IN&OUT OF THE KITCHEN – ELLE & VIRE ADVERTORIAL
FANTASTIK CHEESE CAKE
SAINT HONORÉ
SERVES 8
SERVES 6-7
INGREDIENTS
INGREDIENTS
BISCUIT BASE 150 g Brittany shortbread biscuits / 50 g Elle & Vire Professionnel® All Purpose Butter (melted)
PUFF PASTRY, 22 CM DIAMETER 250 g puff pastry
by Christophe Michalak
CHEESE CAKE 130 g Elle & Vire Professionnel® Excellence Whipping Cream / 90 g white couverture chocolate / 1 egg / 145 g Elle & Vire Professionnel® Original Cream Cheese / 145 g fromage blanc 40% / 40 g sugar / 1 g fleur de sel MINT CHANTILLY 400 g Elle & Vire Professionnel® Sublime Cream with Mascarpone / 50 mint leaves / Finely grated zest of 1 lime / 60 g sweetened condensed milk
by Frédéric Cassel
CHOUX PASTRY 250 g choux pastry / 20 small choux buns (3 per person) SAINT HONORÉ CREAM WITH TAHITIAN VANILLA 500 g crème pâtissière (pastry cream) with Tahitian vanilla / 250 g Elle & Vire® Excellence Whipping Cream OTHER INGREDIENTS 250 g caramel / 500 g Elle & Vire® Sublime Cream with Mascarpone
METHODS
METHODS
PRESENTATION 2 heaped tbsp grapefruit marmalade / 2 grapefruit, peeled and segmented / 1 lime / Toasted sesame seeds / Mint leaves
PASTRY BASE Using a pastry rolling machine, roll out the puff pastry to a thickness of 2mm. Leave it to rest for 6 hours, then pipe on a choux pastry circle, the same size as the puff pastry base. Create about twenty little choux buns on a baking tray and cook the base and the buns together at 200°C (392°F) for approximately 40 minutes.
BISCUIT BASE Crush the biscuits and combine with the butter. Place a 20 cm diameter ring mould onto a baking sheet covered with baking parchment. Tip the biscuit mixture into the ring mould and, using the back of a spoon, press down to a thickness of 5 mm. CHEESE CAKE Bring the cream to the boil, pour onto the couverture chocolate and whisk until smooth. Add the egg, Cream Cheese, fromage blanc, sugar and salt. Stir until smooth and any lumps have disappeared but do not emulsify. Pour onto the biscuit base then bake in the oven at 120°C for 20 minutes (the cheesecake should have a slight wobble in the centre). Remove from the oven. Cool for 30 minutes at room temperature then refrigerate for one hour. Remove the ring mould and position on a cake board. MINT CHANTILLY Bring the cream to the boil, add the finely chopped mint, finely grated lime and sweetened condensed milk and infuse overnight in the refrigerator to allow the flavours to fully develop. The next day, whip the Chantilly and transfer to a piping bag fitted with a Saint-Honoré nozzle. PRESENTATION Spread a thin layer of marmalade onto the cheesecake, pipe on the mint Chantilly. Sprinkle over the grapefruit segments and finely grated lime. Decorate with mint leaves.
SAINT HONORÉ CREAM WITH TAHITIAN VANILLA Mix the vanilla crème pâtissière gently with the pre-whipped Elle& Vire® Excellence Whipping Cream. Fill the choux buns with the mixture before dipping them in the caramel. The caramel can be avoured and coloured as desired. Once the little choux buns have cooled down, stick them round the rim of the choux pastry base. Fill the middle of the pastry base with the rest of the vanilla Saint-Honoré cream. FINISHING TOUCHES Whip the Elle & Vire® Sublime, Cream with Mascarpone and apply it in curling ripples using a Saint-Honoré piping nozzle. You can also avour the cream with pistachio, caramel, etc.
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