♥val

Lesson 10: Macaroons

Lesson 11: Macaroons

my style of macaroon, i say it looks like eyes but according to TOP, it looks like boobs..(ehem..hem..). looking back now, it really looks like something different from eyes XD

Lesson 11: Souffles (calvados souffle)

Lesson 11: Souffles (crepe souffle)

for the souffle lesson, we get to choose to present the calvados souffle or the crepe souffle. as other groups chose to present the crepe souffle. my group chose to present the calvados souffle. challenging!!!!

it's easy to make souffles, just ensure your meringue is stable enough (which means not to fiddle around with it too much, not to fold too much) and you'll come up with a beautiful puffed up souffle!!!! yumsssss~

the challenging part of the calvados souffle is the apple. overbake the souffle a little, and you'll end up with a mashed up apple cup. good thing we stood infront of the oven while we were baking the calvados souffle, pheww~ our apple cups are still nice and stable, and the souffle inside are nice and puffy!!!

but our crepe souffle weren't that lucky though...we were all busy decorating our calvados souffle and totally forgotten about our poor crepe souffles that are baking next door!!! a little burnt but still yummy!!!

Lesson 12: Transparence of creamy chocolte, brownie, raspberry with cocoa bean "nibs" crisps

Lesson 12: Transparence of creamy chocolate, brownie, raspberry with cocoa bean "nibs" crisps

this dessert is not difficult to make, for the layers: creamy chocolate - creamy raspberry - fruits in cubes - tempered dark chocolate disc - creamy chocolate - cocoa glaze

the chocolate disc that have to be measured and cut accurately is placed on top of the fruits and have to fit perfectly so when we add the layer of creamy chocolate on it, it will have a really nice transparent layer in between the fruits.

we though we just need to present the larger glasses and not the small ones, so we focus more on the larger glasses, slowly decorating, cleaning the plates repeatingly so theres no fingerpints on it. but at the end, where there is only 15 minutes left, we were told that we have to present both big and small glasses. i was like "WTH!!!!!!!!!!!!!!!! BUT WE HAVE NO MORE COCOA GLAZE!!!!". everyone in class panicked. but for the sake of our results, we managed to ishh up some chocolate glaze in 5 minutes.

Lesson 13: Frozen nougat served with apricot financier, raspberry coulis

Lesson 13: Frozen nougat serve with apicot financier, raspberry coulis

we worked in groups again. a type of cold dessert. the most important thing when you serve cold dessert is not to fiddle around too much. the dessert have to be served immediately after it is taken out from the fridge or it will melt really really fast.

Lesson 14: Spiced tropical fruit kebabs with orange soup ad sweet couscous

COUSCOUS!!!!! something like rice i think....i don't like it.

the whole class works as a team for this practical. at first, it was relaxing and everyone was wandering around trying to find something to do (actually..it was only me. everyone was busy XD)

we have to scoop up ice-cream quenelles (oval shape) using a spoon. the spoon used is "deeper" than normal dinner spoons. soak the spoons in lukewarm water before using. to scoop, "imerge" the spoon into the ice-cream and scoop, scoop twice to get the shape. urgh...hard to explain in words. youtube!!! hehe

Lesson 15: Strawberry jam with raspberries and balsamic vinegar

Lesson 15: Rose Loukoum

for this class, stand and stir constantly.thats my only advice.

Lesson 16: Honey Candy

Lesson 16: Praline and coffee berlingots

first time pulling sugar. i was so high i oversatinised (pulled too much, incoporated too much air in it, causing it to lose it's shine). we then have to wrap the filling in a thin piece of sugar and wrap again with a sugar ribbon. after that the sugar is cut in small pieces.

obviously, the products in the pictures are not done by me, but mine looks similiar!!! for real!!

Aim for the day : Make a crepe cake in 2 hours
Participants : Joey, Valerie, Alan Siew
Location : The Kitchen
Time : 5 p.m

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first,

look for a decent recipe from the net

this is the recipe i used for the crepe batter:

- 6 tablespoons butter
- 3 cups milk
- 6 eggs
- 1 1/2 cups all-purpose flour
- 7 tbsp. sugar
- Pinch salt

START WORKING

prepare the ingrediants and equipments

get help from friends

7 tablespoon of butter finally end up to be the whole chunk of butter...==

cook the butter till a nutty aroma is produced and leave to cool

prepare the eggs

and the sugar
(i find this is the best "position" to measure the sugar in a cup)

beat the eggs and sugar together
but not too much
just to melt the sugar in the eggs

measure the milk

(joey wouldn't believe my measurement..so she stared at me while i was measuring the milk)

boil the milk and leave to cool

combine EVERYTHING together
best to combine with the spatula so less air will be incoporated in the mixture

done with the crepe batter

cover with plastic and put inside the fridge overnight

but i'm going to use it straight away because i was lazy yesterday XD

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serve the crepe cake with some creme anglaise

it will taste so much better!!!!!!

you can vary the flavour of the anglaise

i made earl grey flavour anglaise because i couldn't find vanilla bean in the market and i don't like to use vanilla essence as it has this fake vanilla flavour that i hate alot.

recipe for the earl grey creme anglaise:

- 250 ml milk

- earl grey

- 80 g egg yolks

- 50 g sugar

separate egg yolk from egg white

red coloring in the egg whites
ewwww!!!!!!

heat up milk (not to boil) and infuse earl grey into the milk
beat the sugar and egg yolks together till light
boil the milk
pour the boiled milk into the egg yolk mixture half by half (careful not to cook the eggs)

put the mixture on water bath

cook to 85 degrees

while cooking, remember to stir constantly

and the anglaise is done!!! ^^
leave to cool down in fridge

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let me introduce you to the newest member of my equipments

KENWOOD

she's going to be one of my greatest helper ever!!!

for the crepe cake filling (cream that goes in between the layers)

i made creme chantilly which is really really really simple to make and taste quite nice too~

recipe for creme chantilly:

- 1000 g whipping cream

- 100 g icing sugar

[the amount of icing sugar is 10% amount of the whipping cream]

just whip up the whipping cream till very soft peak and add in the icing sugar

whip till soft peak or desireable consistency

careful not to overwhip the cream!!!! or you'll get butter!!!
leave in the fridge

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start cooking the crepes!!!!

prepare a non-stick pan, wipe the pan with tissue and a little oil
val's little advice: prepare also a pair of chopsticks and a plastic "铲"
you will find them really really useful!!

to cook the crepes,
just pour suitable amount of batter into the pan and cook
flip cover when the base starts to turn brown
DO NOT BURN THE CREPES
when both sides and ready,
remove from pan and leave to cool