Manuel Bouillet
Chocolate Basque cheesecake
WEIGHT (gr) SIZE MOLDS / TOOLS NEEDED
COMPONENTS
Individual Mini Individual Mini Individual Mini
Cocoa crunchy sablé 150gr 6 inch Ring
Chocolate Basque cheesecake 750gr 6inch Ring
Neutral glaze PM
Gratted chocolate PM
Gianduja curls PM
Product assembly
Apply 2 layers of aluminium foil on a ring.
Spread the cocoa crunch at the bottom of the ring.
Pour the mixture into the ring and bake into a water bath.
Let chill overnight.
Glaze with neutral glaze, then sprinkle chocolate shaving.
Add some gianduja curls.
Date:
Manuel Bouillet
Cocoa Cheesecake sablé base
Ingredients: Recipe base 6 in ring % Recipe base Notes
Butter 200 34 0 0 0 28.21%
Cassonade sugar 135 23 0 0 0 19.04%
Almond flour 135 23 0 0 0 19.04%
Flour T55 200 34 0 0 0 28.21%
Baking powder 4.0 0.7 0.0 0.0 0.0 0.56%
Cocoa powder 35 6 0 0 0 4.94%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
Total Brut 709 120 0 0 0 100.00%
Total Net 0 0 0 0
Process:
Paddle everything together until getting a crumbly texture.
Bake on a silpain.
Weight, sizes, cuts, number of pieces for each recipe …
Baking:
150*c, fan 2, 0%, 25 min.
Notes:
Date:
Manuel Bouillet
Cocoa Cheesecake crunchy sablé
Ingredients: Recipe base 6 in ring % Recipe base Notes
Ocoa 70% dark chocolate 60 23 0 0 0 15.35%
Feuilletine 75 29 0 0 0 19.19%
Baked cocoa sablé 225 86 0 0 0 57.57%
Softened butter 30 12 0 0 0 7.68%
Fleur de sel 0.8 0.3 0.0 0.0 0.0 0.20%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
Total Brut 391 150 0 0 0 100.00%
Total Net 0 0 0 0
Process:
Melt the chocolate at 35*c.
Add the feuilletine and mix.
Crush the sablé and add it.
FInish with the softened butter and fleur de sel then paddle together.
Spread at the bottom of the ring.
Weight, sizes, cuts, number of pieces for each recipe …
150 per 6 inch
Baking:
Notes:
Date:
Manuel Bouillet
Chocolate Basque Cheesecake
Ingredients: Recipe base 6 in ring % Recipe base Notes
Cream cheese 417 133 0 0 0 17.32%
Mascarpone 417 133 0 0 0 17.32%
Cassonade sugar #1 150 48 0 0 0 6.23%
Vanilla extract 10.0 3.2 0.0 0.0 0.0 0.42%
Milk #1 350 112 0 0 0 14.53%
Yolks 122 39 0 0 0 5.07%
Corn starch 31.0 9.9 0.0 0.0 0.0 1.29%
Cassonade sugar #2 51 16 0 0 0 2.12%
Whole eggs 60 19 0 0 0 2.49%
Cream 190 61 0 0 0 7.89%
Milk #2 380 122 0 0 0 15.78%
Cocoa powder 30 10 0 0 0 1.25%
Ocoa 70% dark chocolate 200 64 0 0 0 8.31%
0 0 0 0 0.00%
0 0 0 0 0.00%
Total Brut 2408 770 0 0 0 100.00%
Total Net 0 0 0 0
Process:
Make a pastry with the milk #1, yolks, sugar #2 and corn starch.
In a pitcher, blend together the hot pastry cream, cream cheese, mascarpone, sugar #1 and until smooth and not grainy.
Add the eggs progressively.
Heat the cream and milk #2 at 65/70*c and blend with the cocoa powder.
Add the chocolate to make a ganache.
Finish with this chocolate ganache at 40/45*c.
Pour into the ring lined with a brown sheet. (Ring should be covered with 2 layers of alluminium foil outside).
Add some water at the bottom of the sheetpan and bake.
Bake until 68*c internally.
Chill overnight.
Weight, sizes, cuts, number of pieces for each recipe …
750gr for 6 inch.
Baking:
200*c, fan 2, 0%, 35 min.
Notes:
