Cheese Cake Tart


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I decided to bake this cheese cake tart as I saw a very long Q at Ion Orchard. People needed to buy a ticket just to grab Hokkaido style cheese cake tart.

It is basically pie with baked cheese cake inside.

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Paris-Brest


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Paris-Brest is a French desert, made of pâte à choux and a praline flavoured cream. The pastry was created in 1910 to commemorate the Paris-Brest bicycle race begun in 1891. Its circular shape is representative of a wheel. It became popular with riders on the Paris-Brest cycle race, partly because of its energising high caloric value, and is now found in cake shops all over France.

I made my own praline paste from 50% organic sugar and 50% roasted almond to make sure I get them and without any preservatives and additives. It turned out well.

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The cream used is Crème mousseline au praliné. 

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I baked the remaining dough as small choux pastry and fill them with remaining cream.

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Beignet Soufflé


Beignet Souffle

Beignet Soufflé is the French term for pastry made from deep-fried Pâte à choux. Beignets are commonly known in New Orleans as a breakfast served with powdered sugar on top. They are traditionally prepared right before consumption to be eaten fresh and hot. 

The tradition of Beignets in Europe is speculated to have originated with a heavy influence of Islamic culinary tradition. The term beignet can be applied to two varieties, depending on the type of pastry. The French-style beigner in the United States has the specific meaning of deep-fried choux pastry. Beignets can also be made with yeast pastry, which might be called boules de Berlin in French, referring to Berliner doughnuts which have a spherical shape. filled with fruit or jam. In Corsica, beignets are made with chestnut flour known as fritelli.

The filling is Crème Diplomat with a scent of Vodka and I coated the top with Apricot jam and fondant.

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Gougère


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Baked savory choux pastry made of pâte à choux mixed with cheese. The cheese is commonly grated Gruyère, Comté, or Emmentaler, but you can always use other hard cheese instead. I baked using emmental cheese and replace water with white wine. The alcohol will evaporate during baking. I baked these after I ate a crunchy one at one famous French restaurant in town.

Gougères are said to come from Burgundy, Yonne, specifically Tonnerre. You can make as a stand-alone, or in a ring. Sometimes they are filled with ingredients such as mushrooms, beef, or ham, and normally they are usually made using a ring or pie tin. In Burgundy, they are normally served cold when tasting wine in cellars, but are also served warm as an appetizer.

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Éclair


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Éclair is an oblong pastry made with Pâte à choux filled with cream and topped with icing. Today I made two different types of filling by mixing crème pâtissière with bitter chocolate and instant coffee mixed with alcohol. You can replace bitter chocolate with cacao mass to reduce the sugar and coffee extract. I topped the Éclair with fondant café and fondant chocolat.

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The choux dough is baked until it is crisp and hollow inside, which makes the filling possible.

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Choux à la crème parisienne


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Pâte à choux is a light pastry dough used to make profiteroles, croquembouches, éclair French crullers, beignets, St. Honoré, Indonesian kue sus and gougère. It contains only butter, water, flour and eggs. Similar to Yorkshire Pudding or David Eyre’s pancake, instead of a raising agent, it employs high moisture content to create steam during baking to puff the pastry.

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It is usually baked but for beignets it is fried. In Spain and Latin America, churros are made of fried choux pastry, sugared and dipped in a thin chocolate blancmange for breakfast. In Austrian cuisine, it is also boiled to make Marillenknödel, a sweet apricot dumpling; in that case it does not puff but remains relatively dense. They are often filled with cream but can be filled with savoury too, given that there is no sugar content.

It is said that Chef Pantarelli/Pantanelli invented the dough in 1540, seven years after he left Florence with Catherine de’Medici and her court. He used the dough to make a gâteau and named it Pâte à Pantanelli. Over time, the recipe of the dough evolved, and the name changed to pâte à popelin, which was used to make popelins, small cakes made in the shape of a woman’s breasts. Then, Avice, a pâtissier in the eighteenth century, created what were then called choux buns. The name of the dough changed to pâte à choux, as Avice’s buns resembled cabbages—choux in French. From there,

Antoine Carême made modifications to the recipe, resulting in the recipe most commonly used now for profiteroles.

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