Name: Ice Cream Waffle Cone
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 egg white; 15g white sugar; 15g brown sugar; 10g glucose; 12g hazelnut oil; 1tsp milk; 0.3g salt; 0.1~0.2g baking soda; 35g plain flour or cake flour (T45) - sifted

May 1, 2021

Ice Cream Waffle Cone

Serving Size

5 to 8 cones

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Ingredients

1 egg white
15g white sugar
15g brown sugar
10g glucose
12g hazelnut oil
1tsp milk
0.3g salt
0.1~0.2g baking soda
35g plain flour or cake flour (T45) - sifted

Instructions

1. In a bowl, add egg white and mix lightly with a egg whisk. Add white sugar, brown sugar and mix.
2. Add hazelnut oil, mix. Add milk and then mix.
3. Add glucose syrup and mix. Then add salt and baking soda. Mix. Add sifted flour in a few times and mix. Let it sit for about 10 min.
4. Heat your pan and brush with oil on both sides. Once the pan is hot, decrease the heat to low. Pour 1 to 2 tbsp batter on the pan, cook the cone until nicely browned on both sides, flipping occasionaly.
5. Immediately move to your countertop to shape the cone. Form into a cone while it's hot, squeezing the end to seal. Repeat for the next.
6. Enjoy with ice cream!

May 1, 2021

Anko Red Beans Paste Tsubuan

Prep Time

1 hour

Cook Time

1 hour

Total Time

2 hours

Ingredients

200g azuki beans - washed and drained
150 to 200g sugar (use more or less depending on your taste)
a dash of salt
water, as much as necessary

Instructions

1. Place azuki beans into a cooking pot and add about 800ml water (3 to 4 times the azuki weight). Cook over high heat and bring it to a boil.
2. Once it is boiling, reduce the heat to medium-low and cook for 5 min. After 5min turn off the heat and cover, let it rest for 15 to 20 min. Then drain well.
3. Transfer the cooked azuki beans into a clean cooking pot. Add 600ml water, cook over medium-high heat and bring it to a boil. Once boiling, skim off scum. Then cover and cook for about 30 min over medium-low heat. Check regularly that the water level is high enough to cover the beans.
4. After 30 min, check if azuki is ready. If not soft enough, cook another 10 min. Once ok, remove from the heat. Cover and let it rest for 30 min.
5. After 30 min, turn the heat to medium-high heat. Again check that you have just enough water to cover the azuki (adjust by adding or removing water as needed). Just before it boils, add sugar (first 150g then add more if any till 200g) and a dash of salt.
6. Cook for 15 to 20 minutes on medium heat, while stirring occasionally. Let almost all the water evaporate. Transfer to a plate!
7. If you don't use it all, wrap the leftover and freeze. Usually I freeze it in separate 100g portion.

January 23, 2020

Coffee Kohakuto

Prep Time

30 minutes

Total Time

30 minutes

Ingredients

50ml espresso coffee
50ml water
1.3g agar agar
100g white sugar

Instructions

1. Have a container ready (high temperature proof) and coat with oil lightly, using a paper towel.
2. In a small cooking pot, add water and agar powder. Melt the powder over medium heat, stirring constantly to prevent burning. Heat and stir until the agar powder melts completely. It usually takes about 1 to 2 mins.
3. Add the sugar. Melt the sugar, stirring constantly to prevent burning with a spatula. It will be very foamy and bubbly. Keep on stirring for about 2 to 3 min.
4. Remove from the heat and immediately pour the espresso. Mix well.
5. Transfer into a prepared container through the sieve.
6. Chill in the fridge until it has set. It should be firm enough to cut.
7. Remove from the fridge and cut into small pieces, using the knife or even with your hand (about 2 to 3 cm dices) and place them on a baking sheet. You can also coat the pieces with sugar to make them sweeter.
8. Let the candies sit there for 2 to 3 days (it may even take up to 5 days, as it depends on so many factors : climate, season,...). Eventually their surface should dry out completely. The candies will be crystallized with a jewelry finish. They are crunchy outside, but inside texture is like jelly.
9. You can keep your “kohakutou” in an airtight container for about 2 weeks.

January 5, 2020

Mille Crepe Cake

Persons

Prep Time

40 minutes

Cook Time

40 minutes

Total Time

1 hour, 20 minutes

Ingredients

100g plain flour/cake flour (T45)
20g wheat starch (If you don't have any, then increase plain flour to 120g)
2 eggs
24g white sugar
1/8 tsp salt
400g milk
30g unsalted butter - melted
320g heavy cream/whipping cream (more than 35% fat is preferable)
60g white sugar
10g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat

Instructions

1. In a bowl whisk together eggs, sugar and salt using a hand mixer.
2. Pour the milk into the egg mixture slowly, gradually and mix well.
3. Add the sifted flour and mix well until the batter is integrated.
4. Strain the crepe mixture through a fine sieve. Add the melted butter and mix well. Cover with plastic wrap and let it sit at room temperature for about 30min to 1h or even overnight.

Cooking the crepes :

5. Set a big size non-stick frying pan on medium high heat. Once the pan is hot, brush oil and remove excess with a paper towel (a thin application, only the first time is fine). Pour enough batter to cover the bottom of the pan and swirl it to coat evenly.
6. Once the batter is dry and the edges start to brown, flip the crepe with your hand. Let it cook on the other side for a few seconds. Then transfer to a plate to cool down. Set aside. This is the "big" size crepe. You need only one.
7. Now heat a 16~17cm non-stick pan on medium heat (a different size of pan will yield different number of crepes and need different amount of batter per crepe). Once the pan is hot, reduce the heat to low, brush with oil and remove the excess with a paper towel (a thin application, only the first time is fine).
8. Make small sizes crepes with the batter.
9. Once cooled completely, use a 15cm round plate or cake bottom as a guide and cut off crepe in excess. Note: This is just for the small crepes! Don't cut the big size one.

Putting it all together :

10. Whip chilled Whipping Cream (320g) for a few second, add granulated sugar (60g), and beat until stiff peaks form.
NOTE : if your cream is less than 35% fat, then I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak.
11. Now spread a good amount of cream evenly over one "small" crepe. Cover with another "small" crepe and repeat until all have been used. Finally cover with the "big" size crepe.
12. Let it chill in the fridge for a few hours until it has set. Dust with some powdered sugar over the cake to decorate.
_NOTE : _ I recommend non-melting powdered sugar if you can get it!

December 22, 2019

Chewy chocolate chip cookies

Serving Size

12 cookies (30g)

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

60g unsalted butter - softened
60g brown sugar
50g white sugar
25g egg - beaten
dash of salt
1/4 tsp vanilla extract
100g plain flour (or 97g of T45 and 3g gluten powder)
1/4 tsp baking soda
80g chocolate - cut into chunks

Instructions

1. In a bowl, sift together flour, baking soda and salt. Set aside. Pre-heat the oven 175℃ degree.
2. In a separate bowl, using electric hand mixer, cream together butter and sugars until combined.
3. Add egg and vanilla and mix until fluffy.
4. Mix in the dry ingredients from #1 until combined with a spatula.
5. Add chocolate chunks and mix.
6. Make balls of dough (about 30g each / or your own preference) and place on a cooking sheet.
7. Bake for about 9~10min until the cookies look puffy but the centers still look soft. Do not overbake.
8. Remove from the oven and allow to cool on the trays for about 5 minutes, then transfer the cookies to a wire rack to cool down completely.

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!