La Marquise

25/12/2023

29/09/2023

..(dalam Bahasa Indonesia setelah yg inggris kacau ini ya)..

A must to have in almost every meal in Indonesia (in particular, Java), tempeh is like cheese for French people. In a way, it is the Javanese vegan cheese. To make tempeh, we grow mould of Rhizopus oligosporus or Rhizopus oryzae on cooked soy beans for a couple day. Rich in protein, tempeh can be eaten raw for its probiotic benefits, especially when it's made in a good hygienic way.

Is it difficult to make tempeh? Hmm.. yes and no. It is easy in a warm and moist place, but not that simple in my dry and cold (approx. 30-40% humidity, 25-26°C) air-con'ed apartment. Also, I noticed that I have to pay attention on different treatment needed for making tempeh in plastic bags and in moulds/cups, to ensure the best growing condition for the mould to grow.
OK, enough for now, it's getting too long. Anyway, there will be another new level in my tempeh journey. Stay tuned 💕
~~~~~~~~~~~
Sebagai orang Indonesia, tempe udah paham banget lah yaa.. jadi ndak perlu jelas2in kayak yg boso enggres itu kan ya 😅🤣
Cumaa.. boleh dibilang ini nih level baru dalam pembuatan tempe. Belajar dari Ibu Jessica Halim, bahwa kita bisa bikin tempe dengan diwadah2in gini. Bisa kontak beliau di IGnya kalau pengen belajar juga.
Nah tempe ini ada rasa "manis" dan tidak getir/pahit sama sekali. Dina Widyasanti yg minggu lalu cicip, reaksi spontan bilang: "kok enak? ndak berasa kedelai". Dan kami nikmati jadi sandwich "keju" dengan roti baguette multigraines La Marquise yg dioles butter salted... alamaak.. huweeenaaakk!!
Sekian.

07/09/2023

💞Baguette Multigrains💕

Saat ada oleh2 keju tiba dari Perancis, itu berarti saat untuk mengadon roti eropa. Kali ini kita bikin keju camembert berteman dengan roti baguette yang diulen dengan biji2an. Wijen hitam dan putih, chia seeds, sedikit flaxseeds, dan biji bunga matahari. Adonan hidrasi 75% dengan proses long fermentation, 18 jam bulk fermentation di kulkas.
😋 Bon appétit 😍

26/08/2023

💗 Chocolate Muffins 💕
It's where the powder from France and the chips from Belgium met. Result: intense flavor 😋 every body loves 😍

22/04/2023

🕌 EID MUBARAK 🕌

1444 H

💞 Love to you all ♡

25/12/2022

🎄Merry Christmas 🎅
To all who celebrate

Thank you for the photos that I looooove 😍 so much!!
Please feel free to contact Ika for photograph commission

25/12/2022

🎄Merry Christmas 💝

May you have a lot of LOVE and Christmas COOKIES 😋

02/05/2022

💕 EID MUBARAK 💕

09/04/2022

💕 Choux Cream Cake 💕.
Yang terbaru dari La Marquise, enak lhoo.. 😋

21/12/2021

💕 Fruit Soft Cookies 💕

When you crave for a real fruit in cookies, there's only one place to get them... from my kitchen 👏😋 yay!!

Specially made for this holiday season, let me know if you want some too 🤗
- RASPBERRY Chocolate Chunks, favorit classic combination now in cookies too!! 👏
- BLUEBERRY White Chocolate, blueberry mixed into the dough for a stronger flavor
- STRAWBERRY Cream Cheese, inspired from strawberry cheesecake
- GEDONG GINCU MANGO Roll, the local fragrant delicacy

Size +/- 8 cm

And... stay tune tomorrow for the TOMATO cookies, one of a kind that definitely will surprise you 😉
# pastryjakarta **ggincu

29/10/2021

💝 French Macarons 💕

These gems are like gift from heaven.. of couse when done correctly.
I heard people said : "Ah, I don't like macarons, they are just cute to see but sooo sweet.." Well, I feel sorry for these people, they haven't found good macarons.
When the macarons became the icon of French pastry (and still are), it cannot be just sweet sweet sweet.. there's must be something more, something special.
In French pastry, flavor is always #1.. Here, the balance of flavor is important. Then comes #2, which is the texture.. and so on and so on..
The good macarons in French, never never too sweet. They are sweet.. yes, but decently sweet to bring out the most important thing in french pastry : flavor!
So.. if you think you don't like macarons, try our macarons 😋
Happy coming weekend every body.. God bless 💝

**ggincu

15/09/2021

Brioche Roulée au Fromage 💕
Brioche atau roti mentega khas Perancis, dibuat dengan komposisi butter yang banyak (50% atau lebih).. dan harus butter ya 👏. Tentunya menjadi tantangan bagi kita di negara tropis ini, agar butter tidak meleleh selama proses pembuatan sampai saatnya dipanggang di oven.
Dan bagi La Marquise, semuanya harus se-authentic brioche di Perancis sana, dengan resep Brioche Classique yang tidak menggunakan air atau susu cair atau cairan lain.. 100% cairan dari telur. Kebayang d**g berapa banyak telur yg digunakan👌😉..
Paduan keju parmesan, grana padano, olesan cream cheese, dan rempah asli Perancis Herbes de Provence semakin memperkaya rasa roti khas Perancis ini.