DIRECTIONS:

Crust

1. Mix the flour and the sugar in a bowl.
2. Chop the butter and rub it into the flour until it resembles bread crumbs.
3. Stir in the water and the vinegar. Place the dough in plastic wrap and refrigerate for 30 min until firm.

Filling

1. Peel and Chop up Four of the apples. Place them in a pan with the butter, sugar, cinnamon and the nutmeg. Add 2 tbsp of water and cook over high heat until the mixture starts to bubble.
2. Turn the heat down and cook until the mixture all the moisture evaporates.

Assemble the Tart

1. Divide the dough into 3 parts. Roll the out on a floured surface and place on a baking sheet with baking paper. Sprinkle the dough with a little cinnamon sugar. Top with the apple mixture, leaving an inch of space around the edges.
2. Slice the fifth apple and arrange on top of the filling. Roll up the edges, to form sides to the tart. Sprinkle over some more cinnamon sugar and bake at 180C for 25 min or until golden brown.
3. Warm the apricot jam with a tsp of water and brush the top of the tart for a glossy finish.

DIRECTIONS:

1. Preheat oven using 170°C. Prepare a 10” x 10” or 25cm baking tray and line with silicon mat or parchment paper over the design template. Grease the silicon mat/parchment paper with vegetable oil.
2. Beat 3 egg yolks with 35g of sugar for about 8-10 minutes till it forms into a thick pale yellow mixture.
3. In a separate bowl, combine 60g of water, 40ml vegetable oil and ½ tsp vanilla essence.
4. Pour in slowly in addition to the egg yolk mixture, till it is fully incorporated with the egg yolk mixture.
5. Sift in 80g of cake flour and continue to beat till batter is sticky.
6. In 3 separate small bowls, add 2 tsp of egg yolk batter & 1 tsp of cake flour in each small bowl.
7. In a separate bowl, beat 1 egg white till glossy and stiff peaks are about to form, add a pinch of corn flour and continue to beat until stiff.
8. Add 2 tbsp of the egg white mixture to each small bowl and set aside the remaining egg whites mixture.
9. Add 1/8 tsp of cocoa powder to one of the bowl and mix well.
10. Add black food colouring to one small bowl and mix well.
11. Transfer the 3 bowls of pattern mixture into 3 separate piping bags.
12. Pipe the black coloured pattern mixture to draw the eyes and nose of the bear. Put inside oven to bake for 1 min.
13. Once the eyes and noses are baked, pipe the white and brown pattern mixture to draw the bear’s snouts. Bake in oven for another 1 min.
14. Once the snouts are baked, pipe the remaining white and brown mixture to draw the bear’s faces on top of the snouts. Bake further for another 1 min.
15. Add ¼ tsp of red food colouring to the egg yolk batter.
16. In a big mixing bowl, beat 3 egg whites with 30g caster sugar until it turns glossy and stiff peaks, add in 1tsp of corn flour and continue to beat till stiff.
17. Mix in the remaining egg white and mix well.
18. Add the egg white mixture, 1/3 at a time, to the egg yolk batter and fold in using the spatula.
19. Dust the baking tray light with some cake flour to avoid cake sticking to the silicon mat.
20. Pour batter onto the baking pan with baked patterns. Spread the batter evenly using the spatula. Gently tap pan onto the table to release any air pockets.
21. Bake in preheated oven for 15mins. Remove from oven and cover with a new sheet of parchment paper. Invert the pan onto a wire rack and unmould the cake.
22. Gently peel of the silicon mat and use a new sheet of parchment paper to cover the top of the cake to allow latent heat to escape for about 5 minutes.
23. Invert the cake onto the silicon mat and roll up the cake and leave it to cool for 15mins.
    

    To make the whipped cream filling:

24. Dissolve the gelatine powder completely in hot water.

25. Using an electric beater, whip the cream with sugar using high speed till it becomes glossy and stiff peak, add in the gelatine solution. Continue to beat for another min.

26. Put in the refrigerator to chill until ready to use.

    To assemble:

27. Dissolve 10g sugar in 20g of hot water.

28. Unroll the cake and brush the cake with the sugar syrup and spread cream filling evenly, leaving a 3cm space at the opposite end.

29. Wrap the cake with parchment paper and twist both ends to secure the roll.

30. Refrigerate for at least an hr and slice off both ends of the deco roll before serving.

DIRECTIONS:

1. * Preheat oven to 170-180°C. (One Bowl Method)
2. Melt Butter and set aside to cool.
3. Mix eggs, milk and banana puree till well combined.
4. Sift all dry ingredients into bowl. Mix on low speed to combine.
5. Slowly add wet mixture into dry ingredients.
6. Slowly add melted butter/oil into mixture and mix till well combined.
7. Once fully incorporated, divide into 2 equal portions using a weighing scale into greased and lined 6” tins. About 500g each.
8. Bake for 40-50 mins till a cake tester comes out clean.
9. Unmould and cool the cake onto a rack.
10. *Keep at room temperature for up to 3 days or keep chilled for up to 7 days.
11. Prepare a Bain Marie/Water Bath.
12. Combine egg whites and sugar in a grease proof metal/glass bowl.
13. Over a steaming Bain Marie, heat the mixture gently while stirring regularly.
14. To test if the egg white mixture is ready, rub it between your fingers to feel if the sugar has dissolved.
15. Once ready, remove from the heat.
16. Using the whisk attachment, start at med till a solid white meringue forms and then switch to Med High. It takes about 5 minutes.
17. Once the mixing bowl feels cool to touch, switch to the Paddle attachment.
18. At low speed, add butter cubes one at a time until fully incorporated.
19. Turn to med high speed and whip for 2-5mins.
20. Add cookie butter and cinnamon to taste. Whip till incorporated.
21. This buttercream keeps up to 7 days.

     

     

DIRECTIONS:

1. Preheat oven at 180°C. Spray a 12-cup non-stick Bundit pan with cooking spray.
2. Place chocolate in a heatproof bowl and pour boiling water over and stir until chocolate has melted. Set aside to cool.
3. Place butter with caster sugar, brown sugar and vanilla extract into a mixing bow. Fit in the paddle attachment and beat on medium-high speed until mixture is pale and creamy.
4. Add in the eggs, one at a time, beating well after each addition.
5. Reduce the speed to medium and gradually add in the chocolate mixture, beating until well combined.
6. Add in the sour cream and fold in well.
7. Sift the icing sugar over the mixture and fold in slowly. Sift in the flour and cocoa powder and fold in until mixture is well combined.
8. Scrape batter into prepared baking pan and bake for 45 – 50 mins. Transfer to a wire rack set over a parchment paper lined baking sheet. Let cool 30 mins before turning out onto a wire rack to cool completely.
9. Bring cream to a boil in a medium pot. Add chocolate and let stand 5 mins. Add salt and stir until smooth. Let stand for 10 mins, and then pour over cake, allowing the glaze to drop down sides and cover cake. Let set 3 hours at room temperature or 1 hour in refrigerator.

DIRECTIONS:

          For Vanilla Custard

1. In a pan, bring the milk to a boil. Open the vanilla pod and add the seeds & pod – cover the pan and let the vanilla infuse for 15 minutes or more.

2. In a bowl, combine sugar and egg yolks and whisk until the mixture is light and foamy. Add the corn starch and mix with egg mixture.

3. Bring the vanilla milk to a boil, remove the pod and pour it over the egg mixture, stirring constantly.

4. Pour everything back into the pan over medium heat. As you whisk — you must whisk constantly to keep the eggs from scrambling — you’ll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as it gets hotter and hotter, it will start to thicken and the whisk will leave tracks. Heads up at this point — the tracks mean the cream is almost ready. Don’t stop whisking or checking the temperature, and have patience —depending on how much heat you’re giving the cream, getting it thick can take as long as 10 minutes.

5. As soon as it comes to a boil*, remove the cream from the heat and strain it into a bowl. Let the cream stand, stirring occasionally, until it cools to 40 degrees C, about 10 minutes (it will thicken even more). You can put the bowl on an ice bath to drop the temperature faster.

6. *Tip: Starch helps the cream to thicken and prevents the eggs from curdling when brought over 85°C.

   For Mango Passion-Fruit Coulis

7. Peel the mango and cut the flesh in cubes.

8. Put them in a blender, adding some sugar syrup, lime juice and passion fruit juice. Blend them and strain if necessary

   For Egg Whites

9. In a bowl, whisk the egg whites and cream of tartar until stiff. Add the sugar and whisk until the egg whites form a « bird beak ». Add the lime and mix with the egg white.

10. Spoon the stiff egg white in small mould (ceramic or glass).

11. Cook in a microwave at 600 W for 45 seconds, four at a time. When cooked, remove from oven and coat them with some roasted coconut.

    To Serve

12. In a bowl, ladle some vanilla custard, add some mango passion-fruit custard and top with a « floating island ».

     

DIRECTIONS:

         For the Chocolate Sponge

1. Sift Group 1 together.

2. Beat the egg white and sugar till peak.

3. Add in the yolks and whisk till fluffy.

4. Fold in Group 1 by hand.

5. Add in Group 3 & fold in by hand.

6. Bake at 200ºC for 12-15 mins.

   For the Chocolate Mousse

7. Melt the dark couveture over a double boiler (saucepan with simmering water).

8. Take away from the heat and add in the egg yolk and whisk until the couveture has fully melted.

9. Measure and whip 160 g (5.6 oz.) of the heavy cream again to a uniform consistency.

   For the Fresh Chantilly Cream

10. Brush cake with the cherry syrup.

11. Spread the mousse on top.

12. Arrange the cherry on the roll.

13. Fold the bottom part of the sponge with the baking paper. Then lift the baking paper and roll up the cake. Use a long ruler to tighten the roll.

14. Divide roll into thick pieces. Decorate with swirls of whipped cream, chocolate flakes and cherries.

     

DIRECTIONS:

          For the Mango Mousse

1. Soak gelatin in cold water for 10 mins.

2. Bring the orange juice with the mango puree and basil leaf to a simmer.

3. Pour the gelatin into the hot mango puree

4. Stir the hot puree over ice water till cool.

5. Mix the whipped cream with the meringue briefly.

6. Fold the mexture into the cooled puree.

7. Pour into the cake ring and place a small cake ring in the middle.

8. Freeze the mango mousse.

   For the Mango Cream

9. Mix everything together and go through a sieve.

10. Simmer the mixture in a pot till thick.

11. Add in the butter & pomelo pulp.

    For the Mango Jelly

12. Boil the mango puree with the water.

13. Add in the gelatin.

14. Add in the liquer if using.

    Assembly

15. Place a piece of sponge on the bottom.

16. Spread the mango cream on top.

17. Remove the mousse ring and the tart mould from the mango mousse.

18. Place on top of a wire rack.

19. Pour the mango jelly over the mango mousse.

20. Place the mango mousse on top of the sponge cake.

21. Spoon some mango cubes and pomelo pulp in the middle of the cake.

22. Brush some jelly at the side of the sponge.

23. Sprinkle a little almond flakes around it. Serve chilled.

DIRECTIONS:

         For Puff Pastry

1. Cut each sheet into 8 equal pieces.

2. Lay them on a greased baking sheet. Dock them with a fork. Place another baking sheet over them and bake at 190°C for 10 minutes.

3. Remove the top baking sheet, reduce the heat to 180°C and bake until golden brown (about 5 to 10 minutes). Allow to cool.

   For Custard Filling

4. Heat the milk in a sauce pan.

5. At the same time, whisk the egg yolks and sugar together till creamy. Whisk in the corn flour and the vanilla bean paste.

6. Drizzle in the warm milk, whisking all the time.

7. Pour it back into the sauce pan and cook until the custard bubbles and thickens.

8. Take it off the heat and add in the butter.

9. Cool completely. Refrigerate for an hour.

   For Assembly

10. Pipe the custard on a piece of puff pastry (with a star shaped nozzle if desired).

11. Place sliced strawberries over.

12. Put another puff pastry layer on top and repeat the layering.

13. Place the third puff pastry over and refrigerate for one hour.

14. Dust with icing sugar before serving.