• Subscribe to our Telegram Channel for the Latest Updates! Join Now
  • Subscribe to our Telegram Channel for the Latest Updates! Join Now

Viennese Fingers

Posted on by editor
22
Jul

< Back to Recipe Listings

Viennese Fingers

by Audra Morrice

Dipped in a rich dark chocolate, these moreish Viennese Fingers are easy to make and ideal for sharing. Try this recipe from Chef Audra Morrice – they include crumbed pistachios that add extra flavour and texture!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 10 mins Ready in : 40 mins Serves : 2-4

INGREDIENTS:

  • 230g Unsalted Butter, room temperature
  • 60g Icing Sugar
  • 1½ tsp Vanilla Extract
  • 250g Plain Flour, sifted
  • Pinch of Salt
  • 1 tbsp Pistachio Kernels, toasted and coarsely crumbed
  • 100g Dark Chocolate, melted

DIRECTIONS:

  1. Preheat your oven to 180⁰C. Line 2 baking sheets with greaseproof paper.
  2. Cream the butter and sugar until pale and fluffy. Mix in the vanilla. Add the flour and salt, pulse until just combined.
  3. Fill a piping bag fitted with a 1cm star nozzle with the biscuit dough. Pipe out lengths of cookie, spacing them about 2cm apart. Sprinkle over a little pistachio and bake for 10 mins or until very lightly coloured. Remove and cool on a rack.
  4. When the cookies have cooled, dip one or both ends into the melted chocolate and let it set on a rack. Store in an air-tight cookie jar.
  5. Note: in warmer climates, remove the butter from the fridge for about 10 mins before using.
Posted in

Pandan Custard Agar Agar

Posted on by editor
22
Jul

< Back to Recipe Listings

Pandan Custard Agar Agar

by Julie Yee

Learn how to make this fragrant Pandan Custard Agar Agar shared by Chef Julie Yee.

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 210 mins Serves : 10-12

INGREDIENTS:

  • 1 pkt Agar Agar Powder
  • 200 g Rock Sugar
  • 900 ml Water
  • 2 Egg Yolks
  • 90 g Thick Coconut Cream
  • 1 tbsp Pandan Juice
  • 1/2 tsp Pandan Paste
  • Pinch of Salt

DIRECTIONS:

  1. Bring Group1 (Agar Agar Powder, Rock Sugar, Water) to boil. Stir constantly and simmer for 20mins.
  2. Beat egg yolks lightly with the salt.
  3. Add in the coconut cream and the pandan juice & paste.
  4. Pour mixture into the agar agar. Stir and turn off the fire.
  5. Pour into mould and chill in the fridge till set.
Posted in

Fluffy Buttermilk Scones

Posted on by editor
22
Jul

< Back to Recipe Listings

Fluffy Buttermilk Scones

by Julie Yee

Simple, fluffy and tasty buttermilk scones – a perfect breakfast treat or afternoon snack! The buttermilk gives a lovely, light texture to these scones. Add in dried fruits for a touch of sweetness, or caramalized onions and chives for a savoury treat! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 10 mins Ready in : 40 mins Serves : 4-6

INGREDIENTS:

  • 75g Butter
  • 190g Buttermilk
  • 6 tbsp UHT milk
  • 340g Self-raising flour
  • 1 tsp Vanilla powder
  • ½ tsp Salt
  • 70g Sugar

DIRECTIONS:

  1. Rub butter into flour gently. Add into sugar.
  2. Pour in the buttermilk. Mix into a sticky dough.
  3. Pat the dough into 2cm thick and use a fluted 5cm round cutter to cut.
  4. Glaze with a beaten egg.
  5. Bake at 220ºC for 10-12mins.

    Variations

  6. Cranberry

  7. Caramelized onions and chives

Posted in

Chocolate Mousse

Posted on by editor
22
Jul

< Back to Recipe Listings

Chocolate Mousse

by Thripti Hinduja

This incredibly decadent, luxurious Chocolate Mousse is a perfect finish to a meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 140 mins Cook : 15 mins Ready in : 155 mins Serves : 4-6

INGREDIENTS:

  • 75 g Chocolate
  • 55 g Heavy (whipping ) cream
  • 1 Eggs, separated
  • Instant coffee 1/2 tsp mixed to a paste with 3 tbsp water
  • 1 tsp Vanilla extract
  • 30 g Sugar
  • 20 g Butter
  • 1-2 tsp Rum or any liquor (optional)

DIRECTIONS:

  1. Melt the butter and the chocolate together.
  2. Stir in the vanilla and the coffee mixture.
  3. Stir in the yolks.
  4. Whip the cream and half the sugar until soft peaks and stir it into the chocolate mixture in 2 batches.
  5. Whisk the egg whites until soft peaks. Slowly add in the rest of the sugar and whisk until shiny and the sugar is dissolved.
  6. Fold it into the chocolate mixture in 2 batches.
  7. Spoon the mixture into glasses or ramekins and chill for at least 2 hours before serving.
  8. You may garnish with whipped cream and grated chocolate. Than mix in whites then cream.
Posted in

Crunchy Hazelnut Chocolate Tartlets

Posted on by editor
22
Jul

< Back to Recipe Listings

Crunchy Hazelnut Chocolate Tartlets

by Mimi Wahadi

This delicious Crunchy Hazelnut Chocolate Tartlets is a perfect dessert for chocolate lovers!

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

INGREDIENTS:

  • For the Chocolate Sable Tart Dough
  • 150g Butter
  • 250g Flour
  • 12g Cocoa Powder
  • 95g Icing Sugar
  • 50g (approx. 1 no.) Whole Eggs
  • For the Crunchy Hazelnut Praline
  • 250g Whole Hazelnuts (roasted)
  • 100g Fine Sugar
  • 30g Water
  • For the Chocolate Ganache
  • 100g Whipping Cream (38% fat)
  • 100g Chocolate Couverture
  • 10g Liquid Glucose

DIRECTIONS:

         For the Chocolate Sable Tart Dough

  1. Cut the butter into smaller cubes.

  2. Sift flour, cocoa powder and icing sugar in the mixing bowl.

  3. Rub the butter into the dry ingredients till crumbly. Add egg and knead gently.

  4. Do not over work the dough.

  5. When mixture forms dough-like consistency, wrap in a cling film and chill at least half hour before use.

  6. Line tart moulds and bake blind at 160°C-170°C for approximately 12-15 mins depending on the size of the moulds used.

  7. Fill the bottom of the tartlets with hazelnut praline and fill the tarts with ganache. Chill.

    For the Crunchy Hazelnut Praline

  8. Place the sugar and water in a deep pot and boil the mixture till golden brown.

  9. Add the hazelnut and stir till the caramel coated all of the nuts.

     

  10. Pour onto a flat tray and leave to cool before blending the nuts coarsely in a food processor. Use as desired.

    For the Chocolate Ganache

  11. Warm the cream and glucose.
  12. Gently add into chocolate couverture in 3 parts to emulsify.
  13. Set aside and use as required.

     

Posted in

Traditional Yam Paste with Gingko Nuts and Pumpkin

Posted on by editor
22
Jul

< Back to Recipe Listings

Traditional Yam Paste with Gingko Nuts and Pumpkin

by Eric Low

Prepare a Traditional Yam Paste with Gingko Nuts and Pumpkin for your family for a great Sunday evening dessert!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 40 mins Ready in : 70 mins Serves : 4-6

INGREDIENTS:

    • 300g Pork Fat, cut into cubes
    • 6-8 nos Whole Unpeeled Shallots
    • 200g Pumpkin, cut into cubes
    • 4 tbsp Sugar
    • Cornstarch for thickening

    Assembly

    • 400g Thai Yam, peeled & diced
    • 2pcs Pandan Leaves
    • 4 tbsp Sugar
    • 80ml Rendered Pork Lard
    • 50g Canned Gingko Nuts

DIRECTIONS:

  1. In a non-stick deep fry pan, sauté pork fat cubes with shallots. Lower the heat when fat starts to render out and cook until the pork cracklings are golden brown. Drain, discard the shallots and retain the lard and cracklings.
  2. Mix pumpkin with the 8 tbsp of sugar and cure overnight. Steam for 20-30 minutes withe xtracted water until soft and reserve the syrup.
  3. Place pandan leaves between the cut yam pieces and steam for 20-30 minutes until yam is soft. Discard pandan leaves and mash the yam up.
  4. In a non-stick pan, heat lard, add the yam paste and sugar in. Stir it continuously for 30 minutes. Check taste for sweetness, adjusting with more sugar if necessary.
  5. Divide the yam paste into individual serving bowls and spoon the gingko nuts and pumpkin over.
  6. Dilute the pumpkin extracted syrup with water on sweetness to taste. Bring to boil and thicken the syrup with some cornstarch. Pour over some of the thickened syrup on the yam paste. Serve hot.
Posted in

Fresh Durian Cupcakes

Posted on by editor
22
Jul

< Back to Recipe Listings

Fresh Durian Cupcakes

by Julie Yee

If you’re a durian lover, you have to try these fluffy Fresh Durian Cupcakes recipe by Chef Julie Yee! It’s a durian-lover delight!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 25 mins Ready in : 45 mins Serves : 8 cupcakes

INGREDIENTS:

  • Group 1
  • 250g Butter
  • 180g Castor sugar
  • Group 2
  • 4 Egg
  • 1 tsp Glycerine*
  • 1/2 tsp Vanilla Extract
  • 4 tbsp UHT Milk
  • Group 3
  • 240g Cake Flour
  • 1 tbsp Custard Powder
  • 6g/ 11/4 tsp Baking Powder
  • 150g Fresh Durian

DIRECTIONS:

  1. Pre-heat the oven at 180C about 20mins before baking.
  2. Cream butter and castor sugar (1) until light and fluffy.
  3. Add in the eggs and glycerine (2) and beat for another 5mins.
  4. Add in the rest of the ingredients (3).
  5. Bake at 180C for 20-25mins.
Posted in

Japanese Ainame Fillet, Orange Fennel Salad, Ginger and Kikkoman Dressing

Posted on by editor
22
Jul

< Back to Recipe Listings

Japanese Ainame Fillet, Orange Fennel Salad, Ginger and Kikkoman Dressing

by Felix Chong

Known to be a seasonal fish, this beauty is a real catch and can be enjoyed in different ways. Watch and learn as Chef Felix Chong adds his spin on this fish by complementing it with an Orange Fennel Salad with Ginger and Kikkoman Dressing. The light salad and dressing ensures that the Ainame Fillet is truly the star of the dish!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 5 mins Ready in : 35 mins Serves : 2

INGREDIENTS:

  • For the Ginger and Kikkoman Dressing
    • 1 tbsp Kikkoman soya sauce
    • 1 tsp Ginger, grated
    • Dash of Sesame oil
    • 3 tbsp Extra virgin oil
    • Pinch of White sesame seed
    • 1 tsp White wine vinegar
  • For the Orange, Fennel Salad
    • ½ pc Orange
    • ½ pc Fennel
    • Pinch of Chives, chopped
    • 3 leaves of Basil
    • 2 pcs Cherry tomatoes
    • ½ pc Beetroot

DIRECTIONS:

For the Ginger and Kikkoman Dressing

  1. Toast the sesame seeds till fragrance comes out, leave aside to cool down.
  2. Remove the ginger skin and grate finely.
  3. Place all ingredients and mix well.

For the Orange, Fennel Salad

  1. Remove the skin of orange, dissect the orange.
  2. Slice the fennel with a slicer machine very thin and soak in ice water.
  3. Halve the cherry tomatoes.
  4. Place all ingredients in a mixing bowl and toss lightly with salt and extra virgin oil.
Posted in

Apple and Raspberry Crumble

Posted on by editor
22
Jul

< Back to Recipe Listings

Apple and Raspberry Crumble

by Susanne Despature

Try this delicious pairing of apple and raspberry with a buttery crumble recipe by Chef Susanne Despature!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 25 mins Ready in : 50 mins Serves : 6

INGREDIENTS:

  • 6 Apples (Golden delicious, Pink lady…)
  • 20 g Butter (A)
  • 200 g Raspberries
  • 50-80 g Brown sugar (A)
  • 70 g Brown Sugar (B)
  • 80 g Salted Butter, soft (B)
  • 1 Egg yolk
  • 70 g Almond Powder
  • 1 tbsp Vanilla Sugar or essence
  • 100 g Plain flour
  • 25 g Corn starch
  • 1 g Double Baking Powder
  • Icing Sugar

DIRECTIONS:

  1. Peel the apples, cut it into 4 and remove the core. Cut each segment into 4-5 pieces.
  2. In a pan, melt butter (A) over medium heat – add apples and brown sugar (A) , then sauté for 4-5 minutes, until the apples are slightly translucent at the outside, but still firm in the inside.
  3. Transfer to an ovenproof dish and add the raspberries on top. Preheat oven to 180°C.
  4. In a bowl, combine soft butter (B) , brown sugar (B) and egg yolk and mix with a spoon until soft and creamy.
  5. In another bowl, combine all dry ingredients of the second paragraph and mix with a spoon.
  6. Add dry ingredients to soft butter cream and using a fork, crumble everything using a fork and spread on top of apples and raspberries.
  7. Bake for 15 – 20 minutes until golden brown
  8. Take out of the oven and dust with icing sugar.
  9. Serve with ice-cream.
Posted in

Blueberry Cream Cheese Macaron

Posted on by editor
22
Jul

< Back to Recipe Listings

Blueberry Cream Cheese Macaron

by Lin Weixian

Enjoy your weekend with these delicate and sweet macaron filled with rich blueberry cream cheese goodness!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 45 mins Cook : 15 mins Ready in : 60 mins Serves : 30 macarons

INGREDIENTS:

  • 250gm TPT (125gm Almond Flour + 125gm Sifted Icing Sugar)
  • 45gm “Liquefied” Egg White
  • 112gm Sugar
  • 40gm Water
  • 45gm “Liquefied” Egg White
  • 40gm Egg
  • 80gm Yolk
  • 220gm Sugar
  • 560gm Unsalted Butter (soften)
  • 375gm Cream Cheese, room temp
  • As needed Blueberry Jam

DIRECTIONS:

  1. Mix the TPT with 45gm of egg white using a paddle. 
  2. Prepare an Italian meringue with 45gm of egg white, sugar and water. Cook till 118⁰C. 
  3. Fold the Italian meringue lukewarm into the first mixture in three stages. 
  4. Pipe macaron batter on parchment paper. 
  5. Leave it aside till tops are dry to touch. 
  6. Bake at 140⁰C for 14mins 
  7. Remove from baking tray and onto cooling rack once out of the oven to prevent over baking the shells. 
  8. Whisk egg and egg yolks to ribbon stage. 
  9. Prepare sugar syrup and cook till 118⁰C. 
  10. Pour into the egg and egg yolks mixture and whisk until mixture is pale and completely cool. 
  11. Switch to a paddle and gradually add soften butter. 
  12. Mix till mixture is light and smooth. Set aside. 
  13. Soften cream cheese before combining with 250gm of buttercream. 
  14. Pipe a generous amount of cream on to the shells follow by a small amount of blueberry 
  15. Sandwich and store macarons in fridge for 24hrs before consuming.
Posted in