Place the first set into a bowl of a stand mixer with a paddle attachment and place on stir speed. Slowly cut and add in the second set. Mix until a soft dough forms.
For baking crumble. Put the oven at 325°F 3 Fan. Line a sheet tray with a silpat, every 5 minutes using a bench scraper, chop of and move the crumble around for even baking. Bake for 15 minutes total and let cool completely. Afterwards, process everything together. Store in pint containers with silica gel packets.
Total prep and bake time is 30 minutes
1344 g Cream Cheese, diced, room temperature
720 g Domino® or C&H® Granulated Sugar
8 g Vanilla Extract
6 each Eggs
4 each Egg Yolks
360 g Heavy Cream
1320 g Sour Cream
In a mixing bowl with a paddle attachment, mix the first set on the lowest speed, until completely smooth, scraping constantly.
Add the second set and mix to homogenize still on stir speed.
Add the sour cream and mix until homogenized. Do not aerate at all.
Once all ingredients are on mixed, immersion blend lightly just until fully incorporated.
Prep Time - 15 Minutes
3200 g All Purpose Flour
150 g Salt, Kosher
600 g Domino® or C&H® Granulated Sugar
1066 g Water, Cold
2674 g Butter, Cold Medium Dice
Place the first set in the bowl of a mixer with the paddle attachment on speed stir or low. Mix until all dry ingredients are incorporated. Slowly add in the water and cut in the butter into 5 stages but going quickly so the butter does not melt in your hands, still mixing on speed stir.
Once all ingredients are in the mixer let mix until dough is formed. Divide into 4 long wide longs, plastic wrap and place in the cooler. When ready to sheet, sheet at the 4th dial from “0”. Let set in the cooler after sheeting before baking.
Prep Time - 30 minutes
Preheat the oven to 325°F full fan. Lay the pie dough sheets in in between two pieces of parchment and two full sheet trays. Checking after 8 minutes carefully lift up the top sheet tray to check for even coloring, rotate and bake another 8 minutes or until golden brown. Let cool completely before assembling.
Taking a half tray stencil. Cut and line the pie crust to the stencil to ensure no edges or cracks will show, if need be crumble up some of the extra pie crust near the edges to fit in between the edges so custard will not seep through. Preset the oven to 260°F no fan or low fan. Pour the full 1x batch of custard in the pan and carefully transfer to the oven. Check after 20 minutes.
You will know the cheesecake is done when the edges start to rise and when you gently giggle the cake the custard is fully set except for the 3 inches left in the middle. The edges can slightly be colored. Do not over bake, should not take more than 45 minutes. Once done, let cool to room temperature completely before storing in the refrigerator.
1000 g Strawberries, Washed, Hulled, Quartered
450 g Domino® or C&H® Granulated Sugar
5 each Gelatin Sheets
100 g Lemon Juice, Strained
Place the first set in a large pot over medium heat occasionally stirring with a rubber spatula. Once it’s brought up to a simmer, the water from the strawberries should start to release. Turn on high and reduce by 1/3. Once reduced, take the bloomed gelatin sheets and stir them in off the heat. Make sure the gelatin fully dissolves and immediately put it over an ice bath. After it cools, add in the third set. Store in quarts.
Prep Time - 45 minutes
Take stale bread and cut off all the crust, discard. Cut into 1/3” x 1/3” small dice. Coat the croutons in the powder sugar, lay them out on a sheet tray with a silpat and preset the oven to 325°F full fan. Checking after every 5 minutes for full color, bake until a light golden. Once out of the oven immediately dust with freeze dried strawberry powder. Once cool store into quart containers with silica gel packets.
Prep and Bake Time Total - 30 minutes
Strawberry Wine Sorbet
1360 g Frozen Strawberries, hulled and quartered, thawed
336 g Dry Red Wine
600 g Domino® or C&H® Granulated Sugar
30 g Vanilla Paste
95 g Lemon Juice
Combine the first set in a large mixing bowl. Stir everything together and let the mixture sit for 45 minutes.
After 45 minutes, puree the mix in a blender. Strain through fine chinois pushing for total extraction (no seeds). Once strained store in Cambro or spin immediately.
Prep and Make Final Product - 3 hours if spun the same day
Vanilla Ice Cream
3108 g Milk, Whole
210 g Milk Powder
1116 g Heavy Cream
111 g Invert Sugar
606 g Domino® or C&H® Sugar
168 g Glucose Powder
18 g Ice Cream Stabilizer
168 g Yolks, liquid
Take the first set and place into a large pot, whisking over medium heat. Once the first set is brought to a simmer add in the second set. Continuing to whisk, bring the mixture to a boil. Once at a full boil start to temper in the third set. When all the yolks are tempered, bring the anglaise to 82°C and then strain with a chinois and place over an ice bath immediately. Store in Cambro’s or spin once the base is cold.
Prep and MakeTime Via Final Product - 3 hours once made and cooled and spun the same day
The vanilla ice cream recipe yields 6 quarts
Each cheesecake portion is 1”x5” inches
For service, you will need fresh strawberries cleaned and cut into a small quarter with irregular cuts.
Lemon Balm is the garnish herb
For the pick-up, Brulee the cheesecake to a dark amber caramel. Take a medium size while plate and place the cheesecake on its side directly in the center of the plate so the Brulee is facing the right side. Next smear about 1 full teaspoon of jam all of the cheesecake evenly, place 5-7 pieces of fresh strawberries sporadically on the top leaving spaces in between, fill in those spaces with strawberry croutons about 4-5. Place small leaves of lemon balm all over and in between in cracks of each garnish, about 6 leaves. Next put a teaspoon of shortbread crumble at the top of the cheesecake at 12:00 o’clock, mix one full scoop of sorbet with one full scoop of vanilla ice cream in a pint container to create a swirl, quenelle and land on top of the shortbread.
Meet the Chef
Tatum Sinclair started her career at the three-Michelin-starred Jean-Georges restaurant in New York. Following that, she teamed up with her mentor, Chef Stephen Gillanders, to open S.K.Y., Somerset and Apolonia, all in Chicago. In 2020, Sinclair won Rising Pastry Chef of the Year at the Jean Banchet Awards.
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