Irish Bailey’s Cheesecake

80 g Egg Yolks

150 g Sugar

125 ml Heavy Cream

15 g Gelatin Sheets, bloomed in cold water

450 g Cream Cheese, softened

450 ml Heavy Cream, whipped

180 g Unsalted Butter

445 g All Purpose Flour

6 g Salt

70 g Eggs

98 g Sugar

250 ml Heavy Cream

25 g Glucose

25 ml Honey

1 pc Vanilla bean

300 g White Chocolate

450 ml Heavy Cream

200 g Dulce de Leche

50 g Heavy Cream

10 g Affila Cres

Step One: In a saucepan, boil cream and sugar. Set aside. Whisk the egg yolk over bain marie and add the boiled cream mix, continuing for 5 minutes until the mixture is set (like vanilla sauce). Add the bloomed gelatin.

Step Two (Cheese Mixture): In a mixing bowl using the paddle attachment, whip the cream cheese and Bailey’s until soft. Add slowly the egg yolk mixture, cool down completely and fold in the 450 ml of whipped cream.

Step Three: Transfer to a piping bag and fill the fashion éclair mold 100%. Finish with mousse to the top and pass with spatula to make even.

Step Four: Slam the tray to release possible air bubbles. Bring to freezer.

Step Five: Use a reliable freezer, as mousse must be super frozen to demold. When demolding, bring molds to room temperature by batches to avoid dessert defrosting inside silicone mold.

Step One: Mix all ingredients except egg in mixer with paddle until sand texture.

Step Two: Add egg and build the dough. Do not overmix.

Step Three: Rest in fridge. Roll sweet dough, cut with bigger side of fashion éclair cutter, and then cut with smaller side of fashion éclair cutter.

Step Four: Place upside down on a silicone baking mat or baking paper. Bake at 350ºF for 7-10 minutes until light golden brown.

Step Five: Demold dessert by batches. Place éclair cheesecake on top of one sable dough. Then put another sable dough on top of the éclair and garnish with whipped ganache (recipe and instructions below) on top. Add sprinkles.

Step One: Bring to boil 250 ml heavy cream, honey, and scrapped vanilla bean and seeds, and pour over couverture.

Step Two: Add gradually to couverture and emulsify with hand blender. Once it is 25°C (77ºF), add cold cream. Rest minimum 12 hours in fridge.

Step Three: Remove from fridge and whip to desired texture using mixer with wire whisk.

Step Four: Pipe on top of éclair.