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Thursday, March 3, 2011

Fruity Jalousie

                    A Jalousie is a rectangle, flat and delicious puff pastry containing a sweet filling and has a light & fluffy crust and it is, generally, lighter than a Danish. Although it is best eaten when prepared by a Chef, a Jalousie can also be made using frozen store bought puff pastry that are available in most supermarkets and store bought puff pastry makes our life so much simplier and the following recipe is using store bought Puff Pastry.

            Mocca Sauce

            100 ml                     UHT Milk
            100 ml                      Fresh Cream/Whipping Cream [example brands like Anchor, Shani]
               20 gm                   Sugar
               10 gm                   Custard Powder [Take note: NOT Instant Custard]
                 1 Tabsp              Mocca Paste

                   Method for Mocca Sauce
  1. Remove 2 - 3 Tabsp of UHT Milk from the 100 ml UHT Milk & mix with the Custard Power.  Set aside.
  2. Put the remaining UHT Milk, Whipping Cream & Sugar in a small pot & bring it to a boil on medium low fire, stirring to dissolve sugar.
  3. Immediately No. 2 above boils, stir the custard power mixture & add it in; keep on stirring with a whisk until it thickens a bit.
  4. Remove from fire, add in the Mocca Paste.  Leave aside to cool.
            Pastry Cream

            100 gm                    Instand Custard Powder
             400 ml                    Ice cold water
             200 ml                    Whipping Cream/Fresh Cream [brands like Anchor, Shani]

                             Use a whisk & mix Instant Custard Powder with the ice cold water.
                             Whisk the Whipping Cream with a hand held cake mixture till soft peak [if you turn the whisk the tip of the whipping cream should curl.  Do Not whisk it till stiff] then mix this to the Instant Custard mixture.

             Ingredients

                  1 piece              Puff Pastry
                                             Pastry Cream
                  1 punnet           Strawberry
                   3                        Kiwi
                   1 small tin         Peaches, drain on siever
                                              Apricot Gel

               Method

               Preheat oven at 200 degrees Centrigrade for 15 minutes.
  1. Roll out the puff pastry into a rectangular shape.
  2. Divide it into three (3) portions.  Then cut out 6 thin pieces of long strips.
  3. Brush the long strips with a little egg.  Then paste the long strip at the sides of the pastry to make a border.
  4. Rest it for 10 minutes.
  5. Bake in preheated oven at 200 degrees centrigrade for 15 - 20 minutes Or until golden brown.  Set aside to cool.
  6. Pipe pastry cream on the ready pastry, decorate with fruits on top of the cream then brush the fruits with apricot gel.
  7. Cut into pieces & serve with Mocca Sauce.

                  Till my next post, xoxo, Ophelia

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