- How to work with yeast dough
- How to work with pectin with a fruit gelée as an example
- How to cook mousse from a cold creamy base
- How to resemble a cake in a metallic mold
- How to work with chocolate velour
"4 cheese cake" Caramelized Apple compote with sweet focaccia bread and Nuts
Cheese cake with 4 types of cheese, focaccia and apple gelée
You will learn
Author
Hans Ovando
Pastry Chef, master chocolatier of Spain, Champion of World Chocolate Masters Spain, winner of several awards at the WCM Championship in Paris.
Course/lesson composition
"4 cheese cake" Caramelized Apple compote with sweet focaccia bread and Nuts
42:53
Focaccia dough
00:13
Apple gelée
11:00
Caramelized walnuts
16:39
Baking focaccia and preparing it for the assembling
20:03
4 cheese mousse
23:54
Cake assembling
31:01
Taking the cake out of the mold
33:26
Velour covering
35:35
Final decoration of the cake
37:17
Description
4 cheese cake is a creative variation of cheese cake. Instead of sable base there is a rich focaccia with nuts and dried fruits. The heart of the cake – apple gelée and mousse from 4 types of cheese. Each component makes its function of the perfect combination.
What is necessary
Inventory
- Mixer
- Scales
- Metal frame
- Metal ring
- Acetate film
- Silicone mat
- Whisk
Ingredients
- Extra Virgin Olive Oil
- Milk
- Yeast
- Salt
- Sugar
- Strong flour
- Fresh Basil
- Walnuts
- Dried apricots
- Raisins
- Pistachios
- Almonds
- Sunflower seeds
- Dried figs
- Puree from baked apples
- Lemon
- Apples
- Gelatin
- Zest of one lemon
- Pectin NH
- Citric acid
- Eggs
- Glucose syrup
- Philadelphia
- Cream Cheesecake
- Goat cheese
- Roquefort cheese
- Grated Parmesan
- Cream
"4 cheese cake" Caramelized Apple compote with sweet focaccia bread and Nuts
- Duration: 42:53
- Level: Medium-High
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