Lime and Blueberry Flan Recipe

CLASSIC BLUEBERRY PUFF PASTRY
Blueberry juice: Juice the wild blueberries.
Day 1: In the bowl of a stand mixer fitted with the dough hook,
combine the blueberry juice and vinegar. Add the salt, then the
flour, and finally the melted butter. Knead on low speed until
the dough comes together without becoming too firm. Shape
the dough into a rectangle measuring approximately 20 x
30 cm. Let rest at 4°C.

CLASSIC PLAIN PUFF PASTRY
Day 1: In the bowl of a stand mixer fitted with the dough hook,
combine the water and vinegar. Add the salt, then the flour, and
finally the melted unsalted butter. Knead on low speed until
the dough comes together without becoming too firm. Divide
the dough into two equal portions. Shape each portion into a
rectangle measuring about 20 x 30 cm. Let rest at 4°C.

Day 2: Divide the laminated butter into two portions: use 1/3
for the plain puff pastry and the remaining 2/3 for the blueberry
puff pastry.
For the plain puff pastry, fold the laminated butter into the
plain dough. Perform one single turn.
For the blueberry puff pastry, roll out the laminated butter to
the same size as the remaining plain dough and the blueberry
dough. Encase the laminated butter between the two dough
pieces (with the plain dough underneath the butter and the
blueberry dough on top of the butter). Give it one simple turn
by folding the blueberry dough inward.

Day 3: Give one single turn in the morning, then one single turn
at the end of the day.
For the blueberry puff pastry, aim for a width of about 18 cm
on the final turn.

Day 4: Roll out the plain puff pastry to a thickness of 2 mm.
Roll out the blueberry puff pastry to a thickness of 20 mm.

Mix the sugar and cornstarch together in a dry bowl. Combine the milk and cream in a saucepan, then pour a small amount of the cold mixture into the dry ingredients to moisten them. Bring the milk and cream to a boil in the saucepan. Proceed as you would for pastry cream. Stop cooking as soon as it comes to a boil. Add the Cointreau® and lime zest. Remove from heat and cool quickly to 4°C.

Mix the sugar and pectin together in a dry bowl, then add to the blueberries. Cook until it comes to a boil, being careful not to overcook the blueberries. Add the lime zest and gelatin, remove from heat.

Cook the glucose and fondant together until they turn a caramel color. Transfer to a Silpat and let cool. Blend in a Thermomix until you have a fine powder. Store in an airtight container with calcium chloride.

BLUEBERRY PUFF PASTRY
Roll out the dough to a thickness of 20 mm, with a width of 18 cm along the cut edge. Use a utility knife to cut slices approximately 4 mm thick.

PLAIN PUFF PASTRY
Roll out the dough to 2 mm thick. Cut into strips 18 cm wide and 45–50 cm long.

Lightly moisten the top with a brush, then arrange the blueberry puff pastry strips side by side. Let rest at 4°C for at least 1 hour.
Roll out with a rolling pin to 2 mm (to lengthen the strips, not widen them) and let rest in the refrigerator before use. Cut into strips measuring 16.5 x 4 cm.
Butter rings 3.5 cm high and 5 cm in diameter, and place them on a baking sheet lined with Silpain. Place the pastry strips in the rings with the ridges against the sides of the rings.
Roll out the scraps to 1 mm thick, let rest, prick with a pastry pricker, and cut out 4.8 cm diameter discs. Place them in the bottom of the molds. Let set in the freezer, then place rice bags in the center.
Let thaw and bake at 160°C for 30 minutes. Remove the rice bags. Continue baking if necessary.

Sprinkle the outside of the baked puff pastry with opaline, place on a baking sheet lined with Silpain, and fill the center with flan mixture to 5 mm below the top edge (about 30 g per flan).
Bake at 160°C for 15 minutes.
Let cool before spreading blueberry jam on top (about 5 g per flan).

Garnish with 3 glazed blueberry halves and a few blueberry petals.