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Crepe Suzette

Posted on by editor
22
Jul

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Crepe Suzette

by Thripti Hinduja

This might be the most popular crepe of all crepe dishes! Crêpe Suzette is a French dessert made from the sauce of orange sauce,  caramelized sugar, and butter. Definitely a good way to end a meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 35 mins Cook : 5 mins Ready in : 40 mins Serves : 4

INGREDIENTS:

  • Crepes
    • 1 Large Egg
    • 90ml Milk
    • 75g Flour
    • 25g Butter (melted)
    • 15g Sugar
    • ½ tsp Vanilla Extract
    • 1 tbsp Liqueur: Cointreau, Grand Marnier or any orange liqueur (optional)
    • Extra Butter (for coating the pan)

    Orange Sauce

    • 50g Butter
    • 110ml Orange Juice
    • Orange Zest (from 1 orange)
    • Lemon Zest and Juice (from 1 lemon)
    • 1½ tbsp Brandy, Cointreau or Grand Marnier (optional)
    • ¼ cup of any liqueur (for flaming method)

DIRECTIONS:

          For Crepes

  1. Mix the flour and the sugar together.

  2. Mix the rest of the ingredients in a separate bowl and pour it into the flour mixture. Using a hand whisk stir well until combined.

  3. Let the batter rest for at least 30 minutes*

  4. Alternative method: You may simply put all the ingredients into the blender and blend for 30 seconds or until you get a smooth batter.

  5. Heat a pan, melt in a knob of butter, pour in a ladle of the batter and swirl until the mixture coats the bottom of the pan.

  6. Once the top is set and the bottom crepe is a light brown colour, flip it with a spatula and let it cook for another 30 seconds or so.

  7. Slide the crepe off the pan onto a plateRepeat with the rest of the batter. Placing the crepes in between sheets of baking paper.

  8. You may store them in the refrigerator at this point for up to 2 days or freeze for 2 weeks.

    For Sauce

  9. Heat a wide pan and melt in the butter.

  10. Add in the rest of the ingredients and bring to a boil.

  11. Add the crepes in one by one and fold it in the pan.

    To Serve

  12. Place the 2 crepes on a serving plate.

  13. Warm the alcohol for 1 min over low heat. Set it alight with a long candle light.

  14. Pour the flaming alcohol over the crepes. Serve with vanilla ice cream.

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Strawberry Mille-Feuille

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22
Jul

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Strawberry Mille-Feuille

by Thripti Hinduja

This dish, ‘Strawberry Mille-Feuille’ literally translates to a thousand layers. This refers to the paper-thin layers of the delicate puff pastry. Using puff pastry that is readily available in local stores, you will create a feather-light dessert with a vanilla-infused custard cream, and complemented with fresh strawberry slices.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 75  mins Cook : 30 mins Ready in : 105 mins Serves : 6

INGREDIENTS:

  • 375g Milk
  • 75g Sugar
  • 25g Corn Flour
  • 1 tbsp Vanilla Bean Paste
  • 35g Butter
  • 5 Egg Yolks
  • 12 Strawberries (each sliced into 4)

DIRECTIONS:

         For Puff Pastry

  1. Cut each sheet into 8 equal pieces.

  2. Lay them on a greased baking sheet. Dock them with a fork. Place another baking sheet over them and bake at 190°C for 10 minutes.

  3. Remove the top baking sheet, reduce the heat to 180°C and bake until golden brown (about 5 to 10 minutes). Allow to cool.

    For Custard Filling

  4. Heat the milk in a sauce pan.

  5. At the same time, whisk the egg yolks and sugar together till creamy. Whisk in the corn flour and the vanilla bean paste.

  6. Drizzle in the warm milk, whisking all the time.

  7. Pour it back into the sauce pan and cook until the custard bubbles and thickens.

  8. Take it off the heat and add in the butter.

  9. Cool completely. Refrigerate for an hour.

    For Assembly

  10. Pipe the custard on a piece of puff pastry (with a star shaped nozzle if desired).

  11. Place sliced strawberries over.

  12. Put another puff pastry layer on top and repeat the layering.

  13. Place the third puff pastry over and refrigerate for one hour.

  14. Dust with icing sugar before serving.

     

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Cappuccino Brownie Cake Slice

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22
Jul

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Cappuccino Brownie Cake Slice

by Julie Yee

Tempt your taste buds with this deliciously rich and fudgy Cappuccino Brownie Cake Slice by Chef Julie Yee!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 30 mins Ready in : 105 mins Serves : 10-12

INGREDIENTS:

  • 120 gm Pure Salted Butter (Group 1)
  • 90 gm Dark Chocolate (Group 1)
  • 250 gm Fine Sugar (Group 1)
  • 3 Eggs (Group 1)
  • 1 teasp Vanilla Paste (Group 1)
  • 120 gm Plain Flour (Group 2)
  • 1 tbsp Nescafe Coffee Powder (Group 2)

DIRECTIONS:

  1. Tray Preparation: 8inch square tray – Lined with Parchment paper with side 5cm paper.
  2. Oven Preparation: Preheat top & Bottom heat 170C for 20mins.
  3. Melt Group 1 butter and chocolate.
  4. Whisk in the sugar.
  5. Add in the eggs one at a time.
  6. Followed by flour and coffee powder in Group 2.
  7. Pour batter into the pan.
  8. Bake at 170C for about 30mins till top is set and the toothpick comes out with a few moist crumbs attached. Rest in the pan for 1hr.
  9. Optional – Pour ganache on top is desired or Drizzle 1tbsp of rum on top if you like.
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Cinnamon Spiced Cookies

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22
Jul

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Cinnamon Spiced Cookies

by Thripti Hinduja

Enjoy the pleasure of a subtle cinnamon flavour in your cookies. These cookies are easy to prepare and are best served with a glass of milk while having afternoon tea with your friends!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 45 mins Serves : 3

INGREDIENTS:

    • 115g Flour
    • 20g Cinnamon Sugar
    • 1 tsp Vanilla
    • ½ tsp Grated Lemon Zest
    • 80g Cold Butter (chopped)

    Sugar Glaze

    • 100g Icing Sugar
    • ½ tsp Lemon Juice
    • Water
    • Food Paste Colours
    • 2 tsp Cinnamon

DIRECTIONS:

  1. Put all the ingredients into a bowl and rub in the butter. Make a dough. Cover it in plastic wrap and refrigerate for about 20 minutes.
  2. Dust your work surface with flour and roll out the cookie dough.
  3. Cut out the dough with cookie cutters of your choice.
  4. Place them on a baking tray lined with baking paper and bake them at 180°C for 12 minutes or unit evenly browned.
  5. Slide the cookies on a cooling rack and cool completely.

    For Icing

  6. Put the icing sugar in a bowl.

  7. Stir in the lemon juice and some water a few drops at a time until you get a spreadable consistency. If the mixture becomes too thin simply add in a little icing sugar until it thickens.

  8. Color the icing if desired, spread or pipe it over the cookies and allow to set for about 15 minutes.

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Red Velvet Cupcake with Cream Cheese Frosting

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22
Jul

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Red Velvet Cupcake with Cream Cheese Frosting

by Mimi Wahadi

Fluffy and moist, this buttery red velvet cupcake topped with tangy cream cheese frosting is simply magical.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20  mins Cook : 45 mins Ready in : 65 mins Serves : 4-6

INGREDIENTS:

  • 45 g Cake flour
  • 1 g Baking soda
  • 45 g Caster sugar
  • 2 g Cocoa powder
  • 5 g Salt
  • 50 g Melted Butter
  • 35 g Buttermilk
  • 20 g Egg
  • 5 g Red food coloring
  • 5 g White vinegar
  • 125 g Cream Cheese
  • 35 g Icing Sugar (Sifted)
  • 25 g Whipping Cream

DIRECTIONS:

  1. Pre heat the oven to 175°C.
  2. Combine all dry ingredients (Cake flour, Baking Soda, Caster Sugar, Cocoa Powder, Salt) .
  3. Combine buttermilk egg, red food coloring and white vinegar in a bowl.
  4. Add the wet ingredients into the dry ingredients, followed by melted butter.
  5. Stir and till combine.DO NOT OVERMIX!
  6. Line the cupcake mould and fill each with 50gm of batter.
  7. Bake for 15-20 mins depending on oven.
  8. To make the Cream Cheese Frosting, combine Cream Cheese, Icing Sugar (Sifted) and Whipping Cream and whisk till light and fluffy.
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Mini Raspberry Chocolate Tea Cake

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22
Jul

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Mini Raspberry Chocolate Tea Cake

by Mimi Wahadi

These delicate mini Raspberry Chocolate Tea Cake are perfect as a tea-time snack. Enjoy it with a cup of your favourite tea for a delightful afternoon tea party!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 45 mins Serves : 6-8

INGREDIENTS:

  • 50 gm Unsalted butter (Group A)
  • 65 gm Castor sugar (Group A)
  • 55 gm Eggs (around 1 egg) (Group B)
  • 1 tsp Vanilla essence (Group B)
  • 12 gm Cocoa powder (Group C)
  • 50 gm Cake flour (Group C)
  • 1/4 tsp Baking powder (Group C)
  • 1/8 tsp Baking soda (Group C)
  • 65 gm Plain yogurt (Group D)
  • Chantilly Cream: 100 gm Dairy Whipping Cream | 20 gm Icing Sugar | 1 tsp Vanilla Essence

DIRECTIONS:

  1. Cream Group A (Unsalted Butter & Castor Sugar) until fluffy and light.
  2. in the Group B (Eggs & Vanilla Essence) gradually and mix well.
  3. Add in the Group C (Cocoa Powder, Cake Flour, Baking Powder & Baking Soda) and mix well.
  4. Lastly, add in Group D (Plain Yogurt) and mix well.
  5. Fill the batter to ¾ full in cupcake cases/ petite cakes tray and bake at 180 degree Celsius for 15 minutes.
  6. Chantilly Cream:
  7. Whip the dairy cream until soft peak.
  8. Add in the icing sugar and vanilla essence and whip until stiff peak.
  9. Chill in the fridge until ready to use.
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Croissant

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22
Jul

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Croissant

by Jehanne Ali

Home-made, freshly baked buttery croissants are a real triumph. Follow our step-by-step recipe by Chef Jehanne Ali for the classic French Croissants.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 240 mins Cook : 30 mins Ready in : 270 mins Serves : 6-8

INGREDIENTS:

  • 500 gm Strong bread flour
  • 2 tsp Yeast
  • 1 headed tsp Salt
  • 80 gm Sugar
  • 80 gm Butter
  • 200 ml Water
  • 250 gm Butter (preferably European brand—and more particularly Normandy origin)

DIRECTIONS:

  1. Mix all the ingredients under ‘dough’ until stiff but elastic dough is formed. Keep dough to rise for about an hour until almost doubles in bulk.
  2. Shape into a rectangle and keep in the fridge ideally overnight, this is called retard process to stop the yeast from being too activated.
  3. If you are pressed for time, place dough in the fridge until it resembles the firmness of lamination butter.
  4. Ideally the dough and lamination butter should be of same firm consistency to avoid spillage during lamination process.
  5. Bring out the dough from the fridge. Shape into a rectangle.
  6. Place butter half way through the dough and cover with the other part of the dough. You should get a layer of dough-butter-dough. Seal the edges.
  7. Do a double turn followed by single fold turn. The other option is to do a 1-fold turn for 3 times.
  8. Keep the dough rested in the fridge between turns if the dough is too soft.
  9. Cut the dough into 2 sections.
  10. Take a section and roll to rectangle of at least 18 x 9 inches.
  11. Cut into triangles of at least 10 cm base. Stretch the dough and shape into croissant.
  12. Leave to rise for another hour.
  13. Brush the top with egg wash and bake at preheated oven of 200°C for 10 minutes, reduce heat to 180C and bake for another 15-20 minutes until golden.
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Double Cheese Chiffon Cake

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22
Jul

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Double Cheese Chiffon Cake

by Julie Yee

Have a fantastic tea time with this light and airy Double Cheese Chiffon Cake by Chef Julie Yee.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 50 mins Ready in : 130 mins Serves : 6-8

INGREDIENTS:

  • 5 Egg yolk
  • 90 gm Fresh milk
  • 80 gm Cream cheese
  • 40 gm Butter
  • 90 gm Cake flour (sifted)
  • 1/4 tsp Baking powder (optional)
  • 1/2 tsp Fine salt
  • 1 tbsp Parmesan cheese
  • Meringue Batter: 180 gm Egg Whites | 100 gm Castor Sugar | 1 tsp Corn Flour / Lemon Juice

DIRECTIONS:

  1. Yolk Mixture:
  2. Use a hand whisk to combine egg yolks, corn oil & sugar together
  3. Pour the liquid mixture & mix well.
  4. Add in sifted flour & mix till smooth. Leave aside.
  5. Egg White Mixture:
  6. Whisk the egg white lightly.
  7. Add in the cream of tartar & sugar gently & whisk till stiff.
  8. Fold the Yolk mixture into it. Use a spatula to air out bubbles at side.
  9. Bake at low shelf – 165°C for 45mins – 50mins till golden brown.
  10. Turn cake tin upside down & cool for 1hr.
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Oreo Yogurt Butter Cake

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22
Jul

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Oreo Yogurt Butter Cake

by ToTT

The hunt for the perfect butter cake recipe is over! Try this Oreo Yogurt Butter Cake by Chef Julie that is moist and highly enjoyable.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 50 mins Ready in : 65 mins Serves : 6-8

INGREDIENTS:

  • 220 gm Plain Flour
  • 11/2 teasp Baking Powder
  • 1/2 teasp Baking Soda
  • 1/2 teasp Salt
  • 100 gm Salted Butter
  • 170 gm Fine Sugar
  • 2 no Egg
  • 240 ml Non-fat Yogurt
  • 1 teasp Vanilla Paste
  • 60 gm Oreo Cookies

DIRECTIONS:

  1. Preheat oven 180°C.
  2. Line 2 x 7”loaf tin or 8” round pan.3
  3. Sift all the flours (Group 1).
  4. Cream butter and sugar till light.
  5. Add the beaten eggs slowly
  6. Fold in gently 1/3 flour until combined. Followed by ½ portion yogurt. Repeat again and finished off with the flour.
  7. Lastly, add in the crushed Oreo cookies.
  8. Pour batter into greased pan and arrange Oreo on top.
  9. Bake for 40-50mins for 8” round pan or 30mins for the loaf tin.
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Moist Organic Apple Cake

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22
Jul

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Moist Organic Apple Cake

by Daniele Sarno

Desserts can be delicious and healthy with this Moist Organic Apple Cake topped with Toasted Pine Nuts by Chef Daniele Sarno!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 40 mins Ready in : 50 mins Serves : 6

INGREDIENTS:

  • 3 Organic apples
  • Juice of 1 lemon
  • 120g Muscovado sugar
  • Seeds scraped from 1 vanilla pod or a few drops of good vanilla essence
  • 3 nos. Organic whole eggs
  • 170g Unbleached organic plain flour
  • 90g Unsalted butter
  • 10g Natural baking powder for 170g flour
  • 30g Pine nuts

DIRECTIONS:

  1. Gently melt the butter into a small casserole, taking care that it doesn’t burn.
  2. Peel the apples and cut them into small pieces. Add the lemon juice and 50 g (1/4 cup) of the sugar. Mix together and set aside.
  3. Break the eggs into a large bowl. Add the remaining sugar and beat together well.
  4. Add the melted butter, the vanilla, the flour and the natural baking powder, mixing well.
  5. Add the apples.
  6. Put the mixture in a cake tin, sprinkle the toasted pine nuts on top and bake for 40 minutes at 170°C or until a skewer inserted in the center of the cake comes out clean.
  7. Serve with whipped cream, custard or vanilla ice cream.
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