Wednesday, April 9, 2008

Sweet Tour : Choux

All photos by Dee at Sweet Scarlett

This is my first sweet tour.

And i feel like choux's in. So i went to Beard Papa's at Pondok Indah Mall 2, South Jakarta.

I was bought two of their variations of Choux.

The first one is the classic one, Vanilla cream.

Vanilla Cream. Damn good! So delicious. Very natural vanilla taste.The texture of the filling 90 % perfect ! I love the natural - not very sweet taste of this choux.

Green Tea Choux.I guess this is my fav ! The
greentea flavour was not very strong enough but still give the green tea slightly bitter after taste.I love this since it's not too sweet, less sugar i guess.
Probably one of Beard Papa's Choux that i will buy again someday.

My Sweet Recipe...Cream Brulee

All photos by Dee at Sweet Scarlett

Heaven ! For me spooning the creamy cream
brulee in to my mouth always feel like heaven. Hyperball? Yes. But damn it's true.
Eating creme brulee is like licking chocolate mousse. Very soft, tender yet silky and velvety. Giving high satisfy feeling. Close to orgasm. Hyperball ? No.
For people who's got sweet tooth and love this kind of dessert would say the same. But how ever the opinion, i will always adore this humble queen of dessert...Cream Brulee.
This is the recipe from my very best cream brulee. Enjoy.

Cream Brulee

For : 4 portion


400 ml double cream
100 ml fresh milk
1 vanilla pod
3 tbsp castor sugar
5 eggyolks

How to

1. Heat cream, milk, and vanilla pod with the seeds open in a medium sauce pan with low heat until warm, close to boil...but don't let it boil or it will curdle. So, pay close attention. Take the pan from the heat. Remove the pod. Strain if necessary.
2. Mix sugar and yolks until well combined. Pour hot vanilla infused cream and milk, whisk until combine. Pour back to the pan. Cook with low heat until thick, close to custard's consistency. Still be carefull. Do not boil. Take out from the heat.
3. Pour in to 4 small (@150 ml volume) ramekin moulds , bake with au bain marie in preheated 160 C for 40 minutes.Take out from the oven.
4. Keep the cream brulee until slightly warm to cool. Let it set in refrigerator for 6 hours or more for better texture.
5.Don't forget to make those delicious sweet crackle of sugar burnt top. Yummy...

Monthly Sweet

all photos by dee at sweet scarlett

Sometimes I get so strawberry in. wanna taste their beautiful acid yet refreshing.
After all, thi
s so exotic-red fruit was so perfect in to any kind of desserts. Yeah .. not all. But strawberry and cream always a perfect marriage.

The best strawberry dessert in my sweet opinion was (always) Strawberry Shortcake. But in Japanese style. I don’t very in to American style that using shortcake (sweet pastry dough) as a a base. In Japanese style their using very light, spongy and creamy sponge cake. The cream usually Chantilly cream, even u can always change it with plain whipped cream, as you like it to be. Another version is strawberry cake. Still using sponge cake as a base and top, sandwiched between mousselin cream (mixed vanilla pastry cream and plain buttercream) and halved strawberries. Glazed with strawberry coulis/jelly. Its so chic ! I tell you. But it’s more heavy in taste than strawberry shortcake.

But For some easy refreshing snack for your afternoon treat probably chocolate coating strawberries is the perfect treats for you.You just need washed fresh strawberries, melted dark chocolate and white chocolate. Put each of strawberry in to melted dark chocolate.Decor with white chocolate.Let it set. Just like that. The taste? Don't ask. Delicious and also refreshing. I ate 5 ... err ... maybe more ...

It's Me

photo by dee at sweet scarlett


I am a 25 years old woman who loves to bake a lot. I do cook, but baking was my passion since I was a little kid.
Well, I am a fans, a huge fans, much love, surely addicted to Pastry and Dessert. Get a cash as a Pastry Cook.
Proud to say that I'm a Pastry chef for my own. Have a lot of ideas in my Asian head, waiting to make it in to real.
I would like to say a lot of thanks for my Family & Friends that always support me.
By the way .. Readers please forgive me for my bad English. I’m still learning though.

Inside My Sweet Heart

photo from internet
There always be a first time. For anything. For everyone.
And It's True.

This is my first update for my First Food Blog. Created in the first Bad Time in my whole entire life. Ever. I will tell you why later.

But, my first Food Blog was my first emotional project-lots of passion on it. And I do love it.
And... Yes, Finally I make it real. Thanks God. Thanks Google.

And I name it … SWEET SCARLETT. Me, Dee at Sweet Scarlett.