Checkered Board Cookies
Financier
French Cheese Cake
Pate Sucree - Vanilla
Bread Flour 3.5 oz
Powdered Sugar 1.4oz
Baking Powder 1/8tsp
Butter 1.75oz
Eggs .9oz
Almond Flour .5oz
Vanilla Bean 1/8
Pate Sucree - Chocolate
Bread Flour 2.8oz
Powdered Sugar 1.4oz
Baking Powder 1/8tsp
Cocoa Powder .35oz
Butter 1.75oz
Eggs .9oz
Almond Flour .5oz
Vanilla Bean 1/8
Sanding Method
Financier
Powdered Sugar 6 1/4oz
Almond Flour 2 1/4 oz
Bread Flour 2.35 oz
Baking .4oz
Vanilla 1/2tsp
Trimoline 1/2oz
Brown Butter- liquid but not hot 3.35oz
Egg Whites 6.25oz
Cheese Cake
Cream cheese 750 g
Sugar 262.5 g
Cornstarch 25 g
Lemon zest 2.5 g
Vanilla extract 5 g
Salt 7.5 g
Eggs 150 g
Yolks 56.7 g
Heavy cream 75 g
Milk 37.5 g
Lemon juice 10 g
Egg whites 217 g
Reserve 75 g of the sugar. Put this into a mixer bowl with the egg whites for later.
With a paddle attachment and on low speed, beat the cream cheese until creamy and free of lumps. Add the cornstarch, sugar, lemon zest, vanilla and salt. Blend in but do not whip. Make sure to scrape down the sides of the bowl. Gradually add the yolks then the eggs, mixing well after each addition. Scrape. Add the cream, milk and lemon juice and mix until combined.
When you are ready to assemble, whip together the whites and the reserved sugar to soft peaks. Fold this into the cream cheese mixture.
Take out some of the mixture and measure it into a bowl. Add up to 30% of the weight of the mixture with fruit puree. If the puree does not have much color to it, you can either add chocolate into the other portion of the batter or add food coloring to the flavored batter.
bake at 320 until the cream cake reaches 150 internally
Pate a Foncer
Butter 75% 12oz
Salt 2% 1 1/2 tsp
Sugar 1.5% 1 tsp
Egg Yolks 4% 1/2oz
Milk 20% 3oz
Pastry Flour 100% 15 3/4oz
Sanding
