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Lemon Tart Filling

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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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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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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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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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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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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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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
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