Madeleines

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Madeleines are delicious little cakes, recognizable from their distinctive shell shape. Lots of flavour variations are possible, but I’m partial to the classic lemon version below. Though the recipe and preparation are simple enough, one distinguishing and sometimes elusive characteristic is the “baby bump”. I’ve found this harder to achieve in a conventional oven as compared to a convection oven. These cakes are best eaten while still warm out of the oven.

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Red fruit, Ispahan and Piña Colada

Having some extra days to play around, I have decided to make a couple of fruit tarts with what’s available at the local farmer’s market and supermarkets.
This is just a simple fruit tart elevated by the shape of a half pipe. In this version of a fruit tart, we have strawberries, red currants, and raspberries sitting on top of a pastry cream. The fruits are then glazed and decorated with gold leaves.

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Strawberry Tart

This strawberry tart is composed with a sweet dough filled with a basil ganache, topped with a chantilly cream, compressed strawberries, strawberry crisp pearls, basil leaves and chocolate deco.

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Choux Religieuse

The Religieuse is a stacked pastry with a smaller choux on top of another. In this case, it is filled with a light chocolate and caramel chantilly. Both choux are topped with a craquelin, the smaller one is dipped in a mirror glaze and finished with some chocolate deco.

Choux Pastry
100g water
50g butter
1g salt
5g sugar
75g bread flour
100g eggs

1. In a sauce pot, heat water, butter, salt and sugar and bring to a boil
2. Add bread flour and cook for approximately 2 minutes
3. Transfer mixture into a stand mixer with a paddle attachment
4. Mix on low speed
5. Once the mixture has cool down slightly, add eggs slowly, one at a time
6. Pipe a small choux roughly the size of 35mm and another 45mm
7. Bake at 220C for 10 minutes, reduce to 170C for another 20 minutes or until golden brown


Craquelin
70g butter
95g brown sugar
1/4 vanilla bean
75g all purpose flour
15g almond flour

1. Cream butter, brown sugar and vanilla bean
2. Add all purpose flour and almond flour
3. Mix until combined
4. Roll between 2 pieces of parchment
5. Freeze and cut into desired shapes

Chocolate Chantilly
100g dark chocolate
500g 35%
2g gelatin

Caramel Chantilly
100g Shoko’s Caramelized white chocolate
500g 35%
2g gelatiin

1. Bloom gelatin in cold water
2. In a sauce pan, heat cream and pour into chocolate
3. Add gelatin and emulsify
4. Chill in refrigerator for at least 4 hours, whip and use.