This recipe is from Shirley O. Corriher’s book Bakewise. Her recipes, while very moist, tend to be too sweet or my liking. I cut down the sugar for this, but it was still a little sweet. I will reduce it … Continue reading
I baked this in a 8-inch tart pan with excess dough and custard, so it will probably fit nicely in a 9-inch pan.
For sweet tart pastry, see this post
1 egg yolk
6 large eggs at room temperature
zest 1 orange
zest of 2 limes
120ml heavy cream
1 mango to decorate
- Make sweet tart pastry. Brush tart with egg yolk after ~10-15mins of baking and continue baking for 5mins. Leave to cool.
- Preheat oven to 140C/275F.
- Break eggs into bowl. Add orange and lime zest. Add sugar and mix well.
- Cut and puree mango. Sieve puree to remove fibers. Add puree to the egg mixture.
- Add cream and mix well.
- Set bowl over a pan of gently simmering water. Stir constantly until mixture coats the back of a wooden spoon. The mixture should still be liquid enough to be pourable.
- Pour mixture into tart shell.
- Baked for 50-55 minutes until custard has set. Leave to cool and decorate with sliced mangoes.
- Note: I’ve found that letting excess pastry drape over the tart tin and then cutting it off after baking is a good way to ensure that the tart shell has enough and even height.
Adapted and inspired by Luis’ The Tropical Manchester Tart in The Great British Bake Off Big Book of Baking.
I am keeping the tradition of making a log cake again this christmas! I couldn’t find chestnut puree, so I decided to fill a chocolate log cake with hazel pastry cream instead. Hazelnut goes really well with chocolate.
6 large eggs, separated
150g soft brown sugar
50g cocoa powder
¼ tsp salt
½ tsp cinnamon
½ tsp ground nutmeg
Hazelnut pastry cream
2 cups whole milk
1 cup granulated sugar, divided
1sp vanilla extract
pinch of salt
3 egg yolks
2 1/2 tablespoons cornstarch
3 tablespoons butter, softened
3/4 cup toasted ground hazelnuts
250g chocolate chip
1. Preheat the oven to 180C. Grease a 30x20cm swiss roll tin and line the base with greaseproof paper.
2. Put the egg yolks in a food mixer and whisk for a couple of minutes. Sprinkle over the soft brown sugar, breaking up any lumps, and whisk until you have a thick mixture. Meanwhile, sift together the cooca powder and seasoning, then whisk them into the egg yolk mixture.
3. In a clean bowl, whip up the egg whites to soft peaks, then fold them into the rest of the mixture. Pour this into the tin, spread out evenly, and bake for about 30 minutes until cooked and bouncy. Put a clean tea towel on a cooling rack and top with a similarly sized piece of greaseproof paper.
4. When the roll is cooked, run a knife around the edges, then shake it out on to the greaseproof paper. Peel off the lining paper, and then, using the tea towel to help, roll it up tightly and leave to cool on the rack.
5. Make pastry cream then mix in hazelnut. Leave to cool. http://www.seriouseats.com/recipes/2011/08/pastry-cream-recipe-for-cakes-eclairs-pastries.html
6. To make ganache, microwave cream until small bubbles appear, then whisk in chocolate until smooth. Cool before icing cake.
7. When the roll is barely warm, unroll it on a board, remove the paper, and spread with the hazelnut cream. Roll up again, and place on the serving plate. Spread with the ganache. Dust with icing sugar for a snowy effect just before serving.
- Cinnamon and nutmeg doesn’t go with hazelnut
- Use regular cocoa instead of dark cocoa in the future. The latter was way too bitter.
- I had too much sugar in my pastry cream so adding hazelnut praline (as in Olga’s recipe) was going to make it too sweet. I will try adding less sugar to the pastry cream and adding hazelnut praline instead of hazelnut next time.
My first (relatively) successful sourdough bread after a number of failed attempts. I’ve learned that it is really important to hand knead (to avoid over kneading with machine), do the poke test to check proofing, and to shape the dough … Continue reading
I’ve been experimenting more with sourdough and this is definitely one of the best sourdough foccacia I’ve had. It’s really soft and stayed moist for several days. I can probably cut down a little on the oil next time though.
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 3/4 sugar (I will add more next time. 3/4 was not sweet enough for me.)
- 2 eggs
- lemon zest of one lemon
- 1 1/2 tsp vanilla extract
- 3/4 cup sour cream or 1/2 cup milk
- 1 1/2 to 2 cups blueberries, tossed with flour
- 2 tbsp sugar (preferably raw/brown sugar)
- Preheat oven to 375 deg F.
- Mix flour, baking powder and salt
- Ensure all wet ingredients are at room temperature to prevent curdling!
- Cream butter with sugar till white and fluffy, then add eggs, a little at a time.
- Add lemon zest and vanilla. Then add milk/sour cream slowly, mixing well.
- Add flour mixture and mix till just combined. Do not overmix!
- Mix in blueberries and spoon mixture into muffin cups.
- Top with sugar.
- Bake for 30 mins or till a toothpick inserted into muffin comes out clean.
Recipe adapted from http://www.onceuponachef.com/recipes/best-ever-blueberry-muffins.html
Lemon blueberry triple layer cake with lavender infused mascarpone frosting, topped with white chocolate ganache, fresh blueberries and dried lavender. I baked this cake for a friend’s birthday and I dare say it’s probably one of the best decorated cakes … Continue reading
Here’s another attempt at ice cream making! The ice cream texture turned out really well, but was again too sweet for my liking. I would reduce the amount of honey next time. The honey taste was slightly overpowering, and I would use lighter honey will a more subtle taste next time.
I previously tested 2:1 and 1:1 ratios of cream to milk, and found 2:1 too rich and fatty tasting, so I’m sticking to 1:1. I also reduced the amount of eggs to 3, to make it less “eggy”-tasting. Eggs are essential though, and I have not successfully executed an eggless ice cream recipe without it being rock-hard.
1.5 cups milk
1.5 cups heavy cream
1/4 cup sugar
pinch of salt
2 tbsp dried lavender
1 tsp vanilla extract
3 egg yolks
1/2 cup honey
Heat milk, cream, sugar and salt till just boiling. Turn off heat and add dried lavender. Let steep for about an hour.
Whisk egg yolks till creamy. Add vanilla extract and continue stirring. Set a fine-mesh strainer over egg yolks and slowly strain and whisk in hot cream mixture. Place the mixture on the stove over a saucepan filled about 1/3 with water*. Heat and continue whisking until mixture thickens and coats the back of a spoon (or until 175F).
(*Note: you can also heat the mixture directly in a saucepan without the steam bath but I found it easier to prevent over-heating with the steam bath.)
Let the custard cool completely in the fridge.
Churn the cream!
Makes 1 loaf Ingredients: 125 grams of bread flour 125 grams all purpose flour 6 grams of salt 30 grams of sugar 5 grams of fast acting yeast 2 eggs 60 grams milk 75 grams of leaven (see notes below) 100 grams … Continue reading
This is adapted from the Pandan chiffon cake recipe I made previously. The matcha powder absorbs a lot of moisture from the batter, so I had to reduce the amount of flour. Ingredients (for an 11-inch cake tin) Group 1: … Continue reading