Chocolate Cheesecake II and II Pasta Fillings

Chocolate Cheesecake II and II Pasta Fillings


ingredients:

I - Option mass :

200 grs . cookie cornstarch crushed
100 grs . butter
Mix well the 2 ingredients , the dough is in the end when tightening the hand and she did not crumble .
Lining the bottom and sides of a 35cm or form 2 small shapes.

Option II - mass :

200 grs . cookie cornstarch crushed
100 grs . Cream of processed hazelnuts
100 grs . semisweet chocolate melted

I - Filling belongs the first mass :

100 or 200 g . cheese cheese believe
1 can cream without serum
400 grs . semisweet chocolate
2 spoons (soup ) of brandy or other beverage , is to leave the full-bodied cream.
1 spoon (soup ) of butter
1 teaspoon ( tsp) vanilla
1 spoon ( soup) of colorless unflavored gelatin
½ cup (tea ) of cold water to hydrate gelatin
½ cup (tea ) sugar beaten in a blender to fine tune
3 pasteurized egg whites in snow (optional )

Covering or decoration :

Orange marmalade to put on top of the whipped cream
200 grs . whipped cream (made with fresh cream )

How to Prepare the Filling I :
Melt chocolate with the cream and butter .
Add cheese believe cheese mix well until smooth. Add the brandy and vanilla .
Finally the egg whites mixed with whipped cream.
If you do not serve industrial gelatin whipped cream
To replace the egg whites fold the gelatine .
Line shape with the first dough, place the cheese filling , bring the fridge Why put up orange marmalade or whipped cream .

Pasteurising the clear mode :

Mix the egg whites at room temperature with sugar , lead to fire in a double boiler until the sugar dissolves.
Be careful not to overcook the egg whites cooking .

II - Filling Cream Brulle is the mass Option II :

250 grs . of whipping cream
3 tablespoons ( soup) of sugar
5 beaten egg yolks
1 spoon (soup ) or shallow ( 12 grams ) of unflavored gelatin colorless .
5 tablespoons ( soup) of cold water to hydrate gelatin

Mousse Icing :

500 of whipping cream beaten until you reach the point of whipped cream
285 grs . semisweet chocolate melted
55 grs . butter
2 spoons ( soup) of sugar
6 pasteurized egg yolks , beaten

How to Prepare the Icing Mousse :

Melt chocolate in double boiler or in the microwave , add the butter , sugar and beaten egg yolks , mix well . Finally add oo chantilly , mix well

How to Prepare Cream Brulle :

Melt the sugar until guarana color ( caramel ) , add the cream at room temperature gradually and slowly go on fire and stirring constantly until the cream finish .
Add the beaten egg yolks
Place the cream in a greased pan , bring to medium heat in a water bath to cook the yolks for 5 ' to 10 ' minutes .
Then add the remaining ingredients

Method of Mounting the Option II :

First layer mass cookie, chocolate cream and hazelnuts .
Second layer of mousse icing
Third cream layer Brulle
Fourth layer of mousse icing
Thursday overburden ( decoration )