perfect combination!
by Dira ambassador Anton Emonds
A delicate layered pastry combining buttery Breton shortbread, smooth wild blueberry crémeux, refreshing lime crémeux,
and light wild blueberry mousse. Finished with a white chocolate coating, fresh blueberries, and elegant floral decorations.
Breton shortbread
ingredients
| Weight | Ingredient |
| 140gr | butter |
| 120gr | sugar |
| 48gr | egg yolks |
| 180gr | flour |
| 9gr | baking powder |
| 3gr | salt |
preparation method
Mix butter and sugar until smooth. Gradually add egg yolks.
Sift flour, baking powder, and salt, then mix into the butter mixture.
Refrigerate for 30 minutes, then roll out to 4 mm thickness.
Place in a 20×30 cm stainless steel frame on a baking tray lined with baking paper. Bake at 165°C for 15 minutes until golden brown. Cool on the tray.
Wild blueberry crémeux
ingredients
| Weight | Ingredient |
| 230gr | Dira wild blueberry puree |
| 90gr | sugar |
| 112gr | eggs |
| 90gr | butter |
| 3gr | gelatin |
preparation method
Heat the wild blueberry puree, sugar, and eggs to 85°C, stirring continuously.
Remove from the heat and add the bloomed gelatin.
Cool to 40°C, then blend in the softened butter until smooth.
Pour over the baked Breton shortbread and spread evenly.
Lime Crémeux
ingredients
| Weight | Ingredient |
| 215gr | Dira lime puree |
| 1 | grated lime zest |
| 160gr | sugar |
| 175gr | eggs |
| 255gr | butter |
| 4gr | gelatin |
preparation method
Heat the lime puree, lime zest, sugar, and eggs to 85°C while stirring.
Add bloomed gelatinand cool to 40°C.
Gradually add softened butter and blend until smooth.
Pour over the wild blueberry crémeux, spread evenly, and allow to set.
Wild blueberry mousse
ingredients
| Weight | Ingredient |
| 200gr | Dira wild blueberry |
| 50gr | sugar |
| 6gr | gelatin |
| 250gr | whipping cream |
preparation method
Heat the wild blueberry puree and sugar to 60°C.
Add bloomed gelatin and cool to 30°C.
Fold in the whipped cream until smooth.
Pour over the lime crémeux and freeze.
Finishing & decoration
ingredients
| Weight | Ingredient |
| 300gr | white chocolate |
| 50gr | grapeseed oil |
| vanilla cream | |
| fresh blueberries | |
| blueberry coulis | |
| edible flowers |
preparation method
Cut into 5×5 cm squares. Melt white chocolate and mix with grapeseed oil until smooth. Dip three-quarters of each pastry into the white chocolate coating. Decorate with vanilla cream, a fresh blueberry, blueberry coulis, and an edible flower.
