507711655-Opera-Patisserie-Cedric-Grolet-1

BLACKBERRY PUFF
Serves 10
Preparation time: 50 minutes
Cooking time: 35 minutes
Resting time: 2 hours
For the puff pastry brioche dough
1¼ cups (300 g) whole milk
1¼ (75 g) cakes yeast, or ¼ cup
plus 1 teaspoon active dry yeast
(dissolved in milk or water)
6⅓ cups (825 g) cake flour
3 large (150 g) eggs (⅔ cup)
2 teaspoons (12 g) fine salt
¼ cup (50 g) superfine sugar
⅓ cup (⅔ stick/75 g) unsalted butter, softened
2 cups (1 pound/450 g) unsalted
dry butter (84% fat content)
For the almond cream
3½ tablespoons (50 g) unsalted butter
¼ cup (50 g) superfine sugar
½ cup (50 g) ground almonds
1 large (50 g) egg
(3½ tablespoons)
For the pastry cream
3¾ cups (900 g) whole milk