crémeux through a sieve to remove the larger purple shiso pieces and chill in the fridge overnight (12h).
  7. Once the crémeux is chilled and thickened, pipe a spiral of 5mm thick on top of each frozen cake. Smooth out the crémeux, using a small palette knife and freeze until assembling.

Coconut and almond mousse

  1. Heat 300 g heavy cream in a saucepan or in the microwave, until it is lukewarm (40°C) and pour it into a bowl. Add the toasted desiccated coconut, cover with clingfilm and place the bowl in the fridge for 2h, to let the coconut infuse the cream.
    Strain the heavy cream through a sieve to discard the coconut and weigh it again to obtain 250 g. If it weighs less than 250 g, add extra heavy cream till obtaining 250 g. Place the flavored coconut heavy cream in the fridge. 
  2. Soak the gelatin sheets in cold water.
  3. Heat the coconut milk in the microwave without bringing it to boil, then add in the soaked gelatin sheets and stir until it is dissolved.
  4. Melt Almond Inspiration in the microwave to 45°C.
  5. Pour the coconut milk in 2-3 times over the melted couverture, stirring vigorously with a spatula, in order to obtain a smooth ganache.
  6. Transfer the ganache into a mixing glass and blend with the immersion blender to stabilize the emulsion. Allow the ganache to cool do 37-40°C.
  7. Semi-whip the flavored coconut cold heavy cream until it forms soft peaks. Check the temperature of the almond ganache: when it is 37-40°C add it to the semi-whipped cream in 2-3 times, folding gently with a rubber spatula in order to obtain a light, smooth and shiny mousse.
  8. Place two Ø 15 cm cake rings on a Silpat lined tray. Line an acetate strip of H 4 cm inside each cake ring. Insert the frozen disc composed from croustillant-cake-crémeux (with the croustillant on bottom) and cover with the prepared  coconut and almond mousse, in order to reach the top of the ring and, therefore, the top of the acetate strip (up to the height of 4 cm). Using a palette knife, smooth off the excess mousse  and place in the freezer for minimum 3 hours (domestic freezer) or for about 50 minutes in a blast freezer.

Blueberry and purple shiso mousse

  1. Soak the gelatin sheets in cold water.
  2. Place the blueberry puree and shiso leaves into a mixing glass and blend with the immersion blender to break shiso leaves into very finely pieces. Heat the blueberry puree in the microwave, without bringing it to boil, then add in the soaked gelatin leaves and stir to dissolve. 
  3. Mel the white chocolate in the microwave to 45°C.
  4. Pour the blueberry puree in two times over the melted chocolate and stir vigorously with a spatula to obtain a smooth ganache.
  5. Transfer the ganache into a mixing glass and blend with the immersion blender to obtain the best and most silky smooth consistency. Allow the ganache to cool down to 35-40°C.
  6. Semi-whip the cold heavy cream with the natural food coloring until it forms soft peaks. Check the temperature of the blueberry ganache: when it is 35-40°C add it to the semi-whipped cream in 2-3 times, folding gently with a rubber spatula in order to obtain a light, smooth and shiny mousse.
  7. Divide the mousse between two dome-shaped silicone moulds of Ø 12 cm (I use the Silikomart Cupole 120 silicone mould) and freeze for about 2-3h in a domestic freezer or for about 30-40 minutes in a blast freezer.

Blueberry mirror glaze (white chocolate based)

  1. Soak the gelatin sheets in 50 g cold water for at least 10 minutes. 
  2. Melt the white chocolate in the microwave to 45°C, then transfer into a mixing glass. 
  3. Heat blueberry puree, caster sugar, trehalose sugar and glucose syrup in a saucepan to 104°C.
  4. Remove from the heat and pour over the chocolate. Immediately, blend with the immersion blender, ensuring not to add air bubbles.
  5. Heat the Absolu Cristal in the microwave to 65°C and add into the glaze, followed by the drained gelatin sheets (add only the gelatin sheets and not the soaked water). Emulsify once more without adding air bubbles. Finally add the natural food colorings and emulsify once again.
  6. Pass the glaze through a sieve and pour into a baking dish. Cover with clingfilm pressed on top of the glaze and chill in the fridge for at least 12h or overnight.
  7. Heat the glaze in the microwave to 45°C then pour into a mixing glass and emulsify with the hand blender, ensuring the blade is submerged in the glaze and not showing, to avoid air bubbles. If you directly melt the glaze to 32-35°C, it will not be shiny and glossy.
    Place a cling film sheet on the surface of the glaze and cool it to 32-35°C. You can place the glaze in the fridge or take it at room temperature.
  8. In the meantime, cover the working surface with two sheets of clingfilm, slightly overlapping. They will serve to collect the excess glaze. Place onto a cooling rack
  9. Once the glaze is 32-35°C, remove the domes from the freezer and unmould. Place the domes onto the cooling rack and pour the glaze over each domes. Allow the glaze to drip over the clingfilm sheets. 
  10. Once the glaze stops dripping, use a small palette knife to transfer the dome on top center of the entremet. Place the cake in the fridge to defrost. 

Assembly and decoration

  1. Temper Ivoire 35% white chocolate (or the good quality white chocolate of your choice), following this tempering curve: 45°C (melting chocolate in the microwave or in water-bath) - 26/27°C (cooling 2/3 of chocolate over a marble table or granite table) - 28/29°C (the chocolate is ready to use). Tempering chocolate is an essential step for making smooth and glossy chocolate decors. The tempering process takes chocolate through a temperature curve, a process which aligns the cocoa butter's crystals to make the chocolate look smooth, silky and glossy an to prevent the chocolate to get a dull and grayish color.  
  2. Make the flexible chocolate band as described here. You need a stainless steel cake ring of Ø 16 cm and an acetate strip of H 4,5 cm and long enough to wrap the ring entirely.
  3. Wrap a flexible chocolate band around each entremet. Garnish with fresh blueberries, arranging them between the glazed dome and the chocolate collar, and some edible flowers. 

Related posts

Leave a comment

Questo sito web fa uso di cookies per migliorare l'esperienza di navigazione Accetto Cookie Policy