Steamed Bread


This was the result of my search for alternative and healthier bread. Made from organic wholemeal flour and French flour without sugar and eggs with a very little (2%) butter. The texture was similar to the baked ones although it did not rise (as I expected) as those that are baked. I steamed using manual…

Glace rhum raisin


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…

Sorbet à l’orange


Sorbet is a frozen desert made from sweetened water with flavouring (typically fruit juice or fruit purée, wine, and/or liqueur). Sorbet is often confused with Italian ice and often taken to be the same as sherbet. Sorbets/sherbets may also contain alcohol, which lowers the freezing temperature, resulting in softer texture. In the UK and Australia, sherbet…

Mousse au chocolat


A cold desert that are hardened using fat (butter, cacao butter etc) rather than eggs like in the case of crème renversée au caramel or gelatin in Bavarois. A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and…

Tranche tunisienne


Meringue and almond base Pâte à  tunisienne and génoise, layered with crème au pralinée with slight rhum syrup. The chewy tunisienne and cruncy pralin are perfect match! I used molasses sugar to make crème au pralinée, which makes the cream is slightly bitter and taste like caramel. It’s really amazed me each time I learn new techniques… Same ingredients can create different things with…

Bavarois


Bavarois is a dessert similar to pastry cream but thickened with gelatin or isinglass instead of flour or cornstarch, and usually flavoured with liquor. Made using crème anglaise, which is a custard sauce thickened with egg and gelatin, which then lightened with whipped fresh cream on the edge of setting up, before being molded and chilled until…

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.”…

Kouign-amann


Kouign-amann is a Breton cake. It is a round crusty cake, made with bread dough containing layers of butter and sugar folded in, similar in fashion to puff pastry albeit with fewer layers. The resulting cake is slowly baked until the butter puffs op the dough (resulting in they layered aspect of it) and the…

Baba au rhum


A small yeast cake saturated in hard liquor (usually rum) and syrup and sometimes filled with whipped cream or pastry cream. It is most typically made in individual servings but sometimes can be made in larger forms similar to those used for Bundt cakes. The batter for baba is even richer than brioche batter, and…

Bitter


Chocolat Meringue Tart. Made using Meringue Suisse with mousse au chocolat, a great combination. Meringue suisse is whisked over a bain-marie to warm the egg whites, and then whisked steadily until it cools. Unlike Meringue Italienne, Meringue française, this forms a dense, glossy marshmallow-like meringue. Meringue suisse can be used as a base for cakes.

Sévigné


Special Meringue française batter with crème au beurre au praliné filling. The praline paste is made from 50% sugar and 50% roasted almond. No preservatives and additives. The key here is to make sure the meringues are not sticky so that it will not create hollow in the centre. The name Sévigné is coming from Madame de Sévigné or Marquise de Sévigné, a…

Rochers Coco


Simple Meringue dessert with peanuts. Meringue is often associated with Swiss, Italian and French cuisine, made from whipped egg whites and sugar. Sometimes an acid such as cream of tartar or a small amount of vinegar is added. A binding agent such as cornstarch or gelatin may also be added. The key to the formation…