Combine flour, Butter, Salt and sugar then mix with a paddle attachment until it
Add in cold milk and egg yolks then mix until well combined.
Let it set in the chiller for 30 minutes.
In a mixing bowl with a paddle attachment mix for 5 min. at medium speed all the ingredients.
Spread on a 12x16 jelly roll pan.
Bake in a deck oven at 180C for 12 to 14 min. closed damper.
Cut out discs of 6” diameter.
225 gr per mousse of 8” diameter.
Pre-soak the water and gelatin for 15 min.
If needed, warm up the Cremfil Silk Cheesecake in a microwave to 30 32 C and incorporate the melted gelatin.
Fold the lightly whipped Chantypak into the Cremfil Silk Cheesecake
Mould 120 g of Topfil Select Wild Blueberries into a 6” cm diameter ring and freeze.
Melt the Cocoa Butter and Belcolade Blanc Selection chocolate separately to 35 C.
Mix both together.
Spray at 28-30 C on the frozen mousse.
On tray with a Silpat® lined up with acetate 9x3 cm diameter ring, pour 225 g of cheesecake mousse in the ring. Then press the frozen disc of fruit filling and the lemon cake into the mousse and freeze. Apply the velvet spray and move it onto the crumble.
For the flower decoration: spread some tempered white chocolate on a granite slab and scrape with small tart ring 4 cm diameter to create the chocolate curls to be assembledtogether to create the flower