40g praliné chocolate for cooking (or milk chocolate)
20g crepe dentelle - crush to small pieces
2 tsp sugar and maybe a dash of fine salt if you like
1 tbsp heavy cream
For the mochi :
60g glutinous rice flour
a dash of salt
1. In a heat-safe cooking bowl, add white chocolate and microwave 1 to 1.5min at 600w. Add coconut oil and mix. Spread white chocolate thinly in each cavity (round shaped ideally) of your mold. Keep in the freezer for now.
2. Spread hazelnuts over your baking tray (lined with a baking sheet) and bake for 15 min at 160℃. Let it cool down until safe to touch. Then gently rub with your hands until skin comes off.
3. Place the nuts in a food processor and process them until finely ground (do not overmix). Set aside.
4. In a heat-safe bowl, add praline chocolate (or milk chocolate) and microwave 1 to 1.5 min at 600w. Mix and melt completely. Add ground hazelnuts in and mix. Then add crushed crepe dentelle, sugar and heavy cream. Mix well.
5. Take out the mold from the freezer and place filling in each hole. Chill in the fridge for about 1h (or until firm).
6.When filling is firm, make the mochi In a bowl, add the glutinous rice flour, sugar, salt and mix. Add the water in one go and mix well. Transfer into a cooking pot.
7. Cook over medium heat until the dough is smooth and silky (while stirring).
8. Sprinkle potato starch (katakuriko) onto the working surface and place the mochi on it. Spread potato starch over the mochi too.
9. Divide into 15 equal pieces. Take the fillings out of the fridge and take one piece. Place one mochi on the lightly floured surface and place one filling on the mochi (chocolate side down).
10. Wrap the mochi dough over the filling and close it. Dust the mochi with potato starch and shape it nice and round. Continue making with the remaining...
11. Cover with saran wrap and chill until you serve :)
1. Cut parchment paper to fit the baking pan (18cm x 18cm x H6cm here). Scatter the sugar crystals over the base of the mold. Set aside.
2. In a small cup, combine honey, glucose syrup and boiling water until smooth. Set aside.
3. Lightly beat the eggs and sugar (white and brown) in a heat-safe bowl, then set over a water bath, beat with an electric hand mixer (at medium speed, not high) until the egg mixture reaches 30°C on a thermometer.
4. Remove from the hot water bath, and continue beating for about 2 minutes at lowest speed.
5. Pour honey mixture from #2 and continue mixing until well combined at lowest speed.
6. Pre-heat the oven to 170℃.
7. Add sifted flour in 3 times. Beat well (at lowest speed) at each addition. Pour the cake batter over the crystal sugar in the prepared mold. Run a spatula through the mixture to remove any air bubbles, and smoothen the surface of the batter with a pastry scraper.
8. Bake the castella for 2 minutes at 170℃, remove from the heat and run a spatula through the mixture to remove any air bubbles. Put it back to the oven and repeat this process 2 more time.
9. Now bake the castella for 10 minutes at 170℃. Then reduce the heat to 150℃, and bake for about 30 to 40 minutes (in doubt insert a thin skewer in the cake, it should come out clean).
10. Remove from the oven and drop down the castella cake (with the mold) over your worktop from about 15cm high. Remove from the cake mold.
11. Place saran wrap over the top of castella tightly and flip the castella cake. Cover the cake with saran wrap completely (all sides) and let it sit wrapped overnight, keeping the top side facing down. This is at room temperature.
12. Unwrap the castella, gently peel off parchment paper. Slice off the sides of the castella with a sharp bread knife and cut castella into 2 halves. Then cut in (approx) 3cm thick slices.
About the edges of the castella, leftover from the slicing at the end : don't throw them away, you can make delicious rusks with :) 1. Place the edge of castella onto a baking sheet, and bake them for 10 minutes at 160℃ (pre-heated). 2. Turn off the oven (but do not open the door yet), leave for 8 to 10 minutes. Finally remove from the oven and spread on a rack until they cool down. It will be so crispy!
1. Remove the cream layer inside the oreo cookies. Crush the cookies. Set aside.
2. Cut a piece of parchment paper to cover the bottom and sides of a 26x30cm jelly-roll pan.
3. Sift flour, cocoa and coffee powder into a medium bowl and set aside. Pre-heat the oven to 190C degree.
4. Beat the eggs and sugar with an electric hand mixer in another medium bowl, using a hot bath until it gets creamy.
5. Add the sifted flour mixture and mix gently using spatula until smooth.
6. In a small cup, add butter and milk and microwave it for 15sec at 600W. Gently mix until completely melted. Then add into the mixture gently. Mix well to combine.
7. Pour the batter into the prepared sheet pan, flatten the surface with a spatula. Tap gently the bottom of the pan to punch out the air.
8. Bake for about 12 minutes or until a cake tester inserted in the middle comes out clean.
9. Remove from the oven, immediately loosen the edges of the cake from the pan gently. Flip the cake upside down. Peel off the parchment paper from the cake (I even use A4 paper sheets sometimes!). Cover the cake and let it cool down completely.
10. Combine sugar and heavy cream in a bowl and whip until firm-peak. Add crushed oreo and mix.
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 cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak, then continue to beat until firm-peak.
11. Spread the whipped cream from #10. Spread more thinly along the front edge of the cake (the part that will be rolled last).
12. Roll the cake together with the parchment paper and then tighten the paper to firm it up. Wrap the paper firmly around the cake. Refrigerate a few hours to set.
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
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.
1. Sift together the flour, cocoa and wheat starch. Set aside. In a small saucepan, combine the sugar and water and bring to a boil. Cook until all the sugar has dissolved. Remove from the heat and let it cool to room temperature. Set aside.
2. Preheat the oven to 170°C. Line the bottom and the sides of a 18cm circle cake pan with parchment paper. Tip : Put a bit of butter on the inside of the cake pan, it helps the parchment paper stick to it. Set aside.
3. In a mixing bowl add eggs and sugar. Whisk to combine with an electric mixer until the mixture whitens, doubles in volume and forms ribbons (about 5~6min). Slow down to low speed for a few seconds and then stop.
4. Gently add the sifted flour mixture from #1 and mix with a rubber spatula until incorporated well (make sure there is no lump).
5. Put butter and milk together and microwave them till the butter melts (about 20sec). Pour the butter mixture little by little into the cake mixture from #4. Mix gently with a spatula until it is homogeneous. Do not over mix.
6. Pour the cake mixture into the prepared cake pan and gently tap the bottom of the pan a few times to eliminate air pockets. Bake for about 20min or until done. Insert a skewer in the center of the cake : if there is no sticky butter residual, then your baking is done.
7. Remove from the oven and take the cake out of the pan. Let it cool to room temperature on the wire rack.
We prepare the almond praline powder
8. Spread out the almond slices in a single layer on a baking sheet and roast for about 10 min at 170℃, or until the almonds are fragrant and lightly brown.
9. Remove from the oven. In a small saucepan over medium heat, add the sugar water from #1. Bring it to a boil. Add the almond slices, swirling the water occasionally until the almonds begin to caramelize.
10. Transfer the almond praline on a parchment-lined baking sheet and flatten them to let it cool completely.
11. Grind the praline into a fine powder using a blender or a food processor. Set it aside.
and we make the whipping cream
12. In a mixing bowl, combine the whipping cream and sugar, beat at high speed until stiff.
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, add cream stabilizer to the sugar ahead of this step. Add it when your cream is getting a soft peak.
put it all together
13. Slice the cake horizontally in 3 tiers. Brush syrup from #1 on top of each cake layer. Spoon some whipped cream from #12 over the bottom layer and spread it evenly. Then sprinkle almond praline powder evenly (as much as you want) over the cream, and place the second cake layer on top of it.
14. Repeat and place the top cake layer above. Chill the cake until set.
15. In a small cooking pan, heat up heavy cream (100ml). Remove from the heat just before boiling. Add the chocolate and melt them completely with the residual heat.
16 Place the cake on a wire rack over a rimmed platter or baking sheet. Immediately pour the chocolate ganache evenly over the top of your cake until desired coverage is reached.
Sprinkle some almond praline powder to decorate the cake.
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.