Cake Myrtille de Cédric Pernot: A French Pastry Masterpiece

The Cake Myrtille de Cédric Pernot is more than just a dessert—it’s an expression of refined French pâtisserie. Known for its moist texture, subtle fruit acidity, and sophisticated appearance, this cake has become a favorite among home bakers and pastry aficionados alike.

Originally designed as a gâteau de voyage, or “travel cake,” this creation was developed by the renowned French chef Cédric Pernot. He’s celebrated for modernizing traditional French pastries while keeping their soul intact. His work is frequently showcased in high-end culinary journals like La Pâtisserie Magazine, where you can explore more about the evolving world of French pastry techniques.

A perfect Cake Myrtille relies on simplicity married to precision. From the balance of textures to the smooth confit de myrtilles, each component demands attention to detail. One crucial element is the use of pectine NH, a specific type of gelling agent that ensures the fruit filling holds its shape. For those unfamiliar with pectin varieties, this guide from Serious Eats is invaluable for understanding how and when to use different types.

Who is Cédric Pernot?

Cédric Pernot is a celebrated pâtissier based in Chambéry, France. His work bridges classic French traditions with subtle innovation, offering new interpretations of travel cakes, tarts, and layered entremets. He is especially renowned for his meticulous approach to texture and balance in pastries.

Pernot’s take on the blueberry cake doesn’t lean on novelty but on the intensity of flavor through simple, high-quality ingredients and a carefully controlled baking process.

What is a Gâteau de Voyage?

The term gâteau de voyage refers to cakes meant to be transported or stored longer without refrigeration. Typically dense and moist, these cakes include pound cakes, marble cakes, and fruit-laced varieties. The Cake Myrtille fits beautifully into this category, thanks to its rich butter base and durable texture, enhanced by a tart-sweet blueberry confit injected post-bake.

Key Ingredients & Their Purpose

Each ingredient in the Cake Myrtille de Cédric Pernot plays a crucial role. Here’s what you need and why it matters:

• Blueberries – Fresh or frozen, they provide fruitiness and acidity.
• Pectine NH – Ensures a stable, gelled confit that’s easy to pipe.
• Lemon zest – Optional but adds a bright aromatic layer.
• Crème liquide (heavy cream) – Contributes to the dense, moist crumb.
• Beurre doux (unsalted butter) – Provides richness and flavor.
• Poudre d’amandes (almond flour) – Adds depth and a hint of nuttiness.
• Farine (flour) and levure chimique (baking powder) – Structure and lift.

How to Make the Blueberry Confit

A defining element of this cake is its blueberry confit, which should ideally be prepared the day before.

Steps:

• Mix pectine NH with a portion of sugar to prevent clumping.
• Heat blueberry purée or coulis until warm (not boiling).
• Slowly whisk in the sugar-pectin mix until dissolved.
• Bring to a boil and simmer for 3 minutes.
• Let cool, then refrigerate overnight.

This preparation results in a soft yet pipeable confit that bursts with flavor inside each slice.

Crafting the Perfect Cake Batter

Unlike traditional cake batters, this one requires restraint and temperature precision.

Step-by-step method:

• Mix dry ingredients (flour, almond powder, baking powder, salt, and sugar).
• Add eggs and mix gently—avoid overmixing.
• Warm the cream to about 50°C and incorporate slowly.
• Melt butter to 45°C and add gently into the mixture.
• Pour into a prepared loaf mold.

Tip: Do not whip the batter—it should stay dense to avoid holes and ensure a moelleux (soft) crumb.

Baking and Filling Techniques

Bake the cake at 150°C for about 70 minutes or until a skewer comes out clean.

Filling method:

• While the cake is still warm, poke 6–8 holes along the top using a straw.
• Loosen the blueberry confit and use a piping syringe to inject it vertically into the cake.
• Let cool completely before decorating.

Final Decoration & Glazing

Finish your cake with the following steps:

• Prepare a simple syrup (sugar + water) and brush it over the cake while it’s still slightly warm.
• Pipe a thin line of remaining blueberry confit along the top central crack.
• Brush with warmed apricot jam to give it a beautiful, glossy finish.

Flavor Variations & Substitutions

You can personalize this cake in several ways:

• Replace blueberries with raspberries for a more intense tartness.
• Omit the fruit and boost the lemon zest for a citrus-focused version.
• Use less sugar if your berries are very ripe.

Common Mistakes to Avoid

Avoid these errors to ensure perfection:

• Overmixing the batter — leads to a dense, gummy texture.
• Inaccurate butter or cream temperature — alters consistency.
• Skipping the pectin — results in runny confit.
• Using too much sugar — oversweetens the cake unnecessarily.

Serving Suggestions

This cake is best served:

• At room temperature for optimal texture.
• With Earl Grey tea or light sparkling wine.
• As part of an afternoon tea or brunch spread.

Storage & Shelf Life

• Keeps up to 5 days at room temperature if stored in an airtight container.
• Can be refrigerated, but bring it to room temp before serving.
• Freezes well for up to a month—wrap tightly in plastic and foil.

Nutritional Snapshot (Per Slice Estimate)

• Calories: ~380
• Sugar: Moderate (especially if recipe is halved)
• Fat: High (butter and cream based)
• Protein: Moderate (eggs, almond powder)

Frequently Asked Questions

What is a gâteau de voyage?
A gâteau de voyage is a cake designed for travel—durable, moist, and stable without refrigeration.

Can I use frozen blueberries?
Yes. Just make sure to thaw and drain excess moisture before blending into purée.

Is pectine NH essential?
Yes, it gives the confit a perfect texture. For alternatives, refer to this pectin guide.

Why do I glaze the cake?
Glazing with apricot jam enhances both visual appeal and moisture retention.

How long does the cake take from start to finish?
Around 2 hours for prep and baking, plus overnight resting for the confit.

Can this cake be made gluten- or dairy-free?
Yes—with substitutions like almond flour blends and plant-based cream/butter.

Final Thoughts

The Cake Myrtille de Cédric Pernot is the kind of dessert that feels simple but reveals layers of technique. From the balanced flavors to the luxurious texture, it exemplifies what makes French pastry timeless. Whether you’re baking for a special occasion or just want to master a new skill, this cake offers a delicious journey worth taking.

Print