BUBBLE
CHEESECAKE

Complexity level  

Makes 4 pieces

Café Ambré

Steps

1 Madeleine Sponge Cake
Ingredients
  • Patis’Madeleine PatisFrance 500 g
  • Eggs 375 g
  • Water 100 g
Preparation

Put all liquid ingredients in a mixing bowl then the dry ingredients on top and whisk at full speed for 5 minutes. Make layers of 4 mm thickness on a Silpat®. Bake at 210°C for 4 to 5 minutes. Remove the hot tray immediately after baking. Cool down and cut a tuille 16-10 cm. Place it on top of the crunchy.

2 Crunchy
Ingredients
  • 500 g
Preparation

Melt the Pralicrac. Spread out on a baking paper at a 3-mm thickness. Let set in the fridge and cut a tuille 16-10 cm.

3 Apricot Jelly
Ingredients
  • Puratos Topfil Apricot 70% 150 g
  • Starfruit Apricot PatisFrance 450 g
  • Glucose 80 g
  • NH Pectin PatisFrance 12 g
  • Sugar 80 g
Preparation

Mix the pectin and sugar together and heat up with the Topfil and Starfruit then boil for 4 minutes. Cool down at 40°C. Divide 90 g on top of the cake rings and freeze.

4 Cheese Nuts Mousse
Ingredients
  • Egg yolks 200 g
  • Sugar 25 g
  • Glucose 50 g
  • Gelatin in Powder PatisFrance 14 g
  • Water 70 g
  • Puratos Deli Cheesecake 600 g
  • Praliné Extra 50% PatisFrance 300 g
  • Whipped cream (soft) 600 g
Preparation

Hydrate the gelatin with the water for 10 minutes. Heat up the glucose, sugar and yolks at 85°C, sift then whip at 30°C. Melt the gelatin and incorporate the praliné and mix with the Deli Cheesecake. Add the whipped yolks and the whipped fresh cream. Pour 290 g in tuile mold and place the interior inside then freeze. Take a plastic sheet and pipe some small dots on it in the shape of your tuile. Place a second sheet on top and slowly push on it until it has a flat top.  Freeze then spray the dots with a preparation made with 50% of Belcolade Lait Sélection 35% Cacao-Trace and 50% of Belcolade Cocoa Butter Cacao-Trace.

5 Praliné Glaze
Ingredients
  • Puratos Miroir Glassage Neutre 500 g
  • Praliné Extra 50% PatisFrance 125 g
Preparation

Heat both ingredients at 40°C. Glaze the mousse and let defreeze in the fridge.

6 Assembly & Finishings
Ingredients
Preparation
  • Place the sprayed bubbles on top of the glazed mousse. 
  • Decor with some fresh caramelized apricots and some chocolate sticks.

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