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 comments...so 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

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
it!"

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 :

Flan

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 Bau...et 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 :

Flan

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
scarlett

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