Helena

Serves: 30

Ingredients

  • 1200 Gm APPLE FRUFFI
  • Pate a Bombe - 80 Gm Yolk eggs
  • Pate a Bombe - 50 Gm Egg
  • Pate a Bombe - 70 Gm Sugar
  • Pate a Bombe - 50 Gm Water
  • Cheesecake Mousse – 24 Gm Gélatine sheet
  • Cheesecake Mousse – 950 Gm GEL CHEESECAKE
  • Cheesecake Mousse – 220 Gm « Pâte à bombe »
  • Cheesecake Mousse – 450 Gm Dairy cream

Method

Pate a Bombe – Cook all the ingredients at 82/ 84 Degree C. Whip on medium speed. Use immediately.

CHEESECAKE MOUSSE -

Immerse the gelatin sheet in a bowl of cold water leave to soften.Drain the gelatin and mix with a lilttle of the cheesecake and then add the rest.

Finally add the “Pate a Bombe” and the whipped cream.

Montage et Finition -

Decorate with a white chocolate decoration and a apple chips. Pipe about 50 g of cheesecake mousse. To finish sprinkle with broken speculoos.

Products Used

FRUIT FILLINGS