September 22, 2013
honey french toast
crepes
cherry bruschetta
oatmeal with caramel nectarine 
french toast
Spiced Chocolate Cake
September 5, 2009
18cm cake pan
200g eggs
80g sugar
50g cream (35%)
30g butter, melted
70g flour, shifted
15g cocoa powder
1/4 tsp cinnamon powder
1 cardamom pod, gently crushed
80g sugar
50g cream (35%)
30g butter, melted
70g flour, shifted
15g cocoa powder
1/4 tsp cinnamon powder
1 cardamom pod, gently crushed
Cover the bottom and the side of a cake panwith baking paper.
Sift the flour and cocoa powder together.
Put the cream in a saucepan and bring to a boil.
Remove from the heat and add the cardamom.
Let steep for a few minute. Strain into a fine
strainer over a bowl and add butter.
:biscuit au chocolat:
Place the eggs and sugar in a bowl. Heat over simmering water
to about 40C, whipping continuously.
Remove from the heat and whip at high speed until the mixture
has cooled and is light and fluffy.
2.
Add the flour,cinnamon powder and cocoa powder.Fold gently.
Add the melted butter, cream and cardamom pod,
3.
Divide the batter into the cake pan.
Bake until a wooden pick inserted in center comes out clean.
:decoration:
180ml cream (35%), very cold
45ml cream (47%), very cold
20g sugar
1 pear, sliced and cut into 1cm x 1cm dice
:sugar syrup:
200ml water
sugar
45ml cream (47%), very cold
20g sugar
1 pear, sliced and cut into 1cm x 1cm dice
:sugar syrup:
200ml water
sugar
1.
Cut the skin from the top of a sponge cake and cut 2 layers
of the sponge cakes.
Whip the half of the cream to stiff peaks over the iced water bath.
2.
Brush the cake with the sugar syrup and spread the cream
evenly over the first sponge.
Place the sliced pear over the cream and spread the cream
over the pears.
3.
Whip the remaining cream to soft peaks over the iced water bath.
Place the second sponge layers on the cream and press down
lightly to even the tops.
Brush again with the sugar syrup and spread cream evenly over
the second sponge.
Spread the remaining cream on the side of the cake.
Place the cake in the fridge, covered, until the cream is firm.
Sprinkle sugar over the pear. Using a blow torch,blown the pear.
Cut the cake into 8 pieces.Decorate with the pears and mint.
Creme Au Ganache (chocolate cream)
Put the cream in a pan and bring to a boil.
Add the chocolate and stir gently; set aside.
Whip the 240g of cream to soft peaks.
Add the 1 scoop of whipped cream into the chocolate.
Mix well and add the chocolate mix into the whipped cream.
Mix until combined and refrigerate until use.
60g milk chocolate
60ml 30g cream(47%~48%)
240g cream(35%~40%), whipped
60ml 30g cream(47%~48%)
240g cream(35%~40%), whipped
Put the cream in a pan and bring to a boil.Add the chocolate and stir gently; set aside.
Whip the 240g of cream to soft peaks.Add the 1 scoop of whipped cream into the chocolate.
Mix well and add the chocolate mix into the whipped cream.
Mix until combined and refrigerate until use.
Foccaccia
September 2, 2009
180 x 20 min.
25 x 20cm
250g bread flour
4g dry yeast
3g salt
10ml olive oil
150ml water,warm
1 tbsp thyme tips
3 tbsp olive oil
4g dry yeast
3g salt
10ml olive oil
150ml water,warm
1 tbsp thyme tips
3 tbsp olive oil
1.Measure the warm water into a measuring cup.
Sprinkle in the yeast and let stand until the yeast dissolves
and swells.
2.
place flour and salt in a bowl. Add the liquid ingredients
and combine.
3.
Turn the dough onto a lightly floured work surface and
Knead until smooth and elastic; for 9 minutes
(2 minutes at low speed + 5 minutes at medium speed
+ 2 minutes at high speed)
4.
Form the dough into a ball. Put it in a deep oiled bowl,
covered with a plastic wrap.
5. [resting time]
Rest the dough until doubled in bulk, about 80 minutes at
27C.
6.Punch down once and rest for another 20 minutes.
7.
Roll out the dough with a rolling pin into rectangle.
Place the dough on a baking tray.
8.[Proofing time]
Rest the dough about 50 minutes, covered with a plastic bag.
9. Press dimples in the dough with your knuckles and brush with
the olive oil.
Sprinkle with the thyme tips.
10.
Bake for 20 minutes.
Marron Chocolate Cake
September 4, 2009
25 x 27cm cake sheet pan
:biscuit chocolat:
120g egg whites
80g sugar
50g cream (35%)
100g egg yolk
20 sugar
40g flour, shifted
10g cocoa powder
120g egg whites
80g sugar
50g cream (35%)
100g egg yolk
20 sugar
40g flour, shifted
10g cocoa powder
1.
Cover the bottom and the side of a cake pan with baking paper.
Sift flour and cocoa powder together.
Pour the cream in a bowl. Set the bowl over a bain-marie.
Beat the egg yolk and add 20g sugar. whip until it's creamy.
Whip the egg whites until foamy and add 1/3 of sugar.
Whip until soft peaks form with the remaining sugar.
3.
Add the 1/4 of meringue into the egg yolk mixture.
Mix well.Carefully fold the remaining whipped egg whites into
the yolk mixture.
Add the flour and cocoa powder and fold gently, then add the cream.
Immediately spread the batter evenly over a prepared pan.
Divide the batter into the cake pan and spread evenly.
Bake until baked through.
:chocolate cream: see this
30g chocolate/ 30g cream(47%)/ 120g cream(35%), whipped
Put the cream in a pan and bring to a boil. Add the chocolate and
stir gently; set aside.Whip the 140g of cream to soft peaks;
(140g for chocolate cream / 20g for Marion cream)
Add the 1 scoop of whipped cream into the chocolate and mix well.
Add the chocolate mix into the whipped cream and mix until combined.
(Refrigerate until use.)
:maroon cream:
180g maroon paste/ 20g cream, whipped/ 1/2 tsp rhum
Cream the maroon paste and add the 20g of whipped cream.Mix gently.
:sugar syrup:
200ml water/ 30g sugar/ 2 tsp kirsch (optional)
Put the water in a pan and add the sugar and krsch.Bring to a boil
and cool completely before use.
:decoration:
chocolate cream (180g)/ maroon cream (200g)/sugar syrup(about 200ml)/
Cut the biscuit chocolat sheet into 3 pieces.(20cm x 8cm x 3 pieces)
1.
Place the first layer on the tray and brush the cake with the sugar syrup.
Spread 70g of the chocolate cream evenly over the first layer sponge.
Place the second sponge layers on the chocolate cream and
press down lightly to even the tops.
2.
Brush again with the sugar syrup and spread 70g of the chocolate cream
evenly over the second sponge.
Spread the remaining chocolate lightly over the top and side of the cake.
Place the cake in the fridge, covered, until the cream is firm.
3.Cover with the maroon cream on the side,
using a pastry spatula.
Pipe the maroon cream on the top of
the cake with a multi-hole pastry tip.
Bitter Chocolate Cakes
August 31, 2009
160 x 45 min.
18cm cake pan
30g cocoa powder
20g flour, shifted
90g cream (35%)
50g butter
90g bitter chocolate
80g egg yolk
70g sugar
120g egg white
80g sugar
20g flour, shifted
90g cream (35%)
50g butter
90g bitter chocolate
80g egg yolk
70g sugar
120g egg white
80g sugar
1.Cover the bottom and the side of a cake pan with baking paper.
Sift the flour and cocoa powder together.
2.Combine the butter and the chocolate in a bowl. Set the bowl
over a bain-marie. Melt them together, stirring.(Do not overheat.)
Beat the egg yolk and stir the chocolate, butter and cream.
3.Whip the egg whites until foamy and add 1/3 of sugar.
Whip until soft peaks form with the remaining sugar.
4.Add the flour and cocoa powder to the chocolate mixture.
5.Add the one scoop of meringue into the chocolate mixture.
Mix well.
Add the remaining meringue into the chocolate mixture.
Fold very gently.
6.Divide the batter into the cake pan.
Bake about 45 minutes.
;When a wooden pick inserted in center comes out clean, bake 5 more minute.
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