Recipe Blueberry Cheesecake
To make this dish
Ingredient list
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Lievito Madre260 g Lievito Madre
312 g T45 flour
125 g water
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Croissant dough155 g T45 flour (A)
178 g water (1)
31 g dry yeast
1034 g T45 flour (B)
273 g water (2)
119 g milk
143 g sugar
36 g honey
155 g Lescure Unsalted 250g butter Roll 82% fat
24 g salt
119 g fermented dough
238 g Lievito Madre
751 g Unsalted 1kg butter Sheet 84% fat
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Black charcoal dough25 g Active charcoal powder
25 g water
2500 g croissant dough
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Cheesecake2500 g cream cheese
300 g Lescure Unsalted 250g butter Roll 82% fat
410 g icing sugar
8 g salt
190 g cornstarch
125 g egg white
10 g lemon zest
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Blueberry confit500 g IQF blueberries
400 g blueberry puree
240 g sugar
9 g pectin NH
16 g lemon juice
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Glaze35 g Absolute cristal
35 g water
35 g blueberry puree
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Assembly and finishing touchesSQ fresh blueberries
SQ candied lemon peel, cubed
300 g first detrempe
Lescure Unsalted 250g butter Roll 82% fat
Unsalted 1kg butter Sheet 84% fat
The recipe, step by step
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01
Lievito Madre
Refresh the Madre dough with the flour and water at 35 °C and use it for the main dough.
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02
Croissant dough
To make a quick sponge, mix the T45 flour (A), the water (1) at 25 °C and the dry yeast, at least 20 minutes before the final mix.
Then, mix all ingredients, with the water at a base temperature of 44 °C, into a dough and leave to ferment overnight at a refrigerated temperature of 2-3℃.
Fold the dough and butter sheet into 1 x 3 and 1 x 4, then chill in a freezer at -7℃ for about 30 minutes.
Roll out and fold to the final thickness.
Let it rest at 27℃ for 2-3 hours.
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03
Black charcoal dough
When the croissant dough reaches 80% gluten development, remove a portion of dough.
Mix activated charcoal powder and water and add to dough.
Mix well using a mixer.
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04
Cheesecake
Use a beater to gently beat the cream cheese.
Mix together the pomade-like butter, lemon zest, and dry ingredients, then add the egg whites in portions and mix.
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05
Blueberry confit
Heat the blueberry IQF and puree to 40℃.
Add the pre-mixed sugar and pectin and bring to a boil. Add the lemon juice.
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06
Glaze
Mix all the ingredients.
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07
Assembly and finishing touches
Place approximately 300 g of the detrempe over the charcoal dough, then cut it into strips and arrange them in rows on the remaining dough.
Roll out the croissant dough to a final thickness of 2 mm. Cut the dough to 30cm × 3.5cm, about 70 g, bottom cut 75mm × 1mm.
Fill 90 g of cheesecake into the cut dough and shape. Ferment for 1.5 hours at 26℃ and 80% humidity. Bake at 170℃ for 12 minutes.
After completely cooled, pipe 25 g of blueberry confit over the cheesecake.
Mix fresh blueberries in the glaze, then place them generously on top of the Danish and top with lemon confit.
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