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