1000 g T45 flour 500 g milk 40 g 0% fat milk powder 150 g eggs 20 g salt 40 g fresh yeast 100 g sugar 150 g Elle & Vire gourmet butter 82% fat
SWEET CREAM CHEESE INSERTS
207 g French cream cheese 207 g Elle & Vire gourmet butter 82% fat 31 g honey 2 g vanilla powder 52 g powdered egg whites 1 lemon zest
ALMOND CREAM CHEESE STREUSEL
44 g French cream cheese 106 g Elle & Vire gourmet butter 82% fat 139 g T55 flour 150 g raw sugar 150 g almond powder 2 g fleur de sel
CARAMEL CREAM CHEESE
225 g Excellence whipping cream 35% fat 55 g milk 55 g glucose syrup (1) 120 g glucose syrup (2) 110 g sugar 3 g fleur de sel 90 g Elle & Vire gourmet butter 82% fat 0,5 vanilla pods 150 g French cream cheese
CREAM EGG WASH
200 g egg yolk 100 g Excellence whipping cream 35% fat 100 g milk
FINISHING TOUCHES
SQ light brown beet sugar 100 g oat flake 100 g pecan nuts 20 g egg white SQ icing sugar
On speed 1 of the stand mixer, combine all ingredients - except for the butter - for 3 minutes, then knead on speed 2 for 5 minutes. Add the butter cut into pieces and knead on speed 2 until the dough pulls away from the sides of the bowl. Do not let the temperature rise above 24°C. Let rise for 45 minutes at room temperature. Punch down and refrigerate overnight.
2
SWEET CREAM CHEESE INSERTS
Combine all ingredients and pipe out into Ø1.5-cm balls. Place in the freezer.
3
ALMOND CREAM CHEESE STREUSEL
Combine all ingredients using the paddle attachment of the stand mixer.
4
CARAMEL CREAM CHEESE
Heat the cream, milk, glucose syrup (1) and vanilla together. Heat the glucose syrup (2) and sugar to 195°C. Deglaze with the hot infused cream. Add the fleur de sel and cream cheese. At 40°C, add the butter and blend. Refrigerate overnight.
5
CREAM EGG WASH
Combine all ingredients and set aside in the refrigerator
6
FINISHING TOUCHES
Chop the pecans and combine with the rolled oats. Bind with the egg whites.
7
SHAPING AND BAKING
Prepare the almond cream cheese streusel. Spread out and cut into 1-cm cubes. Bake on a Silpain® mat in a 150°C convection oven for approximately 20 minutes. Let cool. Roll out the dough to 6 mm in both directions (to prevent retractation) and place in the refrigerator. Cut out Ø9-cm rounds (approximately 60-65 g) using a cookie cutter. Place in the Silform® moulds. Let rise at 26°C for approximately 1½ hours. Brush with the egg wash, sprinkle with light brown beet sugar and place 6 cream cheese inserts and 5 cubes of streusel inside, then sprinkle with the oat/ pecan mixture. Bake in a 230°C deck oven or a 190°C convection oven for approximately 8 minutes and let cool. Sprinkle with icing sugar and, using a piping cone, decorate with caramel cream cheese.
Recipes
