Brioche with Passion Fruit Inspiration Cheesecake

Leave the eggs and cream cheese at room temperature until they reach 24-27°C (75-80°F).



Melt the PASSION FRUIT INSPIRATION.



Carefully warm the Greek yogurt, be careful it does not get too hot. Place the cream cheese and the melted butter into a food processor and process until smooth, scraping as you go.



Add the eggs one by one, scrape to ensure no lumps.



Make a ganache with the Greek yogurt and PASSION FRUIT INSPIRATION, then add it to a food processor.



Combine the dry ingredients (flour, corn starch, salt, sugar), add it to the food processor and mix until smooth.



Make the insert by piping into the desired mold. Place the mold into a water bath and cover. Bake the cheesecake covered and in a water bath at 135°C (275°F) for about 40-45 minutes (approximately 50-75g insert).



Remove from the mold and store in the freezer until needed.

Place the passion fruit purée into a saucepan and warm it slightly.

Combine the sugar and agar agar, whisk it into the purée. Use an immersion blender to combine. Bring to a boil. Cast into a metal 3rd pan and place into a cooler until set.

Place into a Vitamix or use an immersion blender to achieve a smooth gel-like texture.

Prep the sponge 7-10 hours before.

Combine the milk, eggs, egg yolks, sponge, bread flour, salt, gold yeast, and 30% of the sugar in a stand mixer. Mix on the 1st speed for 5 minutes. Scrape as needed.

Mix on the 2nd speed for 9-11 minutes and scrape as needed. Add the remaining sugar at improved development (2-4 minutes). Add the cold, soft and pliable butter (approximately 85% intensive). Mix is complete when the butter is combined, the dough cleans away from the sides of bowl and an organized, strong window is achieved.

Desired dough temperature is 25-26°C (77-78°F). Bulk for 45 minutes.

Rest and set dough into a cooler or freezer to achieve a manageable dough texture (not too soft, with a slight chill).

Divide the dough into 40g - 70g pieces (as desired). Pre-shape and shape into a boule. Proof for approximately 3 hours.

Bake at 166-177°C (330-350°F), for 10-12 minutes.

Store in the freezer shaped. Pull as needed.