Fresh Cake Yogurt and Raspberry

SABLÉ DOUGH PASTRY

Ingredients

  • 1000 g.
  • Nevada sugar
  • 865 g.
  • Butter
  • 335 g.
  • Whole egg
  • 100 g.
  • Milk
  • 2000 g.
  • Flour W200
  • c/s
  • Vanilla and salt

Elaboration

Mix the butter with the Nevada sugar, vanilla and salt. Add the egg slowly until it is incorporated into the dough. Add the flour. Ingredients at room temperature. Bake: 180ºC Time: 20 minutes

CHEESE CREAM BASE

Ingredients

  • 300 g.
  • Cream cheese
  • 300 g.
  • Whole milk
  • 100 g.
  • Cream fraiche 35% total fat
  • 50 g.
  • Butter
  • 125 g.
  • Sugar
  • 7 g.
  • Gelatine sheets

Elaboration

Bring to the boil all the ingredients except the gelatine. Add the hydrated gelatine when the mixture drops below 80ºC.

YOGHOURT AND CHEESE CREAM

Ingredients

  • 600 g.
  • Cheese Cream Base
  • 300 g.
  • Les Cremes Yogurt

Elaboration

Mix Les Cremes Yogurt with Cheese Cream Base.

Assembly and finishing

    1.Once we have the sable dough pastry, fill up with Moorea Raspberry in the bottom and with Yoghurt and cheese cream.

    2.Finish marbling with a little Apollo Raspberry and decorating to taste.

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