Cream Fontainebleau

Cream Fontainebleau with butternut squash

100YEARS Ambassador
Cream Fontainebleau - photo1 | Debic
Cream Fontainebleau - photo2 | Debic

Clément Bouvier

Ursus

Ingredients

For 4 servings

Cream Fontainebleau

1 L Debic Stand & Overrun

1 kg white cheese

20 g salt

Pickles marinade for squash

100 g honey

200 g old red wine vinegar

300 g water

4 g Espelette pepper

2 sticks of chopped lemongrass

10 g coriander

Squash

About 200 g of Butternut squashes

Croutons

500 g Debic Stand & Overrun

200 g of breadcrumbs

Finishing and dressing

Roasted squash seeds

Pickled and smoked pike eggs

Baba Dough

250 g oatmeal

250 g flour T55

200 g water

20 g baker's yeast

20 g sugar

10 g salt

140 g Debic butter

300 g whole eggs

Blueberry syrup

800 g water

400 g sugar

500 g blueberry liqueur by Laurent Cazottes

Blueberry whipped cream

1 kg Debic Stand & Overrun

200 g sugar

500 g mascarpone

90 g blueberry powder

Finishing and dressing

Fresh blueberries

Preparation

Cream Fontainebleau

Beat the cream with a whisk, then gradually stir in the cottage cheese and add the salt.

Keep in a cool place.

Pickles marinade for squash

Bring the ingredients to a boil, then remove from the heat, cover, and leave to infuse for about 10 minutes.

Squash

Trim the squash with a ham slicer and marinate it in the pickling marinade for 24 hours.

Once marinated, cut the squash into julienne strips.

Croutons

Put 500g of Debic cream in a saucepan, reduce until you get a very thick mixture and add 200g of breadcrumbs in small pieces.

Leave to cook over a low heat until the croutons change color and then remove the mixture to a baking tray.

Arrange the croutons at the bottom of the bowl and cover with Fontainebleau cream.

Baba Dough

Dissolve the salt and sugar in water, add the flours and yeast, mix with the hook, add the eggs gradually. Once the dough comes away from the bowl, add the butter, mix until the dough is well homogeneous.

Then poach in flexipan moulds, leave to grow and then bake in a ventilated oven at 180°C for about 10 minutes.

Blueberry syrup

Boil water and sugar. When cold, add the liqueur and soak the Babas in the syrup.

Blueberry whipped cream

Whip the cream with the sugar and mascarpone.

Finishing and dressing

Finally add the powder.

Assembly

Arrange the croutons at the bottom of the bowl and cover with Fontainebleau cream.

Recipe tags 100YEARS Ambassador