Friands


Trying to bake using frozen white eggs powder and if it does has smell I do not like. I am not too sure if this is due to molasses sugar, it does not smell as I initially thought. My all-time-favourite friands in shell-shape. Ingredients: organic unbleached flour, organic molasses sugar, almond flour, frozen white eggs,…

Macrobiotics – Baked Sweet Potatoes


Recipe taken from my Macrobiotics Course. Sweet potatoes are Yang food. Ingredients: sweet potatoes, cashew nuts (soaked and dehydrated at low temperature), white sesame seeds, fresh soya milk, a little bit of organic maple syrup. These taste very nice as it is but when baked it gives a crush on the surface and bottom. You…

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…

Baileys Cup Cakes


  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. Baileys Irish Cream is an Irish whiskey and cream based…

Éclair


Éclair is an oblong pastry made with Pâte à choux filled with cream and topped with icing. Today I made two different types of filling by mixing crème pâtissière with bitter chocolate and instant coffee mixed with alcohol. You can replace bitter chocolate with cacao mass to reduce the sugar and coffee extract. I topped the Éclair with fondant café and…

Choux à la crème parisienne


Pâte à choux is a light pastry dough used to make profiteroles, croquembouches, éclair French crullers, beignets, St. Honoré, Indonesian kue sus and gougère. It contains only butter, water, flour and eggs. Similar to Yorkshire Pudding or David Eyre’s pancake, instead of a raising agent, it employs high moisture content to create steam during baking to puff the pastry….