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    Anilla Bean Basque Cheesecake

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    tota.konrad

    Copyright:

    © All Rights Reserved
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    Anilla Bean Basque Cheesecake

    Uploaded by

    tota.konrad
    19 views4 pages

    Original Title

    anilla bean Basque cheesecake

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    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
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    Download as pdf or txt
    19 views4 pages

    Anilla Bean Basque Cheesecake

    Uploaded by

    tota.konrad

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

    Manuel Bouillet

    Vanilla Bean Basque Cheesecake

    WEIGHT (gr) SIZE MOLDS / TOOLS NEEDED


    COMPONENTS
    Individual Mini Individual Mini Individual Mini
    Basque cheesecake 750gr 6 inch Ring
    Crunchy sablé 150gr 6 inch Ring

    Product assembly
    Apply 2 layers of aluminium foil on a ring.
    Press the crunchy at the bottom of the ring and let set.
    Pour the cheesecake mixture into the ring and bake on a sheetpan with a bit of water at the
    bottom.
    Bake.
    Let chill overnight and unmold.
    Date:

    Manuel Bouillet

    Cheesecake sablé base

    Ingredients: Recipe base 6 in ring % Recipe base Notes


    Butter 200 33 0 0 0 27.82%
    Cassonade sugar 135 23 0 0 0 18.78%
    Almond flour 135 23 0 0 0 18.78%
    Flour T55 245 41 0 0 0 34.08%
    Baking powder 4.0 0.7 0.0 0.0 0.0 0.56%
    0 0 0 0 0.00%
    0 0 0 0 0.00%
    0 0 0 0 0.00%
    0 0 0 0 0.00%
    0 0 0 0 0.00%
    0 0 0 0 0.00%
    0 0 0 0 0.00%
    0 0 0 0 0.00%
    0 0 0 0 0.00%
    0 0 0 0 0.00%
    Total Brut 719 120 0 0 0 100.00%
    Total Net 0 0 0 0

    Process:
    Paddle everything together until getting a crumbly texture.
    Bake on a silpain.

    Weight, sizes, cuts, number of pieces for each recipe …

    Baking:
    150*c, fan 2, 0%, 25 min.

    Notes:
    Date:

    Manuel Bouillet

    Cheesecake crunchy sablé

    Ingredients: Recipe base 6 in ring % Recipe base Notes


    Zephyr 34% White chocolate 60 23 0 0 0 15.38%
    Feuilletine 75 29 0 0 0 19.23%
    Baked sablé 225 87 0 0 0 57.69%
    Softened butter 30 12 0 0 0 7.69%
    0 0 0 0 0.00%
    0 0 0 0 0.00%
    0 0 0 0 0.00%
    0 0 0 0 0.00%
    0 0 0 0 0.00%
    0 0 0 0 0.00%
    0 0 0 0 0.00%
    0 0 0 0 0.00%
    0 0 0 0 0.00%
    0 0 0 0 0.00%
    0 0 0 0 0.00%
    Total Brut 390 150 0 0 0 100.00%
    Total Net 0 0 0 0

    Process:
    Melt the white chocolate at 35*c.
    Add the feuilletine and mix.
    Crush the sablé and add it.
    FInish with the softened butter and paddle together.
    Spread at the bottom of the ring.

    Weight, sizes, cuts, number of pieces for each recipe …


    150gr per 6 inch

    Baking:

    Notes:
    Date:

    Manuel Bouillet

    Vanilla bean Basque cheesecake

    Ingredients: Recipe base 6 in ring % Recipe base Notes


    Cream cheese 666 202 0 0 0 26.24%
    Mascarpone 334 101 0 0 0 13.16%
    Cassonade sugar #1 220 67 0 0 0 8.67%
    0 0 0 0 0.00%
    Vanilla bean (gr) 4 1 0 0 0 0.16%
    Milk 350 106 0 0 0 13.79%
    Yolks 122 37 0 0 0 4.81%
    Corn starch #1 31 9 0 0 0 1.22%
    Cassonade sugar #2 51 15 0 0 0 2.01%
    0 0 0 0 0.00%
    Corn starch #2 30 9 0 0 0 1.18%
    0 0 0 0 0.00%
    Whole eggs 200 61 0 0 0 7.88%
    Cream 530 161 0 0 0 20.88%
    0 0 0 0 0.00%
    Total Brut 2538 770 0 0 0 100.00%
    Total Net 0 0 0

    Process:
    Make a pastry cream with the vanilla bean, milk, yolks, sugar #2 and corn starch #1.
    In a pitcher, blend together the hot pastry cream, cream cheese, mascarpone, sugar and until smooth and not grainy.
    Add the corn starch #2 and blend one more time.
    Add the eggs progressively.
    Finish with the cream.
    Pour into the ring lined with a brown sheet. (Ring should be covered with 2 layers of alluminium foil outside).
    Add some water at the bottom of the sheetpan and bake.
    Bake until 68*c internally.
    Let chill overnight.

    Weight, sizes, cuts, number of pieces for each recipe …

    750gr for 6 inch

    Baking:
    200*c, fan 2, 0%, 35 min.

    Notes:

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