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Greek yogurt cream gelato with compressor machine

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Greek yogurt cream gelato with compressor machine

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

Greek yogurt cream gelato with compressor machine

Ingredients

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/

Green tea (Matcha) ice cream with compressor machine

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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
  • 350ml milk
  • 70g white sugar
  • 10g matcha (green tea powder) dissolve in 50ml boiling water
  • 20g inverted sugar syrup
  • 20g glucose powder
  • 10g sweetened condensed milk
  • 180g 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 and condensed milk. 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/

Mille Crepe Cake

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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/

Seafood Cream Croquettes


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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 onion - thinly sliced
  • 50g unsalted butter
  • 40g plain flour/cake flour (T45)
  • 600g milk
  • 2 tsp scallion - chopped
  • 1 tsp kosher salt
  • pepper to taste

  • 100g small shrimps
  • 150g crab stick - roughly chopped

  • 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 onion until 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 scallion, kosher salt and pepper. Mix.
  • 5. Add shrimps, crab sticks and mix well.
  • 6. Remove from the heat and transfer the mixture on a plate or a baking pan. Cover with plastic wrap and keep it in for about 1h or until it's firm.
  • 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/

Strawberry ice cream with compressor machine

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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

Instructions

  • 1. Combine strawberry and sugar (60g) 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/

Cream croquette

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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/