Vanilla Profiteroles@ Vanilla Cream Puff ( Choux a la Creme)

profiteroles(choux  pastry) 1

This small little delicate  cream filled profiteroles or cream puffs are like finger food that suitable for any occasions.

Top up with this vanilla craquelin, as though dressing them with aromatic crunchy hats seemed a necessity.

Serve this with some fruit juice , tea or coffee, you just cannot stop popping in your mouth.

 

 

Vanilla Craquelin:(goes over the top of choux pastry)

  • 30g plain flour, sifted
  • 30g castor sugar
  • 25g Western Star butter ( or any  butter)
  • 1/4 tsp vanilla paste

1)Sift flour into a bowl, add sugar ,butter and vanilla paste, rub together until mixture forms a dough.

2)Roll out between  2 sheets of silicon paper.

3)Refrigerate for 30 minutes.

 

Choux Pastry / Pate a Choux:

  • 60ml water
  • 60ml milk
  • 60g  Western Star unsalted butter ( Or any unsalted butter)
  • 6g castor sugar
  • 80g plain flour, sifted
  • pinch of salt
  • 125g whole eggs, beaten

1)Heat water, milk, butter and sugar in a saucepan. Bring to boil.

2)Take pan off heat, add in sifted flour and salt.

3)Use spatula to stir until completely combined.

4)Return to cook on low heat, continue stirring until dough leaves the sides of the pan.

5)Transfer dough to a mixing bowl, leave to cool for 5 minutes, stirring occasionally.

6)Gradually add in the beaten egg into dough.

7)Beat the mixture until it is smooth with spatula.

8)Pour into a piping bag with plain round nozzle  of 8mm.

9)Preheat oven to 200c. Pipe choux pastry onto a baking tray lined with a non-stick baking mat, leaving gaps in between.

10)Using a 2cm round cutter to cut each craquelin into round disc. Top the piped choux pastry with craquelin disc.

11)Bake for 15 minutes, then turn down to 180C and cook for further 8-10 minutes until golden brown. Remove from oven, leave to cool.

how to make choux pastry

 

Craquelin+choux pastry

 

Note:

(a) Do not open oven for 12-15 minutes after placing choux into oven otherwise pastry collapses. Choux pastry rises when the moisture in dough heats and creates steam. If oven is opened before the outside of the dough has time to cook, the steam comes out of the dough, pastry then collapses.

 

Assemble :

  • Some whipping cream
  • castor sugar to your taste
  • vanilla paste

1)Beat cream, sugar and vanilla to soft peak formed.Make a small hole from the bottom of every choux pastry.

2)Pour vanilla cream into a piping bag fitted with round nozzle, pipe into cooled choux pastry.

3)Ready to serve or chill in refrigerator for an hour and ready to serve.

Note:

Be adventurous and creative to your filling, custard, cream with any flavours would make your profiteroles extra special because you create your own.

 

profiteroles(choux  pastry) 2

 

 

DSC_0520

 

DSC_0507

Cream in choux pastry

I also sliced the choux pastry into half, then piped in some freshly made vanilla cream, and top up with my favorite raspberry.(Cream can be made into personal preference such as chocolate, strawberries, coffee and etc)

 

Thanks for visiting and hope you like this simple sharing.

 

Love,

hellosweetdessert

Review: Adriano Zumbo Dessert Tasting

zumbo adriano dessert review 1

Dessert Name:

Ed, it’s been long time,

Individual

 

Description:

Cappuccino marshmallow mousse, chocolate crunch, lemon olive oil and coffee cremeux, chocolate olive oil sponge and chocolate mousse.

Contains: Tree nuts, eggs, dairy and gluten.

 

Finally I tried Zumbo dessert:

Yesterday, a rainy day during winter in June, I decided that I must get Zumbo Adriano dessert. I went to the store approximately 10 times, but something prevented me from getting a slice of Zumbo’s dessert until yesterday.

Visited Zumbo’s store for 10 times and have not try it yet, why?

Allow me to reason why I couldn’t make myself to get dessert from zumbo’s store:an hour of travel just to reach to Zumbo’s store;no place for customer to dine in;not much choices almost everytime I went there(also a good thing which limit my choices to get something exciting);not-so-welcoming staff towards first time clients like me.So far these are the reasons preventing me to move forward to be one Zumbo’s customer.

Until yesterday, I bought Zumbo’s cookbook.Okay, his desserts started to tickle my curiosity of wanting to really try one.I love all his Tim tam creations,I think it’s good enough to bring me back to his store and give it a real taste adventure.

Experience in front of Zumbo’s store :

I was in front of his store, again, making it 11 times now,however this time my husband and I are seriously considering to get his dessert.

Let see, the store served slightly more varieties desserts compared to the 10 previous times I came here for dessert window shopping, apart from his ordinary and familiar macarons.Besides, I saw some pastry, oh finally.I finally saw his well known “Zonut”( as you all know also named as” cronut”).

There was no designated counter area that I can find to place my orders, nor is any of staff friendly enough to acknowledge me or others customers. I circled the entire store which is more like a shoe box size,and yet there was nobody really noticing us. I was there approximately 5 minutes,I quickly scanned through all the customers, and realised there were high numbers of Asian tourist(Supposedly can be potential zumbo’s customer if given better customer service) was attracted by Zumbo’s desserts.

First thing we both noticed at the pastry area:There were fruit flies circulating above the pastries. My husband has an eagle eye alert on food hygiene. Winter with flies, how it this possible during such cold weather,I was astonished.

One Asian man in particular caught my attention:” Come and see these beautiful desserts, but what are those flavour? I couldn’t work out the components ? Guess we better go to next coffee store to find their staff who can explain and introduce their menus.Let’s go.”, this man was whispering to his friends and they were speaking in Cantonese.Indeed,I can understand because I am Asian myself.

Oh yes, there were  explanation cards of every desserts sitting inside the glass cabinet.Those explanation cards are sitting cold and stale inside without anyone make any effort to explain them in simpler way. Such ashamed! Not every customers comes to Zumbo store knows or ought to know all the vocabulary in dessert’s world. I wish that zumbo’s staff can be friendly and passionate towards approaching the Asian’s customers, because these tourist  can have great chance  to be a spender here or even to polish the reputation of Zumbo’s name outside of Australia, what do you reckon?Obviously, we are screaming for assistance here.

I wanted Zumbo’s dessert badly, so I finally caught a lady staff’s attention after 10 minutes standing there. I was politely asked for her permission before taking my orders:” May I ask, is there any specific line for me to place my orders or perhaps I was standing at the incorrect area to ask for your help?”

An English speaking lady who apparently looked like she is carrying a baby inside her, rolled her eyes to me and replied:” Oh, there isn’t any line here as you can see. The line is pretty much everywhere. I will come back to you in a moment” , she eventually approached us.

My husband wanted a yummy looking pastry, but there was not any explanation card, so I quickly asked this lady again:”May I ask what is that as there isn’t any name for that pastry.”

Thank God she replied:”It is sticky macadamia roll with caramel sauce.”

I placed my order and after paid, this lady quickly grabbed a blue paper box,and placed the dessert into the box. I noticed how reckless she has been treated  this piece of dessert.This was how she dealed with my dessert; she placed the dessert into a transparent plastic bag in an incorrect angle such that the lid of the paper bag was not shut well, it was half opened, and the dessert inside definitely is screaming for help, it can be squashed anytime soon.I always have serious issue with how to handle food especially desserts. A good piece of dessert like this  should be treated gently and full with care,so I opened my eyes widely and holding  down my inner scream :”Oohhhh……”

The lady finally got my sign language, she quickly rearranged the bag and dessert properly and handed it to me.

Since there isn’t any table for customers to dine in,I have to rush home with this dessert.Thank God it is winter.Picture yourself if it is summer time.No place to eat here and the delicate mousse dessert has to be traveled quite a distance back home.

New adjustments perhaps in NSW store?

Despite of the whole experience at Zumbo’s store in NSW, I wish the staff were friendly,passionate and approachable. Wish they can explain or describe the desserts for those who cannot understand some components of the desserts.I wondered, could it be the flies busy serving themselves with yummy pastries here give extra flavour to the desserts?

My husband is a super polite and nice man.If he noticed that  the staff’s service is questionable, it shows the staff has poor standard of service or just understaffed. My husband secretly complaint that how unacceptable the lady served me with her rolled eyes and sarcastic attitude.I guess I know simple English without double meanings, I don’t even realise this lady provided me  poor service, I was merely fixated with the dessert.My assumption was that God wants me to be less sensitive.

The taste of the dessert:

Okay, I tasted the dessert.I loved it. The main flavour came from the coffee and chocolate. The cappuccino marshmallow mousse is soft and melts into mouth.The sourness taste from the lemon olive oil cremeux lightly cuts through the sweetness of the dessert.The best part I adored  is  how the bottom chocolate crunch tastes in my mouth,it is slightly crunchy and the unexpectedly  saltiness in the  chocolate crunch is an amazing positive surprise.All in all, I do not mind to give my taste bud a sweet adventure  again. Nicely to go with a cup of  hot tea, oh ya~~~

The design of the dessert no doubt caught my attention compared to other’s desserts so far in this store. Wish there were more choices though,somehow.

I love all kind mousse desserts or cakes despite of being  severely lactose intolerant, together with my husband too. For Zumbo’s dessert, we are willing to take some enzyme pills before trying his dessert, guess worth the flavour in my mouth. My husband loved the sticky macademia caramel roll and I loved zumbo’s dessert. Both of us in a win- win situation.

 

zumbo adriano dessert review 4

 

Components of this dessert:(top to bottom)

  • milk chocolate glaze
  • Cappucino marshmallow mousse
  • Chocolate mousse(insert)
  • lemon olive oil and coffee cremeux(insert)
  • chocolate olive oil sponge(Insert)
  • chocolate crunch

Components are based on my own experience in desserts, because there is no specific explanation on the components in particular order.

 

zumbo adriano dessert review 3

For more information:

Adriano Zumbo

http://adrianozumbo.com/

639913-adriano-zumbo

 

 

This is a review based on my own experience in Zumbo, there is no intention on criticizing but purely describing my first attempt in Zumbo. Wish the store has more varieties ,and staffs are friendly(Not friendlier, but friendly).

 

Thank you for reading and enjoy life with desserts.

 

Love

hellosweetdessert

Vegetarian Wholemeal Pizza (Potato@Margherita)

vegetarian wholemeal pizza 7

 

Will you want to try super flavourful potato pizza with additions of:super aromatic garlic butter, crispy texture from the japanese panko?

 

2 toppings onto a large pizza:  potato pizza and classic margherita pizza.

This pizza dough recipe is supposed to be soft.After tasted the pizza from Domino back in Malaysia, husband and I fall  in love deeply.

Soft, flavourful and melt into your mouth. Crispy and chewy pizza dough definitely not to our liking. Guess explained I love Japanese soft bun.

 

Hope you like this sharing.

 

 

This pizza is:

  • no meat

  • wholemeal

  • lactose free

  • totally from scratch

  • Pack with flavours even this is vegetarian due to the garlic butter and japanese breadcrumb I used.

Basic  Wholemeal Pizza Dough:

basic pizza dough

 

 

 

 

Potato Filling:

  • 3 potatoes, peeled and sliced thinly
  • 2 tbsp olive oil
  • some salt and pepper
  1. Heat saucepan with oil, then saute the potatoes.
  2. Seasoned with salt and pepper to taste.
  3. Saute till potato just cooked.Take out and set aside for later use.

 

Tomato Sauce:

tomato sauce for pizza

 

 

 

Garlic Butter

  • 4 tbsp Lurpak  butter ( or any butter), room temperature
  • 2 cloves garlic, grated
  • 1/4 tsp mix herbs
  • 1/4 tsp white vinegar
  • pinch of salt and pepper
  1. mix all ingredients into soften butter to well combined and chill in fridge.

 

vegetarian wholemeal pizza 1

 

 

 

 

 

 

vegetarian wholemeal pizza 2

 

 

 

liddells-cheese-shredded-300x300 Liddells-cheese-block-300x300

These are the lactose free cheese I used for my pizza.

 

vegetarian wholemeal pizza 3

Assemble:

  • basil and parsley leaves
  • japanese breadcrumb
  • Liddells lactose free Block cheese ( or any cheddar cheese you prefer)
  • Liddells lactose free shredded cheese ( or any mozzarella cheese you prefer)
  1. Punch the dough to release air.
  2. Divide into 2 portions and roll into 2 round disc. Place onto the prepared baking tray lined with parchment paper. Roll  in 1 cm of the outer edge lightly and press in hard to form the thicker edge around the pizza base.
  3. Reserve half of the garlic butter, and spread the rest of the garlic butter over the pizza base.
  4. Arrange all the potato slice onto half of the pizza base. Sprinkled with the rest garlic butter onto potato, sprinkle with some japanese breadcrumb(about 1 tbsp), shaved some block cheese. Lastly sprinkled with basil leaves.
  5. For half of the pizza base: Spread  few tbsp of your tomato sauce , sprinkled with abundant shredded cheese and some fresh parsley leaves.
  6. Bake in preheated oven of 230c for 20-25 minutes, until base is brown and crisp.
  7. Brush with some garlic butter around the edge of the pizza.Serve.
  8. It is going to be very flavorful even without meat.
vegetarian wholemeal pizza 4

Chuck into the oven and bake bake bake

 

 

 Notes:

  • You can convert this wholemeal pizza into basic pizza dough by replacing 1/2 cup wholemeal flour with plain flour.
  • Occasionally you might require to add little more water to form a soft dough due to the different brand and quality of wholemeal flour use.Pour in extra water slowly into the dough while kneading by your machine if dough is starving for more water.
  • The finished pizza base is soft  compared to your usual crispy pizza base.
  • This is a fully vegetarian pizza that does not use any soy meat or any kind.Welcome to use any toppings you like.
  • If you prefer no adding garlic butter and japanese breadcrumb throughout your entire pizza making, feel free to eliminate from recipe,but the use of the garlic butter  and japanese breadcrumb definitely give the biggest impact to your pizza that you never have tasted so good before. This vegetarian pizza will never be the same again.
  • I used this recipe to bake one large pizza, however you can divide the dough into any portions as long as you adjust the baking temperature and time accordingly.

 

vegetarian wholemeal pizza 8

Hope you like this simple sharing.Welcome to drop by any comment.

 

Love

hellosweetdessert

 

Easy French Macaron shells( for decoration)

french macaron shells 1

There are 2 ways to create macarons shells:

1)French macaron : French method is much simpler just by folding french meringue into almond mixture

2)Italian meringue macaron: Italian meringue method is created by cooking sugar syrup(to 112C) then added into meringue and continued beating to firm peaks formed , finally folded into almond mixture.

This macaron is easy to make with few little steps that I think it is easier to master.

Since I want to use this macarons as part of the decoration for any cake I bake, so to me by using simple recipe like this is always accessible and quick to make.

Hope you like this recipe.

french macaron shells

French macaron shells:

  • 1 cup almond powder
  • 2 egg whites ( leave in room temperature for few hours or a day )
  • 1 cup icing sugar
  • 4 tbsp castor sugar
  • pinch of cream of tartar
  • some orange food colouring

1)Take a piece of parchment paper and draw 1.5 inch (3.5 cm) circles, spacing the circles about 1 inch apart. Invert the baking sheet and place on a baking tray.

2)Process almond powder and icing sugar together.Sift twice of the almond powder and icing sugar together in a mixing bowl.

3)In a clean bowl: Beat egg whites and cream of tartar until foamy, slowly add in castor sugar in 2 additions  and continued beating to soft peak. Add in orange food colouring and continued beating to a stiff peaks formed.

4)Fold in the meringue into the almond mixture in 2 additions until a thick lava-like batter is achieved.

5)Fill a pastry bag, fitted with 1/2 inch (1 cm) tip.  Pipe about 3.5cm circle  1 inch apart onto the parchment paper, using the template as a guide(usually pipe slightly smaller than the actual template size as batter will increase size after you tap the baking tray on the counter).Then gently tap the baking sheet on the counter to break any air bubbles.

6)Rest macarons at room temperature for about 30-60 minuges or until the top of the macarons are no longer sticky to your finger when you touch.

7)Bake the macarons in a preheated oven of 160C for 15-20 minutes, depending on your individual oven,in the middle rack of your oven . About half way  through baking, rotate your baking tray, front to back.

or

If your oven is a way too hot like a  furnace:Try bake your macaron on double trays(e) and bake your macaron at 160C until you begin to see your “feets” are formed on your macarons, remove the empty bottom tray immediately and reduce heat to 140C to finish off your baking.

8)Once baked, remove from oven, and allow to cool completely.

DSC_6846

1)Sift almond powder and icing sugar together few times

DSC_6847

2)Beat egg whites and sugar in a grease-free and dry bowl

step1

3)Beat egg whites and sugar till stiff peak(Firm peak)

step2

4)Fold in meringue into almond mixture in 2 additions

step3

5)Mix in orange food colouring paste,fold and press down the mixture.

step4

6)The final batter is lava-like and thick

step5

7)Pour in the batter  into piping bag with round nozzle

step6

8)Pipe in batter into prepared pan. Rest.Bake

step8

9)Final macaron shells

Note:

a)Process the almond powder until become powder form because you might find store bought almond powder, the granules are not powdery enough, some might be hard to sift through. Use processor to blitz almond and icing mixture for few seconds and then sift few times.

b) The correct consistency of the batter is: the batter falls back in the bowl in a visible ribbon and the ribbon disappears within 10 seconds.Remember under-mix or over-mix batter will not able to create nice macaron at the end.

c) Release the air bubbles on the unbaked macarons with the end of a toothpick.

d) Sometimes you might have to rest the macarons longer than the time required due to the humidity and temperature of your kitchen.

e)What is Double trays?

Place the tray with macaron batter onto another empty tray.Reason to prevent excessive high heat from the bottom of the batter(egg whites coagulates and expands too quickly) can crack your surface of your macarons.

e)To see if macaron is baked properly:Once baked, try lifting the macaron slowly, if easily lift off clean without sticking to pan, showing it is baked properly.If not, continue baking for few more minutes.

orange macaron1

 Important tips:

  • Ensure almond powder and icing sugar have to be sifted for few times to get smooth macaron shells.
  • Ensure eggs are in room temperature, uncovered for few 2 hours or more.
  • If you are in hurry, take your cold eggs from refrigerator,crack into a bowl and cover with lid, and warm it up by placing into a bowl of warm water(not too hot otherwise cook your egg whites). Allow to sit for 30 minutes.
  • Cold eggs tend to create more air pockets in the meringue while beating, we do not want this for macaron as we try to deflate the air pockets while folding with almond mixture. Too much air pockets in the meringue can somehow crack your macaron shells when heat is applied due to coagulation of protein from the egg whites.Sometimes too much air pockets create excessive “feets” that are not appealing.
  • Do not open your oven door too early otherwise the  macaron shells might collapse when drastic change of heat . You are allowed to open the oven door once while you rotate your baking tray half way baking macarons.

Reference:

Different sizes of your macaron with different temperature and baking time

Macaron

Diameter

Oven Temperature

Baking Time

Medium size4 -6cm( 1.5” – 2.5”)

140-150C

14 mins

Dessert size6 –8cm(2.5” – 3.25”)

160C

15 mins

Cake base16cm or more(6.25”) or more

170C

17 mins or more

orange macaron shells 2

Problem in forming skin for macaron?

There are time when your macaron just cannot form the skin even  how long you have waited. Due to the humidity and temperature of your kitchen play an important rule on this issue. Winter or rainy day is definitely the weather you are trying to avoid. Of course there are cases that macarons are still manage to form the desire skin in these undesirable weather, depending on your luck perhaps?

If your macarons are having trouble in forming skin, you can try this method:

  1. Preheat your oven to 200C for 10 minutes.
  2. Put the unbaked macarons into oven, switch off the heat immediately.
  3. Leave the door ajar(put  glove in between your oven door to create a gap for hot air to release) , for 6 minutes.
  4. Touch the macaron if the skin is formed.
  5. Once skin is formed, turn on the heat to the right temperature,let say 160C, and start baking your macaron.

Thanks for visiting and welcome to drop your comments here. ^_^

 

 

Love,

hellosweetdessert

Orange Mousse(bavaroise) Cake

 orange mousse cake d

Orange ,the source of  Vitamine  C

Do you still remember the first time you were asked to take vitamine C ?The candy type vitamine C?

Vitamine C is so essential to us, I want to believe my cake has the magic to heal us (giggling with laughters)

This cake uses low amount of cream. The texture of this orange mousse tastes like in between the normal cream  and jelly texture, which is something different from common mousse cake you try. Besides I love the idea of putting candied orange on to the cake as decoration.

I wound give this cake with the name as Orange bavaroise cake. This cake was created for our 11th years anniversary.Being with my husband as though tasting an orange , it is so essential to our health. Indeed, we can taste of sourness at times but  overall I can taste of the sweetness part being with him.

 

What is Bavaroise?

Creme Anglaise + Whipped cream = Bavaroise

Bavaroise: a french name for bavarian creme. It is a delicate cream dessert with a Cr̬eme Anglaise base, and then aerated with whipped cream or yogurt, egg whites and various flavourings such as fruit pur̩e, chocolate, coffee, tea or liqueurs before being set in the refrigerator with gelatin.

 

 

orange mousse cake

Components you need:

  • chocolate sponge
  • candied orange
  • orange mousse/bavaroise

orange mousse cake a

 

orange mousse cake2

 

 

 

Chocolate Sponge: (produces 2 pieces of 16cm x 16cm cake sponge)

  • 5 egg (I used small size or 4 large eggs), cold
  • 20g castor sugar
  • 40g castor sugar
  • 50g Liddells full cream milk( or any milk )
  • 30g oil
  • 20g cocoa powder, sifted
  • 60g cake flour, sifted
  • 20g corn flour, sifted
  • 2 tsp lemon juice/1 tsp white vinegar/ pinch of cream of tartar

1)      Separate the eggs into yolks and whites. Sifted the flours. Line a 10” x 14” cake pan with baking paper. Preheat the oven to 180C.

2)      Mix egg yolks with 20g sugar. Mix in oil and milk. Mix in flours to well combine.

3)      Beat egg whites and  lemon juice until frothy. Then slowly add in sugar (40g) in 2 additions,continued beating to soft peak. Fold meringue into yolk mixture in 3 additions until well combined.

4)      Pour batter into prepared pan, smooth the top and knock the pan for rid extra air pocket.

5)      Bake for 12-15 minutes, or skewer inserted comes out clean,depending individual oven.

6)      Remove the cake immediately onto a new sheet of baking paper.Invert . Cool completely.

Note:

(a)what is meringue? 

Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

 

 

tiramisu

tiramisu sponge

 

 

Candied Orange:

candied orange2     candied orange1

  • 2 oranges
  • 300g water
  • 150g castor sugar

1)Cut the orange to get 6-7 piece of orange slice with 3mm in thickness.

2)In a saucepan:Bring water, sugar and orange slice to a boil on high heat. Once boiled, reduce to medium-low heat.Remove scum at all times. Turn off the heat once the  orange skin turned from white into yellowish colour and the orange syrup is thickened. Keep the orange syrup for later use.

3)Transfer the orange slice onto wire rack sitting above a prepared pan lined with baking paper. Allow the candied orange to drip the excess juice and allow to cool down.

4)Keep the orange syrup aside.

 

candied orange

orange syrup

orange syrup

 

 

Orange Mousse/ Orange Bavaroise:

  • 200g Liddells full cream milk (or any milk)
  • 1 tsp of orange zest
  • 30g castor sugar
  • 1/4 tsp vanilla paste
  • 4 egg yolks
  • 50g castor sugar
  • 35g orange juice
  • 10g gelatine leaves
  • 200g Bulla whipping cream ( or any whipping cream)

1)Soak gelatin leaves in cold water until soften.

2) Bring milk,orange zest, 30g sugar and vanilla paste to a boil. Once boiled, turn off heat.Let it infused for 20 minutes.

3)Beat egg yolks and 50g sugar to ribbon stage(a) with electric hand mixer. Slowly pour in the boiled milk mixture, and keep stirring.(Do not pour too quick otherwise cook the egg ). Mix well. Add in orange juice.Mix well.

4)Bring the mixture back to low heat and continue cooking till the custard coats the back of the  wooden spoon and reaches temperature of 82C – 84C.

5)Add in soften gelatin leaves into the boiled custard.Mix well. Strain.  Cool down over ice bain marie(b).

6)Beat the cream to ribbon stage and fold into the cooled custard in 2 additions until well combine.

 

 

orange mousse orange mousse2

 

Note:

(a)What is ribbon stage?

A term referring to the thickness of a whipped/cooked batter (typically with eggs)or cream.When the batter is lifted it should fall in ribbons or smooth sheets that will hold their shape momentarily before falling into the batter.

 

(b)What is ice bain-marie?

Place the bowl of  hot custard under another bowl containing ice cubes to cool it down.

 

(c)What is bavaroise?

Creme Anglaise + Whipped cream = Bavaroise

Bavaroise: a french name for bavarian creme. It is a delicate cream dessert with a Cr̬eme Anglaise base, and then aerated with whipped cream or yogurt, egg whites and various flavourings such as fruit pur̩e, chocolate, coffee, tea or liqueurs before being set in the refrigerator with gelatin.

 

 

orange mousse cake7

 

 

Assemble:

1)Cut the sponge sponge into 2  pieces of  16cm x 16cm square. Brush  each side with generous amount of  orange syrup.

2)Remember to wrap the bottom of the cake ring with cling film to prevent seepage of mousse later.

3)Arrange candied orange onto a 16cmx16cm square cake ring  sits onto a prepared pan lined with baking paper.

4)Pour in half of the orange mousse. Layer with first piece of chocolate sponge.

5)Pour in remaining orange mousse and top with second piece of chocolate sponge. Lightly press down the sponge.

6)Allow to set in the fridge for 4 hours or overnight.

7)Once mousse is set, remove from fridge. Unmould. Decorate with macaron shells on the side by brushing with some soft butter on the shells.Brush the top with some clear fruit glaze ( or called nappage). Serve.

assemble 1

assemble 2

 Note:

(a)If you replace square cake ring with 6 ”  round removable bottom cake pan if no cake ring.

(b)Decorating the sides of mousse cake with macaron is optional, you can skip this step and go wild with your own imagination.

(c)The reason to brush soften butter on the macaron shells is to prevent the macaron turns soggy.

 

orange mousse cake1

 

 Hope you enjoy this sharing and thank you for your visit.Welcome to leave your comment here.

 

Love,

hellosweetdessert

Vegetarian Flaky BBQ Pork Bun(Siew Bao)

DSC_6292

My husband loves cantonese baked pork bun but in vegetarian style.It is as tasty as the real meat too but comes with bonus that is healthier. These little bad boys, also another dim sum that I make quite often  for him.

baked BBQ pork bun

What is Baked BBQ pork bun?

It is a cantonese Barbeque-pork filled baked bun. The dough is kneading under 2 different dough (water dough and oil dough) and allow both dough merge together under rolling for numerous times to create the flaky texture. The fat from layers of oil dough tend to puff up when heat is applied, so created numerous of flaky skin and texture, nice to your appetite. These baked buns are normally filled with barbecue-flavored pork/ chicken. They are served as a type of dim sum during yum cha and are also sold in chinese bakeries.

Ingredients:

  • 300g vegetarian pork (or you can used chicken meat or BBQ pork meat)
  • 1 big red onion, chopped

Seasoning:

  • 1 tsp salt
  • 4 tbsp sugar (or 3 tbsp maltose)
  • 3 tbsp oyster sauce ( vegetarian oyster sauce)
  • 3 tsp soy sauce
  • 3 tsp dark caramel sauce
  • 3 tsp sesame oil
  • 1/4 tsp 5 spice powder

Starch solution: Mix 1 tbsp corn flour with 2 tbsp water. Set aside.

1) heat pan with some oil, add in onion and saute until fragrant.Add in vegetarian pork meat. Saute until fragrant.

2) Mix in all the seasoning. Mix well. Add in the starch solution and allow to thicken the sauce. Set to cool down. Store in freezer for an hour to harden.

vegetarian bbq pork

Water dough:

  • 300g plain flour
  • 90g Lurpak butter( or any butter)
  • 3 tbsp castor sugar
  • 150ml water

Oil dough:

  • 240g plain flour
  • 150g shortening (or butter)

1) Mix all ingredients for water dough and oil dough separately into dough. Divide into 18 balls for each dough.

2)Wrap oil dough into water dough.( oil dough inside the water dough).So you will get 18 combined balls.

3)Roll every combined dough into a long oblong shape. Roll into a swiss roll-like. Rest for 10 minutes.

4)Roll again into a long oblong shape. Roll into swiss roll-like. Press down and roll into a round disc.

5)Wrap in filling, seal properly. Place onto a tray with baking paper underneath.

6)Egg wash(beat one egg in a bowl and brush onto each bun). Sprinkle with some sesame oil.

7)Bake in a preheated oven of 200C for 30 minutes until golden brown,depending on individual oven.

8)Serve.

bbq baked bun step 1

steps7

unbaked BBQ pork bun

Note:

1)If you allergic to maltose, you can just use white sugar for the vegetarian pork. Maltose tends to give a very nice barbecue flavour that is not too sweet to palate.

2)Shortening is believed to help in making the dough much flaky but I personally think butter also gives very nice flaky texture to the dough once you roll correctly.

3)Storing the cooked meat in the freezer helps in sealing the dough later so the sauce is not hard to manage while sealing where the sauce will ooze out later while baking it. (more gravy, I love it :P )

4)Since my husband does not eat pork or meat, I keep this recipe as vegetarian as it can be. His feedback is super positive, there is no difference in eating the “Seremban SIEW BAO”- the best BBQ bun must from Seremban.

baked BBq pork bun2

baked BBq pork bun

This baked buns are so well accepted by my husband that he asked me to bake as often as he likes.

These buns are irresistible.yum yum~~

Hope you enjoy this simple sharing. Welcome to place your comment or feedback here ^_^

Love,

hellosweetdessert

Hazelnut Macaron@Honey Cream (Super Easy French macaron recipe)

 hazelnut macaron 4

Happy Mother’s Day

 

The hazelnut powder really gives the aromatic of hazelnut throughout the entire eating process. I personally love Nutella,and I prefer these macarons. These macarons perfumed of hazelnut or should I say”NUTELLA”.

These macarons are made from pure hazelnut powder instead of commonly used almond powder. The taste of these macarons are like eating crunch-at first,then gooey-middle Nutella spread , yes taste of Nutella spread we normally eaten, compared to the normal macaron which made from almond meals.

These honey creme mousseline is lightly sweetened, and I added the fresh strawberries for lighten the entire sweetness taste.

Pastry cream + butter = Creme mousseline 

Few simple ingredients can turn into delicious and aromatic of hazelnut macaron with few simple steps. Do you want to try?

 hazelnut macaron 6

Components you need:

  • hazelnut macaron shells
  • honey creme mousseline
  • fresh strawberries

hazelnut macaron 2

Hazelnut macaron:

  • 60g hazelnut powder
  • 60g egg whites ( leave in room temperature for few hours or a day )
  • 1 tsp egg white powder
  • 120g/1 cup icing sugar
  • 60g castor sugar
  • some yellow food colouring

1)Take a piece of parchment paper and draw 1.5 inch (3.5 cm) circles, spacing the circles about 1 inch apart. Invert the baking sheet and place on a baking tray.

2)Process hazelnut powder and icing sugar together.Sift twice of the  hazelnut powder and icing sugar together in a mixing bowl.

3)In a clean bowl: Beat egg whites  and egg whites powder  until foamy, slowly add in castor sugar in 2 additions  and continued beating to soft peak. Add in yellow food colouring and continued beating to a Stiff peaks formed.

4)Fold in the meringue into the hazelnut mixture in 2 additions until a thick lava-like batter is achieved.

5)Fill a pastry bag, fitted with 1/2 inch (1 cm) tip.  Pipe about 3.5cm circle  1 inch apart onto the parchment paper, using the template as a guide(usually pipe slightly smaller than the actual template size as batter will increase size after you tap the baking tray on the counter).Then gently tap the baking sheet on the counter to break any air bubbles.

6)Rest macarons at room temperature for about 30-60 minutes or until the top of the macarons are no longer sticky to your finger when you touch.

7)Bake the macarons in a preheated oven of 160C for 16 minutes, depending on your individual oven,in the middle rack of your oven . About half way  through baking, rotate your baking tray, front to back.

or

If your oven is a way too hot like a  furnace:Try bake your macaron on double trays(e) and bake your macaron at 160C until you begin to see your “feets” are formed on your macarons, remove the empty bottom tray immediately and reduce heat to 140C to finish off your baking.

8)Once baked, remove from oven, and allow to cool completely.

DSC_6846

1)Sift hazelnut powder and icing sugar together few times

DSC_6847

2)Beat egg whites and sugar in a grease-free and dry bowl

DSC_6890

3)Get ready with yellow food colouring

DSC_6889

4)Beat meringue till soft peak and add in the food colouring

DSC_6892

5)Beat meringue till stiff peak

DSC_6893

6)Fold in meringue into hazelnut mixture in 2 additions

DSC_6897

7)Fold and press down the mixture to reduce the air pockets

DSC_6899

8)The batter is lava-like and thick.

DSC_6900

9)Pour in the batter into piping bag with round nozzle

DSC_6902

10)Pipe in batter onto the prepared pan.Rest.Bake.

Note:

a)Process the hazelnut powder until become powder form because you might find store bought hazelnut powder, the granules are not powdery enough, some might be hard to sift through.  Use processor to blitz almond and icing mixture for few seconds and then sift few times.

b) The correct consistency of the batter is: the batter falls back in the bowl in a visible ribbon and the ribbon disappears within 10 seconds.Remember under-mix or over-mix batter will not able to create nice macaron at the end.

c) Release the air bubbles on the unbaked macarons with the end of a toothpick.

d) Sometimes you might have to rest the macarons longer than the time required due to the humidity and temperature of your kitchen.

e)What is Double trays?Place the tray with macaron batter onto another empty tray.Reason to prevent excessive high heat from the bottom of the batter(egg whites coagulates and expands too quickly) can crack your surface of your macarons.

e)To see if macaron is baked properly:Once baked, try lifting the macaron slowly, if easily lift off clean without sticking to pan, showing it is baked properly.If not, continue baking for few more minutes.

 Important tips:

  • Ensure hazelnut powder and icing sugar have to be sifted for few times to get smooth macaron shells.
  • Ensure eggs are in room temperature, uncovered for few 2 hours or more.
  • If you are in hurry, take your cold eggs from refrigerator,crack into a bowl and cover with lid, and warm it up by placing into a bowl of warm water(not too hot otherwise cook your egg whites). Allow to sit for 30 minutes.
  • Cold eggs tend to create more air pockets in the meringue while beating, we do not want this for macaron as we try to deflate the air pockets while folding with almond mixture. Too much air pockets in the meringue can somehow crack your macaron shells when heat is applied due to coagulation of protein from the egg whites.Sometimes too much air pockets create excessive “feets” that are not appealing.
  • Do not open your oven door too early otherwise the  macaron shells might collapse when drastic change of heat . You are allowed to open the oven door once while you rotate your baking tray half way baking macarons.
  • The reason to rotate your pan half way baking to ensure the macaron creates even “feets”.

hazelnut macaron 1

Cream Patissiere: Also known as Pastry cream

( Kindly refer on HOW TO MAKE CREME PATISSIERE  at : http://wp.me/p3PiK3-8d .    Remove the butter for this recipe )

Ingredients:

  • 125ml  Liddells Lactose free milk ( or any milk)
  • 25g  sugar
  • 1/4 tsp vanilla paste
  • 30g egg yolks
  • 13g  cornstarch
  1. STEP 1

    In a medium saucepan, combine milk and vanilla paste. Cook over medium heat until mixture comes to a simmer.

  2. STEP 2

    In a medium bowl, whisk together egg yolks, sugar and cornstarch. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens ,about 2 minutes.

  3. STEP 3

    Transfer into a clean bowl.

how-to-make-cream-patisserie

Honey Creme Moussseline:

  • 1 quantity of creme patissierre
  • 1 tbsp of honey
  • 100g Western Star unsalted butter, cubed and in room temperature

1)Prepare creme patissiere , remove from heat, transfer into a bowl of an electric mixer.

2)Beat on low speed until reaches room temperature.Add in honey. Mix well.

3)Increase speed to high, slowly add in butter cubes, one by one, until fully incorporated.

4)Pour cream into a piping bag fitted with round nozzle.

creme mousseline

Note:

a)What is creme mousseline?

It is also known as German buttercream which is the combination of creme patissiere/pastry cream with  softened butter. It can be used as filling for macarons and also good for frosting in any desserts or cakes.

b)If you prefer your own made filling, welcome to use it too.

Assemble:

  • some fresh strawberries, cut into small cubes
  • prepared honey creme mousseline

1)Pipe out honey creme mousseline onto one of the macaron shells.

2)Place the cubed strawberries in the middle on the macaron.

3)Sandwich with another macaron shell. Optional:Coat the edges of filling with some pink sugar sprinkle.

4)Refrigerate. Best serve after chill for a day.

DSC_6904

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 Tips:

  • If you’re not going to consume your macarons immediately, you can store them:(a) Unfilled macarons: can be stored in an airtight container for 3-5 days.Empty macaron shells can be stored in the air tight container in the freezer up to 3 months.(b) Filled macarons: keep them in an airtight container inside the fridge and they taste the best up to 3 days and after that taste little crumbly. Bring to room temperature before eating them.  They are even tastier 1-2 days after having been made!It is also possible to freeze them once they are filled.Filled macaron can be kept in the air tight container in the freezer also up to a month.Remember to defrose about 20-30 minutes before serving.

Different sizes of your macaron with different temperature and baking time:

Macaron

Diameter

Oven Temperature

Baking Time

Mediumsize4 -6cm( 1.5” – 2.5”)

140-150C

14 mins

Dessertsize6 –8cm(2.5” – 3.25”)

160C

15 mins

Cake base16cm or more(6.25”) or more

170C

17 mins or more

Problem in forming skin for macaron?

There are time when your macaron just cannot form the skin even  how long you have waited. Due to the humidity and temperature of your kitchen play an important rule on this issue. Winter or rainy day is definitely the weather you are trying to avoid. Of course there are cases that macarons are still manage to form the desire skin in these undesirable weather, depending on your luck perhaps?

If your macarons are having trouble in forming skin, you can try this method:

  1. Preheat your oven to 200C for 10 minutes.
  2. Put the unbaked macarons into oven, switch off the heat immediately.
  3. Leave the door ajar(put  glove in between your oven door to create a gap for hot air to release) , for 6 minutes.
  4. Touch the macaron if the skin is formed.
  5. Once skin is formed, turn on the heat to the right temperature,let say 160C, and start baking your macaron.

hazelnut macaron 5

Thanks for visiting and welcome for your comment. ^_^

 

 

Love.

hellosweetdessert