・Callum's Croissant Pudding with Clotted Cream and Berries ・

เจ้าของบล็อกไปเห็นสูตรนี้เข้าจากใน pantip ค่ะ
เห็นคุณว่านน้ำเขาทำ ก็เลยลองทำดูบ้าง แถมยังได้ดู Junior Master Chef ทำเอาหลงเสน่ห์เด็กน้อยทั้งหลาย เด็กๆทุกคนทำอาหารกันเก่งสุดๆ แถมแต่ละคนก็ดูจิตดีมาก แม้ว่าจะต้องแข่งขันกัน แต่ก็ให้กำลังใจกันตลอดเวลา ไม่มีดราม่าให้เหนื่อยหัวใจ

I've found this recipe from pantip.com

One of board member have made it and also introduced me "Junior Master Chef".

After I watch this cooking reality, I'm totally fall in love with the kids. They all are fantastic, their cooking skill are superb and they also have a good heart, always cheer up other contestants even they are in the competition. That's  so cute.

ใครอยากลองทำตาม ดูได้จากลิงค์นี้นะคะ

แต่รู้สึกว่าคุณว่านน้ำเขาจะมีปรับสูตรนิดหน่อย

If you can read Thai, you can get the recipe from the link below, but she was adapted in some part of the recipe.

http://webcache.googleusercontent.com/search?q=cache:6NN14LHL6WQJ:www.pantip.com/cafe/food/topic/D12352658/D12352658.html+&cd=7&hl=th&ct=clnk&gl=th 

สำหรับสูตรออริจินอล ตามมาที่นี่เลยค่า เจ้าของบล็อกทำตามสูตรออริจินอลนี้แล เพียงแต่ว่า เค้าไม่มี chocolate croissant ก็เลยใช้ croissant ธรรมดาแทนนะจุ๊ ผลลัพธ์ที่ได้ก็ไม่มีผิดหวังค่ะ เนื้อ pudding นุ่มมมม croissant ก็กรอบ ทานพร้อมครีม ซอสช็อคโกแลต และสตรอว์เบอร์รี่ รสชาติลงตัวมากค่ะ

The original one that I did is below link, but I substitute chocolate croissant to butter croissant. The result is great pudding texture is so soft contrast with croissant that is crunchy outside. Combining with clotted cream, chocolate sauce and marinated strawberry made this dish remarkable. 

https://docs.google.com/viewer?a=v&q=cache:AeMyBS1ivLwJ:www.masterchef.com.au/recipesapi//docs/pdf.aspx?rid%3D139%26sid%3D1%26template%3Drecipe-main+&hl=th&gl=th&pid=bl&srcid=ADGEEShzQd59Fao06jE29_7BXpIumWRf6F8Af0Lm2krHtWcCXbkxT-g4RRingt-R3Qy0QS9Xlhbq2pAhrbrP7iNcPuRjk44cd5YvYeh3KUGxp47x8Zcj3250ZoXdkqW5GyyYkbe1riWN&sig=AHIEtbQqoTM1qVgC60VYdXcggcY8AwYFRQ&pli=1

ทานกับแยมเสาวรสก็เข้ากันดีนะคะ

Variation: with passion fruit preserved

ทาน Croissant pudding จนหมด ยังมีซอสช็อคโกแลตอยู่พอสมควร เลยเอามาทานกับนู่นนี่เรื่อยเปื่อยค่ะ

ซอสช็อคโกแลตนี่ พอแช่เย็นแล้วเนื้อจะแน่นหน่อย เหมือนมูสเลยค่ะ แต่พอออกจากตู้เย็นซักพักก็จะเหลวนะคะ ทานตอนเย็นๆ อร่อยกว่าค่ะ

After I finished my croissant pudding I still have some amount of chocolate sauce so I adapted to have my chocolate sauce in variations below.

This chocolate sauce is quite like a mousse once chilled but rather runny when time passed so you  should have it once still cold.

 ทานกับสตรอว์เบอร์รี่

With strawberry.

กับมันฝรั่งทอด

With chips

กับนมตุ๋น สูตรตามนี้เลย http://topicstock.pantip.com/food/topicstock/2009/06/D7947636/D7947636.html

With steamed milk

กับแครกเกอร์

With cracker

ส่วนใครอยากดูความน่ารักของน้องๆ และฝีมือทำอาหารเทพๆ ตามไปที่นี่เลยจ้ะ

For those who want the see kids' loveliness and their amazing skill, follow the link below.

http://www.dailymotion.com/video/xesgkq_junior-masterchef-aus-episode-1-par_shortfilms

・Mille crepe・

Because I have whipped cream left from decorating blueberry cheesecake.
So I thought of make something that has whipped cream as an ingredient.
and I thought of Mille crepe.
It was the sweets that I always avoid. Because I think it's too complicate and I always admire those who can do it.
But since I have plenty of time and it's not an order from my customers so I have a chance to fail again and again, why don't give it a shot.

I search recipes from the internet and I found this one.
But since it was written in Thai. So I will translate as below.
Thank you khun Lookson for the recipe ka.

By the way, the recipe owner work more hard than me. She has 4 component in this cake.
- Sponge cake (base)
- Crepe
- Whipping cream (I use plain whipping cream, didn't add any icing or flavor)
- Strawberry sauce
But since I'm a super lazy girl, I decide to cut off the sponge cake part and using only crepe, whipping cream and strawberry sauce.

Crepes

Made 15 sheets of 9-inch crepes, or 24 sheets of 7-inch.

Ingredients: Crepe batter

4 Eggs
Milk 500 cc.
Sugar 1 tbsp.
All purpose flour 200 grams.
Salt 1 / 8 tsp.
Baking powder 1 / 2 tsp.
Vanilla 1 / 2 tsp.
40 g unsalted butter, melted.

Direction
Strat from sifted flour, salt and baking powder together.
In a large mixing bowl, add eggs, sugar and 250 cc milk in. Mix together.
Then, gradually put 1 / 3 amount of flour into mixture. Then stir. Add the rest, stir.
Then pour the rest milk in.. Then stir.
Followed by the melted butter, vanilla. Then stir again.
Wrap with plastic cover and chill for 30 minutes to 2 hours.

When ready to fry crepe, bring crepe batter out of the fridge. Stir.
Put teflon pan on medium fire. Pour the batter in. Spread evenly.
Wait until you see the bubble then reverse side.
(Don't panic if you fail, me too. Haha..)
Cook until the crepe got golden. Bring it out.
Repete frying until the batter is out or until you feel tired (like me).

Don't worry about left over batter, you can keep it or up to 4 days.
But if you fry it all, that's better. You can keep crepes by store it in the ziplock back between pieces of wax paper and freeze it up to 2 months.
When you need it you just leave it thaw in the room temperature and then warm it in the pan/oven.

Ingredients: Strawberry sauce

2 Cups fresh or frozen strawberry
1 / 3 Cup sugar

Direction

Put Strawberry in the saucepan and use potato masher to mash up strawberries.

Add sugar and bring it on middle heat.
Wait until the sauce boiled and thicken up.

Now if any one wants a smooth sauce, use the seive and leave it cool.

Assemble

Laid crepe on a plate, spread over with whipped cream.
Then repeatedly the crepes - cream - crepe - cream - crepe action.
Until you don't have crepe / whipped cream / energy left.

Trim the edge for better look.
Chill and serve with strawberry sauce.

Tada!

Lastly, I was glad that I try. Enjoy :)