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

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

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3)Get ready with yellow food colouring

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

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5)Beat meringue till stiff peak

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6)Fold in meringue into hazelnut mixture in 2 additions

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

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8)The batter is lava-like and thick.

DSC_6900

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

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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

he

 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

Wholemeal Bun@Potato Croquette ポテトコロッケパン

potato croquette wholemeal bun

wholemeal bun 3

Japanese croquette is a small breadcrumbed fried food roll consisting : mashed potatoes and/ or ground meat(beef,chicken or pork), fish  and vegetables, sometimes with a filling such as  sauteed onions. The croquette is usually shaped into a cylinder, or oval shape,then bring to deep fried and named as one of the Japanese fast food.Japanese also enjoy this snack by putting into a bun.

So I make wholemeal bun with this vegetarian fried croquette. It tastes good when serve hot or cold too.

Hope you enjoy this simple sharing ^_^

Ingredients:

  • 250g bread flour / strong flour/ bakers flour
  • 50g wholemeal flour
  • 1 tbsp instant oats (optional:I love to have some oats into my homemade bun)
  • 30g  Western Star butter ( or any butter)
  • 1 tsp instant yeast
  • 1 egg
  • 210 ml Liddells lactose free milk ( full cream milk )
  • some sesame seeds or some shredded cheese(optional)

Methods:

1)      Mix all ingredients together except butter. ( reserve 20 ml of milk)

2)      Knead all ingredients into a dough,then mix in the butter in 2 additions until it comes together.

3)      Slowly pour in the remaining  milk and continued kneading until a smooth dough formed.

4)      To check if the dough is done, take out some dough, and lightly stretch your dough into a thin skin(membrane) without having any holes form. The thinner of the membrane can be stretched and light can see through, the better the dough.

5)      Once done, take out the dough and give it a good knead into big ball. Spray some water onto dough to prevent drying. Allow to proof to double in size by covering with damp towel.

6)      Once the dough is done, release the air by kneading it. Divide into 8 portion, roll into balls. Rest for 15 minutes by covering  with damp towel.

7)      Using rolling pin, flatten the dough into a long tear drop shape, slowly roll into swiss roll shape. Seal properly become a long sausage bun.

8)      Place onto prepared tray with baking paper. Allow to proof to double size again.

9)      Once done, brush with egg wash and drizzle with sesame seeds and some with shredded cheese.

10)  Bake for 12-15 minutes at 190C until golden brown.

wholemeal bun

wholemeal bun2

wholemeal bun 4

 

 

Potato Croquette:

potato croquette wholemeal bun 1

Ingredients:

  • 2-3 potatoes
  • Half red onion
  • Salt and pepper to taste
  • plain flour
  • Egg, beaten
  • Japanese breadcrumb or panko

Methods:

1)      Peel skin off from potatoes, cut into cubes . Chop the onions.

2)      Place the potatoes into a pot of cold water with some salt into together. Bring to boil until potatoes are cooked through.

3)      Drain the water and place cooked potatoes into a bowl, mash it with fork or masher. Ensure no more chunks.

4)      Sauté the chopped onion with some oil until golden brown.

5)      Add in the onions into mash potatoes, season with salt and pepper. Mix well.

6)      Roll into small little 7-8 round disc.

7)      Roll the potato disc onto plain flour, then coat with some beaten eggs, finally coat with breadcrumb evenly. Repeat to the remaining of potatoes disc.

8)      Deep fry until golden brown.

method

method1

 

Assemble:

1)      Lightly make a small cut in the middle of each bun.

2)      Brush inside bun with some Japanese mayonnaise.

3)      Arrange some lettuce and sliced cucumber inside(any vegetables you like), and finally half the potato croquette into two parts. Place onto the bun. Drizzle with your favourite sauce: mayonnaise, ketchup or chillie sauce. Serve.

 

method2

 

potato croquette wholemeal bun 2

Note:

1)This is one of the japanese snack with the bun.Normally, Japanese loves to make into meat croquette with minced beef or pork, but I try to keep this vegetarian.

2)If the weather in the kitchen is cold, remember to put a cup of warm water into the area where you proof your dough. It helps to speed up the proofing time.

3)The taste of the potato croquette is amazing with the homemade wholemeal bun.

4)Just drizzle with some Japanese mayonnaise with some fresh salad, and there is your first croquette bun,vegetarian style,tastes as good too.

5)Of course, you can sandwich the wholemeal bun with any filling you like such as: ham, chicken,tuna, salmon basically anything you adore.

 

Hope you enjoy this homemade bun.

Thank you fro dropping by and love to hear from your feedback. ^_^

Ferrero Rocher Mousse

ferrero rocher mousse1

How many of you love these small little monster “Ferrero Rocher” chocolate balls?

I love it! Everytime seeing these exquisite advertisement on Ferrero Rocher, it has just drawn me closer to my own little fantasy lane “making it”.

My aim is to make into a bigger version of Ferrero Rocher Mousse balls. Bigger the better, what do you think?

If you are interested, let’s have a look of my version?

 

ferrero rocher mousse 2

Components you need:

  • Chocolate wafer
  • Milk chocolate cremeux
  • Chocolate cream chantilly
  • Chocolate ganache
  • Edible gold spray

 

ferrero rocher mousse 4

 

 

 

Chocolate wafer:

  • 23g rice pop
  • 90g  Cadbury baking milk chocolate( or any baking  chocolate)

1)Melt the chocolate in microwave on high heat, bring out and stir well every 10 seconds until completely melted.

2)Pour in the rice pop into melted chocolate and mix well.

3)Pour into 4 x 7cm diameter of hemisphere silicon moulds. Spread the mixture around the mould to form a thin layer around the hemisphere.(Remember to leave small gap for other fillings)

4)Chill in freezer until completely harden.

ferrero rocher mousse step 1

 

Milk Chocolate Cremeux:

  • 50g Cadbury   baking milk chocolate button ( or any baking milk  chocolate )
  • 22ml Liddells Lactose free full cream milk ( or any milk)
  • 95g Bulla whipping cream ( or any dairy whipping cream )
  • 18g egg yolks
  • 9g castor sugar
  • 9g Western Star unsalted butter ( or any unsalted butter )

1)Put chocolate in a bowl.

2)Bring milk and cream to just boil.Off heat.

3)Beat yolks and sugar til light in colour with hand mixer.

4) Add in half of the hot cream into egg mixture, whisking till smooth. Pour in remaining hot cream mixture and keep whisking until all combined.Return over low heat, stir the mixture and cook till it coats the back of a spoon (or till 82C-84C) [Picture in step 4 ]

5)Switch off the heat. Strain over chocolate. Mix until smooth.

6)Add in butter, mix till smooth.

7)Spread into a shallow tray, cover with cling wrap, leave in fridge to semi-set for piping later. Pour into a piping bag with round nozzle.

Dark chocolate cremeux 1

 

Dark Chocolate cremeux 2

Assemble I:

1)Once the mixture become semi-set, pipe onto the rice pop mixture to fill up the gap. Arrange and lightly press in 2 whole  hazelnuts into the middle of  cremeux on 4 separated hemisphere. Leave to set in the freezer for 4 hours.

ferrero rocher mousse step 2

 

Chocolate Cream Chantilly:

  • 200g Bulla whipping cream (or any whipping cream)
  • 4 tsp Hershey unsweetened cocoa powder ( or any cocoa powder)
  • 4 tsp castor sugar

1)Beat everything together to firm peaked. Pour into piping bag.

 

 

Assemble II:

1)Pipe around 4  x 8cm diameter hemisphere silicon moulds. By using a spoon, lightly spread the cream evenly with a spoon to ensure no gap was found otherwise you might see air trap inside the final mousse when peel off.

2)Take out the 7cm  hemiphere silicon moulds out from freezer. Remove each hardened mousse from moulds. Gentle press the hardened mousse into the chocolate cream chantilly. Remove excess cream chantilly and smoothed out. Keep in the freezer for at least 4 hours or overnight until hardened.

ferrero rocher mousse step 3

 

Chocolate Ganache:

  • 150ml Bulla whipping cream ( or any whipping or thickened cream)
  • 125g Cadbury baking milk chocolate ( or baking milk chocolate)
  • 13g Western Star unsalted butter ( or any unsalted butter)

1)Bring cream to boil. remove from heat.

2)Pour into chocolate. Mix well until chocolate is melted.

3)Stir in butter.Mix well.

4)Allow to cool until 30C.

ferrero rocher mousse step 4

 

Assemble III:

  • 80g hazelnut, chopped finely

1)Take out the hemisphere mousse from freezer, remove from the moulds.

2)Press the chopped hazelnuts all around the mousse.(You can let the mousse bring back to room temperature for few minutes, then press the hazelnuts around to it stick to the mousse)

3)Stack 2 hemisphere altogether into a sphere. Repeat this for making another sphere.

4)Pour the chocolate ganache all over the hemisphere mousse.Allow to drip off excess.

5)Spray edible gold spray all over the 2 spheres Ferrero Rocher mousse. Chill in fridge for an hour before serving.

6)Remember to share with few person.

ferrero rocher mousse step 5

ferrero rocher mousse 5

Note:

(a)If you do not have edible gold spray, you can remove from the recipe.

(b)If you preferred more hazelnuts, you can sprinkle more nuts onto the chocolate ganache as well.

(c)This is a crazy idea that I fantasized for awhile, so go crazy with any other ingredients you prefer.

 

ferrero rocher mousse 6

Thanks for visiting and welcome to drop by your comment. ^_^

 

 

1517447_815363201857838_3332174337222312350_n

Love,

hellosweetdessert

French Cacao Macaron(Simple and Easy steps)

cacao macaron 1

Merry Christmas everyone~

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.

Love the raw cacao powder is  incorporated in the macaron as well as the buttercream that easy to make.To me, chocolate is my all time  favourite flavour in  all desserts.

Hope you like this sharing too.

Components you need:

  • French Cacao macaron shells
  • Cacao buttercream

cacao macaron 4

French Cacao macaron shells:

  • 60g almond 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
  • 1 tbsp cacao powder ( or cocoa powder )

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 ,cacao powder and icing sugar together in a mixing bowl.

3)In a clean bowl: Beat egg whites with egg white powder until foamy, slowly add in castor sugar in 2 additions  and continued beating to soft peak, 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 slightly expand in 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 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_6939

Process almond powder with icing sugar

DSC_6941

Give  few sifts for almond mixture

DSC_6963

Sift in 1 tbsp of cacao powder into almond mixture

DSC_6943

Add in egg white powder into egg whites in a grease-free and dry mixing bowl

step1

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

DSC_6964

Fold in meringue into almond mixture in 2 additions

DSC_6965

Remember to fold and press down the mixture to reduce the air pockets

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Final batter should be thick and lava-like

DSC_6968

Pour in batter into piping bag fitted with round nozzle

DSC_6970

Pipe in batter into prepared pan. Rest. Bake

DSC_6977

The macaron is done when you can lift up macaron easily without sticking to parchment paper

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 or more.
  • 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”.

Easy Cacao Buttercream

  • 60g Western Star, unsalted butter (Or any unsalted butter)
  • 90g  icing sugar
  • 1 tbsp cacao powder( can replaced with cocoa powder if can’t find cacao)
  • 2 tbsp Lactose free milk ( or any milk)

1)Beat butter and icing sugar till pale and creamy. Beat in cacao powder to well combined.Pour buttercream into piping bag.

3)Fill up the macaron shells with cacao buttercream. Sandwich with other macaron shells.

4)It is best to serve  after sit in the fridge inside air tight container for a day until the macarons turn slightly moist by the buttercream.

raw cacao buttercream

Tips:

If you’re not going to consume your macarons immediately, you can store them:

•  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.

•  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.

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

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.

cacao macaron 3

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

French Vanilla Macaron (Simple and Easy steps)

Vanilla buttercream 2

Merry Christmas Everyone~

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.

Love vanilla bean paste is incorporated in the macaron shells, as well as in the buttercream.It makes me feel like so vanilla-like.

Hope you like this recipe.

Components you need:

  • French Vanilla macaron shells
  • Vanilla buttercream

Vanilla buttercream 1

French Vanilla macaron shells:

  • 60g almond 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
  • 1/2 tsp vanilla paste

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 with egg white powder until foamy, slowly add in castor sugar in 2 additions  and continued beating to soft peak, continued beating to a Stiff peaks formed.Beat in vanilla paste.

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 slightly expand in 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 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 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_6939

Process almond powder with icing sugar

DSC_6941

Give  few sifts for almond mixture

DSC_6943

Add in egg white powder into egg whites in a grease-free and dry mixing bowl

step1

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

DSC_6944

Beat in vanilla paste in meringue

step2

Fold in meringue into almond mixture in 2 additions

DSC_6950

Remember to fold and press down the mixture to reduce the air pockets

DSC_6951

Final batter should be thick and lava-like

DSC_6962

Pipe in batter into prepared pan. Rest.Bake

DSC_6974

The macaron is done when you can lift up macaron easily without sticking to parchment paper

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 or more.
  • 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”.

Vanilla Buttercream:

  • 60g Western Star, unsalted butter (Or any unsalted butter)
  • 90g  icing sugar
  • 1 tsp vanilla paste
  • 1/2 tbsp Lactose Free full cream milk ( or any milk)

1)Beat butter and icing sugar till pale and creamy. Beat in vanilla paste and milk to well combined.Pour buttercream into piping bag.

2)Fill up the macaron shells with buttercream. Sandwich with other macaron shells.

4)It is best to serve  after sit in the fridge inside air tight container for a day until the macarons turn slightly moist by the buttercream.

vanilla buttercream

Tips:

If you’re not going to consume your macarons immediately, you can store them:

•  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.

•  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.

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

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.

Vanilla buttercream 3

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

French Blueberry Macaron(Simple and Easy steps)

blueberry macaron 3

 Merry Christmas everyone~

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.

Love blueberry puree is incorporated in the buttercream that so easy to make.

Hope you like this sharing too.

Components you need:

  • French macaron shells
  • Blueberry buttercream

blueberry macaron 1

French macaron shells:

  • 60g almond 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 purple food gel 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 with egg white powder until foamy, slowly add in castor sugar in 2 additions  and continued beating to soft peak, continued beating to a Stiff peaks formed.

4)Add in purple food colouring into meringue.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 slightly expand in 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 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_6939

Process almond powder with icing sugar

DSC_6941

Give  few sifts for almond mixture

DSC_6943

Add in egg white powder into egg whites in a grease-free and dry mixing bowl

step1

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

DSC_6956

DSC_6958

Remember to fold and press down the mixture to reduce the air pockets

DSC_6959

Final batter should be thick and lava-like

DSC_6960

Pour in batter into piping bag fitted with round nozzle

DSC_6961

Pipe in batter into prepared pan. Rest. Bake

DSC_6976

The macaron is done when you can lift up macaron easily without sticking to parchment paper

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 or more.
  • 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”.

Blueberry Buttercream:

  • 40g blueberry puree
  • 1 tsp of lemon juice
  • 60g Western Star, unsalted butter (Or any unsalted butter)
  • 90g icing sugar

1)Process the blueberry into puree, then bring blueberry, lemon juice and 1/2 tbsp water to boil, cook till slightly thicker.Set aside to cool down.

2)Beat butter and icing sugar till pale and creamy. Beat in blueberry puree to well combined.Pour buttercream into piping bag.

3)Fill up the macaron shells with blueberry buttercream. Sandwich with other macaron shells.

4)It is best to serve  after sit in the fridge inside air tight container for a day until the macarons turn slightly moist by the buttercream.

blueberry buttercream

Tips:

If you’re not going to consume your macarons immediately, you can store them:

•  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.

•  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.

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

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.

blueberry macaron 2

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

French Raspberry Macaron (Simple and Easy steps)

Raspberry macaron 3@

Merry Christmas Everyone~

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.

Love raspberry puree  is incorporated in the buttercream that everyone can make.To me, red looks so christmas-like.

Hope you like this sharing too.

Components you needed:

  • French macaron shells
  • Raspberry buttercream

Raspberry macaron 1

French macaron shells:

  • 60g almond 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 red 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 with egg white powder until foamy, slowly add in castor sugar in 2 additions  and continued beating to soft peak, continued beating to a Stiff peaks formed.

4)Add in red food colouring into meringue.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 slightly expand in 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 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 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 red food colouring paste,fold and press down the mixture.

DSC_6915

6)Batter should be lava-like and thick

DSC_6917

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

DSC_6919

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

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 or more.
  • 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”.

Raspberry macaron 5

 Raspberry Buttercream:

  • 40g raspberry puree
  • 1 tsp of lemon juice
  • 60g Western Star, unsalted butter (Or any unsalted butter)
  • 90g icing sugar

1)Process the raspberry into puree, then bring raspberry, lemon juice and 1/2 tbsp water to boil, cook till slightly thicker.Set aside to cool down.

2)Beat butter and icing sugar till pale and creamy. Beat in raspberry puree to well combined.Pour buttercream into piping bag.

3)Fill up the macaron shells with raspberry buttercream. Sandwich with other macaron shells.

4)It is best to serve  after sit in the fridge inside air tight container for a day until the macarons turn slightly moist by the buttercream.

Raspberry buttercream

Tips:

If you’re not going to consume your macarons immediately, you can store them:

•  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.

•  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.

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

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.

Raspberry macaron 2

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

Lemony Sour Cream Cotton Cake柠檬酸奶油棉花蛋糕

sour cream cotton cake 1

by Sivia

 

 

If you wonder what is the difference between Japanese cotton cheese cake  and this sour cream cotton cake?

I personally think, sour cream cotton cake :

  • has light and refreshing flavour compared to cotton cheese cake
  • sour cream is cheaper in cost
  • I find by using sour cream, I can melt the butter and sour cream at ease without worrying the lumps  compared to cream cheese requires milk helps in dissolving evenly,and sometimes cream cheese creates so much lump that required the straining method
  • The texture is light and cottony as well

To sum up, when you cannot find cream cheese, do consider a lighter and cheaper substitution for cream cheese that is: sour cream. You just cannot spot the difference in taste.It tastes as good and refreshing too. Light, cottony and soft…what else could you have ask for more.Agree? Thank you for nodding your head with me. 😛

 

sour cream cotton cake 2

 Ingredients:

  • 50g Western Star unsalted butter ( or any unsalted butter)
  • 200g Bulla sour cream (full cream/light version) or any sour cream
  • 4 egg yolks
  • 40g cake flour, sifted
  • 25g corn flour,sifted
  • 4 egg whites (medium size)
  • 75g castor sugar
  • 1/2 lemon juice (Optional)
  • 1/4tsp cream of tartar

Method:
1. Melt butter and sour cream first over a double boiler. Cool the mixture. Beat in egg yolks(one by one)mix well.Then mix in lemon juice. Fold in the flour and corn flour and mix well.

Sour cream cotton cake

Sour cream cotton cake1

2. In a clean and grease-free bowl:Beat egg whites with cream of tartar until foamy. Then slowly add in the sugar and continued beating until medium peaks form( between soft and firm peak)

3.Fold in meringue(a) from step (2) into flour mixture in 3 additions. Pour into a 7-inch round  removable cake pan (you can lightly grease and line the bottom and sides of the pan with baking paper  but I just oil the pan only). Knock out extra air pockets on the table bench.

Sour cream cotton cake2

4. Bake batter by using steam bake method at 150-160C for 50-60 minutes,or until skewer inserted in the middle and comes out clean ,depending on individual oven.( Place a tray at bottom rack in the oven.Pour in cold water onto the tray once placed the cake pan in the middle rack of the oven.)

5.Once done, remove the water tray from oven. Let door ajar(b) for 15 minutes to allow cake cools down little. Remove the cake immediately from oven and Do Not invert(I want to keep the cake with smooth top, OR you prefer to invert onto a wire rack and that’s is okay as well).Allow to cool down completely. Store the cake into refrigerator for few hours for better taste.

 

(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.

(b)Door ajar?

Open your oven door just 3 fingers gap to allow hot air release to avoid drastic changes in temperature.Big changes in temperature sometimes could cause your cake collapse, with a curvy waistline.

 

sour cream cotton cake 4

Notes:

  1. Before pushing the tray into the oven, remember to tap it onto the table a few times. This is so that you wouldn’t end up with air pockets in the cake.
  2. You can use oil paper to lay around the cake pan,since I am lazy  so I sprayed some oil to the pan.Cake still can remove easily.
  3. The reason I do not use water bath as I find water bath method tend to produce soggy bottom for the cake. Steam bake method may as well create cottony and soft texture too.
  4. You can use 6″ square cake pan too. If you cannot find removable cake pan, just use normal round or square 6″cake pan are optional. The removable cake pan helps in remove the cake easily without  inverting the cake while normal cake pan requires inverting the cake onto cooling rack.I want to have smooth cake top. So just work the way you want.
  5. Every oven acts differently.If you start to find cracks on your cake(before getting worse), reduce the temperature roughly 10 to 15 Celsius. For example: you can try bake the cake batter for 140C for 60-80 minutes, until inserted skewer in the middle, it comes out clean.
  6. If the water is drying out, please add more cold water into the tray. If you find your oven is way too hot (If only you start seeing cake cracks, add more ice cubes into the water tray)
  7. If you do not like the lemon flavour, remove the lemon juice because I want the refreshing lemony flavour in this cake.

 

sour cream cotton cake 3

by Sivia

Before leaving,I always want to share some insight and  information.Sometimes I find recipes books do not share the proper way of creating different egg whites (meringue) which really hard for us to understand.

 

Difference between Meringue of SOFT PEAK   , MEDIUM PEAK  & FIRM PEAK:

After numerous times of beating egg whites and sugar(meringue)  to different stages: Soft peak, medium peak and firm peak, I find many people fairly know how to differentiate the stages of the meringue.Without the right peak, you might not able to create air in your cake and resulting numerous problems for your cake.

A)     SOFT PEAK: 湿性蛋白霜

After reached bubbly and foamy meringue, the first stage the egg whites turn into when beating  on high speed. When it is done, the egg white is not runny, but hold the shapes with the  peak will curl 40% and it will not drop .

 

 soft peak

B)     MEDIUM PEAK:中性蛋白霜

the 2nd stage of the meringue, after the soft peak. When you continue beating the meringue after soft peak, the peak will curl about 20% when lifting the beater. This stage will be before reaching a firm pointed peak or stiff peaked.

 

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C)     FIRM PEAK (a lso known as  STIFF Peak):硬性蛋白霜或挺直蛋白霜

The 3rd stage after medium peak of the meringue. The meringue will form a stiff or firm and pointed peak when you lift up the meringue after beating on high speed. It will not drop, no curling down.

firm peak

 

[pictures for the meringue here are outsourced from google]

Hope you enjoy the sharing and feel free to leave your wonderful feedbacks. ^_^

Baked Caramel & White Chocolate Cheesecake 烤白巧克力焦糖起司蛋糕

Baked white chocolate cheesecake 2

This white chocolate and caramel cheese cake sounded so sweet but once taste it, you will throw away the first “sweet” impression, it is not sweet at all, I am telling ya~ hehhehe

My husband loves cheesecake,the heavier of  the flavour the better for him.That explains why he gives me a pet name called: “Jong Belegen Kaas” which means “young cheese” in Dutch. So he bought 6 blocks of cream cheese,I cannot let it sit in fridge until all turn bad, then decided to make this cake after the first  block of cheese for tiramisu. I think more cheese to use in baking soon.

Classic baked cheese cake is his favourite and commonly bake for him, let’s try something new. I have packets of white chocolate from the last purchase, thought to use it for chocolate work during autumn,but I was living in flu during the entire autumn.I have to finish it quick. What about “white chocolate with caramel infusion?”

Let’s get started, shall we?

 

Baked caramel white choclate cheesecake4

(A)Biscuit Base:

  • 100g maria /McVITIES digestive biscuits ( or any digestive biscuit)
  • 60g Western Star unsalted butter, melted ( or any unsalted butter)

1) Process the cookies until formed crumbs, slowly pour in melted butter and mix to well combine.

2)Transfer the mixture to a (6″) 15cm removable around cake pan. Use a straight-sided glass or hand to spread and press the biscuit mixture firmly over the base.Allow to chill in freezer for 20 minutes.

(B)Cheese filling:

  • 170g Philadelphia cream cheese ( or any cream cheese )
  • 140g Bulla sour cream ( or any sour cream )
  • 50g sugar
  • 100g Cadbury baking white chocolate, melted over double boiler (Or any baking white chocolate)
  • 140ml Bulla whipping cream ( or any  dairy whipping cream )
  • 65g castor sugar
  • 1tbsp water
  • 2 eggs
  • 1/2 tbsp corn flour

1)Microwave cream cheese on high heat for 30 seconds.Beat cheese with sugar until creamy and soft.

2)Add in sour cream,then add in eggs, one at a time, and corn flour . Mix well.

3)How to prepare caramel:In a saucepan: Heat up sugar and water on medium high heat until turn amber colour, turn off the heat. [ Picture]

4)Microwave cream 30 seconds to 1 minute on high heat until just boiled, slowly pour into caramel (3).[Picture 3]

5)After 1 minute, stir in melted white chocolate into caramel from step (4).Mix well.

6)Pour in white chocolate-caramel mixture from step (5) into cheese mixture step (3).Pour into cake pan with the biscuit base earlier. Wrap in 2 layers of aluminium foil.

7)Bake at water bath  at 200C for 30 minutes ,then 150C for 30 minutes.

8)Once done, remove from oven, allow to cool completely. Chill in refrigerate for at least 6 hours or overnight. Remove from cake pan and serve.

Caramel white chocolate cheesecake Caramel white chocolate cheesecake1

 

Baked caramel white chocolate cheesecake1

Baked caramel white chocolate cheesecake2

 

 

Note:

a)When handling or making caramel, remember to be careful. When pouring the hot cream into hot caramel, you will see some big reaction from here, just stay alert.

b)Do not over cook the caramel until turn dark amber otherwise it creates bitterness in your caramel.Do not stir when cooking caramel.Only swirl around by moving the pan.

c)Alternatively, I baked this cake in a 8″(20cm) round removable cake pan for 200C for 30 minutes, then 150C for another 15 minutes.

d)Chill cheesecake overnight only taste better.

Baked carabel white chocolate cheesecake3

Baked caramel white chocolate cheesecake3

Hope you enjoy this sharing ^_^

 

 

Today’s WORD:

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Thank you for your time here and deeply appreciate every single comment you leave. ^_^

 

 

 

 

Opera Swiss Roll for Valentine 欧培拉蛋卷

opera swiss roll4

Opera cake  is a French type of cake. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with chocolate ganache and coffee buttercream and covered in a chocolate glaze.

For those who loves coffee and chocolate, Opera cake would be highly recommended to you.

What about turning Classic Opera cake into a simple swiss roll instead for this Valentines?

May all of my friends here have a wonderful Valentines with your loved one.

Valentines is not just celebration between 2 love birds, it is a day to give all your love to your loved one, your beautiful friends and family.

Happy Valentines Day everyone~

opers swiss roll3

Yields two small size swiss rolls

Few components you need:

  • Joconde sponge

  • Coffee Italian Meringue Buttercream ( decaffeinated version)

  • Chocolate glaze

Opera swiss roll

opera swiss roll5

Joconde Sponge:

  • 30g oil
  • 90g almond flour
  • 45g icing sugar
  • 180g whole eggs
  • 150g egg whites
  • 90g castor sugar
  • 75g cake flour

1)      Sift the almond flour and icing sugar together. Lightly beat the whole eggs.

2)      Mix the almond mixture into beaten eggs to well combine. Fold in oil. Mix well.

3)      Beat egg whites and sugar in a clean mixing bowl to foamy stage, slowly add in sugar and  continued beating to reach soft peaks.

4)      Fold in 1/3 of meringue from step (3) into flour mixture from step (2). Fold in the remaining meringue in 2 additions. (remember do not over folding otherwise deflating the air pockets in the egg whites.)

5)      Pour the batter into a 10” X 14” baking tray with lined baking paper.

6)      Bake batter in preheat oven of 180C for 15 minutes or 170C for 25minutes, depending on individual oven.

7)      Once baked, lay the golden brown side onto a new sheet of baking paper.  Peel off the baking paper from the joconde. Let it cool completely.

 

Note:

(a) What is joconde?

A Joconde Cake is cross between a biscuit and sponge cake. It has an almond flavor and was named for Mona Lisa which translates to La Joconda in French.

how to make joconde joconde 2

Coffee Italian Meringue Buttercream:

  • 190g  Western Star butter, unsalted ( or any unsalted butter )
  • 80g castor sugar
  • 40g water
  • 80g egg whites
  • 16g castor sugar
  • 1.5 tsp coffee powder (or  decaffeinated  coffee  granules, I used Nespresso decaf coffee capsule)
  • I tbsp hot water

1)      Mix coffee granules with 1 tbsp hot water until dissolved. Set aside.

2)      Bring butter to room temperature (when you touch the butter, it leaves a dent easily but not melting)

3)      In a pot:  heat water and 80g castor sugar on high heat until sugar dissolved. The aim is to cook the sugar syrup to reach 118C-120C.

4)      Meanwhile, beat egg whites to bubble stage, slowly add in 16g sugar and continued beating to reach soft peak.

5)      Once sugar syrup reached 118C, switch off heat and wait till bubbles disappear. While motor still running slowly on the egg whites, slowly pour in the sugar syrup into meringue from step (3). Beat it until the meringue has cooled down inside the bowl. (Touch the bottom of mixing bowl if it is completely cool down.)

6)      Once meringue has cooled down completely, throw in cubed butter one by one. Beat until the Italian meringue buttercream comes  together.

7)      Fold in coffee syrup and beat until well incorporated.

coffee italian meringue buttercream

Assemble 1:

1)      Spread the the buttercream onto the swiss roll. Slice into half. Now you have two slices of joconde.

2)       Ensure baking paper is sitting underneath the roll. Roll into a good roll with the help of rolling pin. Seal the baking paper, and cover with another layer of aluminium foil for double secure.

3)      Repeat this step for another slice of the swiss roll. Place them into refrigerator for 4 hours. Now you can have two swiss rolls.

methods8

Chocolate Glacage/glaze:

  • 30g Western Star unsalted butter ( or any unsalted butter )
  • 100g  Cadbury baking dark chocolate button ( or any baking dark chocolate)
  • 100g Bulla cream ( or any dairy cream)
  • 50g Liddells lactose free milk ( or any fresh milk) milk
  • 3 gelatin leaves ( add if you can find) soak in cold water until soften.

1)      Heat up cream and milk on low heat. Switch off heat once just come to boil.

2)      Pour the hot cream mixture into chocolate. Mix well until all chocolate has melted.

3)      Fold in softened butter. Mix well and fold in soften gelatin leave. Mix well. Strain the glaze.

4)      Let it cool down to room temperature. Stir well every now and then.

OR    heat up cream , milk and chocolate together until all well combined. Then fold in butter. Mix well then fold in soften gelatin leave. Strain.

methods9

Assemble 2:

1)       Remove roll out, and spread the coffee buttercream on top of the swiss roll. Smooth out nicely with a spatula. Place back into refrigerator to allow the buttercream  for 1-2 hours to set.

2)      Remove the swiss rolls out from refrigerator and place onto a cooling rack. Pour the chocolate glaze over the two rolls evenly.

3)      Allow the excess chocolate glaze to drip down.

4)      Place the rolls back to refrigerator for 30 minutes to set properly.

5)      Take out the roll and trim off the both ends to see all the distinctive layers. Place back into refrigerator for 30 minutes to set little bit more.Slice and serve.

methods10

glazing swiss roll

opera swiss roll2

opera swiss roll 6

Note:

  1. Ensure the eggs have to be cold.
  2. Ensure the butter to be added slowly to a completely cooled meringue. Do not panic if see butter and meringue curdled, just keep beating longer until all comes together.
  3. You can use either  coffee granules or decaffeinated coffee.
  4. Ensure to strain the chocolate glaze to get a smooth glaze.
  5. Remember to stir the glaze every now and then to avoid the top skin formed.
  6. If you want your swiss roll to be flavoured with more coffee, you can brush some coffee syrup (1 tsp coffee powder mix with 1 tbsp hot water) onto the joconde sponge.
  7. Chocolate glaze will only looks shiny glossy when roll first coated with glaze  at room temperature. Once store in refrigerator,it will lose it shine and it is okay. Chocolate glaze for the Opera supposed not to be shiny for consumption due to the contents of the glaze to make as such for better taste and texture. Shiny chocolate glaze gives good appearance for the cake but lack of good flavour as a glaze for the Opera.Enjoy everyone~ ^_^

valentine's day decorations ideas (

My first attempt on CRONUT

Merry Christmas everyone & Happy New Year !!

Hope it is on time to do that still.

Today sharing is CRONUT.

cronut.2

What is CRONUT?

Cronut is best described as ” Half croissant, half donut”. It is made from a laminated dough more like croissant, which is sugared, then filled with custard and glazed.

what is cronut

Who invented Cronut?

This cronut attributed to Chef Ansel for Dominique Ansel Bakery in New York City.

images

How I know Cronut?

I am a fan for  the American comedy series called” 2 broke girls”.This series are funny but it is adultery element at times. Story was about 2 girls met each other when they are at the lowest point, no money and no career. So they found each other and began their life as waitresses. Although they might live small ,their dream to open a cupcake shop is big. One of the episodes was talking about the trend of “cronut” in  New York City called” And the cronut”.

New Yorkers went crazy over this deep fried laminated dough. Every customers are allow to buy few at one time. The queue to buy this sweet dough is extremely time consuming.

2-broke-girls_logo

So,I thought I must try this. I love croissant and I love donuts. What’s not to like?

Here is the imitation of these “cronut”.Of course will never get the real recipe.

Chef has taken many days and many trials to come up with the right texture.

So bear with me of this sharing. Just indulge once in life, no biggie.

Just a sharing of what is new and why is so good about it!

inside-cronut

cronut.1

cronut.3

HOW TO MAKE CRONUTS

Recipe from “Sortedfood.com”

INGREDIENTS

  •  milk (60ml)- I used Liddells lactose free full cream milk
  • warm water (65ml)
  • dried yeast (6g)
  • cold, diced butter (150g)-I used Western Star unsalted butter
  • plain flour (125g)
  • strong flour (125g)
  • caster sugar (30g)
  • 1/2 tsp salt
  • bowl of vanilla sugar
  • creme patisserie

How to make cream patisserie : http://wp.me/p3PiK3-8d

  • bowl of icing sugar
  • 1 lemon

RECIPE

whisk the milk, water and yeast together in a bowl.
pulse the cold butter and flours in a food processor or rub it between your fingers until it resembles breadcrumbs… but still has a few lumps.
stir the sugar and salt into the flour mix and ti everything into the wet bowl.
stir together a little, then get your hands involved to bring it into a dough.
cover loosely with clingfilm and leave it to rest for 2 hours.
roll the rested dough out on a floured surface to about 1cm thick, aiming for a rectangle that is twice as long as it is wide.
fold the dough into thirds so that the last third overlaps the other two.
turn the dough through 90 degrees and repeat the process twice more.
cover with clingfilm and leave in the fridge to rest for at least 4 hours, overnight is better.
roll the dough out once more, to the thickness of a pound coin (1/2 cm) then use cutters to shape your doughnuts.
lay them on a floured tray and cover with a clean tea towel at room temperature to rise for another hour.
fry them, a few at a time, in a few centimetres of oil heated to 170ºC for 2 minutes on each side until puffed up and golden.
drain on kitchen roll briefly then toss in vanilla sugar before leaving to cool.
inject the vanilla custard into the cronuts at 5 or 6 points around the ring using a piping bag with small nozzle or syringe.
mix enough lemon juice with the icing sugar to create a glacé icing and colour them (optional) to your preference.
drizzle over the cooled and filled cronuts, allow to set and tuck in!

DSC_5718_1 step1 cronut-pastry-dough folding1 step3 step4 step5 step6

fry cronut

I know I know…Why not laminated as the real cronut? GOsh,wish i could take his recipe.This is the first trial, got to do with some big secret methods I wish to know.

step7

Sugar the cronut, then pipe in some fresh pastry cream, then finally glazed. The sugar content seems alot and normally up to this stage,my tooth is aching from calculating the amount of sugar added. Once try it, the combination is not as sweet as you think. Unsure what is the reason but I will try once in my life.That’s it.

Please share this to all your friend, 2 cronuts for each person is good. Only my husband enjoys this the most. After this batch, no more for long long time…Better watch out for the sugar.

I wonder sugar in America must be extremely low in price?

cronut.4

Note:

1.Ensure all your ingredients are cold.

2.I will prefer thicker of the dough.So once you roll out to cut the cronut shape, try rolling into 1cm in thickness.

3.Allow to proof until it rises up more.

4.Skip the sugar dusting or remove the glaze if prefer less glazing.

5.Must keep the pastry cream, the more the better.

Happy trying something new in once life ^_^

Creme patisserie / creme patissiere or pastry cream

pastry cream2 What is Creme Patissiere  or Creme Patisserrie? Crème pâtissière, perhaps known better in English speaking countries as pastry cream, is a rich egg custard that provides the filling for a variety of pastries. People may find this filling substituted for whipping cream in cream puffs or eclairs, or it may fill the center of a cake. Though the traditional version is vanilla flavored, there are various Internet and cookbook recipes for chocolate, rum, lemon, or coffee variants. Today we use pastry cream to fill up our cronut,it gives a very  creamy flavoured for the fried pastry dough. It helps to reduce the greasiness of the fried cronut too.

Ingredients:

  • 200g  Liddells Lactose free milk ( or any milk)
  • 120g   castor sugar
  • 1/4 tsp vanilla paste
  • Pinch of salt
  • 2 large egg yolks
  • 15g cornstarch
  • 1 tbsp Western Star unsalted butter, cut into small pieces( or any unsalted butter)
  1. STEP 1

    In a medium saucepan, combine milk, 60g sugar, vanilla paste, and salt. Cook over medium heat until mixture comes to a simmer.

  2. STEP 2

    In a medium bowl, whisk together egg yolks, cornstarch, and remaining 60g  sugar. 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, fold in butter and stir to well combine.

  4. STEP 4

    Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).

DSC_5752 DSC_5753 step1 step2step3step4 pastry cream1

Note:

1. Freshly prepared custard, we have to cover with cling wrap to prevent the skin forming. You might find some vapour produced and it is okay to see this. Remember to keep the pastry cream in refrigerator immediately after cover.

Sweet Memory甜蜜回忆:Mango Tofu Cheese Mousse Coconut Cake芒果豆腐奶酪慕丝椰子蛋糕

mango coconut cheese mousse1

Summer is here.The heat and temperature always the enemy for any mousse cake or chocolate work in my kitchen. I am missing the autumn and winter here.

Last saturday was our 2 years anniversary and here is the cake to celebrate this 2 magic years.

mango coconut cheese mousse(FB)

DSC_5261_1

Few components you need:

  • Blueberry panna cotta
  • Coconut joconde
  • Lemon joconde
  • Mango tofu cheese mousse
  • Red chocolate glacage/glaze

DSC_5253_1

love letter to husband

Blueberry Panna Cotta:

  • 85g blueberry puree
  • 25g Bulla cream( or any pouring or whipping cream)
  • 25g Liddells Lactose free full cream milk ( or any fresh milk)
  • 1 tbsp castor sugar
  • 3g gelatin leaves(soaked in cold water till soften)

1.Process fresh /frozen blueberries into puree.

2.In a pot: Bring cream, milk and sugar to just boil. Once sugar has dissolved, turn off the heat.

3.Fold in soften gelatin, stir to combine.

4.Pour the mixture into a 6″cake ring with cling film wrapped around the bottom of the cake ring. Allow to freeze to hardened.

blueberry panna cotta

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selected4.1

Coconut Joconde:

  • 53g egg whites
  • 25g castor sugar
  • 35g icing sugar
  • 35g coconut powder
  • 9g cake flour

1.in a clean bowl: beat egg whites till foamy, slowly add in sugar and continued beating till stiff peaks formed.

2.Process desiccated coconut into powder form if you cannot find coconut powder.

3.Fold in coconut powder and cake flour till well combined.

4.Pour in piping bag, pipe onto a 6″ cake ring(about 1” in thickness) with baking paper lined onto the baking tray.

5.Dust icing sugar generously onto cake batter.

6.Bake at preheated oven of 180C for 12 minutes or more until slightly golden, depending on individual oven.

7.Allow to cool completely. Set aside for later use.

coconut joconde

________________________________________________________________________

DSC_5239

selected1

Lemon Joconde:

  • 35g eggs
  • 20g castor sugar
  • 45g egg whites
  • 40g icing sugar
  • 30g almond powder
  • 10g cake flour
  • 8g Western Star unsalted butter, melted( or any unsalted butter)
  • 1 tbsp lemon juice
  • 1 drop of lemon essence
  • 1 lemon zest

1.In a bowl: Beat eggs and icing sugar till ribbon stage, fold in lemon juice, zest and essence.

2.In another clean bowl: beat egg whites till foamy, add in sugar slowly and continued beating till soft peak formed.

3.Fold meringue step (2) into egg-lemon mixture step (1).

4.Take small amount of batter from step (3) and mix well with melted butter in a small bowl.

5.Sift in cake flour and almond powder into remaining cake batter from step (3).

6.Fold in flour mixture from step (5) into butter mixture from step (4).

7.Pour into a 6″ cake ring on a prepared baking pan lined with baking paper. Bake at 200C for 8 minutes until golden brown,depending on individual oven.

8.Allow to cool down completely and keep for later use.

 

Note:

What is Joconde?

Joconde Cake is cross between a biscuit and sponge cake. It has an almond flavor and was named for Mona Lisa which translates to La Joconda in French.

 

lemon joconde

________________________________________________________________________

DSC_5251

Mango Tofu Cheese Mousse:

  • 200g mango puree
  • 250g Philadelphia cream cheese ,leave at room temperature
  • 50g egg yolk
  • 30g castor sugar
  • 400g Bulla whipping cream ( or any dairy whipping cream)
  • 20g castor sugar
  • 50g tofu
  • 7g gelatin leaves(soaked in cold water until soften)

1.Beat whipping cream and sugar until stiff peaks formed and set aside in refrigerator.

2.Beat egg yolk and sugar to well combined. Whisk continuously over a pot of simmering water until 82C until pale and thick. Remove from heat. Fold in soften gelatin. Stirring until gelatin dissolved.

3.Fold in mango puree into step (2).

4.Mash the tofu.

5.Beat cream cheese until soft. Fold into tofu. Fold the cheese-tofu mixture into step (3) and mix well.

6. Cool down over pot of cold water till 26-28C.

7.Fold in whipped cream in step (1) into cheese mixture in step (5). Pour into piping bag. Set aside in refrigerate.

mango cheese mousse

________________________________________________________________________

selected3

Assemble Part 1:

1.Line baking paper on baking tray. Line acetate strip around a 7″ cake ring.

2.Place coconut joconde into the cake ring.

3.Pipe 1/3 of the mango tofu cheese mousse onto the coconut joconde until cover the joconde completely.

4.Place lemon joconde onto the mousse and continued piping in another 1/3 of mousse to cover the lemon joconde.

5.Remove blueberry panna cotta from freezer and from the cake ring. Place blueberry panna cotta onto the mousse and finally pipe in with remaining cheese mousse completely.

6.Smooth the top. Allow to set in the freezer for at least 4 hours or overnight.

assemble 1

________________________________________________________________________

red chocolate glacage

 

chocolate glacage frosting

selected2

selected

Assemble Part 2:

1.Remove mousse cake from freezer and lightly blow hot air around the cake ring with blower for few seconds. Remove mousse cake from cake ring. Remove acetate strips.

2.With a cooling rack sits on top of a baking tray, place hardened mousse cake onto cooling rack.

3.Pour the cooled chocolate glacage over the mousse. Allow excess to drip down.

4.Decorate.

5.Place the cake back to refrigerate to allow the cake bring back to right temperature(as now the cake is still hardened stage).

6.Slice and serve.

glazing mousse

________________________________________________________________________

Note:

1. Ensure the blueberry panna cotta has to be hardened in freezer before remove from the cake ring and place into the cake.

2.Red chocolate buttons are not available here so I bought it online. If you don’t like the vibrant red, welcome to substitute with white chocolate and add few drops of your favourite food colouring into the chocolate glacage. Use just white chocolate if preferred no colouring at all.

3.Decoration is up to your own imagination but if you are wondering what I used for the decoration: red chocolate button ,white chocolate and some chocolate transfer sheet( got it online as well)

DSC_5253_1

HAPPY TRYING!

 

TODAY’s Realization:

There were many times,I doubted my ability in what I am doing or learning whether baking or photographing. Failures in baking are bitter in taste but I know as long as I am determined to restart,back to basic,stand right up, the chances of getting it right is not far away.

In photographing world: Never though I would want to explore more since I have no knowledge nor potential in this field. There were many times, I doubted my ability leading to putting down the camera. Admittedly,I need to try harder than anyone just to get a decent picture.

I have to accept:some born with the skills while I need to try harder.

Never try to compete or compare with others if I choose this as passion. It exhausts me at times but learning to do one at time, no rush and no competing  can reduce the stress and taking my time to learn as much as I can.

Do for myself.Accept my flaws. Transform the pressure into energy and stand right back up. It is alright to sit down and rest awhile to regain our motivation. Have you rest enough?

有多次都会犹豫对烘焙和拍摄的能力是有限吗?

毕竟我不是天生有这些的潛力,总是要比别人多努力,由其是在拍摄方面。别人轻易的收获,而我却拍到手痛。

如果要比较,大家都比我好。因此学习接受,接纳自己的短与长。毕竟别人的成功都是因他们非常努力坚持,我这非常敬佩。

我在学习我拥有的,学习珍惜。

朋友,累了的话,不如歇一下,然后在继续做你喜欢的。

朋友,每一个你都是我能学习的对像,谢谢你们曾经的坚持,我才能明白了:做好自己就足够了。

谢谢每个都曾在我的生活中出现过:你的鼓励是我的动力。而有些的批评,也多谢你的直言,你让我成长。

谢谢你.

Your comments are deeply appreciated. ^_^

White Angel白色天使 ( Lemon Orange Mango Gateau)柠檬橙芒果蛋糕

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I find citrus fruits here are mostly fresh and sweeter in flavor. Lemon here is less sour and juicy. I always wonder why westerners can use in all their food: salad, seafood, white meat and sauces. As though lemon is like the salt to the pepper. Orange here is all seasonal citrus fruit. I do not enjoy fresh slice orange back in Malaysia as much as I do here. There two fruits become the primary essence to this mousse cake.

What goes well with cream cheese? Lemon.  I came up with lemon cheese mousse.

I bought a big packet of fresh mango cubes from Costco. I do not need to wait for the mango season, I think. So I thought insert mango element into this entire cake.

I adored this cake personally and hope you do too. White chocolate might not your favourite but by adding this last element as frosting, it is something different and it is a good “different”.

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Problem is: why the white chocolate does not appear as white?? Wishing to have pure white powder to do the  whitening effect.

 

Components you need:

  • Mango Gelee

  • Orange Joconde

  • Lemon cheese mousse

  • White chocolate glacage/glaze

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Mango Gelee:

  • 150g mango puree
  • 1/2 anise star
  • 5g sugar
  • 1 tsp lemon juice
  • 2.5 gelatin leave (Soak in cold water till soften)

1. Bring mango puree to boil, add in anise star and sugar and mix well. Switch off heat.

2. Stir in soften gelatin the mango mixture. Stir in lemon juice. Sift the mixture to remove the anise star.

3. Allow the mixture to reduce temperature to 28C.

4. Pour into mango mixture slowly into a 6” cake ring ( Wrap cling film around the bottom of the cake ring)

5. Allow to harden in the freezer for 4 hours or more.

Note: 

(a)What is gelee?

A jellied substance.Liquid becomes solid by the addition of gelatin, pectin or other gelling agent.

mango gelee

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Orange Joconde:

  • 84g whole egg
  • 20g icing sugar
  • 10g cake flour
  • 10g plain flour
  • 60g almond flour
  • 84g egg white
  • 20g castor sugar
  • 17g Western Star unsalted butter( Or any unsalted butter )
  • 1 whole orange

1. Sifted all flours. Line a 6” round cake pan with baking paper.

2. Bring whole orange to boil in a pot. Once boiled,peel off the skin , slice into small chunks and remove the seeds. Process the orange in a processor or blend in a blender to form a paste.

3. Beat egg and icing sugar in a bowl until pale and lightly thick. (Lift up whisk, you can see batter is slowly drip down). Add in 2/3 of orange paste and mix well.

4. In another clean bowl: Beat egg white to foamy, slowly add in sugar, continue beating to achieve soft peaks.

5. Fold in the egg-orange mixture into this meringue (egg white) to well combine.

6. Take out some batter , fold in melted butter.

7. Fold in all flours into remaining egg batter till well combined.

8. Fold in the butter-mixture earlier (6) back into flour batter (7).

9. Pour batter onto prepared pan. Bake in preheated oven at 180C for 20-25 minutes, until skewer inserted in the middle of cake comes out clean, depending on individual oven for the temperature and time.

10. Remove from cake ring and allow to cool down completely. Keep in refrigerator.

Note:

(a)What is Joconde?

A Joconde Cake is cross between a biscuit and sponge cake. It has an almond flavor and was named for Mona Lisa which translates to La Joconda in French.

orange puree

orange sponge

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Lemon Cheese Mousse:

  • 50g castor sugar
  • 3 tbsp water
  • 175g  Bulla whipping cream ( or any dairy whipping cream)
  • 30g egg yolk
  • 2tbsp lemon juice
  • 140g Philadelphia cream cheese ,room temperature ( Or any cream cheese)
  • 25g Vaalia natural yoghurt( or any plain yoghurt)
  • 2tsp lemon essence
  • 40g egg whites
  • 42g castor sugar
  • 11g water
  • 5g gelatin leaves ( soak into cold water until soften)
  • 6g CHOYA extra shiso, Traditional Japanese Umeshu(Plum liqueur) optional
  1. In a bowl: beat whipping cream till stiff peaks formed. Set aside in refrigerator.
  2. In a pot: Boil sugar and 3tbsp water till sugar dissolved. Remove from heat.
  3. Slowly pour in the sugar syrup into beaten egg, continued heating until reached 82C while whisking. Stir in soften gelatin.
  4. Remove from heat, beat until light and pale.
  5. In another bowl: Beat cream cheese , then add in plain yoghurt, lemon essence and Umeshu until well combined.
  6. Fold in whipped cream (1) into cheese mixture (5).
  7. Then fold in egg-yolk mixture earlier (3) into cheese-cream mixture (6).
  8. Boil sugar and water till 117C. Start beating egg whites till foamy, slowly pour in sugar syrup, beating till stiff peaks formed. This is known as “Italian Meringue”.
  9. Fold in italian meringue into (7). Pour into a piping bag.

pate a bombe

lemon cheese mousse

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White Chocolate Glacage/Ganache:

make this after mousse cake has set properly

  • 250g Bulla whipping cream (pouring cream or whipping cream can be used here)
  • 20g sugar
  • 50ml glucose
  • 150g Cadbury baking white chocolate( any baking white chocolate )
  • 6g gelatin leaves (Soak into cold water till soften)

1. In a pot: bring cream, sugar and glucose to boil at 85C.

2. Add in chocolate in few additions and stir to combine.

3. Stir in soften gelatin and continued to mix until incorporated. Sift .

4. Allow the mixture to cool down to 25-28C. ( you can use another pot of cold water sit underneath your ganache to help in this process)

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Part I : Assemble:

1. Place a 6” cake ring onto a prepared baking tray with baking paper underneath.

2. Line a piece of 6cm in height of acetate strip around the cake ring as shown in picture.

( Get a 6” cake ring with 6cm height if you can find. My cake ring is smaller in height so acetate strip is for increasing the volume of my cake.)

3. Remove the mango gelee from freezer, cut into 5.5 inches of round disc.

4. Slice the orange joconde into 2 thin slices, and cut into 5.5 inches of round disc

5. Pipe some lemon mousse onto the cake ring, then place the first orange joconde. Pipe in lemon cheese mousse.

6. Place the mango gelee, then pipe all remaining lemon cheese mango. Place the last orange joconde onto the mousse. Press down the joconde to allow excess mousse flows out, remove excess mousse with palette knife. Place in freezer to allow to get harden.

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assemble

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Part II: Assemble:

1.Remove the mousse cake from freezer. Using warm cloth to rub around the cake ring. Flip the mousse cake upside down ( Mousse part faces up; sponge part faces down). Push up the mousse cake from cake ring.

2. Place the mousse cake onto a wire rack which sitting on a baking tray. Pour white chocolate ganache over the mousse cake. Allow to sit there for few minutes until excess ganache flows down.

3. Allow cake set in refrigerator for 30 minutes. Decorate however you prefer asthis is your cake now.

frosting

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Note:

  • Allow cake to bring back to coolroom temperature for few hours, then you can slice and serve.
  • Boil the whole orange first so that the flavors from the orange is more readily to perfume the entire cake. (I cannot stop eating the orange sponge by itself, the orange is like the perfume of the cake, seriously yummy. Complimenting my product is not my style but the orange joconde is really irresistible.)
  • My advice: if you do not enjoy white chocolate ganache, you can choose not to use it because some people included me just dislike the sweetness of white chocolate. However the combination is really up to standard.
  • Again, I do not really enjoy over rating my own products.(Many times of failure too) This cake is really  well structured. The lemon has lightened the cheese flavor; the orange acts as the perfumed for the cake. Husband and I finished more than ½ of the mousse cake in a day.
  • If  happened you are not anise star fan, remove from your mango gelee too. Anise Star does not act as the primary flavor of the gelee, but remove if you do not enjoy it.
  • Adding plum liqueur Umeshu is optional if you prefer no alcohol.

lemon cheese cake

 

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Adding this Japanese traditional Umeshu (CHOYA)梅酒 is the extra flavor with the sweetness and sourness of the plum. The taste and aroma of umeshu can appeal to even those people who normally dislike alcohol.  This plum liqueur is recommended by my sister, it helps for good sleep, promote good blood circulation and good digestion. Please do not over indulge ~

HAPPY TRYING~ ^_^

Today word: Stop living in fear you’ll always do the wrong thing. If God gives you something to do, He’ll give you the anointing to do it.-Joyce Meyer