Saturday, May 30, 2015

Berries macarons

To all my blogger friends and visitor If you all wondering for the last six months why I'm not very active on blogging,  I've been so busy with my full time job and preparing food related business concept for a small cafe in Harrisonburg Virginia.
I do like to keep my blog open so I can share an updates what I'm doing with my plan and I hope "BoBoKo Indonesian Fusion Cafe"  will be ready by the end of the year 2015 or New year 2016
It will be exciting and scary at the same time but I'm so ready for the next chapter of my life, doing what I love to do, cooking, blending ingredients,baking and to share my Indonesian foods and culture to the community.

Ingredients :
- 1/2 cup almond flour
- 1 cup confectioner's sugar
- 2 eggs white
- 3 Tbsp granulate sugar
- 3 drop red coloring

Filling :
- 8 oz mascarpone cheese /room temperature
- 4 Tablespoon powder sugar
- 3 Tablespoon blueberry or strawberry jam

Preparations :
- Line two cookies sheet with silicon baking mate
combine powdered sugar,almond flour in a food processor,pulse into fine powder
sift mixture into medium bowl,discard large pieces

- Beat egg whites in large bowl with electric mixer at medium speed until foamy add 3-4 drop red food coloring, gradually add 3 Tbsp granulated sugar,beating at high speed about 2 minutes or until mixture foam stiff,shiny peaks.

- mix well to incorporate powder sugar and almond, Incorporate the beaten egg whites into the dry ingredients using large spatula,mix well ( not there is no need to fold the mixture )
Then work in the mixture (macaronage ) using plastic scraper, press down well with the scraper,going back and forward,to press out the oxygen from the white,Do this for 2-3 minutes until you have smooth mixture.

- attach 1/2 inch plain tip to piping bag,scoop batter into bag pipe 1-inch circles about 2-inch apart onto prepare cookie sheets,tap cookies sheet on flat surface to remove air bubbles and set aside,let macarons rest uncovered,until tops harden slightly,this takes from 15 minutes to an hour in more humid condition,when the batter does not stick,macarons are ready to bake.

- preheat oven to 350 F, Place rack in center of oven,bake 14 minutes,rotating cookies sheets halfway trough baking time. cool completely on cookies sheets

- For macarons filling,  in a mixer mix room temperatur mascarpone cheese,powder sugar and strawberry or blueberry jam until smooth transfer into piping bag with match same size cookies,pipe or spread filling on flat side of one cookie and top with another.

Sunday, April 12, 2015

Vanilla cream puffs

I love the softness about the cream puffs, slightly sweet and crisp on out side, the cream filling make this dessert taste special, you can fill with simple whipped cream or homemade vanilla cream, Just an idea if you like nutella add into vanilla cream it taste well together.

Ingredients : two dozen buns / puffs

- 1 cup all purpose flour
- 1 tsp sugar
- 1/2 tsp salt
- 1 stick / 8 spoon unsalted butter room temperature
- 1 cup water
- 5 large eggs room temperature (one for egg wash)


Preheated oven on 400 F
Mix the flour with sugar and salt
In a sauce pan bring water and butter to boil until  about boiling and all the butter melted
Remove from the stove, add flour mixture and stir, Put back on the stove and stir about a minute or so let them cool or release the steam in mixer on low beat for about two minutes until lukewarm

Beaten 4 eggs  add into lukewarm flour paste little bit at a time, beat until you have smooth glossy paste
place teaspoon of the mixture on the baking sheet, make about 24 buns, leaving one inch a part between them
brush with egg wash
bake on 400 F for 15 minutes, then turn down the oven into 350 F and continue to bake for another 30-35 minutes until the bun are crisp,light and rich golden color
Split the bun in the middle and fill with whipped cream or vanilla cream

Vanilla Cream filling

Ingredients :
- 1 1/4 cup whole milk
- 1/2 of vanilla bean
- 3/4 sugar
- 3 egg yolks
- 2 Tbsp flour
- 2 Tbsp cornstarch

In a sauce pan brings milk to simmer with split vanilla bean on low heat
Meanwhile whisk egg yolks,sugar,flour and cornstarch until creamy
Add hot milk into egg yolks mixture little bit at a time, whisk until combine
put back into a sauce pan, brings to simmer and continue to whisk them, until thickened
remove from the stove, transfer into a bowl, cover with plastic wrap and let them cool in the fridge
until ready to use