Crepe Cake

Crepe Cake

(recipe adapted & modify slightly from Carol) 

Ingredients 

175g Blue Jacket Plain Flour
10g matcha powder
30g sugar
2 eggs
335g Cowhead UHT milk
30g Cowhead salted butter, melted
1 Tbsp Cointreau 

Fillings
matcha buttercream 
1 can Azuki beans
1 packet ready to eat roasted chestnuts 

Method:

1. In a bowl, whisk eggs, milk, cointreau & butter till combined. 
2. Sift flour & matcha powder in a bowl. Add in sugar.
3. Pour wet ingredients (1) into dry ingredients (2). Mix till combined. 
4. Strain the batter to remove any lumps. Cover & put the crepe batter in fridge for 1hr.
5. Place a non-stick pan on low heat. Add a ladle of crepe batter & quickly tilt the pan to coat the entire surface evenly in a thin layer. Cook for about 1.5min.
6. Remove the crepe & repeat until the rest of the batter has been used.

Magimix

Magimix had recently launch a new product called ‘Le Patissier’.  This Patissier mixer & multifunction food processor  is a complete & compact culinary assistant for both domestic & commercial use. 

Equipped with multi accessories including a stainless steel patisserie bowl, a strong kneader & 3 food processor bowls, this new kitchen helper juices, mixes, blends, chops, slices, grates, dices, kneads, emulsifies & basically offers every complete solution to the busy chef & home chefs alike.

 

Le Patissier is easily operated by 3 buttons & allows access to all functions & makes preparing all recipes a breeze. It comes with easy to use accessories & a lid for a clean & safe operation as well as an accessory box which provides safe & compact storage.

Equipped  with 1 stainless steel bowl for large pastry & bakery quantities & 3 food processing bowls allows one to carry out several tasks in succession without the need to wash & clean in between each process.

Manufactured in France, Le Patissier comes equipped with a powerful , ultra quiet commercial grade induction motor (1500W). All parts & accessories are also made in France. There is a 20 year guarantee on the motor & 3 years on parts & accessories. 

I am glad to be invited to attend their special launch at Tête-á-Tête cafe with Mr Patrice & witnessed the demonstration on the use of  Le Patissier by Chef  Lester.

Chef  Lester demonstrated the making of  Pavlova that involves the whipping of meringue & pastry cream. I am amazed at how Le Patissier is able to achieve the desired consistency for meringue & creams within minutes with its egg whisk (refer to the photo below of egg whisk) instead of the usual balloon whisk that we use on mixers.

 Chef  Lester piping the meringues onto baking tray

Chef Lester doing the final touch up to the mini pavlova before serving 

Topped with an edible flower, this mini pavlova is not only cute & pretty to look at but also tasted excellent. There is a well balanced of sweet & tartness from the berries pastry cream & fresh berries.  

Besides pavlova, we also had the opportunity to sample other yummy desserts - macarons, coffee cream puff & lychee mousse.

Le Patissier is now on promotional price at $1199 (www.magimix.sg/shop/magimix-le-patissier). It is available online & retail stores in Tangs. Do hop over to their website to gain more information about Le Patissier & other products. 

I would like to take the opportunity to thank Com 1'Chef for the invite.

Matcha Lava Cake

Recipe for Matcha Lava Cake
(recipe adapted from here)

Ingredients:
60g Ghirardelli white chocolate
40g Cowhead salted butter, softened.
40g fine sugar
1 egg
8g matcha powder
25g Blue Jacket Cake Flour

Method:
1. Butter two ramekins & dust with some flour.
2. Microwave white chocolate & butter together in a bowl till melted. Stir till smooth.
3. Mix in the sugar & egg till combined.
4. Sift in flour & matcha powder. Mix well until no visible lumps.
5. Pour into prepared ramekins. Cling-wrap surface of ramekin & put into the freezer for 40mins.
6. Bake in a preheated oven @ 200C for 10mins.
7. Leave cake in the ramekin to cool down slightly. Use a spatula to run the sides of the cake & gently flip the ramekin onto another plate.
8. Dust with some icing sugar before served.

Almond Cranberry Bread Roll

Killer Toast
(recipe adapted from Victoria Bakes)

Ingredients:
260g Blue Jacket Bread Flour
3g instant yeast
60g egg + 70g dairy whipping cream + 50g Cowhead UHT milk
30g sugar
2g salt
30g Cowhead salted butter

Fillings:
(recipe adapted from Min's blog)
50g Cowhead salted butter, soften
50g fine sugar
60g egg
100g almond meal
1/2 tsp cinnamon powder
*Mix everything in a mixing bowl until combined. Set aside for later use.

100g dried cranberries
Almond flakes

Method:
1. Dough: mix all ingredients (except butter) together & knead till you get a smooth & elastic dough. Incorporate butter & knead till window pane stage.
2. Roll dough out into a rectangle. Spread fillings & cranberries on top of dough. Roll dough up like a swiss roll & divide into 8 portions. Proof for 1hr.
3. Spray some water on top of buns & sprinkle almond flakes. Bake in a preheated oven at 170C for 30mins.

Verdict: This bread dough is very soft after kneading. It is easy to handle & non sticky at all. This is indeed a 'killer toast' as the texture of the bread is amazingly soft. It is definitely worth to give this recipe a try if you have not done so.

Pineapple Upside Down Cake

Pineapple Upside Down Cake

 

Ingredients:
Topping:

some Cowhead softened butter for greasing

3 Tbsp brown sugar

5 slices Hosen canned pineapple slices 

8 Hosen maraschino cherries

Cake:

125g Cowhead salted butter

80g sugar

2 eggs

125g Blue Jacket Cake flour

1 tsp baking powder

30g pineapple juice

2 Tbsp rum / maraschino syrup

Method:

1. Topping: Grease the base of an 8" heart shaped tin generously with butter. Then, sprinkle brown sugar on top. Arrange the pineapple slices & cherries. 

 

2. Cake: Cream butter & sugar until light. Beat in eggs one at a time until combined.

 

3. Add in sifted flour & baking powder till combined. Add in pineapple juice & rum. 

 

4. Spread cake batter over pineapple rings. Bake in preheated oven oven at 160C for 30mins. 

5. Allow cake to cool in pan slightly before inverting & unmolding the cake.