500 g Debic Duo Whip 25 g Matcha powder (5%) 188 g Pâte à bombe 35 g Gelatin mass
Pâte à Bombe
608 g Sugar 210 g Water 345 g Egg yolk
Baked Cheesecake
1097 g Cream cheese 106 g Egg yolk 92 g Egg 140 g Sugar 31 g Rose flour 100 g Yogurt 60 g Trimoline 371 g Debic Duo Whip 1 nos Lemon zest
Vanilla Sponge
500 g Egg yolk 795 g Egg 772 g Sugar 460 g Rose flour 40 g Corn flour 250 g Debic Butter
Crispy Base
100 g Almond paste 300 g White chocolate 30 g Cocoa butter 5 g Sea salt flakes 300 g Feulletine
Preparation
Matcha Mousse and Pâte à Bombe
Blend matcha powder with Duo Whip and whip to soft peaks. Prepare a pâte à bombe: heat sugar and water to 118°C, pour into egg yolks, and whisk until fluffy. Melt gelatine mass and mix with a small portion of whipped cream. Combine pâte à bombe with whipped cream. Ready to use.
Baked Cheesecake
Blend all ingredients in a food processor. Pour mixture into mould and bake in a water bath at 150°C for 20 minutes, or until cooked through
Vanilla Sponge
Combine egg yolks, eggs, and sugar in a mixing bowl. Whisk on high speed until light and fluffy (ribbon stage), then reduce to low speed to refine air bubbles. Gently fold in flour and cornstarch, followed by melted butter, until fully incorporated. Bake at 180°C for 12–15 minutes, or until fully cooked.
Crispy Base
Melt white chocolate, cocoa butter, and almond paste. Stir in sea salt flakes. Add feuilletine and mix until well combined.
You are browsing Debic for Chefs
For chefs
For bakers
debic for chefs
debic for chefs
Get this recipe
TO ACCESS THIS CONTENT, PLEASE FILL THE FOLLOWING INFORMATION
