Chocolate & Hazelnut Mini Cheesecakes
for 6 cheesecakes d=8 cm and h=5 cm
| GELATIN MASs
Ingredients Total weight: - 84 g 100%
Powdered gelatin 200Bloom 12 g 14%
Cold water 729 86%
1. Add the powdered gelatin and cold water to a clean container.
Gently stir with a spoon.
2. Place the mixture in the fridge and let it sit there for 10-15 minutes
to allow the gelatin to swell and bloom. Then it's ready for use.
3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.
TIP
If you have no powderedgelatin to hand, you can use gelatin
leaves instead. Simply use the same weight of gelatin leaves
asyou would powdered gelatin andsoakthem in cold water.
Make sure the leaves are fuly covered with water.
Leave the gelatin leaves to soak for 15minutes -during this
time, the leaves should absorb exactlythe right amountof
water needed. Then squeeze the leaves to remove excess
water and use immediately.
I NEUTRAL GEL
Ingredients Total weight: -200 g 100%
• Water 88 g
44%
Sugar 74 37%
(1)
• Sugar (2) 12 g 6%
• Pectin NH 3.2 g 2%
• Glucose/corn syrup 22 g 11%
• acid powder
Citric 0.15 g <1%
1. Pour the water into a saucepan, and add the glucose syrup and
Sugar
(1).
2. Heat the mixtureto 30 °C /86°F.
3. Mix together the sugar (2) and pectin NH.
4. Add the pectin and sugar (2) mixture to the saucepan filled with
water, glucose and sugar ().
5. Bring everything to a boil over medium heat, whisking occasionally.
32
Chocolate & Hazelnut Mini Cheesecakes
for 6 cheesecakes d=8 cm and h=5 cm
|
NEUTRAL GEL
6. Add the citric acid powder. desired,it canbe replaced with 1.5 g
If
of lemon juice.
7. Let the mixture simmerover low heat for about 2 minutes.
8. Strain the gel into a clean container, and cover it with cling film
touching the surface of the gel.
9. Place the neutral gel in the fridge at 4 °C/39 °Ffor 6 hours.
|COCOA GLAZE
Ingredients Total weight: -286 g 100%
• Water 64g 22%
Whipping cream 35% 50 g 17%
Brown Sugar 70 g 25%
• Cocoa powder 24% 26g 9%
Gelatin mass 34 g 12%
• Neutral gel 42 g 15%
1. Add the sugar and sifted cOcoa powderto a bowl. Use a whisk
to combine the ingredients.
2. Pour the water and cream into a saucepan. Bring the mixture
to 30°C / 86°F over medium heat.
3. Add the sugar and cocoa mixtureto the saucepan and stir with
a whisk until smooth.
4. Bring the mixture to a boil over low heat, constantly stirring with
it
a whisk, and let it simmer for about 1 minute. In the meantime, add
the gelatin mass and neutral gel to a tall measuring cup.
5. Remove the saucepan from the heat and strain the mixture on top
of the gelatin mass and neutral gel.
6. Process the mixture with a hand blender at low speed, be careful
not to incorporate any air bubbles. The final texture should be
glossy and uniform.
7. Strain the glaze into a clean bowl, and cover it with cling film
touching the surface.Place it in the fridge for 6 hours to stabilize.
|33
Chocolate & Hazelnut Mini Cheesecakes
for 6cheesecakes d=8 cm and h=5 cm
|
CHOCOLATE CRUMBLE
Ingredients Total weight: -246g 100%
• All-purpose flour 45 g 18%
Cocoa powder 24% 15 g 6%
Brown sugar 60g 24%
Hazelnutpowder 60g 24%
• Butter 82% 45 g 18%
Cream cheese 65% 20g 8%
• Sea salt lg <1%
1. Add the sifted flour, hazelnut powder, cocoapowder, salt and sugar
to the bowl of a stand mixer,and mix briefly with a spatula. Add the
room-temperature (16-18 °C/61-64°F) butter and cream cheese,
and mix everything at low speed using a paddle attachment until a
soft dough is obtained.
2. Press the dough through a wire mesh rack onto a sheet of
parchment paper to obtain pieces that are equal in size.
3. Arrange the crumble in an even layer on a tray and store it in the
freezer for about 1 hour.
4. Preheat the oven to 150 °C/302 F and bake the crumble for
around 20-25 minutes.
5. Let the crumble cool down to room temperature, then separate any
pieces that joined together during baking.
|
CHOCOLATE CHEESECAKE CRUST
Ingredients Total weight: - 261 g 100%
• Cooled crumble 200 g 77%
• Hazelnuts 30 g 11%
• Sea salt 1g <1%
• Dark chocolate 70% 10g 4%
• Hazelnut praline 10 g 4%
• Cocoa butter 10 g 4%
1. Chop the hazelnuts into fine pieces (alternatively, you can blitz them
in a food processor).To make sure all the pieces are the sanme size,
sift the chopped nuts through a coarse-meshed sieve.
2. Melt the chocolate and cOcoa butter either in pulses in a
microwave or over a water bath.
|
34
Chocolate & Hazelnut Mini Cheesecakes
for 6cheesecakes d=8 cm and h=5 cm
|
3.
CHOCOLATE CHEESECAKE CRUST
Ina bowl, combine the crumble, chopped hazelnuts and seasalt.
Add the melted chocolate, cocoa butter and hazelnut praline to
the bow. Mix everything well with a silicone spatula. The mixture
should stay crumbly, yet when you pressit, it should cometogether
and hold its shape.
4. Line a tray with a silicone mat and place six cake rings d=8 cm and
h=5 cm each on top.Line each ring with a strip of acetate film.
5. Transfer 35 g of the crumbly mixture into each cake ring and flatten
it with a bent spoonto form an even layer.
6. Place the cheesecake crusts in the freezer for around 30 minutes
until frozen.
| CHOCOLATECHEESECAKE MOUSSE
Ingredients Total weight: - 976 g 100%
• Eggyolks 100 g 10%
• Cornstarch g 14 19%
Brown sugar 50g 5%
Whipping cream 35% 250g 26%
• Gelatin mass 50g 5%
• Hazelnut praline 20g 2%
• Cocoa butter 20g 2%
• Dark chocolate 70% 80g 8%
Cream cheese 65% 390g 40%
• Sea salt 2g <1%
• Frozen cheesecake crusts
1. Pour the whipping cream into a saucepan and heat it to a
temperature of 80 C/176 F.
2. In a separate bowl, mix together the sugar and cornstarch.
3. In another bowl, whisk together the egg yolks. Thenadd the sugar
and cornstarch mixture and whisk to combine these ingredients,
making sure no lumps of cornstarch are left.
4. Pour part of the warm creaminto the egg yolk, sugar and
cornstarch mixture. Mix gently and transfer the mixture back into
the saucepan.
5. Bring the mixture to a boil and let it boil for 30 secondsmore, while
whisking constantly.
|35
Chocolate & Hazelnut Mini Cheesecakes
for 6 cheese cakes d=8 cm and h=5 cm
| CHOCOLATE CHEESECAKE MOUSSE
6. Remove the saucepan from the heat and add the gelatin mass,
chocolate,cocoa butter, hazelnut praline and sea salt. Mix well with
a whisk to obtain a smooth, silky and glossy texture.
7. Pour the mixtureover the cream cheese and process with a hand
blender until smooth.
8. Pour 150 g of the cheesecake mousse into each ring, on top of the
frozen crust.
9. Place the cheesecake in the fridge for 12 hours to stabilize.
| CARAMELIZED HAZELNUTS
Ingredients Total weight: - 330 g 100%
• Hazelnuts 100 g 30%
Water 100 g 30%
• Sugar 130 g 40%
1. Add the sugar and water to a thick-bottomedsaucepan. Heat the
mixture over medium heat until the syrup starts to boil, stirring
with a spatulauntil the sugar dissolves. Reduce the heat and cook
the syrup for another minute without stiring. Take the syrup off
the heat.
2. Cut the raw hazelnuts in half lengthwiseand add them to the hot
syrup. Cover the saucepan with a lid or cling film and set aside it
for 30 minutes.
3. Strain the syrup through a sieve. Transfer the nuts to a baking tray
lined with a silicone mat and spacethem apart.
4. Toast the nuts in an oven preheated to 160°C/320 °F for about
15-20 minutes until they turn caramel in color.
5. Let the caramelized hazelnutscool downat room temperature.
Chocolate & Hazelnut Mini Cheesecakes
for 6 cheesecakesd=8 cm and h=5 cm
|
COATING AND DECORATING THE CHEESECAKES
Ingredients
Assembled cheesecakes
Stabilized cocoa glaze
• Caramelized hazelnuts 100g
1. Heat thecocoa glaze to 30 °C /86°F and process it with a hand
blender until smooth.
2. Coat the cheesecakes with a thin layer of the glaze. Place them
in the fridge and let them sit therefor 1 hour.
3. Once the glaze has set, remove the cake ring and stripof
acetate film.
4. Then arrange the caramelized hazelnuts in a wreath on top of
each cheesecake.
5. Store the cheesecakes in the fridge for up to 48 hours.
To watch how the Chef assembles
the cheesecakes,click on the link below
5 httpslyoutubecom/shorts 2utugCcqlE
