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    Earl Grey Cheese Paris Brest

    Uploaded by

    Dorjana Lasku
    This document provides recipes and instructions for making an Earl Grey cheese Paris Brest. It includes recipes for pate a choux dough, craquelin topping, chocolate praline croustillant base, creamy cheese filling, Earl Grey whipped ganache, and citrus pain de gene. The recipes include lists of ingredients and step-by-step instructions for making each component of the Earl Grey cheese Paris Brest dessert.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Earl Grey Cheese Paris Brest

    Uploaded by

    Dorjana Lasku
    65 views2 pages
    This document provides recipes and instructions for making an Earl Grey cheese Paris Brest. It includes recipes for pate a choux dough, craquelin topping, chocolate praline croustillant base, creamy cheese filling, Earl Grey whipped ganache, and citrus pain de gene. The recipes include lists of ingredients and step-by-step instructions for making each component of the Earl Grey cheese Paris Brest dessert.

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    earl grey cheese paris brest

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    This document provides recipes and instructions for making an Earl Grey cheese Paris Brest. It includes recipes for pate a choux dough, craquelin topping, chocolate praline croustillant base, creamy cheese filling, Earl Grey whipped ganache, and citrus pain de gene. The recipes include lists of ingredients and step-by-step instructions for making each component of the Earl Grey cheese Paris Brest dessert.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    65 views2 pages

    Earl Grey Cheese Paris Brest

    Uploaded by

    Dorjana Lasku
    This document provides recipes and instructions for making an Earl Grey cheese Paris Brest. It includes recipes for pate a choux dough, craquelin topping, chocolate praline croustillant base, creamy cheese filling, Earl Grey whipped ganache, and citrus pain de gene. The recipes include lists of ingredients and step-by-step instructions for making each component of the Earl Grey cheese Paris Brest dessert.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Academy of Pastry Arts Malaysia

    Lot 16, Jalan 51A/223,


    46100 Petaling Jaya, Selangor, Malaysia
    www.academyofpastryartsmalaysia.com

    MASTERCLASS

    Earl grey cheese paris brest


    Preparation Cooking
    Total time Student
    time time

    Pate a Choux Procedure


    Ingredients Quantity (Gr)
    1. Boil together milk, water, butter, sugar and salt.
    Milk 125 2. Add in sifted flour and cook until the mixture
    Water 125 leaves the sides of the pan.
    Butter 125 3. Remove from heat and beat to cool to room
    Sugar 5 temperature.
    Salt 5 4. Once cooled, add eggs one by one while mixing
    Eggs 250 continuously.
    All purpose flour 163 5. Pipe and bake at 160-170°C for 1 ½ hour,
    depending on size

    Craquelin
    Procedure:
    Ingredients Quantity (Gr)
    Butter 150 1. Cream butter and sugar together.
    Brown Sugar 150 2. Add in rose flour, mix well.
    Rose Flour 180 3. Roll to 2mm and freeze.

    Croustillant base Procedure


    Ingredients Quantity (Gr)
    Praline 70% 150 1. Melt the choc then mix in the praline and fold
    Dark choc 67% 50 over the feulletine.
    2. Rolled to 4 mm thickness and cut to round
    Feulletine 130
    shape.
    Academy of Pastry Arts Malaysia
    Lot 16, Jalan 51A/223,
    46100 Petaling Jaya, Selangor, Malaysia
    www.academyofpastryartsmalaysia.com

    Creamy cheese filling


    Ingredients Quantity (Gr) Procedure
    Cream cheese 278
    1. Soft down the cream cheese in microwave, mix
    Sugar 69 together with sugar, inverted sugar.
    Inverted sugar 15 2. Slowly blend in the yolk, egg, flour and whipping
    Egg yolk 27 cream.
    Whole egg 23 3. Pipe into dome shape mould and bake with 160’C
    Flour 8 for app 7 min.
    Whipping cream 120

    Procedure
    Earl grey whipped ganache
    1. Infuse the cream with earl grey tea leaf.
    Ingredients Quantity (Gr) 2. Strained and rescale to the amount.
    Cream 150 3. Heat the 1st cream, add in the gelatin mass.
    Gelatin Mass 21 4. Pour over the white chocolate, emulsify.
    White chocolate 120 5. Last, blend in the cold cream.
    Cold cream 350
    Earl grey tea leaf 12

    Citrus pain de gene Procedure:


    Ingredients Quantity (Gr)
    1. Warm up the marzipan and blend in the egg.
    Marzipan (60%) 300
    2. Whip until fluffy and mix in the lime zest.
    Egg 195
    Egg white 112.5 3. Make meringue with egg white and sugar.
    Lime zest 2pcs 4. Fold the meringue into the Marzipan- sabayon
    Sugar 105 mixture then follow with the Cake flour.
    Cake flour 75 5. Lastly, Fold in the butter.
    Butter 97.5 6. Bake 180’C for approximately 10 min.

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