Academy of Pastry Arts Malaysia

Lot 16, Jalan 51A/223,

46100 Petaling Jaya, Selangor, Malaysia
www.academyofpastryartsmalaysia.com

MASTERCLASS

Earl grey cheese paris brest

Preparation Cooking
Total time Student
time time

Pate a Choux Procedure

Ingredients Quantity (Gr)
1. Boil together milk, water, butter, sugar and salt.
Milk 125 2. Add in sifted flour and cook until the mixture
Water 125 leaves the sides of the pan.
Butter 125 3. Remove from heat and beat to cool to room
Sugar 5 temperature.
Salt 5 4. Once cooled, add eggs one by one while mixing
Eggs 250 continuously.
All purpose flour 163 5. Pipe and bake at 160-170°C for 1 ½ hour,
depending on size

Craquelin
Procedure:
Ingredients Quantity (Gr)
Butter 150 1. Cream butter and sugar together.
Brown Sugar 150 2. Add in rose flour, mix well.
Rose Flour 180 3. Roll to 2mm and freeze.

Croustillant base Procedure

Ingredients Quantity (Gr)
Praline 70% 150 1. Melt the choc then mix in the praline and fold
Dark choc 67% 50 over the feulletine.
2. Rolled to 4 mm thickness and cut to round
Feulletine 130
shape.
 Academy of Pastry Arts Malaysia
Lot 16, Jalan 51A/223,
46100 Petaling Jaya, Selangor, Malaysia
www.academyofpastryartsmalaysia.com

Creamy cheese filling

Ingredients Quantity (Gr) Procedure
Cream cheese 278
1. Soft down the cream cheese in microwave, mix
Sugar 69 together with sugar, inverted sugar.
Inverted sugar 15 2. Slowly blend in the yolk, egg, flour and whipping
Egg yolk 27 cream.
Whole egg 23 3. Pipe into dome shape mould and bake with 160’C
Flour 8 for app 7 min.
Whipping cream 120

Procedure
Earl grey whipped ganache
1. Infuse the cream with earl grey tea leaf.
Ingredients Quantity (Gr) 2. Strained and rescale to the amount.
Cream 150 3. Heat the 1st cream, add in the gelatin mass.
Gelatin Mass 21 4. Pour over the white chocolate, emulsify.
White chocolate 120 5. Last, blend in the cold cream.
Cold cream 350
Earl grey tea leaf 12

Citrus pain de gene Procedure:

Ingredients Quantity (Gr)
1. Warm up the marzipan and blend in the egg.
Marzipan (60%) 300
2. Whip until fluffy and mix in the lime zest.
Egg 195
Egg white 112.5 3. Make meringue with egg white and sugar.
Lime zest 2pcs 4. Fold the meringue into the Marzipan- sabayon
Sugar 105 mixture then follow with the Cake flour.
Cake flour 75 5. Lastly, Fold in the butter.
Butter 97.5 6. Bake 180’C for approximately 10 min.