If you watch “Sucrément Bon” on Téva, or if you’re particularly fond of Cyril Lignac’s desserts, this recipe should ring a bell. Personally, it was while watching the show on Téva that I wanted to make it, a few weeks ago. I had some blackcurrant purée left, so it was the right time. The recipe is long because I try to detail the steps as much as possible, but it’s not very complicated, I assure you. If you’re a little afraid of embarking on the adventure (and what an adventure! Or rather, what a reward!), I advise you to get well organised:
- Day -2: the blackcurrant compote
- Day -1: the pâte sucrée and the almond cream (to be kept in an airtight container in the fridge)
- Day 0: preparation of the 2 creams and assembly
This recipe went down very well with my colleagues! It’s fresh, it’s good… I’d even say more: it’s “sucrément” good! (tsk, I had to make that one :P)
Ingredients & Method
6 components · Full recipe
Sweet Pastry
Day 2 before (J-2)
Ingredients
- 250 g (8.8 oz) flour
- 150 g (5.3 oz) cold butter, diced
- 95 g (3.4 oz) icing sugar
- 30 g (1.1 oz) ground almonds
- 1 g (0 oz) salt
- 55 g (1.9 oz) egg (approximately 1 egg)
Method
1
Combine the flour, icing sugar, ground almonds and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the cold diced butter and rub in until the mixture resembles fine breadcrumbs.
2
Add the egg and mix until the dough just comes together. Do not over-work it. Flatten into a disc, wrap in cling film and refrigerate for at least 1 hour (or overnight).
3
Roll out the dough on a lightly floured surface to a thickness of about 2–3 mm. Line a 22 cm (8.7 in) tart ring. Refrigerate for 30 minutes.
4
Preheat the oven to 160°C / 325°F. Line the pastry case with baking paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for a further 10 minutes until lightly golden. Leave to cool in the ring.
Almond Cream
Day 2 before (J-2)
Ingredients
- 100 g (3.5 oz) softened butter
- 100 g (3.5 oz) icing sugar
- 100 g (3.5 oz) ground almonds
- 100 g (3.5 oz) eggs (approximately 2 eggs)
Method
1
Beat the softened butter with the icing sugar until pale and creamy. Add the ground almonds and mix, then add the eggs one at a time, mixing well between each addition.
2
Pour the almond cream into the cooled pastry case and spread evenly. Return to the oven at 160°C / 325°F for approximately 30 minutes, until the almond cream is set and golden. Leave to cool completely.
Blackcurrant Compote
Day before (J-1)
Ingredients
- 200 g (7.1 oz) blackcurrant purée
- 4 g (0.1 oz) gelatine
Method
1
Soak the gelatine in cold water for 10 minutes.
2
Heat the blackcurrant purée in a small saucepan, then remove from the heat and stir in the squeezed gelatine until dissolved.
3
Pour over the cooled almond cream to form an even layer. Refrigerate for at least 2 hours to set.
Blackcurrant Mascarpone Cream
Day before (J-1)
Ingredients
- 250 g (8.8 oz) blackcurrant purée
- 50 g (1.8 oz) sugar
- 5 g (0.2 oz) pectin NH
- 200 g (7.1 oz) mascarpone
- 200 g (7.1 oz) white chocolate
- 200 g (7.1 oz) heavy cream
Method
1
Mix the pectin with the sugar. Heat the blackcurrant purée in a saucepan, then add the sugar-pectin mixture and bring to a boil, whisking constantly. Cook for 1 minute. Remove from the heat and leave to cool to 40°C / 104°F.
2
Melt the white chocolate in the microwave in 30-second bursts. Add the mascarpone and mix until smooth.
3
Combine the cooled blackcurrant mixture with the mascarpone and white chocolate mixture. Whip the cream to soft peaks and fold in gently.
4
Pour the cream into a shallow dish or frame, cover with cling film touching the surface and refrigerate overnight.
Chantilly Cream
Day of (jour J)
Ingredients
- 250 g (8.8 oz) heavy cream
- 25 g (0.9 oz) icing sugar
Method
1
Place the bowl and electric whisk attachments in the freezer for at least 15 minutes.
2
Pour the cream and icing sugar into the bowl and whip to a firm but smooth chantilly. Transfer to a piping bag fitted with a Saint-Honoré nozzle and refrigerate until assembly.
Assembly
Day of (jour J)
Ingredients
- blueberries
- fresh mint leaves
Method
1
Using a palette knife or a piping bag fitted with a large plain nozzle, spread or pipe the blackcurrant mascarpone cream over the set blackcurrant compote layer. Smooth the surface.
2
Pipe the chantilly cream over the mascarpone layer using a Saint-Honoré nozzle, covering the entire surface in an even, wave-like pattern.
3
Arrange the blueberries generously over the chantilly.
4
Finish with a few fresh mint leaves. Refrigerate until ready to serve.
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