Rich Chocolate Tart

Rich chocolate tart 4

It has been long for posting my recipe, since I got my viral flu from my husband, and unfortunately sick for more than month and I still have not recovering from my coughing.Why the virus has been so strong in Sydney?Why the doctor insisting not prescribing any medicine:”I am sorry, there is nothing we can do for the viral flu.”Both of us were told by the doctor. Every night all I did is coughing , lack of sleep, how am I going to heal my dear doctor in Sydney? The only thing is to make my body immune to any sickness…Healthy food, and healthy lifestyle, plenty of sleep and no dessert for a while.Sorry my dear blog.

Here is one of the recipes I tried before I was sick, just to share with you.I am going into a big transition very soon and I am going to miss some of the genuine readers due to I owe it to my health. Gosh…

Enjoy baking,dear folks! Not sure how long I can bla bla bla here so much. Going to miss you guys.

Rich chocolate tart 8

Components you need:

  • Rich chocolate mousse
  • Sable breton (Sweet Pastry)
  • Chocolate glaze

Rich chocolate tart 6

Rich chocolate tart 1

Rich Chocolate Mousse:

  • 225g  Cadbury baking milk chocolate,chopped ( or any baking milk chocolate)
  • 100g egg yolks
  • 60g castor sugar
  • 30 ml water
  • 280 ml Bulla whipping cream ( or any whipping cream)

1)Melt chocolate over bain marie(a pot of simmering water sits underneath the bowl of chocolate without allowing water touches the chocolate)

2)How to make Pate a bombe(a):

a)Beat  egg yolks till foamy stage with hand whisk.

b)Heat up sugar and water in a pot till reached 117C.

c)Add in to beaten egg yolks slowly and keep whisking fast until slightly pale or ribbon stage like picture shown.This is called pate a bombe.[Picture 6].Continue to beat the mixture until it is cool.

3)Beat cream in a mixing bowl till soft peaks formed[picture 7].

4)Fold in whipped cream into pate a bombe(a)[picture 8].

5)Fold  1/3 of cream mixture into melted chocolate from step (1).(It will slightly turned thick  a little).Fold in remaining cream mixture into chocolate mixture.

6)Pour the mousse into a prepared 6″ round cake ring sitting under a tray lined with parchment paper.Allow to freeze for 4 hours or overnight.

Rich Chocolate mousse

Note:

  • Ensure to pour in the sugar syrup slowly into beaten egg, otherwise pouring too fast of  hot sugar syrup will curdle the beaten egg.
  • (a)What is Pate a bombe:

A pâte à bombe is the French term for a mixture used as a base for making chocolate mousse and other mousse-like desserts.

It is made by pouring a sugar syrup that has been cooked until it is 117C degrees celsius over egg yolks and whipping the mixture until it is completely cold and has transformed into an uniform, unctuous, airy mass.

Rich chocolate tart 5

Sable Breton: (Rich sweet pastry)

  • 100g plain flour
  • 3g baking powder
  • pinch of salt
  • 75g unsalted butter, softened in room temperature
  • 30 egg yolks
  • 65g castor sugar

1)Sift together flour, baking powder and salt.

2)Beat the butter until soft and creamy.

3)Beat egg yolks and sugar in another bowl, beat till light in colour.

4)Add in softened butter into egg mixture, and mix to well combined.

5)Fold in the sifted flours.

6)Mix into forming a dough.

sable breton(sweet pastry)

7)Lightly press the dough between 2 sheets of parchment paper.Allow to rest in refrigerator for an hour.

8)Transfer the dough the work bench, roll the dough into roughly 8mm in thickness. Cut into a 8” diameter round disc.

9)Place the pastry  on a baking tray lined with parchment paper.

10)Bake in a preheated oven of 180C for 25 minutes until golden brown. Transfer to a cooling rack once baked, allow to cool completely.

sable breton

Note:

  • Lightly dust some flour between the 2 sheets parchment paper before roll the dough to desire thickness to prevent stickiness.
  • Do not over roll or work the dough otherwise it might cause shrinkage during baking in oven.
  • You can allow the dough to rest in the fridge for about 15 minutes again before bake if the dough becomes sticky due to hot weather.
  • This pastry should be used the same day as it is made, or can be frozen for up to a month after wrapped properly.
  • (a)What is Sable Breton:

This pastry is enriched by using egg yolks and flavoured with some salt. The pastry is definitely rich, buttery and crispy. It is from France and famous for the addition of salt.

Rich chocolate tart 7

Chocolate Glaze:

  • 9g gelatin leaves /or  gelatin powder(Dissolve powder into enough water to mix into paste)
  • 117g water
  • 150g castor sugar
  • 50g Hershey unsweetened cocoa powder( or any unsweetened cocoa powder)
  • 85g Bulla cream ( or any dairy cream)

1)Bloom gelatin in ice cold water till softened.Squeeze to remove excess water when use.

2)Bring water and sugar to just boil , immediately reduce to low heat to simmer for 2-3 minutes.

3)Add in cocoa powder and cream.

4)Bring it back to boil and simmer for 4-5 minutes on low heat.

5)Remove from heat, add in softened gelatin(Same goes to the gelatin powder if using powder instead).Stir until dissolved.

6)Strain, Leave to cool to 25C.

chocolate glaze

Note:

  • It is best to cool down the chocolate glaze till 28-33C  to glaze the mousse(frozen).
  • Stir the glaze now and then before glazing to prevent skin forming.
  • you can chill the glaze overnight to rest before using.The glaze will be jelly like texture form.
  • Carefully warm up with bain-marie or microwave until liquid and no trace of lump.(Remember to cool down to the optimum temperature when glazing)
  • You can store in an airtight container in fridge and use in 4 days.

Rich chocolate tart 3

Assemble:

1)Remove the mousse from freezer, lightly torch around the cake ring for few seconds. Remove the mousse from ring.

2)Place mousse back to freezer for 15 minutes.

3)Pour the chocolate glaze over the harden chocolate mousse.Allow to drip excess.

4)Transfer to the cooled sable breton(Pastry disc).

5)Decorate fresh raspberries around the mousse, and place some chocolate square piece on the top, more raspberries. Dust with some edible gold powder.

6)Allow the mousse tart to bring back to edible temperature in refrigerator for 30 minutes before serve.Enjoy this rich, chocolaty and buttery tart.

assemble(chocolate tart)

Hope you enjoy this alternative of rich chocolate tart, it is so rich and melt into your mouth. Hope you like this sharing.

hell

Love,

hellosweetdessert

Ispahan Macaron with Pineapple & Raspberry(Valentines Special)

ispahan macaron 1

It has been long time again to post but finally i am able to put something here for the Big Fat Valentines Day.Forgive me for being this late.

What Am I Doing lately for those who worrying for me?

Same old same old: recuperating from  my health issue, spending more time with God and yeah trying to learn how to enjoy the simplicity of life apart from blogging days,food photography.

Okay, hope you enjoy this simple V-day dessert.

Happy Valentine’s Day 

To anyone who deserve to be pampered

Yes anyone deserves good dessert

 

 

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.

It is such romantic season for some sweet desserts.Pink, roses, pineapple, raspberry and some sweet desserts are here to celebrate this romantic season.

Hope you like this recipe.

Few components you need:

  • Basic french macaron shells
  • Creme mousseline
  • Raspberries and pineapple

ispahan macaron 2

rose

 Basic French Macaron ( Love shape)

  • 1 cup almond powder
  • 1 cup icing sugar
  • 2 egg whites (leave in room temperature for  few hours or a day )
  • 3 tbsp castor sugar
  • pink food colouring

1)Draw out two love shapes on a parchment paper as your template, estimated 18cm in diameter. Invert the sheet and place onto a baking tray.

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

3)In a clean bowl: Beat egg whites until foamy, slowly add in castor sugar in  and continued beating to soft peak. Add in pink 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 out  love shapes onto the parchment paper, using the template as a guide. 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 160-170C for 30-40 minutes, depending on your individual oven and the size of the macarons. About half way  through baking, rotate your baking tray, front to back.(I baked my macaron on middle oven rack)

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

DSC_6846

1)sift almond powder and icing sugar together

DSC_6847

2)Crack egg whites into a grease-free and dry mixing bowl

DSC_6848

3)Get ready with your pink food colouring

DSC_6850

4)Beat egg whites and sugar to soft peak, and add in food colouring

DSC_6854

5)Beat meringue till “stiff peaks” formed

DSC_6857

6)Fold in meringue into almond mixture

DSC_6859

7)Fold into a lava-like batter

DSC_6860

8)Pour into a piping bag fitted with round nozzle

DSC_6890

9)Pipe onto prepared template

Note:

a)Remember to sift your almond powder and icing sugar.If you make your own almond powder, remember to process to super fine and give it few sifts.

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.

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

Creme Moussseline:

  • 1 quantity of creme patissierre
  • 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.

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.

Assemble:

  • some fresh raspberries
  • some pineapple, cut into small cubes

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

2)Layer with pineapple, then with raspberries, and finally with pineapple again.

3)Sandwich with another macaron shell.

4)Decorate with fresh rose petals and some raspberry or go wild with your imagination.

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

ispahan macaron

ispahan macaron 3

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.Macaron tends to crack on the surface while baking if not rest enough.When heat is applied, egg whites coagulates and forces the surface to crack due to insufficient dry top shells.

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) to 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 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.
  • The aim for this macaron has to be rustic and not smooth, yes smooth surface is not what I want to see here. Ensure the final batter not to be over-folded otherwise cannot reach this rustic texture. The aim for this macaron has to be little rustic as I have tried the first time,ended up the entire macaron become overly smooth, and the distinctive shape is not what I am aiming for.

Reference:

Different sizes of your macaron with different temperature and baking time

Macaron

Diameter

Oven Temperature

Baking Time

Medium size 4-6cm ( 1.5” – 2.5”)

140-150C

14 mins

Dessert size 6 – 8cm (2.5” – 3.25”)

160C

15 mins

Cake base 16cm or more(6.25”) or more

170C

17 mins or more

 

ispahan macaron 6

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 150C, and start baking your macaron.

 

ispahan macaron 4

 

 

spring-time

Thank you for visiting, and your comments are very much appreciated.

 

Lots of love,

hellosweetdessert

Strawberry White Chocolate Mousse Cake(Flourless/Gluten free)草莓之恋

Strawberry white chocolate mousse cake 3

It is the strawberries season and I loaded more berries during my groceries shopping. I wish everyday is berries day so I can decorate my cakes with these juicy, vibrantly colourful berries.

This cake is designed for  playing the fresh , red and juicy strawberries as the main component. Moreover, I want to create a flourless(or gluten free) cake by implementing the hazelnut and almond dacquoise. This dacquoise produces the best hazelnut aroma with a slight crunch to it ,which giving a new depth of texture to a normal mousse cake.

I have made this cake couple of times and I received very generous and amazing comments such as :” I am hiring your wife for my wedding cake!”,” I do not mind eat this everyday!”,” I have eaten half of the cake by myself “. I never thought men could  love strawberry flavour mousse cake that much. Guess I must done something right to prove men can choose strawberry shakes too. 😛

I am over the moon for anyone accepting my creation with such positive comment.I am blessed.

So I do hope you all like it too. ^_^

(this recipe has been made for couple of times since 2015 till now)

 

Few components you need:

  • Raspberry-strawberry gelee
  • White chocolate mousse
  • Hazelnut and Almond dacquoise
  • Strawberry mousse
  • Pink glacage/glaze

 Strawberry white chocolate mousse cake 8

 

Strawberry white chocolate mousse cake 4

 

Raspberry-Strawberry Gelee:

  • 100g raspberry frozen
  • 60g castor sugar
  • 100g fresh strawberry puree
  • 1/4 tsp lemon juice
  • 6g gelatin leaves (soak in cold water until soften)

1)Heat up frozen raspberry  together with castor sugar until thickened.

2)Blend the mixture into puree.Add in strawberry puree and gelatin.Mix well.Add in lemon juice.Mix well.Strain.

3)Pour into 4″cake ring(which wrapped with cling wrap at the bottom) sits underneath a tray lined with baking paper.

4)Allow to set in freezer for at least 4 hours or more.

raspberry gelee

White Chocolate Mousse:

  • 60g Cadbury baking white chocolate ( or any baking white chocolate)
  • 1  small egg, room temperature
  • 1 tbsp castor sugar
  • 100ml Bulla whipping cream ( or any whipping cream)

1)Beat whipping cream to soft peaks.

2)Melt white chocolate.

3)In a bowl: Beat egg and sugar until ribbon stage(a) over bain marie(b).(Ensure water is 40C )

4)Fold egg mixture through the whipped cream.

5)Scoop out one ladle of egg-cream mixture from step (4) and fold through melted white chocolate to well combine.Then fold it back to remaining egg-cream mixture.

6)Pour onto the hardened raspberry-strawberry gelee earlier and allow to set in freezer for at least 4 hours or more.

 

white chocolate mousse

 

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)Bain marie or double boiler means a pan of hot water in which a cooking container is placed  above it for slow cooking. Please remember do not allow the hot water touches the bowl of chocolate mixture while using slow heat cooking it.

 

Hazelnut and Almond Dacquiose:

  • 25g hazelnut meal
  • 25g almond meal
  • 10g Western Star unsalted butter ( or any unsalted butter)
  • 50g castor sugar
  • 6g corn flour
  • 40g egg whites
  • Icing sugar for dusting

1)Preheat oven to 170C. Line baking tray with baking paper or non-stick baking mat.

2)Melt butter. Mix hazelnut and almond meals with half of the castor sugar together.

3)Beat egg whites in a clean mixing bowl till bubbly foam, and slowly add in sugar while beating to stiff peaks meringue(c).

4)Fold in meringue into dry ingredients in 3 additions.

5)Add in spoonful of meringue mixture into melted butter.Fold together.

6)Pour butter mixture into rest of meringue mixture.Mix well.Pour into a piping bag.

7)Pipe  in circular motion into a 4″ round disc .Dust with generous amount of icing sugar.

8)Bake for 18-20 minutes until lightly golden brown.

 

hazelnut&almond dacquoise

Note:

(a) Dacquoise is a dessert made with layers of almond and hazelnut meringue and whipped cream or buttercream. It takes its name from the feminine form of the French word dacquois, meaning ‘of Dax‘, a town in southwestern France.

(b)If cannot find hazelnut meal, you can kindly eliminate hazelnut meal and increase almond meal to 50g.

(c)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.

(d)Always remember when folding meringue into flour mixture,it has to be done slowly and gently without deflating the air pockets, usually by using spatula to fold from bottom to upwards in slow motion until both mixture are well combined without any trace of meringue has been seen. Deflating the air pockets will not produce a well risen cake as result.

 

Strawberry Mousse:

  • 4g gelatin leaves(soak in cold water till soften)
  • 180ml Bulla whipping cream ( or any whipping cream)
  • 110g strawberry puree
  • 40g castor sugar

1)Process fresh strawberries into puree.

2)Beat whipping cream to ribbon stage. [Picture 1  ]

3)Put half of strawberry puree and sugar in a saucepan.Gently warm till sugar dissolved.

4)Squeeze water from soaked gelatin, add into saucepan from step (3).Stir well.

5)Strain into mixing bowl. Add the remaining strawberry puree in.

6)Pour in whipped cream. Fold to combine.

strawberry mousse

 

Assemble:

1)Lightly torch the edges of the 4″ cake ring containing gelee and white chocolate mousse. Remove the set mousse from cake ring.

2) Place the hazelnut-almond dacquoise onto the base of a 6″ cake ring lined with baking paper in a tray.

3)Pipe in strawberry mousse around the cake ring. Place the raspberry gelee-white chocolate mousse onto the dacquoise.(White chocolate mousse touches the dacquoise)

4)Pipe in remaining strawberry mousse, smooth the top. Allow to set in freezer for at least 4 hours or more.

 

assemble 1

 

Pink Glacage:

  • 125g Bulla cream ( or any brand of cream)
  • 10g castor sugar
  • 25ml glucose ( or corn syrup)
  • some pink food colouring
  • 100g Cadbury baking white chocolate
  • 3g gelatin leaves (soak in cold water till soften)

1)Bring cream, sugar and glucose to boil at 85C.

2)Add in chocolate in few additions.Combine.Stir

3)Stir in soften gelatin.Mix together with pink food colouring and strain.

4)Allow to cool down to 25C.

Note:

(a)Stir the glaze now and then before glazing to prevent skin forming.

(b)Remember to be quick and generous when pouring the glaze over the mousse.

 

Assemble II:

1)Remove the mousse from freezer, lightly torch around the cake ring for few seconds. Remove the mousse from ring.

2)Place cake back to freezer for 15 minutes.

3)Place a small cake ring onto a tray. Place the mousse onto the cake ring.

4)Pour the pink glaze over the mousse.Allow to drip off excess.

5)Decorate with some fresh strawberries and macaron shells, dust with some icing sugar  or decorate with however you, go wild with your imagination.

pink glaze

 

 

 

Strawberry white chocolate mousse cake 5

 

 

Hope you like this sharing.

 

Strawberry white chocolate mousse cake 1

 

Today’s Word:

1463018_10152728172472384_6262534895676326624_n

 

 

I am sorry that I am still on sick leave here

sorry

  To those genuine friends and readers:

          I   Am Genuinely Sorry

For Being so Inactive on my blog

I am truly sorry for such a long disappearance and inactive on my blog .

Due to my personal health issues, I will no longer being so active on my blog like a year ago.

I am truthful thankful for those who supports me and worrying for me while I am gone.

Without your supports and kind understanding, I would not able to create a blog.

I do what I passionate without anyone could stop me down until this personal health problems came along,

makes me doubt how long I can hold on to what I love to do.

So thank you for your understanding, patience and genuine supports.

I have put everything aside included my cameras and blogging days aside for such a long time,

hoping to rest enough so I can stand back right up.

Sorry for my true friends who worry for me, sorry that I unable to answer everyone of you personally due to my health reason, I am so thankful that I found some of you who genuinely care for me. Please look after your health and continue do what you like and passionate.

Days without some of you just makes my days less colourful.I am going to miss you alot.

I will be uploading some of my recipes I created awhile ago from now on before my health is completely alarming.

These recipes were created while I was still capable , so bear with me with the time given.

I just need a long long rest . Having some of you to like what I do makes me no regret.

Welcome to leave any comments and question here and please be patience for my reply. Truly sorry for everything.

I am going to miss some of the nicest truthful kind souls I have met during my blogging days. Thank you friends and sorry that I unable to reply each of you, I want to say:”Never stop doing what you like no matter what others say.”

Love, 

Sivia,

hellosweetdessert

 

.

 

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

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