FOOD ON MY INTERNSHIP PLACE PART 8
ASSALAMUALAIKUM WARAHMATULLAHI WABARAKATUH
HOLLA!!! WHUT'S POPPIN FELLASS!!!
Back again on my blog, and i wanna share about famous food in the world and that food available on my hotel also. Let's check it out!!
1. Lady finger
History: Lady finger not a cake, lady finger is a biscuit. Usually, lady finger is a based from coffee and mascarpone cake on my hotel more precisely tiramisu. Ladyfingers, sometimes known by their original Italian name savoiardi, or as sponge fingers in British English, are low density, dry, egg-based, sweet sponge biscuits roughly shaped like a large finger. They are a principal ingredient in many dessert recipes, such as trifles and charlottes, and are also used as fruit or chocolate gateau linings, and sometimes for the sponge element of tiramisu. They are typically soaked in a sugar syrup or liqueur, or in coffee or espresso for the dessert tiramisu.
Plain ladyfingers are commonly given to infants, being soft enough for teething mouths, but easy to grasp and firm enough not to fall apart.Ladyfingers originated in the late 15th century at the court of the Duchy of Savoy and were created to mark the occasion of a visit by the King of France. Later they were given the name Savoiardi and recognized as an "official" court biscuit. They were particularly appreciated by the young members of the court and offered to visitors as a symbol of the local cuisine.
Recipe:
- 45 pcs egg white
- 450 gr sugar (for egg white)
- 45 pcs egg yolk
- 450 gr sugar (for egg yolk)
- 1 kg Flour
- 150 gr corn starch
How to make:
1. For the first, make a meringue from the egg whit with sugar
2. After that, mix the egg yolk and sugar also untill stiff.
3. After a both of mixturer are stiff, fold both mixturer untill mixwell.
4. The next step, add the flour and corn starch slowly and fold the mixturer again.
5. When the mixturer are mixwell, place the mixture on the baking tray, bake with 190 degrees celcius 10 minutes.
Texture:
Lady finger have a porous texture like a sponge, but lady finger not wet like a sponge.
Colours:
For the colours, lady finger have a white colours.
Taste:
For taste, lady finger have a sweet and savory taste.
2. Opera cake
History: Opera cake (French: gâteau opéra) is a French cake. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee (or Grand Marnier) buttercream, and covered in a chocolate glaze.
According to Larousse Gastronomique, "Opéra gâteau is an elaborate almond sponge cake with a coffee and chocolate filling and icing.
The cake was popularized by the French pâtisserie house Dalloyau, but its origin is unclear. One creator-claimant, at la maison Dalloyau in 1955 is Cyriaque Gavillon, grandfather to Christelle Bernardé, current co-president, and named by his wife Andrée Gavillon after the Opéra Garnier.
Gaston Lenôtre (1920 - 2009) also claimed the honour of inventing the dessert in 1960, though an advertisement in Le Gaulois in 1899 offers a "gâteau opéra".
Recipe:
Jaconde :
- Icing sugar 720 gr
- Almond powder 720 gr
- Flour 192 gr
- Butter (melt) 140 gr
- Egg whole 1000 gr
- Egg white 1300 gr
- Sugar 320 gr
Coffee Butter cream:
- Butter 500 gr
- Icing sugar 200 gr
- coffee essence 5 tbsp
Ganche :
- 500 ml cream
- 500 gr dark chocolate.
How to make :
1. Jaconde : Mix egg whole, icing sugar, almond powder untill stiff. After that, add slowly the flour and mix with folding technique, and add the melt butter. On another mixer, mix egg white and sugar untill stiff. For the last, mix the almond powder mixturer and meringue with folding technique.
bake with 200 degrees celcius 10 minutes.
2. Butter cream : Mix the butter and icing sugar untill stiff and add coffee essence.
3. Gnache: Boil cream and put on the dark chocolate mix untill mixwell.
4. Layering with arrngement: Jaconde, coffee syrup, chocolate ganache, coffee butter cream. Repeat until 3 layer.
Texture:
Opera cake have a soft texture from the almond jaconde, butter cream and ganache.
Colours:
For the colours, opera cake have a many colours, because the cake have a many layered, there are light brown, dark brown and cream.
Taste:
Opera cake have a unique taste like Coffee and creamy taste, because combination from the butter cream, ganache, coffee syrup and the almond jaconde.
3. Macaron
History: A macaron or French macaroon is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond powder or ground almond, and food coloring. There is some variation in whether the term macaron or macaroon is used, and the related coconut macaroon is often confused with the macaron. In English, some bakers have adopted the French spelling of macaron for the meringue-based item to distinguish the two. In a Slate article on the topic, Stanford professor of linguistics and computer science Daniel Jurafsky describes how the two confections have a shared history, also shared with macaroni (Italian maccheroni). Prof. Jurafsky notes that French words ending with "-on" that were borrowed into English in the 16th and 17th centuries are usually spelled with "-oon" (for example: balloon, cartoon, platoon). In an older version of this article, while mostly using the term "macaron" for the meringue-based item, Prof. Jurafsky also distinguishes the two using the terms "Parisian macaroon" and "coconut macaroon". Many bakeries continue to use the term "macaroon".
A typical macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie. The confection is characterized by a smooth squared top, a ruffled circumference referred to as the "crown" or "foot" (or "pied") and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from traditional (raspberry, chocolate) to unusual (foie gras, matcha).
Macarons have been produced in the Venetian monasteries since the 8th century A.D. During the Renaissance, French queen Catherine de' Medici's Italian pastry chefs made them when she brought them with her to France in 1533 upon marrying Henry II of France. According to Larousse Gastronomique the macaron was created in 1791 in a convent near Cormery. In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing. These nuns became known as the "Macaron Sisters". In these early stages, macarons were served without special flavors or fillings.
It was not until the 1930s that macarons began to be served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling, was originally called the "Gerbet" or the "Paris macaron." Pierre Desfontaines, of the French pâtisserie Ladurée, has sometimes been credited with its creation in the early part of the 20th century, but another baker, Claude Gerbet, also claims to have invented it. French macaron bakeries became trendy in North America in the 2010s.
Recipe:
- Icing sugar 300 gr
- Almond powder 300 gr
- Egg white 110 gr
- Refine sugar 300 gr
- Water 75 gr
- Egg white 110 gr
How to make:
1. For the first, Make a almond powder mixture : mix almond powder, egg white and icing sugar untill mixwell.
2. The second, make a meringue: Heat water and refine sugar untill 110 degress celcius, on the same time whisk the egg white untill stiff. When the temperature of sugar are 110 degrees celcius, pour to egg white and mix until the temperature are cool down.
3. The next step, mix the almond mixture and meringue with folding technique.
4. After that, pipe the mixture into silpat or baking paper.
5. Bake with 140-150 degrees celcius 25 minutes.
HOLLA!!! WHUT'S POPPIN FELLASS!!!
Back again on my blog, and i wanna share about famous food in the world and that food available on my hotel also. Let's check it out!!
1. Lady finger
Plain ladyfingers are commonly given to infants, being soft enough for teething mouths, but easy to grasp and firm enough not to fall apart.Ladyfingers originated in the late 15th century at the court of the Duchy of Savoy and were created to mark the occasion of a visit by the King of France. Later they were given the name Savoiardi and recognized as an "official" court biscuit. They were particularly appreciated by the young members of the court and offered to visitors as a symbol of the local cuisine.
Recipe:
- 45 pcs egg white
- 450 gr sugar (for egg white)
- 45 pcs egg yolk
- 450 gr sugar (for egg yolk)
- 1 kg Flour
- 150 gr corn starch
How to make:
1. For the first, make a meringue from the egg whit with sugar
2. After that, mix the egg yolk and sugar also untill stiff.
3. After a both of mixturer are stiff, fold both mixturer untill mixwell.
4. The next step, add the flour and corn starch slowly and fold the mixturer again.
5. When the mixturer are mixwell, place the mixture on the baking tray, bake with 190 degrees celcius 10 minutes.
Texture:
Lady finger have a porous texture like a sponge, but lady finger not wet like a sponge.
Colours:
For the colours, lady finger have a white colours.
Taste:
For taste, lady finger have a sweet and savory taste.
2. Opera cake
History: Opera cake (French: gâteau opéra) is a French cake. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee (or Grand Marnier) buttercream, and covered in a chocolate glaze.
According to Larousse Gastronomique, "Opéra gâteau is an elaborate almond sponge cake with a coffee and chocolate filling and icing.
The cake was popularized by the French pâtisserie house Dalloyau, but its origin is unclear. One creator-claimant, at la maison Dalloyau in 1955 is Cyriaque Gavillon, grandfather to Christelle Bernardé, current co-president, and named by his wife Andrée Gavillon after the Opéra Garnier.
Gaston Lenôtre (1920 - 2009) also claimed the honour of inventing the dessert in 1960, though an advertisement in Le Gaulois in 1899 offers a "gâteau opéra".
Recipe:
Jaconde :
- Icing sugar 720 gr
- Almond powder 720 gr
- Flour 192 gr
- Butter (melt) 140 gr
- Egg whole 1000 gr
- Egg white 1300 gr
- Sugar 320 gr
Coffee Butter cream:
- Butter 500 gr
- Icing sugar 200 gr
- coffee essence 5 tbsp
Ganche :
- 500 ml cream
- 500 gr dark chocolate.
How to make :
1. Jaconde : Mix egg whole, icing sugar, almond powder untill stiff. After that, add slowly the flour and mix with folding technique, and add the melt butter. On another mixer, mix egg white and sugar untill stiff. For the last, mix the almond powder mixturer and meringue with folding technique.
bake with 200 degrees celcius 10 minutes.
2. Butter cream : Mix the butter and icing sugar untill stiff and add coffee essence.
3. Gnache: Boil cream and put on the dark chocolate mix untill mixwell.
4. Layering with arrngement: Jaconde, coffee syrup, chocolate ganache, coffee butter cream. Repeat until 3 layer.
Texture:
Opera cake have a soft texture from the almond jaconde, butter cream and ganache.
Colours:
For the colours, opera cake have a many colours, because the cake have a many layered, there are light brown, dark brown and cream.
Taste:
Opera cake have a unique taste like Coffee and creamy taste, because combination from the butter cream, ganache, coffee syrup and the almond jaconde.
3. Macaron
A typical macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie. The confection is characterized by a smooth squared top, a ruffled circumference referred to as the "crown" or "foot" (or "pied") and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from traditional (raspberry, chocolate) to unusual (foie gras, matcha).
Macarons have been produced in the Venetian monasteries since the 8th century A.D. During the Renaissance, French queen Catherine de' Medici's Italian pastry chefs made them when she brought them with her to France in 1533 upon marrying Henry II of France. According to Larousse Gastronomique the macaron was created in 1791 in a convent near Cormery. In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing. These nuns became known as the "Macaron Sisters". In these early stages, macarons were served without special flavors or fillings.
It was not until the 1930s that macarons began to be served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling, was originally called the "Gerbet" or the "Paris macaron." Pierre Desfontaines, of the French pâtisserie Ladurée, has sometimes been credited with its creation in the early part of the 20th century, but another baker, Claude Gerbet, also claims to have invented it. French macaron bakeries became trendy in North America in the 2010s.
Recipe:
- Icing sugar 300 gr
- Almond powder 300 gr
- Egg white 110 gr
- Refine sugar 300 gr
- Water 75 gr
- Egg white 110 gr
How to make:
1. For the first, Make a almond powder mixture : mix almond powder, egg white and icing sugar untill mixwell.
2. The second, make a meringue: Heat water and refine sugar untill 110 degress celcius, on the same time whisk the egg white untill stiff. When the temperature of sugar are 110 degrees celcius, pour to egg white and mix until the temperature are cool down.
3. The next step, mix the almond mixture and meringue with folding technique.
4. After that, pipe the mixture into silpat or baking paper.
5. Bake with 140-150 degrees celcius 25 minutes.
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