Trying to book Le Bernardin in NYC 1 month in advance and it is fully booked except for 515pm. WTH? Too many rich people in nyc. ><
Hey guys ((: so my application just went live.
go to vote.enteract.in and vote for the most innovative booth and share it with your friends. I’ll be eternally grateful ((:
made eclairs a week or 2 ago. ((: I think it was pretty good. The guys finished them in a day. O.o And a found a new metric for my baked goods. If tk brings some up at night for breakfast tomorrow. It means they are good (I realized because he loves the cupcakes I baked and he brought everything up just now). I think he brought the eclairs up after the other guys had a few too. So kiasu, must chope. ((:
Chocolate Eclair Recipe
adapted from Joy of Baking
makes 12 (i think you should double the amount since you already went through so much effort to make it)
1/2 cup (65 grams) all purposeflour
1/2 teaspoon granulated whitesugar
1/4 teaspoon salt
4 tablespoons (55 grams) unsaltedbutter, cut into pieces
1/2 cup (120 ml) water
2 largeeggs, lightly beaten
1 large egg, lightly beaten
1 1/4 cups (300 ml) whole milk
1/4 cup (50 grams) granulated whitesugar
2 tablespoons (20 grams) all-purposeflour
2 scant tablespoons (15 grams) cornstarch(corn flour)
1 teaspoon pure vanilla extract
2 ounces (55 grams) semi sweet chocolate, finely chopped
1/4 cup (60 ml) heavy “whipping” cream (cream with 35% butterfat content)
1/4 teaspoon pure vanilla extract
1/2 tablespoon light corn syrup (or golden syrup or glucose)
Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. In a bowl whisk the flour with the sugar and salt. Place the butter and water in a saucepan over medium high heat and bring to a boil. Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). Transfer the dough to your electric mixer, and beat on low speed to release the steam from the dough (about 1 minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon). Place the dough in a pastry bag fitted with a large plain tip and pipe 12 oblongs of dough (about 3/4 inch (2 cm) wide) onto the baking sheet. (When piping have the bag at a 45 degree angle.) If desired, with a pastry brush, gently brush the tops of the dough with a lightly beaten egg.
Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake for a further 25 minutes or until the shells are a nice amber color and when split, are almost dry inside. Remove from oven and place on a wire rack to cool.
In a heatproof bowl, mix the sugar and egg yolks together. Whisk the flour with the cornstarch and then add to the egg mixture, mixing until you get a smooth paste. Meanwhile, in a saucepan bring the milk just to a boil. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, keep whisking constantly for another 30 – 60 seconds until the pastry cream becomes thick. Remove from heat and stir in vanilla extract. Pour the pastry cream into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature then refrigerate until firm. Whisk or stir before using to get rid of any lumps that may have formed.
Place the chocolate in a heatproof bowl. Heat the cream just until boiling and immediately pour it over the chocolate. Gently stir until the chocolate has melted. Stir in the vanilla extract and corn syrup.
Did bryan boy just flew to singapore only to buy a laptop?! Now I cant wait for cycle 20 ANTM to see which country in Asia he was in where he couldn’t get a “Macbook pro” and he had to fly to Singapore to quote get a laptop, chicken rice and chilli crab.
“Why is there so much work )):”
“Why you never complain that theres so much me before”
“Oh shit. Nevermind nevermind. I realized it doesn’t make sense”
my hysterical laughter.
This shows you then guys can’t multitask. Can’t even come up with a good pacifying thing to say when he’s dota-ing. Lol.
A side note. Never draw a smiley in your exam when you don’t know how to do it. Because my professor drew a face around it representing zero.. >< Also, he supplied beer while we were grading midterms. So..
Custard Bun Recipe
For the bun:
1 tablespoon granulated sugar
¼ cup warm water (105°F)
2 ¼ teaspoon active dry yeast
4 cups all-purpose flour
2 tablespoon lard or shortening
½ cup granulated sugar
1 cup whole milk, warm (105°F)
1 tablespoon vegetable oil
1 tablespoon baking powder mixed with 1 ½ tablespoon water
For the filling:
1/4 teaspoon salt
1/2 cup sugar
About 1/2 cup cornstarch
1/2 cup coconut milk (can replace with normal milk)
2 tablespoons sweetened condensed milk
2 tablespoons unsalted butter, cut into 3 or 4 pieces
2 large egg yolks
1/2 to 1 teaspoon vanilla extract
For the bun
Dissolve sugar in warm water, sprinkle yeast over; let stand 2-3 minutes, and then stir to mix well. Let set until it starts to foam, 10 minutes. Sift flour and make well in the center. Whisk together the lard/ shortening, sugar, yeast mixture, and milk. The fat will not completely dissolve into the liquid. Combine liquid mixture with the flour; gradually incorporate the flour with the liquid to make dough. Knead the dough for 10 minutes (or leave it with your stand mixer and dough hook and mix for 5 minutes. Do not go over a 2 on a stand mixer when kneading dough), sprinkling with flour as necessary. Use the oil to grease the outside of the dough; cover and let rest in warm area 1 ½ hours or until double in size.
Punch dough down and flatten out to about ¾ inch thick. Spread the baking powder mixture evenly on the dough (this acts as a stabilizer). Roll dough up and knead about 10 minutes, or until smooth and satiny. The dough should be firmer than regular white bread dough. Cover and let rest 30 minutes.
Divide the dough into four equal parts. Roll one part by hand to form a rope approximately 9 inches long and 1¼ inch in diameter. Mark into 6 equal parts, 1 ½ inch long. Holding the dough with one hand, grip at the first mark with the thumb and index finger of the other hand and tear away briskly to break off a small dough piece. Continue breaking until you have 8 pieces.
Flatten each piece of dough with your palm. Using a rolling pin, roll each into a round disk, making quarter turn with each roll. Roll to leave the center thick; thinner edges are easier to pleat.
For the filling:
In a saucepan, whisk together the salt, custard powder, sugar, and cornstarch. Whisk in the coconut milk and condensed milk. Heat over medium heat, stir until smooth. Add the butter and continue stirring until the butter has melted. Keep stirring for about 6 minutes, until the mixture has thickens. As the mixture stiffens there may be lumps -> just stir more vigorously to get a smooth texture.
When the mixture is thick enough to stick to the whisk and form a soft peak, move the pan off the heat and whisk in the egg yolks. Put the pan to back on the stove and keep whisking to ensure that the yolks are well incorporated. Continue vigorously stirring for 1 to 2 minutes more, until the mixture thickens to the point where it cleans the sides of the pan and easily comes together as one smooth mass. If you have ever made dough for cream puffs, this is very similar. Stir in the vanilla, then take the pan off the heat. Stir it occasionally for a few minutes to quickly cool it.
At the end, stir the mixture off the heat for a minute and taste it. Make any changes you like at this point, as I suggest above. When you’re satisfied, transfer the filling to a bowl, spreading it out. After the filling has cooled, form it into balls (8 equal portions).
Assembling & cooking
Gather the edges by first pleating counterclockwise. Place the bun seam side down on a parchment paper. Let buns rest, covered for at least 30 minutes. Steam on high heat for 10 minutes.
He bought me a kitchenaid mixer! ((: Early anniversary present. <33 Wanted it for hte longest time ever. I think he got sick of me blaming the weather, my mixer and the oven for my failed macarons and decided to buy me the mixer. Well, MY MACARON HAS FOOT NOW ((: So it’s a worthy investment. 300+ bucks for nice macarons ((: A little more pressure to make nicer/better/prettier desserts now, but its all going well ((:
Have been baking a little more, but work has been piling up too. But i’m happy with my mixer! ((: Look at my oreo nutella macaron with FOOT! ((: Some at the sides are cracked/footless, i think its just that the oven doesn’t have the same temperature at the sides. Its a really primitive oven & stove they have here at the “Malaysian” house, so… But heres the oreo nutella macaron recipe!
Oreo Nutella Macaron
I always use the macaron recipe from bravetart and I guess I wanted a kitchenaid mixer because her directions were based on a kitchenaid mixer. The macaron shell recipe is basically bravetart’s recipe + oreo. But I adapted nutella filling recipe from batterbaker ((: They tasted so great the guys finished them in 2 days
makes about 40 macaron shells (20 macarons total)
115g blanched almonds or almond flour, or whatever nut you like
230g powdered/caster/confectionary sugar
144g egg white, temperature and age not important
24g oreo cookie crumb
2 tsp vanilla extract
1/2 tsp (2g) kosher salt
Preheat the oven to 300° and prepare two parchment lined sheet pans ready. If you use almond flour, just sift it with the powdered sugar and set aside. In the bowl of a stand mixer, combine the egg whites, sugar and salt and turn the mixer to medium (4 on a Kitchen Aid). Whip for 3 minutes. They will not seem especially foamy at that point.
Increase the speed to medium-high (7 on a Kitchen Aid) and whip another 3 minutes, then crank the speed to 8 for go another 3 minutes. At that point, turn the mixer off and add in any extracts/flavor/color and whip for a final minute on the highest speed. At the end of this minute, you should have a very stiff, dry meringue. If the meringue has not become stiff enough to clump inside the whisk, continue beating for another minute, or until it does so.
Now dump in the dry ingredients all at once and fold them in with a rubber spatula. Use both a folding motion (to incorporate the dry ingredients) and a rubbing/smearing motion, to deflate the meringue against the side of the bowl. Just do about 40 folds (REALLY, just count, it’ll work by the end of 40 folds you have a “lava” like batter).
Transfer about half the batter to a piping bag. Pipe the batter on the baking sheet. After piping your macarons, take hold of the sheet pan and hit it hard against your counter. Rotate the pan ninety degrees and rap two more times. This will dislodge any large air bubbles that might cause your macarons to crack. Bake for about 18 minutes, or until you can cleanly peel the parchment paper away from a macaron. If, when you try to pick up a macaron, the top comes off in your hand, it’s not done.
For the nutella fililng, just use the cream from the oreos from the previous step, add in 3tablespoons of nutella, and add in heavy whipping cream (as much as you deem fit). Whisk until you get a stiff peak.
Assemble the macaron and TADAAAAA.