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Showing posts with label pastries. Show all posts
Showing posts with label pastries. Show all posts



I must be so bloody tired that i tend to doze off each time i try to read something.. not just that... i will doze off even while updating my blog... i think i can no longer blog at night... its just not happening huhu


Like right now.. my eyes dont even look like eyes anymore... imagine this... in my pjs.. with my reading glasses on and lappy on my lap... dozing off once or twice and trying to look like as tho she can stay up all night infront of hubs lol.. the worst part... hubs told me that i am starting to snore.. grrr i think i need to start taking my magic pills again... i've not taken it for almost a month now... thats how long i hv been sniffing and coughing... i am ok now... no more sniffing... no more coughing tho


Next week i am predicting another busy week.. i hv a few orders to fulfil.. hubs will be in Jakarta again and we are driving up to KL on the weekend.. yahoooo... its been 4 months since i last got to chill there... i need a break... i need to get out and do something and meet ppl and i need my massage... good stuff!

Arghhh i will update this post with recipe tmrw yah... i am so bloody tired .. been a loooongggg day today.. eyes are shutting on me and my hand and bum is very painful cos i fell down while in the shower like half an hr ago :o(


As promised... this wonderful recipe is fm non other then David Lebovitz - Ready for Dessert!

Pâte à Choux Puffs

David's tips first:

The batter for these french puffs is made on the stove top, then shaped and baked until the eggy mounds balloon into airy, hollow spheres. The puffs take to all sorts of fillings, fm simple whipped cream to scoops of ice cream, as for the anise-orange ice cream profiteroles with chocolate sauce. No special equipment is required to make them, and they come together with ingredients u probably already hv on hand.

A few things to keep in mind. Measure the ingredients carefully - too much liquid results in flat puffs. Dump in the flour just when the butter is melted. If u wait too long, too much of the water will cook off. The finished batter shud be thick and shiny and should stick to the spatula when u lift it. Finally, be sure to bake the puffs until they're golden brown all the way around. If they're underbaked. they may collapse colling, the darker colour means the puffs will stay crisper too..

Ingredients
Makes abt 25 to 30 pastries

Puff
1 cup (250ml) water
1/2 cup (4 oz/115g) unsalted butter cut into 1/2 inch
2 tsp sugar
1/2 tsp salt
1 cup (140g) all purpose flour
4 large eggs

Glaze (optional)
1 large egg yolk
1 tsp whole milk

Method
Preheat oven to 425F (220C). Line a baking sheet with parchment paper or a silicone baking mat.

In a medium saucepan, bring water, butter, sugar, and salt to a boil over med high heat, stirring gently to encourage the butter to melt. As soon as the mixture begins to boil, add the flour all at once and stir rapidly with a spatula until the mixture forms a thick paste and pulls away fm the sides of the pan.

Remove fm the heat. Wait for 2 mins, stirring the paste a couple of times to cool it slightly, then vigorously beat in the eggs one at a time, making sure each one is completely incorporated bef adding the next. (i do this by using my KA fitted with the paddle attachment.. beat till coolish bef u add ur egg one at a time ok)

Using a pastry bag fitted with a plain 1/2" tip, pipe the choux paste into mounds 1 1/2 inches (4cm) high on the prepared baking sheet, spacing them 3" (8cm) apart. Or use a 2 tsp to drop the paste into mounds.

If u want puffs with a shiny glaze, in a small bowl, whisk together the egg yolk and milk and brush the tops of the puffs without letting the glaze drip down the sides, which will inhibit rising.

Bake until the puffs are golden brown on the tops and sides, 25 to 30mins. Turn off the oven and let them rest in the oven for 5 mins. Remove fm the oven and poke each puff in the side with a paring knife so that it releases its steam. Let cool completely.

Storage:
Pete a choux puffs can be stored at room temp for several house. I prefer not to freeze them bec there is a noticeable diff in quality between fresh and frozen puffs, but if u hv leftovers, u can freeze them for up to 1 month and recrisp them in a low oven bef serving

Source: Ready for Dessert by David Lebovitz
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Had ur brekkie yet?? i think ever since i've been back on this pill.. the only kinda food that i feel like eating in the morning is fruits.. fruits and fruits.. dont know why.. just dont feel like eating anything heavy..


I baked these scones yesterday thinking that this morning i would be munching on these scones.. that wasnt the case eventho i am a super big fan of scones.. dont get me wrong yah.. this is one scone that u shud and u will be wanting to bake.. the aroma.. the flaky texture of this scone was ohhh so purrfectttt.. plus no way hozay u can get scones with peach filling in ur bakery! hehe


Ok ok.. there is actually a factual story behind these scones.. do u remember we were in Cameron Highlands early this month? well if u were to go back to that post.. u will notice that we had tea and scones at The Lakehouse.. honestly? we were pretty dissapointed with it.. as it was already past 3pm.. we thought it would be nice to stop over at The Lakehouse to hv some kind of high tea.. when u think of high tea.. u will be thinking of petite fours.. chocolates and flaky buttery warm scones.. we got there.. ordered our coffee/tea and when it finally arrived.. i noticed their scones didnt even look like scones.. more like a round biscuit that doesnt even resemble scones.. didnt wanna think bad and decided to try it and oh boy were we disappointed.. :o(

So of cos its natural that when i saw this pic.. i thought of our time at The Lakehouse.. i really hope that they will do something abt it cos my super duper hubs has talked to their management abt it - he figured it better to let them know the truth what he thinks..(and they have replied that they will this week start a complete revamp...)

So ok.. heres the recipe to these scones.. i've kept one piece aside for me to munch later..one for Sonia's lunch box.. one for Hairi and the rest goes to hubs and his work mates!


... scroll down for the method and if u wanna see the step by step pics.. u can go to Joy the Baker! and oh bef i forgot.. i added fresh blueberries too!


Place a rack in the center of the oven and preheat to 200 degrees C. Line two baking sheets with parchment paper and set aside.

In a mixing bowl, sift together flour, sugar, baking powder, baking soda and salt. Cut in shortening and butter until mixture resembles coarse meal. Use your hands to break the fat cutes into the dry ingredients. Some of the fat bits will be the size of peas and some fat bits will be the size of oat flakes. In another bowl, combine egg, milk, and vanilla, and beat lightly with a fork. Add the liquid to flour mixture all at once, stirring enough to make a soft dough.

Turn out onto a floured board and knead about 15 times. If the butter has warmed too much in the making of the dough, shape the batter into a dish, wrap in plastic wrap, and let rest in the fridge for 15 minutes. If the butter is still cool, shape the dough into a disk and, on a well floured surface, roll dough to a little less than 1/2-inch thickness. My dough was about 12-inches long and 10-inches tall. The dough will be rolled just thinner than a biscuit dough that you would cut biscuits from.

Brush half of the rolled out dough with buttermilk. Arrange peach slices, in a single layer, across the buttermilk moistened dough. Sprinkle with half of the cinnamon sugar mixture. Carefully fold the empty side of dough over the peach sliced layer. Press gently together. Add a bit of flour to your hands and press the edges of the dough in, creating more of a rectangle shape than a half circle shape. Using a floured knife, slice dough into eight even pieces.

Place dough on prepared baking sheets, leaving about 1 1/2-inches of room around each scone for spread while baking. If dough has warmed, and feels mushy, place in the fridge for 20 minutes to rechill. Remove from the fridge. Brush each scone top with buttermilk, and sprinkle with remaining cinnamon sugar.

Bake scones for 15-18 minutes, until golden brown and cooked through. Remove from oven and allow to cool for 15 minutes before serving. Scones are best served warm, on the day they’re made, with soft butter.


Have a good mid week peeps!

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Friday is here once again.. hubs flying back home tonight and i cant wait! whether i wanna admit it or not.. i need my fussy dessert eater around.. hes my talking buddy at home.. we can talk till the wee hr of the night without realising the time.. ahem ahem.. u do know that our wedding anniversary is around the corner right?? :op

Yesterday was one busy day for me .. was kaput.. baked layer prune cake only to find out that i got all my dates mixed up again.. that order was actually meant for 12th of May!!.. haishh.. Rima Rima..

I also baked pandan chiffon cake and also baked two types of friand.. why two types of friand?? err my fault.. didnt check and had baked my friand using bottom heat.. duhhhh!! i decided to bake it one more time and since i ran out of fresh raspberry.. i decided to use frozen blueberry and raspberry..




Ingredients
6 egg whites
155g unsalted butter - melted
1 tsp vanilla extract
2 tbsp milk
180g ground almonds
240g icing sugar - sifted
75g self raising flour
250g raspberry or whatever kind of berries
25g flaked almonds
2tsp icing sugar - extra

Method
Preheat oven 180C.. grease 8x12" rectangular pan, line base and long sides with baking paper, extending paper 5cm over sides

Place egg whites in medium bowl, whisk lightly with fork until combined. Add butter, milk, extract, ground almonds, sifted icing sugar and flour, stir until combined. Pour batter into pan, top with berries.

Bake for 15mins, remove fm oven, sprinkle with nuts. Bake further 25mins. Stand slice in pan 10mins bef turning onto a wire rack to cool.

Dust the slice with sifted extra icing sugar bef cutting.



I love friand in any kinda shape.. round, oval, rectangle and now in squares! so easy to prepare.. non fussy and a guaranteed winner..

So bef i go.. once again lemme gv my thanks to two dearies .. to Rosnani who is fm Montreal Canada.. ty for the macs order.. was nice to be able to sit down with u and talk talk for a good 2hrs! hope u enjoyed ur day with ur girlfriends! to Siti Aisha who bought over my layer prune cake and macs.. ty dear .. see u later ok!

Source: Woman's Weekly.. Little squares and slices
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Oh no i think.. i think.. its coming.. my head is spinning.. my body is feeling a little weak.. probably its the time of the month but again i know my body far too well .. something aint right .. am glad that i have baked mac shells yesterday for wed order or else..... will hv to take it easy for the next couple of days so that i can be fit for coming weekends' orders..



Hi everyone.. how was the weekend? did anything out of the ordinary?? for us its same old same old thing.. Yesterday was a full on day at home.. i woke up early to cook lontong.. ayam masak merah, sambal goreng and also prepared putri salat for breakkie.. baked mac shells in the afternoon followed by this super duper simple Friands.. hubs helped me clean our place and by 4pm the temp maid that hubs hired came by to iron some of the laundry that by then looked like 3x Mount Faber lol.. Anyway after 4hrs.. she only managed to finish half of it.. "shrug"...

Friand Pastry aka Financier.. i usually will bake it whenever i hv fresh berries in my fridge.. in this case. i did it bec i had all the ingredients right infront of my nose.. not complicated at all.. no need any mixer.. just use a fork to whisk ur egg white for 30 sec.. use ur spatula to add all the other ingredients .. bake it and voila.. u got urself something to munch in the evening..



Ingredients
100g butter (i use unsalted butter and added a pinch of salt)
4 large egg whites (abt 120g)
45g (1/4 cup plus 2 1/2 teaspoons) plain flour
140g (1 cup) pure icing sugar
85g (2/3 cup, lightly pressed into the cup with the back of a spoon) almond meal
About 40g (about 30 large) blueberries/blackberries
1 tsp vanilla extract
Extra icing sugar, for dusting

Method
- Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the middle position so the friands brown evenly.
- Grease a six hole (1/3 cup capacity holes) non-stick oval friand pan, or six individual 1/3 cup capacity friand pans. If you don't have a friand pan, you could use a muffin pan with 1/3 cup capacity holes. (I used 1/4 cup of batter on each and get 9 friands)
- Melt butter and set aside to cool to lukewarm - i let it boil till my melted butter turned a little brown.
- In a medium bowl, beat egg whites with a fork or whisk until foamy (about 30 seconds)
- Sift flour, icing sugar and almond meal into the bowl with the egg whites
- Stir ingredients together until just combined.
- Add the melted butter to the bowl and stir until just combined.
- Divide mixture evenly among the holes of the prepared pan. Place about five blueberries in a cluster in the centre of each friand.
- Bake for about 25 minutes, or until the friands are a light golden colour and spring back when lightly pressed. A thin-bladed knife or wooden skewer inserted into the centre of a friand should come out without any raw-looking batter attached.
- Remove friands from the oven and allow to stand in the pan for five minutes.
-Run a knife around the outside of each friand to loosen before turning them out. Serve warm, dusted with icing sugar, or place on a wire rack to cool.
-Store cooled friands in an airtight container at cool room temperature or in the refrigerator. To serve, bring to room temperature or warm in the microwave, and then dust liberally with icing sugar

"A financier is a small French cake, often mistaken for a pastry. The financier is a light, moist teacake, similar to sponge cake, and usually contains almond flour, crushed or ground almonds, or almond flavoring. The basis of the cake itself is beurre noisette (brown butter), egg whites, powdered sugar and flour. Financiers are often baked in shaped molds. The name "financier" is said to derive from the traditional rectangular mold, which resembles a bar of gold. Another theory says that the cake became popular in the financial district of Paris surrounding La Bourse du Commerce (the former name of the Paris stock exchange).
Financiers are often served topped with whipped cream, berries, or other fruit, and served accompanied by ice cream or other frozen confections. Financier pans are traditionally rectangular; however, other shapes are not uncommon." wikipedia

Have a good week peeps and stay healthy..

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WITH


Photo courtesy of flickrhivemind.net

All photos abv were taken with Timo's Canon 7D with a Canon 17-55mm f2.8 IS USM lens


Urghhh.. decisions.. decisions.. now for this super simple non fussy .. sort of healthy dessert recipe... do it to impress ur guests.. do it when ur running out of time .. cos this dessert is the simplest that i hv ever prepared...

Ingredients
80g (3oz) butter, melted and cooled, plus extra for greasing
270g (10oz) shop-bought filo pastry
4 tbsp apricot jam
500g (1lb 2oz) low-or no fat Greek yoghurt
2 tbsp honey
Seeds of 1 vanilla pod or 2 drops of vanilla extract
Small bunch of black seedless grapes, halved
Bunch of redcurrants
1 dragon fruit, peeled and cubed
2 large figs, quartered
12-hole muffin tin or cupcake tin

Method
- Preheat the oven to 180°C (350°F), Gas Mark 4 with the middle shelf ready. Grease the muffin or cupcake tin well.

- Cut the filo pastry into squares that are big enough to fit into the muffin holes and hang over the sides a little. Brush each piece of filo with lots of melted butter to stop them from burning in the oven, then push a filo square into a hole and add another filo square, you will need to layer up 3–4 pieces. Repeat until you have 8 holes filled
(You can go to youtube on how to do pastry basket except i used alot more melted butter hehehe)

- Place the filo cases into the oven for 5 minutes or so, giving them time to crisp up. Once they look golden brown and crispy remove them from the oven and leave to cool for 10 minutes or so. Remove them from the muffin tray and place them on serving dishes. I always tend to break at least one when I take them out!

- Put the jam in a small pan and heat gently until warm.

- Mix the Greek yoghurt, honey and vanilla together in a bowl then place a good dollop into each pastry case. Now divide the fruit among the tartlets, piling it up high. Brush with the warm apricot jam to make a shiny glaze and serve.
(I used thick and creamy passionfruits yogurt in some of my skinny tart too!)

You can also decorate with a sprig of fresh mint, or get creative with some raspberry jam thinned and well mixed with some water and drizzle it on the plate for a touch of old-school food glamour.

Recipe taken from Baking Made Easy by Lorraine Pascale

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Salam Maulidur Rasul to all Muslim.. I had wanted to update earlier but was caught up with disposing our Christmas tree.. hehe u see Lisa was supposed to come by every week to clean our place while we were in Europe (and that included disposing off our tree) but something urgent happened and she had to fly back to Philippines for a month.. the first thing that came across our mind was our cat Sasha and also our fishes.. had wanted to ask mom for help but didnt want to bother her with stuff so finally had to call sis Wati... so ty dear sista for ur help! i appreciate it very much...

So anyway .. yes we are back home safely.. Alhamdullilah.. while in the plane fm Frankfurt to sg lots came into my mind.. i couldnt sleep and i wasnt in the mood to watch any other movie except Tintin.. my mind began to wonder abt all the three places that we had visited on this trip.. each place holds great memories.. Freiburg was all new to me.. i hv visited Frankfurt, Bremen, Cologne and also Duesseldorf bef and to be able to visit another city which i hv not been to before was just awesome..


France holds many memories between us as family... honestly it helped us strengthen our relationship as a family and to see Hairi and Sonia hanging out 24/7 is just so cool.. now besides all the shopping and also the visit to Disneyland.. the best momory that i got to take home with me was the macaron class that i attended in Lenotre Paris... not even any designer bag would give me this kinda satisfaction.. it was an eye opener for me... to bring home knowledge is just awesome.. To spend the weekend with the wonderful Bachmann family again was also precious... they always make it a point to show us something new and are always so accommodating!



Barcelona.. well lots of good and bad memories.. lets just say 80% good.. am not complaining.. am still considering if i shud stick to semi pro or wud i be wasting my money buying a pro camera.. afterall i am still a beginner in food photography .. so we will see..

Okie lemme just share with u this wonderful scones recipe fm Tartine Cookbook.... Who doesnt like the smell of freshly baked scones? i know for sure i am addicted to scones.. while in Europe i kept on having scones fm starbucks while sonia got addicted to their hot chocolate and donut with chocolate glazing.. its euuwww i know but who cares abt gaining any weight when ur on hols.. right? :op Baked these scones at 4:30am in the morning and its worth it! These scones were flaky and crunchy and perfect with homemade jam - just the way i want it to be..

Buttermilk Scones
(adapted from Tartine by Elisabeth Prueitt and Chad Robertson)

- makes 8 medium sized scones -

Ingredients
340 g flour
3/4 tsp. baking powder
1/4 tsp. baking soda
50 g sugar
1/4 tsp. salt
125 g butter, cold and cut into small cubes
190 ml buttermilk
1 tsp. of grated lemon zest
50 g dried currants, soaked in hot water for about 10 minutes, and drained

2 tbsp. of melted butter
demerara sugar, for dusting - i used demerara brown sugar for dusting.. yumms!

Direction
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

Sift the flour, baking powder and baking soda into a mixing bowl. Add the sugar and salt and mix together.

Add the butter and carefully cut the butter into the flour using a pastry blender (you can also use your hands if they are really cold). The mixture should be coarse with pea sized pieces of butter.

Add the buttermilk, lemon zest and currants all at once and mix gently with a wooden spoon until the dough just holds together. Don't overwork the dough, you should still see pieces of butter to achieve a flaky texture for the scones.

Dust your work surface with flour and place the dough onto it. Shape the dough into a circle approximately 3.5 cm (1-1/2 inches) thick. Cut into 8 triangles pieces (like cake slices).

Transfer them onto the prepared baking sheet and brush the tops with the melted butter. Sprinkle with demerara (or brown) sugar.

Bake the scones for about 25 to 30 minutes, until the tops are lightly browned. Serve warm.


Papa is always so tense whenever Sonia starts to run around.. my wise word to hubs - "chill ok"


Last but not least.. this was how full our cab was to the airport.. the cab driver had to drive in this manner cos his cab was fully loaded with all four of us in the back and a full load of stuff in his boot and front seat and front armrest lol.. we checked in 7 pcs of luggage (5 of them at +23kg and a booster seat and stroller!) and tks to Sonia who began to count her numbers in german while we checked in.. we got away with no excess bagagge! So ok.. i will try to go to bed now... having probs since the first night and i hv to get up early to send Sonia to school... arghhh i feel like going on a hols again!

Hv a good Monday peeps and Guten Appetit!
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Yani and I "talk" to one another every single week.. be it via email.. via gchat or even via sms.. the bottom line is.. we talk.. period.. mostly abt our bakes and when i dont update my blog... she will sms me ... yes u heard it right... she will ask me if i am doing alright... ty dear for being a friend.. so when she told me last weekend that she had baked durian puff i was like.. woahhhh.. that sms kept me thinking abt it non stop that i had.. i just had to bake it today for iftar :o)



I baked these soes aka cream puff aka pate a choux aka profiteroles twice... prepared two types of fillings (simply cos sis lyn and family are not big fans of durian).. did vanilla and durian custard and took it to moms for our typical first night family iftar minus Hairi (not long to go my son!) ... everyone loved it!

Baked it using silpat mat!


Ingredients
225 ml water
100 g margarine - i used unsalted butter
1 tbsp granulated sugar
125g high protein flour - bread flour
4 eggs


and Baked it using Mastrad mac sheets!

Method
1. Sift flour on paper.
2.Place water, butter and sugar in a pot and heat until butter melts and the mixture starts to boil.
3. Remove from heat and pour in all the flour while continue beating.
4. Put back on the stove and mix until the dough forms a ball and leaves the side of the pot.
5. Remove the pot and pour the dough into a mixing bowl. Using a beater start beating the dough for 2 minutes.
6. Add eggs one at a time making sure thoroughly mixed. Dough should be soft and shiny.
7. Place into piping bag and pipe into shapes.
8. Bake in a preheated oven 180C until it's golden brown... abt 25mins




Vanilla custard
3 egg yolks
1 / 4 cup sugar
1 stick vanilla bean
1 cup UHT milk
15gr corn flour
1 tbsp Salted butter

Method
1. Mix the egg yolks, sugar, corn flour, stir until well blended and pale yellow in color.
2. Heat the milk and vanilla bean until almost boiling, remove vanilla bean, pour half of the boiled milk into the beaten egg + sugar + corn flour, stir, then pour back into remaining milk , reheat, stirring constantly until custard thickens, remove from fire, add butter, stir until well blended, let it cool bef putting into piping bag.

Durian custard
220g durian flesh
3ooml milk
110g sugar
40g corn flour
1 egg yolk
1/4 teaspoon salt

Method
1. Blend durian flesh and milk
2. Add in sugar and salt - place it in a pan
3. Heat the milk/durian until it starts to boil. Add in corn flour and continue to stir.
4. Add in egg yolk and continue to stir using a whisk until small bubble appear. Cook for another 2 minutes. Remove and pour into another container and cover with cling film. Cool down and chill for 2 hours.

I also prepared another type of dessert ... will share recipe tomorrow yah...

For the "shoppers" of The Store @ bisousatoi.com I have a special treat during the month of Ramadhan. If you enter the word ramadhan in the voucher code section during check-out, you will receive 15% off the items purchased (excl postage). So make use of this until the end of this month and get what you need for your raya bakes!

22


So this wasnt planned... i had wanted to just chill today but instead ended up baking this soes jepang aka cream puff today.. why?? hehhe

Did u guys watch last nights' finale of the Junior Masterchef?? woweee .. i hv not missed a single episode of that program.. am very fascinated by the skill and the knowledge of these young lads that i cant help but to wonder if my little Sonia will ever be as knowledgeable as these kids when shes 9 heheh.. anyway am pretty sure if u watch it u will know that they had to prepare a dessert called Pear Perfection.. its actually choux pastry and when theirs came out perfect i was like... geesshh i dont recall getting the right texture and shape till i was after 35 hahahha..



Anyway.. I cud of cos try out the recipe that was given but i didnt hv any pear on hand plus where in the world can i find pectin NH and gellan?? kahkahkah.. so i started googling for an alternative and stumbled upon this site.. i took a look at the recipe.. and knew at that instance that my family wud love em and started preparing it right after i put Sonia to bed..



Ingredients
100g Butter - i used unsalted butter
130g water
110g Flour
3 Eggs
1/4tsp salt - i added

Topping Ingredients:
50g Butter
50g Icing sugar
50g Flour
1 tbsp Water

Topping:
- Mix all topping ingredients - whisk until blended. Pour batter into a piping bag.



Method
How to Make Skin:
- Boil butter and water over low heat.. once boiling take ur pan off fire and add sifted flour. Stir till u see like a skin of layer on ur pan.. off fire and place it in ur stand mixer.
- Whisk using med speed till slightly cool.. lower speed and add eggs one at a time.. whip till well combined.
- Pour batter into a piping bag.
- Pipe batter onto baking paper/ waxpaper / silpat - i used wilton tip 1M to pipe my batter
- Once done.. pipe topping onto ur piped choux.
- Bake on a preheated oven of 175C for 30 to 40 mins

Fillings:
250g Dark Cooking Chocolate - i used cocao barry
200g milk - i used fresh milk
250g Whip Cream - whip until fluffy -

Method:
- Boil milk and pour it onto DCC, mix well, chill.
- Add chocolate mixture into whipped Whip Cream and stir well.
- Pour into a piping bag - ready to be used for fillings



45 mins later.. i was munching on these beauties .. ty ty ty Pak Sahak Pribadi for the wonderful recipes.. its super delicious and yep this recipe is indeed a keeper!!



Oh .. I also baked a batch of congo bars for hb.. (its been two weeks since he last told me that his office cookie jar is empty!).. these blondies are a big hit whenever i bake em.. this recipe even came out in this month's Jelita magazine.. pheeweett ... got to love em ey..

Hb on the other hand has been busy helping me out with the shop.. there are now 46 items on there... I will probably add all the "consumables" like Valrhona chocolate, coffee oil etc after I get back from my overseas trip... and you guys are going to be in for a VERY big surprise in the store soon.. watch out! hehe

47


Woot Woot! I cant help it.. i had to bake something for the family eventho i was busy today.. I managed to bake two types of layer cakes and also a cheesecake brownie.. am done with my orders.. yayyyyy



Tomorrow morning i plan to go to the Isetan sale.. NOT! blahhh.. am actually planning to finish up my ironing bef delivering my cake to Hyatt.. so ty ladies for the orders..

Anyway back to my Éclair... I loveeee love loveeeeeeee this Éclair to bits!! super awesome texture.. the vanilla custard is to die for... hb loves it alot.. i gave half to mom and theres only two more pcs left in the fridge which i think will be gone tmrw morning hahaha.. wonderful recipe is fm Yuli .. ty for sharing it .. :o)

Ingredients
1 / 3 cup water
1 / 3 cup milk
1 / 2 cup all purpose flour
65gr Salted butter
2 eggs
1 egg yolk
pinch of salt
pinch of sugar

Vanilla custard
3 egg yolks
1 / 4 cup sugar
1 stick vanilla bean
1 cup UHT milk
15gr corn flour
1 tbsp Salted butter

Glaze
50ml whipped cream - i used double cream
50g dark cooking chocolate - I used Marmer couverture



Method:
Éclair
1. Heat water, milk, butter & sugar until boil, remove from fire, add sifted flour, stir well, return to the fire, stirring until dough does not stick to the pan (leaves a thin layer of skin on ur pan), remove from fire.
2. Add the eggs one at a time while stirring till well blended. Scoop batter into pipping bag, snip tip and pipe elongated with a size according to taste.
3. Bake at temperature of 220C for 15-20 minutes until the surface is yellowish. Do not open till its fully baked.
4. Remove and let it cool down bef piping vanilla custard. (I baked it using 200C for 15 mins.. take it out.. cut a small hole on my puff and place it back into my oven again for abt 10mins - to dry em)



Vanilla custard
1. Mix the egg yolks, sugar, corn flour, stir until well blended and pale yellow in color.
2. Heat the milk and vanilla bean until almost boiling, remove vanilla bean, pour half of the boiled milk into the beaten egg + sugar + corn flour, stir, then pour back into remaining milk , reheat, stirring constantly until custard thickens, remove from fire, add butter, stir until well blended, let it cool bef putting into piping bag.

Glaze
Mix dcc & whipped cream, heat one minute in the microwave, stir till chocolate melts, if not melted heat a further 30 seconds. (I heated my double cream and poured into dcc.. let it sit for a min and stir)

Assembly
Make a hole on the tip of Éclair- pipe in custard filling.. Dip into chocolate glaze.. Ready to be enjoyed with a cuppa


Super easy to prepare and yummy too!


All packed and ready to be delivered to my visiting KL customer.. ty Aiza .. see u at the Hyatt tmrw afternoon yah and also ty Ulfa for ordering cheesecake brownies.. hope u and ur colleagues like it!

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About Me

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Hi.. I am a SAHM to 2 kiddoes..19yr old boy n 2 year old girl.. met my Austrian hubby here in Singapore and hv been living here all my life... my love for baking started when i was 6mths preggie to my daughter, Sonia... my addiction to baking has not stop eversince.. I hope to learn as much as i can abt baking and decorating and then share it with u along the way..