Bubble Cheesecake
This Bubble Cheesecake recipe unleashes the potential of your Belcolade chocolate.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.belcolade.com.
Cooking tools:
- Silicone baking mat
- Cake ring
- Tuile mold
- Piping bag
- Spray gun
- Kitchen scale
- Instant-read thermometer
- Stand mixer
- Hand mixer
- Fine-mesh sieve
- Offset spatula
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Parchment paper
- Plastic sheet
- Spatula
- Refrigerator
- Freezer
Ingredients
- Puratos Topfil Apricot 70% 150 g
- Starfruit Apricot PatisFrance 450 g
- NH Pectin PatisFrance 12 g
- Glucose 80 g
- Sugar 80 g
- Puratos Deli Cheesecake 600 g
- Gelatin in Powder PatisFrance 14 g
- Praliné Extra 50% PatisFrance 300 g
- Egg yolks 200 g
- Sugar 25 g
- Glucose 50 g
- Water 70 g
- Whipped cream (soft) 600 g
- Puratos Miroir Glassage Neutre 500 g
- Praliné Extra 50% PatisFrance 125 g
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