Puding Coklat Saus Moka

Kali ini mau sharing resep ahhhh..... Saya nyoba resep puding ini pertama kali, waktu teman saya order puding untuk ulang tahun-nya (hai Li, apa kabar?), bosen katanya kalau cake terus. Browsing sana...browsing sini...akhirnya dapat resep ini dari detikfood...dan setelah dicoba emmmmmmm gak salah deh salah milih resep ini.

Jenis puding ini bukan yg gampang cair or soft ya....puding ini padat, mungkin karena penggunaan DCC yg lumayan banyak. Kalau yang mau coba, silahkan loh...resepnya ini ya......

Puding Cokelat Saus Moka

Kontributor: Odilia Winneke
Bahan:
600 ml susu cair
25 g cokelat bubuk
100 g cokelat masak pekat, cincang
100 g gula pasir
1 bungkus (7 g) agar-agar bubuk putih2 kuning telur ayam, kocok
Saus:
500 ml susu cair
100 g gula pasir
50 g cokelat masak pekat, cincang
1 sdm kopi bubuk instan
1 kuning telur ayam, kocok
1 sdm tepung maizena, larutkan dengan sedikit air

Cara membuat:

• Taruh susu, cokelat bubuk, cokelat masak, gula, dan agar-agar dalam panci.
• Jerangkan di atas api sedang sambil aduk-aduk hingga cokelat larut dan susu mendidih. Kecilkan api.
• Ambil sedikit adonan panas, campur dengan kuning telur hingga rata.
• Tuangkan kembali ke dalam adonan susu. Masak hingga mendidih. Angkat.
• Aduk-aduk hingga uapnya hilang. Tuangkan ke dalam cetakan bervolume 125 ml yang sudah dibasahi air matang. Biarkan hingga dingin.
• Simpan dalam lemari es hingga saat disajikan.
• Sajikan puding dengan sausnya.

Saus:

• Rebus susu, gula, cokelat, dan kopi hingga mendidih.
• Ambil sedikit adonan panas, campur dengan kuning telur, aduk rata. Tuangkan kembali ke dalam adonan susu.
• Tuangi larutan maizena, aduk-aduk hingga kental. Angkat dan dinginkan.

Kalau pakai loyang agar2 yg besar (seperti photo di bawah ini) pakai 2 resep ya.

photo taken by nova

Selamat mencoba!!!
Posting ini special buat temen saya Natalia Normanda, miss you li.....

Another Chocolate Pudding

Rutinitas weekend untuk seorang pekerja seperti saya ini biasanya nyuci baju yg sudah numpuk, bersih-bersih rumah (upik abu deh judulnya), kalau lagi rajin atau ada orderan biasanya weekend saat yg tepat untuk bikin deh.

Weekend kemarin sambil ngerendam cucian, sekali lagi saya bikin pudding ini, beli croissant-nya sudah dari hari rabu cuma karena kemalasan baru dibuat pas hari sabtu-nya :).

Nggak sampai 1 jam itu pudding sudah matang, karena keisengan upload photo pudding di fb dan bb grup, banyak yg tanya resepnya, kali ini saya re-type deh resep-nya sesuai dengan resep aslinya saja ya, biar gak repot buka website si Junior Masterchef.

Callum’s Chocolate Croissant Pudding with Clotted Cream and Berries

Ingredients

20g butter
2 chocolate croissants
50g pistachio nuts
2 strawberries
¼ cup raspberries
1 teaspoon icing sugar
2 tablespoons freshly squeezed orange juice
Clotted cream, to serve
 
Custard mixture
1 egg
2 egg yolks
¼ cup caster sugar
300ml thickened cream

Chocolate sauce
2/3 cup thickened cream
80g dark chocolate 70% cocoa

Method

1. Preheat oven to 160C. Place butter in a small saucepan, place on a low heat and cook until just melted, remove from heat. Cool slightly. Using a pastry brush, brush inside of 2 x 150ml capacity ceramic moulds with melted butter. Line base and two long sides with baking paper. Line base and two short sides with another piece of baking paper.

2. For the custard mixture, place egg, egg yolks and sugar in a medium bowl. Whisk by hand until thick and creamy. Pour in cream and whisk until mixed well.

3. Cut croissants crossways into thin slices, add to custard mixture and stir with a wooden spoon. Using a dessert spoon, spoon croissant pieces into moulds. Evenly divide remaining egg mixture between moulds, ensuring not to overfill them. Place puddings on a baking tray.

4. Place baking tray of puddings into oven and bake for 20-25 minutes, or until custard set and pudding is firm.

5. Place the pistachios onto an oven tray and lightly toast for 1-2 minutes.

6. For the chocolate sauce, fill a saucepan with water until 1/4 full, place saucepan on the heat until just simmering. Place a medium bowl over the saucepan; the base of the bowl should not touch the water. Add cream and chocolate to the bowl. Gently stir until chocolate melts and mixture becomes thick and glossy. Remove from heat and allow to cool. Using a funnel pour half of the sauce into a squirty bottle. Pour remaining sauce into a serving jug.

7. Cut green tops from strawberries, then cut strawberries into thin wedges. Place strawberries and raspberries in a small bowl. Add icing sugar and orange juice and stir with a spoon until mixed well. Set aside to marinate.

8. Remove puddings from oven and stand on bench for 8-10 minutes to cool slightly. In a mortar and pestle, grind the pistachio nuts to a fine powder.

9. Carefully turn out puddings onto a tray.

10. To serve, using squirty bottle, drizzle some chocolate sauce on a serving plate, place one pudding next to sauce, add some of the berries. Using a dessert spoon, place a spoonful of cream on the plate and sprinkle with crushed pistachio nuts. Serve jug of chocolate sauce to the side.

special for Aulia

Junior masterchef yg tadi malam ada cara pembuatan Cherry and White Chocolate Clafoutis, looks yummy dan pengen nyoba...tapi harga bahan-bahan-nya mahal ajaaaa *nangis guling-guling*, kenapa ya resep mereka bahan-nya mahal aja :'(.

Tapi saya bertekad nanti harus nyoba resep ini, mumpung di rumah bahan-bahan-nya ada, cuma tinggal almond bubuk saja yang harus dibeli. Insya Allah kalau sudah buat, diposting di sini *sambil mikir bikin-nya kapan ya*.

Happy Monday!!! 

Fruit Choco Cake & Strawberry Shortcake

Akhirnya bikin blog juga, setelah sekian lama banyak yg nanya kenapa sih gak bikin blog biar bisa mendokumentasikan *halah bahasanya :)* hasil karya dari dapur koepoecookies (padahal blom banyak juga sih sebenernya :p). Thanks ya Bun udah bikinin blog ini (kayaknya mesti belajar banyak nih biar bisa nampilin semua banner yg saya pengen). Udah ah kepanjangan prolog-nya jadi gak matching lagi sama tuh judul di atas :).

Tanggal 11 Januari, salah satu manager-nya di tempat saya kerja ada yg berulang tahun, seperti tahun lalu saya yg bikin bday cake-nya, kalau tahun lalu saya bikin Strawberry chizcake kali ini pilihan-nya si Strawberry shortcake, resepnya waktu itu dapet dari blog-nya mbak Camelia, biar gampang saya tulis lagi resepnya.

STRAWBERRY SHORTCAKE
By Daniel Tay (Book : Just Desserts and Other Baked Treats)
1 kg strawberries (cleaned, hulled and sliced)--> saya 2pack strawaberry

Genoise Sponge
110 gr egg yolks --->(lk. 7 btr)
175 gr eggs --->(lk. 4 btr kurangi dikit)-saya 4 butir telur gak dikurangi *pemalesan*
170 gr sugar
110 gr light cake flour
55 gr unsalted butter, melted

Chantilly cream
1 litre whipping cream
100 gr sugar--->(aku ganti gula halus) - ngikutin mbak Lia pake gula halus :)
100 gr mascarpone cheese----> berhubung suka keju saya lebihin kira2jadi 125gr :)

• Preheat oven to 180 C (350 F)
• Prepare genoise sponge : Combine egg yolks, eggs and sugar in a mixing bowl and whisk on high speed for 10 minutes. Reduce to medium speed and whisk for another 10 minutes or until fine air bubbles form.
• Lightly fold in flour, followed by melted butter, until fluffy incorporated.
• Pour batter into a lined 20-cm (8-in) round cake tin. Level batter with a spatula and bake for 20 - 25 minutes or until the top of the came is firm to the touch. Remove from heat and leave aside to cool.
• Unmold cake and remove paper. Peel skin off top of the cake and discard. If not using immediately, cover with plastic wrap and freeze. Genoise sponge can keep for up to 6 weeks, frozen and 3 days, refrigerated.

• Prepare chantilly cream : Combine cream, sugar and mascarpone cheese in a mixing bowl and whisk at medium speed for 3 minutes. Increase to hign speed and continue to whisk until light and smooth. Set aside.

Cake Assembly :

• Horizontally slice genoise sponge into 2 equal layers. Place one layers on a cake board and place 22, 5 -cm (9-in) cake ring over. Spoon half of chantilly cream over and around sides of sponge layer and level with an angle palette knife. Arrange some strawberries on top of cream, then place second sopnge later over. Spoon remaining cream over and around sidees of cake and level again. Refrigerated cake until slightly firm. ---> saya gak pake loyang ring, tapi dihias seperti biasa, cake di belah lalu dioleh whipcream dan strawberry yg sudah dicincang ditaburkan di atas-nya baru ditutup lagi dengan cake baru dioles dengan sisa whipcream, topping-nya strawberry segar dioles selai aprikot.

• Gently ease cake ring from cake and remove. Coat side of cake with ground almonds, if desired. Decorate cake as desired and serve chilled.

Cake-nya sejenis spongecake gitu, dan begitu dipanggang wangiiiiiii banget :), cream-nya enak banget, pokoknya seger deh apalagi ditambah strawberry yg asem2.

Alhamdulillah semua-nya suka sama cake-nya, bos saya bilang enak cream-nya nggak bikin eneg :)).

Beberapa hari kemudian, terima bbm dari temen yg jauh di benua Afrika sana,  dia mau order bday cake buat adiknya, kebetulan adiknya ulang tahun pas dia pulang kampung. Cake-nya terserah, yg penting coklat, akhirnya saya buat deh sponge cake coklat, filling-nya pake whipcream & jeruk mandarin, dikasih pagar coklat dengan topping jeruk mandarin kalengan & strawberry. Resep spongecake-nya saya dapat kalau gak salah dari blog-nya Mbak Ria.

SPONGE CAKE
Bahan :
5 btr telur
5 kuning telur
1/2 sdm emulsifier
150 gram gula pasir
100 gram terigu
10 gram susu bubuk
100 gram butter
50 gram margarin
30 gram coklat bubuk, diayak
2 sdm pasta coklat

Cara membuatnya :
Panaskan oven lalu siapkan loyang dg diameter 22 cm, alasi dg kertas roti dan olesi dg margarin
Campur butter dan margarin lalu lelehkan, sisihkan.
Campur telur, emulsifier, terigu, gula, susu lalu kocok hingga kental.
Tambahkan coklat bubuk, kocok perlahan sampai rata.
Masukan campuran butter dan pasta sedikit2, aduk hingga rata. Tuang ke loyang lalu panggang sampai matang.



Senang-nya yg pesan puas dengan kue-nya, Alhamdulillah.