February 13, 2020

Greek yogurt cream gelato with compressor machine

Chilled Desserts, Cooking, Cooking Recipe, Ice Cream, Sweet cooking

Greek yogurt cream gelato with compressor machine

Ingredients

350g yogurt
80g white sugar
100ml milk
150g heavy cream
25g inverted sugar syrup
2 tbsp glucose powder
We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

1. Microwave milk for 1 min at 600W. Add the sugar, inverted sugar and glucose. Mix well. Let it cool in a water bath. Set aside.
2. In a bowl, add the yogurt and the milk mixture from #1. Mix. Add the heavy cream. Mix well.
3. Set the gelato mixing blade. Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on the coldness of the mixture. In case, you should let it run until the mixture turns thick and creamy.
4. Transfer the ice cream to a storage container, and let it freeze until you eat!

https://atelierlalune.com/2020/02/greek-yogurt-cream-gelato-with-compressor-machine/

January 23, 2020

Green tea (Matcha) ice cream with compressor machine

Cooking, Cooking Recipe, Ice Cream, Sweet cooking

Green tea (Matcha) ice cream with compressor machine

Ingredients

1 egg yolk
400ml milk
70g white sugar
15g matcha (green tea powder) dissolve in 50ml boiling water
25g inverted sugar syrup
2 tbsp glucose powder
180ml heavy cream/whipping cream
We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

1. In a bowl, add egg yolk.
2. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add the green tea mixture (matcha dissolved with boiling water), mix well. Then, add the inverted sugar syrup, the glucose powder. Mix well to melt. Let it cool down completely in the water bath.
5. Once the milk mixture is cooled completely, add heavy cream and mix.
6. Place it into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture is. In case of doubt, you should let it run until the mixture turns thick and creamy.
7. Transfer the ice cream to a storage container, and let it freeze until you eat!

https://atelierlalune.com/2020/01/green-tea-matcha-ice-cream-with-compressor-machine/

January 5, 2020

Mille Crepe Cake

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 20 minutes

Cake, Cooking, Cooking Recipe, Food Yummy, Sweet cooking

Servings: 15cm whole cake

Mille Crepe Cake

Ingredients

100g plain flour/cake flour (T45)
20g wheat starch (If you don't have any, then increase plain flour to 120g)
2 eggs
24g white sugar
1/4 tsp salt
400g milk
30g unsalted butter - melted
320g heavy cream/whipping cream (more than 35% fat is preferable)
60g white sugar
10g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat

Instructions

1. In a bowl whisk together eggs, sugar and salt using a hand mixer.
2. Pour the milk into the egg mixture slowly, gradually and mix well.
3. Add the sifted flour and mix well until the batter is integrated.
4. Strain the crepe mixture through a fine sieve. Add the melted butter and mix well. Cover with plastic wrap and let it sit at room temperature for about 30min to 1h or even overnight.

Cooking the crepes :

5. Set a big size non-stick frying pan on medium high heat. Once the pan is hot, brush oil and remove excess with a paper towel (a thin application, only the first time is fine). Pour enough batter to cover the bottom of the pan and swirl it to coat evenly.
6. Once the batter is dry and the edges start to brown, flip the crepe with your hand. Let it cook on the other side for a few seconds. Then transfer to a plate to cool down. Set aside. This is the "big" size crepe. You need only one.
7. Now heat a 16~17cm non-stick pan on medium heat (a different size of pan will yield different number of crepes and need different amount of batter per crepe). Once the pan is hot, reduce the heat to low, brush with oil and remove the excess with a paper towel (a thin application, only the first time is fine).
8. Make small sizes crepes with the batter.
9. Once cooled completely, use a 15cm round plate or cake bottom as a guide and cut off crepe in excess. Note: This is just for the small crepes! Don't cut the big size one.

Putting it all together :

10. Whip chilled Whipping Cream (320g) for a few second, add granulated sugar (60g), and beat until stiff peaks form.
NOTE : if your cream is less than 35% fat, then I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak.
11. Now spread a good amount of cream evenly over one "small" crepe. Cover with another "small" crepe and repeat until all have been used. Finally cover with the "big" size crepe.
12. Let it chill in the fridge for a few hours until it has set. Dust with some powdered sugar over the cake to decorate.
_NOTE : _ I recommend non-melting powdered sugar if you can get it!

https://atelierlalune.com/2020/01/mille-crepe-cake/

January 1, 2020

Seafood Cream Croquettes

Seafood Cream Croquette

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Food Yummy, Seafood

Servings: 5 persons

Seafood Cream Croquette

Ingredients

1 tbsp olive oil
1 to 2 garlic clove - grated
1 onion - thinly sliced
50g unsalted butter
40g plain flour/cake flour (T45)
600g milk
1 tsp kosher salt
1 tsp soy sauce
1/2 white sugar
pepper to taste

For the filling :

100g small shrimps
150g crab stick - roughly chopped
2 tsp scallion - chopped
or
250g small shrimps
3 brown mushrooms
1 egg mix with 50g milk
some panko/bread clumbs
some plain flour (T45)

Instructions

1. In a frying-pan, heat 1 tbsp olive oil and fry the garlic until fragrant and add the onion, cook until lightly browned.
2. Add the butter and melt completely, then add the flour. Stir and mix well.
3. Add milk little by little and continue simmering until thick, stirring occasionally with a spatula.
4. Add kosher salt, soy sauce, sugar and pepper. Mix.
5. Add, scallion, shrimps, crab sticks and mix well. (or shrimps, brown mushroom)
6. Remove from the heat and transfer the mixture on a plate or a baking pan. Leave it to cool. Then cover with plastic wrap and keep it in the fridge (or freezer if you are in hurry.) for about 1h or more until it's firm.
(The mixture is very soft, so better make it firm well so that easy to handle for the next steps.)
7. Lightly wet your hands with water and make small portions. The shape can be rough at this stage, it does not matter too much.
8. Dip each croquette (in this order) in flour, egg then panko. Make sure to coat with panko evenly all around, making the croquette into a nice round shape.
9. In a large cooking pot, heat the oil on medium-high heat to about 170C degree or until small bubbles appear around your chopstick. Deep fry 2 or 3 croquettes until all sides are nicely brown.
10. Transfer to a plate lined with paper towel to drain off the excess oil. Repeat with the remaining croquettes.
Serve hot!

https://atelierlalune.com/2020/01/seafood-cream-croquette/

December 17, 2019

Strawberry ice cream with compressor machine

Prep Time: 1 hour

Cook Time: 40 minutes

Total Time: 1 hour, 40 minutes

Cooking, Cooking Recipe, Ice Cream, Sweet cooking

Strawberry ice cream with compressor machine

Ingredients

350g strawberry - cut into chunks
50g white sugar
1 egg yolk
250g whole milk
30g white sugar
30g inverted sugar syrup
20g glucose syrup or 2 tbsp glucose powder
100g heavy cream/whipping cream
We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

1. Combine strawberry and sugar (50g) in a saucepan and cook it over medium heat until strawberries have softened. Remove from the heat and set aside.
2. In a bowl add egg yolk. Pour the milk into the bowl little by little, and mix. Add sugar (20 to 30g) and mix.
3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min, stirring occasionally to avoid burning.
4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and glucose. Mix well to melt. Let it cool down completely.
5. Once the milk mixture is cooled completely, add the strawberry sauce. Mix well.
6. Add heavy cream and mix.
7 Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
8. Transfer the ice cream to a storage container, and let it freeze until you eat!

https://atelierlalune.com/2019/12/strawberry-ice-cream-with-compressor-machine/

November 6, 2019

Cream croquette

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Cooking Recipe, Deep Fried, Everyday cooking, Seafood

Servings: 5 persons

Cream croquette

Ingredients

2 garlic cloves - finely chopped
2 shallots - finely chopped
1 tbsp olive oil
200g brown mushrooms - finely chopped
90g ham - finely chopped
100g shrimps - peel and remove vein - chopped
70g canned scallops - finely chopped
80g unsalted butter
80g plain flour (T45)
700g whole milk
1/2 tsp fine salt
dash of pepper
1 maggi seasoning cube - about 10g
55g heavy cream
1 egg mix with 80g milk
some panko/bread clumbs
some plain flour (T45)

Instructions

1. In a frying-pan, heat 1 tbsp olive oil and fry the garlic until fragrant. Add the shallots and cook for a few minutes.
2. Add shrimps, ham and mushrooms and cook until shrimps are done.
3. Now add the butter and melt completely, then add the flour. Stir and mix well.
4. Add milk little by little and continue simmering until thick, stirring occasionally with a spatula.
5. Add salt, pepper and maggi cube to season. Then add the heavy cream and scallop. Mix well.
6. Remove from the heat and transfer the mixture on the plate or baking pan. Cover with plastic wrap and keep in for about 1 hour or until its firm.
7. Lightly wet your hands with water and make small portions. (No need to be good shape at this stage.)
8. Dip each croquette (in this order) in flour, egg then panko. Make sure to cover with panko evenly, making it round shape nicely.
9. In a large frying pot, heat the oil on medium-high heat to about 180C degree or until small bubbles appear around your chopstick. Deep fry the croquette until all sides are nicely brown.
10. Transfer to a plate lined with paper towel to drain off the excess oil. Repeat with the remaining croquettes.
Serve hot!

https://atelierlalune.com/2019/11/cream-coroquette/