sweet – Mon Voyage Culinaire

I’m back in Indonesia now. In my spare time back in July I baked these macarons for my boyfriend, we finally reunited! I surprised him these pink mini macarons. They were not perfect but they were good enough. The flavour was plain with vanilla for the fillings. The fillings were more like whipped cream texture instead of ganaches. I also packaged the macarons myself, using any stuff that I could used, it was not so bad really.

It was surprisingly different when I baked in indonesia and when I baked in New Zealand last time. The different environment, different kitchen, different oven and also different equipment and ingredients. I wish I could perfected these macarons next time, and of course other pastry products too. Sorry for the late update. Going to post more amazing stuff from indonesia !

Croquembouche

My first croquembouche ! It was not perfect but I managed to finish this cake.

In Italy and France, Croquembouche is often served at weddings, communions, and first communions. It is made of choux pastry filled with pastry cream (custard), dipped in a caramel and arranged into a cone shape.

Chocolate Mousse

Chocolate mousse

Chocolate mousse in a chocolate teardrop topped with chocolate ganache, served with Crème Anglaise and raspberry coulis.

A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. Dessert mousses are typically made with whipped egg whites or whipped cream, and generally flavored with chocolate or puréed fruit. (source: Wikipedia)

Chocolate ganache is made by heating up the cream and pour it over the chocolate so that the chocolate melts. It is stirred gently until smooth.

Crème Anglaise (French for “English cream”) is a custard and usually used as a sauce for a plated dessert. It contains egg yolks, sugar, milk and usually flavoured with vanilla.

A coulis is a thick sauce that is made of fruit or vegetables puree.