Apple Pie And Macaroons Make My Day

Ok so you guys and girls hated the theory classes especially the one which involved lots of calculations and formulas. But here are some news for all of you.... like it or hate it it is still here to stay and we still have lots more of it to go through. But anyway I am very happy and proud today to see all the hard work and effort which you guys put into when presenting your apple pies and macaroons. Happy because I can see a big difference in your garnishing or decorating skills compared to when we first started out our Diploma sessions. Yes... it is getting better by the day and it shows that with lots of hard work and a little effort, we can go a long way towards achieving our goal that is for a successful future. Oh ya I also need to mention that these are the real photos of all your food and not the Insta-tweaked ones which makes a crappy looking dessert looks first class. Hmm imagine what Insta-tweaking could do to my already good looking face. Wow I could be the next Top Model !!!!!!! (Correct or not Top Model???) ha ha ha ha ha ha ha...... 

French Pastries From My Students

Today we had a great time in the kitchen preparing Blueberry Cream Slice, Blackforests, Mini Opera Slice and of course the ever favourite Brownies as part of our French Pastries lesson for Diploma class. The best part i believe in the whole process was decorating each and every single piece of them.. at least to me. To the students meanwhile, the best part would of course be the eating part... What else? But it was a fun day never the less and we managed to feed half the academy as well along the way.

Lemon Yoghurt Timbale (Mousse)

Timbales refer to a type of food which are cooked in a pan but for this recipe we are using the term Timbale for the use of the pan merely. Yogurt Timbale recipe is a variation of mousse where part of the whipped cream is substituted with yoghurt, making it a more healthier counterpart as well as adding more tartness in the case of fruit yogurt timbales. Great enjoyed on its own or even used as a filling for cream puffs, horns and many other desserts.

Below is a video showing you how to make Lemon Yoghurt Timbale / Mousse

Recipe
240 ml Fruit Puree / Juice (Orange, Mango, Strawberry etc)
120 gm Sugar
15 gm Gelatine Powder
250 ml UHT Whipping Cream
350 gm Yogurt (Plain or fruity)

Method
1) Bring fruit puree / juice to a boi in a pot.
2) Add in gelatine powder and sugar and stir till dissolved.
3) Transfer into another bowl and leave aside to cool down completely.
4) Whip up the whipping cream and fold yoghurt into the cream.
5) Fold the whipped cream and yogurt into the cooled fruit puree / juice mixture.
6) Scoop into pudding moulds or dessert cups and allow to set in chiller overnight before serving.

Vanilla Sauce (Creme Anglaise)

Vanilla Sauce recipe or Creme Anglaise is a light vanilla flavoured custard sauce with pouring consistency used as a sauce for desserts. Creme Anglaise is thickened with egg yolks and do not depends on other starches for thickening. A rich vanilla flavoured Creme Anglaise is best served with cakes or fruits but it can also be served as the main component as in the case of Floating Island where a poached meringue is placed floating on top of the sauce. Many variations can be made to Creme Anglaise with the addition of flavourings one of which is my favoutite would be Brandy Vanilla best served with Christmas Puddings.

Below is a video showing you how to make Vanilla Sauce

Recipe
125 ml Milk
125 ml UHT Whipping Cream.
3 nos Egg Yolk
45 gm Sugar
1 tsp Vanilla Essence (or 1 pcs Vanilla Pod)
20 ml Brandy (Optional)

Method
1) Bring milk and cream to a boil in a heavy bottomed pot.
2) Mix egg yolks, sugar and vanilla essence together in a mixing bowl.
3) When milk and cream comes to a boil, pour into the egg yolk mixture and mix swiftly to prevent the egg yolk from coagulating (cooked).
4) You may add in brandy at this moment, strain the sauce and allow to cool (I prefer chilled) before serving this rich Custard Sauce with any dessert you may desire.

Tiramisu Cake

Tiramisu Cake is one of the most popular Italian dessert. It is made of savoiardi (otherwise known as lady finger biscuits) dipped in espresso or strong coffee, layered with a whipped mixture of egg yolks, mascarpone, and sugar, and topped with cocoa. The meaning of this dessert literally means 'pick me up' perhaps due to the stimulating effect from the coffee. Other than that, several sources (from Vin Veneto, dated 1981, to the Italian Academy of Giuseppe Maffioli and several cuisine websites) claim that this dessert was invented in Treviso at Le Beccherie restaurant by the god-daughter and apprentice of confectioner Roberto Linguanotto, Francesca Valori, whose maiden name was this dessert's namesake. It is believed that Linguanotto named the dish in honour of Francesca's culinary skill and hence the beginning of this legendary cake.

Below is a video showing you how to make Tiramisu Cake

Recipe
1 recipe Lady Finger (Savoiardi)
4 nos Egg Yolk
50 gm Sugar (For Egg Yolk)
4 nos Egg White
150 gm Sugar (For Meringue)
200 ml UHT Whipping Cream
250 gm Mascarpone Cheese
12 gm Gelatine Powder
3 tbsp Hot Water (To Melt Gelatine)
400 ml Warm Water (For Coffee Syrup)
4 tbsp Instant Coffee (You can also use espresso)
30 ml Kahlua or Brandy (Optional)
50 gm Cocoa Powder (For Sprinkling On Top)

Click here for Lady Fingers recipe

Method
1) Make coffee syrup by mixing water, instant coffee and kahlua or brandy together. (Don't worry about the bitter taste as the mousse will be sweet and counter the bitterness)
2) Place a layer of lady finger on the bottom of cake ring. Pre soak lady finger in coffee syrup or brush generous amount onto it.
3) Whip UHT whipping cream till fluffy making sure not to overbeat till too stiff. Set aside in chiller till needed.
4) In another bowl, whisk egg white and 150 gm sugar together to make meringue. 
5) Whisk egg yolk and 50 gm sugar together till fluffy and thick. It will changes colour to pale.
6) Add in mascarpone cheese into egg yolk mixture and mix till smooth.
7) Fold in meringue and whipped cream into the cheese mixture.
8) Melt gelatine in hot water and fold into the mixture. The tiramisu filling is now ready.
9) Pour half of filling into the cake ring. Cover with a second layer of lady finger soaked in coffee syrup.
10 Pour remaining tiramisu filling to the brim.
11) Allow to set in chiller overnight before removing cake ring.
12) Sprinkle with generous amount of cocoa powder on top before serving.

Sugar Flowers (Sugus)

Here is a video showing a detailed step by step method for moulding sugar flowers. There are a lot of recipes out there for making what we call gum paste or moulding pastillage which is specially formulated to mould anything you desire. Instead of showing you how to make a flower from all those recipes, here is one very easy way of making a bouquet of roses using almost nothing but your bare hands and a few packets of those lovable fruity candy we came to love so much... Sugus. All it takes is a lot of free time and patience not to mention some practice to be able to mould sugar flowers.

Below is a video showing you how to make Sugar Flowers

Recipe
A few packets of Sugus.

Method
1) Refer to video and I hope you will have lots and lots of fun moulding to your heart's desire.

Sugar Dough

Sugar dough is basically a simple dough made of flour and is used as the base for many types of tart and pies. There are many variations which are available and presented here are one of the most easiest to prepare.

Below is a video showing you how to make Sugar Dough

Recipe
250 gm Unsalted Butter
100 gm Icing Sugar
2 nos Whole Egg
1 nos Egg Yolk
500 gm Soft Flour
5 gm Salt

Method
1) Beat butter and icing sugar together till smooth but NOT fluffy. Overbeating till fluffy will result in a dough which is soft and uneasy to handle.
2) Once butter is smooth add in eggs and egg yolk slowly one by one.
3) Last of all add in soft flour and salt. Mix till dough is smooth. Overbeating will result in the gluten getting tough and will affect the tenderness of the end product.
4) Remove dough from mixer and knead with hand a few times to compact the dough.
5) Wrap dough tightly and rest in chiller for 30 minutes before working with it for your tart and pies.