Recipe by Chef M. Aryo Widarbo (Pastry Chef at grandkemang Jakarta)
125 gr Egg White
125 gr Caster Sugar
¼ tsp Cream of Tartar
Pinch of Salt
125 gr Almond Powder
250 gr Icing Sugar
- Sift icing sugar & almond powder into large bowl.
- Beat the egg whites, cream of tartar, & salt until frothy, then add the sugar, beat until stiff & shiny.
- Transfer the beaten egg whites in to the bowl with the almond mixture, mix gently with spatula, and add your favorite food coloring.
- Pipe with round nozzle and bake the macaron shell in a preheated oven 140°-150°Celsius – 15 to 17minutes.
Finishing : Filled the macaron with vanilla custard and fresh raspberries.
200 gr Graham Crackers Biscuit
80 gr Melted Butter
- Melt the butter, then mix with crumbs. Press the crumbs mixture over the bottom of the pan.
400 gr Cream Cheese
100 gr Mascarpone Cheese
200 gr Icing Sugar
2 pcs Eggs
2 pcs Egg Yolk
1 tsp Vanilla Essence
400 gr Whipping Cream
- Beat cream cheese & icing sugar until smooth, scrapping the sides of the bowl then add eggs and vanilla, mix well.
- Remove from the bowl, pour onto pan with crumbs mixture. Bake at preheated oven 140°C – 50 minutes.
50 gr White Chocolate Chip Couverture
25 gr Whipping Cream
5 gr Pistachio Paste
20 gr Whipped Cream
- Put white chocolate chip into large bowl, add boiled cream, and then mix gently. Add pistachio paste and food coloring. Mix well, let it cool, and then add whipped cream.
GARNISH No-Sugar Tuile
70 ml Water
30 ml Oil
10 gr Flour
- Mix together in a bowl & put on one table spoon mixture on pan. Sticky pan with small fire until color change.
White Chocolate Mousse:
200 gr Whipped Cream
80 gr White Chocolate Couverture (melted)
2 pcs Egg Yolk
25 gr Caster Sugar
1 pcs Gelatin Sheet (bloom)
5 ml Liqueur
- Put egg yolk & caster sugar in a bowl & whisk on bain marie until pale.
- Remove from stove, add gelatin & melted white chocolate. Whisk well and then fold in the whipped cream & liqueur.
- Whisk gently, keep in refrigerator about +/- 3 hours.
- Ready to dollop on top the cheesecake slice before garnish it with the Tuile.
Extra decoration: Chocolate decoration