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Foie Gras Creme Brulee

Posted on by editor
02
Mar

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Foie Gras Creme Brulee

by Stephan Zoisl

Ever had a savoury Crème Brulee? This luxurious and decadent velvety Foie Gras Crème Brulee shows the perfect combination of sweet and savoury!

Cuisine : European  Course : Appetizer  Skill Level : Novice
Prep :  15 mins Cook : 55 mins Ready in : 1 hr 10 mins  Serves : 10 Portions

INGREDIENTS                                          

Goose Liver Custard

  • 200 Duck Consomme (Chicken Stock)
  • 250g Foie Gras Parfait (can use Raw Foie Gras)
  • 300g Cream
  • 150g Milk
  • 4g Iota
  • Seasoning

For Crème Brulee (Eggless)

  • 900g Crème Brulee mix
  • 4g Iota Carrageenan

Crème Brulee Mix

  • 600ml Whole Milk
  • 300ml Cream, liquid 35%
  • 2 Cinnamon Sticks
  • 2 strips Lemon Zest
  • 2 strips Orange Zest
  • 3g Star Anise
  • 1g Fennel Seeds
  • 2 Vanilla Pods
  • 225g Sugar
  • Brown Sugar

DIRECTIONS FOR GOOSE LIVER CUSTARD

  1. Place all the ingredients together except the Iota. Preheat to 80degrees and add the Iota. Strain and keep refrigerated.
  2. If no Iota, add all the ingredients together and place into a vacuum bag. Place the bag into a thermo circulator by 64degrees. Blend and strain. Give the mixture into small bowls (fill first with the duck confit, ginko beans, truffle salsa), set on a tray with a bit of water. Bake in the oven for 8-15minutes, depending on size of the baking glass.

DIRECTIONS FOR CRÈME BRULEE

  1. Combine the milk, cream, vanilla pods (cut in half and scraped out), sugar and spices into a pot – preheat to a boil, set aside to infuse the milk with all flavouring compounds.
  2. Once cooled down, strain thru a fine chinois into another pot, add the Iota and preheat to 90degrees. Blend well (hand blender).
  3. Fill into desired bowls – bake it in the oven at 150C for 45mins.
  4. Add the brown sugar and burn with a blow torch.
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Strawberry Pavlova

Posted on by editor
23
Feb

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Strawberry Pavlova

by Lin Weixian

This dreamy-looking Strawberry Pavlova is bound to make you crave for more!

Cuisine : Dessert  Course : Baking  Skill Level : Novice
Prep : 20 mins Cook : 60 mins Ready in : 1 hr 20 mins  Serves : 1-2 Servings

INGREDIENTS                                          

  • 100gm Egg Whites
  • 100gm Icing Sugar
  • 100gm Sugar
  • Yoplait Strawberry Yogurt as needed
  • Fresh Berries

DIRECTIONS

  1. Prepare the workstation.
  2. Scale the ingredients.
  3. Beat egg whites; add sugar to form stiff peaks.
  4. Finish off by delicately folding in sifted icing sugar.
  5. Pipe into shape of an inverted, hollow cone.
  6. Bake at 125C for 60 minutes.
  7. Cool down before piping Yoplait Strawberry Yogurt into the pavlova.
  8. Decorate attractively with fresh fruits.
  9. Serve immediately.
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Cheesecake Brownies

Posted on by editor
23
Feb

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Cheesecake Brownies

by Lin Weixian

A combination of cheesecake and brownies makes a rich, fudgy and dreamy Cheesecake Brownie!

Cuisine : Dessert  Course : Baking  Skill Level : Novice
Prep : 40 mins Cook : 40-45 mins Ready in : 1 hr 20 – 1 hr 25 mins  Serves : 1-2 Servings

INGREDIENTS                                          

  • Brownies Batter
    • 60gm Valrhona Equatorial
    • 62gm Valrhona Cocoa Mass
    • 105gm Unsalted Butter
    • 80gm Eggs, beaten
    • 140gm Sugar
    • 12gm Inverted Sugar
    • Pinch of Salt
    • 50gm Cream
    • 55gm Cake Flour, sifted
    • 50gm Walnut, chopped
  • Cheesecake Batter
    • 365gm Cream cheese, room temp
    • 100gm Sugar
    • Pinch of Salt
    • 100gm Eggs
    • 55gm Sour Cream
    • 32gm Cream

DIRECTIONS FOR BROWNIES BATTER                                        

  1. Prepare the workstation.
  2. Scale the ingredients.
  3. Melt the chocolate, cocoa mass and butter together.
  4. Whisk up the eggs with sugar, inverted sugar and salt.
  5. Fold the chocolate mixture (40C) into the egg mixture.
  6. Fold in cream.
  7. Fold in flour and walnuts.
  8. Set aside mixture.

DIRECTIONS FOR CHEESECAKE BATTER

  1. Prepare the workstation.
  2. Scale the ingredients.
  3. Soften cream cheese with sugar and salt at low speed.
  4. Add eggs gradually until just mixed.
  5. Add sour cream and cream until just mixed.
  6. Set aside mixture.

ASSEMBLING

  1. Pour two-third of the brownies batter into prepared mould. Spread evenly.
  2. Pour cheesecake batter onto brownie batter. Spread evenly.
  3. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a spoon through the two batters to create a swirled effect.
  4. Bake at 175C until the top is just set, 40 to 45 mins. Let cool completely in the pan on a wire rack before cutting into desired size.

 

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Sweet Corn Empanadas

Posted on by editor
23
Feb

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Sweet Corn Empanadas

by Mimi Wahadi

Relish in these flaky and butter Sweet Corn Empanadas filled with creamy, cheesy corn.  This snack from Argentina will blow your mind away!

Cuisine : Mexican  Course : Appetizer  Skill Level : Novice
Prep : 50 mins Cook : 30 mins Ready in : 1 hr 20 mins  Serves : 2 Servings

INGREDIENTS             

  • Dough
    • 400gm All-Purpose Flour
    • 175gm Unsalted Butter, chilled
    • ¾ tsp Salt
    • 1 no Large Egg
    • ½ cup Cold Water
  • Egg Wash
    • 1 no Large Egg, whisked
    • Sea Salt to taste (For Garnish)
  • Filling
    • 500gm Corn Kernels
    • 3 nos Green Onions, thinly sliced
    • 1 tbsp Olive Oil
    • 2 cloves Garlic, minced
    • 1 tsp Mustard Powder
    • 3 tbsp Milk
    • 1 tsp Lemon Juice
    • ½ tsp Paprika
    • ½ tsp Salt
    • 1 tsp Sugar
    • 80gm Mozzarella Cheese

 

 

DIRECTIONS FOR DOUGH

  1. In a food processor, pulses to combine the flour, butter and salt.
  2. Whisk together the egg and the water and add in individual tablespoons until dough forms.
  3. Press into two discs and cover with plastic wrap.
  4. Chill for about 30 minutes to an hour in the fridge.

DIRECTIONS FOR FILLING

  1. In a large skillet on medium heat, cook the corn and green onions in olive oil for about 3 minutes.
  2. Add garlic, mustard, milk, lemon juice, paprika, salt and sugar, and cook for 5 minutes more until the corn is soft and spices have incorporated well.
  3. In a food processor, pulse about 3 or 4 times, until the mixture is homogenous but leaving a few corn kernels whole.
  4. Lay on a flat tray to chill before assembling.

ASSEMBLY:                                                         

  1. Remove dough from fridge, and roll out on a floured surface as thinly possible.
  2. Preheat oven to 190C.
  3. Cut round circles using the round cutter.
  4. Transfer rounds to a parchment-lined baking sheet.
  5. Place 1-2 tbsp of filling followed by a heap of mozzarella cheese into the centre of each round, folding in half and crimping with a fork to enclose the pastry.
  6. Brush the top with egg and sprinkle with a little sea salt.

Bake for about 12-15 minutes, until empanadas are golden brown.

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Chicken Kiev

Posted on by editor
23
Feb

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Chicken Kiev

by Vivian Pei

Oozing with tarragon butter, this tasty and crispy Chicken Kiev recipe will leave you wanting more!

Cuisine : European  Course : Main  Skill Level : Novice
Prep : 80 mins Cook : 15 mins Ready in : 1 hr 35 mins  Serves : 2 Servings

INGREDIENTS             

  • 8 tbsp/ 110g Unsalted Butter, softened
  • 1 tsp Dried Parsley
  • 1 tsp Dried Tarragon
  • 1 tsp Kosher Salt, plus extra for seasoning chicken
  • ¼ tsp Freshly ground black pepper, plus extra for chicken
  • 2 large Boneless skinless chicken breast halves
  • 2 cups Whole eggs, beaten with 1 tsp water
  • Japanese bread crumbs (panko), plus ¼ cup for filling
  • Vegetable oil, for frying

DIRECTIONS

  1. Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Mash with a fork to combine. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
  2. Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Pound to no less than 3.5mm thickness. Season each piece of chicken with salt and pepper.
  3. Lay 1 chicken breast on a new piece of plastic wrap and place ¼ of the compound butter and 1tablespoon breadcrumbs in the centre of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 1-2 hours, or up to overnight.
  4. Place egg and water mixture in a shallow dish and 2 cups bread crumbs in a different shallow dish.
  5. Heat 1/2-inch of vegetable oil in a large frying pan over medium-high heat.
  6. Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 5-6 minutes on each side until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn’t have a pink interior. Remove to a cooling rack set in a tray and allow to drain for 5 to 10 minutes before serving.
  7. Alternate method is to finish off in the oven:
  8. To cook, heat oven to 180C. Heat the oil in a large frying pan over a medium-high heat. Fry the Kievs for 2 to 3 mins each side until golden – you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
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Classic French Opera Cake

Posted on by editor
09
Feb

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Classic French Opera Cake

by Lin Weixian

If you’ve never tried this Classic French Opera Cake, you’re in for a treat! This decadent layered coffee cake is made with Biscuit Jaconde, soaked with coffee syrup followed by a layer of coffee buttercream!

Cuisine : Baking  Course : Dessert  Skill Level : Novice
Prep : 55 mins Cook : 15 mins Ready in : 1 hr 10 mins  Serves : 1-2 Servings

INGREDIENTS             

  • Biscuit Jaconde
    • 340gm Almond Flour
    • 340gm Sifted Icing Sugar
    • 460gm Eggs
    • 105gm Sifted Cake Flour
    • 240gm Egg Whites
    • 70gm Sugar
  • Coffee Ganache
    • 40gm Sugar
    • 40gm Glucose
    • 5gm Nescafe
    • 130gm Cream
    • 130gm Dark Chocolate
    • 40gm Unsalted Butter
  • Coffee Buttercream
    • 140gm Egg Yolks
    • 220gm Sugar
    • 70gm Water
    • 350gm Unsalted Butter, softened
    • Coffee Essence as needed
  • Coffee Syrup
    • 300gm Sugar Syrup
    • 300gm Water
    • 25gm Nescafe
  • Dark Chocolate Coating
    • 70gm Dark Chocolate
    • 225gm Dark Chocolate Compound
    • 60gm Water
    • 60gm Sugar
    • 115gm Cream
    • 20gm Glucose

DIRECTIONS FOR BISCUIT JACONDE

  1. Whisk up almond flour, sifted icing sugar, eggs to ribbon stage.
  2. Fold sifted cake flour into the egg mixture and set aside.
  3. Prepare common meringue and whip till soft peak.
  4. Add one third of the common meringue to the first mixture and mix well.
  5. Fold this mixture into the rest of the common meringue.
  6. Spread on a tray lined with parchment paper.
  7. Bake at 190°C for 6-8mins.
  8. Cool down on rack once out of the oven.

DIRECTIONS FOR COFFEE GANACHE

  1. Bring to boil the sugar, glucose, Nescafe and cream.
  2. Add bit-by-bit into the dark chocolate.
  3. Create a proper emulsification and finish it off with butter.
  4. Set aside for later use.

DIRECTIONS FOR COFFEE BUTTERCREAM

  1. Whisk up yolks to ribbon stage.
  2. Cook sugar and water to 118 °C.
  3. Add into whipped yolk and whisk till cool.
  4. Switch to paddle and gradually add butter till fully combined.
  5. Add coffee essence as needed.
  6. Set aside for later use.

DIRECTIONS FOR COFFEE SYRUP

  1. Warm the water to melt the Nescafe.
  2. Add sugar syrup and set is aside for later use.

DIRECTIONS FOR DARK CHOCOLATE COATING

  1. Combine dark chocolate and dark chocolate compound in a bowl.
  2. Bring to boil water, sugar, cream and glucose.
  3. Pour into bowl containing chocolate and blend till fully combined.
  4. Set aside for later use.

ASSEMBLING

  1. Coat a thin layer of chocolate on one sheet of jaconde.
  2. Place the coated side of the jaconde on a tray lined with parchment paper.
  3. Soak with 200gm of coffee syrup and spread 500gm of coffee buttercream on top.
  4. Cover with second sheet of jaconde. Soak with 200gm of coffee syrup and spread all the coffee ganache on top.
  5. Cover with the last sheet of jaconde. Soak with the remaining coffee syrup and spread a thin layer of coffee buttercream before setting it in the chiller until ready to be coated.
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Ogura Zebra Chiffon Cake

Posted on by editor
09
Feb

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Ogura Zebra Chiffon Cake

by Julie Yee

This light and fluffy Ogura Zebra Chiffon Cake is as delicious as it looks! A basic chiffon cake recipe now tastes better with swirled decadent chocolate paste.

Cuisine : Baking Course : Dessert  Skill Level : Novice
Prep : 15 mins Cook : 55 mins Ready in : 1 hr 10 mins  Serves : 1 Chiffon Cake

INGREDIENTS             

  • Group 1
    • 100g Egg Yolk
    • 1 Egg
    • 50g Oil
    • 60g Fresh Milk
    • A pinch of Salt
    • 70g Cake Flour
  • Group 2
    • 250g Egg White
    • 80g Fine Sugar
    • 1 tsp Lemon Juice
  • Chocolate Paste Mixture
    • 1 tbsp Cocoa Powder
    • 1 tbsp Chocolate Milk/ Milk
    • ½ tsp Chocolate Paste/ Emulco

DIRECTIONS       

  1. Whisk eggs, oil, milk for 3mins.
  2. Add in sifted flour and mixed till well-combined. Put aside.
  3. Whisk egg white with fine sugar till medium peak.
  4. Fold a big scoop of the meringue to the egg yolk batter and mix well.
  5. Pour the batter back to the meringue bowl and fold gradually till just combined.
  6. Divide the mixture into 2 portions. Stir in the Cocoa paste mixture into 1 portion.
  7. Pour mixture into the centre of the tin alternately (see demo).
  8. Bake at 170C for 15mins then lower to 150c bake for 4omins or till cooked.
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Berries Panna Cotta

Posted on by editor
02
Feb

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Berries Panna Cotta

by Philia Ng

Delight yourself with a luxurious Berries Panna Cotta to end your week!

Cuisine : Dessert Course : Baking  Skill Level : Novice
Prep : 15 mins Cook : 5 mins Ready in : 1 hr 15 mins  Serves : 1-2 Servings

INGREDIENTS             

  • Group 1
    • ½ Vanilla Pod
    • 25g Sugar
    • 200ml Fresh Cream
  • Group 2
    • 2 tbsp Water
    • 1g Gelatin Powder

DIRECTIONS

  1. Combine Group 2 together.
  2. Cook Group 1 until sugar is melted, add in Group 2 and mix until the batter is smooth and sugar has melted.
  3. Strain the mixture and pour into dessert cups to set.
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Grilled Mochi Pancake: Red Bean Mochi Pancake

Posted on by editor
02
Feb

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Grilled Mochi Pancake: Red Bean Mochi Pancake

by Autumn Brown

Enjoy Japanese-inspired Grilled Mochi with Bruno! Learn to make Red Bean Mochi Pancake from scratch with Chef Autumn Brown.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 1 hr 30 mins Cook : 10-15 mins Ready in : 1 hr 45 mins  Serves : 1-2 Servings

INGREDIENTS

  • Mochi Pancake
    • 150g Glutinous Rice Flour
    • 150g Hot Water
    • 2 tbsp Oil
    • 40g Caster Sugar
  • Red Bean Paste
    • 200g Red Beans, soaked in water overnight
    • 150g Caster Sugar
    • 1-2 tsp Fresh Ginger Juice
      • May use store bought red bean paste as substitute too

DIRECTIONS

  1. Bring soaked red beans to a boil, then simmer for 1-2 hours. Until beans turn mushy when pressed with fingers.
  2. Drain the beans and mash with a fork or blender.
  3. Return mashed beans to pot, add sugar and ginger juice. Cook the mixture down to spreadable paste consistency; stirring constantly to ensure the bottom of pot does not burn.
  4. To make mochi pancake, add oil and sugar to water and bring to a boil. Make a well in the center of glutinous rice flour and pour the hot water mixture in.
  5. Mix vigourously with a pair of chopsticks or wooden spoon until dough is formed.
  6. When dough is cool enough to touch but still fairly hot. Fold and knead until the surface is smooth. Add a little more water or glutinous rice flour if it is too dry or wet.
  7. Set aside to rest for about 5 minutes, covered in cling film or a damp cloth.
  8. Divide dough into 6 portions and roll them out to around 5mm thick. Spread desired amount of red bean paste on one side and fold the other side over and seal by pressing the edges.
  9. Using the Bruno Grill Plate attachment, turn the heat to medium-high and coat hotplate with a bit of oil. Slowly grill pancakes until golden brown and on both sides.
  10. Cut into bite sized pieces and enjoy with Chinese tea.
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Grilled Mochi Pancake: Leek & Shiitake Pancake

Posted on by editor
02
Feb

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Grilled Mochi Pancake: Leek & Shiitake Pancake

by Autumn Brown

With Bruno Compact Hot Plate, you can now make Japanese-inspired Leek & Shiitake Grilled Mochi Pancake!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 1 hr 30 mins Cook : 10-15 mins Ready in : 1 hr 45 mins  Serves : 1-2 Servings

INGREDIENTS:

  • Mochi Pancake
    • 150g Glutinous Rice Flour
    • 150g Hot Water
    • 2 tbsp Oil
    • 40g Caster Sugar*
      • Substitute with 5g salt + a pinch of caster sugar for savoury Mochi
  • Leek & Mushroom Mixture
    • 1 pc Leek, chiffonade
    • 1 pc Red Chili, deseeded and diced
    • 3-5 pcs Fresh Shiitake Mushrooms
    • 1 tsp Sesame Seed Oil
    • Salt to taste
    • White Pepper to taste

DIRECTIONS:

  1. Stir fry leek, chili and mushrooms quickly and set aside to cool.
  2. To make mocha pancake, add oil, salt and sugar to water and bring to a boil. Make a well in the center of glutinous rice flour and pour the hot water mixture in.
  3. Mix immediately with a pair of chopsticks or wooden spoon until dough is formed.
  4. When dough is cool enough to touch but still fairly hot, add in cooled leek mixture. Fold and knead until the surface is smooth. Add a little more water or glutinous rice flour if it is too dry or wet.
  5. Set aside to rest for about 5 minutes, covered in cling film or a damp cloth.
  6. Divide dough into 6 portions and roll them out to around 8mm thick.
  7. Using the Bruno Grill Plate attachment, turn the heat to medium-high and coat hotplate with a bit of oil. Slowly grill pancakes until golden brown and on both sides.
  8. Cut into bite sized strips. Serve with some sweet sauce and chili sauce for dipping.
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