Page 16 - NA_3_4_2009

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14 Pastry & Baking
North America
Regional Showcase
Marbled Cheesecake Brownie with
Raspberry Accents
Owner/Chocolatier
The Chocolate Season
Algona, Iowa
www.thechocolateseason.com
Erika Jensen
Marbled Cheesecake Brownies
8 oz Unsweetened chocolate
8 oz Unsalted butter
17.5 oz Granulated sugar (divided)
4 eggs
1 tsp Vanilla
10 oz All-purpose flour
1 pkg Regular cream cheese
1. Melt chocolate and butter over double
boiler. Beat in 14 oz sugar and 3 eggs,
mix well.
2. Stir in vanilla and flour. Pour in 13x9
greased pan lined with parchment.
3. In separate bowl, whip together 3.5 oz
sugar, cream cheese and 1 egg until
light and fluffy. Marble on brownies
with knife. Bake at 325
º
F for 28-33
minutes.
4. Cool on rack and sprinkle chocolate
garnish on brownies. After 10-15
minutes finish cooling in refrigerator.
Raspberry Cream
8.5 oz Fresh or frozen raspberries
4 oz Granulated sugar
2 tsp Granulated gelatin
12 oz Heavy cream
1. Cook raspberries with sugar, then
process with immersion blend or food
processor. Strain and cool seedless
puree.
2. Bloom gelatin.
3. Whip heavy cream to stiff peaks.
Dissolve gelatin and temper with a
small amount of cool puree.
4. Add all of gelatin into puree then
gently fold into whipped cream. Pour
into choice of molds lined with acetate
and freeze till ready to use.
Raspberry Leather Coulis
10 oz Fresh or frozen raspberries
2.5 oz Granulated sugar
1
/
2
tbls Lemon juice
1. Cook raspberries, sugar and lemon
juice. Process with immersion
blender or food processor. Strain and
cool.
2. Spread a small amount of coulis on
Silpat, and bake at 170
º
F till dry
(about 60-90 minutes).
Chocolate Discs
Temper white and dark chocolate.
Spread thinly on acetate and/or texture
sheets. When semi-set, use different sizes
of round cookie/biscuit cutters for
chocolate garnishes.
Midnight Chocolate Sauce
2.5 oz Cocoa powder
5 oz Granulated sugar
1.5 oz Corn syrup
1 T. Water
6 oz Heavy cream
1
/
2
Tahitian vanilla bean
Dash of Fleur de sel
1. Mix together sugar, corn syrup, water,
cream, vanilla bean, and salt.
2. Whisk till blended, and add sifted
cocoa powder.
3. Over medium low heat, continue
whisking till smooth and at a simmer.
4. Take off heat and smooth with
immersion blender. Cool and use, or
refrigerate.
Assembly
1. Cut brownies into desired shape.
2. Un-mold frozen raspberry cream,
gingerly cover with freeze-dried
raspberry powder and plate with
brownie(s).
3. Accent plate with chocolate sauce,
raspberry leather coulis and chocolate
discs.
Your Notes
Algona