Cream Cheese Basque

General Description : like a tart, moist texture with cream cheese filling

ingredients

sable dough

• butter 375 g
• sugar 350 g
• salt 10 g
• egg yolks 150 g
• flour 500 g
• baking powder 17 g

cream cheese filling

• cream cheese 300 g
• pastry cream 300 g
• vanilla extract 5 g
• lemon zest 1 g

mounting

1. roll the bretonne dough 6 mm and cut round 18 cm diameter
2. egg wash all around and pipe 60 g almond cream
3. put the drained tatin apple on top the cream, and cover with a second layer bretonne dough
4. egg wash and rest in the chiller
5. egg wash second time and decorate using a blade knife
6. bake 150 for 35 to 40 mn in a convection oven

sable dough

1. using a kitchen aid with the paddle attachment
2. mix the softened butter, the sugar and the salt. add in the egg yolks
3. add in the sifted flour with the baking powder
4. chill for a few hours and roll

cream cheese filling

1. emulsify the cream cheese with the pastry cream
2. add in the flavours

source : Chef Jean Francois Arnaud

 

Lemon Cream Cheese Pithiviers

recipe source : Chef Jean Francois Arnaud

ingredients

Lemon cream cheese filling

• pastry cream 300 g
• choux pastry 300 g
• cream cheese 300 g
• soaked raisins 150 g
• lemon zest 2 g

Choux pastry

• milk 250 ml
• water 250 ml
• salt 8 g
• butter 200 g
• flour 300 g
• whole egg 500 g

Lemon Cream Cheese Pithiviers

1. Line the puff pastry 2 mm & leave it to rest
2. egg wash, draw the round shape using a dough cutter
3. pipe the filling, and cover with the puff pastry
4. press the puff to stick, egg wash and cold down
5. after rest, egg wash again and decorate
6. bake 180 35 mn and sprinkle icing sugar
7. caramelise 240

pithiviers filling

1. emulsify the cream cheese with pastrycream
2. add in the flavour
3. mix with the choux pastry and add in the soaked raisins

Salted Caramel Bostok

 

 

source : Chef Jean-Francois Arnaud 

Un des Meilleurs Ouvriers de-France  – MOF, Patissier 2000

General Description : Like a Bostok, but this one is using caramel cream cheese, & cheese crumble

ingredients :

brioche dough:

• bread flour 450 g
• salt 11 g
• sugar 55 g
• yeast 20 g
• milk powder 25 g
• whole eggs 240 g
• anchor butter 225 g

1. Mix the cold flour,sugar, milk powder & salt 1 min speed 1. add the yeast & mix 1 min
2. add in the cold eggs slowly and mix for 6 to 7 minutes
3. add in the beaten butter at slow speed and mix 6 to 7 minute at medium speed
4. set the dough to rest 2 hour. knock down the dough and set in the chiller
5. measure 350 g for one brioche in a mold
6. leave it to proove 3 to 7 hours and bake 140 45 min.cold down and cut slice

Salted caramel

• anchor whip cream 140 g
• sugar 65 g
• salted butter 100 g
• melt the sugar first until caramel taste,stop cooking with the cream & emulsify the butter

caramel Cream cheese filling

• salted caramel 150 g
• pastry cream 150 g
• anchor cream cheese 150 g
• emulsify the cream cheese with the salted caramel & mix the pastry cream

cheese crumble

• flour 120 g
• brown sugar 50 g
• chopped hazelnuts 50 g
• anchor butter 120 g
• almond powder 50 g
• processed cheese 100 g
• mix everything using paddle attachment until crumble texture.prebake for 10 min and cold down

Bake the full bostok 15 min 150 degres

Happy Baking:)

Choux Mango Cream Cheese

Hi world,

Beautiful choux, mango jelly like diamond ring, right ? Let me share the recipe for you as following

Choux Pastry :

• Anchor milk 250 ml
• water 250 ml
• salt 8 gr
• anchor butter 200 gr
• flour 300 (sifted)
• whole egg 500 gr

Mango filling :

•  mango pure 400 gr
• sugar 100 gr
• corn flour 40 gr
• cream cheese anchor 500 gr

 Mango jelly :

• mango pure 350 gr
• sugar 70 gr
• gelatine 12 gr
• water 60 ml