Cream Cheese Blueberry Petit Gateau

Ingredients

• 200 g All-Purpose Flour (sifted)
• 120 g Unsalted Butter (cold, cut into cubes)
• 30 g Granulated Sugar (for dough)
• 2 g Salt (pinch)
• 250 g Frozen Blueberries (can use fresh)
• 80 g Granulated Sugar (for blueberry compote)
• 5 g Pectin (NH) (mix with sugar before adding liquid to avoid lumps)
• 30 ml Lemon Juice (freshly squeezed)
• 1 tsp Lemon Zest (finely grated)
• 4 sheets Gelatin Sheets (soaked in ice‑cold water 10 min, then drained)
• 60 ml Fresh Lemon Juice (for lemon curd)
• 2 large Eggs (whole, passed through a fine mesh sieve)
• 100 g Granulated Sugar (for lemon curd)
• 30 g Unsalted Butter (room temperature, for lemon curd)
• 200 g Cream Cheese (softened, room temperature)
• 150 ml Heavy Cream (chilled for whipping)
• 50 g Powdered Sugar (for mousse sweetening)
• 30 g White Couverture Chocolate (melted, neutral flavor)
• 3 sheets Gelatin Sheets (for mousse, soaked 10 min)
• 150 g Neutral Glaze (store‑bought or homemade) (optional, see previous video for homemade recipe)

Instructions

1. Make the sablet dough

   Combine flour, sugar, and salt in a mixing bowl. Cut in cold butter until the mixture resembles coarse crumbs, then add just enough ice‑cold water (about 40 ml) to bring the dough together. Form a disk, wrap in plastic, and chill for 30 minutes.

   Time: PT20M

2. Roll and cut the base

   On a lightly floured surface, roll the dough to about 3 mm thickness. Use a round cookie cutter (≈8 cm) to cut circles. Place each circle on a perforated baking mat, cover with a second mat, and bake in a pre‑heated 180°C oven for 12‑15 minutes until lightly golden.

   Time: PT15M

   Temperature: 180°C

3. Prepare blueberry compote

   In a saucepan combine frozen blueberries, sugar, and pectin. Heat gently, stirring, until the mixture reaches about 40°C, then add the sugar‑pectin blend. Bring to a boil and cook for 1‑2 minutes. Add lemon juice and zest, boil another 20‑30 seconds, remove from heat, stir in the squeezed gelatin, and mix thoroughly.

   Time: PT10M

   Temperature: 40°C

4. Set the blueberry layer

   Pour the hot compote into a silicone mold, spreading evenly. Place the mold in the freezer for at least 30 minutes until firm.

   Time: PT30M

5. Make lemon curd

   In a saucepan whisk together fresh lemon juice, eggs, and sugar. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8‑10 minutes). Remove from heat, whisk in room‑temperature butter until smooth, then stir in the pre‑soaked gelatin until fully dissolved.

   Time: PT10M

   Temperature: 80°C

6. Layer lemon curd

   Pour the lemon curd over the set blueberry compote in the silicone mold, spreading gently. Return to the freezer for another 15 minutes to firm slightly.

   Time: PT15M

7. Prepare cream cheese mousse base

   In a saucepan melt the white couverture chocolate over low heat. Add softened cream cheese, powdered sugar, and the gelatin (squeezed). Warm the mixture to about 40°C, then remove from heat and let cool to below 30°C.

   Time: PT10M

   Temperature: 40°C

8. Whip heavy cream

   In a chilled mixing bowl, whip the heavy cream to soft peaks (about 3‑4 minutes).

   Time: PT5M

9. Combine mousse and whipped cream

   Fold the cooled cream‑cheese chocolate mixture into the whipped cream gently until fully incorporated, preserving the airy texture.

   Time: PT5M

10. Fill mold with mousse

    Pour the mousse over the lemon curd layer, smoothing the top. Place the silicone mold back in the freezer and freeze completely (about 30 minutes).

    Time: PT30M

11. Prepare neutral glaze (optional)

    If using homemade glaze, combine powdered sugar, water, and gelatin; heat to dissolve, then cool to room temperature. Alternatively, use a store‑bought neutral glaze.

    Time: PT5M

    Temperature: room

12. Glaze the pastry

    Remove the frozen mousse from the freezer, unmold onto a serving plate, and drizzle the neutral glaze evenly over the surface. Allow the glaze to set for 5‑10 minutes before serving.

    Time: PT10M

    Temperature: room

13. Serve

    Slice the Blueberry Cream Cheese Pato with a sharp knife, wipe the blade between cuts, and enjoy immediately. Store leftovers as directed.

    Time: PT0M

Nutrition Facts

Calories

320

Protein

5 g

Carbohydrates

38 g

Fat

16 g

Fiber

2 g