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Quick & easy (production)
Make sure you try our deconstructed cheese cake, served in a glass, with a twist of apricot jam.Make sure you try our deconstructed cheese cake, served in a glass, with a twist of apricot jam.
- Shelf life:
- 3 days
- Conservation:
- +4°C
Milk chocolate and cheese whipped ganache
Ingredients: Milk chocolate and cheese whipped ganache
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150 gCream 35% fat
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25 gLiquid Glucose
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25 gInvert sugar
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425 gcream cheese
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125 gCream 35% fat
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125 gMascarpone cheese
Preparation: Milk chocolate and cheese whipped ganache
1. Combine cream, liquid glucose, invert sugar in a pot and warm it up until 85°C.
2. Pour over the chocolate and make an emulsion with a hand blander.
4. Add mascarpone cheese and cream cheese to the ganache, blend, and on the end add cream and blend well.
5. Keep it in chiller overnight.
6. Before using whipp it in a mixer.
Apricot jam
Ingredients: Apricot jam
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640 gapricot puree
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15 gLemon juice
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116 gLiquid Glucose
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100 gsugar
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6 gPectine NH
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2 gLemon zest
Preparation: Apricot jam
1. Combine together apricot puree with liquid glucose. Warm it up until 40 °C.
2. Mix sugar with lemon zest, and pectine.
3. Slowly add to the warmed puree.
4. Increase the heat and cook until it reaches 106°C.
5. Onceit is cooked, add lemon juice.
6. Cool down the jam and use it.
Hazelnut strussel
Ingredients: Hazelnut strussel
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220 gRoasted grounded hazelnuts
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240 gflour
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180 gsugar
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200 gbutter
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2 gStick Vanilla
Preparation: Hazelnut strussel
1 Mix all ingrediants in mixer with paddle attachmed until dough is formed.
2 Put the dough on a tray and flatten up.
3 Bake the dough on 180 °C for 7-8 minutes.
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