Fruits Mille Crepe

15 layers crepe with kiwi, strawberry and creme

- sweetness jus right

-not too chewy

-can be thinner

-add banana next time too

Crepe Recipe

牛乳・・・・・・・・・・250g
砂糖・・・・・・・・・・40G
小麦粉・・・・・・・・100G
塩・・・・・・少量
全卵・・・・・・1.5个
Beurre Noisette・・・・・25G

POINT
- Refrigerate egg mixture overnight
-Add Beurre Noisette the nx day before making crepes
- add some of the egg mixture to Beurre Noisette. Then return it to the bowl of egg mixture
- Add the mixture when the pan is hot
- cook at medium flame till browns
- Remove frequently to waterbathe pan

Creme Pattisier Recipe < Gargantua ふんわりシュークリーム＞
卵黄.................60g
グラニュー糖.....84g
コーンスターチ...28g
牛乳................280g
vanilla essence....few .......> only use 3/5 in this recipe

POINT
- Heat at medium flame the egg, milk, sugar, corn starch mixture
-When starting to thicken at the bottom, remove from heat and mix well ( dun wait till big clummping occurs...,ixture becomes un-smooth)

Heavy cream 90g
sugar 9g
vanilla essence....few

Mont blanc with marron butter cake base

Used canned marron creme....tasted like kaya though. However the base fits well with the marron creme.

Fieullette... egg tart and sweet potato pie

Pate Fieullette not sweet. Therefore when combined with the sweet potato that is not made too sweet, pie became very tasteless..

>>>> Mix the sweet potato paste with cream nx time and make a sweet potato tart instead.Pate fieullette base is also fine.

Egg tart also not sweet enough. the skin is a bit too tasteless.

POINT

-Use pate fieullette for more watery filling eg. cooked fruits, or meat filling

Petite Opera

Mistakes

-forgot to apply coffe syrup for base layer

-Coffee syrup not thick enough

-butter for butter creme not at room temperature

-sugar solution too hard for italian meringue

-jaconde biscuit not brown enough....not baked enough

-ganache a bit to runny....(boil the heavy cream more)

>>> combine egg and sugar. beat on low to blend.

then beat on medium until thick and pale yellow

when syrup reaches 116C, pour into egg mixture

beat for a few min until mixture is smooth

Add softened butter which had been beaten to creamy form

-the fillings in each layers are not thick enough

Choco Bavarian with choco glaze

Toshi's and Cuoca's Mont Blanc

Toshi's mont blanc- 1st try

- Chestnut creme is not strong, creme chantilly overpower its taste,

- tart crust too crispy and hard

- creme de amande too thick and almond flavor cover marron taste

- glazed marron a bot too chewy ( chop into pieces)

Toshi's recipe (used only 1/2)

●Creme D'amande [ クレーム・ダマンド ]
バター･･････････150g
砂糖･･････････150g
アーモンド粉末･･････････150g
全卵･･････････2個
小麦粉･･････････22g
ラム酒･･････････8g

●Creme marron [ クレーム・マロン ]
パート・ド・マロン･･････････200g
クレーム・パティシェール･･････････100g
クレーム・オ・ブール･･････････100g

●Creme au beurre [ クレーム・オ・ブール ]
卵白･･････････50g
砂糖･･････････100g
水･･････････30g
バター･･････････225g

●Creme patissiere [ クレーム・パティシェール ]
牛乳･･････････330g
小麦粉･･････････30g
砂糖･･････････85g
全卵･･････････1個
卵黄･･････････2個

Marron [ マロン ]

Pandan chiffon

Mont Blanc Tarte

-Pate Sucree as the crust. Baked at 180C for 25 min --> Too overbaked. crust tasted chocolatey
**try using Pate sablee / use any tart base with creme de amandes
- Maron chantily creme. Taste very very mild. Hardens after a few hours
** add milk to marron to soften it. Don't add butter for creme chantily marron used on the outside
- Crust too chocolatey and custard cream covers the taste of maron
** DOn't use chocolate coated pate, don't add cream

Strawberry Fruit tart

Recipe from 「フランス菓子基本の基本」

Points:

- Baked for 35 min ---> Over baked

- Coated the tart crust with melted chocolate --> better taste, stays crispy

- Glazed the strawberries with apricot compote --> runny after being kept in the fridge, custard becomes diluted

( hard boil the compote)

Custard Creme Roll - getting there MonChouchou

egg 3 sunflower oil 20g baking powder 1/2 tsp

sugar 25g 25g cream 1tbsp corn starch 1 tsp

flour 40g butter 15g

1. Beat yolk to whitish.(Use 20g of honey) Then add oil and mix well. (Use 25 g of oil and then 30ml water )

2. Add vanilla and mix well

3. Add flour (sieved 3x) and baking powder

4. Beat till sticky

5. Beat egg white to stiff meringue. Then add corn starch and beat to stiff peak again.

6. Fold in meringue. Use 1 beater and swirl in-out mtd

7. Add microwaved butter and cream (still warm) (add cream in step1)

8. Transfer base to mold at a height of 15cm

9. Make the surface even

10. Bake at 356F 13min + 400F 1 min (356F for 12 min. Then 400F for 2 min )

Results

-Surface has to be browned further.

>>> Bake at 356F for 12 min. Then 400F for 2 min

- Melts in mouth, moist, fluffy

Petite Mango Mousse that tasted like lemon mousse

Il Pleut Mousse cake recipe

- mango from whole foods too sour plus the lemon juice (the whole mousse cake became too sour...more like lemon mousse cake)

- mousse has very smooth texture and very light

- Milk Jelly on the surface combines well with the mousse

- Sponge is good too. Not too crumbly

Holes on the surface of the bavarian. Bavarian is too thick. Heated for too long

8B Roll wannabe

Baking time: 356F 13min + 400F 1 min

egg 3 sunflower oil 15g baking powder 1/2 tsp

sugar 25g 25g milk 30ml corn starch 1 tsp

flour 40g butter 15g

1. Beat yolk to whitish. Then add milk and mix with hand mixer.

2. Add sunflower oil and mix with til uniform with hand mixer at low speed. Add vanilla

3. Add flour (sieved 3x) and baking powder

4. Beat till sticky (this time not sticky enough)

5. Beat egg white to stiff meringue. Then add corn starch and beat to stiff peak again.

6. Fold in meringue. Use 1 beater and swirl in-out mtd

7. Add melted butter (Add cream also next time to make it more moist)

8. Transfer base to mold at a height of 15cm

9. Make the surface even

10. Bake at 356F 13min + 400F 1 min

Result:

- Great aroma and flavor

- doesn't taste like too mich egg

- fluffy and moist

- Good and even volume