Name: Mille Crepe Cake
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 15cm whole cake
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

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!

November 22, 2019

Yogurt cheesecake

Serving Size

18cm cake pan with removable bottom

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

For the bottom cookies

60g cake flour/plain flour
15g almond flour
50g sugar
dash of salt
48g unsalted butter

For the filling

150g cream cheese (e.g. philadelphia Plain Cream Cheese)
150g mascarpone cheese
100g white sugar
150g plain greek yogurt
150g heavy cream
9g gelatin - dissolve in 30g water
100g milk

Instructions

1. Line the bottom of a 18 cm circle cake pan with parchment paper.
2. Process flour, almond powder, sugar and salt in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should remain crumbly.
3. Spread the crumbs onto the baking sheet and bake for about 25~30min or until lightly brown at 160℃.
4. Remove from the oven and immediately press them into the bottom, using a spatula. Do it while the crumbs are still hot. Set the cake pan aside.
5. In a bowl, add mascarpone, cream cheese and sugar. Mix well until soft.
6. Add yogurt and mix.
7. In a small pan, add the milk and heat it up to about 50℃ (do not boil). Then add the dissolved gelatin. Melt it well and let it cool to room temperature.
8. Pour the milk into the cream cheese mixture little by little and mix well each addition.
9. In another bowl, add the heavy cream and whip to soft peak, then mix with the cream cheese mixture well.
10. Pour the cream cheese mixture into the cake pan.
11. Let it stand for at least 6 hours or overnight in the fridge before you unmold.

October 22, 2019

Earl Grey Tea Cheesecake

Persons

Prep Time

40 minutes

Cook Time

2 hours

Total Time

2 hours, 40 minutes

Ingredients

For the bottom and top cookies

50g plain flour (T45)
30g sugar
12g almond powder
5g earl grey tea leaf - ground
40g butter

For the filling

200g mascarpone cheese
60g cream cheese (e.g. Philadelphia plain cream cheese)
95g white sugar
200g heavy cream (whipping cream)
150g boiling water
10g earl grey tea leaf
100g whole milk
8.5g gelatin - dissolve in 30g water

Instructions

1. Line the bottom of a 15cm circle cake pan with parchment paper. In a small tea cup, add 10g earl grey tea leaves and pour the boiling water (150g) to make a strong earl grey tea. Set aside for later use.
2. Process flour, almond powder, sugar and earl grey tea leaves (ground) 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 be crumbly.
3. Spread the crumbs onto the baking sheet and bake for 20~25min or until lightly brown at 160℃. Remove from the oven. Put aside 50g of these crumbs for the topping.
4. While the crumbs are hot, press them onto the bottom, using a spatula. Set it aside in the fridge.
5. In a bowl, add mascarpone, cream cheese and sugar. Mix well until soft.
6. In a small pan, add the milk and heat up to about 50~60℃ (do not boil), then add the dissolved gelatine. Melt it well and let it cool to room temperature.
7. Strain "the strong tea" which you made in #1 through a sieve into the pan with the milk and mix well (Squeeze the tea leaves well).
8. Pour the milk mixture into the cream cheese mixture little by little. Mix well at each addition.
9. In another bowl, add the heavy cream and whip to soft peak, then mix with the cream cheese mixture well.
10. Pour the cream cheese mixture into the cake pan (from the fridge).
11. Crush the topping cookies which you put aside at #3, using a wooden stick and add sugar (3~5g if you like). Mix well.
12. Sprinkle the topping crumbs on the cake top and let it stand for at least 6 hours or overnight in the fridge.
Tip on how to unmold wet a towel with hot water and apply to the side of the cake pan gently. Place the cake mold onto a jar (such as a jam jar) and slide the side or the cake pan down.

October 22, 2019

Tiramisu Cheesecake

Persons

Prep Time

40 minutes

Cook Time

2 hours

Total Time

2 hours, 40 minutes

Ingredients

For the bottom and top cookies

40g unsalted butter
50g plain flour (T45)
12g almond powder
40g sugar (add some more if you like)
1 to 2 tbsp instant coffee powder

For the cake

200g mascarpone cheese
50g cream cheese (e.g. philadelphia Plain Cream Cheese)
85g white sugar
200g heavy cream (whipping cream)
5g gelatin - dissolve in 20ml water
100g whole milk

For the topping

5g unsweetened cocoa powder
5g sugar

Instructions

1. Line the bottom of a 15 cm circle cake pan (removable bottom) with parchment paper.
2. Process flour, almond powder, sugar and coffee powder in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should be crumbly.
3. Spread the crumbs onto the baking sheet and bake for about 20 to 25 mins or until lightly brown at 160℃. Remove from the oven. Put aside 40g cookies for the topping.
4. While the crumbs is hot, press them into the bottom, using a spatula. Set the cake pan aside in the fridge.
5. In a bowl, add mascarpone, cream cheese and sugar. Mix well until soft.
6. In a small pan, add the milk and heat it up to about 50~60℃ degree (do not boil), then add the dissolved gelatin. Melt it well and let it cool to room temperature.
7. Pour the milk into the cream cheese mixture little by little and mix well each addition.
8. In a another bowl, add the heavy cream and whip to soft peak, then mix with the cream cheese mixture well.
9. Pour the cream cheese mixture into the cake pan (from the fridge). Crush the topping cookies which you put aside at the step 3, using a wooden stick and add cocoa powder and sugar. Mix well.
10. Sprinkle the topping cookies onto the cake and let stand for at least 6 hours or overnight in the fridge.
Tip on How to unmold : wet a towel with hot water and apply to the side of cake pan gently. Place the cake mold onto the jar (like a jam jar) and slide the side or the cake pan down.

March 24, 2019

Pudding cake

Persons

Prep Time

30 minutes

Cook Time

40 minutes

Total Time

1 hour, 10 minutes

Ingredients

60g sugar
1 tbsp water
2 tbsp boiled water
3 eggs
10g condensed milk
260g milk
40g heavy cream
50g sugar
dash of salt
1 egg
20g plain flour (or cake flour, T45)
30g sugar
10g unsalted butter

Instructions

1. Making the caramel sauce Put the sugar (60g) and water (1 tbsp) in the cooking pot. Heat over medium-high heat. Swirl the cooking pot and even out the sugar liquid. Don't use any utensils to stir the sugar as it may crystallise.
2. When it has reached the brown color you want, remove from the heat. Don’t wait too much or the the sugar will burn and the caramel will be bitter. Immediately add 2 tbsp boiled water. Swirl the cooking pot to mix evenly.
3. Right away, pour the sauce into the mold (15cm dia). Set aside to cool.
4. Making the pudding mixture Crack 3 eggs into a bowl and lightly beat them with a whisk. Try not to build up too much foam.
5. In an another bowl, add a dash of salt, sugar, condensed milk, heavy cream and milk. Micro-wave for about 2 mins. Mix with a spatula until all the sugar is dissolved.
6. Add the milk mixture thoroughly to the beaten egg and mix gently with a spatula.
7. Pour the pudding mixture onto the caramel thoughtfully.
8. Making the cake mixture 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 to 6min). Slow down to low speed for a few seconds and then stop.
9. Gently add the sifted flour and mix with a rubber spatula until incorporated.
10. Pour the melted butter little by little into the cake mixture. Mix gently with a spatula until it is homogeneous. Do not over mix.
11. Pour the cake mixture onto the pudding mixture.
12. Pre heat the oven to 160C.
13. Lower the temperature to 150C. Bake the pudding cake in a hot water bath for about 40 mins.
14. Remove the pan from the water bath and set it on a wire rack to cool. Once it cools down to room temperature, then cover and refrigerate at least for a few hours or until it has set.
15. Place a plate over the mold and turn it over, you're done!

January 5, 2016

Ice box cookies

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

60g unsalted butter
45g confectioner's sugar
12g egg yolk
1/4 tsp vanilla paste (optional)
85g cake flour - sifted

Instructions

1. In a medium bowl, mix the butter and the confectioner's sugar until pale and fluffy. Add egg yolk and vanilla (optioanl) and mix well.
2. Add the sifted flour and mix well until combined.
3. Divide the dough equally in half. Here I add or coat with sweet potato powder, hazelnut praline powder, white chocolate chips and coarse sugar.
4. Shape each piece of dough into a disc or square shape (your choice) and wrap in plastic wrap. Chill until firm for about 1 to 2 hours.
5. Preheat the oven to 170 C degree.
6. Slice the cookies dough about 0.5cm thick and place on the baking sheet you prepared.
7. Bake the cookies for about 10-12 min or until the edges are lightly browned.
8. Let them cool a little bit on the baking sheets, then transfer to the tray to cool completely. Store in an airtight container.