Ingredients
- 2 Eggs (about 100g)
- 50g Sugar
- 2g Vanilla extract
- 15g Unsalted butter
- 20g Milk
- 50g Cake flour
- 7g Cocoa powder
- 350g Milk
- 5g Earl grey tea leaves
- 3 Egg yolks
- 60g Sugar
- 4g Vanilla bean paste
- 20g Corn starch
- 2g Gelatin
- 250g Cream cheese
- 30g Sugar
- 3g Vanilla bean paste
- 230g Custard cream
- 100g Melted dark couverture chocolate
- 5g Gelatin
- 180g Heavy cream
- 150g Custard cream
- 80g Hot heavy cream
- 5g Earl grey tea leaves
- 150g White couverture chocolate
- 60g Condensed milk
- 2g Dark couverture chocolate
- 6g Gelatin
- White food coloring
Instructions
- Place a bowl of eggs on a pot of hot water, add sugar and vanilla extract, mix, and raise the temperature to about 40 degrees.
- Remove the bowl from the pan and melt the bowl with unsalted butter and milk.
- Whip the egg mixture to make fine and rich foam. Sift the soft flour and cocoa powder and mix, then add a little of the dough to the melted unsalted butter mixture and mix.
- Add the mixture to the main dough, mix, pour the dough into a 15cm mold, bake in an oven preheated to 170 degrees for 20 minutes, take it out of the mold and cool.
- Cut the top and bottom of the cooled sheet, slice into 2 pieces, and then cut into 12cm pieces.
6, Put Earl Gray tea leaves in milk, boil for about 5 minutes on low heat, and strain through a sieve.
- Add sugar and vanilla bean paste to the egg yolk and mix, then add cornstarch and mix, pour in Earl Gray milk little by little and mix.
- Bring to a boil over low heat and stir until thickened. Remove from heat, add gelatin soaked in cold water for 10 minutes, and mix.
- Transfer to another bowl, cover with cling film and cool at room temperature.
- Add sugar to cream cheese and loosen gently. Add vanilla bean paste and custard cream and mix, then add melted dark couverture chocolate and mix.
- Soak in cold water for about 10 minutes, drain and microwave for 10 seconds, add melted gelatin, mix, add 50% thinly whipped cream, and mix.
- Put mousse mold on a 12cm mold, put 1 sheet, pour chocolate cheesecake batter and flatten it, put another sheet on top, squeeze custard cream (150g), flatten it, and harden it in the freezer for 1 hour.
- Place the hardened thing in a 12cm mold on a 15cm mold, remove the mousse mold and mousse strip, pour in all the remaining chocolate cheesecake batter, flatten it, and harden it in the freezer for 3 hours.
- Put Earl Gray tea leaves in hot whipped cream and bring to a boil.
- Place a bowl of white couverture chocolate on a pot of hot water at about 80°C, put the earl gray whipped cream through a sieve, add condensed milk, dark couverture chocolate, and a little white food coloring and mix.
- Remove the bowl, add the soaked gelatin, mix, sieve, cool the temperature to about 35 degrees, remove the hardened cake from the mold, and pour the glaze.
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