PETIT GATEAUX: CHEESECAKE
RE-INVENTING A CLASSIC INTO A SINGLE SERVE
|TOP FROLLA||g 1000|
|unsalted butter 82% fat||g 350|
|CACAO IN POLVERE||g 80|
Mix all ingredients in a planetary mixer equipped with paddle at medium speed until a homogeneous mass is obtained.
Let the pastry rest in the refrigerator for a couple of hours.
Roll out the pastry to a thickness of 3mm, make tartellettes of 8 cm in diameter and bake at 165C ° for 12-15min.
|milk 3.5% fat||g 400|
|JOYPASTE VANIGLIA MADAGASCAR/BOURBON||g 10|
|SINFONIA CIOCCOLATO BIANCO||g 670|
|liquid cream 35% fat||g 700|
|LILLY NEUTRO||g 100|
|Mascarpone cheese||g 240|
Bring milk and GLUCOSE to the boil, add LILLY and blend with a whisk.
Pour the liquid onto the chocolate and emulsify with an immersion blender,
While emulsifying add the mascarpone cheese and liquid cream.
When the cream is fully emulsified, refrigerate the namelaka overnight.
Fill the bottom of the tartlet with a layer of blueberry jelly, using a spatula make it flat.
Whip the namelaka in a planetary mixer with paddle at medium speed for 5 minutes.
Decorate the cake with round namelaka tufts.
Decorate with CHOCOLATE BLUEBERRY and SPIRAL DARK DOBLA.