Tarte au fromage blanc- Baked cheesecake

1.Fond en miettes de biscuit -Biscuit crumb base

Melted butter  75g

Biscuit crumbs 250g

2.Filling

**Mise en place**

Cream cheese(soften)   1200g

Caster sugar                   320g

Lemon zest                         2

Eggs                               250g

                                                                      Baked Cheesecake

                                                                      Individual cheesecake

**procedure**

1. Mix melted butter and biscuit crumbs

2. Line base of cake hoop with mixture to correct thickness

3.Mix chees, sugar and lemon zest until smooth (Do not aerate)

4. Add eggs slowly and emulsify

5. Pour mixture in hoop onto the base

6. Bake at 150 degree celcius until set like soft tofu skin (30-45mins)

7. Top with fresh fruits and whipped cream

8. Glaze with apricot jam (jam 150ml +water 50ml :boil, used hot)

*Tip: cracks <- an indication that cake is overcooked
         Due to proteins in the milk and eggs hardening and contracting

Apple jelly with berry soup and crostoli

                                        crostoli is a deep fried pastry from Italy.
                                         It means 'angel wings' in English.
                                         crispy and dust pure icing sugar on the top before
                                         serving it.

croissants

                                 poached apple and chocolate croissants

                                 Pate levee feuilletee-Croissant dough
                                 1.Milk (helps to rich dough and make color and flavour) 415ml
                                 2.Yeast (fermentation) 33g
                                 3.Bakers flour             830g
                                 4.Unsalted butter          40g
                                 5.Egg                           60g
                                 6.Salt                           12g
                                 7.Sugar                        20g
                                 8.Liquid malt (yeast likes it, for flavour) 10g
                                 9.Unsalted butter         500g (lamination, fold in butter-3single turns)

Prove the dough before baking at below 30degree celcius 27-28
Bake at 200 degree celcius for 15-20 minutes