They are filled with a smooth blueberry cardamom mousseline (recipe below) and sharp blueberry confit, and they were decorated with cardamom whipped ganache and blueberries. Which one do you prefer? Swipe 👈🏼to see the inside.
Bring the milk, puree, cardamom, and half sugar to a simmer.
Whisk the egg yolks, other half of the sugar, & cornstarch.
Slowly add the hot milk mixture to the eggs while whisking. Pour back into the pot and bring to a boil, whisk after it boils for 1 min.
Strain and place in the fridge to cool.
Remove from fridge and mix with a paddle attachment to smoothen, if needed
Whip the heavy cream to soft peaks, fold into the pastry cream in 2 additions.
