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Collection of My Handmade Cakes, Pastries, and Desserts :D
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TS
siyoan
Collection of My Handmade Cakes, Pastries, and Desserts :D
Hi all ! Baru nongol lagi nih di dunia Kaskus. Kebetulan lagi ada luang waktu hari ini, iseng pengen main2 lagi di Kaskus setelah berapa taun ga muncul disini. Dulu aku lebih aktif nongol di subforum ttg hewan peliharaan (doggie), kadang suka muncul di subforum ini juga. Cuman jarang banget nongolnya hehee.
Disini aku pengen share foto2 pemanis2 lidah hasil buatan sendiri nih
Ya, semoga suatu saat bisa punya resto/cafe/cakeshop sendiri
Dan juga semoga aku ga salah taro thread ya..
Hope you guys enjoy !
______________________________________________________
IMAGES
- Update Pics #1 and #2
Fruits Tartlet with Chantily Cream
Macadamia Pistachio Tartlet
Red Velvet Cupcake with Cream Cheese Frosting
Vanilla Souffle
Salted-butter Caramel Macaron
Tiramisu Chocolate Mousse Cake
Chocolate Mud Cake
Fruity Cheesecake
Rich Chocolate Mudcake
Creme Brulee
Creme Caramel
Raspberry Ice Cream
Fruit Flan
Banana Flambe Crepe
Apple Strudel
Frangipane Tart
Chocolate Souffle
Vanilla Bavarois with Raspberry Sauce
- Update Pics #3 - Nostalgia part 1
Year 2009 - 2010
Miniature Florentine Squares
Brownies Keju
Chocolate Chip Muffin
Chocolate Mudcake
Apple Pie
Almond Pear Tart
Strawberry Yogurt Mousse Cake
Puff Pastry with Vanilla Custard
Genji Pie
Klappertaart
Berries Charlotte
African Gateau
Banana Loaf
Dark and White Chocolate Mousse Cake
- Update Pics #4 - Nostalgia part 2
Year 2009 - 2010
Florentines
Chilled Fruit Cheesecake
Blueberry Cheesecake
Yule Log
Stolen Bread
Rum Raisin Praline, Mocha Rounds, and Almond Rochas
Matcha Opera Cake
Devil Chocolate Cake
Chocolate Cupcake
First attempt on decorating cakes using Buttercreams and Royal Icing
- Update Pics #5
Doughnut with Cinnamon Sugar
Fruits Danish
Savarins
Cold Lime Cheesecake
- Update Pics #6
Black Forest Gateau
Sugar Cookies
Hokey Pokey Ice Cream
Raspberry Sorbet with Banana Flambe
- Update Pics #7
Passion Fruit Mousse Cake with Curd Surprise, Coconut Haystack, and White Chocolate Spray
Raspberry Chiboust with Almond Dacquoise
Dorayaki
- Update Pics #8
Honey Saffron Bavarois with Flambé Peach Cake
Pavlova
Passionfruit Tart
- Update Pics #9
Tiramisu Gateau
Mini Pavlova
Chocolate Banana Pudding with Chocolate Nougat Parfait and Chocolate Sauce
- Update Pics #10
Carrot Cake with Cream Cheese Icing
Mini Carrot Cake
Mini Licorice Brulee
Marzipan Figurines
- Update Pics #11
Black Delice Torte
Glaced Petit Fours
- Update Pics #12
Rose Macaron
Macadamia Nut Fudge with White Chocolate Mousse
Lime Bavarois with Mint Sable
Saffron Mousse with Praline Crunch
Berry Bavarois with Mint Sable
- Update Pics #13
Tiramisu Macaron
- Update Pics #14 - Bakery part 1
Pretzel
Focaccia
Japanese Milk Bread
-Update Pics #15 - Bakery part 2
Doughnuts
Sweet Breads with Cream Fillings
Fruit Danish
-Update Pics #16 - Chocolateporn !!!! (part 1)
Gianduja Praline
TWG Camelot Tea Infused Chocolate Praline with Crunchy Croquantine Base TWG Camelot Tea Infused Chocolate Truffles
Honey Hazelnut Truffles
Passionfruit Marshmallow Chocolate
- Update Pics #17 - Chocolateporn !!!! (part 2)
Salted Peanut Caramel chocolate bars
Peanut Butter Jelly chocolate bars
Coconut Passionfruit and Lime Blackberry
-Update Picture #18
Tira Miss You!
Caramelized White Chocolate Macaron
Making Earl Grey Tea Chocolate Tart
RECIPES
- Red Velvet Cupcake
- Tiramisu Chocolate Mousse Cake
- Chocolate Cake
- Dark and White Chocolate Mousse
______________________________________________________
Tumblr : twelvepatisserie
Instagram : @siyoanst
FB Page : 12
Disini aku pengen share foto2 pemanis2 lidah hasil buatan sendiri nih
Ya, semoga suatu saat bisa punya resto/cafe/cakeshop sendiri
Dan juga semoga aku ga salah taro thread ya..
Hope you guys enjoy !
______________________________________________________
IMAGES
- Update Pics #1 and #2
Fruits Tartlet with Chantily Cream
Macadamia Pistachio Tartlet
Red Velvet Cupcake with Cream Cheese Frosting
Vanilla Souffle
Salted-butter Caramel Macaron
Tiramisu Chocolate Mousse Cake
Chocolate Mud Cake
Fruity Cheesecake
Rich Chocolate Mudcake
Creme Brulee
Creme Caramel
Raspberry Ice Cream
Fruit Flan
Banana Flambe Crepe
Apple Strudel
Frangipane Tart
Chocolate Souffle
Vanilla Bavarois with Raspberry Sauce
- Update Pics #3 - Nostalgia part 1
Year 2009 - 2010
Miniature Florentine Squares
Brownies Keju
Chocolate Chip Muffin
Chocolate Mudcake
Apple Pie
Almond Pear Tart
Strawberry Yogurt Mousse Cake
Puff Pastry with Vanilla Custard
Genji Pie
Klappertaart
Berries Charlotte
African Gateau
Banana Loaf
Dark and White Chocolate Mousse Cake
- Update Pics #4 - Nostalgia part 2
Year 2009 - 2010
Florentines
Chilled Fruit Cheesecake
Blueberry Cheesecake
Yule Log
Stolen Bread
Rum Raisin Praline, Mocha Rounds, and Almond Rochas
Matcha Opera Cake
Devil Chocolate Cake
Chocolate Cupcake
First attempt on decorating cakes using Buttercreams and Royal Icing
- Update Pics #5
Doughnut with Cinnamon Sugar
Fruits Danish
Savarins
Cold Lime Cheesecake
- Update Pics #6
Black Forest Gateau
Sugar Cookies
Hokey Pokey Ice Cream
Raspberry Sorbet with Banana Flambe
- Update Pics #7
Passion Fruit Mousse Cake with Curd Surprise, Coconut Haystack, and White Chocolate Spray
Raspberry Chiboust with Almond Dacquoise
Dorayaki
- Update Pics #8
Honey Saffron Bavarois with Flambé Peach Cake
Pavlova
Passionfruit Tart
- Update Pics #9
Tiramisu Gateau
Mini Pavlova
Chocolate Banana Pudding with Chocolate Nougat Parfait and Chocolate Sauce
- Update Pics #10
Carrot Cake with Cream Cheese Icing
Mini Carrot Cake
Mini Licorice Brulee
Marzipan Figurines
- Update Pics #11
Black Delice Torte
Glaced Petit Fours
- Update Pics #12
Rose Macaron
Macadamia Nut Fudge with White Chocolate Mousse
Lime Bavarois with Mint Sable
Saffron Mousse with Praline Crunch
Berry Bavarois with Mint Sable
- Update Pics #13
Tiramisu Macaron
- Update Pics #14 - Bakery part 1
Pretzel
Focaccia
Japanese Milk Bread
-Update Pics #15 - Bakery part 2
Doughnuts
Sweet Breads with Cream Fillings
Fruit Danish
-Update Pics #16 - Chocolateporn !!!! (part 1)
Gianduja Praline
TWG Camelot Tea Infused Chocolate Praline with Crunchy Croquantine Base TWG Camelot Tea Infused Chocolate Truffles
Honey Hazelnut Truffles
Passionfruit Marshmallow Chocolate
- Update Pics #17 - Chocolateporn !!!! (part 2)
Salted Peanut Caramel chocolate bars
Peanut Butter Jelly chocolate bars
Coconut Passionfruit and Lime Blackberry
-Update Picture #18
Tira Miss You!
Caramelized White Chocolate Macaron
Making Earl Grey Tea Chocolate Tart
RECIPES
- Red Velvet Cupcake
- Tiramisu Chocolate Mousse Cake
- Chocolate Cake
- Dark and White Chocolate Mousse
______________________________________________________
Tumblr : twelvepatisserie
Instagram : @siyoanst
FB Page : 12
Diubah oleh siyoan 26-11-2014 21:04
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TS
siyoan
#368
Request ini based on:
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DARK AND WHITE CHOCOLATE MOUSSE CAKE
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Genoise base:
3 telur
92.5g gula pasir
90g tepung
20g butter, lelehkan
Yield: 4 x 22cm diameter ring
Preheat oven to 185C. Prepare 22cm ring with baking paper. (Panaskan oven 180 derajat. Siapkan loyang ukuran 22cm diameter dengan baking paper).
1. Put eggs in a stainless steel mixing bowl. (Gabung telur di wadah besi)
2. With a pot that can fit the stainless steel bowl of eggs, boil water in it, then reduce to simmer. (Dengan pot yg muat untuk wadah besi berisi telur tersebut, didihkan air di dalam pot, lalu kecilkan api.)
3. With electric mixer, beat eggs on the top of the hot water until pale and fluffy .(Dengan mixer, kocok telur diatas air panas tersebut sampai pucat dan mengental.)
4. Sprinkle the sugar while keep whisking it on high speed. (Taburkan gula sambil tetap mengocok telur dengan cepat.)
5. Change mixer and whisk by hand until mixture reach 40 degree Celcius to stabilise the egg yolk. (Ganti mixer dengan kocokkan dengan whisk tangan sampai adonan mencapai 40 derajat celsius untuk menstabilkan kuning telur.)
6. Then remove from hot water, with electric mixer again, beat until mixture is cooled and hold soft peaks. (Angkat dari air panas, dan dengan mixer lagi, kocok adonan sampai dingin dan soft peak)
7. Sift the flour on to the top of the mixture, and fold it carefully with a spatula until it combines. Careful not to deflate too much of the air in the mixture. (Ayak tepung diatas adonan, lalu aduk pelan2 dengan menggunakan spatula sampai merata. Hati2 jangan terlalu banyak diaduk agar tidak terlalu menghilangkan udara dalam adonan.)
8. Fold in the butter carefully until well combined. (Aduk dengan lelehan mentega pelahan sampai merata.)
9.Pour into prepared rings about 1cm thick. Bake at 185C for about 20-30mins or until it's golden. (Tuang kira2 1cm ke loyang. Panggang 185C sekitar 20-30 menit atau sampai kecoklatan.)
10. Leave it to cool on cooling rack.
Creme Anglaise:
125ml Milk
125ml Thickened cream
50g Sugar
50g Egg yolk
Makes about 325ml
1. Combine the milk and cream in a pot, bring to simmer. (Panaskan, tidak sampai mendidih, susu dan cream di pot.)
2. In a large bowl, whisk sugar into the egg yolk until pale and thick. (Di wadah besar, kocok gula dan kuning telur sampai pucat dan mengental.)
3. Pour 1/3 of the hot milk mixture to egg mixture, whisking constantly. (Tuang 1/3 susu panas ke campuran telur sambil di whisk.)
4. Pour the egg yolk mixture back into the pot and place over medium heat. Stir constantly, but slow and steady with a wooden spoon until mixture is thicken. (Tuang balik campuran telur ke pot berisi susu dan panaskan dengan api sedang. Aduk secara terus menerus, pelahan dengan spatula kayu hingga susu mengental.)
5. Keep heating and stir until the cream coats the back of the spoon or until it reaches 80C. (Panaskan dan aduk terus menerus hinggan cream membungkus belakang spatula kayu atau sampai 80 derajat celcius.)
6. Leave it to cool with ice cubes under the bowl. Strain through a sieve. (Dinginkan dengan es batu di bawah wadah. Saring.)
Chocolate Mousse:
finely chopped chocolate (see variation)
300ml Creme Anglaise
450g Whipped cream (soft peak stage)
1. Melt chocolate in bowl that is placed on top of a pot of hot/simmering water.
2. Melted chocolate should be about 45 degree.
3. Carefully warm the creme anglaise to about the same temperature as the chocolate. (For white chocolate mousse, add in the gelatin in this stage, stir to dissolve).
4. Add 1/3 of warm anglaise to chocolate. Stirring constantly but slow to make sure the chocolate doesn't split.
5. Add half of the remaining anglaise to the chocolate.
6. Pour all the rest of the creme to the chocolate, mix thoroughly until mixture is shiny and smooth.
7. Add 1/3 of whipped cream to the chocolate and quickly fold through.
8. Allow to cool for a few minutes, then fold through the remaining whipped cream.
Variation:
Dark chocolate mousse
uses 400g dark chocolate
White chocolate mousse
uses 500g white chocolate
add 8g gelatine (soaked in water until it softens and then squeeze it out)
Assemble:
1. Letakan genoise sponge di dalam cake ring yg sudah di lapiskan dengan acetate (plastik mika). Basahkan sponge dengan air gula.
2. Tuang chocolate mousse (terserah yg mana duluan).
3. Masukkan ke freezer sampai chocolate mousse pertama beku.
4. Lalu baru tuang chocolate mousse kedua.
5. Freeze to set.
6. Yang di foto, aku pakai Ganache Chocolate di atasnya. Itu campuran Dark Chocolate di leleh + Cream. Takarannya 1:1 (1 banding 1)
100g dark choc
100g cream
Sorry ya guys, bahasanya di campur inggris.. Susah nerjemahinnya
Quote:
Original Posted By 00.01►Dark and White Chocolate Mousse Cake -nya boleh donk dibagi resepnya 
keren sama rapi" banget sumpah. bikin ngiler nih
keren sama rapi" banget sumpah. bikin ngiler nih
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DARK AND WHITE CHOCOLATE MOUSSE CAKE
Genoise base:
3 telur
92.5g gula pasir
90g tepung
20g butter, lelehkan
Yield: 4 x 22cm diameter ring
Preheat oven to 185C. Prepare 22cm ring with baking paper. (Panaskan oven 180 derajat. Siapkan loyang ukuran 22cm diameter dengan baking paper).
1. Put eggs in a stainless steel mixing bowl. (Gabung telur di wadah besi)
2. With a pot that can fit the stainless steel bowl of eggs, boil water in it, then reduce to simmer. (Dengan pot yg muat untuk wadah besi berisi telur tersebut, didihkan air di dalam pot, lalu kecilkan api.)
3. With electric mixer, beat eggs on the top of the hot water until pale and fluffy .(Dengan mixer, kocok telur diatas air panas tersebut sampai pucat dan mengental.)
4. Sprinkle the sugar while keep whisking it on high speed. (Taburkan gula sambil tetap mengocok telur dengan cepat.)
5. Change mixer and whisk by hand until mixture reach 40 degree Celcius to stabilise the egg yolk. (Ganti mixer dengan kocokkan dengan whisk tangan sampai adonan mencapai 40 derajat celsius untuk menstabilkan kuning telur.)
6. Then remove from hot water, with electric mixer again, beat until mixture is cooled and hold soft peaks. (Angkat dari air panas, dan dengan mixer lagi, kocok adonan sampai dingin dan soft peak)
7. Sift the flour on to the top of the mixture, and fold it carefully with a spatula until it combines. Careful not to deflate too much of the air in the mixture. (Ayak tepung diatas adonan, lalu aduk pelan2 dengan menggunakan spatula sampai merata. Hati2 jangan terlalu banyak diaduk agar tidak terlalu menghilangkan udara dalam adonan.)
8. Fold in the butter carefully until well combined. (Aduk dengan lelehan mentega pelahan sampai merata.)
9.Pour into prepared rings about 1cm thick. Bake at 185C for about 20-30mins or until it's golden. (Tuang kira2 1cm ke loyang. Panggang 185C sekitar 20-30 menit atau sampai kecoklatan.)
10. Leave it to cool on cooling rack.
Creme Anglaise:
125ml Milk
125ml Thickened cream
50g Sugar
50g Egg yolk
Makes about 325ml
1. Combine the milk and cream in a pot, bring to simmer. (Panaskan, tidak sampai mendidih, susu dan cream di pot.)
2. In a large bowl, whisk sugar into the egg yolk until pale and thick. (Di wadah besar, kocok gula dan kuning telur sampai pucat dan mengental.)
3. Pour 1/3 of the hot milk mixture to egg mixture, whisking constantly. (Tuang 1/3 susu panas ke campuran telur sambil di whisk.)
4. Pour the egg yolk mixture back into the pot and place over medium heat. Stir constantly, but slow and steady with a wooden spoon until mixture is thicken. (Tuang balik campuran telur ke pot berisi susu dan panaskan dengan api sedang. Aduk secara terus menerus, pelahan dengan spatula kayu hingga susu mengental.)
5. Keep heating and stir until the cream coats the back of the spoon or until it reaches 80C. (Panaskan dan aduk terus menerus hinggan cream membungkus belakang spatula kayu atau sampai 80 derajat celcius.)
6. Leave it to cool with ice cubes under the bowl. Strain through a sieve. (Dinginkan dengan es batu di bawah wadah. Saring.)
Chocolate Mousse:
finely chopped chocolate (see variation)
300ml Creme Anglaise
450g Whipped cream (soft peak stage)
1. Melt chocolate in bowl that is placed on top of a pot of hot/simmering water.
2. Melted chocolate should be about 45 degree.
3. Carefully warm the creme anglaise to about the same temperature as the chocolate. (For white chocolate mousse, add in the gelatin in this stage, stir to dissolve).
4. Add 1/3 of warm anglaise to chocolate. Stirring constantly but slow to make sure the chocolate doesn't split.
5. Add half of the remaining anglaise to the chocolate.
6. Pour all the rest of the creme to the chocolate, mix thoroughly until mixture is shiny and smooth.
7. Add 1/3 of whipped cream to the chocolate and quickly fold through.
8. Allow to cool for a few minutes, then fold through the remaining whipped cream.
Variation:
Dark chocolate mousse
uses 400g dark chocolate
White chocolate mousse
uses 500g white chocolate
add 8g gelatine (soaked in water until it softens and then squeeze it out)
Assemble:
1. Letakan genoise sponge di dalam cake ring yg sudah di lapiskan dengan acetate (plastik mika). Basahkan sponge dengan air gula.
2. Tuang chocolate mousse (terserah yg mana duluan).
3. Masukkan ke freezer sampai chocolate mousse pertama beku.
4. Lalu baru tuang chocolate mousse kedua.
5. Freeze to set.
6. Yang di foto, aku pakai Ganache Chocolate di atasnya. Itu campuran Dark Chocolate di leleh + Cream. Takarannya 1:1 (1 banding 1)
100g dark choc
100g cream
Sorry ya guys, bahasanya di campur inggris.. Susah nerjemahinnya
Diubah oleh siyoan 10-11-2014 12:33
0