Thursday, 18 December 2014

Croquembouche or Pièce Montée

Baked this for our 17th wedding anniversary. I wanted to make it a surprise to him...and he will definitely be.

We decided that we won't buying any present as we are going to Seoul next week to do some damage on our (more to his) wallet. And he agree with me. Anyway, what would you get for someone who have (almost) everything? I'm scratching my baking and cooking something that he loves would be an easier tasks for me.

Definitely I need to practice more for the spun sugar..

Choux pastry
250 ml water
100 g butter
150 g flour
4 eggs
4 g salt
4 tbsp. sugar

Pre-heat oven at 200◦C. Line two baking tray with parchment paper.

Combine water, sugar, salt and butter in a saucepan over a medium heat. Bring to boil and stir occasionally. At boil, remove from hear and add in flour, stir to combine completely.

Return the saucepan to heat, stir constantly until batter dries and begin to pull away from the  sides of the pan. 

Transfer to a stand mixer bowl, let it cool slightly.

Attach paddle to the mixer, add 1 egg at a time and mix it, Making sure each egg is completely incorporated before adding the next. Dough will be thick, shiny and smooth.

Transfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.

Bake the choux at 200◦C until well puffed and turning lightly golden in color, about 10 minutes. Lower the temperature to 180◦C and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool. It can be stored in a airtight box overnight.

Creme Patissiere
500 ml milk
4 tbsp. flour
200 g sugar
2 large eggs
1 tsp. vanilla extract

Combine flour, eggs, flour, sugar and milk in a saucepan, bring to boil over a medium heat, whisk continuously until cream thickens. Let it cool.

Caramel Glaze
1 cup sugar
1 tbsp sugar

Combine sugar and water in a saucepan, cook over medium heat until sugar turns light amber. Remove from heat.

Assembly the Croquembouche:
To fill the choux, make a small slit in the side of the choux and pipe in the cream.

Dip the top of each choux in caramel (be careful, it's hot!) and start assembling on you plate. 

Drizzle with the remaining caramel for the finishing touch.

Recipe from : Sprinkle Bakes Croquembouche

Tuesday, 16 December 2014

Burmese Noodle Soup

Another repeat recipe, made this years ago when we were in Abu Dhabi. Good old days in Abu Dhabi I would say. How I miss our stay there. Miss our lives, friends, well, basically everything.
Speaking of friends, this is a recipe taught by a friend and also a neighbor of mine there. Thuza, thank you...

Burmese Noodle Soup
1 onion, sliced thinly
2 cloves of garlic, chopped
2 chicken breast, sliced thinly
2 tbsp paprika
1 bowl of soaked black mushroom }
1 bowl of soaked mung bean vermicelli } washed and drained
1 bowl of soaked soy bean sheets }
1.5 litres of  chicken stock /water
2 tbsp of fish sauce
Salt and pepper to taste
3  tbsp vegetable oil for frying

Chopped coriander/cilantro
Sliced onion
Lime quarters
Chopped chilili

Heat oil in a large pot, saute onion and garlic until onion become translucent, add paprika and chicken meat. Stir for few minutes.
Add chicken stock, fish sauce, mung bean vermicelli, mushroom, soy bean sheets, salt and pepper. Cover and let it boil for few minutes.
Serve the soup with the garnish.
* I didn't put any meat for today recipe as I don't have any left in the freezer. This recipe are versatile, you may add any kind of meat to your liking.

Saturday, 13 December 2014

Mini Meringue Pie with Lemon Curd

Prepared this for kids christmas show. Look out for mini pavlova in Pinterest (again!)  but making mini meringue instead, as meringue can stand a couple of days after baking.

Cute for party dessert or to impress people around you *wink*. Prepare the shells and lemon curd days ahead, and you will have your dessert ready. Just top it up with some fresh fruits or just like that.

Mini Lemon Meringue Pie
Meringue Shells
4 egg whites - room temperature
250 g fine sugar
1/4 tsp cream of tartar
1/4 tsp lemon juice
Pre-heat oven at 100°C.
Prepare piping bag fitted with tip. Line baking pans with baking sheet, set aside.
In a clean, dry stand mixer bowl, beat eggs on high speed until they become frothy and form soft peaks.
Add the cream of tartar,and slowly adding sugar by tablespoon while continuing to beat on high speed. Scrape the sides o the bowl.
Once the mixture has formed stiff peaks, fill the piping bag. Pipe a circle on the baking sheet, until it form a mini nest.
Bake for 1 hour. Turn off the oven, and leave the meringue for another hour in the oven.
To assemble the meringue, spoon the lemon curd into the shell, and best to serve immediately.
*I make about 3 trays and the meringue mixture didn't change it form even after waiting on the kitchen counter for few hours.
*The meringue shells can be prepare few days in advance.
Lemon Curd Recipe : Lemon Curd


Tuesday, 9 December 2014

Bugnes Lyonaisses

Bugnes Lyonnais

1 1/2 cup flour
1/3 cup sugar
Zest from 1/2 lemon
3 eggs
3 1/2 Tablespoons butter
Oil for Frying
Confectioners Sugar

Melt butter and add sugar. Beat with electric mixer for 5 minutes. Add salt, lemon zest, eggs. Mix well. Add Flour and blend well with spatula until the dough forms into a ball. Cover with a dish cloth for 3 hours.

Roll dough out until quite thin, 1/4 ". Cut into rectangles (2 inches by one inch).Dip into hot oil until the dough puffs up. Place on paper towel to let oil drain.

Sprinkle with confectioners sugar

Sunday, 30 November 2014

Coconut Ice Squares

I didn't mean to make it so bright pink, but let's say i was very very generous with the colouring. Or let's say it was the "Oopss" incident.

Coconut Ice Squares
2 cups sifted icing sugar
395 g condensed milk
1/2 tsp pineapple essence
3 1/2 cup dessicated coconut
2-3 drop food colouring
Spray a 20 cm square cake pan with cooking oil or line with a baking pper.
Place icing sugar in a large mixing bowl. Add condensed milk and pineapple essence, stir until combine. Add dessicated coconut, mix until all ingredients well combined.
Divide the mixture in half, add colouring to one portion. Mix thoroughly until it is evenly coloured.
Press the coloured mixture over the baking pan and smooth the surface. Top with the remaining mixture., press down and smooth the surface.
Refrigerate the coconut ice for at least 2 hours or until firm. Cut into pieces and serve,

Thursday, 27 November 2014

Lemon Meringue Pie

This is the recipe that I used for the baking class yesterday.
This image doesn't justify the taste. Give it a go, review it and do let me know..
Lemon Meringue Pie
No Fuss Pastry Crust
300 g flour
150 g butter, room temperature
6 tbsp sugar
Pinch of salt
80 ml ice cold water (may not use all)
Preheat oven 175*C
In a mixer, combine flour, salt, and sugar. Add cubed butter into the dry ingredients and add bit of cold water, little by little. Mix just until the dough clumps together. Do not over process
Lightly flour the working surface. Roll out the dough; rotate few times to prevent it from sticking on the work surface.
Cut few circles for mini pies or if you are making one large pie, make sure rolled dough is large enough to cover your pie plate.
Transfer rolled dough to the greased pie plate. For the large pie plate, fill the pastry case with a round of baking paper and add baking beans or any kind of beans.
Bake for 10 minutes, remove the beans and bake again for further 5 minutes or until crust is golden. Allow to cool.
Lemon Curds
4 lemon, washed, zest and juice
4 large eggs,
300 sugar
60 g butter, cubed
Put the lemon zest and juice, sugar and eggs into a saucepan; cook over a low heat until thickened, stirring constantly.
Remove from heat and add butter, stir well. Allow to cool
2 egg whites
76 g sugar
1 tsp lemon juice or vinegar

Place egg whites in the bowl of stand mixer/hand mixer. Beat whites until soft peaks form and gradually add sugar, beating until  dissolves. Continue beating until stiff , thick and glossy. Beat in lemon juice or vinegar

Increase oven heat to 220*C, dollop the meringue  over filling .
Bake for 4-5 minutes or until lightly browned. Allow to cool.

Wednesday, 26 November 2014

French Baking Class

I was nervous for nothing, i admitted it..the class went well, we all had a chat, switching from one language to another - 3 in all. It was a fun experience.