Thursday, April 9, 2009

Sweet Scarlett's 1st Anniversary .... 1 Year with Love.

Its April 9th ! And its 1 year after. Never forget the day when i decided to publish a post and my Food Blog was born. Sweet Scarlett. One of my friend ever asked...why Scarlett? Yes. Why Scarlett. Why not my name or other name? But, i like Scarlett. It has a memory. Between me and my father. We share the same likeness. and Gone With The Wind was one of them. I was in love with Scarlett. Only the name. And when i was at the moment ... Scarlett come to my head. And Sweet? of course because this Blog posting sweet foods..For sweet lover...all of you my dearest readers. Thank You! whoever you are who love and enjoy reading my Sweet Scarlett Food Blog. It's a blessing to read all of the priceless. And to honour Peoples that come to this site..reading it with a lot of joy... i have prepare 3 special Posts only for my Dear Readers! First The Sliced Of Cake . Second ... Little Interview With Christophe Michalak:The Sweet Seducer. And Third... Sweet Review : K's Bakery Jakarta, Indonesia. The Sweet Review will be publish in the end of April. And always ... Please Do Enjoy ...

The Slices of Cake

Happy Birthday my Food Blog!

The second home of mine. where i can easily put everything of sweets that i've had experimented so far. The place where my passion are perfectly blends with so many happiness and joy in my life. so priceless...

For my Sweet Scarlett Food Blog 1st Anniversary .. i've made the simple mousse cake. No recipe on it. seriously. it was made only with my though. Experiences so far was so helping me. To maintain the right texture of mousse i've made. Maybe not asperfect as the Talented Chef's made. But..i've enjoyed it. This Slices Cake is Coffee Caramel and Chocolate Cashew Mousse Cake. I simply use ingredients stock that i can found in my kitchen. I want to tyr to keep all simple. Eventhough it's not a simple cake.

For the sponge cake, i used 2, which is chocolate sponge cake and vanilla and cashew sponge cake. For the mousse i've made also 2 kinds,with components that uses my fav.ingredients. There are caramel,coffee, chocolate and nuts -for now i use Cashew-

For the Chocolate and Cashew mousse i've used for 2 layers. Simply after i've made the chocolate mousse i added finely ground and sieve toasted Cashew on the batter. And for The Caramel and Coffee Mousse, i've made the Caramel first. After i get the nice caramel with so tempting aroma..i pour carefully the coffee extract and a little cream and allow the caramel to melt and blends with the coffee. Then i add rested gelatin leaves. After it perfectly melt i keep it to cool before add the whipped cream. And voila... i have my Caramel and Coffee Mousse for the second layer. The taste are awesome. Because i love every ingredients that blends on it.

One thing i've missed is Strawberry. This is one of my Fav. too... So i 've made it as a fresh drink. So simple. Sweet Soda with Fresh Strawberry slices. No used any syrup. Enjoying slice of Cake that contains ingredients that i love with a small glass of Fresh Strawberry drink was gave me a blashs of happiness and off course ... I think its all enough for my Sweet Scarlett !

Again.... Happy 1st Anniversary My Sweet Scarlett!

all photos was taken by Dee at Sweet Scarlett

Wednesday, April 8, 2009

Little Interview with Christophe Michalak ... The Sweet Seducer

Christophe Michalak

Who doesn't know Christophe Michalak? One of very talented Chef Patissiers, from French.He was the Pastry chef at the Plaza Athénée - Paris. From modest apprentice in a small provincial pastry shop, he has become, at 34, one of the most renowned pastry chefs in the profession. Coming from an Italian family, he knew only rigor and an overwhelming need to succeed. As a child, he wanted to become a drawing artist, an indication of his already well-developed artistic sense; not being able to enter the Beaux-Arts, he becomes professionally active.

“When I started at 15, I understood in a flash of lucidity, that one could give a lot of happiness with very little. You cannot be a pastry chef without being generous and loving food; my craft makes it possible for me to express myself through my creations; then, the desire to bring pleasure to others subjugated me”, he recalls.
At 16, he begins a collection of culinary reference books, which he continuously improves on. He also develops his memory for flavours, an essential tool for the master pastry chef. “I imposed constraints on myself; life fashioned me”, he admits.

Graduating first of his school, he decides to learn his trade by travelling the world and its cultures.

1991-1993: London and Brussels with Hilton
1993-1995: Nice at the Negresco Hotel **Michelin
1995-1997: Paris at Fauchon
1997-1998: Kobe in Japan to open a pastry shop
1998-1999: New York as a consultant for Pierre Hermé
1999-2000: Return to Paris at the famous Maison Ladurée
Eté 2000: Pastry Chef at the Plaza Athénée Hotel ***Michelin
2005: Winner of the Coupe du Monde de la Pâtisserie (World Pastry Cup), he reaches his childhood dream and promises himself to transmit his knowledge to become the deserving ambassador of French Pastry.

Some of His Adorable Pastry Creations

"Dee at Sweet Scarlett : Its an honour to me to get in
to Christophe Michalak Friends Lists at His Facebook Profile. And what a happy
shocking to me when He finally accept my request to interview him... just little
interview with 6 quenstions. Plus, his permittion to use information including
photos from his Official Website. I was interviewed him in Francais to Respect
His kindness. But, off course it will in English also. Hope you all enjoy

The Interview

In Francais (Photos : one of His New Creations for 2009 :
Flower power (fraise-litchi)

Dee at Sweet Scarlett :
Quel est votre dessert préféré ou patisserie?

Christophe Michalak :

Dee at Sweet Scarlett :
Quand votre meilleur moment
de votre carrier?

Christophe Michalak :
Demain si je dure!

Dee at Sweet Scarlett :
5 de vous préféré patisserie ingrédients?

Christophe Michalak :
Chocolat, caramel, praliné, fraise, citron.

Dee at Sweet Scarlett :
Qui est votre Chef Patissier idole?

Christophe Michalak :
Je n'ai pas d'idole que des amis que je trouve génial: Pierre Hermé, Franck Fresson, Eddie Benghanem, Frédéric tant d'autres.

Dee at Sweet Scarlett :
Jusqu'à présent vous avez créé un lot impressionnant de nouveaux produits de patisserie,Qui est que vous le dire mai a été le meilleur de vous? Et pourquoi?

Christophe Michalak :
Création de la religieuse au caramel beurre de sel, premier best of, il reste mon coup de coeur.

Dee at Sweet Scarlett :
Pouvez vous nous donner jeuner dans Le monde de la patisier-clé de succès Pour etre un bon chef?

Christophe Michalak :
Clé du succès travailler avec passion et amour, respecter ses équipes et donner le meilleur de soi meme

Dee at Sweet Scarlett :
De toute facon puis-je utiliser une partie de la photographie ur de votre website pour completér mon avis sur mon blog? C'est un très un honneur pour moi d'avoir cette opportunité. Merci Beaucoup. Success for you Monsieur Michalak.

Christophe Michalak :
No problems...bonne journée.

Religieuse au Caramel Beurre de Sel - His own Favorite Pastry Products.

-English Version-

Dee at Sweet Scarlett :
What is your favorite dessert or pastry ?

Christophe Michalak :

Dee at Sweet Scarlett :
When were your best time of your carrier?

Christophe Michalak :
Tomorrow if I hard!

Dee at Sweet Scarlett :
5 favorite pastry ingredients?

Christophe Michalak :
Chocolate, caramel, praline, strawberry, lemon

Dee at Sweet Scarlett :
Who is your Chef Patissier Idol?

Christophe Michalak :
I have no friends that idol that I find brilliant: Pierre Hermé, Franck Fresson, Eddie Benghanem, Frédéric Bau ... and many others.

Dee at Sweet Scarlett :
So far you have created a lot of impressive new products of patisserie, what is the best according to you and why?

Christophe Michalak :
Creation of the Religious Caramel butter salt, first best of, it remains my favorite song.

Dee at Sweet Scarlett :
Can you give us - young people in the world of patissier , the key of success to be a good Chef Patissier ?

Christophe Michalak :
Success working with passion and love, respect and give his teams the best of one self.

Dee at Sweet Scarlett :
Anyway.. Can I use some of ur pictures and informations from your official website to complete my review about this interview on my blog? It is a very honoured for me to have this opportunity. Thank you very much. Success for you Mr. Michalak.

Christophe Michalak :
No problems.. good day.

-Thanks a lot to Monsieur Michalak for this little Interview-

dee at sweet

*Please forgive for any mistaken or error in my Francais Langue and Translation. Thx.

Sunday, March 8, 2009

Sponge Rolls Decorative

all photos taken by dee at sweet scarlett

Sponge rolls are truly simple cake. No need a very high technique to make some. Usually i made this just plain without skin. But.. with nowdays trend i should give it a try.
I just used a piping bag with some chocolate sponges cake dough for created the decorative skin...without the proper tools. But.. i like it. Because it looks more natural. For home baking i think its enough.

Many designs that you can create. Flowers, Sakura theme, attractive lines, or anything. with your desire colours. Just use your imagination and you will end with a lot of surprise!

One thing that you have to remember while you make the out skin is let the skin's design to freeze first. Then you can pour thinly the white out skin's batter . Bake with high heat for only 5-8 minutes, depending of your mould's size.

for the sponge roll you can use your favorite's recipe. for mine, i used cotton cake. For filling- once again - use your desire filling.

don't hesitate to give your self a try!

Thursday, February 19, 2009

My New Social Networks is Launch!

Hai there ....
Im very happy because my social networks is officially launch. Well.. it used free social networks at I made this social networks to bring all F&B proffessional and Hotelier also people who have interest in 1 social networking. At this page, after you join to become a member -free-, you can add the other members as a friend. you can post your photos or video, blog and notes about that related to this social networks. Even there is live chat . For get Status in your page you can easily add application in setting's page. You can post job information also if you know some.. to help the other gets proper information. I do really hope someday this social networks will grow with a lot of member. Now.. its only had 9 member at day 4. But.. i am happy. So.. please if you are - person-what i am talking about... support me by joining FHC (F&B and Hotelier ) Worldwide ... meet you there ...

Wednesday, December 31, 2008

Cotton Cake and New Years Eve

all photos was taken by dee at sweet scarlett

Its less than 5 hours to 2009 (West-Indonesian time) . Im planning to go nowhere. Since a lot of bad things just happened in my life ... i guess i need a little intropection and quiet new years eve. All i wanna do just spend this new years eve with families. I need some warm athmosphere. Far away from crowded.
No. I dont say that going outside and have a lot of fun on new years eve is bad things. I onced have the most loud, crowded n craziest new years eve back to 2002 in Kuala Lumpur Malaysia, at Star Hill area. So much fun, so much craziness, so loud, so young and free ... ^_^
But, as i mention before, now i need intropection. I need warm atmosphere. I need to be quiet. I need sincerely smiles and conversations. I just need it all. I just want it all.

So... for my warm new years eve, i have made vanilla cotton cake with rum swiss ganache. I got the recipe from one of Indonesian culinary magazine. With some retouch. I will post the recipe later. This is new years eve's treat for me and my families. Eventhough still unperfect ... yes, see the unsmooth texture. Lots of "buble" area. Need more practices in this kind of cake. But, for tonight i guess this is just enough.

Hope all of you, my dear readers will have your own prefered new years eve and Best wishes to enter 2009 ... See you all again on 2009!!!


Monday, December 29, 2008

Its Choux Time!!!

All photos taken by dee at sweet scarlett

2 days to 2009 and i am craving for choux ...

This is one of my fav pastry ... all time fav.

I used to ate them since i was a little kid. who are not?
Choux or kue sus/soes (in Indonesian word) are so famous here since a long long ago.
Even all of us now it was one of Pastry from -the country i am so adore-France but most-everyone in this world wide world - i guess- had allready got seriously affair with.
And I am one of that people.
And i am so proud to say i am a choux lover also.
Please be notice that
i love that classic creamy custard filling.
Vanilla flavor, please.
I can eat 2 of them, medium size, in 1 time.
better pass the dinner... ^-^

Choux Shell

250 g water
100 g unsalted butter
1/2 tsp salt

150 g flour
5 eggs


1. Bring to boil water , unsalted butter and salt.
2. Add flour , mixed well until it become solid. i guess many of you had allready know that you have to make sure that the flour has cooked enough.
3. Put the dough inside the mixing bowl. Mixed the dough -with beater fitted on- about 7-8 minutes (adjust time depending of your dough quantity) You have to make sure its no longer hot, because it will cook the eggs.
4. Add eggs 1 by 1 . Dont add the next eggs before the dough become solid with the first egg.

5. Now you have the choux batter. Its time to pipe them. The classic one is rosette round. Just be creative. Have some fun with your baking process.
6. After that ... bake them in allready heated -high temperature- oven. 200 C for 25 minutes and so.
7. And you guys know ... Dont ever open the oven door while the baking time .. so hold your self ^_^

8. Wait untill the shell has cool enough and you can fill with the yummy creamy vanilla custard or your fav filling.

Vanilla Custard

375 ml fresh milk
50 g sugar
1 vanilla pod / or 1 tsp good vanilla extract
35 g corn flour
3 egg yolks


1. In the pan, bring to boil-low heat- fresh milk, sugar and vanilla pod (if you used vanilla extract. add while mixing process)
2. Meanwhile mix the yolks and cornflour with hand whisk until well blend.
3. Back to Milk... Before it reaching the boil time, put out the vanilla pod, scrapped and put the vanilla beans inside back to the pan. Add more attention in this process.
4. After boiling, turn off the heat. Add some hot milk liquid to the bowl with yolks and cornflour inside. Stir. Add it steadystream back to pan. Cook with low heat until thick. Add from stove.
You got your custard.
5. I was noticed that to get the best result of custard -shining and good creamy texture- you have to put the - still hot- custard to mixing bowl - whisk attached- and mix until cooled enough.
(Yes. This is the right time for you to add (if you use) vanilla extract. I got this method while i was worked i
n one of the cake shop here in Jakarta -the pastry chef was French man- And untill now i always apply his method. Thanks Chef ^_^
6. And...Your custard is ready ... ^-^

Sunday, December 21, 2008

Baked Caramel Peach and Butter Cookies

All pictures was taken by dee at sweet scarlett

I wanna start to blog again with my deeply thankfull.
this post i dedicate to a very nice French Lady , Sandrine at La Tab
le de Sandrine
A couple months ago she was introduce me through her lovely blog to her readers on this post.
Go check her blog.

For pastry lovers ... i tell tou... you gonna fall ...
B'coz this food blog is awesome!!!
you can get -a good- of bunch of info from salons culinaire was held in France.
The plated desserts was faboulus. not just pastry, she also good in cooking.
Yes. She's a great cook.

Her blog was in French. But from a couple months ago its allready had the English version.(See the sidebar)
So, Sandrine ... go grab This Baked Caramel Peach and Butter cookies... i hope u'll like it.

This Baked Caramel Peaches was served with caramel sauce that i was made from caramel sugar, butter and cream. Maybe sprinkle with good quality sea salt will be nice for some people. I dont much adore, so i stick with its natural taste. Unfortunately, i cant found fresh peaches here in Jakarta. Its kinda rare here. So, i just use canned Peaches...yeah, i know its not fresh. so try to found the good quality one.
I baked the peaches with a glaze of caramel, just a little to make those yummy colour. Since canned peaches allready sweet, dont use caramel sc glaze to much. You dont wanna eat sugar, dont you. If you use fresh peaches you can adjust the glaze.You can add some liquer too, if you want. I baked untill it slowly coloured...i love to see those peaches get browning. I serve it with a little of caramel sauce and butter cookies that i shaped just like those cats tongue. Just the usual recipe used Unsalted butter, sugar, vanilla extract, eggs and flour. Here are my Butter Cookies. Delivered to French through my blog ^_^

Flower From Hiatus

frangipani's picture was taken and edited by dee at sweet scarlett

First ... i'am sorry for my long hiatus. 3 months without posting anything. Honestly, i got so overwhelming life lately. And got me into those -very deep-what people say- baking blue. But, after the blue slowly disappear,, suddenly the urge to baking come. And here i am ... starting to bake again!
And please accept my fav frangipani to you all for my apologize.
Gosh... i miss baking!

I really miss those eggs, sugar and flour.
Also the milk, the tempting chocolates and creamy whipped cream.
The smell of fresh strawberry and green tea.
And butter.

And vanilla.
And now... i am back.

Monday, August 25, 2008

My Fondant Modelling...The Miniature of Cakes and Macaroons

I'm Back. With some of my fondant modelling.
*smile on*

Meet my Cake Shop Attendant...Scarlett
*smile on*

Please don't hesitate to ask Scarlett for
any help So..Ready to pick up your cake...

Matcha Mousse Cake...
Strawberry Cheese Mousse or Opera?

Or...Mango Mousse...Milk Chocolate Jivara...Neopolitan Mousse anyone?

Lets choose your favorite Macaroons...

From Left to right;
Mango macaroon with raspberry filling, vanilla macaroon with lemon infused white chocolate ganache filling, Rose macaroon with lychee and chocolate ganache filling , Coffee macaroon with esspresso kahlua ganache.
Chocolate vanilla macaroon with mango ganache

See the green one?

Yes...its the one with matcha.
My Greenie Matche Luvable Macaroon with vanilla chocolate ganache.

Sweet Indulgence

The Trio of Dessert Tapas...My Reflected Love
(all photos taken by dee at sweet scarlett)

I love Desserts.

Its in my blood and my hand. And my mind.

It gave me a lot of happiness when i'm making them...taste them.

I just looooove desserts...

Meet The Trio ...

Sexy Fruits on da Cream...Greenie Matcha and Coffee Chocolate Delight.

Inspired from Bakerzin Dessert Tapas and PH's Emotion Line that presenting desserts in to small or medium glassess.Usually line of Moussess, Triffles, or other desserts creation. I love to make this trio of desserts. So much many refreshing colour and dont forget the cream-finger lickin' ... Yum!

Coffee Chocolate Delight

I used my -allready-chocolate mousse and coffee mousse recipe posting. But for this recipe i added some liqouer on it. Rum to chocolate mousse and Kahlua on coffee mousse. And for the base i used coffee sponge cake brushed with kahlua coffee simple syrup then layering with chocolate rum mousse topped with chocolate sponge brushed with rum simple syrup layered with last kahlua coffee moussse. Topped with generous of rosette whipped chantilly cream and sprinkle with cocoa powder.

Sexy Fruits on Da Cream

It was kind of Triffle. But i dont used custard on it. Just used Rum Chantilly Cream,a cube of white-rum syrup brushed-sponge and those sexy fruits (in my opinion) ...fresh slices strawberry and Canned sweets Peach.

I love the reflect of their two contrast colour. Just put them -arranged in layer or free from- in glasses , chill for 1 or two hours and its ready!

Greeny Matcha Luvable

Its a matcha mousse layered on a matcha sponge cake sprinkle with matcha powder.

I never get enough on a desserts something - with matcha on it. i love the slowly bitter taste of Matcha. I love how they smell...