An exclusive recipe from the star pâtissier Marco D'Andrea of the hotel THE FONTENAY Hamburg Cheesecake cream with speculaas and orange
Star Pâtissier Marco D'Andrea of THE FONTENAY Hotel Hamburg shared with us his recipe for the dreamy cheesecake cream with speculoos and orange in an exclusive live baking show. If you really want to surprise your guests, then simply bake this heavenly dessert for your Christmas feast. We'll show you how it's done.
Christmas baking pleasure
When the icy westerly wind mixes with the scent of almonds and mulled wine and the usually wet cobblestones of Mönckebergstrasse glisten with the reflections of Christmas decorations, there is a lot to discover in Hamburg from a culinary point of view. After all, eating out is one of the Hanseatic people's favorite pastimes during the dark months.
In our series "Christmas Baking Delights" we present professional recipes from Hamburg's star kitchens. Enjoy it and enchant your guests with a true feast for the palate.
You need these ingredients for the cheesecake cream
Cream Cheese:
- 450g Philadelphia
- 40g Powdered sugar
- Prise Salt
- ½ Vanilla bean
For the vegan version, Cathy Bernhardt from the Happenpappen restaurant recommends Alpro skyr yogurt.
Mix all ingredients to a creamy mixture and pour into a piping bag. Squirt into the glass with a round piping nozzle.
Speculoos crumble:
- ½ Vanilla bean
- 150g Speculoos
- 2EL Cane sugar
- Etwas Cinnamon
- 50g soft butter (for the vegan version please use margarine)
- 50g flour
- 1 pinch salt
Knead all the ingredients. Bake in oven at 180°C for about 10 minutes until golden brown. Let cool and break into small crumbles.
Spiced oranges::
- 3 oranges
- ¼ vanilla pod
- 50g sugar
- 2 Kapseln cardamom
- ½ stick of cinnamon
- ½ piece of star anise
Fillet the oranges. Set the juice aside.
Caramelize the sugar. Deglaze with the orange juice. Add the spices and boil down until it darkens and thickens. Take out the spices and put the fillets in the broth. Leave to infuse.
Cinnamon Blossom Caramel:
- 70g sugar
- 1/4 Vanilleschote
- 110g cream (a good vegan cream is available e.g. from Schlagfix)
- 4g salt
- 10g dark chocolate coating (dark chocolate coating is vegan)
- 65g butter (here again simply use margarine for the vegan version)
Caramelize the sugar together until quite dark. Boil the cream together with salt and vanilla and deglaze the sugar with it. Boil the mixture to 104°C and stir in the chocolate. Cool the mixture to about 40°C and stir in the butter. Pour it warm over the dessert. I recommend to cook a big pot right away. It can be stored in a jar in the fridge.
Other:
1 orange to grate over the dessert
