Tarte au fromage blanc- Baked cheesecake

1.Fond en miettes de biscuit -Biscuit crumb base

Melted butter  75g

Biscuit crumbs 250g

2.Filling

**Mise en place**

Cream cheese(soften)   1200g

Caster sugar                   320g

Lemon zest                         2

Eggs                               250g

                                                                      Baked Cheesecake

                                                                      Individual cheesecake

**procedure**

1. Mix melted butter and biscuit crumbs

2. Line base of cake hoop with mixture to correct thickness

3.Mix chees, sugar and lemon zest until smooth (Do not aerate)

4. Add eggs slowly and emulsify

5. Pour mixture in hoop onto the base

6. Bake at 150 degree celcius until set like soft tofu skin (30-45mins)

7. Top with fresh fruits and whipped cream

8. Glaze with apricot jam (jam 150ml +water 50ml :boil, used hot)

*Tip: cracks <- an indication that cake is overcooked
         Due to proteins in the milk and eggs hardening and contracting

Apple jelly with berry soup and crostoli

                                        crostoli is a deep fried pastry from Italy.
                                         It means 'angel wings' in English.
                                         crispy and dust pure icing sugar on the top before
                                         serving it.

croissants

                                 poached apple and chocolate croissants

                                 Pate levee feuilletee-Croissant dough
                                 1.Milk (helps to rich dough and make color and flavour) 415ml
                                 2.Yeast (fermentation) 33g
                                 3.Bakers flour             830g
                                 4.Unsalted butter          40g
                                 5.Egg                           60g
                                 6.Salt                           12g
                                 7.Sugar                        20g
                                 8.Liquid malt (yeast likes it, for flavour) 10g
                                 9.Unsalted butter         500g (lamination, fold in butter-3single turns)

Prove the dough before baking at below 30degree celcius 27-28
Bake at 200 degree celcius for 15-20 minutes

Japonais with Italian buttercream

Pralin butter cream japonais

chef karen's chocolate buttercream japonais

                                                   **  How to make Japonais**

  

 1.Sieve all dry ingredients (Cream of tartar 1g, Cornflour50g, Ground almonds250g, Caster sugar175g)

 2.prepare a flat tray with a sheet of silicon paper (mark the circles on the paper)

 3.Attach the paper by filping up on the grease tray

 4.Whip egg white 250g until stiff and gradually add caster sugar 150g

 5.Mix half of egg whites mix to the dry ingredients, mixing carefully

 6.Add rest of the egg whites mix and carefully blend

 7.pipe on the tray 

 8.Bake at 170 degree celcius until becoming golden brown colour

Japonais with Coffee butter cream

Tarte aux fruits-Fruit tart

Demonstration class; a ches shows us how to make fruits tart.

**ingredients**
(Tart dough)

Bakers flour 500g
Caster sugar 250g
Butter 250g
Eggs 110g
Lemon zest 1 each
Tart tin 3 x 24 cm ring
8 strawberries
Blue berry 1 pack
2 kiwi
Raspberry 1 pack

(Creme patissiere- Pastry cream)

Cold Milk 500ml
Vanilla bean 1/4
Egg yolks 100g
Castar sugar 100g
Cornflour 60g
Butter 35g

(Flan gel)

Flan gel 500g
water 375ml

 

1. Rub softened butter by hands
2. Mix caster sugar with eggs and lemon zest
3. whip no1+ no2
4. Dust flour on the table
5. Knead dough gently  and flat by hands

 presentation!
Pastrt cream was a bit undercooked so when I cut it into pieces, fruits on the top of a tart were collapsed.
Cream was supposed to be harder and thicker.
DO not forget to boil and stir the cream for 2 minnutes until it looks like lava.

lesson2- Pound / butter cake using a gugelhopf tin

Butter cake with citrus glaze, Genoise sponge that the chef made in a demonstration class

 \                        That two cakes are normally served for afternoon tea.
                          They are so popular dessert in Australia.
  


**Ingredient**
Unsalted butter(170g)
Caster sugar(170g)
Eggs(170g)
Vanilla (few drops)
Plain flour(170g) has low gluten and protein compared with bakers flour
Lemon zest 1
Pure icing sugar(250g)
Lemon juice 1
Glace cherries (50g)
Agelica(20g)
Flaked Almond(20g)


**procedure**
1.Warm the butter through a microwave and rub it untill it becomes light (to make more volume of a cake)
2. Add sugar and mix with cream butter
3. Add eggs alternately to the bowl and vanilla and whip it till it becomes cuddle
4.Add sieved plain flour alternately and gentley mix with the result 3
5.Bake 170 degree celcius for 40 minutes in gugelhopf tin
6. when cool, glaze and decorate
7. Mix icing sugar, lemon juice and zest (if it is too dense, add a bit more water)
8.Dedorate with candied fruits and flaked almonds or icing sugar



                                                       

lesson1-plain scones

Scones nature- Plain scones

**Ingredient**
 Bakers flour (500g)
Baking powder(30g)
Salt(2g)
Caster sugar(70g)
Unsalted butter(60g)
Milk(370ml)

                 1. Sieve flour and put the flour, baking powder, salt and caster sugar into a bowl

    2. Put unsalted butter into the bowl and rub in butter with dry ingredients untill could not feel the butter
    3. Add the milk and make into a smooth dough by using a spectula (do not overwork!)
    4. Roll out dough by a roller
    5. Cut it into a small circle shape with a plain cutter
    6. Egg wash(1 gently whipped 1 egg, use a brush) on the surface
    7. Rest sconces for 20 -30 mins
    8. Bake at 220 degree celcius for 15-20 minutes
   
Tips: Do not overwork when make dough ! If dough get dried, the shape will be ugly.
          Also dough will pull back.

An orientation day at Le Cordon Bleu!

The 20th of July was the day for an orientation at Le Cordon Bleu!

I ve got my toolkits and uniform for my classes.

I met really good class mates and lecturers.

Toolkits

Chocolate Display

Uniform

Latte art designs !

bunny ;)



Hearts
Using a teaspoon and drop a bit of foam on the brown base.
Drag the center of white dots by using skewer.




Seagulls
Make four parallel lines on the top of froth.
Drag the skewer



Kung-fu Panda

Certification and DVD

Hue Beef and Pork Rice Vermicelli with Vegetable

Vietnamese Cuisine!

I 've been in Bankstown with my flatmates.

Since they are from Vietnam, they are familiar with this place.

Bankstown is just like a village of Vietname.

Vietnamese cuisine has many different types of noodles from rice.

We order 'Beef soup noodles' which is called 'Pho' in Vietnamese.

Soup tastes a bit spicy, salty (not too much salty), sour and sweet!

Before tasting soup, we can add extra vegetable (lettuce, romain lettuce and bean sprout with lemon).

                            Well cooked silky sliced beef and clotted blood with soup.
                                  Very gorgeous!

Sydney Coffee School

To learn a new and helpful skill,
Sydney Coffee School is in George st Haymarket.

I booked for RSA course and Barista and Coffee Art course.
Those would take total 12 hours to master.
We can get a certification at the same day as well.
 

3/107-121 Quay st Haymarket
There is a class for Barista course.

                                                             

Coffe

Cafe latte; it was my first work to draw by Chocolate syrup.

second work; as you can see, it is a face of woman.

Moca latte;


I have very many interests in cookery and coffee as well.
Thus, i decide to learn how to make a cup of coffee!!
It would be helpful for me to become a patissier.

Eun hye is in Sydney!

'Le cor don bleu'
Eun hye is in Sydney , Australia.
To become a master patisserie! ;-)

 Le cor don bleu is one of the most famous colleges in cooking and patisserie.
This is from french  and means BLUE RIBBON in English.

I will take diploma of hospitality in patisserie on July.
From now on, I will post all my recipes. :-)