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Say cheese

Breton sablé with cream cheese mousse and passion fruit confit.

Dairy Dough Fruit

Say cheese dessert

Bart de Gans

Bart de Gans

Perfri, Meerkerk, The Netherlands

Ingredients

For 6 servings

Breton sablé biscuit

160 g egg yolks

320 g caster sugar

320 g Debic Crème Butter

450 g weak flower

15 g baking powder

4 g fine salt 4 g

Fruit confits - passion fruit - mango

275 g purée (mango)

100 g purée (passion fruit)

100 g sugar

100 g atomized glucose

8 g pectin NH

2 g gelatine

4 g lemon juice

Cream cheese mousse

69.3 g caster sugar

5.3 g gelatine

245.3 g white chocolate

240 g Debic Stand & Overrun

240 g Debic Cream Cheese

Namelaka liquorice

200 g whole milk

4 g gelatine

340 g Dulcey® chocolate 35%

20 g liquorice powder

400 g Debic Stand & Overrun

Debic products used

Crème Butter 4x2.5KG

Stand & Overrun 1L

Cream Cheese

Preparation

Breton sablé biscuit

Beat the egg yolks with the sugar.

Keep mixing using a flat beater, gradually adding the Crème Butter, followed by the sifted flour, baking powder, and salt.

Spread the mixture out, cut into shape, then leave to rest in the fridge.

Fruit confits - passion fruit - mango

Heat up half the purée. At 40°C, add the mixture of sugar, atomized glucose, and pectin.

Add the soaked gelatine and lemon juice to the rest of the purée.

Cream cheese mousse

Make a dry caramel with a frothy texture.

Deglaze the caramel by adding the smaller portion of heated Stand & Overrun.

Pour over the egg yolks, stirring constantly, and cook at 84°C (anglaise).

Add the rehydrated gelatine if necessary.

Gradually pour over the melted chocolate, taking care to form a smooth emulsion.

Immediately mix using an electric mixer to make a perfect emulsion.

Stabilize the emulsion if necessary by adding soft whipped cream before you add it to the airy whipped Stand & Overrun and Cream Cheese.

Namelaka liquorice

Bring the milk to a boil and add the hydrated gelatine.

Immediately mix using an electric mixer to make a perfect emulsion.

Add the Stand & Overrun, then mix again.

Assembly

Make the Bréton sablé biscuit.

Roll out the dough to 2.5 millimetres and bake at 170°C.

Prepare the cream cheese mousse, fill the desired mould and place it frozen to the liquorice interior.

Finishing touch

Unmould the pastry after freezing, decorate it in the desired colour and finish with the passion fruit confit.

Dairy Dough Fruit

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