- Preheat the oven to 190 °С (375 °F) (a steam baking mode is preferable, but if do not have such a mode, put a saucepan with boiling water on the bottom of the oven).
- Combine all ingredients except the eggs and flour in a saucepan, bring to a boil and remove from the stove.
- Add flour, stir until smooth.
- Put the saucepan back on the stove and brew until smooth ball-like mass. The bottom of the saucepan will be brown by that time.
- Put the dough in a mixer bowl and stir at low speed adding the eggs one at a time.
- You need to try and get the dough as a smooth glossy tape.
- Put the dough into a pastry bag with an open star nozzle.
- Place the dough on a baking mat or a baking paper.
- Place the baking sheet in the oven, the top-bottom mode is preferable. Bake at 180 °C (355 °F) for 10 minutes
- Reduce the temperature to 150-160 °C (300-320 °F) and bake the puffs for 10 minutes. Ready-made puffs are dry and hollow inside.
- Grind the yolks with sugar, starch, zest and vanilla sugar.
- Heat the puree and lime juice in a saucepan.
- Pour 2/3 of the hot puree into the yolk mixture, stirring constantly with a whisk.
- Pour to the remaining puree and put back on the stove.
- Boil until thickens (mot too long).
- Cover with a cling film in contact, cool to room temperature.
- Whip the cream cheese in a mixer until soft.
- Gradually pour the cooled blueberry curd into the cream cheese. Put the prepared mixture into a pastry bag.
- Fill the puffs with the cream and freeze.
- Preheat the oven to 180 ⁰С (355 ⁰F) in the top-bottom mode (150-160 ⁰С / 300-320 ⁰F in the convection mode).
- Mix eggs, flour, almond flour, powdered sugar. Whisk for 4-5 minutes.
- Whisk the whites with sugar for 5 minutes.
- Add a pinch of the food dye to the egg whites.
- Mix the whites gently into the egg-flour mixture in 3 steps.
- Melt the butter in the microwave oven. Add a couple of spoons of the dough to the melted butter, combine.
- Combine butter with the rest of the dough, stirring gently with a spatula.
- Spread the dough evenly 1 cm thick on a baking sheet lined with a baking paper.
- Put in a preheated oven for 10-15 minutes.
Cream cheese mousse
- Soak gelatin (if you use powder gelatin, cover it with 30 g (1.05 oz) of water, if you use leaf gelatin, covet it with ice cold water and then squeeze).
- Combine water, liquid glucose and sugar in a saucepan and heat to 118 °C (245 °F) using a thermometer (hold the thermometer probe in the center of the syrup, avoid touching the bottom of the saucepan).
- Pour the brewed syrup into the yolk whipping in a mixer and continue whipping until the mixture cools down to 45 °C (115 °F).
- Melt the gelatin in the microwave and combine with liquid invert sugar, add to the yolk mixture.
- Combine with soft cream cheese using a spatula.
- Whip the dairy cream and add it to the base mixture.
- Make the mousse last, pour it into a 16 cm ring, lined with a cling film, place cream puffs randomly inside the mousse, put a 14 cm sponge cake on top, freeze for 6 hours in the freezer. Take out, take off the ring, put in the refrigerator overnight to defrost, put on the ring from the remaining sponge around the cake. Decorate the top with whipped whites with sugar and fresh berries or any other decoration.
- Due to the large amount of cream cheese in the mousse, and water as well, the cake will not stand in the refrigerator for 3 days as prepared, thus it is better to eat it on the same day, until the sponge is soaked.