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Chocolate Frangipane Tart

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22
Jul

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Chocolate Frangipane Tart

by Audra Morrice

One of the stunning dishes that she produced on Masterchef Australia, Audra’s Chocolate Frangipane Tart is presented beautifully and tastes fantastic! The pears balance the richness of the chocolate, and the delicious shortcrust pastry adds a lovely layer of flavour and texture! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 60 mins Ready in : 140 mins Serves : 8-12

INGREDIENTS:

  • For the Chocolate Shortcrust Pastry
    • 170g Plain flour
    • 2 tbsp Cocoa powder
    • 1 heaped tbsp Icing sugar
    • 130g Unsalted butter, cold and diced
    • 1 Egg yolk

    For the Frangipane

    • 170g 70% dark chocolate, melted
    • 85g Unsalted butter, room temperature
    • 85g Caster sugar
    • 2 Eggs
    • 1 tsp Vanilla extract
    • 85g Almond meal
    • 1 tbsp Flour
    • 2 Ripe packham pears (or bosc, corella) – included in poached pears below

    For the Poached Pears

    • 5 Medium packham pears, skinned with a peeler, halved or left whole
    • 2½ cups Water
    • ½ cup Vino cotto (optional)
    • ½ cup Brown or raw sugar (less if you want it less sweet)
    • 1/8 cup Verjuice (or lemon juice)
    • 1 Vanilla bean, halved and seeds scraped Lemon peel
    • 4 strips Lemon peel
    • 1 Small cinnamon quill (optional)

DIRECTIONS:

         For the Chocolate Shortcrust Pastry

  1. Butter a 24cm loose base tart tin and dust lightly with flour.

  2. Place flour, cocoa powder and sugar in a food processor. Blend for 10 seconds. Add butter and pulse until mixture resembles coarse breadcrumbs

  3. With the motor running, add the egg yolk and just enough ice water until a dough forms.

  4. Remove dough, flatten into a disc and wrap with cling film. Rest in the refrigerator for at least 20-30 minutes.

  5. Preheat oven to 180ºC.

  6. Roll out the dough between 2 sheets of greaseproof paper or plastic sheet until 2mm thick. Line the tart tin with the pastry, trimming off the edges.

  7. Line with foil or greaseproof paper, fill with dried pulses or baking beads and blind bake for 20-30 minutes until lightly golden. Remove the filling and bake for a further 5-10 minutes. Remove from the oven and set aside to cool.

    For the Frangipane

  8. Melt chocolate over a ban marie or microwave on high in 10 second bursts, stirring in between. Set aside and allow to cool.

  9. In a medium size bowl, whisk butter and sugar until light and fluffy.

  10. Add eggs, one at a time, beating well after each addition.

  11. Add vanilla extract and chocolate, whisk well.

  12. Add almond meal and flour, mix well.

  13. Fill the tart shells with the frangipane mixture, smoothing out surface.

  14. Bake for 40 minutes or until cook through.

  15. Top with pears and serve with vanilla cream.

    For the Poached Pears

  16. Peel pears.

  17. Place water, vinocotto (if using), sugar, verjuice or lemon juice, vanilla bean, lemon peel and cinnamon in a small-medium saucepan. Bring to the boil.

  18. Add pears, ensuring all are submerged in the poaching liquid. Cover with a cartouche

  19. Lower the heat and simmer until the pears are tender. Remove pears and allow to cool.

  20. Reduce the poaching liquid further to a syrupy consistency and allow to cool.

  21. Halve some pears, place them on top of the tart and drizzle over some of the reduced poaching liquid just before serving. For smaller individual tarts, the pears can be sliced from the top stem to the bottom on a diagonal. Then twist slightly downwards to create a fan design.

    Tips

  22. Do not over process the dough or the pastry will be tough.

  23. Handle the pastry as little as possible to keep it short and crisp.

  24. Add as little water as possible to the dough to avoid too much shrinkage.

  25. Buttering the tin and dusting it lightly with flour will help avoid the pastry sticking to the tin.

  26. When melting the chocolate, ensure water does not fall into the chocolate or this will seize the chocolate.

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Green Tea Swiss Roll with Red Bean Paste Cream

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22
Jul

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Green Tea Swiss Roll with Red Bean Paste Cream

This refreshing matcha sponge cake is layered with creamy red bean filling, perfect for when you’re craving a Japanese dessert! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 45 mins Cook : 10 mins Ready in : 55 mins Serves : 2-4

INGREDIENTS:

  • 4 Egg Whites
  • 4 Egg Yolks
  • 60g Caster Sugar
  • 40g Top Flour
  • 5g Matcha (Green Tea) Powder
  • 1/8 tsp Salt
  • 1 tsp Vanilla Extract
  • 60g Oil
  • Butter for greasing pan

DIRECTIONS:

  1. Preheat oven to 200°C. Grease 28cm x 35cm pan with butter. Line pan with parchment paper.
  2. Whisk the egg whites on medium speed till thick and foamy. Gradually add caster sugar and keep whisking till egg whites are at firm peak stage
  3. Add yolks to whites, one at a time. Whisk gently until evenly mixed after each addition. Sift half the flour and matcha powder as well as the salt into the mixture. Mix with a whisk and when there are no more traces of flour, sift in remaining flour and mix again. Fold in vanilla extract and oil with a rubber spatula until just combined.
  4. Pour batter into cake pan. The batter will be quite thick so spread with spatula as evenly as possible, working it into the corners of pan. Twirl the pan until batter is level and tap the pan against the worktop a few times to get rid of air bubbles. Bake on middle shelf until the middle of the cake is springs back to the touch, 10-12 minutes. Remove from oven and unmould the cake onto a wire rack. Peel parchment paper from the sides of the cake. Leave until completely cool.
  5. To assemble, flip the cake onto a new sheet of parchment paper, face down. Peel the parchment paper off the bottom of the cake. Spread evenly with the red bean whipped cream or any other desired filling and roll the cake up, using the parchment paper to help. The cake would benefit from being wrapped in plastic then refrigerated for an hour or two to help it set before serving.
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Chocolate Easter Nest

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22
Jul

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Chocolate Easter Nest

by ToTT

Brilliant to make with little children over the holidays, these pretty little easter nests are great fun to make with the kids and decorated with mini chocolate eggs. Make them this Easter! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 35 mins Serves : 12

INGREDIENTS:

  • Chocolate Biscuit
    • 110g Dark chocolate Coverture, 65% cocoa
    • 50g Butter
    • 40g Almond powder
    • 40g Rice flour
    • 2 Egg yolks
    • 2 Egg whites
    • Salt

    Decoration

    • 100g Dark or milk chocolate coverture
    • Sprinkles & Mini-sugar eggs

DIRECTIONS:

  1. Prepare chocolate biscuit: In a bowl on a double boiler, melt chocolate coverture drops with butter, stirring gently with a rubber spatula from time to time. Remove from heat when melted.
  2. Add egg yolks and stir.
  3. In a stand mixer or with an electric hand mixer, whisk egg white until foamy, add slowly sugar until you get stiff peaks.
  4. In a bowl, mix almonds, rice flour and a pinch of salt.
  5. Add ½ of the flour/almond mix to the chocolate batter and fold in gently.
  6. Add ½ of the stiff egg white into the chocolate batter, then the rest of the flour/almond and finish with the remaining egg white – fold in everything carefully, make sure that the ingredients are well mixed.
  7. Fill 12 donut silicon moulds with the batter, using a piping bag with round tip (10mm).
  8. Place in preheated oven at 180° C, fan forced. Bake 12-14 minutes, until the cake fills the mould and a toothpick comes out clean.
  9. Take out of the oven, remove the nests carefully from the rings and let cool out.
  10. Melt chocolate coverture on a double boiler, glaze nests with molten chocolate and sprinkle with edible pearls or grated coconut. Place some small sugar eggs in the middle of the nest.
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Lemon Blueberry Cream Scones

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22
Jul

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Lemon Blueberry Cream Scones

by Claire Marie Chang

These Lemon Blueberry Cream scones are tangy and loaded with fresh blueberries are soft and fluffy!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 15 mins Ready in : 35 mins Serves : 6-8

INGREDIENTS:

  • 280 g Cake Flour
  • 1 tbsp / 15 g Baking Powder
  • 40 g White Caster Sugar
  • 1/4 tsp Sea Salt/Fine Salt
  • 70 g Unsalted Butter, Cold & Cubed
  • 80 g Fresh Blueberries
  • 215 g Whipping Cream, Cold
  • 15 g Lemon Juice
  • Zest of a lemon

DIRECTIONS:

  1. Preheat oven to 220°C / 200°C Fan
  2. Combine dry ingredients in a large mixing bowl.
  3. Rub butter into dry ingredients till it forms fine crumbs.
  4. Slowly add cream to form dough.
  5. Knead very lightly. Add blueberries into the dough. Do not over mix the dough.
  6. Flour your worktop.
  7. Roll the dough to 3cm thickness. Cut the dough into 2-3” rounds.
  8. Re roll remaining dough *Do note these won’t be as fluffy.
  9. Place them on baking paper lined trays. About 2” apart.
  10. Brush tops with egg wash.
  11. Bake for 12-15mins till the tops are golden brown.
  12. * Keep at room temperature for up to 3 days.
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Mini Chocolate Cupcakes with Marshmallow Frosting

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22
Jul

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Mini Chocolate Cupcakes with Marshmallow Frosting

This decadent Chocolate Marshmallow Cupcake pairs a rich, moist and buttery chocolate flavored cupcake with a soft and fluffy Marshmallow Frosting. Make these for the kids as a treat! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 30 mins Ready in : 60 mins Serves : 48 mini cupcakes

INGREDIENTS:

    For the Chocolate Cupcakes

    • 3 cups Sugar
    • 3 cups Cake flour
    • 1½ cup Cocoa powder
    • 1 tbsp Baking soda
    • 1½ tsp Baking powder
    • 1½ tsp Salt
    • 1½ cup Buttermilk
    • ¾ cup Vegetable oil
    • 1½ cup Warm water
    • 3 Large eggs
    • 1½ Vanilla extract

    For the Marshmallow Frosting

    • 8 Large egg whites at room temperature
    • 2 cups Granulated sugar
    • ½ tsp Cream of tartar
    • 1/8 tsp Fine salt
    • 2 tsp Vanilla extract

DIRECTIONS:

          For the Chocolate Cupcakes

  1. Preheat oven to 160ºC. Place cupcake holders in mini cupcake trays.
  2. Place all dry ingredients in the mixing bowl and mix on very low to combine. Add buttermilk, oil and water and mix on medium until combined; add eggs and vanilla and mix on medium again until just combined.
  3. Fill each cupcake holder 2/3 with batter and bake for 10-20 minutes until firm. Cool in pan for 5 minutes before removing onto a wire rack to cool completely before icing.

    For the Marshmallow Frosting

  4. Pour water 1 inch deep into a small pot and place over medium heat to bring to a simmer. Place all ingredients except vanilla in a glass bowl and place over simmering water. Whisk by hand for about 6 minutes until sugar is dissolved and mixture is hot.

  5. Pour hot mixture into Kenwood mixing bowl and whisk on medium for 1 minute. Increase to high and keep whisking until stiff, glossy peaks form – this should take about 5 minutes. Add the vanilla and whisk 1 more minute.

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Purple Sweet Potato Chiffon Cake

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22
Jul

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Purple Sweet Potato Chiffon Cake

by Julie Yee

Bake this light and airy Purple Sweet Potato Chiffon Cake for a satisfying tea time break!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 65 mins Ready in : 145 mins Serves : 12-16 pcs

INGREDIENTS:

  • Group 1 – Hand-whisk together
  • 70 g Egg yolk
  • 30 g Fine sugar
  • 70 g Corn oil
  • Group 2 – Mix Well
  • 70 g Warm Water
  • 200 g Mashed Purple Yam
  • Group 3
  • 80 g Hong Kong flour (sifted)
  • 1/4 teasp Fine salt
  • Group 4 – Beat together last using mixer
  • 190 g Egg whites
  • 100 g Fine sugar
  • 2 teasp Corn Flour

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DIRECTIONS:

  1. Tray Preparation: 22cm chiffon tin. Oven Preparation: Preheat oven at 170ºC for 20mins.
  2. For the Yolk Mixture, follow Steps 3 to 5.
  3. Use a hand whisk to combine (Grp. 1) together.
  4. Pour the liquid mixture (Grp.2) & mix well.
  5. Add in sifted flour & coconut powder (Grp.3) & mix.
  6. For the Egg White Mixture, follow Steps 7 to 11.
  7. Whisk the egg-white lightly.
  8. Add in the corn flour & sugar gently & whisk till stiff.
  9. Fold the Yolk mixture into it.
  10. Bake at low shelf for 10mins, then lower to 160ºC and bake for 55mins.
  11. Turn cake tin upside down & cool for 1hr.
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Nine Layer Rainbow Lapis

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22
Jul

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Nine Layer Rainbow Lapis

by Julie Yee

These colourful steamed Rainbow Lapis is what we grew up with. You can now make this perennial favourite at home with the recipe shared by Chef Julie Yee!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 40 mins Ready in : 55 mins Serves : 6

INGREDIENTS:

  • 40g Rice Flour
  • 190g Tapioca Flour
  • 400g Coconut Milk
  • ½ tsp Salt
  • 160g Coconut Milk
  • 160g Sugar
  • 6 no. Pandan leaves

DIRECTIONS:

  1. Mix rice flour, tapioca flour, 400g coconut milk and ½ tsp salt in a big bowl and whisk to combine. (Group )
  2. Place pandan leaves, sugar and 160g coconut milk in a saucepan and cook till sugar has melted.
  3. Pour the hot mixture into Group 1.
  4. Divide the portion into 4 portions.
  5. Add the desired colourings to the other 3 portions.
  6. Line 8” square tray with grease proof paper.
  7. Scoop 1 ladle & steam for 5mins. Pour the 2nd layer immediately & steam for another 5 mins.
  8. For the last layer, add in the red portion & steam for about 20 mins.
  9. *White > Blue > Green > Violet > White > Blue > Green > Violet > Red

     

     

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Mille Feuille Jivara

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22
Jul

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Mille Feuille Jivara

by Lin Weixian

Traditionally made of three layers of puff pastry, alternating with two layers of pastry cream, Chef Lin’s version is something that no one can resist! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 45 mins Serves : 4-6

INGREDIENTS:

  • For the Hazelnut Dacquiose 
    • 150g Egg whites
    • 50g Sugar
    • 135g Ground hazelnut
    • 150g Sugar
    • 35g Hazelnut, roasted and chopped

    For the Crispy Praline

    • 160g Praline paste
    • 16g Milk chocolate
    • 12g Butter
    • 80g Feuillentine

    For the Jivara Chantilly

    • 315g Cream
    • 210g Milk chocoalte jivara

DIRECTIONS:

        For the Hazelnut Dacquoise

  1. Prepare the workstation.

  2. Scale the ingredients.

  3. Stir ground hazelnut with the 150g of sugar, set aside

  4. Whip the egg whites with 50g of sugar to soft peaks.

  5. Fold the dry ingredients into the whipped egg whites.

  6. Spread the dacquiose onto a tray lined with parchment paper and sprinkle the chopped hazelnuts on top

  7. Bake at 160ºC till golden brown.

  8. Cool down and set aside.

    For the Crispy Praline

  9. Prepare the workstation.

  10. Scale the ingredients.

  11. Melt milk chocolate with butter and mix into the praline paste.

  12. Fold the feuillentine into the mixture.

  13. Spread the crispy praline on top of the dacquoise and set in the chiller.

     

     

    For the Jivara Chantily

  14. Prepare the workstation.
  15. Scale the ingredients.
  16. Bring to boil cream and pour on top of the chocolate.
  17. Mix well, blend with hand blender and strain into container, cover with clingfilm and keep one night in chiller.

    Assembling

  18. With a small amount of Chantilly, stick on sheet of milk chocolate on top of the dacquoise.

  19. With a round nozzle, pipe dome on top and cover with another sheet of milk chocolate.

  20. Keep in chiller until ready to serve.

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Chocolate Scones

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22
Jul

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Chocolate Scones

by Mimi Wahadi

These Chocolate Chip Scones are wonderfully tender, lightly sweetened and perfect alongside a cup of coffee for breakfast or dessert.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 6

INGREDIENTS:

  • 210g All Purpose Flour
  • 8g Baking Powder
  • 2g Baking Soda
  • 4g Salt
  • 100g Unsalted Butter (cold)
  • 190g Liquid Cream
  • 80g Dark Chocolate Chips

DIRECTIONS:

  1. Pre heat the oven to 200°C.
  2. In a large bowl, combine the flour, baking powder, baking soda and salt to incorporate.
  3. Scatter the cold butter over the mixture and rubbed in until mixture turns crumbly.
  4. Add chocolate chips.
  5. Add the cream and mix with a fork to resemble a rough dough.DO NOT OVER MIX!
  6. Roll the dough gently to about 2.5 cm in height.
  7. Cut using a stainless steel cutter.
  8. Brush the top of scones with beaten eggs and sprinkle with coarse sugar.
  9. Bake the scones for approximately 15-20 mins till golden brown.
  10. Serve Warm.

     

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Matcha Souffle

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22
Jul

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Matcha Souffle

by Trish Yee

Fluffy soufflé accented with matcha powder, this Matcha Souffle is simply irresistible!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 45 mins Cook : 15 mins Ready in : 60 mins Serves : 4

INGREDIENTS:

  • 150ml Milk (Eggyolk Mixture)
  • 100ml Heavy whipping cream (double cream) (Eggyolk Mixture)
  • 3 Large yolks (Eggyolk Mixture)
  • 2 tbsp Sugar (Eggyolk Mixture)
  • 25g Flour (Eggyolk Mixture)
  • 1-2 tbsp Matcha green tea powder (Eggyolk Mixture)
  • 3 Egg whites (Egg white Mixture)
  • 44g (4tbsp) Granulated sugar (Egg white Mixture)

DIRECTIONS:

  1. Preheat the oven to (200°C).
  2. For the ramekins: Brush the ramekins with butter, and dust the insides with sugar.
  3. Chill the ramekins in refrigerator to set.
  4. For the egg yolk mixture, follow Steps 5 to 12
  5. In a large bowl, beat the egg yolks and sugar together.
  6. Sift the flour into the egg mixture and mix well.
  7. Heat the milk and heavy cream in a small saucepan until almost boiling.
  8. Add a one spoon hot milk mixture into the egg mixture and whisk well until the mixture is smooth.
  9. Then gradually whisk in the rest of the milk mixture.
  10. Pour the mixture back into the saucepan. Whisk the mixture ALL TIMES over a medium-low heat for 3-4 minutes until thickened and smooth. KEEP WHISKING during this process otherwise your custard will overcook and become clumpy.
  11. When the egg yolk custard has thickened, immediately transfer to a bowl (otherwise remaining heat from the saucepan will “overcook” the mixture). Cover with plastic wrap and cool to room temperature (you can put in the fridge to make this process faster).
  12. Once the custard has cool down, sift matcha green tea powder into the custard.
  13. For the egg white mixture, follow Steps 14 to 20
  14. Whisk the egg whites in a clean bowl till bubbles start to form.
  15. Start adding sugar gradually a spoonful at a time. Once you add all the sugar, increase the speed to Level 8 and whisk to make a firm, glossy meringue, about 3-4 minutes.
  16. Whisk ⅓ of the meringue into the custard and mix until homogenous.
  17. Very carefully fold in the rest of the meringue using a rubber spatula. Do not over mix.
  18. Divide the soufflé mix into the ramekins. Tap them on the work surface to level the mixture and run the thumb around the edge.
  19. Place the ramekins on a baking tray and bake for 12-15 minutes until well risen and slightly golden on top. The soufflé should wobble gently in the middle when it’s ready.
  20. Dust with powder sugar and place on a plate. Serve immediately.
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