Rainbow Crepe with whipped cream

One day, this video pop up in my facebook newsfeed and I've been eager to try making. But I didn't have a blender big enough to blend all the ingredients for crepe. And finally ~~ Hubby says "Let's go get your blender" and here comes my first attempt on crepes !

Crepes
• 4 eggs
• 3 tablespoons sugar (40g)
• 2 tablespoons vegetable oil (30ml)
• 1/2 stick unsalted butter melted (55g)
• 2 cups milk (adjust the amount according to the thickness of the batter) (500ml)
• 2 cups all-purpose flour (250g)
Whipped Cream Filling
• 2 cups whipping cream (500ml)
• ¼ cup sugar (50g)
• 1 teaspoon vanilla extract (5ml)

• 1. Add eggs, sugar, vegetable oil, butter, milk, flour in a blend and blend until smooth.
• 2. Divide the batter equally in 6 containers and mix with food colors to make red, orange, yellow, green, blue, and violet.
• 3. Brush the frying pan (or crepe pan if you have one) with butter and over medium heat cook 2 or 3 tablespoons of the batter at a time. Spread the batter thinly and evenly. When the top is dry, flip it over and cook for another 20 seconds. Repeat until the batter is finished.
• 4. Whip the whipping cream, adding in sugar and vanilla.
• 5. Build the crepe. Start with violet layer and finish with red.. Fill with whipped cream between the layers.
• 6. Chill in the refrigerator for at least 2 hours and serve with jam, syrup, ice cream, whipped cream, etc.

Honeycomb cake (Bak Tong Gou)

Easy yet time consuming dessert...

Nutella Ice Cream

Chocolatey ~ Thick ~ Yummy ...

It will be good with Green tea mua chee (soft rice cake) ... a recipe that I saw from https://www.tastemade.com/shows/sweeten/nutella-ice-cream 

• 2 eggs
  1/4 cup (50g) sugar1 cup (250 g ) thickened cream - must be stored in fridge for at least 24 hours1/2 cup (150g) Nutella1 tbsp cocoa powder
  1 tsp vanilla extract

1. Place the eggs and sugar in an heatproof bowl. Place over a saucepan of simmering water and beat for 6–8 minutes with an electric mixer until thick and pale.
2. Add the vanilla extract and allow to cool slightly. You can transfer to another bowl to cool faster.
3. Whip the thickened cream until stiff peaks form in a big bowl. Add Nutella and cocoa powder and whisk to incorporate. Gently fold through the egg mixture until well combined.
4. Transfer in a covered storage container and place in the freezer. Freeze for at least 4 hours or overnight.

Mango Bliss with white chocolate ganache macarons and chocolate crunch

This is so far the most challenging bake that I've done apart from the Macarons ~! Especially for the husband's birthday... took 3 days to complete the whole bake since I'll be at work most of the time ...

Cake recipe adopted from http://cakeletsanddoilies.blogspot.sg/2015/04/mango-bliss.html

I used an 8 inch pan to bake the bottom layer of the cake and a 6 inch cake ring to shape it.

Mango Puree
8 medium size mangoes / 1 litre bottle from Phoon Huat

For using fresh mango puree:
Remove skin and cut out the pit. Cut mango flesh into pieces. With a small food proccesor, puree mango until smooth. Set aside. (Leave it in the freezer if you are doing this few days ahead)

Mango Jelly
200ml mango puree
3 sheets (6 grams) gelatin (I used Gelatin leaf from Phoon Huat)

To make mango jelly:

1. Soften the gelatin in a bowl of cold water.
2. Warm mango puree in small saucepan. The puree should be warm and not boiling. Remove from heat.
3. Squeeze the excess water from the gelatin. Stir it into the warm mango puree. Pour mixture into holes of mini muffin tin (use a mould/bowl smaller abt 3-4 inches)
4. Freeze mango jelly until completely frozen. To unmold, dip bottom of mould/bowl tin in a tray of hot water for 5 secs. Flip mould/bowl upside down on a baking paper and give a gentle shake to get the mango jelly out. Return the unmolded mango jelly rounds back into the freezer immediately until ready to assemble.

Sugar Syrup
150ml water
100 grams caster sugar
2 tablespoons of orange liqueur (cointreau) - got a small bottle from Phoon Huat

To make sugar syrup:
Combine water and sugar in saucepan, stir, over medium heat until sugar dissolves. Allow to boil for 5 seconds. Cool completely before adding orange liqueur.

Sponge
90 grams egg whites
80 grams caster sugar
80 grams egg yolks
40 grams cake flour
20 grams corn flour
35 grams unsalted butter, melted

To make sponge:

1. Preheat the oven to 200C (or 180C fan-forced). Line 30x20cm cake pan ( I used a brownie tin) with baking paper.
2. Whisk egg white until foamy. Add one quarter of the sugar and whisk for a while. Then add remaining sugar and beat until stiff peaks form and egg whites are glossy. Add egg yolks and whisk until combine.
3. Combine and sift both flours. Gently fold flours into the batter with a spatula until combine. Fold in melted butter until combine.
4. Pour batter into the prepared pan, spread evenly, and bake for 15 minutes or until when a toothpick is inserted in the center comes out clean.
5. When sponge is done and cooled, peel away (by gently rubbing) or slice the layer of brown skin on the top.

Mango Bavarian Cream
3 sheets (6 grams) gelatin leaf
2 egg yolks
50 grams caster sugar
125ml mango puree, room temperature
200ml whipping cream

To make mango bavarian cream:

1. Soften the gelatin in a bowl of cold water.
2. Whisk egg yolks and sugar in a heatproof bowl until pale and creamy. Add mango puree, and whisk to incorporate. Place bowl over a saucepan of gently simmering water, whisk constantly, until the mixture reaches 85C. Remove from heat.
3. Squeeze the excess water from the gelatin. Stir gelatin into the mango mixture until gelatin completely dissolves. Strain the mixture through a sieve into a bowl. Place the mixture over a bowl of water with ice. Stir mixture until it cools to room temperature. (Alternatively, place cling wrap over surface of mixture, and place in freezer for about 5-10 minutes until it cools.)
4. Meanwhile, use a frozen stainless steel bowl and whisk cream to firm peaks (be careful not to overwhip). When the mango mixture cools completely, carefully fold whipped cream into the mango mixture with a spatula until combine.
5. At this stage, start assembling the entremet. The bavarian cream needs to be use immediately before the gelatin start to take effect.

To assemble (1):

1. Line a cookie tray (or any rectangular baking tray) with baking paper. Place 7.5cm diameter X 4.5cm height cake rings/ 6-inch cake ring on top. You will need 6 cake rings (only 1 if you are using 6 inch).
2. Cut out sponge cake using the cake ring. Brush sponge generously with sugar syrup. Place sponge in the cake ring.
3. Place the frozen mango jelly on top of the sponge. Pour mango bavarian cream over, and level with a spatula. Place in freezer until completely frozen.

Mango Glaze
100 grams white chocolate, finely chopped
4 sheets (9 grams) gelatin leaf
100ml mango puree (after strain through a sieve) 
50 grams caster sugar
100 grams liquid glucose
70ml whipping cream
Optional: 1 or 2 drops of yellow food colouring

To make mango glaze:

1. Melt the chocolate in a bowl over, not touching, simmering water. Stir occasionally to assist the melting. When the chocolate has melted, remove from the heat and set aside to cool.
2. Soften the gelatin in a bowl of cold water.
3. Combine mango puree, sugar and glucose in a saucepan over medium heat, stir until sugar and glucose disolves, and mixture starts to boil. Remove from heat.
4. Stir cream into the syrup mixture. Squeeze the excess water from the gelatin, and stir gelatin into the syrup mixture. Pour over the melted chocolate, then stir gently to combine. Add yellow food colouring if required.
5. Allow glaze to cool to room temperature. The glaze will thicken as it cools to the right temperature. To check if the glaze is ready to use, dip spoon into the glaze. The glaze should coat the back of the spoon. Use glaze immediately.

To assemble (2):

1. Unmould entremets from cake rings. (Tip: To unmould, I place the entremet, still in the cake ring, in a ziplock bag. Slowly lower the ziplock bag into a bowl of hot water, careful not to get water in the bag. Leave ziplock bag in the hot water for 5 secs, then quickly lift the bag out of the water, take the entremet out, and gently push the entremet out of the cake ring.)
2. Place entremets on a cooling rack set on a baking tray line with baking paper. Working very quickly, and in a confident and smooth motion, pour glaze over frozen entremet. Do not meddle with the glaze as it sets very quickly.
3. Allow entremets to thaw in fridge for 4-6 hours before serving.

Macaron filling adopted from http://joanne-eatswellwithothers.com/2015/04/mango-white-chocolate-ganache-macarons.html

For the mango white chocolate ganache

• 230 g white chocolate, coarsely chopped ( I used cadbury )
• ¾ cup heavy whipping cream ( I used thickened cream from NTUC)
• 2 tbsp unsalted butter
• ¼ cup mango puree

1. For the mango white chocolate ganache, place the chocolate in a heat-resistant bowl. Bring the heavy cream to a to a simmer in a heavy-bottomed pot over medium heat. When bubbles start to form along the sides, remove from the heat and pour over the white chocolate. Allow to sit for a minute before stirring to combine. Whisk in the butter until completely melted. Stir in the mango puree until well combined. Refrigerate overnight, or until set.
2. Remove from the fridge and whip until slightly thickened, about 3-4 minutes. Pipe onto half of the macaron shells and then sandwich with a second shell. Allow to chill for a few hours to set before serving.

Earl Grey Lemon macarons

After many tries... i've finally suceeded in making macarons using a MICROWAVE OVEN ! Done many search before but mostly says macarons will not happen using microwave oven but now it's proven ~~~

Recipe adopted from http://theblondebuckeye.com/2013/10/triple-lemon-macarons/

 

SHELLS
110 grams extra fine almond flour
200 grams icing Sugar
2 Tablespoons Lemon Zest (air-dried for at least 2 hours up to overnight)
90 grams Egg Whites (at room temperature)
30 grams Caster Sugar
Yellow Food Coloring Gel or Powder

1. Line 2 baking sheets with parchment paper or silicone baking mats (double up sheets if needed).
2. Process almonds, icing sugar and dried lemon zest in a food processor until blended into a fine powder. Sift mixture into a large mixing bowl & set aside.
3. Combine egg whites & caster sugar into the bowl of an electric mixer, fitted with the whisk attachment. Whip egg whites & sugar until stiff peaks, adding the food coloring during about the last minute of beating the egg whites. (Using a Kitchenaid stand mixer ... the perfect time is 2 minutes on speed 4, then 2 minutes on speed 6, & then another 2 minutes on speed 8 - they should stay put if you hold the bowl upside-down).
4. Add the dry mixture into the egg whites.
5. Using a spatula, smash dry ingredient into the egg white, flattening mixture (use about 5-10 quick strokes to release the air). Then fold mixture onto itself until it becomes shiny again (another 30-40 strokes). When you lift up the spatula, there should be solid, thick ribbons that run off (this whole macaronage process should take no more than about 50 strokes).
6. Transfer the batter to a large piping bag (I like to use a #12 round icing tip, but it's optional).
7. Using circle guides or freehand, pipe about 1¼" circles onto the prepared baking sheets (they will spread to about 1½"), keeping them at least 1-2" apart to allow for spreading. Do this same method for the second baking sheet.
8. Holding each end of the baking sheet, give it a good slam on the counter. Rotate the pan & give it another few slams to release any air bubbles that remain. Let the macs sit out for 30 minutes before baking to form a dry shell on the tops to prevent cracking.
9. Preheat the oven to 315 degrees F.
10. Bake each sheet, one at a time, for about 15-16 minutes (depending on size), rotating the pan once halfway through. Once they're ready, carefully test one by attempting to lift it off the baking sheet. If the top half starts to come off from the feet, it could use a few more minutes.
11. Remove the sheet from the oven & place it on a cooling rack, allowing the cookies to cool before removing them. Once they are cooled, match up macarons in pairs that are about the same size, one face down & one up.

FILLING
¼ cup Unsalted Butter, softened (don't let it turn too soft, else filling will become runny )
1 to 2 cups icing Sugar (plus more if needed)
2-3 teaspoons Heavy Cream (I used thickened cream)
1 Tablespoons Lemon Juice
2 teaspoons Lemon Zest
½ teaspoon Clear Vanilla Extract
Sprinkle of Salt
Lemon Curd (I use Mrs Bridge's, not so sweet)

1. Beat the butter on medium-high speed for 2 minutes with an electric mixer, fitted with the paddle attachment, until soft & fluffy. Add the icing sugar, ½ cup at a time until combined (carefully incorporate). Mix in the cream.
2. Add lemon juice, zest, vanilla & salt, continue to beat on medium for another 1-2 minutes (Add up to a ½ cup more sugar if too thin or a little more cream if too thick).
3. Pipe a circle of the buttercream around the edge the cookie that's facing up. Next add a dab of the lemon curd in the center of the circle (if you're using the curd). Sandwich the halves together, pushing the filling to the edges.