Le Celeste Pâtisserie

An online pastry learning experience

[pradyking]

Tomato and basil OG. The cross section shows the yellowish crumb. 100% hand laminated and rolled. Still dreaming of a dough sheeter though. For a big flavour punch, I have add chopped sun dried tomato, dried basil and tomato soup powder to the dough recipe. 50% butter ratio, 8 hours poolish ferment and 24 hours detrempe bulk ferment . . . . . . #leceleste #perth #viennoiserie #patissier #perthdesserts #perthpastry #perthisok #pastrychefsofinstagram #australia #pertheats #pastryelite #pastrychefsinaustralia #pastrychefsindia #chefstalk #sweets #desserts #pastryrevolution #insiderdessert #insiderfood #bbcgoodfood #sbsfood #ozeatingwa #pastrychef #urbanlistperth #goodfood #eater #simplistic_food #croissant (at Perth, Western Australia) https://www.instagram.com/le_celeste_patisserie/p/Bun9w35HeEv/?utm_source=ig_tumblr_share&igshid=1d5qc1tyo3nql

[pradyking]

My home to the classic Oz chocolate bar the Cherry ripe in a tart form. Chocolate tart, coconut frangipane, morello cherry compote finished with brilliant red glaze, cherry pearls, coconut wafers and dark chocolate shards. . . . . . #leceleste #perth #DessertMasters #patisserie #eustralis #perthdesserts #perthisok #pastrychefsofinstagram #australia #pertheats #pastryelite #perthisok #pastrychefsinaustralia #pastrychefsindia #chefstalk #sweets #desserts #pastryrevolution #eustralis #insiderdessert #insiderfood #bbcgoodfood #sbsfood #ozeatingwa #urbanlistperth #goodfood #chocolate #cake #weisschocolate #eater #simplistic_food #lesvergersboiron (at Perth, Western Australia) https://www.instagram.com/p/BuNq4JKHiLY/?utm_source=ig_tumblr_share&igshid=1xqnf15mhd0d0

[pradyking]

Blood 🍑 and yoghurt panacotta, 🍓 and rhubarb compote, compressed strawberry, chocolate crumble, vanilla sable, blueberry gel #leceleste #pastrychefperth #pastryelite #amazingpatissier #perth #australia #aussiechef #dessert #pastry_inspiration #DessertMasters #ChefsOfInstagram #pastrychef #chefstalk #eustralis #chocolatweiss # #perthdesserts #perthisok @eustralis #pastryrevolution #pastrychefsofinsta #worldofpastrychefs @australia #patisserie #pastry #peach #strawberry #rhubarb #blueberry https://www.instagram.com/p/BnGGgTsFxO3/?utm_source=ig_tumblr_share&igshid=lnehe4ofc4hk

[pradyking]

Saffron poached pear, almond and crumble tart, vanilla gelato. Simple pleasure stripped of fancy glazes, modern elements, foams, soils, powders, gels and things which make a dessert contemporary these days. But sometimes this is a dessert you want to order and enjoy. #leceleste #pastrychefperth #pastryelite #amazingpatissier #perth #australia #aussiechef #dessert #pastry_inspiration #DessertMasters #ChefsOfInstagram #pastrychef #chefstalk #eustralis #chocolatweiss # #perthdesserts #perthisok @eustralis #pastryrevolution #pastrychefsofinsta #worldofpastrychefs @australia #patisserie #pastry

[pradyking]

pâte feuilletée(puff pastry), mango and passion fruit Bavarian cream, passion fruit Crème Légère and mango caviar. My adaptation of millefeuille #leceleste #pastrychefperth #pastrydelights #okmycake #cakerytechniue #chefsplateform #PASTRYELITE #amazingpatissier #pastry_inspiration #DessertMasters @pastrychefsworldwide #ChefsOfInstagram #pastrychefsworldwide @pastry_academy_of_elite @pastry_chefs_of_insta @chefgossips #chefstalk #eustralis #chocolatweiss # #cakebakesweets #ozeatingwa #insiderdessert #insiderfoood #sweetvideo #perthdesserts #perthisok #foodandwine #foodnetwork #chefgossips @eustralis @_chocolate_jewels_ #pastryrevolution #pastrychefsofinsta #worldofpastrychefs #australia @australia #chefsgossips (at Perth, Western Australia)

[pradyking]

Iced chocolate semifreddo, faux cherry meringue(without egg whites) chambord reduction, raspberry friand, kalamansi & mint gel, raspberry, confetti #pastrychefperth #pastrydelights #okmycake #cakerytechniue #chefsplateform #PASTRYELITE #amazingpatissier #pastry_inspiration #DessertMasters @pastrychefsworldwide #ChefsOfInstagram #pastrychefsworldwide @pastry_academy_of_elite @pastry_chefs_of_insta @chefgossips #chefstalk #eustralis #chocolatweiss # #cakebakesweets #ozeatingwa #insiderdessert #insiderfoood #sweetvideo #perthdesserts #perthisok #foodandwine #foodnetwork #chefgossips @eustralis @_chocolate_jewels_ #pastryrevolution #pastrychefsofinsta #worldofpastrychefs #australia @australia #chefsgossips (at Perth, Western Australia)

[pradyking]

🥥 lemongrass and vanilla panacotta, strawberry glass, caramelised puffed rice, stewed blueberries, bergamot caviar, coconut foam. #pastrydelights #okmycake #cakerytechniue #chefsplateform #PASTRYELITE #amazingpatissier #pastry_inspiration #DessertMasters @pastrychefsworldwide #ChefsOfInstagram #pastrychefsworldwide @pastry_academy_of_elite @pastry_chefs_of_insta @chefgossips #chefstalk #eustralis #chocolatweiss # #cakebakesweets #ozeatingwa #insiderdessert #insiderfoood #sweetvideo #perthdesserts #perthisok #foodandwine #foodnetwork #chefgossips @eustralis @_chocolate_jewels_ #pastryrevolution #pastrychefsofinsta #worldofpastrychefs #australia @australia #chefsgossips

[pradyking]

Gianduja ganache, microwave gianduja 🍫 sponge, cherry fluid gel, Caramel chocolate chantilly, chambord cream, fres des Bois sorbet #pastrydelights #okmycake #cakerytechniue #chefsplateform #PASTRYELITE #amazingpatissier #pastry_inspiration #DessertMasters @pastrychefsworldwide #ChefsOfInstagram #pastrychefsworldwide @pastry_academy_of_elite @pastry_chefs_of_insta @chefgossips #chefstalk #eustralis #chocolatweiss # #cakebakesweets #ozeatingwa #insiderdessert #insiderfoood #sweetvideo #perthdesserts #perthisok #foodandwine #foodnetwork #chefgossips @eustralis @_chocolate_jewels_ #pastryrevolution #pastrychefsofinsta #worldofpastrychefs #australia @australia (at Perth, Western Australia)

[pradyking]

New dessert verrine. Tapioca cooked in blood orange juice. Compressed and sous vide strawberries, strawberry consommé, green apple foam using methocel, coconut snow. Gluten free, dairy free, but free, low sugar , vegan all those studied boxes ticked. #pastrydelights #okmycake #cakerytechniue #chefsplateform #PASTRYELITE #amazingpatissier #pastry_inspiration #DessertMasters @pastrychefsworldwide #ChefsOfInstagram #pastrychefsworldwide @pastry_academy_of_elite @pastry_chefs_of_insta @chefgossips #chefstalk #eustralis #chocolatweiss # #cakebakesweets #ozeatingwa #insiderdessert #insiderfoood #sweetvideo #perthdesserts #perthisok #foodandwine #foodnetwork #chefgossips @eustralis @_chocolate_jewels_ #pastryrevolution #pastrychefsofinsta #worldofpastrychefs #australia @australia (at Acqua Viva on the Swan)

[pradyking]

Citrus tasting plate. Lime pie, lemon cheesecake, mandarin gel, mandarin cream, lemon cello jelly #pastrydelights #okmycake #cakerytechniue #chefsplateform #PASTRYELITE #amazingpatissier #pastry_inspiration #DessertMasters @pastrychefsworldwide #ChefsOfInstagram #pastrychefsworldwide @pastry_academy_of_elite @pastry_chefs_of_insta @chefgossips #chefstalk #eustralis #chocolatweiss # #cakebakesweets #ozeatingwa #insiderdessert #insiderfoood #sweetvideo #perthdesserts #perthisok #foodandwine #foodnetwork #chefgossips @eustralis @_chocolate_jewels_ #pastryrevolution #pastrychefsofinsta #worldofpastrychefs #australia @australia (at Perth, Western Australia)

[pradyking]

Glazing lemon cheesecake dome for citrus tasting plate @acquavivaontheswan @jojoscafe (at Acqua Viva on the Swan)

[pradyking]

Simplicity at its best. Dark 69% chocolate brownie, milk caramel chocolate whipped ganache, chocolate plaquette. (at Acqua Viva on the Swan)

[pradyking]

Chocolate Delice- chocolate cake, gianduja mousse, hazelnut crunchy glaze, vanilla bean gelato. New dessert for set menu. (at Acqua Viva on the Swan)

[pradyking]

Part 4/4 Baking grammar: - [ ] Autolyse- a technique aimed at maximum water absorption in flour to aid gluten development without overworking the dough. Ideally done through mixing flour and bulk of water till just combined and left to rest for 30-60 mins in the mixing bowl. - [ ] Bulk proving- proofing undivided dough covered with damp cloth or plastic wrap in a bowl/bucket/container to promote yeast fermentation which gives volume to the dough and produce air pockets in dough aided with carbon dioxide. Relaxes the dough, strengthens the gluten bond in the dough, and develop the flavours - [ ] Proofing- Resting the dough in appropriate conditions to promote fermentation and leavening in the dough aided with wild yeast or added yeast. Gives volume, flaocour and lightness to breads. By product of proofing are Carbon dioxide, acetic acid, lactic acid and alcohol. Carbon dioxide is trapped in gluten structure which makes the dough expand initially through bubbles and air pockets. Alcohol is vaporised in baking stages - [ ] Cold proofing- proofing/retarding at folder temperatures mainly below 10*c. Proving temperatures decide the final flavour of the bread. Dough proofed at warmer temperatures produce more lactic acid acid which gives the bread a very mild taste Cold proven dough produce a lot of acetic acid in the dough which gives the sourdough bread its signature tang and sourness. #sourdough #realbread #pastry #perth #australia #baker #learnerspermit @bread_masters_ @cityofperth @cityofvincent #comingsoon #artisan #boulangerie @australia @pastryelite @pastry_chefs_of_insta @pastry_inspiration @pastrychefsworldwide @pastryrevolution (at Perth, Western Australia)

[pradyking]

Part 3/4 of sourdough series Sourdough starter feeding chart - [x] 100% flour - [x] 50%water - [x] 66% sourdough starter - [x] 12 hours refreshing period Bread dough: - [x] 100% bakers flour - [x] 72% water - [x] 30%starter(refreshed 12 hours before) - [x] 2% salt - [ ] Now to remind again percentages are expressed as a percentage of flour with flour always denoted 100%For eg if you are using 100g flour, then water will be 100*72%=72grams Autolyse water and bakers flour for 30 mins, mix salt with little water and mix with autolysed dough. Mix starter and autolysed flour mix till gluten just develops. Bulk prove the dough for 3 hours- turning the dough 3 times in between and bulk prove for another 5 hours afterwords. Portion and bench rest for 30 mins Shape and mould in banetton baskets and cold prove for 18 hours-30 hours #sourdough #realbread #pastry #perth #australia #baker #learnerspermit @bread_masters_ @cityofperth @cityofvincent #comingsoon #artisan #boulangerie @australia @pastryelite @pastry_chefs_of_insta @pastry_inspiration @pastrychefsworldwide @pastryrevolution (at Perth, Western Australia)

[pradyking]

Continuing from my last post. I will explain the second and third stage of sourdough starter making along with refreshing cycle and ratios. I prefer to use a stiff starter for this recipe if sourdough. Stage 1-100g wholemeal flour+100g warm water, rest for 3 days at room temperature till starts to bubble. Stage2 -200 g stater+200g rye flour or wholemeal flour, combine to a shaggy mass and mature for another 2-3 days till bubbly. Stage 3-Take 250g starter from day 4 and discard the rest. Mix with 380g bread flour and 190g water to make a thick dough and reserve in a jar for another 2 days. Continue feeding the starter in the same ratio as stage 3 every 2 days for the next 1 week. The sourdough will take at least 2 weeks from scratch to fully develop the wild yeast. To make the bread dough refresh the starter at least 12 hours in advance in the same ratio as stage 3. Feeding the starter always as in stage 3 as well and keep the starter in fridge. Feed alteast 2 times a week to keep it healthy and flourishing. Next post I will discuss the dough making and final baking stages (at Perth Central Business District, Perth)

[pradyking]

I will do a series on home made artisan sourdough breads in stages. The aim is to simply the process down to a home cook. Sour dough bread . I will start with a sourdough starter first. My last starter was more than 3 years old and I lost it the business closing down. I am starting a new one this time around from scratch. In a mason jar I have mixed 100g each of spelt wholemeal and spelt white bakers flour with 200ml warm water and dunked in a 1/4 peeled onion. The flours can be replaced with wheat bakers flour or rye as well. Remove the seal rubber from the jar to let the stater breath easily. The onion is there to promote enzymatic activity and grow bacteria in the sourdough. The starter will be matured for next 3 days at room temperature and the onion removed. I will explain the second stage in another post #artisan #perth #boulangerie #sourdough (at Perth, Western Australia)