Cheese Fondue Platter Recipe By Keraton at The Plaza

Recipe By Chef Sumeigo Frans, Executive Pastry Chef, Keraton at The Plaza

Cheese Fondue

1500 gr  Fresh milk

50 gr  Flour

50 gr  Butter

200 gr  Mozzarella cheese

70 gr  Parmesan grated

50 gr  Cheddar cheese

3 gr   Salt

 

Method:

  1. In medium pot warm fresh milk.
  2. Stir in the flour and cook for 1-2 minutes then add butter.
  3. Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.
  4. Simmer gently for 8-10 minutes and season with salt and add all the cheese.
  5. Mixed gently until all cheese getting melted and make sure no lump.

 

Onion ring

2 pcs large onion ring, cut into rings

 

Method:

  • Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels.

 

Onion butter base:

50 gr             Corn flour

50 gr Cake flour

50 gr Rice flour

150 gr Sparkling water

2 gr Baking powder

2 gr Salt

3 gr White paper

± Chopped parsley

 

Method:

  1. Mixed everything, make sure no lumps and keep in container until ready to use.
  2. Heat oil in a deep-fryer.
  3. Dip onion rings in the batter roll into bread crumbs and working in batches, until evenly coated.
  4. Fry the battered onion rings, working in batches until browned, about 5 minutes. Transfer fried onion rings to a paper towel.

 

 

 

 

Choux Snack

200 gr    Butter

250 gr   Water

250 gr   Fresh milk

10 gr   Trimoline

25 gr   Sugar

10 gr   Salt

350 gr   Flour

420 gr   Eggs

 

Method:

  1. Make a pate choux base rest the dough for all night long, next day pipe the dough to 2, 5 cm diameter.
  2. Brush with egg then baked at 1700C baked for 20-25 minute.

 

Cinnamon Stick

1 pcs   Layer puff pastry

100 gr   Sugar

10 gr   Cinnamon powder

1 pcs    Egg

20 gr   Fresh milk

 

Method:

  1. Length puff pastry brush with egg brush and sprinkle with cinnamon sugar.
  2. Cut for each 3 cm, twist and cut each 10 cm.

 

Cheese Stick

1 pcs   Layer puff pastry

200 gr   Cheddar cheeses grated

1 pcs   Egg

20 gr   Fresh milk

 

Method:

  1. Length puff pastry brush with egg brush and sprinkle with cheddar cheese.
  2. Cut for each 3 cm, twist and cut each 10 cm.

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