SEMIFREDDO


13161845_10155241478079572_3439516511520081624_o.jpgA semi-frozen desserts. The principal ingredients are eggs, sugar and fresh cream. It has the texture of frozen mousse. I found this from Japanese Italian recipes but seems like Spain has similar desserts called semifrio. It is often called an ice-cream cake, but a true ice-cream cake has layers of cake and ice-cream.

For coffee lovers, this is a must. I added Baileys too.

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Lingots au chocolat


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I may say this is the best chocolate cakes I ever baked so far. Very happy with the result. It is shinny inside. Added Cabernet Sauvignon and Rum and it is melted in the mouth. It is bitter sweet, thanks to the cocoa powder which gives as lightly bitter taste to this wonderful art!!

Ingredients: Italian couverture chocolate, organic vanilla sugar, eggs, organic cake flour, cocoa powder, organic milk, fresh cream, Cabernet Sauvignon and Rum.

Brownies Prisiens


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This is different with American type Brownies. Lots of alcohol. I used Cointreau which matches very well with chocolate. I did experimenting using different types of organic flour and even replacing some butter with avocado.

Ingredients: Italian Couverture Chocolate, unsalted butter, organic milk, kampong eggs, organic cake flour, organic oatmeal flour, organic quinoa flour, walnuts, hazelnuts, avocado and Cointreau

Glace rhum raisin


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Rhum raisin ice-cream made from organic milk, fresh cream, vanilla beans, organic eggs yolk organic sugar, organic raisin soaked in rhum and rhum.

It was again very challenging given that I do not have ice-cream maker but it turned out well by whisking them several times every one hour. This ice-cream does not contain any toxic stabiliser and preservatives, so it is for kids and human consumption!

The container (pâte à croquignole) are made from butter, icing sugar, organic feed egg whites, organic unbleached flour and vanilla essence. I flatten them and immediately shape them in a small bowl so that can be used as a container for my ice cream.

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Tranche tunisienne


Tranche Tunisienne

Meringue and almond base Pâte à  tunisienne and génoiselayered with crème au pralinée with slight rhum syrup. The chewy tunisienne and cruncy pralin are perfect match!

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I used molasses sugar to make crème au pralinée, which makes the cream is slightly bitter and taste like caramel.

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It’s really amazed me each time I learn new techniques… Same ingredients can create different things with slightly different texture, aroma and of course taste! The praline paste was used for praline cream, the refined pralin was used in Pâte à  tunisienne, while the coarse ones were used to decorate the cakes!

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Brioche aux fruits confits


Brioche aux fruits confits

Brioche with candied fruits, hazelnuts and crème frangipane filling. Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. It is “light and slightly puffy, more or less fine, according to the proportion of butter and eggs.” It has a dark, golden, and flaky crust, frequently accentuated by and egg wash applied after proofing. Brioche is usually eaten for Sunday’s breakfast but sometimes it is treated as cakes as well. In France, there are many traditional cakes made using Brioche dough.

This is made using indirect method, in which the ingredients are combined and the dough is prepared in more than a single phase. Unlike straight/direct dough method, the indirect method uses the poolish, the biga, or the crescente. A poolish is often imprecisely referred to as a sponge in the US. It is made of a mix of water, flour, and yeast, and is normally used as a starter. The poolish is a substantial cultivation of yeasts and acids which is very firm to the touch, cool, and made active by dose of yeast (1%). The rest time of the poolish is commonly from 16 to 18 hours although I rested them for only 25 minutes.

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The crème frangipane is made by mixing crème pâtissière and crème d’amande. The scent of vanilla beans and the almost combination were just perfectly made in heaven.

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Baileys Cup Cakes


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Today I made Baileys cup cakes with cinnamon scent. The baileys are in in the batter, butter cream and the chocolate too. Baileys are soaked into the cup cakes too. I mixed the batter with brown sugar too to give me a good colour.

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Baileys Irish Cream is an Irish whiskey and cream based liqueur, with alcohol content of 17%. According to the manufacturer no preservatives are required as the alcohol content preserves the cream. It also claims that Baileys Iris Cream has a shelf life of 30 months and guarantees its taste for two years from the day it was made, opened or unopened, stored in a refrigerator or not, when stored aways from direct sunlight at temperatures between 0 and 25C.