507711655-Opera-Patisserie-Cedric-Grolet-1

⅓ cup plus 1½ tablespoons (100 g) whipping cream
⅓ cup (15 g) fresh thyme
10½ large (180 g) egg yolks (¾ cup)
¾ cup plus 3 tablespoons (180 g) superfine sugar
3 tablespoons (50 g) custard powder
⅓ cup plus 1 tablespoon (50 g) all-purpose flour
¼ cup (60 g) cocoa butter
8 sheets (25 g powdered) gelatin
7 tablespoons (100 g) unsalted butter
¼ cup (60 g) mascarpone cheese
For the blackberry preserves
1 sheet (3 grams powdered) gelatin
1⅔ cups (250 g) frozen blackberries
¾ cup (150 g) superfine sugar
1¼ teaspoons (5 g) pectin NH
2 teaspoons (10 g) lemon juice
For the filling
1¾ cups (250 g) fresh blackberries
For assembly and finishing
Preheat the oven to 330°F (165°C). Line 6¼-inch (16-cm)-diameter
and 1⅜-inch (3.5-cm)-deep cake rings with the dough. Bake in the
oven for 20 minutes, then let cool. Fill the tarts with the almond
cream and fresh blackberries. Return to the oven and bake for 12
minutes at 340°F (170°C). Let cool. Fill with the pastry cream and
blackberry preserves, then gently add the fresh blackberries on top.
For the puff pastry brioche dough
Make a puff pastry brioche dough following the directions on this
page.
For the almond cream
Make an almond cream following the directions on this page.