Roll the dough into a rectangle and spread the frangipane across the surface of the dough. Scatter evenly the raisin.
Roll the dough into a log and cut it crosswise. Arrange each slice on a lightly greased baking sheet with at least 2 inched between each pastry. Cover them loosely with plastic wrap and allow them to rise for about 2 hrs, or until they are doubled in size.
Preheat oven at 170*C. Brush the egg wash across he surface of each pastry.
Bake the pastry for 15 minutes or until they are puffed and golden brown.
For Fillings (make ahead):
1 cup dried raisin, soaked and drained
1/2 cup almond meal
1/4 cup sugar
3 tbsps butter, softened
3/4 tsp vanilla extract
1 tbsp flour
Using a food processor, combine all the ingredients until a smooth creamy paste is formed.
Keep aside until it ready for use.
1 egg yolk
2 tbsps milk
Whisk the egg and 2 tablespoons milk together to make an egg wash.
A friend of mine, Marion, keep on talking about this and make me wondering that this must be good for her to keep on repeating. After googling the name, i saw a lot of recipes, some called it Weeping Tiger and some called it Crying Tiger. Whatever name this dish is given, it is good and I will definitely making it again.
* I used peri-peri chili powder for the extra kick and next time I will sprinkle some toasted chopped peanut too.
The photo don't justify the taste though....
Crying Tiger Beef
(Thai-style Grilled Steak with Dry Chili Dipping Sauce)
Done..hope everybody doing fine, summer break almost over, 2 more days and school are open. Kids will be busy and so do us moms. How was your summer break? Hope as "interesting" as mine.
We were in Kuala Lumpur for Eid, not long, just 2 weeks. But enough to enjoyed our stay there. Celebrating Eid with family and friends, eat all the foods that we are craving, shopped the stuffs that need to buy, lazying around as needed. And we even had durian! I treasure those memories.
Pain au chocolat.... see those layers?? I can't believe I made this today for breakfast!!
As life are back on normal routine, the oven start to get busy again and I'm so proud to say that at last, I managed to prepare and baked a decent looking pains au chocolat for breakfast this morning.
After watching Anna Olson's Bake Show, and how easy to do it, i feel the "urge" to try it. The last time I did it, it was such a catastrophic, very buttery mess, oozing out from every where, not a nice thing to see but taste good anyway.
The house were filled with butter smell this morning, hmmm, i love it. Thanks to Anna, she make recipes look easy, I think that's why I dare to re-do it this recipe, but maybe with a bit of alteration for next time. I should add more sugar.