Choco dacquois - wrong sugar

Used santos antoine's recipe. However normally when making dacquois, powdered sugar is used. Probably other recipes where powdered sugar is used will be a better fit. Egg white was beaten well. Folding was done a bit too much though. The baked product is sticky but when baked for a bit longer the bottom becomes overbacked and blackened. FAILLL

First successful bread - croissant

Finally yeasty u guys surviveddd! ureshiiii! love my kitcheaid mixer! used au bon vieux temps recipe wholly. but dough should be rolled out before keeping in the fridge overnight. Also I forgot to apply egg wash before baking. Puching should be done to the dough also.

6 caramel cafe butter cream cake for charity

Baked 3 genoise on Sunday then 3 more on Monday night to make 6 caramel cafe butter cream cake for the orphanage mum is gonna visit on Tuesday. Finished all the assembling, cutting, packaging at 5am! phewww tireddd.. broke my record for longest time spent baking.. but really worth the effort. Used ceres chocolate sprinkle on the butter cream outer layer coating but ran out of it quickly... then shaved my milk chocolate as replacement.. but ran outta it soon as well.. in the end had to melt my coating chocolate to coat the butter cream outer layer (nt a bad idea actually.. can't believe brain was still workin at 5am in the morning)

Realized baking 6 cakes really was different from jus making 1 cake. feels like it's really work and not some kinda hobby anymore. Anyway to successfully do that I realized the quickest most effecient way of assembling, cuttin ang packaging the cake nd to be used to not waste time and materials. Now I understand why ppl who wants to be a patissier actuall go to a school to learn the management of all these stuff and also to master how to bake in large amts...

RANK 1
S Koyama Genoise
egg 441g
sugar 255g
honey 24g
mizu ame 24g
flour 255g
butter 34.5g
milk 60g
1. Heat honey and mizu ame to 50C
2. Heat egg and sugar to 40C add (1) and return to heat to reach temp 40C
3. mix at high @12min mix at slow@5min ->24g
4. Add flour in 3 parts
5. Add butter and milk @ 70C to (4) --> 42g
6. Pour into pan (235 g for 18cm round pan)
7. Bake at 160-165C 24 min. Then (上)130C (下)165C 6min




Genoise texture is very fine. fluffy soft and melts in the mouth. The top part is a bit too soft caused it was baked at top flame for only 5min at 160C.

RANK 2
Patissier KURI genoise
egg 347.8g
yolk 121.4g
sugar 229.7g
honey 16.4 g
flour 278.8g
water 164g (60C)
Baked at 180C 30min
Followed same procedure as for Koyama genoise. Only replace milk with water at the end.




Baked surface is a bit too dry. Temperature should be controlled not higher than 180C. Bottom part consist of sticky regions. Caused probably when water wasn't mixed in uniformly at the end. This genoise has a strong egg aroma. a bit dry though due to probably too high baking temperature.

NEW OTANI HOTEL genoise
eggs 400g
sugar 292 g
starch syrup 24g
butter 20g
flour 360g
1. Heat up egg and sugar to 36C
2. Beat at high for 12 min then low 5 min
3. Add starch syrup and butter and melt (70C)
4. Add flour and fold
5. Add (3) to (4)
6. Baked at 170C 40 -45 min ---> Should reduce the bake time and temp to prevent it from becoming too hard

NEXT TIME: bake at 180C den lower to 160C 30-40min

>>Genoise is thinner than normal. However it is more firm and it give an image of castella when eaten. If can be made fluffier it's going to be a very moist and delicious genoise.


RANK 4
日本蛋糕名店私藏秘方 TUTTI-FRUTI recipe (28.5cm x 28.5 x 6)
egg 8x
yolk 4x
sugar 182g
malt, honey 32g, 32g
water 30ml
flour 316g
butter 150g
1. egg, sugar, malt honey and heat to 40C
2. Beat to ribbon stage then add water at 50C (12 min high 5 min low)
3. Beat to ribbon stage and fold in flour
4. Add melted butter
180C at 25 min


>>> recipe too much. Mixture flowed out when beaten. Too greasy when baked. End products flaky and break apart easily. Probably should be baked for a bit longer.

RANK 5
Patissier ICHIRIN
egg 446gyolk 45g
sugar 342g
hot water 62g (50C)
flour 246g
butter 30g
milk 8.6g
oil 30.9g
1. Add warm water to egg and sugar and beat.
2. Fold in flour
3. Heat up butter to below 90C and add oil
4. add milk to the oil mixt and then add to egg batter
bake at 180C 30 min

Tarte au Citron

LEmon cream too sour and it's not firm enough. Reduce amt of butter to give a more refreshing feel. Probably tarte amande can be added below the citron cream to make it lighter and not too creamy. Or the citron cream can be a baked one for variations.

Recipe
Same pate sucree aux amandes (au bon vieux temps P159)

Citron Creme from keiko's
lemon juice 100ml
egg 100g
sugar 75g (reduced to 65g)
butter 75 g
corn starch 2tsp

Italina meringue (au bon vieux temps P118)
sugar 200g
water 1/3x sugar amt
egg white 100g
Heated and used at 122C
1. Beat egg whites at high speed when the sugar solution starts to boil (ard 115C)
2. when adding the syrup beat at low speed
3. Beat to body temp

Puit d'amour

Pate sucree aux amandes recipe (au bon vieux temps)
butter 250g
powder sugar 38gg
egg 1x
yolk 1x
salt 2g
TPT 225g (powder sugar 112.5g + almond flour 112.5g)
flour 375g
.....Baked for 30 min to achieve saku2 txture....

1. Use palette on the stand mixer at med-low spd to cream the butter
2. add powder sugar and turn mixer to high
3. add egg mixture and then add salt
4. Add TPT and 1/4 flour to(3)
5. Then add the rest of the flour at low-med spd
6. Stop when texture is grainy
7. Let it rest at least 1hr

Recipe from GREEN CLR yogashi book p100

The apple is too cooked and it's not sour enough. The use of other fruits such as framboise might be better. The appareil is good. The chiboust is tasteless. Probably it'll be better if other flavor is put into it such as rhubarb or chocolate or cherry. The caramelized top is created using a burner. Uneven caramaelization occurs characterized y some blacker parst. caramelization should be done 2-3x to form a crunch texture. maybe some glucose solution can be added to make an even texture. The caramelized surface should also be coated with nappage neutral to give it better shiny finish. Chiboust is also too thick. 2/3 of the height should be just nice.

Kyna's bdae Opera

Layers of buttercream and ganache are more egual now but the joconde is still too thick (half the thickness shuld be jus nice) the opera coating is a bit too thick. Use other brand of coating chocolate to give a better finish (tulip chocolate sets too quickly and opera is too shiny)

The cake should be make more flat so that the opera coating will be flat not bulging. the writing of Kyna should be made more prominent. Use chocolate that is not so flowy. The layers are too thick (4 joconde layers) tend to crumble when eaten.

Quite a gd reception and feedback at Kyna's party. good aroma from the rhum and also the chocoalate. but I still prefer the coffe joconde.

Opera cake (coffee marzipan joconde)

Tasted really strong in coffe and also liquor. Though the layers of ganache and also buttercream is unequal. Buttercream layer too thick on some layers. Joconde is a bit to thick too. When applying ganache, wait until it hardens a little before placing the next layer of the joconde so that the ganache will not be squashed out of the cake. Surface coating chocolate a bitt too hard. Need to blend in more oil so that it doesn'c crack when cutting the cake. Overall satisfactory though cake can be made much thinner so that it will not be too heavy when eaten.

Optimal thickness: (for 3 layers of joconde)
joconde 0.5-0.6 cm
creme au beurre 0.6 cm(下) 0.2-0.3(上)
ganache 0.5 cm
glacage 0.2-0.3cm

coffee joconde
marzipan 125g
whole egg 4x
egg white 125g
sugar 60g
flour 40g
butter 50g
coffee powder 25g

1. Soften marzipan with whole eggs then add instant coffee and beat until sticky and whitish
2. beat meringue
3. add 2 into 1 in 3 parts
4. fold in melted butter
6. bake at 220C 7-10min

Dark chocolate ganache:
Dark couverture 150 g (5.3 oz.)
Heavy cream 140 g (4.9 oz.)
Butter 35 g (1.2 oz.)

Buttercream
Butter 250 g (8.8 oz.)
(room temperature, soft)
Egg white 160 g (5.6 oz.)
Sugar 125 g (4.4 oz.)
Water 40 g (1.4 oz.)...(117C IM)

Coffee concentrate
Instant coffee 60 g (1.8 oz.)
Sugar 100 g (3.5 oz.)
Water 100 g (3.5 oz.)
...add 3 tbsp to buttercream...

Basic syrup
leftover syrup +
rum 2 tbsp

Opera coating
Dark coating chocolate 130 g (4.6 oz.)
Dark couverture 100 g (3.5 oz.)
Vegetable oil 35 g (1.2 oz.)

Matcha Azuki Pound cake

Pound cake tasted suprisingly light in the mouth. Melts in mouth but texture is too grainy and crumbly. Not emulsified enough.

Method used is the sugar batter method from Tsuji

Butter 100g
powdered sugar 100g
egg 100g
flour 90g
BP 2/3tsp
matcha powder 1tbsp
white choc 30g
azuki 50g

170C 50-60 min

1. Mix all the flour together
2. Let the butter come to rtp and then cream it
3. add powdered sugar
4. add egg bit by bit to let it emulsify properly
5. Fold in flour and then fold in melted white choc
6. Fold in azuki
7. pour into pound cake mold and neaten surface
8. Then use 2 hands to hit onto surface
9. Bake for 20 min then take out and use a wet knife to cut the center to beautify it (optional)

Tarte au framboise chocolat

The framboise ganache is not powerful in taste. Fresh framboise should be used to increase the acidity and to emphasize the contrast between fresh frambois and chocolat

Recipe:
Pate Sablee chocolat (le Cordon Bleu)

Ganache framboise P19
water 50g
frmboise 350g
sugar 20g
cream 150g
chocolat 70% 300g

Glacage Chocolat
milk 50g
cream 50g
nappage neutral 10g
cocoa powder 5g
mizu ame 40g
chocolat 160g
1. Add everything except from chocolat and mizu ame
2. When boiling remove from fire and add mizu ame
3. Add the hot mixture to the chopped chocolat and mix with whisk
4. Sieve and pour on tart surface

Cake Vanille with white choc black sesame icing

white chocolate sseized and hardened as it came accidentally in contact with the white chocolate when tempered.

Recipe from Le livre des fours secs et Moelleux de PH (P64)

The pound cake is crumbly and vanilla is not very powerful in taste. vanila beans should be used next time

Melon Shortcake

Sponge is too sticky under beaten
used Koyama recipe but the idea of melon shortcake came from Hotel Otani

Caramel Choc

Paris Brest

Marron & purple sweet potato spongecake

Sacher Torte

Orange Roll cake

Mum's 47th B'dae tarte au fraise

pate sucree <恵子>
cult butter 83g
powder sugar 50g
egg 17g
almond poudre 17g
flour 127g

creme d'amandes
cult butter 40g
almond pudre 40g
powder sugar 40g
egg 40g
1. whip soften butter and add sugar
2. add egg
3. add almond poudre and whisk to get the right consistency

creme patissiere (baked)
milk 125g
yolk 30g
sugar 25g
strong flour 15g

creme frangipane
creme d'amandes
creme patissiere(baked) 40g

creme patissiere
yolk 30g
sugar 42g
corn starch 14g
milk 140g

Baked at 180C for 40min until bottom is brown clr

appareil is very tasty, tart base is the right crispiness but seems like the dough shrank due to too much tempering.
when rolling the dough. ensure it's cool and does not stick to the rolling pin

Choco Banana Millefeuille

Pate Feuilletage (2 sheets of 2mm)
Soft flour 150g
Strong flour 100g
Powder sugar 25g
Salt 5g
Cold water 125g
Unsalted butter 34g (melted and cooled to rtp)


1.Add (salt + cold water) to (soft flour + strong flour + powder sugar) and mix
2.Add melted butter and knead (rough surface and butter can still be seen here and there)
3.Cut a cross n the dough and restit in the fridge for a day/ until you can leave a dent on the dough when pressed

Lock in butter
Cultured butter 190g
Cocoa powder 25g
1.Use a hand mixer to beat cool soft butter
2.Add in cocoa powder and mix
3.Wrap the mixture in cellophane paper and form a square block of about 15x15
4.Place in the fridge to cool and hardens

Incorporate butter
1.Form a square with the dough. Place butter on the dough and fold the dough to lock in the butter
2.Ensure that all the corners of the dough just meet. Prevent any air spaces and ensure that the dough sticks to the butter
3.Pinch the dough to close up any open edges
4.Use the rolling pin to roll out the dough and fold as per normal
5.After ½ fold, rest dough in the freezer for at least 35 min
6.Do the other ½ fold and return to freezer for at least 35 min and move to fridge for 10 min
7.Repeat for another 2 or 3 times
8.Cut the dough into 2 portions and roll 1 portion out to 2mm thickness (30x40cm)
9.Make holes with fork and let it rest the dough in freezer for 40 min and fridge for 20min
10.Bake at 200C for 10 min. Turn upside down and bake for 5 min. Sandwich with another tray for 5 min
11.Rotate and bake for 5 min. remove cover and bake for 2min. Add powder sugar and bake for 3 min

Caramelized banana
Banana 2.5x
Sugar 50g
Butter 20g
Orange liqueur 10g
1.Cook sugar until become slightly brown.
2.Add butter and mix around
3.Add cut banana and cook till bottom is brown (avoid overcooking)
4.Flip the banana to the other side and cook till brown
5.Add liqueur to flambé

Chocolate Crème patissiere
Milk ……………125g
Vanilla …1/4 tbsp
Sugar……………31g
Yolk ……………30g
Strong flour…12.5g
Butter…………12.5 g
Melted dark chocolate….25g


Pate a bomb (108C)
Yolk………2
Sugar……63g
Water…..21g

Italian Meringue (122C)
Egg white……50g
Sugar…………100g
Water………..33g

Crème Mouselline au chocolat
Crème patissiere…….130g
Pate a bomb……………25g
Italian meringue……..25g
Butter……………………..50g

1.Cream butter then add pate a bomb then add Italian meringue and mix with beater
2.Add crème patissiere and mix with spatula


>> pate feuillete was too thick hence not baked enough with the normal baking time and it bcame soggy the next day --- Ensure it's 2mm thick
>> creme mouselline au chocolate was light and smooth --can be used for roll cake
>> banana taste like pisang goreng-- Do not overcook banana

Mango Caramel Bavarois

●BISCUIT JOCONDE サン・マロー
almond poudre・・・110ｇ
powder sugar・・・110ｇ
soft flour・・・32ｇ
egg・・・80ｇ
yolk・・・16ｇ
egg white・・・90ｇ+ sugar・・・18ｇ
butter ...15g
1. Add all almond poudre, powder sugar, flour into yolk and beat till whitish
2. Make stiff french meringue
3. Fold in french meringue into (1)
4. Add melted butter which is still warm
>> biscuit a bit too moist and stick-- Bake at 210C for 15-20 min

1●MOUSSE CARAMEL (Caramel Noix 吉田）
sugar 47g
creme 47% 60g
milk 53g
yolk 46g
sugar 8g
gelatine 8g
creme 47% 290g
1. Heat up sugar until it caramelized
2. On another pan, heat up milk and cream
3. When caramel is boiling softly, add boiling cream and milk and quickly mix
4. On another bowl, add sugar to yolk and mix. Then add all the caramel gradually to make creme angelaise
5. Add gelatin and sieve
6. Cool it in a cold water bathe
7. Whip cream and add to the caramel crème angelaise
>> mouse caramel contains bits and pieces of caramel – add warm caramel all at once to the yolk mixture
>> mousse caramel taste too similar to mango mousse – use pate a bomb method to make mousse caramel

ALTERNATIVE>> MOUSSE CARAMEL (Pate a bomb)サン・マロー
Glucose 40g
Sugar 60g
Cream 166g
Butter 5.5g
Salt 1g
Gelatin 7.6g
Yolk 55g
Sugar 14g
Water 22g
Sugar 10g
Cream 258g
1.sugar and glucose to make caramel
2.add cream , butter salt
3.add gelatin and sieve
4.make pate a bomb at 115C
5.add caramel to pate a bomb and whipped cream

●MOUSSE MANGUE サン・マロー
mango puree・・・150ｇ
lemon juice・・・15ｇ
ゼラチン・・・6ｇ
cream38%・・・225ｇ
1.Add lemon to mango puree
2.Add gelatin which has been melted in a warm bain marie
3.Beat cream and add to it
>> mango flavor not strong enough -- Add more mango puree
>> too milky -- Use 35%cream. Reduce amount of cream. Beat to only 70%.
>> a bit too heavy for fruit mousee -- Add in italian meringue

●NAPPAGE MANGUE サン・マロー
nappage neutral・・・30ｇ
mango puree・・・30ｇ
nappage neutral（unheated type）・・・30ｇ

Tarte au Poire

Pate sucree (1/3) 恵子
cultured butter 250g
icing sugar 50g
egg 16.7g
almond powder 16.7g
flour 126.7g

Demi Poire au sirop Patisserie Francaise
pears 3
lemon 1cm 1slice
vanilla 1tbsp
water 400ml
sugar 200g
>>Boil for 13-15 min

Creme D'amandes Patisserie Francaise
butter 60g
powder sugar 60g
egg 60g (2x)
almond poudre 60g

Bake at 180C for 45min
Glaze with sieved and boiled apricot jam

Coffee and Chocolate eclairs

Dacquoise with mocca buttercream

Dacquoise surface should have more crusted sugar
>> Sieve some icing sugar to cover the whole surface of the unbaked dacquoise. Wait for 5 min an repeat the same process again

Buttercream shape is not very appealing
>> Use St honore piping tip

Dacquoisewas not fluffy enough.
>> Bake as soon as finish folding