40g praliné chocolate for cooking (or milk chocolate)
20g crepe dentelle - crush to small pieces
2 tsp sugar and maybe a dash of fine salt if you like
1 tbsp heavy cream
For the mochi :
60g glutinous rice flour
a dash of salt
1. In a heat-safe cooking bowl, add white chocolate and microwave 1 to 1.5min at 600w. Add coconut oil and mix. Spread white chocolate thinly in each cavity (round shaped ideally) of your mold. Keep in the freezer for now.
2. Spread hazelnuts over your baking tray (lined with a baking sheet) and bake for 15 min at 160℃. Let it cool down until safe to touch. Then gently rub with your hands until skin comes off.
3. Place the nuts in a food processor and process them until finely ground (do not overmix). Set aside.
4. In a heat-safe bowl, add praline chocolate (or milk chocolate) and microwave 1 to 1.5 min at 600w. Mix and melt completely. Add ground hazelnuts in and mix. Then add crushed crepe dentelle, sugar and heavy cream. Mix well.
5. Take out the mold from the freezer and place filling in each hole. Chill in the fridge for about 1h (or until firm).
6.When filling is firm, make the mochi In a bowl, add the glutinous rice flour, sugar, salt and mix. Add the water in one go and mix well. Transfer into a cooking pot.
7. Cook over medium heat until the dough is smooth and silky (while stirring).
8. Sprinkle potato starch (katakuriko) onto the working surface and place the mochi on it. Spread potato starch over the mochi too.
9. Divide into 15 equal pieces. Take the fillings out of the fridge and take one piece. Place one mochi on the lightly floured surface and place one filling on the mochi (chocolate side down).
10. Wrap the mochi dough over the filling and close it. Dust the mochi with potato starch and shape it nice and round. Continue making with the remaining...
11. Cover with saran wrap and chill until you serve :)
1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and confectioner sugar together on low speed until smooth.
2. Add kosher salt and coffee powder (optional) and mix well.
3. Sift together ingredients A (plain flour, rice flour and almond powder) in a small bowl, then stir it all into the creamed butter mixture from #1-2 until it’s completely incorporated, using a silicone spatula.
4. Pat the dough into a rectangle about 5cm thick, wrap in plastic, and chill for about 1 hour.
5. Transfer the dough to a lightly floured surface and roll the dough out. To prevent it from sticking everywhere, I keep it between 2 sheets of baking paper (or saran wrap) and roll until it's 1~1.5cm thick. Cut circles in the dough with your tart or cake rings. Leave the cookies in the rings and place on your baking tray lined with baking paper.
6. Pre-heat the oven to 170℃ degree. Beat the egg in a small bowl and brush the top of each cookie with the egg wash. Then with a fork (or edge of a knife), make a "cross hatch" pattern on the top of each cookie.
7. Bake for about 20 minutes. Leave it to cool on a wire rack.
1. Make the dough: Fit your standing electric mixer with its dough hook. In the bowl, combine flour, olive oil, salt, and water. Start on a low speed, then gradually increase the speed to medium until a ball forms.
If you don't have a stand mixer : in a large bowl, mix together all ingredients and knead until a ball forms.
2. Divide the dough into 3 or 4 equal pieces and roll out each as thin as possible until flat on the baking sheet directly. Transfer the baking sheet onto the oven tray. Pre-heat the oven to 250C degree.
3. For the cream : mix all the cream ingredient in a small bowl. Spread the cream evenly over the "tarte flambée" which is rolled out. Then sprinkle the bacon and grated cheese evenly onto the cream.
4. Bake in the preheated oven for about 10 to 12 min or until golden brown and the dough looks crispy. Remove from the oven and transfer to a cutting board. Slice into squares and serve to eat immediately!
1. First we prepare the Yudane the night before (or can use immediately) : Add bread flour and salt in a heatproof bowl. Add boiling water and mix well, using spatula until until uniformly blended. Cover with plastic wrap and put it in the fridge overnight. Tried to use Yudane immediately, after making and it works fine:)
2. Add all bread ingredients and the yudane from #1 in the pan of your bread machine (as per manufacturer instructions). Select dough cycle and press start.
3. When the dough cycle is complete, remove it from the machine and place on the floured surface. Punch the dough down and cover it with a wet cloth. Take bench time for about 15 to 20 mins.
4. Gently pat the dough down and roll it into about 26cm diameter circle onto the baking sheet. Let it rest in a warm place for 45 to 60 mins - This is the second fermentation.
5. Heat oven to 170C degree.
6. Brush the bread with egg lightly and sprinkle some nib sugar. Reduce the temperature to 150C degree and bake for about 20 mins or until golden. Remove from the heat and let cool down on a wire rack. Set aside.
Butter cream filling
7. Beat meringue powder (8g) and water (56g) in a large bowl with an electric mixer until soft peaks, then add sugar (25g). Continue mixing until stiff.
8. Combine sugar (80g) and water (35g) in small saucepan, bring to a boil until the temperature reach 115℃ degree. Immediately while beating, pour the hot sugar syrup over beaten meringue slowly, beat until whites are stiff and glossy.
9. In a another bowl, add butter / for the cream A (or mascarpone cheese and butter / for the cream B) and beat until soft. Gradually add the Italian meringue from #8 into the butter until smooth.
Add vanilla syrup (1 tbsp / optional) or strawberry puree (4 tbsp / optional) if you want.
10. Cut the cake horizontally in half. Spread the filling cream over the bottom half and cover with the top of the cake.