Ingredients

Group White Crumble
Ingredient
KG
Weight (%)
Sugar
0.025
100
Cake Flour
0.025
100
Unsalted Butter
0.017
68.8
Almond Powder
0.025
100
Total Weight: 0.092
Group Chocolate Crumble
Ingredient
KG
Weight (%)
Sugar
0.085
100
Cake Flour
0.085
100
Unsalted Butter
0.059
68.8
Almond Powder
0.043
50
BAKELS ALKALIZED COCOA POWDER
0.043
-
Total Weight: 0.314
Group Cheesecake mixture
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.420
100
Fresh Milk (cold)
0.315
75
Total Weight: 0.735
Group Rhum Raisin
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% APPLE
0.140
-
Raisins
0.023
-
Cointreau
0.009
-
Sugar syrup (1 part sugar:1 part water)
0.009
-
Total Weight: 0.182
Group Vanilla Cream
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.054
-
Fresh Milk
0.162
-
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.027
-
Cold water
0.027
-
BRITE VANILLA EXTRA STRENGTH
0.000
-
Total Weight: 0.270
Group Dark Chocolate Mousse
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.060
-
Cold water
0.060
-
APITO COOKING CHOCOLATE
0.060
-
All Purpose Cream
0.064
-
Total Weight: 0.244
Group Finishing
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE CARAMEL TOFFEE
0.030
-
BAKELS LES FRUITS 50% RED CHERRY
0.180
-
BAKELS LES FRUITS 50% BLUEBERRY
0.180
-
Total Weight: 0.390
Group Chocolate Sponge
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Eggs
0.150
60
Water
0.083
33.33
BAKELS ALKALIZED COCOA POWDER
0.017
6.67
Orange peel (grated)
0.004
1.6
Unsalted Butter
0.018
7.33
Total Weight: 0.522

Method

How to do it:

White Crumble:
1. Mix flour, almond powder, and sugar.
2. Add diced cold butter and mix to obtain a short bread consistency.
3. Continue mixing until granules form.
4. Bake on a tray at 160°C for 15 minutes.

Chocolate Crumble:
1. Mix flour, almond powder, Bakels Alkalized Cocoa Powder and sugar.
2. Add diced cold butter and mix to obtain a short bread consistency.
3. Continue mixing until granules form.
4. Bake on a tray at 160°C for 15 minutes.

Cheesecake mixture:
1. Whip together for 3-4 minutes on high speed.

Dark Chocolate Mousse:
1. Bring cream to a boil and add chocolate until melted.
2. Fold in the cooled ganache with the whipped-up Whip Brite (Whip Brite + cold water whipped on high speed for 3-5 minutes).

Cointreau Raisin:
1. Soak raisins in cointreau-sugar syrup overnight.
2. Mix into Les Fruits Apple 50%.

Vanilla Cream:
1. Mix together Bakels Bake-Stable Custard Mix and fresh milk. Rest for 2 mins.
2. Fold in whipped-up Whip Brite (Whip Brite + cold water whipped on high speed for 3-5 minutes) and Brite Vanilla Extra Strength

Chocolate Sponge:
1. Place all ingredients except melted butter in mixing bowl.
2. Mix on high speed for 8 minutes.
3. Fold in melted butter.
4. Bake for 20 minutes at 180°C.

Assembly:

A. Chocolate Blueberry Cheesecake Dessert
1. Fill glass with 15g chocolate crumble.
2. Add 60g cheesecake mixture.
3. Chill for 15 minutes before adding 40g dark chocolate mouse
4. Finish with 30g Les Fruits Blueberry and 15g chocolate crumble.

B. Cherry Cheesecake Dessert
1. Put chocolate sponge disc at the bottom of the glass.
2. Add 60g cheesecake mixture and chill for 15 minutes.
3. Finish with 30g Les Fruits Red Cherry 50% and 15g chocolate crumble on top.

C. Apple Rhum Raisin Cheesecake
1. Fill in the Diamond Glaze Caramel as a first layer (about 5g).
2. Pipe onto the Diamond Glaze Caramel 15g of vanilla cream.
3. Add 30g cointreau raisin apple filling.
4. Add another layer of 30g vanilla cream.
5. Top with 15g white crumble.

Yield

18 glasses

Ingredients

Group White Crumble
Ingredient
KG
Weight (%)
Sugar
0.025
100
Cake Flour
0.025
100
Unsalted Butter
0.017
68.8
Almond Powder
0.025
100
Total Weight: 0.092
Group Chocolate Crumble
Ingredient
KG
Weight (%)
Sugar
0.085
100
Cake Flour
0.085
100
Unsalted Butter
0.059
68.8
Almond Powder
0.043
50
BAKELS ALKALIZED COCOA POWDER
0.043
-
Total Weight: 0.314
Group Cheesecake mixture
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.420
100
Fresh Milk (cold)
0.315
75
Total Weight: 0.735
Group Rhum Raisin
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% APPLE
0.140
-
Raisins
0.023
-
Cointreau
0.009
-
Sugar syrup (1 part sugar:1 part water)
0.009
-
Total Weight: 0.182
Group Vanilla Cream
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.054
-
Fresh Milk
0.162
-
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.027
-
Cold water
0.027
-
BRITE VANILLA EXTRA STRENGTH
0.000
-
Total Weight: 0.270
Group Dark Chocolate Mousse
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.060
-
Cold water
0.060
-
APITO COOKING CHOCOLATE
0.060
-
All Purpose Cream
0.064
-
Total Weight: 0.244
Group Finishing
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE CARAMEL TOFFEE
0.030
-
BAKELS LES FRUITS 50% RED CHERRY
0.180
-
BAKELS LES FRUITS 50% BLUEBERRY
0.180
-
Total Weight: 0.390
Group Chocolate Sponge
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Eggs
0.150
60
Water
0.083
33.33
BAKELS ALKALIZED COCOA POWDER
0.017
6.67
Orange peel (grated)
0.004
1.6
Unsalted Butter
0.018
7.33
Total Weight: 0.522

Method

How to do it:

White Crumble:
1. Mix flour, almond powder, and sugar.
2. Add diced cold butter and mix to obtain a short bread consistency.
3. Continue mixing until granules form.
4. Bake on a tray at 160°C for 15 minutes.

Chocolate Crumble:
1. Mix flour, almond powder, Bakels Alkalized Cocoa Powder and sugar.
2. Add diced cold butter and mix to obtain a short bread consistency.
3. Continue mixing until granules form.
4. Bake on a tray at 160°C for 15 minutes.

Cheesecake mixture:
1. Whip together for 3-4 minutes on high speed.

Dark Chocolate Mousse:
1. Bring cream to a boil and add chocolate until melted.
2. Fold in the cooled ganache with the whipped-up Whip Brite (Whip Brite + cold water whipped on high speed for 3-5 minutes).

Cointreau Raisin:
1. Soak raisins in cointreau-sugar syrup overnight.
2. Mix into Les Fruits Apple 50%.

Vanilla Cream:
1. Mix together Bakels Bake-Stable Custard Mix and fresh milk. Rest for 2 mins.
2. Fold in whipped-up Whip Brite (Whip Brite + cold water whipped on high speed for 3-5 minutes) and Brite Vanilla Extra Strength

Chocolate Sponge:
1. Place all ingredients except melted butter in mixing bowl.
2. Mix on high speed for 8 minutes.
3. Fold in melted butter.
4. Bake for 20 minutes at 180°C.

Assembly:

A. Chocolate Blueberry Cheesecake Dessert
1. Fill glass with 15g chocolate crumble.
2. Add 60g cheesecake mixture.
3. Chill for 15 minutes before adding 40g dark chocolate mouse
4. Finish with 30g Les Fruits Blueberry and 15g chocolate crumble.

B. Cherry Cheesecake Dessert
1. Put chocolate sponge disc at the bottom of the glass.
2. Add 60g cheesecake mixture and chill for 15 minutes.
3. Finish with 30g Les Fruits Red Cherry 50% and 15g chocolate crumble on top.

C. Apple Rhum Raisin Cheesecake
1. Fill in the Diamond Glaze Caramel as a first layer (about 5g).
2. Pipe onto the Diamond Glaze Caramel 15g of vanilla cream.
3. Add 30g cointreau raisin apple filling.
4. Add another layer of 30g vanilla cream.
5. Top with 15g white crumble.

Display Conditions

Display Conditions

Chilled

Category

Category

Desserts, Specialty

Finished Product

Finished Product

Dessert

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