Manuel Bouillet
Hazelnut Praliné Basque cheesecake
WEIGHT (gr) SIZE MOLDS / TOOLS NEEDED
COMPONENTS
Individual Mini Individual Mini Individual Mini
Hazelnut crunchy sablé 150gr 6 inch
Praliné Basque cheesecake mix 750gr 6 inch
Neutral glaze PM
Hazelnut praliné rice crunchies PM
Hazelnut praliné 70% PM
Toasted hazelnuts PM
Product assembly
Apply 2 layers of aluminium foil on a ring.
Spread the hazelnut crunch at the bottom of the ring.
Pour the mixture into the ring and bake into a water bath.
Let chill overnight.
Glaze with neutral glaze, then decorate with the rice crunchies.
Pipe some hazelnut praliné and finish with toasted hazelnuts.
Date:
Manuel Bouillet
Cheesecake hazelnut sablé base
Ingredients: Recipe base 6 in ring % Recipe base Notes
Butter 200 33 0 0 0 27.82%
Cassonade Sugar 135 23 0 0 0 18.78%
Hazelnut flour 135 23 0 0 0 18.78%
Flour T55 245 41 0 0 0 34.08%
Baking powder 4.0 0.7 0.0 0.0 0.0 0.56%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
Total Brut 719 120 0 0 0 100.00%
Total Net 0 0 0 0
Process:
Toast the hazelnut flour at 150*c for 20 min then allow to cool down.
Paddle everything together until getting a crumbly texture.
Bake on a silpain.
Weight, sizes, cuts, number of pieces for each recipe …
Baking:
150*c, fan 2, 0%, 25 min.
Notes:
Date:
Manuel Bouillet
Hazelnut Cheesecake crunchy sablé
Ingredients: Recipe base 6 in ring % Recipe base Notes
Alunga 41% milk chocolate 60 22 0 0 0 14.63%
Feuilletine 75 27 0 0 0 18.29%
Baked hazelnut sablé 225 82 0 0 0 54.88%
Crushed toasted hazelnuts 20 7 0 0 0 4.88%
Softened butter 30 11 0 0 0 7.32%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
Total Brut 410 150 0 0 0 100.00%
Total Net 0 0 0 0
Process:
Melt the milk chocolate at 35*c.
Add the feuilletine and mix.
Crush the sablé and add it.
FInish with the softened butter and paddle together.
Spread at the bottom of the ring.
Weight, sizes, cuts, number of pieces for each recipe …
150gr per 6 inch
Baking:
Notes:
Date:
Manuel Bouillet
Hazelnut Basque cheesecake
Ingredients: Recipe base 6 in ring % Recipe base Notes
Cream cheese 417 129 0 0 0 16.69%
Mascarpone 417 129 0 0 0 16.69%
Cassonade sugar #1 100 31 0 0 0 4.00%
0 0 0 0 0.00%
Milk #1 350 108 0 0 0 14.01%
Yolks 122 38 0 0 0 4.88%
Corn starch 31 10 0 0 0 1.24%
Cassonade sugar #2 51 16 0 0 0 2.04%
0 0 0 0 0.00%
Whole eggs 150 46 0 0 0 6.00%
Hazelnut praliné 70% 380 117 0 0 0 15.21%
0 0 0 0 0.00%
Cream 240 74 0 0 0 9.61%
Milk #2 240 74 0 0 0 9.61%
0 0 0 0 0.00%
Total Brut 2498 770 0 0 0 100.00%
Total Net 0 0 0 0
Process:
Make a pastry cream with the milk #1, yolks, sugar #2 and corn starch.
In a pitcher, blend together the hot pastry cream, cream cheese, mascarpone, sugar #1 until smooth and not grainy.
Add the eggs progressively.
Add the praliné.
Finish with the cream / milk #2.
Pour into the ring lined with a brown sheet. (Ring should be covered with 2 layers of alluminium foil outside).
Add some water at the bottom of the sheetpan and bake.
Bake until 68*c internally.
Weight, sizes, cuts, number of pieces for each recipe …
750gr for 6 inch
Baking:
200*c, fan 2, 0%, 35 min.
Notes:
Date:
Manuel Bouillet
Quick 70/30 Hazelnut praliné
Ingredients: Recipe base % Recipe base Notes
Toasted hazelnuts 700 371 0 0 0 70.00%
Sugar 300 159 0 0 0 30.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
Total Brut 1000 530 0 0 0 100.00%
Total Net 0 0 0
Process:
Toast the hazelnuts at 150*c for about 20/25 min
Cook sugar until caramelized . Pour over a silpat.
Allow to cool down.
Grind the caramel as a powder in the Robot Coupe.
Add the toasted hazelnuts and finish to grind.
Weigh, sizes, cuts, number of pieces for each recipe …
Baking:
Notes:
Date:
Manuel Bouillet
Hazelnut rice krispies
Ingredients: Recipe base % Recipe base Notes
Alunga 41% milk chocolate 50 16 0 0 0 15.70%
Cocoa butter 25 8 0 0 0 7.85%
0 0 0 0 0.00%
Hazelnut Praliné 70/30 108 34 0 0 0 33.91%
0 0 0 0 0.00%
Fleur de sel 0.5 0.2 0.0 0.0 0.0 0.16%
0 0 0 0 0.00%
Rice krispies 70 22 0 0 0 21.98%
Toasted hazelnuts 35 11 0 0 0 10.99%
Feuilletine 30 9 0 0 0 9.42%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
0 0 0 0 0.00%
Total Brut 319 100 0 0 0 100.00%
Total Net 0 0 0 0
Process:
Melt the milk chocolate and cocoa butter at 35*C.
Add the praliné and cruched fleur de sel.
Finish with the rice krispies, toasted hazelnuts and feuilletine.
Weigh, sizes, cuts, number of pieces for each recipe …
Baking:
Notes:
