Patisserie Parlour ★

I have MOVED!

Hey guys, I have moved to a new space for more baking experience and this time round, I will be blogging fashion too! Join me at my new blog, www.thefashionbaker.blogspot.com! Be sure to check it out, follow and comment there! Also, find and follow me on Instagram, username: alvinaaaa! Can’t wait to see you there!

Brûlée Vanilla Cheesecake

brulee chessecake

The boy and I have a mission to watch our diet lately. However, as I purchased 3 blocks of Philly Light Cream Cheese some time back, I decided that despite the need to eat healthier, I do not want to waste food and thus, came up with a plan to use up the 3 blocks of cream cheese by baking some healthier cheesecake.

Brûlée Vanilla Cheesecake

Ingredients (serve 6-8 persons):

  • 600g Philly Light Cream Cheese Block
  • 6 tbp granulated sweetener (I replace caster sugar with sweetener)
  • 1 and 1/2 tsp vanilla extract
  • Rind of lemon or orange (I use lemon)
  • 4 eggs, separated
  • 1 tbp icing sugar, sifted (to dust)
  1. Mix cream cheese, sweetener, vanilla extract, lemon rind and egg yolks till smooth.
  2. Whisk egg whites till soft peak and fold it gently into cream cheese mixture.
  3. Pour mixture into a greased 20cm springform cake tin and level the top.
  4. Bake in preheated 160C oven for 30-35 mintues till well risen, golden brown and just set in the centre.
  5. Allow to cool for 15 mintues in the oven with door slightly ajar and then take it out and leave to cool in room temperature.
  6. Chill in the fridge for 4 hours and then dust icing sugar on top and brûlée the top with a blowtorch. If you do not have a blowtorch, you can leave it as it is with the icing sugar on top (as pictured).

Chocolate Macarons

chocolate macarons

Today marks the last day of school for this term and I am glad to be able to update this site.

These little macarons are always on the top of my “To Bake” list. I had tried baking them twice at home and never once was I successful. It was either the wrong consistency of the batter, the wrong oven temperature or the wrong cooking time.

Fortunately, I got my chance to try baking them again in school yesterday. And boy was I happy that I was able to spot the mistakes that I once did and come out with these beautiful sweets. The flavour is nothing fancy but now that I know how to make proper macarons, what is stopping me from testing out other flavours.

Chocolate Macarons
(Adapted from my Le Cordon Bleu Sydney Kitchen Manual)

Ingredients (yields 15, may vary depending on the size you want):

  • 130g icing sugar
  • 120g almond meal
  • 10g cocoa powder
  • 120g caster sugar
  • 100g egg whites
  • Pinch of cream of tartar
  • Pinch of salt
  • 100g dark couverture chocolate
  • 100ml cream
  1. Preheat oven 150C for convection oven or 135C for fan-forced oven. Prepare the baking tray lined with silicon paper and spray a little oil on it.
  2. Make chocolate ganache for the macarons. Boil the cream and add the hot cream to the dark couverture chocolate. Stir to dissolve. Set aside.
  3. Sift icing sugar, almond meal and cocoa powder twice.
  4. Beat egg whites to soft peak.
  5. When egg whites reaches soft peak, gradually add caster sugar, cream of tartar and salt and beat till firm peak.
  6. Gently fold in almond meal mixture to the firm egg whites. Carefully watch this stage as you do not want to undermix or overmix the batter. Look out for a consistency that will hold its shape, yet able to flow smoothly.
  7. With a 10mm plain nozzle, pipe the batter into neat bulbs and leave to sit for half hour. This will allow a crust to be formed on the top of the macarons.
  8. After 30 minutes, using a clean finger, touch the macarons gently at the top. If the batter does not stick to your finger, it means that it is ready to go in the oven.
  9. Bake at 150C or 135C (depending on which oven you use at home) for around 10-12 minutes (convection oven) or 15-17 minutes (fan-forced oven). Do not open the oven door during this period.
  10. Check to see if the macarons wobble at the side after the baking time in the oven. If they do, give it a little more time, around 5 minutes.
  11. Leave the oven door ajar to allow macarons to dry out. This would take around 10 minutes.
  12. Once the macarons are baked and dried out, allow it to cool down before pairing the macarons.
  13. Pair the macarons, fill and sandwich them up with chocolate ganache.

Note: Temperature and baking time may vary for different types of ovens, be it convection or fan-forced. It is extremely important to get the right consistency of the batter and do trials with regards to the temperature and baking time required for your oven at home.

Strawberry Chocolate Soft-Bake Biscuits

strawberry chocolate soft-bake biscuits

I saw this soft-bake biscuit recipe in a book which I borrowed from my school library and thought of trying it this morning. I altered a few of the ingredients like the type of fruits used in this recipe and I will note down the one which I had changed instead of the actual one in the book.

Strawberry Chocolate Soft-Bake Biscuits

Ingredients (makes 16, may vary depending on the size you want):

  • 145g wholemeal plain flour
  • 1 and 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 60g butter, cubed
  • 55g brown sugar (actual recipe calls for 90g)
  • 100ml full-cream milk
  • 100g fresh strawberries, chopped
  • 60g dark chocolate chips
  1. Preheat oven to 190C. Lightly butter a large baking tray.
  2. Sift flour, baking powder and ground cinnamon into a bowl.
  3. Rub in the butter until mixture resembles rough breadcrumbs, then stir in sugar.
  4. Stir in the milk, strawberries and chocolate chips until just combined - dough should be quite sticky.
  5. Spoon 16 mounds, spaced well apart, onto the baking tray and bake for 20 minutes or until golden and springy to the touch. Cool on wire rack for a few minutes before serving.

Note: These muffin-type biscuits are best eaten hot, with a large scoop of ice cream. You can try using different fruits like blueberries instead of strawberries.

 
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