I made a chocolate cheesecake that gives you a rich earl flavor. The earl’s custard cream layer in the middle brings a very rich flavor, the chocolate layer and the glaze layer also has the scent of the earl so I find it very fragrant and soft to eat. The combination of chocolate and Earl Gray has a luxurious taste and color to match. When pouring glaze on top, I think pouring it all in the middle will be cleaner and easier to coat, instead of spilling over the edge to let the glaze flow on its own. If the coating is too thin, collect the melted glaze, re-melt, mix well, adjust the temperature and pour over again for a neater finish.
2 chicken eggs
2g vanilla extract
15 g unsalted butter
50g soft flour
7g cocoa powder
Earl tea leaves 5g
3 egg yolks
4g vanilla beans
250g cream cheese
3g vanilla powder
230g milk cream
100g melted couverture dark chocolate
180g fresh cream
150g milk cream
80g hot fresh cream
Earl tea leaves 5g
150g white couverture chocolate
60g condensed milk
white food coloring
1. Put an egg in a pot of hot water, add sugar and vanilla extract, mix well and increase the temperature to about 40 degrees.
2. Remove the bowl from the pot and place the bowl with the butter and unsalted milk on top to melt.
3. Beat the egg mixture to a smooth foam, sift in the flour and cocoa powder, then add some cake flour to the melted unsalted butter mixture and mix well.
4. Add the flour mixture, mix well, pour the dough into a 15cm mold, bake in a preheated oven at 170 degrees Celsius for about 20 minutes, remove to cool.
5. Cut off the top and bottom of the cooled sheet, cut into 2 pieces and cut into pieces 12 cm long.
6, Put the earl tea leaves in the milk, boil on low heat for about 5 minutes and then filter through a sieve.
7. Put the sugar and vanilla in the egg yolks and beat them, add the cornstarch and mix well, pour in a little Earl Gray milk and mix well.
8. Stir over low heat, bring to a boil until thickened, then turn off the heat. Add the gelatin that has been soaked in cold water for 10 minutes and mix well.
9. Transfer to another bowl, cover and let cool at room temperature.
10. Put the sugar in the cream cheese, beat lightly, add vanilla bean paste and custard cream, mix well, then add melted dark chocolate and mix well.
11. Soak in cold water for about 10 minutes, drain the water, put it in the microwave for about 10 seconds, add the melted gelatin and mix well, add 50% diluted fresh cream and mix well.
12. Put the mousse mold on the 12cm mold, put 1 plate, pour the chocolate cheesecake mixture into it and press it flat, put another sheet on it, press the custard cream (150g), flatten it, put it in the freezer for about 1 hour to harden. again. .
13. Put the beaten 12cm mold in the center of the 15cm mold, remove the mousse mold and mousse strips, pour in the rest of the chocolate cheesecake powder, press it flat and put it in the freezer for about 3 hours to harden.
14. Put the earl tea leaves in hot whipped cream and brew.
15. Place a bowl of white chocolate couverture on a pot of hot water about 80 degrees, pass the gray earl cream through a sieve, add condensed milk, dark chocolate couverture and a little white food coloring and mix well.
16. Lower the bowl, add the soaked gelatin, mix well, sift, cool to 35 degrees, remove the hardened cake from the mold, pour the yeast.