Viewing a single comment thread. View all comments

OP t1_j6bv1ef wrote

Reply to comment by in [Pro/Chef] Orange Cheesecake on Cookie Crumble soil by

I don't know exactly how our pastry chef made the outer layer, but gelatin and orange zest were components.

Basically we piped the cheescake mixture into balloons while it's still warm and liquid, tied it off and made sure there's no air inside at all. The part of the balloon where you tie it moulds a nice orange stalk. Throw in the freezer for a minimum 3 hours.

Then he got the outer layer mixture hot and ready with the gelatin. We cut the balloons off and double dipped the ball of cheesecake into the orange mix using a skewer. Let the excess drip for a couple seconds, and gently wiggle the orange onto the plate.

After a bit it sets and the outside looks just like that. Kinda amazing how he was able to make it look like it had the pores and everything.

374

t1_j6dcm82 wrote

Are the balloons some sort of special food grade ones or something? (Or at least latex free?)

I'm just imagining the taste of the balloon on the cheesecake, or people with allergies having a side of epi with their dessert.

47

t1_j6by12p wrote

It looks like it's painted. Specifically with an airgun of some type. Orange peel look is an effect you get when you put on too heavy a coat. Obviously intentionally in this case.

42

OP t1_j6c0khj wrote

It's a gelatin mixture with orange food colouring and orange zest. The cheesecake center is white, but orange flavoured.

78

t1_j6c7umn wrote

Did Heston come up with this? Or has this been a thing done by pastry chefs for a long time? (Referring to the exterior)

15

t1_j6cs92d wrote

I once made orange duck Bon Bon. Duck paté in the middle and a similar orange jelly on the outside. Obviously didn't look anything like the above but it was intriguing.

3

t1_j6deaf5 wrote

Agreeing it looks painted to some extent just from the shine spots. You could put white in gelatin to make it more opaque, but I've never seen it look like that.

2

t1_j6cszo6 wrote

What do you mean, while it's warm?

Did you cook the cheesecake mixture beforehand?

2

t1_j6cvoe2 wrote

I'm assuming by "warm" he means "not cold". Just still in that liquid state after mixing all the ingredients together.

12

t1_j6cwhyi wrote

But how do you cook it then? Cheesecake needs to be baked, doesn't it?

8

t1_j6cwyq7 wrote

There are both bake and no-bake cheesecakes. No-bake just sets in the fridge which is why they refrigerate the balloons for 3 hours with the cheesecake mix in them.

22

t1_j6cyr0e wrote

Interesting, it's still weird to word it as "warm", but thanks!

2

OP t1_j6d1zkw wrote

Sorry, I made it a little confusing. It was a long day of service haha. He used a little gelatin in the cheesecake mixture too because he found it's the best way to maintain it's shape. You wouldn't notice it really in the texture. But if the mix were to cool down it would set too early

12

t1_j6d29ly wrote

So you used a no bake cheesecake mix, right?

1

t1_j6d5lfc wrote

It’s a pretty simple recipe, I don’t know any chefs at this level that buy mixes.

I’m not a fan of no bake cheesecakes- they’re just a dense mousse. Customer like them though and there’s much more freedom in design for plating like this.

9

t1_j6d5p4o wrote

No, I didn't mean a premade mix, lol.

A mix that's used for no bake cheesecake, but made by the chef himself.

0

t1_j6dnc1t wrote

So a recipe?

1

t1_j6dngxv wrote

Guess what happens, when you follow that recipe? You get a mix.

Idk what's up with this sub and people like you being smartasses

1

t1_j6docn2 wrote

For what it's worth, when you said "so you used a mix" I also assumed you meant premade.

7

t1_j6fooqz wrote

"Mix" implies premade, bought, etc. We're not being smartasses XD If the majority reckons you're thinking of a recipe, or a premade mix, then perhaps it's common sense to others. You have a different perception, but that doesn't mean you need to be rude about it.

2

OP t1_j6eqzm0 wrote

Wasn't a mix, it's our pastry chef's recipe. This was all made from scratch.

3

t1_j6d0ptp wrote

For no bakes, the filling still has to be room temp to mix cream cheese in with the other ingredients. It ends up room temp/warm, otherwise it would be a struggle getting the cream cheese mixed

1

t1_j6fzt2q wrote

pastry chefs are a different breed. one of my favorite exchanges at one of my favorite restaurants which i worked at was “you like butterfingers?” yes “ well, i made my own butterfingers” really? “yes but i smashed everything” (she was a semi-famous pastry chef with zero ego) “i made everything hard and smashed everything into powder” my jaw dropped as she kept eye-contact “then, i made my own ice cream and sprinkled the dust on top of it” then i remember she was married. i still fawn over that memory.

1

t1_j6irgkp wrote

I'm a pastry chef too.maybe we are a bit weird.lets take it as far as we can.

1

t1_j6k7u35 wrote

don’t threaten me with a good time. kiss.

2

t1_j6k808l wrote

I don't threaten. I do

2

t1_j6k8ed4 wrote

when are we married?

3

t1_j6k8og3 wrote

Let me know.i have time off next week.im not making my own wedding cake again.holy breaky French buttercream.grrrrrr

2