Cheesecakecreme with Pastry Chef Marco D’Andrea

Christmas is just around the corner with all its delicacies and conviviality. And we definitely don’t want to let this wonderful time of year spoil it for us. That’s why, at the beginning of December, we invited ONLINE to a super-sweet afternoon with Hamburg star patissier Marco D’Andrea. There were around 30 bloggers who we have already had the pleasure of welcoming to Hamburg in the past. Since we could no longer implement an event due to hygiene and safety measures, we invited online without further ado.

We have a fantastic gastronomic scene in Hamburg, and it’s not uncommon for it to belong to a hotel. Marco bakes and creates the most heavenly desserts, cakes and tarts at The Fontenay Hotel on Hamburg’s Alster and at his young age has already been awarded Patissier of the Year in 2014, 2019 & 2020! In addition, he can also be seen on TV again and again lately.

For us he created a sensational winter cheesecake cream that you can easily replicate. On the spot we filmed what he did and if you want to try this dessert, then go ahead.

Well, hungry? Then here is the recipe:

With speculaas crumble, spiced orange and cinnamon blossom caramel
– Recipe for 4 people –

450g Philadelphia
40g powdered sugar
pinch of salt
½ vanilla pod

Mix all ingredients until creamy and pour into a piping bag. Squirt into the glass with a round piping nozzle.

*A vegan version of the cheescake cream is also possible. For this, Cathy from Hamburg HappenPappen Restaurant has recommended us to take soy yogurt with a little starch instead of fresh cheese substitute.*

150g speculaas biscuits
2EL cane sugar
Some cinnamon
50g soft butter
50g flour
1 pinch of 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.

3 oranges
¼ vanilla bean
50g sugar
2 capsules cardamom
½ stick of cinnamon
½ piece 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. Remove the spices and add the fillets to the broth. Allow to steep.

70g sugar
1/4 vanilla pod
110g cream
4g salt
10g dark chocolate coating
67% Los Ancones
65g butter

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. Can be stored in a jar in the refrigerator.

1 orange to grate over the dessert

Enjoy your meal!

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