Sunday, September 21, 2008

Choux Chantilly

I did this in my kitchen class.oh ya! i switched course and college already.From TARC to Taylor's and from Quantity Surveying to Hospitality Management.

The price is very very far apart. One sem in Taylor's can pay for one and a half year in TARC. amazing huh?
BUT!!! the quality in Taylor's is waaaaay better from the floor to the roof and everything in between.
Back to topic, Choux Chantilly is also known as puff pastry! yummy yummy!

100g butter(unsalted)
250g milk
4 egss
2g salt
5g sugar
150g bread flour

For the Chantilly Cream
200g whipping cream
30g icing sugar
1 tsp vanilla essence

  1. Place butter, salt, sugar and milk in a pot and bring to a boil.
  2. Immediately, add in all the bread flour and stir the mixture into a smooth dough.
  3. Continue to cook, stirring at all times till mixture is not sticking to the pot.
  4. Transfer dough in a mixing bowl and leave to cool slightly.
  5. Add in the eggs one at a time.
  6. Pipe into desired shape and bake at preheated oven 190 C.
  7. For chantilly cream, whip cream till thickened slightly. Sift the icing sugar and add the cream. Add vanilla essence to mixture.Leave to cool in refrigerator.
  8. When patry is done, slice pastry in half and fill it up with chantilly cream. Sift icing sugar on top and serve.

Saturday, September 20, 2008

starting fresh

starting fresh with my blog again.ngehehe...
as from today onwards,i'll be updating at least 3 times a week?
no,no,make that 2 times a week!
Blog will be filled with recipes, recipes and recipes! Don't you just love baking?

To make my words valid, starting off with...drum rolls please!

Classic Chocolate Cake

Made this for my boyfriend's father's birthday and
was a great hit! (Psst...easy way to get some brownie points!)

1 package devil's food cake mix
1 box instant chocolate pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
chocolate frosting

  1. Preheat oven to 180°C.
  2. Grease two 9-inch round cake pans. Dust with flour and tap out the excess; set pans aside.
  3. Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
  4. Blend with an electric mixer on low speed for 1 minute.
  5. Stop and scrape down the sides of the bowl.
  6. On medium low speed, continue to blend for 2-3 minutes more.
  7. The batter will be very thick and should look well combined.
  8. Pour batter into prepared pans and smooth it out.
  9. Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect.
  10. Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.
  11. Allow to cool in the pans on a wire rack for 20 minutes.
  12. Now is the time to start preparing your frosting.
  13. Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.
  14. When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.

As simple as that and you get a god's dessert on your hand. Have fun working on this.