Steamed Bread


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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 rice cooker but to my surprise, the bread was fully cooked and the dough stick perfectly to the mould and was easy to remove.

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Taste wise, it is kind of bland but not bad when you toast it and eaten together with spread you like such as jam, peanut butter, chocolate and so on. High heat kill most of nutrients even in good ingredients, this may be an alternative way to still enjoy bread…

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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Sorbet à l’orange


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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 refers to a fizzy powder, and only the term sorbet would be used. Whereas ice cream is based on dairy products with air copiously whipped in, sorbet has neither, which makes for a dense and extremely flavourful product. Sorbet is served as a non-fat or low-fat alternative to ice cream. In Italy, a similar though crunchier textured dish called granita is made. As the liquid in granita freezes it forms noticeably large-size crystals, which are let unstirred. Granita is also often sharded with a fork to give an even crunchier texture when served.

It was challenging to make this desert as I refrain to use any chemical additives and thus I remove stabilisers and preservatives in the recipe and I do not use sorbetières. As orange juice sold in the market might have been heated and thus lost most of nutrients, I squeeze real oranges and adjust the sugar content (Baume degree) manually with organic sugar. Sure these ice cream is safe for kids.

Mousse au chocolat


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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 thick, depending on preparation techniques. A mousse may be sweet or savoury. Desert mousses are typically made with whipped egg whites or whipped cream, and generally flavoured with chocolate or puréed fruit. For savoury mousse, hard boiled egg, fish or liver may be used. 

You can pipped the mousse into ramekin or tea cups or you can also put in glass container like puddings.

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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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Bavarois


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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 firm.

It also can be poured into a container and may be served with a fruit sauce, caramel and so on.

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Crème anglaise, is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavoured with vanilla. It is thought to have origins evolving from ancient Romans who used eggs as thickeners to create custards and creams. Temperature is very important in making this sauce as if it reaches too high, it will curdle, although it can be salvaged by training into a container placed in an ice bath. The best temperature to make a tick sauce is around 83°C. It then must be immediately cool down in an ice bath until it reach around 30°C.

Creme Anglais

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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