DIRECTIONS FOR BLUEBERRY STREUSEL CHEESECAKE

1. Beat cream cheese and lemon juice at slow speed for 5mins.
2. Add in sugar slowly until all completed.
3. Add in flour & mix well.
4. Pour in the yolk slowly.
5. Beat egg white till soft peak.
6. Fold in the whipped cream & egg white into cream mixture.
7. Bake in Baine-Maria （hot-water bath）150C for about 1hr. Leave cake in oven (open oven door)

DIRECTIONS FOR STREUSEL CRUMBLE                                           

1. Mix all ingredients using rubbing in method. Chill till use.

DIRECTIONS TO MAKE THE CAKE

1. Sift cake flour and baking powder into a bowl, and then set aside.
2. Separate egg whites from egg yolks.

INGREDIENTS B                                         

1. Beat egg yolks, emulsifier and sugar together till is egg mixture is thick and pale yellow in colour, add durian essence and continue beating for 2 more minutes.
2. Lastly add in the sponge cake emulsifier and mix well. Set aside.

INGREDIENTS D

1. Combine all ingredients in D. Mix well.
2. Pour butter mixture to the egg yolk mixture and fold in using a hand whisk.
3. Add flour mixture to the egg yolk mixture and slowly fold in.
4. In a separate bowl, beat egg whites and cream of tartar until frothy.
5. Add sugar to egg white mixture and continue whipping until stiff peaks form.
6. Gently fold in a quarter of egg whites into the egg yolk mixture, and then repeat for the rest of the egg whites.
7. Pour batter into 11 inch pan that is lined with greaseproof paper, and then bake for 30 minutes for 170°C until toothpick come out dry.
8. Remove the cake pan from oven and leave to cool on a cooling rack.

DIRECTIONS TO MAKE STABILIZED WHIPPING CREAM FROSTING

1. Put the cold water in a small saucepan. Sprinkle the gelatin over the surface of the water and let stand for 5 minutes (do not stir).  Place the saucepan over low heat and stir constantly with a wooden spoon just until the gelatin dissolves.  Remove the saucepan from the heat and cool to room temperature.
2. In a mixing bowl, combine the whipping cream, sugar, and vanilla and beat until slightly thickened. Then, while beating slowly, gradually pour the gelatin into the whipped cream mixture.  Then whip the mixture at high speed until stiff.

DIRECTIONS TO MAKE SIMPLE SYRUP

1. In a medium saucepan combine the sugar and water. Bring the water to a boil, stirring, until sugar has dissolved.  Remove from the heat and allow to cool.

DIRECTIONS TO ASSEMBLE THE CAKE

1. Reserve some banana for decorating the cake. Slice the remaining banana into thin slices (about 4 slices per banana).
2. Slice the sponge cake horizontally into 2 layers.
3. Place one sponge layer cut-side up on a cake board or serving plate and lightly crush the surface with the simple syrup. Spread a thin layer of whipped cream over the cake layer and arrange the banana slices over the surface.  Spread an additional layer of whipped cream over the banana.  Brush the cut-side of the second layer with the simple syrup and place it over the first layer.  Frost the sides and top of the cake with the remaining whipped cream.  Decorate as desired and garnish with fruits.

DIRECTIONS FOR CHOUX PUFF

1. Preheat oven to 200°C.
2. Sift both flour and salt in a bowl.
3. In a medium pot, heat up butter, water and salt until the mixture boils.
4. Add the sifted flour. Continue to stir until the mixture resembles a ball and no longer sticks to the side of the pot.
5. Remove from heat and cool it down a bit before incorporating the eggs with a mixer gradually until a thick smooth mixture is achieved.
6. Transfer the dough into a piping bag fitted with a medium plain nozzle.
7. Pipe the choux into circular shape on a tray lined with baking parchment. Bake in the oven for approximately 20 minutes depending on your oven.
8. Quickly open the oven to release the steam.
9. Turn the oven to 190°C and continue to bake for another 8-10 minutes.
10. Remove from oven and cool off before use.

DIRECTIONS FOR CEMPEDAK PASTRY CREAM

To make the Pastry Cream

1. In a bowl, combine the 100 gm of milk together with corn flour and egg yolk. Mix and sieve.
2. Combine milk and 400 gm of sugar in a pot and put to boil.
3. When boils, add the sifted mixture and continue to whisk till it thickens.
4. Add butter whisked vigorously till a smooth homogenous mixture is achieved.
5. Cool before use.

To make Cempedak Chantilly Cream

1. Whipped both pastry and whipping cream to stiff peak.
2. Coarsely grind the cempedak meat in a blender.
3. Fold the cempedak into the pastry cream.
4. Followed by both cream.

Chill for 15 minutes and pipe into the cream puffs.