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Blueberry Cream Cheese Macaron

Posted on by editor
22
Jul

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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.
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Sous Vide Kong Bak Pau

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22
Jul

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Sous Vide Kong Bak Pau

by Miss Tam Chiak

Love Kong Bak Pau? Then you’ll love this Sous Vide version! The melt-in-your-mouth pork belly paired with steaming hot buns will leave you wanting more! 

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 600 mins Ready in : 620 mins Serves : 12

INGREDIENTS:

  • 24 fresh or frozen Chinese-style steamed buns
  • 1 lettuce, washed, dried, and torn into medium-sized pieces
  • A bottle of achar
  • Marinade
    • 1/2 cup soy sauce
    • 1/2 cup mirin
    • 1/2 cup granulated sugar
    • 2 tablespoons fish sauce
    • 2 whole scallions, roughly chopped
    • 3 medium cloves garlic, roughly chopped
    • 1 slice ginger, peeled and roughly chopped
    • 1-2 slabs pork belly

DIRECTIONS:

  1. Preheat the water bath to 170°F (77°C).
  2. Combine the marinade together in a food processor.
  3. Marinade with pork belly a vacuum bag and seal.
  4. Transfer to sous vide cooker and cook until completely tender, about 10 hours.
  5. In a saute pan, heat up on medium high heat without oil. Add pork belly to pan fry until fully cooked and nicely golden on the outside.
  6. Steam buns in a bamboo steamer.
  7. Stuff with lettuce, pork belly, and achar. Serve immediately.
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Croquetas

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22
Jul

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Croquetas

These addictive Croquetas are a sure hit as an appetizer or as a snack to share with friends. Creamy, crunchy and flavourful – and you can add in different fillings to your desired taste!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 100 mins Cook : 10 mins Ready in : 110 mins Serves : 4

INGREDIENTS:

  • 1 large or 2 small Potatoes, peeled, cooked and mashed well
  • 3 tbsp Butter
  • 4 tbsp Flour
  • ½ – ¾ c Milk
  • Lemon juice
  • Salt and pepper
  • A few sprigs thyme, picked
  • To taste: additions such as chopped ham, cubed cheese, diced olives, roasted pepper, etc.
  • ½ c Flour
  • ½ c Breadcrumbs
  • 1 Egg, beaten with a little water
  • Enough vegetable oil for deep frying

DIRECTIONS:

  1. Melt the butter in a small pot and add flour. Stir to form a paste and cook for a minute. Add the milk little by little, stirring all the while, until fully incorporated. Cook over medium heat until thickened.
  2. In a medium bowl, add white sauce to mashed potato and mix well to combine. Add some lemon juice, salt, pepper and thyme and stir. Add chosen additions, mix, taste and adjust seasoning.
  3. Refrigerate about 1 hour, until firm. Divide cooled mixture into heaped tablespoon portions. Roll each portion into a cylinder shape.
  4. Place ½ c flour, breadcrumbs and egg in a bowl each. Roll each cylinder first in flour, then egg, then breadcrumbs, and place on a tray or plate. Refrigerate 15-30 minutes to set.
  5. Pour oil in a pot, enough to go about halfway up the side of the pot. When oil is hot and shimmering, fry crumbed cylinders in batches until golden brown and crispy. Drain on paper towel and serve right away.
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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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Crusted Herb Rack of Lamb

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22
Jul

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Crusted Herb Rack of Lamb

by Michele Ow

This rack of lamb recipe by Chef Michele Ow is real showstopper, intensely flavoured with Thyme, Rosemary and English Parsley.

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 2

INGREDIENTS:

  • 4-6 Lamb ribs, frenched
  • A handful English Parsley
  • A handful Thyme
  • A handful Rosemary
  • 200g Bread crumbs
  • Olive oil
  • 1 tbsp Parmesan (shaved)
  • Mustard
  • Salt & pepper

DIRECTIONS:

  1. In a food processor, incorporate bread crumbs and herbs, and parmesan.
  2. Score lamb top side in a criss-cross pattern.
  3. Season lamb with salt and pepper on a plate.
  4. Heat up a pan and add olive oil.
  5. When pan is very hot, sear lamb on all sides.
  6. Put lamb (side up) in oven for 6 minutes @ 180°C (on the same frying pan).
  7. When lamb is removed from oven, brush mustard all over it.
  8. Then in the same plate as before, pour your bread crumbs on it and coat your lamb with the bread crumbs.
  9. Finish in oven for 3-5 minutes @ 200°C.
  10. Allow to rest before cutting.

     

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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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Lobster in Uni Butter

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22
Jul

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Lobster in Uni Butter

by Michele Ow

Looking for a rich and decadent seafood dish? Try this perfect combination of lobster and uni butter that is made of sea urchin by Chef Michele.

Cuisine : European Course : Main Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins Serves : 2

INGREDIENTS:

  • 2 tbsp Shallots, minced (about 2)
  • 2 cloves Garlic, minced
  • ¼ tsp (pinch) Cayenne
  • 1 tbsp Olive oil
  • ½ cup White wine
  • ½ Chicken stock
  • 8 no. Sea urchin
  • ½ cup Butter, cut into chunks
  • 1 tbsp Chopped parsley
  • 1 no. Lobster, halved, claws cracked
  • Salt & ground black pepper to taste

DIRECTIONS:

  1. In a 9-inch sauté pan over medium-high heat sweat shallots, garlic, and cayenne in the olive oil. About 2 minutes, until limp.
  2. Add white wine and chicken stock, reduce this by half.
  3. Add sea urchin, cook it for 30 seconds.
  4. Whisk in butter, chunk at a time, breaking up urchins as you mix.
  5. Add parsley and season with salt and pepper.
  6. Grill lobsters, shells up, for 10minutes.
  7. Turn lobster, spread butter and grill for 5 minutes.
  8. It’s ready to be served!
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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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