If you love sesame seeds, you’ve got to give this Black Sesame Macarons a try! This recipe by Chef Mimi teaches you to bake the perfect macaron that is light and airy that sandwiches the fragrant Black Sesame Custard Filling.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 45mins Cook : 25 mins Ready in : 70 mins Serves : 20-25

---

INGREDIENTS:

• 125 g Almond Ground (Sifted)
• 125 g Icing Sugar (Sifted)
• 125 g Sugar
• 100 g Egg Whites
• 5 g Toasted Black Sesame

Black Sesame Seed Custard Filling

• 160 g Egg Yolks 
• 100 g Corn Flour 
• 1000 ml Milk 
• 100 g Sugar 
• 150 g Black Sesame Powder [instant, add in 30 ml of hot water to form a paste] 
• 50 g Butter

DIRECTIONS:

1. To make the macaron shell, kindly follow Step 2 – 16.

2. Mix the sifted ground almond and icing sugar in a bowl.

3. Heat up a pot of water for the bain marie.

4. Place the egg whites and sugar into a bowl.

5. Whisk the egg whites and sugar vigorously on top of the pot of bain marie.

6. While whisking, insert a finger to test the temperature of the egg whites.

7. The temperature should be very hot to touch.

8. Quickly transfer the mixture into the mixer and whisk on a highest speed.

9. When the meringue starts to form, lower the speed and add the colouring.

10. Continue to whisk until firm.

11. Fold in the almond ground and icing sugar into the meringue when it firms up.

12. Beat the mixture to a smooth dropping consistency. Add toasted black sesame.

13. Fill the mixture into a piping bag with a piping tube.

14. Pipe into drops of round shape onto the baking tray lined with baking paper.

15. Bake at 160°C for approximately 14 minutes. (Temperature and the timing of baking will varies according to the size of the piping and the oven used)

16. When the macaron shells are ready, put aside to cool.

17. To make the Black Sesame Seed Custard Filling, kindly follow Step 18 – 22.

18. Mix egg yolks and corn flour together in a bowl. Add in a little milk to dilute the mixture. Sift.

19. Heat up the rest of the milk and sugar in a pot till boiling.

20. When mixture boils, add in the egg yolk and corn flour mixture. Whisk till thicken. Add the sesame paste, continue to boil till thickens.

21. Take off from the heat and whisk in butter. Transfer to a bowl, cover with cling film and leave it to cool. Use as required.

22. Pipe in the filling and it is ready to be served.

Indulge in this all-star, easy-to-make Sous Vide Wagyu Beef that melts in your mouth.

Cuisine : European Course : Main Skill Level : Novice
Prep : 5 mins Cook : 65 mins Ready in : 70 mins Serves : 1

---

INGREDIENTS:

• 200g Wagyu sirloin
• 10ml Evoo
• Few Sprigs
• Black Pepper

DIRECTIONS:

1. Vacuum pack the beef.
2. Cook in water at 58 degrees for 1 hour.
3. Sear the beef in a hot pan before serving.
4. Served with a mesclun Salad.

This homemade Apple Pie is a classic, from a scrumptious filling to the flaky pastry crust. 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 70 mins Cook : 45 mins Ready in : 115 mins Serves : 8-10 

---

INGREDIENTS:

Pastry

• 110g Plain flour (Pastry)
• 1/4 teasp Salt (Pastry)
• 45g Unsalted butter, chilled and cubed (Pastry)
• 75g Vegetable shortening, chilled (Pastry)
• 50-60ml Ice water (Pastry)

Apple Pie Filling

• 2 Green and 2 red apples (Apple Pie Filling)
• 1/4 cup Sugar (Apple Pie Filling)
• Dash of Nutmeg (Apple Pie Filling)
• Dash of Cinnamon (Apple Pie Filling)
• Pinch of Salt (Apple Pie Filling)
• 1 tbsp Apple cider (Apple Pie Filling)
• Vanilla pod extract (Apple Pie Filling)
• 20g Butter (Apple Pie Filling)

DIRECTIONS:

For the pastry, follow steps 2 to 5.

2. Mix the flour and salt together in a large bowl. Add the butter and shortening.

3. Using two forks, cut the butter and shortening into the mixture until it resembles coarse meal or you may use food processer to do the work.

4. Drizzle the cold water in, 1 Tablespoon at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps

5. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Wrap each tightly in plastic wrap. Refrigerate for at least 30 minutes.

6. For the Apple Pie Filling, follow steps 6 to 12.

7. In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.

8. Simmer over medium heat until thickened and lightly caramelized, about 10 minutes.

9. Add in the spices and the apple cider or lemon juice. Set aside to cool.

10. Line the bottom of a pie pan with one of the discs of dough, and trim it so it lays about ½ inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the centre.

11. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking.

12. Bake the pie on a baking sheet until the crust is golden, about 30-45 minutes. Cool on a rack before serving.