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Baked Baileys Cheesecake with Oreo Crust

This Baked Baileys Cheesecake is literally the BEST cheesecake that I’ve ever tasted! It has the smoothest and creamiest Baileys mascarpone and cream cheese filling with an Oreo Crust. The buttery Oreo cookies base complement perfectly with velvety taste of Baileys. And the best thing is – this baked cheesecake doesn’t require a water bath and is super easy to make!

Baked Bailyes Cheesecake with Oreo Base

Baked Bailyes Cheesecake with Oreo Base

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Baked Bailyes Cheesecake with Oreo Base



I am always, ALWAYS, keen to add alcohol into my desserts to make them a little bit naughty and sexy to eat. Click on the links below to check them out:

– Guinness Double Chocolate Brownie 
– Milk Chocolate Banana Mousse Cake with Rum 
– Lemon Curd Limoncelle Eclair 
– Coffee liqueur Double Chocolate Hazelnut Muffin 
– Tiramisu Mille Crepe Cake

Baileys is one of my favourite liqueur (to kill my sweet cravings at night) and it goes perfectly with a cheesecake. You might want to check out my Baileys Hazelnut Dark Chocolate Mousse Cup for a party dessert idea.

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Baked Bailyes Cheesecake with Oreo Base

Tips of making the perfect baked cheesecake!

To perfect a baked cheesecake, there’re a couple things to take note of:

  1. Bake at LOWER temperature for a LONGER period of time – baking cheesecake at a low temperature is crucial to cooking the filling steadily and evenly, which achieves the creamy and smooth texture. Last thing that we want is to overcook the filling or to burn the top.  I baked my cheesecake at 140C for 90 mins  and I think it is a good setting that cooks the cheesecake nicely and still achieve that golden colour top crust.
  2. Cream the cheese and sugar well. To make your cheesecake smooth and creamy, you don’t want to have cream cheese lumps or undissolved sugar in the batter. Therefore, do take the time to beat the cheese and sugar on medium high speed (while scraping the side of the mixing bowl once in a while) to attain a pale, fluffy cheese sugar mixture before adding the eggs.
  3. Do NOT over-aerate the eggs when mixing. One big difference between a chilled cheesecake  and a baked cheesecake, is that while gelatine usually is the setting agent, there’re eggs in a baked cheesecake to set. But make sure that you only gently fold in the eggs in the cheesecake with a spatula (not a whisk), because you don’t want to over-aerate the eggs or the cheesecake will expand too much during baking.
  4. Cool the baked cheesecake slowly after baked. When it comes to baked cheesecake, we are all so scared that the cheesecake is going to crack during the cool down process. But don’t worry! To avoid the cheesecake from cracking, you simply have to avoid sudden temperature change and cool the cake gradually. I usually would turn off the oven and leave the cake inside the oven to cool down for 30 mins, before taking it out to room temperature for another 30 mins, before putting it in the fridge.

Baked Bailyes Cheesecake with Oreo Base4



Ingredients:

For the cheesecake

  • 500g cream cheese
  • 250g mascarpone cheese
  • 250g caster sugar
  • 1/2 tsp salt
  • 2 tbsp baileys
  • 1 tsp vanilla bean paste
  • 3 whole eggs
  • 1 egg yolk
  • 360ml sour cream

Oreo Cookie Base

  • 250g crushed Oreo (after filling removed)
  • 100g melted unsalted butter

Instructions :

  1. Put a parchment paper on a baking tray. Put a 8inch cake ring on the baking tray and set aside to use.
  2. Take out the fillings from the Oreo cookies with a butter knife (you can keep the filling for other uses), and process the cookies in a food process into fine crumbs.
  3. Melt butter in the microwave (carefully, butter explores very quickly if left unattended).
  4. Mix the butter and the Oreo crumbs well. Press it inside the cake ring as the cake base with the back of a spoon until even and flat. Put in the fridge to set.
  5. Preheat Oven to 140C
  6. Using an electrical mixer, beat cream cheese, mascarpone cheese, salt, and sugar with a paddle attachment on medium high speed (while scraping the side of the bowl occasionally) for around 5-8 mins until smooth and fluffy.
  7. Add in baileys and vanilla bean paste and beat for 30 seconds.
  8. Put the eggs and egg yolk in a bowl, use a whisk to lightly break them down. Then pour it over the cheese mixture, fold the eggs in with a spatula until incorporated.
  9. Fold in the sour cream with a spatula until incorporated.
  10. Pour the batter into the prepared cake ring and bake at 140C for approximately 90mins. Time may vary depending on your oven and other factors. A baked cheesecake is ready when the side is puffed up and turned golden brown, while the centre would slightly jiggle when you shake the baking tray. When it is ready, turn off the oven, open the oven door for 15 seconds, then close the door and leave the cake inside the oven for 30 mins. Take it out from the oven and let cool in room temperature for another 30 mins. Keep it in the fridge for at least 3 hour s for it to fully set. Enjoy!
2 comments
Paris Brest with Pistachio Praline Creme Patissiere Filling

This Paris Brest with Pistachio Praline Creme Patisserie Filling is a classic French dessert that’s made to impress – it has a airy choux pastry with a smooth, nutty pastry cream filling. For this version, I made my own pistachio praline (it’s easy, I promise!) and topped my choux with pearl sugar for some extra crunch. The fun fact about Paris Brest: it was created by chef Louis Durand in 1910 to celebrate a bicycle race from Paris to Brest with a traditional hazelnut praline cream filling. Its circular is to mimic the shape of the wheels.

I have written a detailed guide to making the perfect choux pastry for my charcoal black sesame cream puff – please refer to it if you feel like some extra help!

Hello my old friends, I AM BACK. If you’re here for the first time, welcome. This come back post means the world to me. Away from this blog for over 8 months, I have decided to come back and write about food and life. Over the past 10 months, I had been working as a junior pastry chef at a local bakery in Sydney. However hard it is to admit, I was constantly preoccupied with working in big commercial kitchens, and I gradually lost interest in pastry myself. Although I did gain a lot of skills and techniques at work (which I am incredibly grateful for), I felt stuck and I was mentally & physically exhausted; I lived like a zombie without purpose.

Good news is, my full-time work placement has come to an end lately, and I have some time to sit down and organise my thoughts. I’ve come to realise what I want for my career – I want to teach people how to make desserts, overcome their fears in the kitchen and essentially bring positive influence to the world through food.

Paris Brest with Pistachio Praline Creme Patissiere Filling

A little secret: Starting my own cake business and Youtube Channel has been my goal for quite some time, but somehow I constantly let self-doubt got the best of me. There’re millions of talented pastry chefs out there, and I realised my fear of failing had been my biggest obstacle. A friend of mine recently reminded me that EVERYONE FAILS at some point in their life, and it’s merely part of the process to be successful. It’s time to set aside all my worries and just start doing it. What I am going to gain in the coming months is totally unknown, but I hope to experiment as much as I can, fail as much as I need to, and just grow as I go. And I hope you all will here to witness and be part of my journey. 🙂

Ingredients:

Choux Pastry

  • 200g water
  • 200g milk
  • 8g sugar
  • 8g salt
  • 180g unsalted butter
  • 220g all purpose flour
  • 400g eggs

Pastry Cream

  • 450ml milk + 50ml milk 
  • 1 tbsp vanilla bean paste
  • 100g egg yolk
  • 100g caster sugar
  • 60g corn flour
  • 40g unsalted butter

Pistachio Praline

  • 1 cup pistachio
  • 1 cup granulated sugar
  • 1/4 cup water

Instructions:

Choux pastry 

  1. Preheat oven to 220C. Prepare a baking tray sprayed with cooking oil. Remove excess oil with a tissue paper. Set aside.
  2. Bring water, milk, salt, butter and sugar in a saucepan to a boil.
  3. Turn off heat, add all purpose flour all at once.
  4. Turn back on the stove to low heat, keep cooking while vigorously stirring with a big spoon for around 2-3 mins. It is ready when it forms a shiny, smooth dough that pulls away from the sides of the saucepan. You should see a skin forming at the bottom of the pan.
  5. Transfer the dough into a mixing bowl, and use paddle to beat on medium-high speed for around 10 mins to let cool.  Meanwhile, fully beat the eggs in a measuring cup and set aside.
  6. When the dough is cool to touch, beat the dough on medium-high speed and slowly add the eggs (only add around ¼ of the egg mixture each time). When the mixture is well combined and the eggs have been incorporated, add gradually another batch of the eggs mixture and continue beating. Repeat the process until the mixture is thick, shiny and it falls nicely when you lift it up with a scraper. (The amount of egg that you add will vary, depending on the weather or how much the flour absorbs moisture. You might have to add extra egg, or you might have some eggs to hold back.)
  7. Transfer the mixture into a piping bag topped with a star nozzle. Massage the bag with your hand to remove any air bubbles. Hold the bag and nozzle perpendicularly to the prepared tray, and pipe rounds of the desired size. Leave at least 4 cm in between each choux to allow space for expansion. Sprinkle chopped pistachio and pearl sugar on top if desired.
  8. Bake at 220C for 15 mins until risen up and golden. Lower the temperature to 160C, and open the oven door to release the steam for 15 seconds. Close the oven door and continue baking for 10-15 mins until the choux feels firm and dry.
  9. Place the choux in another tray to cool for 10 mins.
  10. Cut the top of the choux with a serrated knife, as the “cap” of the Paris brest. Do this step once your choux is cooled and firm enough to cut as it helps the moisture trapped inside to escape and prevent the choux from becoming soggy.
  11. Leave them at room temperature until ready to assemble.

Pastry Cream 

  1. Put 450ml milk and vanilla bean paste in a sauce pan and bring to boil. 
  2. While milk is being heated, add the remaining 50ml milk, egg yolks, caster sugar, corn flour in a mixing bowl, and mix with a whisk until a smooth paste is formed. 
  3. As soon as the milk starts to bubble, pour 2/3 of the milk, while continuously whisking, to the egg mix to temper the egg mix, then pour everything back to the sauce pan. 
  4. While whisking vigorously, heat the custard base over medium heat until it starts to thicken. Turn off the heat when the custard comes to a boil and starts to bubble. This should take around 2 mins. 
  5. Remove from heat, and whisk in the butter until completely incorporated. 
  6. Transfer the pastry cream to a bowl and cover the surface with plastic cling wrap (to prevent the formation of skin on the surface). Set aside in fridge until ready to use. 

Pistachio praline

  1. Line a baking tray with parchment paper, and spread pistachio evenly in a single layer on it. Set aside. 
  2. Put sugar and water in a small sauce pan on medium-high heat. Mix with a spatula to ensure no sugar lumps are stuck at the bottom. Boil the syrup over high heat without any stirring until it reaches a golden amber colour. (To avoid crystallisation of sugar, run a wet pastry brush around the inside of the pot once in a while) 
  3. Immediately pour the hot syrup (It’s extremely hot, be careful) over the pistachio. Set aside for 15-20mins for the caramel to set. 
  4. Break into small pieces and put in a food processor. Process the praline to a coarse crumb. Store in airtight container. 

Assembly:
To prepare the pistachio praline pastry cream, beat 500g pastry cream with a paddle on low speed until smooth, and add 50g pistachio praline. Mix until incorporated. To assemble, pipe cream in circular motion onto the base of the choux pastry and top it gently. 

5 comments
Yuen Yeung – Hong Kong Style Milk Tea & Coffee Panna Cotta with Flourless Chocolate Cake and Feuilletine

This stunning Hong Kong-inspired Milk Tea and Coffee Panna Cotta with Flourless Chocolate Cake is a winner – smooth and creamy in every bite as it harmoniously combines the flavours of coffee and milk tea!   

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The inspiration of this dessert comes from the famous, humble Yuen Yeung well beloved by all Hong Kongers. Yuen Yeung (in Cantonese pronunciation), commonly known as Kopi Cham in Malaysia, is a popular beverage in Hong Kong’s cha chaan teng. Mixing strong coffee and Hong Kong style milk tea in the right ratio, you get a sweet and creamy drink that’s perfect served either hot or cold.

I transformed the concept into a two-layer panna cotta with the addition of flourless chocolate cake and some golden feuilletine. I always like the idea of making panna cotta in a wine glass, well, maybe because to me the shine of the glass automatically elevates the look of the final result.  Am I right? 

Yuen Yeung - Milk Tea Coffee Panna Cotta with Flourless Chocolate Cake

Just a little update of my recent life – I’ve been working hard for my placement and my body apparently wasn’t used to the high physical demand from work and it crashed… So here I am, snuggling up in blanket resting, while writing this post after much delay.

 

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My friend mentioned the word “adulting” when we chatted a few days ago, and the word just hits me. I guess “adulting” is something that can only be understood when experienced yourself. After I got my full time job, my life has been so preoccupied that my days seem to be set on repeat. Workplace is so much different from school – at school, when you screw up, it is all expected and there’ll be teachers to correct you and show you the right ways to do things; but in workplace, you got more responsibility on your shoulders and when you screw up, you screw up. It makes me feel the need to pay more attention to details while multitasking in the kitchen. Well.. at the end of the day, one thing that doesn’t change is that pastry fuels me.

P.S And you might have noticed that the styling of this series of pictures is different from the rest. It is all thanks to my newly bought “photography box” with its own LED lights. It is an immense help to me with my busy schedule, in the sense that I no longer have to solely rely on the sunlight as my light source for my photoshoot! But obviously I still need to learn more about how to use it properly. I hope you will enjoy the recipe!

Ingredients:

Milk Tea Jelly

  • 20g caster sugar
  • 250g water
  • 5 black tea bags
  • 250g evaporated milk
  • 2 tsp gelatin
  • 50g cold water

Coffee Panna Cotta

  • 50g brown sugar
  • 3 tbsp instant coffee powder
  • 300g cream
  • 100g full-cream milk
  • 2 tsp gelatin
  • 50 g cold water

Flourless Chocolate Cake

  • 125g unsalted butter
  • 150g dark chocolate
  • 60g brown sugar
  • 80g egg yolks
  • 80g caster sugar
  • 120g egg white
  • 140g almond meal

Notes:

  1. I created the layer effect by positioning the glass on a circular cutter in a way that the glass tilts. Therefore, before you start doing anything, make sure you have the right glass and a cutter that serves the purpose.
  2. The bottom layer has to set completely (which takes about 4 hours) before the second layer is poured in. So you need to plan ahead.

Directions:

Milk Tea Jelly

  1. Bloom the gelatin with cold water.
  2. Put caster sugar and water in a saucepan and bring it to a light boil. Turn the heat off. Put in the bloomed gelatin and mix with a whisk until completely dissolved.
  3. Put the tea bag into the water-gelatin mixture, and let the tea infuse for 20-30 mins. After the infusion, squeeze out all the liquid inside the tea bag before throwing them away.
  4. Add evaporated milk and mix gently.
  5. Pour the mixture into the glasses, and put the glass onto a circular cutter, and tilt it to an angle that you want. Keep in fridge to set for around 4 hours. (you can prepare the flourless chocolate cake meanwhile)

Coffee Panna Cotta

  1. Bloom the gelatin with cold water
  2. Put brown sugar, coffee powder, cream in a saucepan and bring it to a light boil. Turn the heat off. Put in the bloomed gelatin and mix with a whisk until completely dissolved.
  3. Add in the milk and mix gently. 
  4. When the milk tea jelly is set. Remove the cutter and pour the mixture into the glass. Keep in fridge to set for another 4 hours.

Flourless Chocolate Cake

Note: as we are just using pieces of this chocolate cake as the topping, you can use whatever cake mould you want to suit your purposes. I used a 23cm square cake tin.

  1. Grease and line your cake tin. Set aisde. Preheat oven to 160C.
  2. Using a double boiler, melt butter. Add dark chocolate and whisk until completely melted. Remove from heat.
  3. Add in brown sugar and egg yolks. Whisk until incorporated. Set aside.
  4. Make meringue (soft peak) with egg whites and caster sugar.
  5. Fold ⅓ of the meringue into the chocolate mixture and combine well.
  6. Fold in the almond meal.
  7. Fold in the remaining ⅔ meringue into the mixture and combine well.
  8. Pour into the prepared cake tin. Bake at 160C for 45-50mins, or until a skewered inserted into the centre of the cake comes out clean.

Assembly:

  1. Take out some pieces from the flourless chocolate cakes with your hand and carefully put on top of the panna cotta. If desired, put some Feuilletine coated with gold lustre powder like I did.
  2. Enjoy the dessert cold.

 

2 comments
Banana Salted Caramel Mascarpone Parfait




This banana salted caramel mascarpone parfait is everything you’re looking for as a party dessert or romantic dessert for two – it has its own visual impact while pleasing your palate to the last bit. It is intricately layered with light mascarpone cream, banana slices, biscuit crumbs, salted caramel, and topped with salted caramel cream and cocoa powder.




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The idea of making this parfait came up more than a month ago, but I was hesitant to make it because I didn’t have (and didn’t want to spend extra money to buy) the glasses that I thought were the best fit for the parfait. Students’ problems. However, for some reasons, I gave in as the urge of making this dessert became irresistbably strong when I was making tiramisu at work. As you can see, the plastic containers that I decided to use surprisingly looked good in the end!

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This mascarpone cream is essentially the cream used for tiramisu – it’s light and airy using just the simplest ingredients for baking. The recipe for the mascarpone cream is not sweet at all so it’s preferable to use riped bananas and, of course, you can go a little bit crazy with the salted caramel drizzles! To me, the key to a heart-winning parfait is having different layers and textures that well complement each other. For this reason, I added biscuit crumbs in the middle layer as the needed crunch among the smooth. Also, just to accentuate the flavours of salted caramel, I mixed it with the remaining mascarpone cream and pipe little cute blobs dusted with cocoa powder on top as the finishing touch. A small reminder: as the cocoa powder absorbs moisture very quickly after dusting, you should only dust it right before serving.

 

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Ingredients:

  • 50g  salted caramel* (to mix with cream)
  • 80g salted caramel (to drizzle)
  • 2 bananas, thinly sliced
  • cocoa powder for dusting
  • 70g biscuit, crushed
    * I used the Homemade Salted Caramel recipe by Sally’s Baking Addiction for this parfait.

Mascarpone cream

  • 350 mascarpone cheese
  • 250g pure cream (semi-whipped)
  • Sabayon:
    • 2 whole eggs
    • 2 egg yolks
    • 100g caster sugar  
  • Meringue:
    • 2 egg white
    • 35g caster sugar

 

Instructions:

  1. Semi-whip cream and keep it in fridge until ready to use.
  2. Make meringue by whipping egg white and caster sugar until stiff peak. Set aside until ready to use.
  3. While the meringue is whipping. Put and whisk well egg yolks, whole eggs and sugar in bowl. Heat the mixture over bain marie while stirring occasionally to 65C. Beat the mixture with an electric mixer on high speed to make sabayon (it’s also called the ribbon stage when the egg mixture becomes pale yellow and thick).
  4. Turn to low speed, add mascarpone cheese to sabayon and mix until incorporated.
  5. Using a spatula, gently fold in the meringue in 2 times until just incorporated. Then, gently fold in the whipped cream just until the mixture becomes homogeneous.
  6. Reserve 200g of cream in the mixing bowl, transfer the remaining mixture to a piping bag topped with a round nozzle.
  7. Add 50g salted caramel to the mixing bowl, mix with the reserved cream on medium cream until well mixed. Set aside.  

Assemble:

  1. Pipe a layer of mascarpone cream into each mould.
  2. Sprinkle biscuit crumbs.
  3. Arrange a layer of banana slices.
  4. Generously drizzle salted caramel.
  5. Pipe another layer of mascarpone cream until it fllls up the mould.
  6. Smoothen the surface with a palette knife.
  7. Squeeze out any remaining cream from the piping bag, and transfer the salted caramel mascarpone cream into the same piping bag. Pipe cream on top.  
  8. Dust with cocoa powder.

Yum




7 comments
Taste of Summer – Coconut Lime Cupcake with Coconut Swiss Meringue Buttercream and Lime curd filling

I understand that cupcakes don’t appeal to everyone. I get that; the huge pile of buttercream can look quite intimidating if you have had awful experiences of eating overly sweet and dense buttercream sitting on some dry sponge cake before. But I promise you that these coconut lime cupcakes are nothing like that – the swiss coconut buttercream is light in texture while rich in flavour; and thanks to the addition of coconut milk, the cake is incredibly moist and the lime curd inside will definitely give you a little surprise when you bite into it. And don’t forget they are the combination of the two refreshing flavours that make you want to devour it with a glass of gin and tonic in the summertime (or anytime..)!

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The idea of making these cupcakes emerged when I saw the coconut lime cupcake by the Scran Line https://www.thescranline.com/coconut-lime-cupcakes. I got especially excited when I happened to have a bunch of limes left in my fridge. This cupcake recipe is modified from my own trusty cupcake recipe. I always prefer to away away from the traditional American buttercream because I simply find it too heavy in texture and taste, and the meringue lightens up the richness of butter brilliantly. I tried to incorporate as many lime and coconut components as possible and the outcome didn’t disappoint me!

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It seems that It’s been a while since I last talked about my school life. I just had the first two weeks of school (intermediate level), and we’ve already made a wide variety of pastry/dessert items. I am going to attach the images of my products at the end of this post so you will have a better idea. At this early stage, the difficulty of the items we’re required to make each lesson is not necessarily higher (so far..), but we have to work at a much faster pace to get more things done in the same period of time. I guess the school is gradually trying to get us used to the real working environment where time management is everything.

The other difference between basic and intermediate is that there are more assessments – on the second week, we were assessed on making a roulade with strawberry and cream filling. I don’t have much experience in making roulade and the last time I made one was ages ago, so I was a little nervous. The trickiest part of making a perfect roulade lies in rolling it up well to create the swirl while maintaining the shape and keeping the outer layer intact without any crack. To achieve this, the sponge cake has to be baked properly – if underbaked, it will become too sticky; if overbaked, it will crack. My first roulade during the practice session cracked on the surface. So during the real assessment, I made sure I didn’t overbake my roulade and I would pre-roll it when it’s freshly baked to create the “rolling memories”, a trick that I learnt and mentioned in my Black Sesame Swiss Roll Post before. Luckily, I passed the assessment but I know there were a few flaws that I must correct next time.

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We will be making Danish Pastry tomorrow and I am so pumped for it! Hopefully I can share the results with you later. May you all have a good weekend!

Sacher_torte

Sacher torte

Madeira_Cake

Madeira Cake

Bienenstich(Beesting)

Bienenstich (Bee Sting Cake)

Bagel_and_Apple_Strudel

Bagel (cream cheese, smoked salmon, chives) , Apple Strudel

Savarin_with_Chantilly_Cream_and_Fruits

Savarin with Chantilly Cream and Fruits

Ingredients (make around 15 cupcakes):

For the cupcake

  • 190g all-purpose flour
  • 50g dessicated coconut
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 115g butter, softened
  • 30g coconut oil (or vegetable oil)
  • 115g caster sugar
  • 2 eggs, room temperature
  • 120ml coconut milk
  • 1 tsp vanilla

For the buttercream

  • 5 egg whites
  • 200g caster sugar
  • 280g butter, softened and chopped into small cubes
  • 2 tbsp coconut milk
  • Juice of 1/2 lime
  • 1/4 tsp salt

For the lime curd

  • Juice and zest of 3 limes
  • 5 egg yolks
  • 2 whole eggs
  • 110g caster sugar
  • 60 cold butter, chopped into small cubes

Instructions:

For the cupcake

  1. Preheat oven to 350°F (175C) . Line pans with cupcake liners.
  2. In a mixing bowl, sift and combine flour, desiccated coconut, baking powder, baking soda and salt. These are your dry ingredients. Set aside.  
  3. In another mixing bowl, using an electric mixer, beat butter, oil, and sugar on medium high speed until creamy and smooth. This will take around 4-5 mins.
  4. Add eggs, one at a time, and continue beating for 1 min. Add coconut milk and vanilla. Continue beating for 30 secs.
  5. In 3 batches, pour the prepared dry ingredients into the mixture, and gently stir with a spatula until incorporated. Don’t overmix.
  6. Fill cupcake liners to nearly full and bake for 18-20 minutes, until a toothpick inserted in the cupcake’s centre comes out clean.

For the lime curd

  1. Prepare a double boiler. Fill a saucepan with 1-1.5 inches high of water and bring it to simmer. Find a heatproof bowl that fits in the saucepan without directly touching the water.
  2. Put all ingredients except the butter into the heatproof bowl. Using a whisk, stir the mixture continuously and gently to slowly cook the eggs. The lemon curd is ready when it starts to thicken up. This process will take about 5-7 mins. Remove the bowl from the saucepan.
  3. Stir in the cold chopped butter into the mixture. Mix until the butter completely melts. Let cool and store in refrigerator until ready to use.

For the Buttercream

  1. Add  egg whites and sugar to an oil-free bowl. Using a double boiling method, gently heat the egg whites mixture up, while whisking constantly, until temperature reaches 140F (60C).  The sugar should have completely dissolved at this stage.
  2. Add the hot egg white-sugar mixture to your electric mixer mixing bowl (oil-free). Whip on high speed until the meringue is thick and glossy, and the bottom of the bowl feels cool (this is very important, otherwise the butter you’re about to add it will melt). This will take about 7-10 mins.
  3. Turn to medium-low speed, gradually add the softened butter cubes, one at a time, until incorporated. Continue beating until a silky smooth texture is reached. Add coconut milk, lime juice and salt, and beat until well combined. Store in refrigerator until ready to use.

Assembly

  1. When the cupcake is cooled to room temperature, use a corer to remove the centre of the cupcake to insert lime curd later.
  2. Fill the lime curd into a piping bag with a round tip. Pipe into the cored cupcake until it just starts to ooze out.
  3. Pipe the buttercream onto the cupcakes with your favourite piping tip, and sprinkle lime zest and desiccated coconut on top as decoration if desired.

Yum




4 comments
Earthy Soul – Hazelnut Dark Chocolate Mousse with Baileys Ladyfingers (topped with chocolate soil)




If you’re hosting a party soon and looking for a fancy-looking dessert recipe to impress your hungry guests, you’ve found the right place. This Hazelnut Bailey Chocolate Mousse Cup is made of the same rich & smooth hazelnut dark chocolate mousse used for the chocolate semi-sphere I shared before, with devilicious baileys-soaked lady fingers layered between. You think it cannot get any better? How about if I tell you it’s finished off with some crunchy hazelnut chocolate soil on top? Conventionally, people would put mint leaves onto the “soil” but I didn’t have any mint that day so I skipped it. Dig into these layers with a spoon and I promise you it’s one of the most satisfying feelings ever.



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I came up with this idea when I was asked to prepare party food for a bunch of young adults. I got so pumped and I thought about what would make the best dessert to get the party going? Alcohol. Duh. Rum, Cointreau, limoncello and Coffee Liqueur are the to-go alcohol that I would use for desserts, but it’s about time I tried THE renowned Baileys, a creamy and smooth Irish whisky-and-cream-based liqueur that is usually served cold (with ice-cream, yum!). As you can all imagine, Baileys is delicious just as it is, but it goes extremely well with chocolate too. I didn’t hold myself back when I was dipping my ladyfingers into Baileys (I mean, why I should I?), so there could be 2 shots of baileys in each cup and everyone loved it. But you’re wary of getting your friends drunk, do try to limit yourself with it.

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I made my own ladyfingers this time using the recipe by Anna Olson (https://www.youtube.com/watch?v=ezR5UUqiOJc), as I always preferred making things from scratch if possible. But if you’re running out of time or feeling a little bit lazy, feel free to get them in supermarket. For those who don’t know what a ladyfinger is, it is essentially a simple sponge biscuit that resembles the shape of a large finger. It’s commonly used in layered dessert such as Tiramisu, and all sorts of parfaits; or it can be dipped in chocolate and enjoyed as it is. I love it for its subtleness and versatility. Make this boozy mousse cup and get indulged in all the creamy chocolatey goodness!

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Ingredients (make 10 mousse cup):

Hazelnut Dark Chocolate Mousse

  • 150g dark chocolate
  • 50g butter
  • 3 egg yolks
  • 6 egg whites
  • 35 caster sugar
  • 25g nutella

Ladyfingers (modified from http://www.foodnetwork.ca/recipe/chocolate-dipped-lady-fingers/12698/)

  • ½ cup (64g) all-purpose flour
  • 5 tbsp (63g) cornstarch
  • 3 eggs, separated and at room temperature
  • 9 tbsp (113g) sugar
  • ¼ tsp cream of tartar

Hazelnut Chocolate soil

  • 40g unsalted butter
  • 110g granulated sugar
  • 50g unsweetened cocoa powder
  • 50g  hazelnut, finely chopped
  • ¼ tsp salt

Instructions:

Hazelnut Dark Chocolate Mousse

  1. Using a double boiler, melt the chocolate on low heat until melted. Let it cool slightly. Stir in butter and nutella. Set aside.
  2. Using a whisk, lightly beat egg yolks until pale and creamy. Add to the chocolate mixture, mix well.
  3. Using an electric mixer, beat egg white until foamy. Gradually add sugar and beat egg white to stiff peaks.
  4. Gently stir in the chocolate-egg yolk mixture (in three additions) into the egg whites, mix until no obvious egg white is visible.  
  5. Refrigerate until ready to use.

Ladyfingers (extracted from http://www.foodnetwork.ca/recipe/chocolate-dipped-lady-fingers/12698/)

  1. Preheat the oven to 400 F and line 2 baking trays with parchment paper.
  2. Sift the flour and cornstarch together and set aside. Whip the egg yolks with 3 Tbsp of the sugar until thick and pale and they hold a ribbon when the beaters are lifted. In a separate bowl, whip the egg whites with the cream of tartar until foamy, then slowly add the remaining 6 Tbsp of sugar and continue whipping until the whites hold a medium peak when the beaters are lifted.
  3. Fold the whites into the yolk mixtures using a whisk, then fold in the flour until just incorporated. Fill a piping bag fitted with a large plain tip and pipe lady fingers onto the prepared trays that are 4-inches long and an inch apart (they will spread a little once piped). Bake for about 8 minutes, until the fingers are an even golden brown. Allow the fingers to cool completely before removing them from the trays.

Hazelnut Chocolate soil

  1. Using a double boiler or microwave, melt butter and allow it to cool to room temperature.
    While the butter is cooling, put sugar, cocoa powder and salt in a mixing bowl.  Mix well with a whisk and set aside.
  2. While whisking, slowly add the melted butter into the sugar cocoa mixture. Continue to mix until the mixture resembles dark soil.
  3. Add the chopped hazelnut and mix to provide the soil texture. Store in refrigerator until ready to use.

Assemble

  1. Put the hazelnut chocolate mousse in a piping bag with a plain round nozzle, pipe the mousse into the bottom of the cup. Then, break the ladyfingers into pieces (I broke one ladyfinger into 3 parts) and soak them generously in Baileys, and put them on top of the mousse.
  2. Repeat step one to create alternating layers of hazelnut chocolate mousse and Baileys-soaked ladyfingers, with the hazelnut chocolate mousse as the top layer in the end (Save half an inch of space for the chocolate soil).
  3. Cover the top hazelnut chocolate mousse with chocolate soil. Refrigerate until ready to serve.

 
Yum




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SO mint to be – Mint Chocolate Macarons with Mint Chocolate Ganache Filling




After spending two weeks in Brisbane reuniting with my friends, I’m home and it’s about time I updated my food blog. Some friends of mine noticed that I’ve been updating my blog less frequently than before since I moved from Hong Kong to Sydney. My deepest apologies… living by myself has been unexpectedly draining and due to all the desserts I learn to make at Le Cordon Bleu, I do not bake as often at home. In fact, I am starting my intermediate level next week (NERVOUS and EXCITED), and hopefully I can share my learning journey with you all every now and then!

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These lovely mint chocolate macarons are to die for – lightly mint-flavoured macarons shelled with rich, creamy mint chocolate ganache filling. When you take a bite into these macarons, you’re going to fall for the textural contrast between the crispy & marshmallowy macaron shells and the smooth chocolate ganache. Again, mint chocolate is my all-time favourite flavour, so I am not kidding when I say I am happy to devour the whole tray of these by myself.

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No matter how many times I failed making macarons at home, there’s something unique about these little cookies that mesmerise me and makes me push on. If you are feeling frustrated with failing your macarons over and over even though you swear to god that you’ve followed the recipe completely (which usually isn’t true…), you might want to try with a different recipe or adjust the baking temperature and time. I used to believe one rule works for everything, but I’ve been proven wrong through all the failed attempts. There could be a millions of reasons for your macarons to fail, so doing some research online will be a big help to specifically resolve your macarons issues.

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Reality check: every oven works differently and you must spend time getting to “befriend” yours. Because I got a new oven as a gift when I moved to Sydney, it took a few times for me to know what the temperature and baking time work best for creating the best macarons with my oven –  bake at 150C on the lowest rack for 13 mins, then move to the middle rack for 5 mins (use a baking paper to cover the macarons to prevent browning the shells too much). But this is only what works for my oven and it might vary for yours. Also, as I noticed that my macaron batter was a bit too runny to pipe, I adjusted the amount of water I put when making  the sugar syrup. And guess what? This change made all the difference. Hope you enjoy these!

Ingredients (yield 36-40 macaron shells) :

Macaron shells

  • 95g almond flour
  • 95g icing sugar
  • 75g egg white, separated into two portions, 37.5g each
  • 1 tsp of peppermint extract
  • 25g water
  • 100g caster sugar

Mint-Chocolate Ganache FIlling

  • 120ml heavy cream
  • 150g dark mint chocolate
  • 15g unsalted butter

Instructions :

Macaron shells

  1. Place the icing sugar and almond flour in a food processor, and pulse for 30 seconds until well combined and fine in texture. Sift the flour-sugar mixture through a sieve into a mixing bowl, and pour in the first portion of egg whites. With a spatula, mix together until well combined. You can still be quite vigorous at this stage.
  2. Now you prepare the syrup. Put sugar and water in a small saucepan and do NOT stir. Bring the water and sugar to boil at 118C. When the syrup reaches 115C, simultaneously start whisking the second portion of egg whites to soft peaks on a medium speed.
  3. When the sugar reaches 118C, pour it over the egg whites (pour the hot syrup on the side of the mixing bowl to avoid cooking the egg whites). Turn the mixer to high speed and continue beating for about 5-7 mins, until the meringue is cooled down to 50C and glossy stiff peaks have formed. In two additions, add the meringue over the almond mixture, and, using a spatula, gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted.
  4. Pipe rounds of batter about 3.5cm in diameter, spacing them 2cm apart on baking trays lined with baking parchment. Rap the baking sheet a few times firmly on the counter to flatten the macarons and to remove air bubbles.
  5. Tap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until a skin forms on the shells.
  6. Preheat the oven to 150C, then put the trays in the oven. Bake for 15-18 minutes. (Cover the macarons with baking paper if they become too brown on top in the last 5 mins). Out of the oven, slide the shells on to the work surface. Let cool.

Mint chocolate ganache filling

  1. Place the chopped chocolate in a mixing bowl and set aside.
  2. Using a saucepan or microwave, bring the heavy cream just to boil.
  3. Pour the hot cream over the chopped chocolate and let it sit for 2 mins before stirring. Whisk until smooth. Stir in butter and mix well.
  4. Refrigerate until ready to use.

Assemble:

  1. Place mint chocolate ganache into a piping bag topped with a rose nozzle and pipe it on the inside of the macarons and sandwich them together.
  2. Serve macarons at room temperature, or refrigerate for up to a week.

Yum




4 comments
Layers of goodness – Hazelnut Dark Chocolate Mousse Sphere (with Coffee Creme Patissiere & White Wine Poached Pear & Crispy Chocolate Base)

This post is all about celebration – about finishing my first basic term @LCB passing all my assessment, about flying to Brisbane in a few days for vacation, and about finally successfully making a mousse sphere for the first time (after contemplating on it for a thousand years). This hazelnut chocolate mousse sphere is my cup of tea, hands down – it marries my favourite flavours into one dessert that tastes absolutely divine. I’ve always wanted to make mousse spheres but I was too scared to, until I recently watched Zumbo’s just dessert which motivated me to be a better “dessert maker”. While I was watching all those amatuer home-bakers produce their eye-opening, beautiful desserts, my heart ached for creating some of my own.

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As I said, this dessert is celebratory, so I decided to apply some of the skills I learnt from school to it. It is also inspired by the Shiny Mirror Glaze Mousse Dome with Crispy Chocolate Base and Ganache Topping created by Cupcake Savvy’s Kitchen. Cutting through the sphere, you get a smooth French hazelnut chocolate mousse, creamy coffee creme patissiere, and a layer of refreshing poached pear that balances the richness & sweetness of chocolate. The dessert’s crunchy texture is provided by a crispy rice puff chocolate base (who doesn’t like indulging him/herself in loads of cocoa rice puffs???), and I finished it off with a shiny chocolate mirror glaze that renders the dessert a sophisticated look. How does that not sound heavenly?

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Special thanks to my friend who made me this stunning board with my baking motto – Simple Ideas, Big Whisks – written on it. <3 hazelnut_mousse_sphere_with_mirror_glaze10

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Realistically speaking, baking at home can be a bit tricky at times because you don’t always get the equipment or tools you need for your recipe. Like this time, I didn’t have a smaller sphere mold for my coffee creme patissiere so I had to carefully spoon it into the large mold, which could create a bit of a problem in terms of even layerings. But well, as as a pastry chef wanna-be, I need to be adaptive and make use of what I’ve got at home. Although the end result isn’t as perfect as I wanted, I am already quite happy with it. Anyway, give this recipe a go – If you are a hard-core chocolate fans, I think you will fall in love with it. Have a good weekend!

Ingredients:

Hazelnut Dark Chocolate Mousse

  • 150g dark chocolate
  • 50g butter
  • 3 egg yolks
  • 3 egg whites
  • 35 caster sugar
  • 25g nutella

Coffee Creme Patissiere (coffee pastry cream)

  • 150g milk + 1 tsp instant coffee powder
  • 1 tsp vanilla
  • 1 tbsp coffee liqueur
  • 25g egg yolk
  • 25g caster sugar
  • 10g corn flour
  • 10g butter

White Wine Poached Pear

  • 2 fresh pear, cored
  • 300ml white wine
  • 300ml water
  • 60g caster sugar
  • 1/2 tsp vanilla
  • 1/2 orange, zest of
  • 1/2 cinnamon stick

Crispy Chocolate Base

  • 200g dark chocolate
  • 100g choco rice puff

Chocolate Mirror Glaze

  • 100g sugar
  • 35g cocoa powder
  • 40g water
  • 70g double cream
  • 1 1/2 tsp gelatin
  • 1 1/2 tbsp water

Instructions:

Hazelnut Dark Chocolate Mousse

  1. Using a double boiler, melt the chocolate on low heat until melted. Let it cool slightly. Stir in butter and nutella. Set aside.
  2. Using a whisk, lightly beat egg yolks until pale and creamy. Add to the chocolate mixture, mix well.
  3. Using an electric mixer, beat egg white until foamy. Gradually add sugar and beat egg white to stiff peaks.
  4. Gently stir in the chocolate-egg yolk mixture (in three additions) into the egg whites, mix until no obvious egg white is visible.  
  5. Refrigerate until ready to use.

Coffee Creme Patissiere (coffee pastry cream)

  1. Using a saucepan, heat milk and instant coffee powder over medium heat and bring it to boil.
  2. While the milk is being heated, add egg yolk, sifted corn flour, caster sugar in a bowl. Mix well with a whisk until you can a thick, creamy consistency.
  3. With a steady mixing motion, pour 1/3 of the milk mixture to the egg mix to temper the egg.
  4. Pour the above mixture into the saucepan and cook over medium heat while whisking vigorously for at least 3 mins, until all starch is cooked. You will know it’s almost ready when it starts to bubble. Continue cooking for 1-2 mins. Remove it from the heat.
  5. Whisk in the butter and coffee liqueur until incorporated.
  6. Pour the custard into a bowl and cover the custard surface with a plastic wrap. This will prevent a skin from forming on top.
  7. Let the custard cool to room temperature. Refrigerate until ready to use.

White Wine Poached Pear

  1. Put all ingredients (except the pears) in a pan.
  2. Peel and core pears, gently poach (NOT boil) pears in syrup.
  3. Cook the pears for about 1 hour until they are soft. Use a stick to test every once in a while to see if the pears are done.
  4. When done, take out the pears from the pan to stop the cooking process.
  5. Cut one poached pear into small cubes, and blend the another one into puree or mash it with a fork. Pour the pear cubes into the puree and mix well. Refrigerate until ready for use.

Crispy Chocolate Base

  1. Using a double boiler, melt chocolate on low heat until melted. Pour the chocolate onto the rice puff and shape the mixture into a 2-cm thick layer.
  2. Refrigerate for at least 30 mins, and use a circular cutter that fits the size of the spheres to cut 6 circular bases. Refrigerate until ready to use. (If the base is too hard to cut through, run the cutter in a hot water bath and dry it before usage.)

Chocolate Mirror Glaze

  1. Add gelatin and cold water into a bowl. Stir and set aside until ready to use.
  2. In a saucepan, add sugar, cocoa powder, water and cream. Mix well with a whisk.
  3. Over medium heat, bring the mixture to boil while stirring continuously. Cook for about 2 mins until the mixture is smooth and no lump is visible.
  4. Turn off the heat, add the gelatin mix and stir well.
  5. Set aside and let cool to at least 35 C for usage.

Assembly

  1. Put the hazelnut chocolate mousse into the mold. Smoothen out the surface with a spoon until you can an even layer as the outer layer of the sphere. Freeze for 15 mins.
  2. Then, put the coffee creme patissiere in the mold. Freeze for 15 mins.
  3. Then, pour the pear mixture into the mold. Leave some space for the next step of closing the sphere with the hazelnut chocolate mousse. Freeze for 15 mins.
  4. Then, close all the spheres with a thin layer of the hazelnut chocolate mousse. Smoothen the surface with a off-set spatula. Freeze for at least 3 hours or preferably overnight to let it set completely.
  5. Carefully push the spheres out of the mold and put them on to a cooling rack. Pour the mirror glaze (at 35 C). Set it set. And put the glazed sphere on to the circular chocolate base.
  6. Sprinkle some chopped hazelnut on top as decorations.

Yum




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Zuger Kirschtorte with a raspberry twist (with review of the 1st week of final practical assessment @LCB)



Hello again, I’m quite excited about this post because I just had my first practical assessment week and I could do a little review (YAYY!!). One major part of this week’s assessment is making French puff pastry, which was needed to make vol-au-vent, bouchee, and palmier. Learning to make puff pastry myself was quite a journey; yes, it is a long and technical process but hey, it’s actually very fun and rewarding when you see the result. Although I still panicked everytime I used the dough sheeter ( the chance of dropping the pastry on the ground is so high, well at least for me, if you don’t pay enough attention), I successfully produced puff pastry products that rose beautifully and were flaky and buttery :). Sorry that I didn’t take any pictures of them as I was too preoccupied that day.

Other assessment items for the week include linzer torte, baklava, coffee eclairs and fruit flan. I didn’t get to practise on linzer torte because I got sick last week; luckily, it was a rather straightforward dessert with an elegant look. Also, we had to make baklava, a rich buttery dessert made of layers of filo pastry filled with grinded nuts soaked with syrup. I wasn’t a big fan of baklava as I found it too heavy when I first tasted it a few weeks back then, but I realised that it tasted so much better when served cool/cold.

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Zuger Kirsch Torte (with raspberry twist) 6

Coffee eclairs and fruit flan were the last assessment items for this week. As we did a lot of mise en place the day before (i.e. pastry cream and sweet pastry dough), it was the most relaxing day among all. When I made my eclairs yesterday, my choux pastry got too liquidy as I added too much egg. So I had to quickly make another choux pastry without falling behind my schedule too much. Luckily I got back on track and got to finish and present my items on time. What a relief!

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At this point, you may wonder what we will be mainly making for our final assessment next monday. It’s Zuger Kirschtorte. Zuger Kirschtorte is a traditional layer cake from Switzerland with layered with japonaise (almond-meringue),  kirschwasser flavoured génoise  sponge, and buttercream. Normally, the outer layer of the cake is coated with flaked almond as well. I absolutely love this cake because of its intricate complexity – it is layered with various elements working together to create beautiful textures and flavour combinations.

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For the recipe I am sharing here*, it holds the essence of the cake with a raspberry twist. I decided to incorporate raspberry to the cake for three reasons. Firstly, the buttercream has to be pink for the final assessment, maybe for aesthetic reasons (?), so I reckon raspberry would be a good choice to fit the color. Secondly, the tangy and sweet flavours of raspberry would complement the richness of buttercream perfectly. Thirdly, they look so damn good as decoration no? This cake is perfect for celebration, especially when it’s in this ridiculously adorable pink color haha. Finger crossed that I can successfully finish making this cake next monday! Enjoy the weekend 🙂

*Recipe and Instructions given are adapted from those provided by Le Cordon Bleu.Zuger Kirsch Torte (with raspberry twist) 2

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Génoise  sponge

Ingredients:

 

  • 100g whole eggs, room temperature
  • 65g caster sugar
  • 1/2 tsp vanilla essence
  • 65g plain flour
  • 20g melted butter

 

Instructions:

 

  1. Preheat oven at 190C.
  2. Grease and line a 6 inch pan.
  3. Using an electric mixter, mix eggs, vanilla, and sugar on medium speed until thick and pale (or ribbon stage is reached).
  4. Fold in sifted flour and melted butter alternatively. Gently mix until no flour is visible.
  5. Pour batter into the prepared cake pan.
  6. Bake at 190C for 15-18 mins until golden brown, or when a skewer inserted into the cake’s centre comes out clean. Let cool and unmold the cake. Cut a slice of the cake (around 2 cm thick) with a serrated knife; set aside.

 

Japonaise

Ingredients:

 

  • 95g egg whites
  • 60g caster sugar
  • pinch of cream of tar tar
  • 20g corn flour, sifted
  • 95g ground almond
  • 70g caster sugar

 

Instructions:

 

  1. Preheat oven at 170C.
  2. Using an electric mixer (make sure the whisk and bowl are oil-free), beat egg whites and cream of tar tar on high speed until stiff. Gradually add in sugar and mix for another 2 mins.
  3. Mix corn flour, ground almond, and caster sugar in a bowl. These are your dry ingredients; set aside.
  4. Fold in half of the egg white mix to the dry ingredients. Mix gently.
  5. Add the remaining egg white mix and gently blend until just incorporated. Important: be as gentle as you can in this step. Don’t overmix to avoid the mixture from becoming too thin.Put the batter into a piping bag with a plain round nozzle. Pipe two 6 inch discs onto silicone paper.
  6. Bake at 170C for 20-25 mins until golden brown.

 

Kirsch syrup

Ingredients:

 

  • 50g caster sugar
  • 50g water
  • 30ml kirsch

 

Instructions:

 

  1. Bring the sugar and water to the boil.
  2. When cooled, add the Kirsch.

 

Raspberry vanilla italian buttercream

Ingredients:

 

  • 160g caster sugar
  • 40ml water
  • 100g egg white
  • 250g unsalted butter, room temperature and chopped to small cubes
  • 1/2 tsp vanilla essence
  • 3 tbsp raspberry jam
  • few drops of red food coloring

 

Instructions:

 

  • In a medium pot, boil sugar and water.
  • When syrup reaches 110 C, start whisking egg whites with an electic mixer on high speed.
  • When syrup reaches 118C, add syrup in a fast stream (be careful with the hot syrup!) to the egg whites. Continue whisking until the mixture is light and cooled to room temperature.
  • Add butter to the italian meringue piece by piece. Add raspberry jam. Continue mixing until no butter cubes are visible, and the buttercream is smooth and creamy.
  • Set aside for frosting.

 

Homemade raspberry jam (can substitute store-bought jam):

Ingredients:

 

  • 125g fresh raspberry
  • 125g sugar
  • 1 tbsp lemon juice

 

Instructions:

 

  • Bring sugar and raspberries in a saucepan on high heat for around 2 mins until all sugar has dissolved. Mash raspberries with a fork as you go.
  • Turn to medium heat, continue to cook the jam until it’s thickened enough to your liking.
  • Turn off heat. Add lemon juice and mix well.
  • Transfer the jam into airtight jar for later use.

 

Assembly

  • Assemble gateau using two discs of japonaise sandwiched with raspberry jam, buttercream and Genoise sponge soaked with kirsch syrup.

In other words,

 

  1. Firstly put a disc of japonaise as the cake base.
  2. Then, pipe 1 cm thick of italian buttercream. Spread raspberry jam on top of italian buttercream.
  3. Add the sponge cake. Generously brush the kirsch syrup onto the sponge cake until it’s well soaked.
  4. Repeat step 2.
  5. Put the 2nd disc of japonaise on top of the sponge cake.
  6. Frost the cake with italian buttercream and decorate it with garnishes to your liking.

 

Choice of garnish

 

  • Flaked almond
  • Fresh raspberry
  • Chopped roasted pistachios

 

 Yum




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C for Celebrate – Flourless Mocha Pistachio Cookies




Christmas is just around the corner, and it means BAKERS GOTTA BAKE. Therefore, the upcoming posts are going to be Christmas-themed. These flourless Pistachio Chocolate Cookies are possibly the easiest baked goods that you can give to bribe your friends and family *smirk* . They cannot be simpler to make. Also, there’s something about pistachio that makes these cookies look extra festive. The pistachio crumbs are like sparkles; just a small amount of them already gives the cookies a vibrant character and another layer of luxury.

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I made these cookies for a party with a newly met friend who’s also crazy about baking (we literally forgot to have lunch that entire afternoon). She’s very passionate about vegan baking and feel free to check her works out here . I am not sure if you can relate, but It felt amazing to me to work with another baker in my kitchen; when we baked, we understood each other’s mind pretty well and fast that things were finished in no time. Looking back, I realise how many precious friendships have developed and been improved due to my fervour for baking and food in general. How funny things work huh?

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Back to the star of this post. This recipe is adapted from the chocolate crinkle cookies by Anna Olson.  As always, I decreased the cookies’ sweetness to suit the taste of my friends and family. And I also added coffee and coffee liqueur as the favour booster. In my opinion, these cookies taste best when freshly taken out from the oven, as the chocolate would literally melt in your mouth. However, if you intend to pack them nicely for others, it’s alright, because when they’re cooled, they’d simply turn to some fudge-like cookies that are equally addictive. Make these cookies. Make people around you happy.

: )

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Ingredients:

Make 24 cookies (around 25g per cookie)

  • 270 g 70% dark chocolate, melted
  • 2 whole eggs + one egg yolk at room temperature
  • 30g granulated sugar
  • 1 tsp coffee liqueur (or vanilla extract)  
  • 2 tbsp instant coffee powder, ground, melted in 2 tbsp hot water
  • 2 tbsp milk
  • 1 cup (130 g) icing sugar, plus extra for rolling cookies
  • ½ cup (60 g) cocoa powder
  • 1 Tbsp (7 g) cornstarch
  • ½ tsp (2.5 g) salt
  • 50g pistachio, chopped

Instructions:

(adapted from https://www.youtube.com/watch?v=UJmewcEnlJY):

Baking directions:
1. Preheat the oven to 375 ºF (190 ºC). Line 2 baking trays with parchment paper.

2. Melt the chocolate in a metal bowl placed over a saucepan filled with an inch of barely simmering water, stirring gently until melted. Set aside.

3. With electric beaters or in a stand mixer fitted with the whip attachment, whip the eggs with the granulated sugar, coffee liqueur, coffee mixture and milk  until frothy and light, about 3 minutes (it doesn’t have to hold a “ribbon”). Whisk in the melted chocolate.

4. Sift in the icing sugar, cocoa powder, cornstarch and salt and stir in by hand until well combined. The batter may seem very soft at first, but just give it a minute – it will tighten up.

5. Place some icing sugar in a shallow dish. Use a small ice cream scoop to scoop the batter and drop it directly into the icing sugar (I measured each cookie as 25g and it’s a good size), rolling to coat each scoop fully. Arrange these on the prepared baking trays, leaving 1 ½-inches (4 cm) between them. Gently press each cookie flat with the palm of your hand. Press pistachio crumbs onto the cookies. Bake the cookies for 10 minutes (do not overbake) and cool the cookies on the tray just until they can be lifted off (1-2 minutes) then cool on a rack.

Yum




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