Recipe from Chef Alan Kok
- 1 slice 8" sponge cake
- 250g cream cheese
- 3 egg yolks
- 150ml fresh milk
- 150g durian flesh (pureed)
- 3 egg whites
- 60g caster sugar
Durian Cheesecake (soft) 2
Durian Mousse Cake
It's been very long time I've not doing anything here. No baking and no blogging as I was very sick for the pass few weeks, but now I feel much better and trying to share a recipe with you - all my supporter and blog lovers. I made this last month and like the texture very much. I'm quite particular with mousse texture before too much gelatin will produce a hard jelly type which couldn't give the "melt in the mouth" and creamy texture whereas not enough gelatin would afraid the mousse will not set nicely.
This time the texture is just right to what I was looking for and really happy with the result. Airy soft, moist and creamy. For Durian lovers, you will like it. My guests enjoy it very much!
Recipe for 8 x 5cm individual cake:
For the base:
100g digestive biscuits
30g butter (melted)
For the durian mousse:
200g durian flesh (pureed)
3 pieces gelatin leaves
200ml whipping cream
1 tablespoon lemon juice
2 egg yolks
50ml milk
40g caster sugar
- To make the base, process the biscuits in a food processor to make rough crumbs and add the melted butter. Process again until it makes damp, clumping crumbs and then tips them into every chef rings. Press the biscuits crumbs into the bottom of the tin to make an even base and put into the fridge while you make the filling.
- Put the gelatin leaves in cold water. In a sauce pan, warm the milk with sugar until the sugar completely dissolved. Add in the softened gelatin and mix well. In a large bowl, add in the egg yolks then gradually pour the warm milk to mix with the yolks. Mix in the lemon juice and durian flesh until well combine.
- Whip the whipping cream until stiff peak. Fold it into the durian mixture and divide the mixture into every chef rings. Chill in the fridge until it set. Enjoy!
Xmas Log Cake 2014
It has been quite a busy year for me. I thought after my little one started his schooling I could have more time to do my own things but seems like things are still queuing behind hasn't completed yet and now come to the end of the year. Hopefully the coming year I will plan my works better and be more organised.
No much time to share too many stories here but as usual a xmas log cake for this festive season to wish you a blessed Christmas and happy new year 2015.
It's quite a big cake about 3.5 kg which is custom made for December birthday babies in my cell group and it's just enough to feed about 30 members.
Have a joyful Christmas !
Peach Cloud Cake
I named this cake as cloud cake because it's tasted as soft and light as cloud. The texture is melt in the mouth like eating without adding any colorie to your body. This cream cake is well accepted by many people for the cake is cottony soft and texture is not so sweet that will make you feel want to have another bite after one and never get enough of it.
For 10 inches sponge cake X 2
Ingredients
180g egg yolks
80g caster sugar
140g vegetable oil
180g full cream milk
240g plain flour
540g egg whites
160g caster sugar
600g whipping cream
canned peaches (sliced)
150g frosty whip powder
240g cold water
Whisk the egg yolks with caster sugar until pale in color then add the oil follow by the milk. Shift in the plain flour and mix until no any lumps left.In another clean bowl, whisk the egg white until frothy then add the caster sugar in three batches and keep whisking until nearly to a stiff peak foam.
Fold in the egg white mixture to the egg yolk mixture in three batches until well mix. Divide the mixture into two round lined baking pan and bake in 100C preheated oven. Bake at 100C for 15 minutes follow by 120C for 25 minutes then 140C for 20 minutes and lastly 150C for 30 minutes. Bring out the cakes from the oven to cool down while preparing the cream.
Whisk the whipping cream until stiff peak and chill in the fridge. Whip up the frosty whip powder with cold water until thicken then chill in the fridfe . Divide each cake into two portions, you will have four pieces of cake.
Place a piece of cake on a cake board, spread some whipped cream and arrange some sliced peaches. Cover the peaches with a layer of cream then place another peice of sponge on top. Continue with this process until you got a tall cake. Cover the whole cake with whipped cream and freeze the cake until whipped cream is harden.
Spread the frosty whipped cream to the whole cake and smooth it nicely. Pipe some spiral pattern and arrange some peaches on the top. Cover the side of the cake with some toasted almond or puff pastry flakes. Chill for 4 hours before serve.
Lemon Curd Hokkaido Cupcakes II
This hokkaido cupcakes become my number one bake product of the year. People had tried never get enough of it.
32 cups of Hokkaido cupcakes
Ingredients
180g egg yolks
80g caster sugar
140g vegetable oil
180g full cream milk
2400g plain flour
540g egg whites
160g caster sugar
400g whipping cream
100g frosty Whip powder
160g cold water
For the Lemon Curd
4 large eggs
120g caster sugar
130g lemon juice
2-3 lemon zest
90g Butter
Combine the eggs, sugar, lemon juice and zest and cook over a double boiler until smooth and thicken. Add butter and stir for the final shining and silky consistency. Set aside to cool while preparing for the hokkaido cupcake.
Whisk the egg yolks with caster sugar until pale in color then add the oil follow by the milk. Shift in the plain flour and mix until no any lumps left. In another clean bowl, whisk the egg white until frothy then add the caster sugar in three batches and keep whisking until nearly to a stiff peak foam.
Fold in the egg white mixture to the egg yolk mixture in three batches until well mix. Divide the mixture into each hokkaido cups about 80 to 90 percent full and bake in 100C preheated oven. Bake at 100C for 10 minutes follow by 120C for 20 minutes then 140C for 15 minutes and lastly 150C for 10 minutes. Bring out the cupcakes from the oven to cool down while preparing the cream.
Whisk the whipping cream until stiff peak. Place into a piping bag and chill in the fridge. Combine the frosty whip powder with cold water then whip until thicken. Put into a piping bag with flower tip attached. Once the cupcakes completly cool down, pipe some lemon curd into the cupcakes then follow by the whipped cream. Pipe leftover lemon curd at the center of the cake and lastly pipe out the frosty whip cream. Chill in the fridge and it is best serve cold.
Profiteroles
This is one of my son favorites snack. The happiness of watching him enjoying every bites of the profiteroles is hard to describe. If he would eat the profiteroles like having his normal meal that would be good.
I think not only my son, everyone including adult would love to eat this cute and delicate dessert, I would!
Again, I dig out my very old recipe for the choux pastry as well as the pattieserie cream. I still find this recipe is the best for me. The pastry puff up nicely and stay soft even until the 3rd day from the fridge. The feeling of the first bite is so wonderful when the cold cream ozzing out from the pastry. Arhh... try it!
Recipe for 20 puffs:
For the Puff:
70g plain flour
3 beaten eggs
100g water
60g unsalted butter
Pinch of sugar and salt
For the pattieserie cream:
3 egg yolks
200ml milk
60g sugar
20g plain flour
10g unsalted butter
1 tsp vanilla extract
For the puff, boil the water, butter and pinch of sugar and salt in a cooking pan until its bubbling. Off the heat, immediately add in all the plain flour and mix with a wooden spoon until well combine and become a smooth dough.
Add half of the beaten eggs and mix (this stage is a bit hard work but please patient and keep stirring until the egg mix into the dough.) Once the eggs completely mix with the dough, you will find it quite dry and hardly to mix. Add the beaten eggs little by little into the dough and continue mixing. You might not finish using all the beaten eggs. You will need to have a smooth and thick consistency of the mixture. When the spoon lift up the mixture, it should drop back to the pan slowly and form a transparent smooth skin from the spoon to the pan. The mixture should not too dry or too wet.
Once you get the right consistency of mixture, transfer it into a piping bag and pipe out about 20 dollops of mixture on a baking tray with baking paper.
Dip your fingers with some water and gently touch the tip of the mixture. This is to prevent it over burning on the top while it's baking in the oven. Then spray some water on the mixture surface. (Not too much)
Bake at middle rack of 200'C preheated oven for 15 minutes until it puff up then turn the temperature to 170'C and bake for another 15 minutes. (DO NOT OPEN THE OVEN DOOR DURING BAKING)
Transfer the puff on a wire rack to cool down.
For the pattieserie cream, boil the milk with sugar until sugar dissolve but not boiling. Meanwhile, mix the egg yolks and flour to a thick paste but no lumps. Add two tablespoon of milk if you find it too dry to mix.
Pour the dissolve warm sugar milk into the egg yolks mixture, pour little by little and mix with a hand whisk until everything combine. Then, pour back the mixture into the cooking pan. Cook with very low heat and keep stirring until it thicken.
Once the mixture is thicken, remove from the heat and keep stirring until the heat slightly cool down but slightly warm. Then add in the butter and vanilla extract. Continue stirring until well combine.
Transfer the cream into a plate and cover with cling film. Make sure the cling film touch on the mixture, this is to prevent it from skin forming on its surface. Chill the cream in the fridge and ready to use.
Melt 100g of dark chocolate with 100g cream in a sauce pan. Stir and combine well.
To assemble the profiterole, poke a small hole with a knife or chopstick on top or side of each puffs. Fill the cream into a piping bag and squeeze into each puffs. Coated the top with melted chocolate and chill in the fridge for few hours before serve. Best serve cold within 2 to 3 days provided keeping well in an airtight container in the fridge.
Praline Chocolate Cake ll
After many years playing with variety of cake recipes, I would still like to stick with certain recipes that suit my taste buds as well as my loves one just like this praline chocolate cake. We had the first taste 10 years back and till now we still miss it and find it is the best. I just realised it hasn't occurred in my menu ever since four years back. As this cake needed lots of effort, it will only be made in special occasion. I took an ppopportunity of a cell group birthday party to make a huge one recently, a big round 10 inches approximately 3.3kg praline chocolate cake.
This cake again won over everyone taste buds. It's well accepted no matter the youngest to the oldest and even a non appetite person ask for half ended up eat a whole piece of cake. I was not in the party but all good feedback was leaving after all and I believe the wonderful cake is unforgettble one.
Thank you for a cell member reserved a piece for me and so I able to take a picture of the inner part of the cake as well as tasted it myself. I'm quite happy with the result as the praline taste very well with the cream, chocolate and soft layers of sponge cake.
Recipes for 10 inches round cake
Ingredient for 10 inches cocoa sponge:
254g egg whole eggs
40g egg yolks
169g Caster sugar
26g sugar syrup
1.25g salt
133g plain flour
1.25g baking soda
Vegetable oil 40g
26g cocoa powder
26g fresh milk
Heat up corn oil at low flame, turn off flame, add in cocoa powder and mix well, set aside.
Beat whole egg and egg yolk, sugar and salt on HIGH speed till foamy.
Add in glucose and continue beat on MEDIUM speed till double in volume and ribbon-like.
Sift in cake flour and baking soda, beat on LOW speed till mix well.
With a spatula, take 1/3 of the batter and mix it with oil cocoa mixture, fill in this mixture with the remaining batter, combine well. Last add in milk and mix well.
Pour batter in a 10” round baking pan and bake for 35mins at 180c.
Remove from the oven and invert the pan immediately. Let cool completely before unmould.
Ingredient for 10 inches plain sponge cake:
5 whole eggs
150g caster sugar
133g plain flour
50g unsalted butter (melted)
Beat the whole eggs till yolk and white mixed together. Place under a double boiler keep whisking the eggs and gradually add in caster sugar in three batches. When the sugar dissolved and the batter is slightly thicken remove from the double boiler. Continue to whisk the batter until pale in color, double the volume as well as thicken.
Gradually add in the shifted flour and fold gently and slowly with spatula. After the flour well cooperated with the batter, add in the melted butter. Combine well and pour into a baking pan. The baking pan should be lined with baking paper and grease and coated with flour at around the baking pan.
Spray some water a thet batter and bake at 180C preheated oven for 30 minutes then turn the heat down to 170C bake until the top golden brown and the sponge cake spring back when lightly press by a finger at the center.
Ingredients for the praline paste:
120g whole hazelnuts
150g caster sugar
150g water
Lightly toast the whole hazelnuts on a baking sheet.
In a stainless steel sauce pan, combine caster sugar and water. Do not stir. The mixture will reduce. Allow to caramelize and you will see the sides start to color first. Once the sugar reduction has caramelized, remove from heat. Add the lightly toasted hazelnut to the caramel then stir briskly, this should be done very quickly as the sugar reduction will start to harden. The heat from the caramel will warm the nuts and allow the hazelnuts essence to permeate. The nut caramel is then poured onto a greased marble slab. Allow the caramel to cool. Once cool use a spatula to spread and press the nut caramel in an even layer. Flip the cooling layer over. Allow to harden. Use a rolling pin or some other weighty tool to break up the hardened nut caramel. The pieces should be small enough to fit in your food processor. Pulse the food processor until the pieces begin to smooth until a smooth paste.
Chocolate praline truffle (makes 22 pieces):
130g 70% Dark chocolate
125ml cream
25g unsalted butter
some toasted almond nibs
Add the cream and dark chocolate in a clean bowl and melt on a double boiler. Once the chocolate melted add in the butter until well combine. Once the mixture cool down. Chill in the fridge for 30 minutes until a thick consistency.
Place the chocolate mixture into a piping bag and squeeze out equal amount of round chocolate on a tray with baking parchment.
Chill in the fridge until harden.
Coat the balm of hands with sugar powder and roll each chocolate into ball shape. Chill in the fridge until set.
Coat each chocolate truffles with praline paste then coated with toasted almond nibs. Chill in the fridge until ready to use.
Chocolate mix nuts pieces:
100g dark compound chocolate
Some mix nuts
a handfuls of shelled pistachio
a handfuls of skinned hazelnuts
a handfuls of whole almond
a handfuls of walnuts or pecan
Melt the dark chocolate on a double boiler. Toast all the nuts in a 160C preheated oven until lightly brown. Roughly chop into small tiny pieces. Add them into the melted chocolate and spread evenly on a tray with baking parchment. Chill in the fridge until harden. Break the chocolate nuts into pieces and store in a container. Keep in the fridge until ready to use.
Garnishing:
500ml whipping cream
2 teaspoon vanilla extract
2 tablespoon sugar powder
150g ready made praline paste
350ml whipping cream
150ml cream
50g 70% Dark chocolate
some toasted almond nibs
Some baileys for brushing on the cocoa sponge
some cointreau for brushing on the plain sponge
Whip up the 500ml whipping cream with vanilla extract and sugar powder until thicken. Chill in the fridge while preparing others cream.
Whip the 350ml whipping cream until slightly thicken then add the ready made praline paste. Whip until thicken. Chill in the fridge while preparing the chocolate cream.
Melt the chocolate and cream in a sauce pan at very low heat. Turn off the heat after the chocolate melted and stir until well combined. Set aside and start to assemble the cake.
Slice the plain sponge and cocoa sponge into three equal sheets. You will only need two sheets of cocoa sponge cake and two sheets of plain sponge cake. Keep leftover in the freezer for future other purposes.
Place a piece of cocoa sponge on a cake board, brush some baileys on the sponge then spread a layer of the vanilla cream on the cocoa sponge evenly. It's better to use the piping bag to pipe out the cream, that would be much even. Place a plain sponge on the vanilla cream then brush with some cointreau and pipe out the praline cream on top. Place another cocoa sponge on the praline cream with baileys brushed and pipe out the vanilla cream. Place the last piece of sponge cake with cointreau brushed and pipe out a thin layer of praline cream and chill in the freezer until the cream has set. Spread the vanilla cream around the top and and side of the whole cake then chill in the freezer for 30 minutes. Coat some toasted almond nibs at the side of the cake. Then, pour the chocolate cream on the top and use a spatula to spread evenly and left some sauce drip down from the edges. Chill in the fridge until the chocolate set. Pipe some cream around the top edges then spread left over praline paste at the center evenly.
Arrange the chocolate praline truffles and the chocolate nuts pieces on the cake. Chill the whole cake in the fridge
overnight before serve.
Too much work??? Worth the effort for special occasion really!!!
