6 Jan 2016
The "galette des rois" is traditionally eaten on January 6th. However, it is very common to find these delicacies in stores all along the first half of January. Looking for a way to innovate while keeping a traditional twist to indulge your customers? This Blueberry Cheesecake Galette made with Puratos Deli Cheesecake will most certainly do the trick!
Galette
Ingredients:
- 1000 g of Flour
- 1000 g of Patiscrem PatisFrance
- 25 g of Salt
- Q.S. of Layering butter
Working method:
- Knead dough with the 3 first ingredients.
- Create 6 layers with the butter.
Blueberry Cheesecake
Ingredients:
- 800 g of Deli Cheesecake
- 400 g of Crème pâtissière (with Elsay PatisFrance)
- 1000 g of Topfil Wild Blueberry
- 200 g of PatisFrance Almonds Powder
Working method:
- Mix Deli Cheesecake with Crème Pâtissière.
- Mix Topfil Wild Blueberry with PatisFrance Almonds Powder.
- Use a piping bag to put on a paper an alternating spiral of Deli mix and Topfil mix.
- Then put those discs in the freezer.
Assembly & Decoration
Assembly
- Cut discs of laminated dough of 22 cm diameter.
- Put in the middle a disc of fillings.
- Cover with a second discs of laminated dough.
- Bronze and draw lines on top of the galettes.
- Bake at 200°C for 40 min.
Decoration
- Glaze with Puratos Harmony Sublimo Neutre to obtain a shiny effect.
- Decorate with some blueberries.
More information?
Cheesecake is consumed at a vast range of occasions, either as an individual portion or a whole cake dessert. Personalise your cheesecake by enriching it with different aromas, fillings and glazes, and many other patisserie products. Looking to get more information or for us to work together towards a delicious cheesecake recipe for your customers? Visit our website or contact your local Puratos representative.
