Today's menu:

Here you go. One pack contains 4 sheets of 22 x 22 cm folded. So, being carefull you can unfold it and obtain 88cm x 22cm.
Cost here is approx 60k.
Taste is OK for me, not as good as artisanal made, but with the temp here good luck making puff pastry folding dough and butter.

View attachment 4499

Lasagne is on the menu for tmrw dinner.
Haha, puff pastry making here is for the insane. While you may refrigerate to firm up the butter once anyplace else, here you have to do it numerous times and work really fast. We both products you shown here. Puff pastry as is and we roll out the Danish, stack, and form or cut. We never make plain rolls with them. Always filled. Which pastry worked best for you rolled?
 
Haha, puff pastry making here is for the insane. While you may refrigerate to firm up the butter once anyplace else, here you have to do it numerous times and work really fast. We both products you shown here. Puff pastry as is and we roll out the Danish, stack, and form or cut. We never make plain rolls with them. Always filled. Which pastry worked best for you rolled?
Agreed about the temperature, even with the frozen stuff you need to have the timing right and everything ready.
Even the "pousse" (2h "growth once cut and formed). Ideal temp 28C, I use my oven ("off"), put a thermometer inside and control the temp (28C) by putting a bowl of icy water inside.

I'am still at the trial period with the above ingredients.
Made croissants twice, pain au chocolat once yesterday.
Tomorrow will be what they call here "raisin roll" (pain aux raisins).
A little bit more complicated as you need to make the creme patissiere !
I'll keep this updated.

Economically it is sure worth it ! A croissant cost 20 / 22 k in a bakery here.
With one sheet of dough I can make 4 : 60.000 : 4 sheets = 15.000 : 4 croissants = less than 4.000 / pce.

Nice profit some are making....😁😁😁
 
Agreed about the temperature, even with the frozen stuff you need to have the timing right and everything ready.
Even the "pousse" (2h "growth once cut and formed). Ideal temp 28C, I use my oven ("off"), put a thermometer inside and control the temp (28C) by putting a bowl of icy water inside.

I'am still at the trial period with the above ingredients.
Made croissants twice, pain au chocolat once yesterday.
Tomorrow will be what they call here "raisin roll" (pain aux raisins).
A little bit more complicated as you need to make the creme patissiere !
I'll keep this updated.

Economically it is sure worth it ! A croissant cost 20 / 22 k in a bakery here.
With one sheet of dough I can make 4 : 60.000 : 4 sheets = 15.000 : 4 croissants = less than 4.000 / pce.

Nice profit some are making....😁😁😁
When needing to proof anything I fortunately have a larger size food dryer that I added a screen to for air blockage so as to not blow directly over the product. Just set the temp, add additional moisture and away we go.

You will need to put in a diagram as to how you get 4 croissants from one sheet of dough. Seem to be small to me.
 
Here you go. One pack contains 4 sheets of 22 x 22 cm folded. So, being carefull you can unfold it and obtain 88cm x 22cm.
Cost here is approx 60k.
Taste is OK for me, not as good as artisanal made, but with the temp here good luck making puff pastry folding dough and butter.

View attachment 4499

Lasagne is on the menu for tmrw dinner.
Just back from Denpasar, main purpose to get some construction material, ie, flexible conduit and cable, we stopped at Leo Bersaudara, bought both of them, Rp. 51,000 for Edo Danish pastry, Rp. 54,000 - for puff pastry, and 1 box of 160 pcs Frosen croissant 30g dough for Rp. 330,000 - less tan Rp. 2,100 per pcs, had nice lunch at Goddess Bakery, sanur and bought sour dough breads for Rp. 40,000. We skipped Grand Lucky.
 
You will need to put in a diagram as to how you get 4 croissants from one sheet of dough. Seem to be small to me.
It is.
Cut the 22 x 22 sheet in half, gives you 2 rectangles of 11 x 22 => cut in diagonal gives you a 2 triangles of rougly 11 cm base and 22 height.
A bit small and not perfect triangles, ideal would be 12 x 25 cm.


I'll need to check with keeping 2 sheets together which would give 44 x 22.

I made only just what I needed for my breakfast next morning.
May make bigger batches and freeze part of it ?
 
Just finished tomorrow's breakfast !
A bit more work than croissants as you have to prepare the crème patissiere.
A bit small (size of dough sheet and to close to each other during the proof)
Otherwhile very nice taste and even crispy on the outside.

20241202_161233.jpg
 
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I'm not French, so air fried croissant with edam cheese is good enough for me.
Will try with raisin tommorow.
IMG_20240820_053757.jpg
 
Lasagna this evening.
Between the raisin rolls and this that's a few hours in the kitchen...
20241202_180745.jpg


20241202_181012_copy_1024x768.jpg
 
I'm not French, so air fried croissant with edam cheese is good enough for me.
Will try with raisin tomorrow.
View attachment 4504
I am fully aware that the topping is melted cheese, but to me It looks more like a half chicken rather than croissant 🫢🫢🫢

How about trying using cheese as a filling instead of a topping, so the melting cheese doesn't end up looking like chicken skin?
 
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I am fully aware that the topping is melted cheese, but to me It looks more like a half chicken rather than croissant 🫢🫢🫢

How about trying using cheese as a filling instead of a topping, so the melting cheese doesn't end up looking like chicken skin?
those are three 30 gram croissants sticking each other so I can put lot of cheese. Not very beautiful but baked (fried) cheese is very yummy.
I tried using cheese for feeling several times, does not work well with frozen croissant dough. Work well with choco chip.
 
I am fully aware that the topping is melted cheese, but to me It looks more like a half chicken rather than croissant 🫢🫢🫢

How about trying using cheese as a filling instead of a topping, so the melting cheese doesn't end up looking like chicken skin?
Was exactly my thought as well when I saw the picture...
 
Will try with raisin tommorow.
Air fryer does not work well for croissant dough with raisins - the hot air blown away the raisin; Fried raisin is not good too. I dont think I will try again, Still prefer cheese, can easily control to my like, gooey melted, crispy crunchy or a bit burn - all nice on its own.
 
Yesterday's dinner :
Seared tuna steack with lemon butter sauce.
First time I prepared this and the sauce turned out very nice ! Included fish broth, lemon, butter, a little soy sauce and dill.

Served with Basmati rice. First slightly fried in the pan with olive oil, then add paprika, coriander, garlic powder, ginger powder, curcuma, cloves, bay leaves. Add hot water, cover and let cook on very low fire. Serve "al dente" !

20241203_174917_copy_1024x768.jpg


Tonight porc blanquette, a regular classic.
 
Been there done that too. My wife is just as bad. People show up unannounced and she will cook enough to feed an army so that they are not hungry and then send them all of the leftovers.
I want to say something about food, related to the previous post. But I place the following here, so it won't derail the original topic.
My mom said, Chinese (maybe other Asian too?) people will conciously have some left over just in case they have unannounced family/friends/guest coming after dinner. The point is that they don't want anyone to sleep with empty stomach. The same idea why some people like to cook a lot to feed other people.
I got the idea but I prefer not to have left over and have fresh food the next day.
 
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we eat out most days and then Sundays I bbq chicken or burgers with mixed veg andmashed spuds or homemade chips/fries.
Sidenote, the other week I bbq'd my first ayam kampung....... tasted ok but was tougher than owlsh*t. Any advice for future attempts gratefully accepted
Ayam Sebatu , like chewing on an old boot yet the locals here in Java all breed them an serve them at all functions . 99% of them are free range , roam the streets eating all the rubbish . Boil them for 4 hours then throw them in the bin .
 

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