450 g cream cheese
109 g sugar
18 g cornflour
225 g egg
80 g cream (1)
90 g yogurt
160 g cream (2)
15 g Père Magloire® Calvados 60%
Step
Heat the cream cheese slightly, then add the cornflour, cream
(1) and yogurt, mix and strain through a sieve. Add the cream
(2) and mix again. Pour into a mixing bowl, cover tightly with
plastic wrap and bake in a water bath in the oven at 220°C for
20 minutes.
Blend again, then add the Père Magloire® calvados.
Pour the mixture into 16 cm diameter rings, using 280 g per
entremets. Set aside in the refrigerator.
2. PÈRE MAGLOIRE® VANILLA GANACHE
Ingredients
320 g cream (1)
32 g glucose
160 g 33% white chocolate
20 g vanilla extract
600 g cream (2)
10 g Père Magloire® Calvados 60%
Step
Heat the cream (1), vanilla, and glucose. Add the other
ingredients and blend. Set aside in the refrigerator.
3. CARAMEL CREAM
Ingredients
110 g sugar (1)
375 g milk
80 g egg yolks
20 g sugar (2)
75 g gelatin mass
100 g 56% dark chocolate
6 g salt
375 g whipped cream
15 g Père Magloire® Calvados 60%
Step
Make a dry caramel with the sugar (1) cooked at 180°C. Add the
warm milk, egg yolks, and sugar (2). Heat to 82°C before adding
the gelatin mass and salt. Mix, then fold in the whipped cream.
4. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Remove the Basque cake from the mold.
Pipe the caramel cream (200 g per entremets) over the entire
surface, then pipe lines of Père Magloire® vanilla ganache
(200 g per entremets).
Add a strip of dark chocolate around the cake.
