Cheesecake

Apple tatin style

Ingredients

PASTRY DOUGH (300 g of dough per tart)

500 g AP flour
10 g Salt
30 g Granulated sugar
300 g Butter
175 g Whole eggs

CHEESECAKE BATTER

155 g Granulated sugar (1)
110 g Custard powder
435 g Whole milk
590 g Fromage blanc
30 g Melted butter
5 g Lemon zest
280 g Egg whites
150 g Granulated sugar (2)

FILLING

600 g Caramelized apple Clean Label filling

Caramelized apple clean label filling

Our caramelized apple clean label filling Andros Chef belongs to the new bake stable 100% natural ambient line. Its chunky and thickly texture is tailor-made for pastries and viennoiseries. A natural product without any colouring or flavouring added. The caramelized apple filling has a full-rounded apple flavour, with a hint of acidity, typical of the French Pink Lady variety. Apples are received and transformed in our Andros factory in Lot department. Packed in a 1kg aluminium bag.

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Preparation steps

1. PASTRY DOUGH

Using a stand-mixer fitted with the paddle attachment, rub in together the flour, butter, sugar and salt. Add the whole eggs. Incorporate them in without giving too much strength to the dough. Keep the dough in the fridge.

2. CHEESECAKE BATTER

Mix together the sugar (1) and custard powder. Add in the fromage blanc and milk. Add the melted butter and the zest. Using a stand-mixer fitted with the wisk attachment, whip up the egg whites, adding the sugar (2) at the end. Mix together the batter and the beaten egg whites. Roll out and dock the pastry dough.

3. FILLING

Line the tart rings. Keep in the fridge. Brush the top of the ring with melted butter. Place the apple tatin filling in the the tart shell and pour the cheesecake batter overtop. Bake at 160°C fan forced for 50 minutes.

A creation by

Joël Defives

Holder of three master’s degrees in baking, pastry and delicatessen-caterer. Finalist of the Bakery World Cup in 2002, the following year he was European Champion and then won the prestigious title of Meilleur Ouvrier de France Boulanger (Best French Craftsmen in Bakery) in 2004.

Afterwards he became an instructor for the French National Institute of Bakery and Pastry (INBP) and for company as a consultant.

He is now an Andros Chef partner with recipe developments using the new Clean Label fillings line.

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