140 g for 4 cakes, each 15 cm/6 inches in diameter
Need: Circles (Yields 14cm/5.5 inches) x4
130 g butter
80 g sugar
30 g TREHA®︎
1/2 pc whole egg
20 g cake flour
20 g almond powder
vanilla paste as needed
160 g bread flour
Cream butter and sugar then add egg and vanilla paste.
Combine the dry ingredients and rest 4hours in fridge.
Roll out 1/7 inch/3,5mm then cut to 14cm/5.5 inches circle.
Bake at 350 °F/175 °C until golden brown.
Gives subtle sweetness
Need: Molds (Yields 15 cm/6 inches) x4
Mixture A
473 g milk
143 g butter
453 g cream cheese (fresh cheese)
70 g edam cheese (fresh cheese)
Mixture B
275 g egg yolks
50 g sugar
40 g TREHA®︎
33 g corn starch
Mixture C
140 g egg whites
110 g sugar
Apricot glaze* as needed
*HERO Glaze
Mix all ingredients of B well
Boil A and combine with #1
Beat C to medium peak then fold together with #2
Put the cookie in the mold then pour #3 on the cookie
Bake at 320°F/160°C for 45min with water bath
Brush apricot graze if needed.
The cheesecake can be stored frozen after step 6. Thaw at room temperature to serve.
Gives freeze-thaw stability
Suppresses protein denaturation
Inhibits starch retrogradation
Mixture D
86 g bottled water
50 g sugar
30 g TREHA®︎
1/3 pc vanilla stick
Mixture E
5 pcs mint leaves
1/2 pc star anise
Mixture F
60 g frozen black berries
50 g frozen raspberries
50 g frozen blackcurrants
50 g frozen redcurrants
50 g frozen blueberries
Mixture G
1 g thickener**
40 g TREHA®︎
50 g Armagnac
** Gelespessa, SOSA Products
Boil D then add E and combine with F then strain.
Boil syrup again then add G and Armagnac.
Combine with strained berries again.
Click here for the Super Crispy Candied Fruit Slices (Fruit Chips) recipe for the food presentation.
Retains natural colors of berries
Retains moisture