Mother Bakes Easy

Welcome to cook and bake people! Enjoy many recipes from my kitchen my personal way.

Strawberry Mille Feuille (Bilingual Eng-Indonesia)

Another recipe for Mille Feuille “The Thousand Leaves” from France. Pastry sheets filled with strawberry custard, simply without whipped cream so the custard happens to be ooey gooey. Here is the recipe.

(Resep lanjutan dari Mille Feuille (baca: mil foi), pastry custard khas Perancis yang cantik dan enak banget rasanya. Aku nggak pernah pakai whipped cream untuk custardnya jadinya custard cenderung sangat lembut dan lembek. Yuk, ini resepnya..) Strawberry Mille Feuille

Ingredients: (Serving 2)

Strawberry jam (Selai Strawberry-nya):

– 3 medium strawberry (buah strawberry ukuran medium)

– 1/4 cup of white sugar (47 gram gula pasir)

Pastry Sheets (Lembaran Pastry-nya):

– 250 grams of pastry sheet (pastry puff lembaran)

– some powdered sugar (gula bubuk halus)

Custard:

– 4 egg yolk (kuning telur)

– 1/2 cup of sugar (94 gram gula pasir)

– 1/4 cup of starch (potato/corn starch) (42 gram maizena)

– 1 vanilla pod –> sliced only (batang vanilla –> belah dua)

– 1,5 cups of milk (354 ml susu cair)

– some salt (garam secukupnya)

– some cut fresh strawberry (optional)(potongan strawberry segar jika diinginkan)

Steps:

1. Blend the strawberry for the jam smooth. Cook it on SMALL heat together with the sugar in small sauce pan while keep on stirring it until it’s boiled and becomes sticky. Turn off the heat and place the jam on small bowl.

(Blender halus strawberry. Masak dengan gula pasir dengan api kecil sambil terus diaduk hingga mendidih dan menjadi lengket-lengket. Matikan api dan pindahkan selai dalam mangkuk kecil)

2. Preheat the oven to 160 C. (Panaskan oven hingga 160 C.)

3. Roll out the pastry sheet and press it roll it using rolling pin to 2 mm thick. Poke the whole surface of the pastry using fork. Put the pastry sheet on a baking pan with baking paper on it, put another baking paper on the top of the pastry sheet, then the last, put smaller rectangular pan to press the pastry slightly inside the oven to prevent it to raise too much.

(Uraikan lembar pastry, gilas dengan rolling pin hingga tebalnya 2 mm. Tusuk-tusuk permukaan pastry dengan garpu secara merata. Letakkan pastry diatas baking pan yang telah dilapisi baking paper, lalu letakkan selembar baking paper lagi diatas pastry lembaran, terakhir letakkan baking pan yang lebih kecil dari baking pan yang digunakan semua, untuk memberi “berat” yang mencegah pastry lembaran mengembang terlalu tinggi. Kita hanya butuh pastry tipis tipis untuk resep ini.)

4. Bake the pastry sheet for 30 minutes. Take out the baked pastry, then turn the oven to 240 C. Sprinkle thin layer of powdered sugar on the surface of the pastry (you don’t need to layer it with abking paper and smaller baking pan again in this process). Then, rebake the pastry for only 3-5 minutes until the sugar melted and caramelized. Turn off the oven and take out the pan. Cut it the way you like and cool completely on cooling rack.

(Panggang lembar pastry selama 30 menit. Keluarkan pastry dari oven dan naikkan suhu oven hingga 240 C. Taburi permukaan pastry dengan gula bubuk halus secara merata tipis-tipis saja (tidak perlu melapisi pastry dengan baking paper dan baking pan yang lebih kecil lagi, cukup panggang seperti biasa selama 3-5 menit atau hingga gula bubuk meleleh dan menjadi caramel). Keluarkan pastry dari oven, potong potong  sesuai selera. Dinginkan sempurna di rak pandingin.)

5. Make the custard: Pour the milk and vanilla on nonstick sauce pan, shimmer it up on SMALL heat only then turn off the heat. In a bowl, beat the egg yolk and sugar until it’s bit pale using hand mixer on slow speed. Put in the salt and starch and mix well for seconds. Take 1/3 part of the milk and pour it to the egg sugar mix while keep on STIRRING the egg mix using balloon whisker to prevent it to be cooked. Then pour the egg sugar mix to the rest of the milk in the sauce pan while keep on STIRRING the milk, don’t stop stirring. Turn on the heat on LOW heat then stir the milk egg mix using balloon whisker, cook until it’s started to boil and bubbly. Cook for more 3 minutes. Turn off the heat and pour the custard onto a bowl and cover it with plastic wrap tightly on the surface to prevent forming custard “skin”. Place on refrigerator for 2 hours.

(Membuat custard: Tuangkan susu dan vanilla kedalam panci teflon kecil. Panaskan dengan api kecil hingga muncul gelembung kecil di pinggir panci, jangan didihkan. Matikan api. Pada sebuah mangkuk, kocok kuning telur dengan gula dengan menggunakan hand mixer kecepatan rendah. Masukkan garam dan maizena dan asuk lagi. Tuang 1/3 bagian susu cair hangat kedalam mangkuk telur gula sambil TERUS ADUK adonan dengan pengocok manual untuk mencegah telur “termasak” oleh panasnya susu. Setelah itu, tuang campuran susu telur gula kedalam sisa susu dalam panci sambil TERUS DIADUK dengan pengocok manual. Nyalakan api KECIL saja dan masak adonan sambil terus diaduk agak cepat hingga adonan bulai berbuih panas, tambahakan lagi 3 menit. Matikan api lalu tuang custard kedalam mangkuk bersih, tutup adonan dengan plastic wrap atau baking papper menempel pada permukaan custard untuk mencegah custard membentuk “kulit keras” di permukaan, dinginkan dalam lemari es selama 2 jam.)

6. Construct the Mille Feuille: Mix the plain custard with 2 tablespoons of strawberry jam. Put the custard on the piping bag with plain nozzle. Take one rectangle pastry sheet, pipe enough custard on the surface of the sheet, then place another pastry sheet on the top of the custard. Pipe enough custard on the surface of second pastry sheet. Top with the last pastry sheet. Then sprinkle thin layer of powdered sugar on the surface of the third pastry. You can drop some of the remain jam on it too. Lift the Mille Feuille on a plate and put it on refrigerator for another 1 hour before serving, better served cold. Yummm.

(Merangkai Mille Feuille: Campur custard dengan 2 sendok makan saja selai strawberry. Masukkan custard strawberry kedalam kantong penyemprot cream/ cookie dengan spuit bulat biasa. Letakkan potongan persegi pastry lembaran pada sebuah piring. Semprot cream secukupnya diatas pastry dan letakkan potongan strawbery segar jika mau, lalu tumpuk dengan lembar pastry kedua, semprot lagi bagian permukaan pastry kedua dengan custard secukupnya, tumpuk dengan pastry terakhir. Taburi dengan gula bubuk tipis tipis. Boleh juga ditetesi sisa selai jang ada. Simpan Mille Feuille dalam lemari es selama 1 jam sebelum disajikan, lebih enak disajikan dingin. Selamat menikmati jajanan Perancis Mille Feuille strawberry ala rumah..^^ )

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2 comments on “Strawberry Mille Feuille (Bilingual Eng-Indonesia)

  1. Spring Tomorrow
    May 10, 2015

    Looks so good! Yum

    • motherbakes
      May 10, 2015

      Thank you…

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This entry was posted on May 10, 2015 by in Dessert, Pastry, snack and tagged , , .

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