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French Madeleine

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22
Jul

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French Madeleine

by Jehanne Ali

These elegant cakes shaped like scallop shells are the perfect snack with a cup of tea – try your hand at Dr Jehanne Ali’s fool-proof version!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 130 mins Cook : 40 mins Ready in : 170 mins Serves : 2-4

INGREDIENTS:

  • 2 Large eggs
  • 80g Sugar
  • 130g Plain flour
  • ¾ tsp Baking powder
  • Zest of 1 lemon
  • 135g Unsalted butter
  • A pinch of salt

DIRECTIONS:

  1. Beat the eggs and sugar until pale and fluffy.
  2. Fold in the melted butter and lemon zest.
  3. Combine the plain flour, baking powder and salt.
  4. Fold into the batter.
  5. Refrigerate batter covered with cling film for at least 2 hours.
  6. Preheat the oven to 200ºC.
  7. Spoon into greased (and sprinkled with sugar) mould.
  8. Bake for 6 mins then reduce heat to 160ºC and bake for another 6-8 mins.
  9. Tip: when using silicone mould, sprinkle some coarse sugar onto the mould before spooning the batter. This will help caramelize the madeleines.
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Vanilla Butter Cookies

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22
Jul

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Vanilla Butter Cookies

by Philia Ng

These melt-in-your-mouth Vanilla Butter Cookies are absolutely delicious and great as a snack! 

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

INGREDIENTS:

  • 100 g Unsalted butter, softened
  • 100 g Caster sugar
  • 1/2 no Egg
  • 1/4 tsp Salt
  • 205 g Plain flour

DIRECTIONS:

  1. Mix Group A (Unsalted Butter and Caster Sugar) and cream together.
  2. Add in Group B (Egg) and mix well.
  3. Add in Group C (Salt and Plain Flour) and mix well, if the dough is sticky, chill it for at least 3mins until firm.
  4. Roll out the dough and cut into desire shapes.
  5. Bake it for 15 mins at 180 degree Celsius until golden brown.
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Alphonso Mango Mousse Cake in a Jar

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22
Jul

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Alphonso Mango Mousse Cake in a Jar

by Lin Weixian

Moist cake, fresh mangoes and all stacked beautifully in a jar – what’s not to love? Give this as a gift or party favours – they’re bound to be a hit! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 40 mins Serves : 2

INGREDIENTS:

 

Classic Genoise

  • 240g Whole eggs
  • 120g Sugar
  • 22g Unsalted butter, melted
  • 5g Vanilla extract
  • 135g Cake flour, sifted
  • Strawberries, as needed
  • Simple Syrup
  • 100g Water
  • 100g Sugar
  • For the Mango Mousse
  • 90g Mango puree
  • 120g Cream
  • 35g Sugar
  • Fresh mango, as needed

DIRECTIONS:

  1. Prepare the workstation.
  2. Scale the ingredients.
  3. Whisk up eggs and sugar till ribbon stage.
  4. Remove a small portion of the whipped up egg mixture and mix together with the melted butter and vanilla extract. Set aside.
  5. Fold sifted cake flour into the egg mixture, do not over mix. Carefully fold in the reserved butter mixture.
  6. Spread the batter onto a paper-lined sheet pan. Bake at 220ºC until light brown and springy to the touch.
  7. Set aside for assembling.

    For the Mango Mousse

  8. Prepare the workstation.
  9. Scale the ingredients.
  10. Place mango puree and sugar in a pot and heat it high enough to melt the sugar. Set aside to cool it down.
  11. Whip up cream to medium-stiff peaks.
  12. Gently fold cream and mango puree mixture.

     

  13. Assemble the Alphonso Mango Cake in Jar using the baked genoise, mango mousse and fresh mango to your liking.
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Green Tea Tiramisu Cheesecake

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22
Jul

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Green Tea Tiramisu Cheesecake

by Trish Yee

Elegant and decadent Green Tea Tiramisu Cheesecake is simple to make and perfect for any occasion!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 120 mins Ready in : 140 mins Serves : 6-8

INGREDIENTS:

  • 250 g Mascarpone cheese
  • 1 tsp Vanilla essence
  • 1/2 cup Milk
  • 1 1/2 tbsp Rum (optional)
  • 200 ml Whipped cream
  • 6 tbsp Icing sugar
  • Sponge fingers
  • Matcha powder (for dusting)
  • 3/4 cup Water
  • 1/2 cup Sugar
  • 1 tbsp Matcha

DIRECTIONS:

  1. Mix well milk, matcha powder and icing sugar together with mascarpone cheese.
  2. Whipped cream to hard peak and set aside.
  3. Fold in whipped cream into mixture. Be careful not to over fold.
  4. In a bowl, combine boiling water, ¼ cup sugar and 1 tbsp matcha. Stir until dissolved. Taking one lady finger at a time, dip into Matcha mixture.
  5. Continue to dip lady fingers and line in a row at bottom of glass baking dish.
  6. Add a thin layer of the mascarpone matcha cream on top and dust with more matcha powder.
  7. Continue to layer until it reaches the top of baking dish. Dust with more matcha powder to cover.
  8. Finish off with matcha powder by dusting on top of mixture.
  9. Chill in refrigerator for 2 hours or overnight.
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Caramel and Honey Nut Tart

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22
Jul

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Caramel and Honey Nut Tart

by Thripti Hinduja

Enjoy the Caramel and Honey Nut tart with a rich caramel honey filling topped with chopped mixed nuts baked in a flaky pastry tart!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 30 mins Ready in : 50 mins Serves : 4-6

INGREDIENTS:

  • 125g Flour
  • 35g Icing sugar
  • 60g Butter(cold)
  • Milk as required
  • 30g Sugar
  • 60g Honey
  • 20g Butter
  • 100g Fresh Cream
  • 140g Mixed nuts (chopped and roasted)

DIRECTIONS:

  1. Stir the flour and the icing sugar together.
  2. Chop up the butter and crumble it into the flour.
  3. Add enough of cold milk to form a dough.
  4. Cling wrap and refrigerate for 20 minutes.
  5. Roll out the dough on a floured surface and line a pie tin with it.
  6. Place a sheet of baking paper over the pastry and fill it with beans or any pie weight.
  7. Bake it in a preheated oven at 180 C for 20 minutes or until evenly browned. Remove the pie weights in between the baking.
  8. Place the sugar and honey in a pan and stir over low heat until the sugar melts. Bring to boil.
  9. Cook the mixture for 2 minutes.
  10. In separate pan heat butter with the cream and the salt until hot. Add it to the sugar mixture and simmer for 2-3 min.
  11. Mix in the nuts and spoon the mixture over the hot pastry.
  12. Return to the oven for 5 – 7 minutes remove and cool. Serve at room temperature.
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Mocha Roulade

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22
Jul

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Mocha Roulade

by Jehanne Ali

The Cooking Doctor shares her childhood favourite with us – make these for a perfect afternoon snack along with a cup of tea!

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

INGREDIENTS:

  • 5 Large eggs, separated
  • 90g Sugar
  • 100g Cake flour
  • 20g Cocoa flour
  • 1 tsp Instant coffee granules
  • ¼ tsp Cream of tartar
  • 50ml Melted butter (or vegetable oil)
  • 50ml Hot milk
  • 1 tsp Vanilla paste
  • ½ tsp Salt

DIRECTIONS:

  1. Whisk the egg whites with cream of tartar and half of the sugar until pale and fluffy.
  2. In a separate bowl, whisk the egg yolks with remaining sugar and vanilla until homogenised.
  3. Mix the coffee granules with hot milk and melted butter.
  4. Sift in the cake flour along with salt and cocoa powder to the batter.
  5. Finally fold in the stiff egg whites.
  6. Pour the batter onto a greased and lined swiss roll pan and bake for 15 mins at 200°C.
  7. Once the cake is cooled, spread some whipping cream and melted chocolate on top.
  8. Roll tightly into a roulade.
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Granola Parfait

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22
Jul

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Granola Parfait

by Jehanne Ali

This Granola Parfait recipe by Dr Jehanne Ali is a great snack or a healthy, nutritious breakfast on-the-go! Use Mishalle’s Granola from The Cooking Doctor’s new range of products – prepare a batch of compote in advance and you have breakfast settled for one week! 

Cuisine : American Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins Serves : 1-2

INGREDIENTS:

    • 3 tbsp Mishalle’s Granola
    • ½ cup Greek Yogurt
    • 2 tbsp Strawberry compote

    For the Compote

    • 400g Strawberries, hulled and halved
    • 1 Vanilla pod
    • 50g Granulated sugar
    • Juice of half lemon
    • 1 tsp Corn startch (optional)

DIRECTIONS:

  1. Put all the ingredients in a saucepan and simmer on low-medium heat until the strawberries are mushy. To make the compote thicker, mix the cornstarch with ¼ cup water and add into the saucepan. If not serving immediately, the compote is best refrigerated for up to 2 weeks.

    To make a Parfait

  2. Place some compote on the bottom of the cup followed by Greek yogurt and granola. Layer a few times as you wish.
  3. Serve cold, perfect for a healthy snack or breakfast on-the-go.
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Matcha Creme Brulee

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22
Jul

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Matcha Creme Brulee

by Michele Ow

If you are fond of Matcha, you got to try this creamy Matcha Crème Brulee recipe by Chef Michele Ow!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins Ready in : 160 mins Serves : 6

INGREDIENTS:

  • 2 cups Heavy cream
  • 1 Vanilla bean (or a dash of vanilla paste)
  • 1 cup Castor sugar
  • 1 tsp Matcha powder
  • 6 no Egg yolks

DIRECTIONS:

  1. Whisk eggs yolks with sugar until pale yellow.
  2. Add Matcha into the mixture.
  3. In a saucepan, scald heavy cream with vanilla bean; allow to cool slightly.
  4. Add cooled heavy cream in a thin stream into egg/sugar mix until incorporated.
  5. Pour into 6 ramekins.
  6. Put in a bain marie in oven @160’C for 20 mins.
  7. Allow to set in fridge for at least 2 hours.
  8. Pour vanilla sugar and torch before serving.
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Marbled Oreo Cheesecake

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22
Jul

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Marbled Oreo Cheesecake

by Julie Yee

If you love Oreos and cheesecake, than this is the perfect dessert for you! Chef Julie will be sharing the recipe for this ultimate Marbled Oreo Cheesecake

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 60 mins Cook : 60 mins Ready in : 120 mins Serves : 12

INGREDIENTS:

  • For the Cheesecake Group 1
    • 400g Cream cheese
    • 150g Castor sugar
    • 1 tsp Lemon juice
    • 20g Plain flour
    • 1 tsp Vanilla essence
    • 4 nos. Egg yolk

    Group 2 (Fold in) 

    • 70g Dairy whipping cream (35%)
    • 3 nos. Egg white
    • 60g Castor sugar
    • 50g *Oreo cookies (¼ size)

    For the Crust

    • 200g Oreo cookies (crushed)
    • 70g Salted butter
    • 5 tsp Honey*

DIRECTIONS:

        For the Cheesecake

  1. Beat cream cheese and lemon juice at slow speed for 5 mins.

  2. Add in sugar slowly until all completed.

  3. Add flour in and mix well.

  4. Pour in the yolk slowly.

  5. Beat egg whites till soft peaks form.

  6. Fold in the whipped cream and egg whites into cream mixture.

  7. Bake in bain marie (hot water bath) at 150°C for about 30 mins then reduce to 130°C for another 30 mins. Leave cake in oven for 10 mins (with oven door open).

    For the Crust

  8. Melt butter and add in all the ingredients.

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Vanilla Sponge Cake

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22
Jul

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Vanilla Sponge Cake

by Philia Ng

Learn the best way to bake a classic vanilla sponge cake with Chef Philia’s simple yet delicious recipe!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 35 mins Ready in : 55 mins Serves : 6-8

INGREDIENTS:

  • Group A
  • 225g Fresh eggs
  • 180g Castor sugar
  • Group B
  • 85g Melted butter
  • 180g Full cream milk
  • Group C
  • 195g Blue Jacket Plain Flour
  • 8g Baking powder

DIRECTIONS:

  1. Whisk Group A (Fresh Eggs & Castor Sugar) together until ribbon stage.
  2. Add in Group B(Melted Butter & Full Cream Milk) and alternate it with Group C (Blue Jacket Plain Flour & Baking Powder).
  3. Mix well and bake the cake in an 8 inch round pan for 35 mins at 175 degree Celsius non fan mode or until a skewer inserted is clean.
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