Caramel cheesecake
- Level:
-
Difficult
Breton shortbread
Ingredients: Breton shortbread
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60 gegg yolks
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132 gcaster sugar
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168 gbutter
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200 gflour
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2 gsalt
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8 gbaking soda
Preparation: Breton shortbread
Mix all ingredients together and roll out 4mm thick. Bake at 160°C for 20 mins.
caramel cheesecake
Ingredients: caramel cheesecake
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160 gbutter
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160 gsugar
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320 gPhiladelphia type cream cheese
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200 geggs
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30 glemon juice
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0,25 gVanilla
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320 ggelatin mass
Preparation: caramel cheesecake
Boil all ingredients except the lemon juice, gelatine and Callebaut® Finest Belgian Caramel Chocolate Gold. Add rest of ingredients and mix well.
Salted caramel
Ingredients: Salted caramel
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250 gsugar
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250 gglucose
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90 gwater
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100 gbutter
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4 gsalt
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0.25 gVanilla
Preparation: Salted caramel
Boil cream with salt and glucose. Make dry caramel with sugar. Add cream. Add chocolate, vanilla and butter and mix well.
Callebaut® Gold Glazing
Ingredients: Callebaut® Gold Glazing
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180 gsugar
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180 gglucose
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90 gwater
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2 gIBC gold powder
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120 gsweetened concentrated milk
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80 ggelatin mass
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100 gmirror glaze
Preparation: Callebaut® Gold Glazing
Boil sugar, water and glucose to 105°C. Pour over rest of ingredients and mix well.
Use at 40°C.
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