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翻转您的平板以获取更好的导航
By François Galtier
配料
700g
330g
600g
Reconstituted crumble
- Baked Crumble 600g
- Candia Professional Incorporation Butter 160g
Cream cheese biscuit
- Candia Professional Cream Cheese 350g
- Whole Milk 75g
- Flour 120g
- Egg Yolk 120g
- Egg White 180g
- Sugar 140g
- Passion Fruit Puree 50g
Exotic creamy
- Passion Fruit Puree 100g
- Gelatin Mass (1/5) 45g
- White Chocolate 30% 350g
- Candia Professional Incorporation Butter 170g
- Mango Puree 350g
Cream cheese chantilly
- Candia Professional Whipping Cream 100g
- Sugar 100g
- Gelatin Mass (1/5) 45g
- Candia Professional Cream Cheese 300g
- Lemon zest 1 piece
- Candia Professional Whipping Cream 500g
Cream cheese sponge cake
- Candia Professional Cream Cheese 50g
- Egg White 25g
- Egg White 50g
- Sugar 25g
- Titanium Dioxide 2g
- Flour 25g
- Almond Powder 25g
- Baking Powder 5g
步骤1
Reconstituted crumble
- Mix crumble with melted Candia Professional Incorporation Butter and press well a layer into a ring.
- Bake approximatively 18 min at 160°C.
步骤2
Cream Cheese biscuit
- Mix first milk, egg yolk and flour, then add this preparation to the cream cheese using whisk, to make it softer.
- In the same time, whipt egg white with half of the sugar, when you get enough volume add the rest of sugar.
- Whipt until you get soft meringue, and mix delicately with the cheese preparation, and the passion puree.
- Preheat the ventilated oven at 160°C and bake around 40 min at 100°C.
步骤3
Exotic creamy
- Warm up Passion puree with gelatin mass, and pour on chocolate. Mix with Candia Professional Incorporation Butter and add at the end the mango puree.
- Let crystalize in the fridge.
步骤4
Cream cheese chantilly
- Warm up first cream and sugar and pour on gelatin mass. Mix with Candia Professional Cream Cheese and zest, and add liquid fresh Candia Professional Whipping Cream at the end.
- Let cooling down in the fridge for few hours, and whip the quantity you need in the last time.
步骤5
Cream cheese sponge cake
- Mix first cream cheese with first part of egg white.
- In the same time, whipt the second egg white with sugar and titanium in meringue.
- Mix delicately the 2 preparations a little and add all the powders.
- Fill half of plastic or paper cup, and bake around 40 seconds in microwave full power. Let cooling down upside down.
步骤6
Serving and presentation
- On the base of crumble and biscuit, pipe spots of cream cheese Chantilly, then of exotic creamy.
- Decorate with some pieces of cream cheese sponge cake, some beetroot germs, and a band of modeling chocolate on the side, playing with green and yellow color.