Lemon Tart Filling

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• Tarte Au Citron
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Yield: 6" tart

Ingredients:
2 eggs
50 ml milk
90 g sugar
1 1/2 pc lemon (juice and zest)

Procedure:

• In a bowl, mix everything together with a wooden spoon to prevent bubbles from forming.
• Pour mixture into a blind baked tart crust.
• Bake on a 170 C preheated for 20 minutes (until the center is still a little wobbly).

Bon appétit,

Charlotte

Toffee

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• Banoffee Pie
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Toffee used in banoffee pie; I added 50 ml more cream to the recipe to get a thinner consistency

Yield: 300 ml

Ingredients:
200 g sugar
28 g unsalted butter
80 ml heavy cream

Procedure:

• Melt sugar in a heavy sauce pan until it turns into a nice caramel amber color.
• Immediately add the butter while swirling the pan.
• Once the butter has completely melted, remove off heat.
• Add the cream while stirring continuously with a spoon. Be careful at this stage as the addition of the cream will agitate the caramel, making it give a harsh bubbly sound and might spat a bit.
• You can use toffee immediately or let it cool first before using; it all depends on what you are going to use the toffee for.

*This toffee recipe is thick in consistency. To make the consistency thinner, add another 50 ml of cream to the recipe.

Bon appétit,

Charlotte

Biscuit Base

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• Banoffee Pie
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5-1/4 x 3-3/4 inch trays encrusted with biscuit and hazelnut base 

Yield: 240 g

Ingredients:
200 g digestive biscuits
40 g butter, melted

Procedure:

• Crush digestive biscuits.
• Add melted butter, and combine until the mixture looks like wet sand.
• Pack your mixture tightly at the bottom and/or sides of your desired pan.
• Bake in a 350 F preheated oven for 10-12 minutes; let cool before use.

* You can substitute 40 g of the biscuits with nuts to give your biscuit base a nutty kick.

Bon appétit,

Charlotte

Italian Buttercream

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• Fondant Cake - Vanilla Cake with Toffee Buttercream and Roasted Hazelnuts
• Fondant Cake - Chocolate Cake/Cupcakes and Lemon Cupcakes with Raspberry Buttercream Filling 
• Panic Farewell Baking: Vanilla Cake with Orange Blossom Buttercream Plus Chocolate Chip Walnut Cookies
• Almond Sansrival
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orange blossom buttercream

Yield: approximately 2 cups

Ingredients:
178 g sugar
43 ml water
1 egg
225 g unsalted butter, cut into small cubes
*extracts/essences for flavoring
*food coloring for color

Procedure:

• Boil together sugar and water until it reaches 118C.
• Meanwhile, beat the egg until light in color.
• Once the sugar syrup reaches 118C, pour the syrup into the egg in a stream while continuously beating the egg.
• Continue beating until the egg mixture cools down or until it reaches ribbon stage.
• Beat in the butter into the egg mixture a couple of cubes at a time.
• Add your desired flavor and color. Voila.

Bon appétit,

Charlotte

Chocolate Chip Walnut Cookies

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• Panic Farewell Baking: Vanilla Cake with Orange Blossom Buttercream Plus Chocolate Chip Walnut Cookies
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Yield: 2 dozens

Ingredients:
170 g sugar
127 g unsalted butter
1 egg
1/2 t vanilla extract
185 g all purpose flour
1/2 t salt
1/2 t baking soda
85 g walnuts
170 g choclate chips

Procedure:

• In a separate bowl, combine flour, salt and baking soda. Set aside.
• Cream sugar and butter until light and fluffry.
• Mix in egg and vanilla extract until well incorporated.
• Mix in the flour mixture.
• Fold in the walnuts and chocolate chips.
• Scoop about 2 tablespoon worth of cookie batter onto a well lined cookie sheet. I use a 1/8-measuring cup for consistency of cookie size. You can also use icecream scooper.
• Bake on a 350F preheated oven for 10-12 minutes.

* You can change the cookie flavor by substituting the chocolate chips and/or walnuts with other treats like hazelnuts, peanut butter buttons, etc.

Bon appétit,

Charlotte

Portuguese Egg Tart Filling

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• Egg Tarts
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Yield: enough to fill 4 cupcake-sized egg tarts

Ingredients:

37 ml water
37 g sugar
1 T cornstarch
170 ml milk
1 egg yolk
1/2 t vanilla extract

Procedure:

• Combine water and sugar in a saucepan, and heat until it boils. Remove from heat; set aside.
• In a bowl, dilute the cornstarch with a little of the milk first (to make sure there's no lumps) before adding the rest of the milk.
• Add the egg yolk and vanilla into the bowl containing the milk mixture.
• While stirring the milk mixture, add the sugar-water mixture on a slow steady stream (don't add everything at once to avoid cooking the egg yolk).
• Place the whole mixture back into the saucepan, and cook on low heat while stirring constantly.
• The mixture can be removed off heat as soon as it thickens up or it can coat the back of a spoon.

*To make the egg tart, you will need a puff pastry. You can use the frozen puff pastry doughs available in your grocery store or *make your own puff pastry*. If in worst case scenario there's no puff pastry available in the market, and you don't have time to make it from scratch, I would suggest using half of the recipe of *pate brisee*. Roll out your dough and line your muffin pan. Pour your egg tart filling into the tart shells. Bake the tarts on a 400 F preheated oven for 20-25 minutes.

Bon appétit, 

Charlotte

Banana Cake

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• Mulberry Project - Layers of Vanilla Mousse, Pastry Cream, Fresh Mulberries, Toasted Walnuts, Homemade Mulberry Jam and Banana Cake
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Yield: 8-inch x 8-inch square pan

Ingredients:

150 g (1 large) banana, preferably very riped
130 g  brown sugar
100 g flour
5 g baking soda
pinch of salt
1 egg
5 ml vanilla extract
24 ml corn oil or vegetable oil
50 ml heavy cream

Procedure:

• Combine the flour, baking soda and salt; set aside.
• Combine the egg and vanilla extract; set aside.
• Combine the oil and cream; set aside.
• Mash the banana and mix in the sugar.
• Add in the flour mixture until well combined.
• Add in the egg mixture until well combined.
• Add in the oil-cream mixture until well combined.
• Transfer the mixture into a well-greased pan.
• Bake in a 400 F preheated oven for 40-45 minutes.

Bon appétit, 

Charlotte