Academy of Pastry Arts Malaysia

Lot 16, Jalan 51A/223,

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

MASTERCLASS

Tart Mille Feuille

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.
Flour (t55) 163 5. Pipe and bake at 160-170°C for 40min ,
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.

Procedure:
Puff Pastry
Ingredients Quantity (Gr) 1. Mix flour, salt, melted butter and water together.
2. Rest dough overnight in fridge.
Flour (t55) 500 3. Roll out into a rectangle and place folding butter
Salt 10 in the center.
Anchor Butter 82%, 4. Make 1 simple fold and 1 double fold.
100 5. Rest in fridge for half a day and repeat step 3.
melted
6. Rest in fridge for another half day and roll out
Water 205 onto a tray.
Anchor Butter 84%, 7. Sprinkle caster sugar on both sides and place a
375 tray on top.
for folding
8. Bake at 160°C for 15mins and turnover to finish
baking.
 Academy of Pastry Arts Malaysia
Lot 16, Jalan 51A/223,
46100 Petaling Jaya, Selangor, Malaysia
www.academyofpastryartsmalaysia.com

Hazelnut Praline Cream Procedure

Ingredients Quantity (Gr)
Milk 320 1. Realise a pastry cream, add in praline,
Cream 57.5 hazelnut paste and gelatine mass.
Sugar 67.5 2. Cool down to room temperature.
Custard Powder 35 3. Add in whipped cream.
Egg Yolks 75
Vanilla Pod ¾ nos
Hazelnut Praline 180
(60%)
Hazelnut Paste 25
Whipped cream 177.5
Gelatin Mass 40g

Vanilla Chantilly Procedure

Ingredients Quantity (Gr)
Cream 505 1. Infuse vanilla in hot cream and sugar.
2. Add in gelatin Mass.
Cream (Hot) 55
3. Blend in cold cream.
Vanilla Pod ½ pcs
4. Keep in chiller overnight, whip up before
Sugar 28
use.
Gelatine Mass 28

Orange Confit Procedure

Ingredients Quantity (Gr)
Mandarin puree 45.2 1. Warm up mandarin puree, yuzu puree,
orange marmalade, lemon confit, vanilla
Yuzu puree 31.4
bean and glucose in a pot.
Orange Marmalade 125.5
2. Whisk in sugar + pectin NH.
Lemon Confit 49
3. Bring to boil.
(candied)
4. Pour over marzipan and blend well.
Glucose 16
Sugar 29.25
Pectin NH 2.5
Marzipan 50% 31
Vanilla Bean ½ nos
 Academy of Pastry Arts Malaysia
Lot 16, Jalan 51A/223,
46100 Petaling Jaya, Selangor, Malaysia
www.academyofpastryartsmalaysia.com

Citrus pain de gene

Ingredients Quantity (Gr)
Marzipan (60%) 300
Egg 195
Egg white 112.5
Lime zest 2pcs
Sugar 105
Cake flour 75
Butter 97.5

Procedure:

1. Warm up the marzipan and blend in the egg.

2. Whip until fluffy and mix in the lime zest.
3. Make meringue with egg white and sugar.
4. Fold the meringue into the Marzipan- sabayon mixture then
follow with the Cake flour.
5. Lastly, Fold in the butter.
6. Bake 180’C for approximately 7 min.