Mini mint cheesecakes | Corman International

Ingredients

• 130 g 00 flour W 160 P/L 0.38
• 2 g baking powder
• 8 g wheat starch
• 100 g Traditional Butter 82% fat – Block
• 35 g eggs
• 40 g almond meal
• 27 g egg yolks
• 14 g trehalose
• 20 g grated Parmesan cheese
• 3 g salt
• 65 g baked savoury pastry
• 40 g trehalose
• 20 g finely ground toasted hazelnuts
• 60 g Traditional Butter 82% fat – Block
• 155 g Selection cream 35% fat
• 10 g fresh mint leaves
• 215 g Soft style cream cheese Elle & Vire Professionnel®
• 45 g trehalose
• 85 g eggs
• 7 g lemon juice
• 5 g lemon peel
• 10 g rice starch
• 50 g basil leaves
• 80 g cold water
• 1 glass sunflower oil
• 1 g agar agar