deZaan Petit Cocoa Raspberry Cheesecake Gateaux

Fresh, Rich Cocoa Raspberry cheesecake gateaux

Course: Dessert

Cuisine: French

Keyword: Berry, Cake, Cheesecake, Confections

Difficulty: Advanced

Brand: Allez, Belcolade, deZaan, Guittard

Servings: Portions

Preheat oven to 165ºC/330ºF.
Prepare a ½ sheet tray with parchment paper lightly greased.
In a mixing bowl, start whipping egg whites & 1st quantity of sugar to soft/medium peeks.
In a separate bowl, whip egg yolks & 2nd quantity of sugar to ribbon stage.
Once egg mixtures have been whipped, combine 1/3 of meringue into whipped egg yolks.
Fold in the rest of the meringue in two stages. Note: It need not be completely combined.
Sift and gently fold in 51 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder.
Spread evenly onto prepared sheet tray and bake.
Bake until sponge is firm to touch for approx. 8-10 minutes.
Once baked, flip and remove parchment to prevent from sticking and then allow it to cool.
Cut into 3cm circles. Set aside until ready to use.

In a bowl, add egg yolks and sugar. Blend to a smooth paste. Set aside.
In a heat proof bowl, add cream cheese, mascarpone and 30 g deZaan Holland True Gold 20/22% Natural Cocoa Powder. Set aside.
Bring to a boil cream and gradually pour over egg yolk mixture.
Blend and return to heat. Cook to Nappée (approx. 82ºC/ 179ºF).
Pour over gelatin and blend with immersion blender.
Cool to (50ºC/122ºF) and pour over cream cheese mixture.
Mix with immersion blender. Set aside to cool further until ready to mold.

In a pot, add all ingredients. Cook on low heat until raspberries & apple are thoroughly cooked.
Mix with an immersion blender and allow to cool. Set aside until ready to use.

Melt 70 g Belcolade 100% Cocoa Butter Discs & praline to 45ºC/ 113ºF.
In a bowl, add rest of the dry ingredients, including 30 g Guittard Cocoa Nibs and 150 g Guittard Créme Francais 31% White Chocolate Baking Wafers.
Fold all ingredients until combined.
Spread on to a silpat and roll to approx. 0.6cm thick.
Cover and freeze.
Cut to 5cm disc. Reserve in refrigerator until ready to use.

In a pot add water, raspberry puree, sugar and 250 g Allez Belgian Glucose Syrup. Boil until all sugar has dissolved (approx.104º/ 220ºF).
Remove from heat and pour over condensed milk. Mix with immersion blender.
Cool mixture to approx. 55-60ºC/130-140ºF and pour over 132 g Belcolade 100% Cocoa Butter Discs and gelatine. Mix with immersion blender.
Transfer to a heat proof container. Seal with plastic wrap to surface of glaze and refrigerate overnight.
To glaze, take out amount needed and warm to approx. 32-35ºC/ 90-95ºF for glazing.

Prepare a cold mixing bowl by setting a mixing bowl in the refrigerator for minimum of 30 minutes or in freezer for maximum 10 minutes.
Sift confectioner’s sugar ingredients into a bowl, set aside until ready to use.
In cold mixing bowl, mix mascarpone and heavy cream until soft peaks form.
Gradually add dry ingredients until completely incorporated.
Whisk cream until medium/hard peaks.
Use immediately or place in refrigerator for later use.
Note: If not used immediately, cream might have to be slightly re-whipped to medium/hard peaks.

Once all components have been made, prepare desired silicone molds (samurai molds by silikomart have been used in this recipe)
Pipe Crimson Red Cheese Cremeux to approx. 1/3 of height of mold. Tap to remove any air bubbles. Freeze until just set.
Pipe True Gold Cheese Cremeux into mold to approx. ¾ of the way up. Tap to remove air bubbles.
Place a whole raspberry in the middle and push down lightly.
Fill center of raspberry with raspberry compote.
Seal with carbon black biscuit. Pushing down gently to allow cremeux to come up the sides. Freeze until completely set.
Prepare glaze. Unmold cremeux and glaze.
Transfer the gateaux to the feuillitine base.
Finish with two ¼ parts of a raspberry and Mascarpone Chantilly.
Enjoy!