Srednje tezine
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...
- rok trajanja:
- 24 hours
- Conservation:
- Refrigeration
Containing: 7 Components
Graham Cracker Breton
Sastojci: Graham Cracker Breton
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2.9 ozegg yolks
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5.6 ozsugar
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5.3 ozIsigny butter, very soft
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15.4 grsalt
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8.0 ozGraham crumbs
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0.5 ozbaking powder
Priprema: 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
Sastojci: White Chablon
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0.25 eachProva vanilla bean
Priprema: 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
Sastojci: White Chocolate Cream Cheese Whipped Ganache
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14.1 ozmilk
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3.5 ozHeavy cream #1
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2.9 ozglucose
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0.2 ozsalt
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0.3 ozGelatin, 200 bloom
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14.1 ozHeavy cream #2
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6.2 oz
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4.4 ozCrème fraiche
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2 eachProva vanilla bean
Priprema: 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
Sastojci: Strawberry Juice
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14.1 ozFresh strawberries, rough dice
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1.4 ozsugar
Priprema: 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
Sastojci: Strawberry Filling
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5.3 ozstrawberry juice
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0.2 ozsugar
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0.1 ozpectin NH
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15.4 grgelatin
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1.3 lbStrawberries, small dice
Priprema: 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
Sastojci: Vanilla Sablee
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1.2 lbIsigny butter
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1.0 lbpowdered sugar, sifted
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2.8 lbAll purpose flour
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14.4 ozegg yolks
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0.6 ozProva vanilla paste
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0.6 ozsalt
Priprema: 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
Sastojci: Garnish and Assembly
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Q.S.Fresh strawberry slices (one per tart)
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Q.S.Neutral glaze
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Q.S.White micro flowers
Priprema: 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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