~Pastry recipe~

Di page ini,bakal ngebagiin resep pastry mulai dari sponge cake,parfait,pie dough dan masi banyak lagi semoga bermanfaat bagi para pembaca blog ini...

CHOCOLATE SPONGE
 Ingredients:

1. 250 gr granulated sugar

2. 8 whole eggs

3. 25 gr chocolate powder

4. 225 gr soft flour

5. 25 gr melted butter

Procedure/method:

1.Mix sugar,whole eggs into mixing bowl until fluffy about 30 minutes 

2.Sieved together flour and chocolate powder

3.Add into mixing bowl slowly with low speed and finally add melted butter,mixed well

4.Put into inside the mold as needed

5.Baked into inside the oven for 20 minutes in 180 degree Celcius

6.Remove from the oven and let it cool using a wirerack

CHOCOLATE GANACHE

Ingredients:

1.125 gr dark chocolate coverture

2.125 gr milk chocolate coverture

3.125 ml elle and wire heavy cream

Procedure/method:

1.Put dark and milk chocolate coverture on the mixing bowl

2.Bring boil heavy cream on the stove until boiled

3.Pour into the chocolate and stir well until mixed

4.Ganache ready to developed

VANILLA SPONGE

Ingredients:

1. 250 gr granulated sugar
2. 8 pcs whole eggs
3. 225 gr soft flour
4. 25 gr corn starch
5. 25 gr melted butter
6. 1/2 tbsp vanilla essence

Procedure/method:

1.Mix sugar,whole eggs into mixing bowl until fluffy about 30 minutes 

2.Sieved together flour and corn starch

3.Add into mixing bowl slowly with low speed and finally add melted butter,mixed well

4.Put into inside the mold as needed

5.Baked into inside the oven for 20 minutes in 180 degree Celcius

6.Remove from the oven and let it cool using a wirerack
BUTTER CREAM
Ingredients:
1. 1 pcs egg white
2. 25 gr sugar
3. 37,5 ml water
4. 100 gr sugar
5. 75 gr white butter
6. 100 gr unsalted butter
7. 12,5 vanilla essence

Procedure/method:

1.Heat on the stove sugar 100 gr and water until tick light syrup
2.Beat sugar 25 gr and eggs white inside the mixing bowl until stiff
3.Pour the light syrup to the merengue in medium speed until tick and to become a fine merengue
4.When it was warm and soft butter slow continued to become cream
5.Dropped vanilla essence and mix until mixed and fine creamy
6.Remove from the mixing bowl and keep into the container

BLACK FOREST

Ingredients:

1. 250 gr granulated sugar
2. 8 pcs whole eggs
3. 225 gr soft flour
4. 25 gr chocolate powder
5. 30 gr melted butter

Filling:

1. 250 gr dark sweet cherry

2. 500 ml whipped cream

KIRSCH SYRUP

1. 200 ml water

2. 100 gr sugar

3. 75 ml kirsch syrup

Procedure/method:

1.Mixed sugar,eggs and vanilla essence into mixing bowl until fluffy about 30 minutes

2.Sieved together flour and chocolate powder

3.Add into mixing bowl slowly with low speed and finaly add melted butter and mixed well

4.Put into inside the mold as needed

5,Baked into inside the oven for 20 minutes in 180 degree Celcius

6.Removed from the oven and let it cool using a wire rack 

7.Cut sponge into divided 3 layer

8.Beat using a mixer,a non dairy cream until stiff

9.Soak sponge with kirsch syrup and spread cream on sponge,sprinkle dark cherry on cream,and way with the next two layers

10.Keep in the chiller for minimum 2 hours

POUND CAKE

Ingredients:

1. 300 gr butter
2. 300 granulated sugar
3. 8 pcs egg yolks
4. 8 pcs white merringue
5. 500 gr flour
6. 25 ml vanilla essence
7. 75 gr milk powder

Procedure/method:

1.Mix butter and suggar and add vanilla essence mix well
2.Sieved flour and pour into inside
3.Pour into the molds and baked in 165 degree Celcius for 40 minutes 

ENGLISH CAKE

Ingredients:

1. 250 gr butter
2. 250 gr sugar
3. 5 pcs whole eggs
4. 625 gr soft flour
5. 7 gr baking powder
6. 3 gr baking soda
7. 75 gr mix fruit
8. 175 gr raisin
9. 50 gr cherry glazed
10. 25 gr orange peel
11. 1 tbsp rhum gel

Procedure/method:

1. Mix butter,sugar and add eggs 1 by 1 mix well
2. Sieved all dry ingredients,pour into inside
3. Add all fruits into inside and mix well
4. Pour into the molds and baked in 165 degree Celcius for 40 minutes

AMERICA CHEESE CAKE

Ingredients:

1. 125 gr butter
2. 125 gr sugar
3. 1 pcs whole eggs
4. 250 gr flour
5. 100 gr almond ground
6. 50 cc fresh milk
MIXTURE/CAUSTARD
1. 400 gr cream cheese
2. 125 gr sugar
3. 100 gr corn starch
4. 4 pcs whole eggs
5. 200 ml heavy cream

Procedure/method:

1.Prepare graham cookies,the process is the same method as to make cookies
2.Mix cream cheese and sugar inside the mixer and mix well,add cornstarch
3.Pour into inside an eggs and stir slowly until mixed,than cream stir well
4.Pour into the molds and baked in 165 degree Celcius for 40 minutes

LEMON CHEESE CAKE

Ingredients:

1. 250 gr granulated sugar
2. 8  pcs whole eggs
3. 225 gr soft flour
4. 25 gr corn starch
5. 30 gr melted butter
6. 1 tbsp vanilla essence
CREAM FILLING
1. 250 gr cream cheese
2. 200 gr sugar
3. 400 ml whipped cream
4. 125 gr lemon juice
5. 20 gelatine leaf

Procedure/method:

1.Mixed sugar,eggs,vanilla essence into mixing bowl until fluffy about 30 minutes
2.Sieved together flour and corn starch
3.Add into mixing bowl slowly with low speed and finally add melted butter and mixed well
4.Put into inside the mold as needed
5.Put into inside the oven for 20 minutes in 180 degree Celcius
6.Removed from the oven and let it cool using a wire rack
 Procedure/method of cream cheese filling:
1.In med mixing bowl mixed cream cheese and sugar until creamy
2.In another mixing bowl whipped cream until stiff
3.Soak gelatine with cold water and steam until melted in double boiler
4.Pour lemon juice into cream cheese and mix well and than add whipped cream mix very gently until mixed
5.And the last add gelatine and mix carefully
6.Using a cake ring put sponge cake in the bottom side than soak with lemon syrup pold cream cheese into half ring and than do for second layer.Keep in the chiller until set about minimum 2 hours.

CHOUX PASTE

Ingredients:

1. 375 ml water
2. 150 gr butter
3. 15 gr salt
4. 15 gr sugar
5. 250 gr hard flour
6. 7 pcs whole eggs

Procedure/method:

1.Boil water,butter,salt and sugar on the stove burner until boiled
2.Add flour into inside and mix well until blended and than removed from the stove
3.Using a mixing bowl prebeat with a low speed and the dough until cooling down
4.Add eggs 1 by 1 and beat until mixed well
5.Using a pastry bag then piped a doung on baking tray neatly
6.Bake into inside the oven for 20 minutes in 180 degree Celcius
7.Removed from the oven and let it cooling down and ready for filled
PASTRY CREAM
Ingredients:
1. 300 ml fresh milk
2. 4 pcs egg yolks
3. 225 gr sugar
4. 75 gr corn starch
5. 25 gr unsalted butter

Procedure/method:

1.Using a sauce pan boil fresh milk on the stove until boiled
2.In another bowl mix egg yolks,sugar and corn starch until mixed well uusing a baloon whisk
3.Pour the creamy into inside a milk and stir using a baloon whisk and keep with med heat or simmering
4.When is boiled add butter into inside and stir well,removed from the stove and keep in another bowl
5.Let it cool to be ready for developed 

MANGO AND RASPBERRY PARFAIT

Ingredients:

1. 250 gr granulated sugar
2. 8  pcs whole eggs
3. 225 gr soft flour
4. 25 gr corn starch
5. 30 gr melted butter
6. 1 tbsp vanilla essence
FOR PARFAIT:
1. 4 pcs egg yolks
2. 1 pcs whole eggs
3. 100 gr sugar
4. 3 pcs gelatine
5. 2 tbsp grand marnier
6. 250 gr mango puree
6. 250 gr raspberry puree
6. 450 gr whipped cream

Procedure/method:

1.Mix sugar,whole eggs into mixing bowl until fluffy about 30 minutes 

2.Sieved together flour and corn starch

3.Add into mixing bowl slowly with low speed and finally add melted butter,mixed well

4.Put into inside the mold as needed
5.Remove from the oven and let it cool using a wirerack

5.Baked into inside the oven for 20 minutes in 180 degree Celcius

7.Nake a sabayon(egg yolks and sugar) on double boiler until fluffy
8.Soak the gelatine and melted on double boiler until fluffy
9.Whipped the cream until stiff
10.Be ready the puree are melted
11.Pold gelatine into grand marnier and divide into two parts,one for raspberry and the other for mango
12.Pold mango puree into half sabayon and half cream
14.Pour into ring with ready sponge for a base cake
15.Keep in the freezer for min 1 hour
16.To be served on dessert plater ala minutes

CRISPY CHOCOLATE MOUSSE
Ingredients:
1. 100 gr crusty crepe
2. 50 gr dark sweer chocolate

Ingredients for mousse filling:

1.5 pcs egg yolks
2. 100 gr sugar
3.350 gr dark sweet choco
7. 500 ml whipped cream
8. 8 pcs gelatine

Procedure/method:

1.Inside the mixing bowl melted the chocolate with double boiler and crusty crepe and mix well
2.In another bowl beat sugar, and egg yolks until fluffy
3.Melted the chocolate in double boiler and than pold into egg yolks
4.Beat heavy cream until stiff and than add into chocolate cream
5.Soak the gelatine with cold water and melting with double boiler
6.Add into the mousse mix carefully with gently
7.Using a cake ring put chocolate crispy into the bottom side pold chocolate mousse into half ring and do for the second layer.keep in the chiller until set about minimum 2 hours.

PIE DOUGH

Ingredients:

1. 300 gr flour
2. 75 ml water
3. 5 gr salt
4. 225 gr soft butter
FILLING:
1. 250 ml fresh milk
2. 3 pcs whole eggs
3. 4 gr nutmeg
4. 5 gr salt
5. 250 ml fresh cream
6. 250 gr mushroom
7. 1 pcs sliced onionsr
8. 10 gr ground pepper

Procedure/method:

1.Using a mixing bowl,mix together flour,water,salt and butter in high speed just mix well

2.Removed from a mixer and keep in the chiller for 1 minutes hour and than ready to developed

3.Pre heat fresh milk just warm and mix together with eggs,cream,nutmeg and salt using baloon whisk

4.Slice mushroom and onion.Using a sauce pan saute mushroom and onion on the stove until aromatic come up,than add salt and pepper

5.Using a rolling pin roll a dough just fit into the mold

6.Fill in with mushroom and custard and bake into the oven for 20 minutes

SWEET DOUGH
Ingredients:

1. 250 gr butter

2. 250 gr sugar

3. 2 pcs whole eggs

4. 500 gr flour

5.1 tbsp vanilla essence

Procedure/method:

1.Using a med mixer beat sugar and butter until creamy and add vanilla essence

2.Add eggs 1 by 1 until mixed well

3.Pour sieved flour into inside and just a bit mixed

4.Removed from the mixer and keep in chiller for an hour

5.Ready to developed

VANILLA COOKIES

Ingredients:

1. 250 gr butter
2. 200 gr icing sugar
3. 2 pcs eggs yolks
4. 450 gr soft flour 
5. 25 gr vanilla essence
6. 2 gr salt

Procedure/method:

1.Beat butter,sugar until creamy
2.Pour eggs white into slowly continued salt and vanilla essence
3.Add strained flour and mix slowly until mixed
4.Removed from the mixer and put on square molds 
5.Baked into inside about temperature 160 degree Celcius 

CHOCOLATE COOKIES

Ingredients:

1. 225 gr butter
2. 450 gr brown sugar
3. 4 egg yolks
4. 5 gr vanilla extract
5. 450 gr cake flour
6. 15 gr baking soda
7. 150 gr choco chips
8. 3 gr salt
9. 50 gr cocoa powder

Procedure/method:

1.Beat butter,sugar until creamy
2.Pour eggs white into slowly continued salt and vanilla essence
3.Add all dry ingredients and mix slowly until mixed
4.Removed from the mixer and put on square molds 
5.Baked into inside about temperature 160 degree Celcius 

FRITTERS
Ingredients:
1. 125 gr hard flour
2. 125 gr rice flour
3. 325 ml water
4. 1 tsp salt
5. 1 tsp baking powder
6. 1 tsp vanilla essence
7. 25 gr sugar
8. 3 pcs banana
9. 2 pcs apple
11. 100 gr fermented cassava

Procedure/method:

1.Inside the mixing bowl mix all the flour with a water just mixed
2.Add salt,baking powder and vanilla essence mix well
3.Using a mixing bowl beat sugar and mix the slices of banana,apple,and fermented cassava into the mixing bowl
4.Fry in the deep frying
5.Remove and serve

CREME BRULLE:

Ingredients:

1. 125 ml egg yolks
2. 100 gr sugar
3. 500 ml heavy cream
4. 125 ml warm milk
5. 5 ml vanilla extract

Procedure/method:

1.Inside the bowl whisk egg yolks and sugar just mixed
2.Heat cream and milk on the stove just warm and pour into inside the eggs and vanilla extract stir well
3.Pour into the berry dish and baked in water batch for 40 minutes
4.Keep it cool and sprinkle sugar on the top and torched until brown

PANNA COTTA

Ingredients:

1. 250 ml fresh milk
2. 250 ml heavy cream
3. 125 gr granulated sugar
4. 5 pcs gelatine mixed

Procedure/method:

1.Inside the sauce pan heat fresh cream,milk,sugar until boiled
2.Add soaked gelatine and stir well
3.Pour into individual cup and keep in chiller at list 3 hours
4.Panna cotta ready to reserve at some fruit for decoration

ZABAYOGNE

Ingredients:

1. 250 ml egg yolks
2. 20 gr sugar
3. 4 pcs gelatine leaves
4. 125 ml grand marnier
5. 250 ml egg white
6. 7 gr cream of tartar
8. 500 ml whipped cream
9. 1 can peach halves

Procedure/method:

1.Using a baloon whisk mixing sugar and egg yolks on blain merie until stiff
2.Soaked the gelatine and steam the gelatine until melted,pour into the eggs and add grand marnier,mixed well
3.Beat with a mixer egg white,cream of tartar until foam
4.Prepare a cream with another mixer
5.Pold merengue into the eggs,mix gently and finally add whipped cream mix slowly until well mixed
6.Put into the cup together with fruit and baked in salamander

CROISSANT AND DANISH

Ingredients:

1.500 gr hard flour
2.10 gr instant yeast
3.25 gr sugar
4.1/2 tsp salt
5.2 pcs eggs
6.250 ml fresh milk
7.250 gr butter

Procedure/method:

1.Mix all dry ingredients
2.Pour eggs,butter,fresh milk,mix well
3.Rest the dough minimum 1 hour
4.Roll the dough and put butter in the center and make the dough into 1 double and 1 single each rest 1/2 hour
5.Cut the dough into half and out triangle and roll to make croissant shape
*How to make marzipan:
1. 100 gr marzipan
2. 125 ml fresh milk
*How to make blueberry sauce:
1. 1 cup blueberries
2. 2 tbsp lemon juice
3. lemon zest
4. 1 cup of sugar

Procedure/method:

1.Put fresh blueberries and lemon juice in a blender and blend the mixture 
2.Add sugar and lemon zest into the mixture
3.Transfer the mixture into a sauce pan and heat it on medium flame
4.Cook till boil
5.Blueberry sauce is ready
6.Serve with the sauce blueberry scones

AMERICAN TOAST/SANDWICH

Ingredients:

1. 500 gr Hard flour
2. 5 gr salt
3. 5 gr bread improver
4. 25 gr milk powder
5. 1/2 pcs eggs
6. 7,5 gr yeast
7. 250 ml cold water
8. 25 gr butter
9. 50 gr sugar

Procedure/method:

1.Mix all dry ingredients
2.Pour egg,butter and cold water,mix well
3.Rest dough minimum 1 hour
4.Roll the dough and put to the mould,put into proving box about 30 minutes bake until brown

GINGER HOUSE DOUGH

Ingredients:

1. 550 gr brown sugar
2. 375 gr honey
3. 375 gr butter
4. 1 tsp salt
5. 1250 gr bread flour
6. 20 gr baking powder
7. 40 gr ginger powder
8. 30 gr ginger spice
9. 5 pcs whole eggs

Procedure/method:

1.Make the caramel with brown sugar and add butter,honey,and salt and lets continued to boiled about 30 minutes
2.Into bowl mixer pour all  dry ingredients and at the same pour into inside caramel sugar mix slowly until mixed and cooling down
3.Add eggs 1 by 1 and mixed well until fine dough and remove and keep in the chiller at min for 1 hours
GUM PASTE
Ingredients:

1. 500 gr icing sugar

2. 0,5 pcs eggs white

3. 0,5 tbsp wine vinegar

4. 5 pcs gelatine leaves

Procedure/method:

1.Beat icing sugar,eggs white and wine vinegar until well mixed

2.Soaked the gelatine and than add into the icing sugar

3.Add starined flour and mix slowly until mixed

4.Removed from the mixer and put on square molds

CREPE SUZZETE

Ingredients:

1. 4 pcs whole eggs

2. 25 gr sugar

3. 200 gr soft flour

4. 75 gr melted butter

5. 5 gr salt

6. 500 fresh milk

Procedure/method:

1.Inside the bowl mix together an eggs and sugar just mixed

2.Sieved the flour and pour into the eggs and mix well

3.Add melted butter,salt and fresh milk mix well

4.Using a teflon ready to make a crepe

FOR ORANGE SAUCE

Ingredients:

1. 125 ml water

2. 125 ml orange juice

3. 75 gr sugar

4. 75 ml honey

5. 2 pcs cinnamon

6. 4 pcs star anis

7. 2 pcs cloves

Procedure/method:

1.Caramelized the sugar,add orange juice and water stir until boil

2.Add honey,cinnamon stick,satr anis and cloves into inside

3.Keep boiled around 30 minutes with medium heat

4.Removed from the stove and let cooling down

RUM RAISIN PRALINE

Ingredients::

*Ingredients to make sponge cake

FILLING:

Ingredients:

1. 250 ml heavyy cream

2. 125 gr dark coverture

3. 25 gr glucose

4. 50 ml rhum

5. 75 gr raisin

6. 100 gr coverture 64%

7. 100 gr white coverture

Procedure/method:

1.Using a sauce pan boil cream and glucose until boiled

2.Removed from the stove into chocolate and stir  well until mixed and smooth and keep coming in room temperature

3.Soaked raisin with the rhum for minimum 3 hours and than mix with a chocolate filling

4.With a praline mold spread rhum chocolate to min and hold for a down to take

minutes to get stick on the mold

5.Fill in with filling and than covered with coverture chocolate

APPLE STRUDEL

Ingredients::

1. 250 gr hard flour
2. 125 ml water
3. 3 gr salt
4. 3 gr sugar
FILLING
1. 6 pcs green apple
2. 50 gr ground almond
3. 100 gr dark raisin
4. 200 gr sugar
5. 50 gr cookie crumb/sweet dough
6. Rum for tasted
7.225 gr melted butter for grease

Procedure/method:

1.Using a mixer make a dough strudle
2.Put all ingredients together and mix well like a dough bread
3.Removed from the mixer and let a rest for 30 minutes and covered with towl napkin
4.Prepared filling,peeled out all the apple and slice into thin slice
5.Add all the rest of the items into inside and mixed well with a hand
6.Using a baking paper/napkin spread a dough until very thin layer like a paper using in a hand
7.Spread off melted butter on the surface and put apple filling from one side to another side and the side until 1 long
8.Baked into the oven for 60 minutes in 180 degree Celcius
9.Served with ice cream or vanilla sauce

DOUGHNUT

Ingredients:

1. 500 gr hard flour
2. 50 gr sugar
3. 7,5 gr salt
4. 10 gr yeast
5. 6 gr bread improver
6. 2 pcs eggs
7. 75 gr butter
8. 20 gr milk powder
9. 300 ml water
10. 150 gr dark chocolate
11. 50 gr white chocolate
12. 100 gr sugar dusting

Procedure/method:

1.In a medium mixer put all dry ingredients together and mix in low speed until mixed for a few minutes
2.Add fresh milk and water still continued with low speed for 2 minutes and put in medium speed mixed until a fine dough about 15 minutes
3.Removed from the mixer and keep resting for 30 minutes
4.Let proving in room temperature around 30 minutes
5.Cut the dough into 2 cm thick cut with doughnut cutter
6.Using a deep frying,fried doughnut until a golden brown in 170 degree Celcius
7.Let it cool and give a topping with chocolate or sugar dusting

BREAD STICK

Ingredients:

1.200 gr bread flour
2. 50 gr cake flour
3. 20 gr sugar
4. 5 gr yeast
5. 5 gr salt
6. 25 ml butter
7. 1 pcs eggs
8. 25 gr milk powder
9. 150 ml water
10. 10 ml olive oil
11. 150 gr parmessan cheese
12. 100 gr sesame seed
13. 25 gr salt

Procedure/method:

1.In medium mixer put all dry ingredients together mix it,slow speed until mixed for a few minutes
2.Add water,still continued with low speed for 2 minutes and put in medium speed mixer until a fine dough
about 15 minutes
3.Removed from the mixer and keep resting for 15 minutes in the temperature 1 hour in the chiller
4.Take out from the chiller and cut into 100 gr each,than root into long stick than put on the tray
5.Let proving for 30 minutes
6.Baked in 20 minutes in 200 degree Celcius
7.Removed from the oven and keep cooling down in troley rack

PUFF PASTRY DOUGH

Ingredients:

1.500 gr flour
2.10 gr salt
3.15 gr sugar
4. 300 ml cold water
5. 500 gr fat/butter

Procedure/method:

1.Using a medium mixer,mix all ingredients except butter,fat to become a fine dough around 10 minutes
2.Removed from the mixer and keep in the freezer for 1 hour
3.Polding into dough sheeter and machine with butter fat in line 4 time single
4.Keep in the chiller for 1 hour and ready to developed

THE PITCUREEE......

======>CHOCOLATE SPONGE

 

 ======>CHOCOLATE GANACHE

=======>VANILLA SPONGE

=============>BUTTER CREAM

===============>BLACK FOREST

==============>KIRSCH SYRUP

==================>ENGLISH CAKE

=============>POUND CAKE

 ===============>CHOUX PASTE

============>PASTRY CREAM

 

===========>AMERICA CHEESE CAKE

=============>LEMON CHEESE CAKE

==============>CHOCOLATE MOUSSE

===================>MANGO AND RASPBERRY
                                             PARFAIT

==================>PUFF PASTRY

==================>CROISSANT AND DANISH

====================>PRALINE

===============>PIE DOUGH

====================>SWEET DOUGH

===================>DOUGHNUT

=======================>CREME BRULLE






    



===================>PANNA COTTA

===================>ZABAYOGNE







                    



===============>CREPE SUZZETE

===========>CHOCOLATE COOKIES











============>VANILLA COOKIES

=================>BREAD STICK

================>AMERICAN TOAST

===============>GINGER BREAD DOUGH

============>APPLE STRUDEL

===============>FRITTERS







SUMBER GAMBAR DIDAPAT DARI:
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-weblogs.baltimoresum.com
-marthastewart.com
-53taborpizzeria.com
-stylishcuisine.com
-foodsubs.com
-thenibble.com
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-mikedah.blogspot.com
-hankosborne.com