Gastronomixs

Mini blueberry beignets

Creation by Maurits van der Vooren, Latour* restaurant, Noordwijk, the Netherlands 

Mini blueberry beignets

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Ingredients

500

g

blueberry purée

200

g

Pecca 84 (pectin)

350

g

water

1350

g

sugar

28

g

citric acid

 

 

all-butter puff pastry

Preparation method

  • Bring the blueberry purée, water, and Pecca to the boil.
  • Add the sugar and allow to cook for two minutes.
  • Remove from the heat and immediately add the citric acid. Pour out onto a preheated metal tray measuring 30x40cm. Make sure the mixture is spread out evenly.
  • If necessary, add a small amount of butter to prevent the mixture from frothing.
  • Cut out circles with a hole in the middle.
  • Roll out the puff pastry to a thickness of 1mm.
  • Place the fruit circles onto the pastry and press a blueberry into the centre.
  • Cover with a new sheet of rolled out puff pastry. Cut out with a fluted cutter.
  • Bake at 180°C and then immediately roll through the sugar.

Serving suggestions

  • As a dessert amuse-bouche, e.g. with crème fraîche and lime.
  • As a component in a composition with blueberries and yoghurt.

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