Sunday, November 27, 2011

Brownies contestant #3

ok.. back on the track.. closing all the orders for now, it is time for my pleasure...

my son keep asking me to make some choc cake.i did , steamed choc cake (lazy mode) but still didn't satisfies you want cake layered with choc mousse? nope... choc cheese cake?nope.. whatever then.. its 10.30 pm after dinner, dishwashing etc... time for 'Planet of the Apes ' movie ... with mr husband the movie man.. i can see there is butter.... some ground hazelnuts... some choc bar.. still have some eggs... ok then... im making brownies again, testing another recipe... adapted from taste goblet, thank you for sharing

compared to the other recipes, this one used less flour ratio so it tends to have more moisture and fudgy texture.. i must say between cake and chocolate son loved it but my husband prefer brownies contestant#1.. me? mmmmm...

Ingredients u need...

¾ cup butter i used about 170 gm after conversion
1 ½ cups sugar
2 eggs
3 tsp vanilla

½ cup cocoa powder

¾ cup plain flour
¾ cup pecans (or any other nuts)* i omit this one as my son doesn't like nuts but i replaced with 1/2 cup of ground hazelnuts

½ cup white chocolate buttons*
½ cup dark chocolate chunks/chips*
*i used both equal to 1 cup of chocolate chunk because that was available at that moment

How to make ?

As i mentioned before, just don't worry about the technicalities

  • Started with chocolate and butter.For a safer mode... melt both using the brain marie@ double boil method (pls refer to previous post) where u melt the chocolate on the water bath/steamed.Set aside
  • Done that.In a bowl, put all the other ingredients in.The eggs, flour,cocoa, vanilla and nuts if u do.
  • Pour the melted choc into the bowl and beat it vigorously (i loved this part) with wooden spoon.You'll get a thick runny and shiny batter.Some of the recipes ask you to add the eggs and beat in the melted chocolate and butter... i've done it in the previous but this one i just throw everything in.. the result is still the same, so don't worry so much ok..
  • Lastly, pour the batter into the baking tray.Bake it at 180'c at about half an hour or so, really depend on the oven and the size of ur baking tray.If you wish to have a gooey texture, bake it in less time.

You can served it while its hot but my husband prefer if it comes from the fridge.

Saturday, November 5, 2011

Pistachio macaron.. you are gonna love it

It is a little bit pricey.. but worth the effort

Pistachio macs has been a house fav.. except for my son, he hated the nuts..

Ever since i had a success in my macaron journey.. up and down..i was getting more excited , looking forward in trying new flavours... new colours.. new shape maybe.. so many variation out there just like having handbags and shoes.. you wanted to try something new ,yet attractive... something flashy....and sexy

I wanted to make a macaron with an intense pistachio filling and shell.Nothing pays the pleasure of having a delicate crunch and soft moist macaron shell in your mouth... yummy..I tried making the pistahio ganache but the buttercream pistachio filling is still my fav as it gives a smooth and lighter feeling compared to ganache and cream cheese+pistachio filling.So far i think book from jose is my fav besides the famous pierre hermes macaron macaron book.. here is the recipe..using italian method

Recipe source : secrets of macaron by Jose Marechal

The Ingredients :

(for the smooth paste - tant pour tant)
120 gm ground pistachios #im too generous..i used al pistahios, no almond
80 gm ground almonds
200 gm icing sugar
80 gm egg whites

(for sugar syrup)
75 ml water
200 gm castor sugar
#need to have candy thermometer or use manual method (sugar drop in water to look for soft ball form

(for meringue)
80 gm egg whites

  • Prepare the almond paste (tant pour tant) and set aside
  • In a saucepan, bring the water and sugar to the boil , while that, beating the egg whites to soft peaks.
  • When the sugar reaches 115'c, remove the saucepan from the heat, increase the speed of your mixer and pour the syrup in a thin stream into the beaten eggs (meringue)
  • Continue to beat the meringue until it cools a little or some might said about 50'C
  • Combine the almond paste that we made earlier into the meringue.At this stage you might want to add some food coloring or during making the almond paste.To create this pistachio color i add some green and yellow food coloring.
  • Using a flexible spatula, incorporate the mixtures well.Carefully working the batter, not to overworked (a technique called macaronage) or else the batter will be runny and you are going to lose the "feet".You should stop when the mixture resulting a smooth flowing.Another test is by piping a small macaron on another paper. if there is still a "nipple" then you should work a little bit more.
  • Fill the batter in pipping bag and pipe out small onto the parchment paper.Lightly tap the botom of the tray and allow the macarons to form a crust (croutage-drying time).may take about 30-60 mins depends on weather and room temperature.
  • Lightly touch the top, if it doesn't stick then it is ready .
  • Preheat the oven and bake at 150"C for about 15 mins (ovens may vary -depends, no fan oven might take higher temperature)

For the filling ... there are so many selections that u can make but i still prefer the buttercream

Ingredients :

250 gm butter
25 gm icing sugar
150 gm pistachio paste

Want to know how to make your own pistachio paste using pierre hermes recipe? click here

Beat the soften butter into a smooth and creamy texture.Add the icing sugar, beat.Finally incorporate the pistachio paste and beat again for another minutes to aerate the cream and give it lightness.

Friday, November 4, 2011

Nusskuchen (pound nut cake)

i'm bored...

Nusskuchen sounds romantic...

recently, my husband doni took me out to collect a package from a postage/delivery company.. ooo i thought there you go again.. what else did u bought this time... i'm quiet concern about the spending money on online shopping.. seems a small package.. he was driving and asked me to open it in that car.... i said" can we just wait at home?" he just said no no no.. i want to see the item that i bought now... can't hardly wait though.. okay2.. fine.. without no heart feeling... i opened it and wallah.. it was a baking book.(because im not a gadget person). and im grinning not shouting or else people will said that whose wife is that insane?? i consider this as my 9th anniversary gift from him... cause we are not kinda celebrate any occasion even a birthday.. thank u so much...

so i dedicate this recipe to Mr Doni eventhough he is not a cake man..

just like making other everyday cakes, this is just another version of german cake which translates as a nut cake.. a cake which contains comes it many forms, different of nuts, fillings, but this one contains hazelnuts give it a rich, crunchy texture,toppped with melted chocolate.

this recipe comes with a filling but i just make it at basic.. hazelnut + chocolate = a hint of good taste of Nutella


40 gm toasted ground hazelnuts
100 gm butter
100 gm sugar
2 eggs
1 tsp instant coffee +1 tbsp warm milk (dissolved)
100 gm self raising flour

for the filling : i didn't make this

450 gm apple
2 tbsp apricot jam
juice and zest of 1 lemon


50 gm plain chocolate melted using double boiler

How to make?

  • Pre heat the oven 190'c.Grease a pan and line with baking parchment.
  • Beat the butter and sugar until light and fluffy.Gradually beat in the egg yolks and stir in the prepared nuts.
  • Add in the coffee .Fold the mixture
  • In separate bowl, whisk the egg whites until they form soft peak and then gently fold into the mixture.Turn the cake into the prepared pan.
  • Bake in the oven about 25 mins or until well risen and the top of the cake springs back when lightly pressed.Leave it cool.

If u are making the filling...

  • peel,core and slice the apples and put it in the pan with apricot jam, lemon zest and juice.Cover and cook vey gently until the apples are soft.Leave to cool.
  • Cut the cake in half and sandwich the sliced together with the cooled apple mixture.

Chocolate topping:

  • Melt the chocolate gently in a bowl set over a pan of hot water, stirring occasionally.Spread over the top of the cake and leave to set.