Summer is in full swing now and it is gorgeous. I will always enjoy the beautiful sunsets around English Bay. Been taking a break from baking. Reasons for this break are primarily relatives visiting, working and relaxing. Been to Porteau Cove, Whistler and back this past long weekend with some friends. Porteau Cove was quite serene and beautiful. Life just slowed down as I soak in the beauty and peacefulness while listening to the tides crash upon the shore. Toss in a stone ahhhh….pure bliss. Whistler? Well Whistler will always be beautiful however this time I enjoyed the peacefulness and quiet beauty of nature more.
This summer would the next milestone in my life as I embark on a journey back to school to finish up my degree in accounting. I have deliberated on this decision for a while and ultimately made the choice to go back. While it may be a hard and long journey, I am extremely happy that everything came together, both work and school.
As a baking project from the break, I decided to come back and make an entremet again. This time I made a white chocolate mousse cake.
The key for me was the mousse.
To Make the mousse:
1. Soak the gelatin in cold water
2. Melt in a baine marie some white chocolate.
3. Puree some fresh strawberries
4. Combine the strawberry purree with white chocolate
7. Add in the gelatin
8. Fold in the whipped cream
To make the jelly:
1. Puree some fresh strawberries
2. Add sugar
3. Add gelatin
Bon Appetit. Have a womderful summer!!!
Summer is almost here. With that being said, the market is full of seasonal delicious fruit again. What are those beauties you may ask? Well none other than fresh succulent and sweet strawberries. Yes I am a strawberry fan as it livens up any dessert with a beautiful red colour.
Today I am making the eclair again. Nothing can go wrong with fresh strawberry eclairs. I am using Keller’s eclair recipe and pairing it up with fresh pastry cream and strawberries.
Thomas Keller Eclair
All purpose flour 175 g
Granulated sugar 33 g
Water 240 g ( I used a combination of water and milk)
Unsalted butter 120 g
Kosher salt 2.5 g
Eggs 250 g (approx 5 eggs)
500 ml milk
100 g sugar
40 g corn starch
2 egg yolks
1/2 a vanilla bean
Rsaults: Yum!!!! Bon Appeptit
This is one of those posts that I don’t want to write anything ha ha ha. I am busy typing away and looking out at the sunset whilst contemplating a stroll outside. Keen on getting the last bit of sunshine, in an otherwise record warm week, I am just going to write the recipe. Yes I am lazy but I think I have earned it writing these few years.
180 g Butter
100 g Sugar
4 egg yolks
50 g sugar
4 egg whites
25 g corn starch
25 g custard powder
125 g Cake flour
3 g baking powder
2 g cinnamon
1 pinch lemon zest
Bon Appetit…..I am off for a stroll
Hello all, I am back at baking again. Over the past few weeks, I was contemplating to go back to school for professional ungrading. I had narrowed it down to 2 schools and am thinking of applying back. The dread of studying terrifies me as I embark on this new journey with the future filled with uncertainty. To counteract this fear, I find myself baking again to escape the decision he he.
I had some cream cheese and matcha left over from previous baking sessions thus decided to bake a japanese matcha cheesecake.
165 ml Milk
165 g Cream Cheese
40 g butter
4 piece egg yolks
36 g cake and pastry flour
14 g starch
4 g matcha
4 piece egg white
90 g sugar
This recipe is a good one as there is a pronounced matcha taste in the cake. It is light and smooth as it is a japanese cheesecake and is not too sweet. I found that I had overbeaten the egg whites resulting in it not being sponge all the way through but will remedy it for my next baking adventure. Hopefully there is some outcome of my decision to go back to school and move forward with that decision.
Hello!!!! Another overcast day in Vancouver hopefully this Easter long weekend is good. Since it is a rainy day, I decided to make another eclair recipe again. I have always been intrigued about praline eclairs as it seems to be in about every pastry book I have. I have always loved hedgehogs as they have the praline paste in them but not in eclairs. Being adventurous that I am I decided to try.
I fist made the choux paste then proceeded to make the pastry cream. In most recipes the pastry cream is similar except for the flavoring. In this case it was the gianduja. Once I made the pastry cream, I incorporated some gianduja I had freshly made. When the pastry cream had cooled I pipped it into the eclairs.
Hazelnut Praline Cream
500 ml milk
100 g sugar
40 g corn starch
1/2 piece vanilla
150 g hazelnut paste
Result: OMG eclair was delicious. It was bitting into a little piece of heaven. The soft eclair casing complimented the smooth hazelnut filling superbly. This recipe is certainly a keeper. For all the hazelnut praline lovers a praline eclair will hit the spot everytime.
Life is creeping back into Vancouver as spring is almost here. Everywhere I go, I can see flower buds, blooming flowers and chirping birdies. Vancouver is once again pretty in pink and white with all the cherry blossoms blooming.
I have been hanging out with friends again for coffee and dessert. Coffee and dessert is a popular culture in Vancouver as friends gather to socialize and mingle. On the weekend a couple of friends and I went to Nero Belgian Waffle Bar on Robson. They have amazing waffles. They serve the Liege and Brussels waffles with all sorts of combinations ranging from fruit to chocolate. Since I have a waffle maker, I decided to make use of it. Initially it was a bit intimidating as I was not sure how to use it but after making the Liege Waffles I was hooked. I began searching the net for recipes and found a perfect one from Chef Eddy Van Damm. His recipe was perfect.
To make the waffles,
1. Combine the sparkling water, milk, yeast, Vanilla bean paste, yolks sugar and salt.
2. Sift and add the flour and whisk until smooth.
3. Add the melted butter.
4. Whip the egg whites to medium firm peaks and fold into the milk mixture.
5. Cover and let rise will double about 40 minutes.
6. Use a well heated iron.
Recipe found here
3/4 Cup Sparking Water Room Temp
3/4 Cup +2 tsp Milk at 120F
2 Teasp. Dried Yest
1 Teasp. Vanilla Bean Paste
2 Large Eggs
1 Tablesp. Sugar (I used vanilla sugar)
2 Cups Pastry or All Purpose Flour
6 Tablesp. Butter
3 Table Mandarine Napoleon Liguor (Optional)
Result: Very Tasty. The batter was light and fluffy. A dusting of icing sugar is sufficient or pair it with fruit.