New user

Do you want to unlock recipes, get access to products fact sheets ? Sign up here and join the French-Lovers Brigade !

Gourmet Galaxy

François Galtier

By François Galtier


Sugar dough

  • Flour 500 g
  • Icing Sugar 200 g
  • Almond Powder 70 g
  • Sea Salt 2 g
  • Candia Professional Incorporation Butter 300 g
  • Eggs 100 g

Blueberry coulis

  • Blueberry Puree 400 g
  • Black Currant Puree 100 g
  • Sugar 50 g
  • Gelatin Mass (1/5) 60 g

Cream cheese chantilly

  • Candia Professional Whipping Cream 100 g
  • Sugar 100 g
  • Gelatin Mass (1/5) 45 g
  • Candia Professional Cream Cheese 300 g
  • Vanilla Bean 1 pièce
  • Candia Professional Whipping Cream 500 g

Blueberry spherification

  • Blueberry Puree 280 g
  • Water 60 g
  • Honey 30 g
  • Carrageenan Iota 1,5 g
  • Hot Concentrate Glaze 300 g
  • Water 210 g
  • Blue Metallic Color in Powder 2 g


  • Fresh Blueberry SQ
  • Muesli SQ

Sugar dough

  • Mix all powders with Candia Professional Incorporation Butter in cubes until sanded aspect of the powder without any pieces of butter.
  • Add eggs and link the powders, let cooling down in the fridge.
  • Roll to 4 mm thickness, cut discs of the same size of the glass, and bake 160°C around 18 min.

Blueberry coulis

  • Warm up black currant puree with sugar and gelatin mass, mix with blueberry puree.
  • Pour in half sphere insert silicon mold and freeze.

Cream cheese chantilly

  • Warm up first Candia Professional Whipping Cream and sugar and pour on gelatin mass.
  • Mix with Candia Professional Cream Cheese and vanilla pulp, and add liquid fresh cream at the end.
  • Let cooling down in the fridge for few hours, and whipt the quantity you need in the last time.

Blueberry spherification

  • Blend the puree with water, honey and carrageenan iota, and fill small half spheres silicon mold. Freeze.
  • For the skin of the spherification, boil the hot concentrate glaze with water and color, and deep the frozen half sphere with a toothpick into the warm jelly.
  • Place directly on the right place on the dessert and let defreeze.


  • Use directly as a topping.

Serving and presentation

  • Pipe one drop of Chantilly on top of the sugar dough, decorate with a little of muesli, and let set a little.
  • Turn upside down the sugar dough with Chantilly, into the glass.
  • Fix with a small drop of Chantilly the frozen blueberry coulis half sphere, and pipe a ball of Chantilly to cover this coulis.
  • Decorate with a disc of white chocolate, and place the blueberry spherification on top.
  • Decorate on the side of the Chantilly with some fresh blueberry and some muesli from the topping.

A complete range of technical French cream, butter and cream cheese

Reliability and high-quality is what makes our range so easy-to-use. Sculpting your fabulous ideas becomes a piece of cake !


Premium quality incorporation butter made with 100% French dairy cream, for extraordinary buttery recipes.


Especially designed to highly perform when whipped, Candia Professional whipping cream is perfect for pastry Chefs.


Designed by and for professionals, the innovative and technical Candia Professional cream cheese has a unique smooth texture and can be used for any applications, baked or no-baked.


Flip your tablet
for better navigation