Cassis Blackberry Dessert with Crème Brûlée and Passion Fruit by Brecht Van Poucke

buy now

For Brecht Van Poucke, the perfect cake is a kind of inspiration born from the great classics of Belgian and French pastry, filtered through a modern twist that doesn’t detract from its commercial appeal. This is the formula he tries to put into practice every day at his pastry shop, Painture (Bruges), one of the establishments that has garnered the most public and media recognition in Belgium in recent years.

In the range of cakes he creates and shares on so good.. magazine 34, he focuses on easily recognizable ingredients like vanilla, raspberry, and pistachio. To develop his creations, he doesn’t hesitate to enhance their creamy and refreshing character, introduce crunchy elements, and play with contrasting flavors.

Below, we share the recipe for the Cassis Blackberry Cake exclusively on our website. “For this dessert, I chose to combine cassis and blackberries. Blackberries are deliciously sweet in the summer, and cassis gives them that special tangy kick. A passion fruit crème brûlée is also an interplay of a creamy texture with a fresh, tangy flavor and a contrasting cassis.”

Special correspondent: Bruno Van Vaerenbergh / Photos: Debic

Discover so good #34

Cassis Blackberry Dessert

Recipe for 6 entremets of 16 cm ø

Financier

400 g almond broyage 50%
250 g egg white
90 g icing sugar
200 g brioche butter (180 g beurre noisette)
70 g flour

Mix the broyage with the icing sugar and egg white until smooth, meanwhile cook the butter to 145°C and until brown (noisette). Pour the warm beurre noisette onto the first batter and mix well.

Finally, add the sifted flour. Weigh 6 x 160 g financier mass per silpat 15 cm ø.

Bake at 185°C for about 18 to 20 minutes.

Crème Brûlée with passion fruit

675 g Stand & Overrun cream 35% fat
75 g mango puree
150 g passion puree
150 g sugar
150 g egg yolk
12 g gelatin

Make an anglaise (84°C) from the cream, purees, sugar and egg yolks.

Add the soaked gelatin and emulsify with the hand blender for 5 min.

Portion into silpat mats of 15 cm ø (6 x 200g).

Genoise ( 1 tray 60 x 40 cm)

60 g egg yolk
200 g eggs
275 g almond broyage 50%
180 g egg white
100 g sugar
100 g flour

Beat together the yolks, eggs and almond broyage.

Meanwhile, also whip the egg whites with the sugar to a soft meringue.

Combine and fold in the sifted flour. Spread the batter evenly on a baking tray lined with baking paper and bake for 7 minutes at 220°C. Once cooled, cut out 6 circles of 15 cm ø.

Blackberry marmalade

300 g blackberry puree
150 g cassis puree
50 g lime juice
500 g pectin sugar

Bring all ingredients to a boil, and cook for 5 minutes. Pour out in a tray to cool down.

Cassis mousse

160 g egg white
75 g water
250 g sugar
20 g gelatin
500 g cassis puree
20 g lemon juice
660 g Stand & Overrun cream 35% fat

Make a meringue Italienne (121°C) with the egg whites, water and sugar.

Add the soaked gelatin followed by the cassis puree and lemon juice. Allow to cool down to 35-40°C.

Fold in the semi-whipped cream.

Assembly

Reverse construction, so start by filling out the cassis mousse in the molds.

Place in a genoise layer followed by a spiral jam and the frozen passion crème brûlée .

Continue with cassis mousse to finally finish with the financier. Freeze.

Unmold the cakes and spray gun with purple pistolage (100 g white chocolate, 100 g cocoa butter, red and blue chocolate coloring).

Finish with leftover cassis mousse, a little cassis jam and fresh red fruits.

Discover these creations by Brecht Van Poucke in so good.. magazine 34