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Easter Carrot Praline

Bahan :
520 gr WortelIMG_7058
100 gr Glukosa
750 gr Belcolade Blanc Selection
150 gr Butter
1 lbr Gelatine leaf
25 rg Kirsch

Cara membuat :
1.Blender wortel kemudian ambil sarinya dengan cara disaring.
2.Panaskan sari wortel bersama dengan gukosa.
3.Tuangkan Belcolade Blanc Selection dan masukkan butter selagi masih hangat agar mudah larut.
4.Masukkan gelatine leaf yang sudah direndam air dingin.
5.Terakhir masukkan kirsch, tunggu beberapa saat hingga ganache agak dingin, lalu siap untuk dicetak.

Recipe by Adang Hendra, Technical Manager PT. Puratos Indonesia

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Mango Opera

Description :
Rectangular cake to cut, upside down mounting 30×40 frame.
First is the mango jelly, covered with joconde. Second is ganache covered with joconde and then is butter cream covered with a joconde sponge. The base is covered with white couverture.

Ingredients :
Mango Jelly
Mango puree 400 gram
Passion fruit puree 100 gram
Invert Sugar 80 gram
Pectin 14 gram
Sugar 50 gram

Joconde
Egg white 180 gram
Sugar 130 gram
Egg whole 270 gram
Almond powder 200 gram
Icing Sugar 105 gram
Flour (medium protein) 60 gram

Mango Butter Cream
Egg yolks 80 gram
Sugar (+100 gram water) 150 gram
Butter 200 gram
Mango puree 50 gram

Fruit Ganache
Anchor Extra Whip 60 gram
Mango puree 100 gram
White Couverture 200 gram
Gelatine 8 gram

White Chocolate for decoration 600 gram

Step by Step
Mango Jelly
Warm up the mango puree and add the mixture of sugar and pectin. Cook for 5 minutes and cast on top of silpat.
Joconde Sponge
Whip egg white and set with sugar. Pour the eggs into the mixer. Add in the sifted almond powder, icing sugar and flour. Line down 650 gram of mixture per 60×40 trays.

Mango Butter Cream
Prepare a bombe mixtrure with egg yplks and sugar cooked at 1150C. Emulsify with softened butter. Flavour with mango puree.

Mango Ganache
Bring to a boil the extra whip and fruit puree. Pour onto the white chocolate. Emulsify using a blender or a spatula. Add in the gelatine. Cool down in a tray.

Created & Demonstrated by Jean Francois Arnaud MOF
In Front Of The Participants of Fonterra Pastry Workshop
Organized by Fonterra Brands Indonesia

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PLANET BRIOCHE

Mother Dough
Bahan :
250 gr Terigu protein tinggi
50 gr Gula
5 gr Instant yeast
250 cc Air

Cara membuat :
1. Campur semua bahan kemudian aduk rata hingga butir-butir yeast larut.
2. Fermentasi selama 12 jam

Bahan I :
8 bt Kuning telur
225 gr Gula dikocok kental
Vanili secukupnya

Bahan II :
250 cc Air es
100 cc Susu evaporasi

Bahan III :
1 kg Terigu protein tinggi K2
20 gr Yeast

Bahan IV:
200 gr Butter
10 gr Garam

Bahan tambahan :
20 gr Black charcoal Powder

Filling :
500 gr Filling Cheese diaduk rata
100 gr gula halus

Cara membuat :
1.Masukkan bahan I + II + III + biang , diaduk hingga rata.
2.Masukkan bahan IV , aduk kembali hingga halus
3.Adonan dibagi menjadi 2 bagian, 1 bagian tetap putih dan 1 bagian diberi Black Charcoal Powder
4.Fermentasikan selama 30 menit
5.Timbang adonan @ 30 g
6. Adonan hitam Diberi filling , bulatkan , bungkus dengan adonan putih yg sdh dilubangi
7.ketika ¾ mengembang, dipoles susu evaporasi
8.Fermentasikan lagi sebentar
9.Dipanggang dalam oven selama 20 menit dengan suhu 160° c

Recipe by Lanny Soechan (Instruktur Baking di San Merio dan BCC)

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Glam Chocolate Cake

Bahan Japonaise Biscuit
White Chocolate
Putih Telur 210 gr 200 gr
Gula Pasir 150 gr 250 gr
Almond Ground 120 gr 300 gr
Terigu Protein Sedang 120 gr 75 gr
Bendico Cocoa Powder – 15 gr

Cara membuat
1.Campur semua bahan kering lalu ayak.
2.Kocok putih telur dan gula hingga kaku (meringue).
3.Tuangkan bahan kering sedikit demi sedikit sambil diaduk rata.
4.Masukkan adonan ke dalam piping bag, lalu sempritkan melingkar sebesar cake ring di atas kertas yang telah diolesi mentega dan terigu.
5.Panggang di dalam oven hingga matang dengan suhu 100° C selama ± 60 menit.

Bahan Ganache
267 gr Colatta Couverture Milk
228 gr Fresh Cream
156 gr Glucose
48 gr Butter

Cara membuat
1.Panaskan fresh cream dan glucose hingga mendidih.
2.Masukkan potongan Colatta Couverture Milk, aduk rata.
3.Masukkan butter dan aduk rata.

Bahan Glaze
250 gr Air
250 gr Gula Pasir
250 gr Glucose
500 gr Fresh Cream
35 gr Bendico Cocoa Powder ND
180 gr Colatta Couverture White
36 gr Gelatine
72 gr Air Dingin

Cara membuat
1.Campurkan gelatine dengan air dingin hingga rata.
2.Panaskan air, gula pasir, glucose, dan fresh cream hingga mendidih dengan api kecil sambil diaduk.
3.Masukkan Bendico Cocoa Powder ND dan Colatta Couverture White sedikit demi sedikit sambil diaduk rata.
4.Masukkan gelatine yang sudah dipanaskan, aduk rata.

Penyelesaian
1.Letakkan Japonaise Biscuit White di bagian pertama lalu layer dengan milk ganache, kemudian letakkan kembali Japonaise Biscuit Chocolate di atasnya, lalu layer lagi dengan milk ganache. Lakukan secara berulang hingga layer ke-6.
2.Setelah selesai, tutup semua bagian cake dengan milk ganache lalu siram dengan milk glaze.
3.Hias bagian atas cake dengan cokelat ornament berbentuk ikan dan sisik ikan dari Colatta Compound White (sesuai selera).

Step by Step
1.Kocok menjadi satu bahan-bahan japonaise biscuit hingga rata.
2.Setelah terkocok rata,masukkan adonan dalam piping bag dan sempritkan melingkar sesuai ukuran yang diinginkan, lalu oven hingga matang.
3.Tumpuk japonaise biscuit white dan chocolate secara bergantian. Isi masing-masing layer dengan bahan ganache hingga layer ke-4.
4.Setelah masing-masing layer terisi ganache, cover sekeliling japonaise biscuit dengan adonan ganache hingga tertutup rata.
5.Setelah merata, siram keseluruhan bagian menggunakan bahan glaze.

Recipe by Rona Kairupan (Technical Advisor Gandum Mas Kencana)

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Fruit Brioche

Brioche Dough
Ingredients:
50 gr Yeast
450 gr Fresh milk
800 gr Butter
2200 gr Flour
300 gr Sugar white
40 gr Salt
1650 gr Egg
20 gr Bread improver

Methods :
1.Mix yeast with 100 gr milk and let it rest for 10 minutes.
2.Combine the flour, salt, sugar, bread improver and milk.
3.Add the egg slowly.
4.When the dough detach from the wall add the butter and let it detach again.
5.Put it in a container, cover to it with plastic wrap and let it double volume during 3 hours in a hot place (220C)
6.Then crush it with the first to give again its initial volume and drives out the carbonic gas produces by fermentation.
7.Let it rest for 2 hour in the refrigerator before use.

Ingredients:
400 gr Brioche dough
150 gr Almond cream
300 gr Fruit
50 gr Sugar white
5 gr Lemon Juice

Methods :
1.Wash the fruits which you choose, peel them if necessary and cut to them approximately. Put them to macerate in the liquor of your choice with the sugar and the juice of a half – lemon.
2.Butter a round mould on board relatively low 22 cm in diameter.
3.Take the three quarters of the paste. Spread out with the roller this piece and furnish the mould, like for a pie.
4.Pour the almond cream in the content. Drain the fruits and them over.
5.Spread out the other piece of paste and pose it over by welding the edges well.
6.Raise for 1 hour at room temperature.
7.Beat egg in a bowl and gild all the top of the brioche using a brush.
8.Put at the oven during 15 minutes with 2000C, then continue cooking with 1800C during 30 minutes.

Recipe by Philippe Biederman, Executive Pastry Chef Sari Pan Pacific

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ZEELANDIA

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Blueberry Cheese Brioche

Bahan :
1000 gr Terigu protein tinggi
15 gr Puratos Okedo
7 gr Puratos Soft’r Cotton Acti Plus
250 gr Gula
15 gr Garam
40 gr Susu bubuk
250 gr Telur
300 gr Butter
100 gr Air

Filling :
50 gr Puratos Topfil Blueberry
100 gr Cream cheese

Cara membuat :
1.Aduk semua bahan kecuali butter hingga setengah kalis.
2.Masukkan butter aduk kembali hingga kalis, istirahatkan 15 menit.
3.Timbang adonan 350 gr, kemudian di roll memanjang.
4.Isi dengan cheese lalu digulung, kemudian letakkan di dalam cetakan bulat, fermentasikan selama 90 menit.
5.Panggang dalam suhu 1800C selama 20 menit.

Recipe by Chef Hakim, Technical Advisor PT. Puratos Indonesia

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