HAPPY 3rd BIRTHDAY KBB
Semoga Dengan Bertambahnya Usia KBB bertambah pula Komitment Member2xnya
Waktu membaca Surat Cinta ini aku senang sekali karena.....akhirnya dapat kesempatan untuk menebus. Ceritanya waktu tugas KBB#1 aku terlewat... jadi tidak mengerjakan... Rupanya masih dikasih kesempatan untuk melengkapi Raport KBB.
Jadi dengan dibuatnya Paris Breast ini maka semua tugas KBB sudah aku jalani....Thanks for the Chance
Here's my work
Paris Breast
Sumber: AWW Wicked Sweet Indulgences
PARIS BREAST
Choux Pastry :
Ingredients :
20g butter
¼ cup (60ml) water
¼ cup (35g) plain flour
1 whole egg
Methods :
Preheat oven to hot. Grease 2 trays with butter or lays with baking paper.
Combine butter and water in a small saucepan, bring to boil. Add flour, beat with wooden spoon until mixture loose from the saucepan. Remove and transfer the mixture in a bowl, add egg and continue beat with spoon or mixer until soft.
Draw 4 cm circle on the baking paper. Pipe choux pastry around edge each circle. Oven 7 minute (depend on your oven). Reduce heat to moderate, continue bake for 10 minute or until pastry rings are brown and crisp. Cut in half, horizontally, bake further 5 minutes or until the rings dried.
Cool to room temperature.
Pastry Cream/ Custard / Creme Pattisarie
Ingredients
1 cup (250ml) milk
half of vanilla pod
3 egg yolks
1/3 cup (75g) caster sugar
2 tbsp corn flour
Methods
Bring to boil milk with vanilla pod. Discard the vanilla.
Beat egg yolks, sugar and corn flour with mixer until thick. Add a bit in time into the milk mixture. Return to boil the custard in over heat until thicken (take
care not to burn the custard!).
Spoon custard into piping bag and fill the 16 rings (each pieces) and top to each other.
Place paris-brest on a tray cover with foil. Pour toffee on top or drizzle and sprinkle sliced almond (20gr).
Toffee
Ingredients
1 cup (220g) caster sugar
½ cup (125ml) water
Methods
Combine sugar and water, stir over heat until sugar dissolves, bring to boil. Reduce heat, simmer for a while without stirring until golden brown (not deep brown or in other names burnt, guys!). Remove from heat, leave until bubbles subside.
Dan Hasilnnyyyaaaa
Semoga dapat selalu menjadi member setia KBB. Karena selama 3 tahun ini sedikit demi sedikit ketrampilan untuk baking semakin bertambah dan dari melihat hasil foto teman2x yang sangat luar biasa , aku juga terpacu untuk mendapatkan hasil foto yang lebih baik.
Till we meet again
No comments:
Post a Comment