150 g Extra dry butter 84% fat 6 g salt 110 g icing sugar 40 g almond powder 6 g vanilla powder 55 g egg 270 g T55 flour
Cream cheese preparation
400 g Original american cream cheese 34% fat 270 g fine sugar 165 g egg 35 g cornstarch 270 g Excellence whipping cream 35% fat 10 g candied Lemon
Chestnut cream
90 g Elle & Vire Whole Milk 60 g chestnut paste 30 g 17 g cognac 14 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water)
Cheese cream
225 Original american cream cheese 34% fat 30 g egg white 50 g sugar 17 g Water heated to 121°C 110 Excellence whipping cream 35% fat 14 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water)
Milk chocolate whipped cream
250 g Sublime, Cream with Mascarpone 80 g milk chocolate couverture
Vanilla white chocolate glaze
75 g water 150 g fine sugar 150 g glucose 100 g sweetened condensed milk 70 g prepared gelatine (3 g of 200 bloom gelatine and 18 g water) 150 g white chocolate 2 g Titanium dioxide
Mix together the butter, the salt, the icing sugar, the ground almonds
and the vanilla powder. Then add the eggs and the flour being
careful not to overwork the paste. Stop kneading once the paste is
homogenous. Keep in the refrigerator (4°C) for 24 hours before using.
Set aside for the cheese preparation.
2
Cream cheese preparation
In an electric mixer fitted with the paddle attachment, soften the cream
cheese with the sugar and the corn starch. Add the cream, eggs and
add the candied lemon last. Do not overwork the preparation. Pour
over the cooked sablé paste and bake for about 30 mn at 120°C until
it begins to set.
3
Chestnut cream
Bake at 85°C the milk, the chestnut paste, the chestnut purée and the
egg yolks. Add the Cognac and prepared gelatine then blend. Pour into
14 cm round insert Flexipan® moulds until 8 mm thick and freeze.
4
Cheese cream
Mix the cream cheese and chilled Italian meringue, then add the
whipped cream and melted prepared gelatine.
5
Milk chocolate whipped cream
The night before, bring half of the cream to a boil and pour over the milk
chocolate couverture like a ganache. Add the rest of the cream and
blend. Put in the refrigerator.
6
Vanilla white chocolate glaze
In a saucepan, heat up the water, granulated sugar and glucose to
103°C. Pour it over the condensed milk and prepared gelatine, then
over the white chocolate and the titanium oxide. Blend and put in the
refrigerator. The next day, heat the glaze to 40°C and use when it has
cooled to about 30/35°C.
Recipes
