Name: Lemon cream on a crumb crust Cake
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Ingredients: For the crumb crust base :; 60g unsalted butter; 70g plain flour/cake flour (T45); 18g almond flour; 50g white sugar; a dash of salt; 1/2 zest of lemon; For the lemon cream; 50ml lemon juice (sieved); 1 egg; 50g white sugar; 50g unsalted butter; For the topping cream; 200ml heavy cream/whipping cream (more than 35% fat is preferable); 30g white sugar; 6g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat

April 10, 2020

Lemon cream on a crumb crust Cake

Serving Size

18cm tart ring

Prep Time

40 minutes

Cook Time

40 minutes

Total Time

1 hour, 20 minutes

Ingredients

For the crumb crust base :

60g unsalted butter
70g plain flour/cake flour (T45)
18g almond flour
50g white sugar
a dash of salt
1/2 zest of lemon

For the lemon cream

50ml lemon juice (sieved)
1 egg
50g white sugar
50g unsalted butter

For the topping cream

200ml heavy cream/whipping cream (more than 35% fat is preferable)
30g white sugar
6g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat

Instructions

1. Process flour, almond powder, sugar, dash of salt and zest of lemon in your food processor for a few seconds and then add butter. Process until the mixture becomes crumbly. Do not process too much : the dough should remain crumbly.
2. Prepare the tart ring (about 20cm diameter) by lightly greasing the edges of the ring with butter or cooking spray. Line the side of the ring with parchment paper. Place on a baking sheet.
3. Transfer the crumbles into the bottom of the tart ring (on the baking sheet). Spread it slightly up the sides of the tart ring too, pushing with your finger.
4. Bake 20~25min at 160℃.
5. Remove from the oven and let it cool to room temperature on a wire rack.
6. Meanwhile, make the lemon curd : In a medium bowl, whisk together egg and sugar. In a microwave safe bowl, add lemon juice and microwave 40~45s at 600W. Gradually add the hot lemon juice into the egg mixture. Mix well at each addition.
7. Transfer the egg mixture into a cooking pot, then add the butter. Cook over medium-low heat, stirring constantly, until mixture is thickened.
8. While the lemon curd is still hot, pour and spread it over the crust, filling it. Let it sit in the fridge until it has set.
9. Whip chilled whipping cream for a few seconds, add granulated sugar, and beat until stiff peaks form.
NOTE : If your cream is less than 35% fat, I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix the cream stabilizer to the sugar ahead of this step. Then add when your cream is getting a soft peak.
10. Fit a pastry bag with your desired tip (here I used a small circle tip) and fill it with the cream. Pipe out the desired shape over the lemon curd. Let is sit in the fridge until serve.

March 28, 2020

Strawberry cream mochi

Persons

Prep Time

30 minutes

Cook Time

40 minutes

Total Time

1 hour, 10 minutes

Ingredients

For the mochi :

100g mochiko / glutinous rice flour
50g white sugar
180 ~ 200ml water

For the filling :

100ml heavy cream/whipping cream (more than 35% fat is preferable)
20g white sugar
3g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat
60g strawberry - cut into small pieces

Instructions

1. Start with the filling Whip chilled Whipping Cream (100ml) for a few seconds, add granulated sugar (60g), and beat until stiff peaks form.
NOTE : if your cream is less than 35% fat, I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix the cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak.
2. Add strawberries and mix.
3. Prepare the "silicone mould" (here I used a 4cm diameter * 15-hole mould). Place the strawberry cream in each hole.
4. Flatten the surface, using a bench scraper. Place in the freezer until it is frozen. I usually make this one day before I want to make mochi.
5. Mochi time! Once the cream is frozen, start preparing the mochi mixture : In a microwave safe glass bowl, combine flour and sugar. Stir to combine. Add the water slowly and mix with an egg beater until smooth. Cover the bowl with cling wrap.
6. Microwave the mixture for 1 minute. Then stir the dough with a wet spatula. put it back in the microwave again for another minute and stir lightly. Put it back in the microwave for another 30 seconds (not 1 min!) and stir. And once more for 30 seconds and stir. The mixture should be now very thick and translucent.
7. Transfer the mochi dough on your working surface floured with katakuriko/potato starch. As it is very hot you should use a spatula. Cut the mochi into 15 equal pieces. Don't forget to coat your hand with katakuriko/potato starch.
8. With your hands, take one of these pieces and flatten it into a circle. Then put a frozen cream ball from the freezer in the middle of the mochi disc. Pull out the cream balls one at a time from the freezer as they will melt quickly. Pull the edges of the dough disc together to cover the cream ball. Press together the edges to seal well. Smoothen the mochi by rolling it on the dusted board.
9. Keep in the fridge before you serve :)

December 17, 2019

Strawberry ice cream with compressor machine

Serving Size

About 1L ice cream

Prep Time

1 hour

Cook Time

40 minutes

Total Time

1 hour, 40 minutes

Strawberry ice cream with compressor machine

Ingredients

350g strawberry - cut into chunks
50g white sugar
1 egg yolk
250g whole milk
30g white sugar
30g inverted sugar syrup
20g glucose syrup or 2 tbsp glucose powder
100g heavy cream/whipping cream
We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

1. Combine strawberry and sugar (50g) in a saucepan and cook it over medium heat until strawberries have softened. Remove from the heat and set aside.
2. In a bowl add egg yolk. Pour the milk into the bowl little by little, and mix. Add sugar (20 to 30g) and mix.
3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min, stirring occasionally to avoid burning.
4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and glucose. Mix well to melt. Let it cool down completely.
5. Once the milk mixture is cooled completely, add the strawberry sauce. Mix well.
6. Add heavy cream and mix.
7 Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
8. Transfer the ice cream to a storage container, and let it freeze until you eat!

December 3, 2019

Hazelnut ice cream with compressor machine

Serving Size

1L oreo ice cream

Prep Time

30 minutes

Cook Time

50 minutes

Total Time

1 hour, 20 minutes

Hazelnut ice cream with compressor machine

Ingredients

400g whole milk
1 egg yolk
50g white sugar
100g hazelnuts
30g white sugar
2 tbsp whole milk
30g inverted sugar syrup
20g glucose syrup or 2 tbsp glucose powder
200g heavy cream
We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

1. Preheat the oven to 160~170℃ degrees. Spread the hazelnuts out in a single layer on a baking sheet and roast for 15~20min, or until the hazelnuts become fragrant.
2. Remove from the oven and let them cool down. Then roll the nuts with your hands to peel the skin off, or most of it at least. They don’t need to be perfect, so just try to get as much as you can.
3. Add the hazelnuts in your food processor, then process them until just coarse-grained. Set aside 30g from these processed hazelnuts and keep them for further use. Then add sugar (30g) and whole milk (2 tbsp). Continue to process until the remaining is creamy and smooth. Transfer the hazelnut paste into a medium bowl. Set aside.
4. In a bowl, add egg yolk. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
5. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
6. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and glucose. Mix well to melt. Let it cool down completely.
7. Once the milk mixture is cooled completely, pour it little by little into the hazelnut past bowl. Mix well.
8. Add heavy cream and mix.
9. Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
10. Meanwhile make "caramelized hazelnuts : Put the sugar in a small pan, and melt it completely. Over medium heat, shake the pan gently to redistribute the melting sugar, but do not stir sugar at this point. When the sugar dissolves, add the coarse-grained hazelnuts from #3. Stir continuously with a wooden spoon until the nuts are caramelized. Transfer it onto the baking paper. Once it is cold enough, crush them using a wooden stick or spoon. Set aside until the ice cream is ready!
11. Mix the caramelized hazelnuts to the ice cream.
12. Transfer the ice cream to a storage container, and let it freeze until you eat!