Croissants

Black forest for Dante

Mille Feuille a la Le Meredien Hotel

Mille Feuille Ala Le Meredien Hotel

Tertarik dengan cake ini, ketika aku membaca Bakery Magazine, wah seperti nya menarik dan harus di coba neh... Base cake nya dari Puff pastry, ukuran 22 x 22cm sebanyak 3 lembar, berhubung di tbk nggak ada ukuran di atas tersebut, jd nya aku bikin sendiri puff pastry nya, butuh kira kira satu kilo adonan tepung terigu cakra, karena aku prediksi kalo bikin hanya 1/2 kg tepung, nggak akan cukup untuk di buat 3 lembar puff pastry ukuran 22 x 22cm. Adapun feeling nya itu menurut aku seh seperti vla,  yang biasa di buat untuk isian kue Soes. Tapi aku ikutin resep nya yang tertera di situ, walaupun aku udah sering juga buat Vla,

Ingredients :

• Puff pastry ( ready to use )
• White fondant
• Chocolate fondant
• Slice of Almond
• Strawberry for garnish

Pastry Cream :

5 pcs Egg yolks
6 to 8 tbs Sugar
2 cups Whole milk (± 375 ml)
125 gr Unsalted butter
3 tbs All-purpose flour
3 tbs Cornstarch
1 tbs Vanilla extract or 1 vanilla bean
Pinch salt

Preparation:

Pastry Cream :

1.  In a medium-sized saucepan, heat the milk with the vanilla bean/vanilla extract almost to boiling.
2. While the milk is heating, mix the egg yolks and sugar together in a large bowl, then whisk in the flour and   cornstarch until the mixture is smooth.
3. Remove the vanilla bean from the milk, and gradually whisk the hot milk into the egg mixture. Strain the    mixture back into the saucepan, and place over medium heat, stirring or whisking constantly until the mixture thickens and reaches a boil. Continue cooking for half a minute longer, stirring hard and constantly to keep the pastry cream smooth.
4. Remove the pastry cream from the heat, stir it while add butter. Place a layer of plastic wrap directly on the surface of the pastry cream to avoid a skin forming, and leave to cool.
5. The pastry cream can be used when cool, or covered and refrigerated for up to several days until needed. Stir chilled pastry cream before using.

Direction :

1. Roll out the puff pastry to a square sheet and bake in oven until crisp. Cut the bakes sheet in 4 square sheets of 22×22 cm.
2. Every layers filling with pastry cream until all 4 sheets are used, so you have 4 sheets with 3 layers of pastry cream.
3. Reheat white fondant to correct temperature and pour on top of the cake.
4. Spread the fondant evenly on the baked sheet so it is covered all the way.
5. Use chocolate fondant to garnish the cake according to your liking.
6. At the end cover each side of the cake with roasted slivered almonds and put the strawberry on the top for garnish.

Source :

Bakery Magazine

Macaron

J'adore macaron beaucoup !!!inti nya aku nggak bosan bikin macaron, mau ada order atau pun enggak, aku selalu sempatkan untuk buat macaron, gemes banged sama warna warna nya dan cara membuat nya yang penuh dengan tehnik, supaya mengasilkan kaki kaki yang bagus. Kali ini aku pakai resep nya laduree,  Kalo aku perhatikan macaron yang di hasil kan laduree bentuk  permukaan nya agak pipih...dan menurut teman yang pernah ke Paris, macaron ladure lebih enak rasa nya dari pada macaron Pierre Hermes.

Ini dia resep macaron laduree  :

275gr ground almonds
255gr confectioners sugar
210gr egg whites
210gr granulated sugar
a  few drops food coloring, I  used coloring powder.

Method :

* Mix the almond powder and icing sugar in a food processor then sift.

* Whisk the egg whites on medium speed until they foam then add a third of the granulated sugar and

   whisk on high sped until dissolve. Add another third, whisk then add the remaining sugar and whisk 

   1 or 2 more minutes.
* Add the food coloring while whisking until the color is fully incorporated
* Fold the sifted almond powder and icing sugar into the egg whites.
* Using a soft spatula, deflate the mix, then add the 1/2 egg white mixture and mix using the soft spatula

   until the egg white is fully mixed.
* Fill the mix in a piping bag while using a tip No. 5
* Line a baking tray with a parchment paper, pipe small rounds (3-4cm) of the mixture.
* Hit the tray from below to allow the mixture to release the rest of the air bubbles and the mix to flatten
* Preheat the oven to 150°C, and bake for 14 minutes.

* Remove baking tray from the oven and pour a tiny amount of water in between the tray and the

* Parchment paper, so the macarons peel off easily.
* When cool, place half the macaroon shells upside down on a plate

* Pipe a coin of raspberry jam onto the macaron shells using a piping bag and top each with the

   remaining shells before refrigerating for 24 hours.

Bread

Coffee Macaron

Japanese bread

sedia

Hujan turun terus menerus, kalau sudah begini pasti pengen nya ngemil terus, ke dua keponakan ku yang super activ sebentar sebentar melihat keluar jendela, aku tau apa yang mereka pikirkan, pasti ingin keluar dan jajan. Hmmm... buat apa ya punya uwa yang hobby nya bikin kue kalo enggak bisa bikin mereka senang

langsung lihat bahan bahan apa yg masih tersedia di lemari...hmm..ada tepung terigu cakra, ada coklat , dan ada juga apple stup, sisa buat topping pastry ....udah pasti nya aku mau buat roti...tapi kali ini aku mau buat Japanese bread yang pakai istilah Tangzhong atau water roux, dimana sebelum membuat adonan roti, kita harus membuat Tangzhong terlebih dahulu.

Adaoun ingredients nya  :

25gr bread flour
125gr water

Method :

Blend the flour and heat over medium while stirring with a whisk. As soon as the mixture thickens, and swirl lines appear, remove from the heat and allow to cool.

Ingredients for bread dough :

375gr bread flour
100gr plain flour
32gr milk powder
75gr granulated sugar
3/4 tsp salt
2 1/4 tsp instant yeast
1 egg lightly beaten
150ml luke warm water about 55 degree celcius
40gr butter, cubed ( cold )

Method :

1.  In the bottom of a bread machine pan, add the milk (beaten with the egg), sugar, salt, and butter (cut into pieces).  Add 1/2 c. of the cooled tangzhong.

 2.  On top of the liquid ingredients, measure out the flour.  Make a well in the top of the flour, and put the yeast into the well.  Do not allow the yeast to come in contact with the liquid ingredients in the bottom of the pan.

 3. Using your bread machine’s dough function, allow the dough to combine, knead, and rise.  You can mix and knead by hand, but you will need to work the dough for about 15 minutes to build up the gluten in the dough, and allow to rise in a warm location (loosely covered) for about 1 hour.

 4.  When the dough is ready, weight 50gr each.

 5. Fill in with everything you like and  allow the dough to rise for another 30 minutes, until doubled.   meanwhile preheat the oven to 335 degrees.

6.  Bake for 30 minutes at 335 degrees.  Remove the pan from the oven, allow to cool for 5 minutes

7.  Remove the pan to a wire rack and allow to cool completely.

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