Medium
This recipe is a reinterpretation of a classic flavor combination but is lighter, less sweet, and offers more complex textures than traditional strawberry cheesecake. This creation addresses the desire for a dessert that captures the essence of strawberry cheesecake but with a more delicate, balanced flavor profile. Cacao Barry Zephyr provides a sweet foil to the tangy cream cheese in the whipped ganache element.This recipe is a reinterpretation of a classic flavor combination but is lighter, less sweet, and offers more complex textures than traditional strawberry cheesecake. This creation addresses the desire for a dessert that captures the essence of strawberry cheesecake but with a more delicate, balanced flavor profile. Cacao Barry Zephyr provides a sweet foil to the tangy cream cheese in the whipped ganache element.This recipe is a reinterpretation of a classic flavor combination but is lighter, less sweet, and offers more complex te...
- Shelf life:
- 24 hours
- Conservation:
- Refrigeration
Containing: 7 Components
Graham Cracker Breton
Ingredients: Graham Cracker Breton
-
82 gegg yolks
-
159 gsugar
-
149 gIsigny butter, very soft
-
1 gsalt
-
227 gGraham crumbs
-
57 gNLN-PO-A093503-B82
-
14,5 gbaking powder
Preparation: Graham Cracker Breton
- Whip yolks and sugar to ribbon stage.
- Add very soft butter (mayonnaise consistency).
- Switch to paddle attachment.
- Add all combined dry ingredients.
- Press or roll to 65 mm / ¼ inch thickness.
- Bake at 163°C/325°F until light golden brown.
- Cut into 5 cm rounds while still warm.
- Place back in oven and bake until crisp. Toss in White Chablon.
Tools
- Silpat
- Whip Attachment
- Paddle attachment
- 5 cm (2 ”) çember kesici
White Chablon
Ingredients: White Chablon
-
0.25 eachProva vanilla bean
Preparation: White Chablon
- Melt the cocoa butter and Zéphyr separately, then combine together with scraped vanilla bean.
- Reserve in a warmer at approximately 40°C/104°F.
White Chocolate Cream Cheese Whipped Ganache
Ingredients: White Chocolate Cream Cheese Whipped Ganache
-
400 gmilk
-
100 gHeavy cream #1
-
82 gglucose
-
6 gsalt
-
9 gGelatin, 200 bloom
-
400 gHeavy cream #2
-
175 g
-
125 gCrème fraiche
-
2 eachProva vanilla bean
Preparation: White Chocolate Cream Cheese Whipped Ganache
- Warm the milk, scraped vanilla bean and cream #1 with glucose.
- Pour over the Zéphyr, bloomed gelatin, and salt. Blend with an immersion blender.
- Add cream #2, cream cheese and creme fraiche and blend again.
- Chill overnight.
Tools
- Saucepan
- Batidora de Inmersión
Strawberry Juice
Ingredients: Strawberry Juice
-
400 gFresh strawberries, rough dice
-
40 gsugar
Preparation: Strawberry Juice
- Sprinkle the sugar over the strawberries.
- Place into a bowl and cover with plastic wrap.
- Place over a double boiler and cook for 1.5 to 2 hours until strawberries have released all their juices.
- Strain with a chinois and cheesecloth.
- Use malic acid (or lime juice), salt, and sugar if needed to adjust the taste.
- Should yield 40-45g juice per 100g berries.
Tools
- Strainer
- Bowl (s)
- Cloth
Strawberry Filling
Ingredients: Strawberry Filling
-
150 gstrawberry juice
-
7 gsugar
-
2 gpectin NH
-
1 ggelatin
-
600 gStrawberries, small dice
Preparation: Strawberry Filling
- Combine the sugar and pectin.
- Add to the strawberry juice and bring to a full boil.
- Remove from heat and add the bloomed gelatin.
- Fold in the fresh strawberries.
- Mold at 20g per 5cm dome mold (it will not come up to the top).
Tools
- Saucepan
- Dome mold: Slikomart Silicone Classic Collection Mold Shapes, Semi-Sphere, Small (4 cm/1.6 in)
Vanilla Sablee
Ingredients: Vanilla Sablee
-
564 gIsigny butter
-
460 gpowdered sugar, sifted
-
1280 gAll purpose flour
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152 gNLN-PO-A093503-B82
-
408 gegg yolks
-
16 gProva vanilla paste
-
16 gsalt
Preparation: Vanilla Sablee
- Using a paddle attachment, combine all the ingredients together except the yolks and vanilla.
- Allow to blend on low speed until crumbly in texture.
- Add the yolks and blend well until just incorporated.
- Portion the dough at 425g per sheet.
- Roll between acetate to 2mm on the sheeter.
- Freeze.
Tools
- Rolling pin
- Stand mixer with whisk attachment
Garnish and Assembly
Ingredients: Garnish and Assembly
-
Q.S.Fresh strawberry slices (one per tart)
-
Q.S.Neutral glaze
-
Q.S.White micro flowers
Preparation: Garnish and Assembly
- Produce tart shells using the Vanilla Sablée dough. Bake until golden brown.
- Coat the inside of the tart shells with White Chablon to help maintain crispness.
- Whip the White Chocolate Cream Cheese Ganache to soft peaks, and pipe approximately 10g in the bottom of each shell.
- Press in the Graham Breton.
- Top with Strawberry Filling until just below the top of the shell (approximately 20g).
- Unmold the frozen strawberry filling domes, and place on top.
- Using a saint Honore tip, pipe Cream Cheese Ganache on the top.
- Garnish with white micro flowers and one slice of strawberry that's been coated in neutral glaze.
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