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8 c. A.P Flour
2 t. Salt
1 ½ tbs. Vanilla Extract
3 c. 10 X
2 lb. Cold Butter 

 Sift dry into bowl and mix with paddle. Dice butter, keep cold and add to dry. Mix until incorporated.
 Sour Cream Cheese Cake

896 gr. cream cheese
2 c. sugar
1 tsp. Vanilla extract
1120 gr. Crème fraiche
4 eggs
2 yolks
62 ml. milk

 Paddle cream cheese, sugar and vanilla extract until smooth on low scraping constantly. Add eggs, yolks and milk. Add crème fraiche last. Do not aerate at all. 

1 ½ quart ground shortbread crumbs
¼ c. sugar
128 ml. melted butter                                   
Put in robocoupe put shortbread, add sugar then add butter.

 To Assemble
Scoop 2 tbs. of crust into metal rings (about¼”). Lightly toast in 150°C oven. Remove and cool. Scoop cheesecake appareil   into molds ¼” from top. Bake at 130°C for 5 minutes, turn then for 6 minutes more. Reserve in refrigerator. Use blow torch to warm mold then remove ring.
 Guava and papaya sorbet.

500g    Papaya macerating syrup.
500g    Guava puree
500g    Condensed milk

 Blend altogether and churn
 Papaya compote

5no     Papaya           
1tsp    ginger
200g    Sugar           
1tsp    Clovers
200g    Water           
1tsp    Nutmeg
2no    Cinnamon sticks 

 All ingredients into a pot and cook until fruit are tender and candled. When cool take all large pieces of spice ie cloves and cinnamon


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