Monday 24 June 2019

Custard Cream Choux


Choux Pastry is well known and loved by all.  The process of making is quite a lot of work but it yields a versatile pastry that goes well for any kind of fillings whether it’s sweet, savory or even durian.  However, my favourite is still custard cream or fresh cream.
The easiest way to make custard is using the instant custard powder.  But I still prefer to make it from snatch as it gives you better nutritional benefit and I can have better control over the texture and taste.

This classic choux bakes up into airy, tender puff that filled in with the custard cream, it’s so delicious and how not to fall in love with it.

Happy Baking!


Custard Cream
3             Egg yolk
80g        Sugar
37g        Cornstarch
¼ g        Salt
¾ g        Vanilla extract
3 cups   Milk

1)Beat egg yolk in medium bowl and gradually stir in milk until blended.

2)Mix sugar, cornstarch and salt in a large heavy saucepan.  Stir in a small amount of milk mixture to make a smooth paste.  Then stir in the remaining milk mixture slowly until blended.

3)Cook over medium low heat, stirring constantly until mixture is thicken and boil for about 20-25mins.  Remove from the heat immediately and place the pot into a bigger pot with ice water to cool quickly.  Continue to stir gently for a few minutes to hasten the cooling.

4)Stir in vanilla extract.  Press piece of plastic wrap onto the surface of the pastry cream to prevent a “skin” from forming.  Refrigerate until chilled, at least 1 hour.

Choux Pastry
½ cup       Unsalted butter (125g)
1 tsp           Sugar
½ tsp        Salt
1 ¼ cup    Plain flour (160g)
4                 Large eggs + 1 egg white
1 cup         Water

1)Boil butter, sugar, salt and 1 cup of water in a medium saucepan.  When it’s boiled, remove from heat and quickly stir in flour.  Cook over medium-high heat and stirring constantly, until mixture pulls away from sides, about 3 minutes.

2)Using electric mixer to whisk the mixture in low speed until slightly cooled, about 1 minutes.  Raise the speed to medium.  Then add whole egg.  1 at a time.  Beat until a soft peak is formed when you touch the batter with your finger.  If peak doesn’t form, lightly beat in the remaining egg white, and mix it into the batter a little at a time until it does.

3)Transfer the batter into a pipping bag and pipe them on the lined tray.  Bake 190°C in pre heated oven for 20-25mins.  Reduce the temperature to 160°C to bake for another 20-25mins.

Thursday 20 June 2019

Paris Brest


I’m a huge fan of classic French choux pastry filled with almond praline mousseline cream.  
I’ve been quite busy lately and haven’t got the time to blog.  There were so many joyous events happened.  I attended few weddings, baptism service, bible seminars, my usual volunteer works and many exercise outings with friends on weekends.  Just for the 1st half of the year, I had also traveled to Perth and Shanghai.  I had an enjoyable trip in Perth and also made a few new friends in Shanghai.  But this Paris Brest turned out really good that I told myself I must find time to put it on my blog.
I love the texture of this choux pastry that topped with toasted almond nibs.   It’s crispy and filled with delicious Praline Mousseline Cream and toasted hazelnuts.  It’s really hard not to fall in love with it.

Look at the list of ingredients!   Yes I know…  but don’t get intimated by it.  Praline paste and pastry cream can be prepared in advance and you can leave the choux pastry and mousseline cream for the next day.

The recipe is adapted from various sources including a class that I attended.  

I’m totally satisfied with this bake and it’s truly rewarding.

Happy Baking!

Praline Paste
30g       almond (with or without skin)
70g       sugar
18g       water

1)Prepare a small tray and line baking paper on it.

2)Wet a kitchen towel, for putting below the caramel pot. This is to prevent caramel from over cooking.

3)Toast almond at 15°C for 30mins.

4)In a pot, boil Sugar and Water until 117°C or form small bubbles

5)Add in the almond and stir until it’s caramelized.

6)Pour the caramelized almond on the lined tray and let it cooled.

7)When it’s completely cooled, grind in the food processor until it forms a thick paste.

8)Store in the airtight container and refrigerate until ready to use.

Pastry Cream
300g           milk (mixed of half milk; half whipped cream)
60g             egg yolk
72g             sugar (half onto milk; half onto yolk)
24g             cake or plain flour (mixed of half flour; half corn flour)

1)Prepare a small tray and line baking paper on it.

2)In a bowl, whisk yolk, the other half sugar and flour until it’s well combine.

3)Boil milk with half sugar in a saucepan until small bubbles is formed.  Add in the yolk mixture. Combine them by whisking in slow fire until the mixture is thickened.

4)Once it’s thickened, pour it onto the lined tray and let it cooled.

5)When it’s cooled, put in the fridge.

Praline Mousseline Cream
70g             praline
200g           butter
300g           pastry cream

1)Whisk butter until fluffy and follow by praline.

2)Add pastry cream into it and whisk until it’s well combine.

3)Transfer the mixture to pipping bag.

Choux Pastry
75g         milk
75g         water
70g         butter
2g           salt (slight heap of 1/4 tsp)
2g           sugar (slight heap of 1/4 tsp)
80g         plain flour
2             eggs

40g         almond nibs (topping)
1                            egg wash
24g         hazelnut (toast and half it)

1)Boil milk, water, butter, salt and sugar in a saucepan.

2)Remove the pot from the fire.  Add flour and mix them well.  Then bring the pot back to the fire and cook in slow fire until dry.

3)Transfer the mixture to mixer bowl attached with peddles.  Beat in low speed for about 5 minutes.  This is to remove water evaporation.  Then add egg one at a time and beat until it’s smooth.  The batter should not be running.  It should firm and still hold it shape. 

4)Transfer the mixture into pipping bag and pipe donut shape on the tray that lined with baking paper.

5)Egg wash and top with almond nibs

6)Bake at 160°C for 35-40mins (do not open the oven door). After baking for 30mins, reduce to 150°C.

7)To assemble, use serrated knife to cut the rings of pastry in half. Pipe praline mousseline cream into the base of each choux pastry and topped with toasted hazelnuts.  Sprinkle with d├ęcor icing sugar and serve.

Monday 4 February 2019

Shortbread Piggies Cookies


I was like over the moon when I saw these little piggies turned out to be so cute!  It’s worth the time spent making these piggies. 

I love shortbread cookies as the dough is easily shaped into any style.    So I decided to use this simple shortbread recipe to make these piggies since it’s a year of pig.

2019, the year of pig, I would like to wish all my friends a 
Great Chinese New Year and Happy Baking!


100g    Salted Butter (softened)
50g      Icing Sugar
¼ tsp  Vanilla Extract
150g    Plain Flour
             Wilton Creamy Peach edible colouring
             Chocolate rice for the eyes


Cream butter and icing sugar until it’s fluffy. Add in vanilla extract and gradually add in the flour spoonful by spoonful.  Beat until all ingredients come together.

Drop the colouring, to the tone you like, into the dough and knead until the dough is well blended with the colour.

Then shape the dough to the size of the piglet you want and bake them at 160 Deg C for about 15-17 mins.

Tuesday 18 December 2018

Christmas Butter Cookies Wreaths


I’m amazed that I made these melt-in-your-mouth cookies with just 5 ingredients which has no egg in it.  I must admit that the buttery light texture has got me a little crazy over it. 

I love simple sweet thing but that doesn’t mean I don’t sometimes want to complicate things a little.  So I pipe this cookie into Christmas wreaths.  

This has to be the simplest and prettiest cookie I ever made.  Absolutely perfect for this Christmas.

Blessed Christmas and Happy Baking!


380g   Unsalted butter (cut into small cubes)
130g    Icing sugar
330g    Cake flour
140g    Cornstarch
5g         Fine salt

Pre-heat oven to 190°C.

Beat butter and icing sugar until it’s fluffy and creaming.

Add in the corn starch and salt.  Gently mix it evenly.

Then add in the cake flour and mix it until the mixture clumps together and no longer stick to the mixing bowl.  That is when you should stop mixing.

Bake the cookies for about 18-20mins at 190°C.  It might be lesser time depending on how big your cookie is.  So you have to watch your oven all the time.

Monday 3 December 2018

Kahlua Tiramisu


I have made a few Tiramisu over the years.  Each time I made, I would tweak the recipe.  This round I used Kahlua instead of Dry Marsala dry wine to elevate the coffee aromas. 
Wow! It’s full of rich flavor and I fell in love with it.
Made this for a potluck gathering as requested by 2 beautiful birthday girls.  I enjoyed the process of making Tiramisu.  You will be surprised at how easy this cake can be accomplished.  That’s why I don’t mind to make it again and again. 
 It’s a fabulous cake.   It certainly “pick-me-up” especially on days when I have to unwillingly accepted matters which I felt absolutely lousy.



120ml                 Nestle Gold Blend
4 tbsp (total)     Kahlua liqueur
2 tsp                    Vanilla extract
3                          Large egg yolks
50g (total)         Granulated sugar
250g                   Mascarpone cheese
175ml                  Heavy cream
18-20 pcs           Savolardi Italian ladyfingers
30g or more      Cocoa powder for dusting
20 pcs                 Oreo cookies [remove the fillings sandwiched
                             in between the cookies]

Combine expresso (or coffee), 2 tbsp brandy, vanilla extract and a tbsp of sugar in a wide, small bowl.

Cake Base
Place the Oreo in a resealable plastic bag.  Flatten bag to remove excess air, then seal bag.  Finely crush cookies by rolling a rolling pin across the bag.  Place the crushed cookies in a springfoam.  Add butter, mix well.  Then press it firmly onto bottom of the springfoam pan.  Refrigerate it.

(1)Beat egg yolk, 2 tbsp of Kahlua liqueur in a heatproof bowl and set over a bain marie.

(2)Reduce heat to low.  Whisk constantly using a handheld electric mixer, beat until the mixture is doubled in volume, hot to the touch, and texture is thick and foamy for about 5-10 mins. 

(3)Remove from the heat and set aside to cool slightly, about 15 minutes. 

(4)Pour in the mascarpone cheese into the egg mixture and mix well.

(5)Whip cream in a bowl until stiff peaks.  Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped cream and then follow by the remaining half.  Fold until the mixture is fully incorporated (the whipped cream will deflate a little).

Assemble Tiramisu
(1)Remove the Oreo cake base from the refrigerator. 

(2)Spoon 1/3 of the mascarpone filling over the Oreo cake base and spread into an even layer. 

(3)Dip half of the ladyfingers very quickly into the coffee, and arrange in over the filling.

(4)Spoon another 1/3 of the mascarpone filling over the ladyfingers and spread it evenly.

(5)Then dip the remaining ladyfingers very quickly into the coffee and arrange a second layer over the filling.

(6)Spoon the remaining mascarpone filling over the ladyfingers and spread the filling evenly. 

(7)In the Springfoam, it should have 1 layer of oreo cake base on the bottom of the Springfoam, 3 layers of mascarpone filling and 2 layers of coffee dipped ladyfingers.

(8)Dust with cocoa powder.  Cover with plastic wrap and refrigerate for at least 6 hours in order to let the filling set properly.  This will also give the ladyfingers enough time to absorb the liquids and soften to just the right texture.

(9)Remove the Springfoam ring when it is chilled.  Dust it with extra cocoa powder before serve.   Tiramisu can be chilled up to 2 days, but no longer or else the ladyfingers will breakdown too much.