Walnut Moon Tarts

Walnut Moontarts with Pâte Sucrée and white lotus. These were made on request from hub for giving to some Taiwan colleague to bring back to Taiwan. These moontarts are very different from the traditional mooncakes because of how the crust is made.

Some of my friend's have requested to place some orders for these, thus I would be busy for the next 2 weeks with these little pastries.

Petite Four Class Lesson 2

I attended the Petite Four Class 2 last Monday. Lesson 2 was better in terms of pace as some of the items used were prepared in Lesson 1. Our instructor Judy emphasized on Mis En Place which means the preparation work head of time. For the Petite Four class, we made our Pâte Sucrée during Lesson1 and this will be used for the subsequent lessons.

In Lesson 2, we did four items, namely

1. Apricot Passion Fruit Tartlets - a sweet crust pastry, topped with a Apricot Chocolate Ganache.
2. Mini Fruities - Layers of sponge cake sandwiched with custard filling, surround by a layer of heart shaped chocolate sheet and topped with various types of fruits.
3. Angle Head - Made of the sponge cake 'droplets' that we made in Lesson 1, sandwich with lemon curd and decorated with snow sugar and chocolate ganache piped on the top.
4. Rhubard Rolls - Rhubard rolled between a thin layer of sponge, and a lemon curd filling.

Unfortunately no Rhubards where found in the local supermarkets, thus we have to substitute it with strawberries which tasted good with the lemon curd as well.

My personal favourite were the Mini Fruities which were light. We were taught to make various fruit base ganache. However, for some reason, I personally do not like the taste of fruit puree mixed with chocolate.

Cake Making Lesson Stage 1 - Lesson 2

Last Saturday was our second lesson for the Cake Making Stage 1 course. This week, my partner and I were not as unluckily as our first lesson. Well, at least we didn't break any bowl, and our cakes rose beautifully.

In Lesson 2 , we were taught to make 3 different flavours of chiffon cakes. Namely banana chiffon, citric chiffon and the pandan chiffon. At the end of the lesson, we were taught how to glaze and decorate the citric chiffon with a orange glaze made of jelly powder, orange juice and some colouring. The trick to have the glaze look beautiful and smooth was to pour the glaze quickly onto the cake before it hardens and DO NOT use any utensils to try to smoothen the glaze or else the glaze will turn drastically ugly if you do not do it fast enough.

My partner and I could proudly say that our glaze is one of the nicer looking ones out of the many groups in our class. Though I already have some basic knowledge on making chiffon but I was surprised that there were some secrets in making a good chiffon that I wasn't aware of. No wonder my chiffon sometimes turn out good and sometimes turn out not so light and fluffy.

This Cake Making Stage 1 course is a very popular course at the school and is fully booked for the subsequent months up till the November class. Can you imagine that!

I suddenly remembered that I had once met a lady in one of my classes previously who had critised that the courses held at BITC which stands for Baking Industry Training Centre was better. And how she determined that it was better was because the school didn't weigh and prepare the ingredients ahead for the students while at Creative Culinaire, the ingredients would usually be weighed for us before the start of the class.

I didn't share the same thoughts as this lady as I wonder why would I want to be paying $340 for 4 lessons just to spend 1/2 the time rushing around with the other classmates to weight out the ingredients for the lesson. So what if we attain the skill of weighing each item perfectly but yet not able to use the correct skill and technique to bake a good cake. I would think the skill and techniques are more difficult to master than the skill of being able to weigh out ingredients accurately. Don't you think so?

Petite Four Class Lesson 1

This month of Aug is a busy month for me as I am taking both the Basic Cake Making Class which consists of 4 lessons and also the Petite Four Class which consists of 3 lessons.

The first lesson for Petite Four, we were taught to make four items as shown above, starting from the top.

1. Bananarama - a light banana cake coated with chocolate ganache.
2. Amore - made from a very frangrant sweet crust pastry, topped with a chocolate cream, strawberry and a piece of pretty heart shaped white chocolate.
3. Raspberry Chocolate Jewels - made of sweet crust pastry and a raspberry chocolate mousse.
4. Coffee buttons - consists of a sponge cake with a coffee ganache filling.
   

I like the Bananaram the best as chocolate and banana goes really well together. It amazes me how a chocolate ganache can be further mixed with whip cream and flavouring to become another filling or decoration item. In this first lesson, we were also taught how to make some parts of a pastry item ahead of time and assembling the item before it is being served.

I really like the thought of being able to eat a variety of mini pastries as compared to eating a large slice of cake. Well, I like variety and perhaps it is self-consoling to feel that I am eating a small portion of a sinful dessert = less fattening?? This theory may or may not be true though but the thought of being able to eat more variety is definitely delicious.

Pooh Bear Birthday Cake

I have again put my cake decoration skills to practice. This time around is a cake requested by my dearest niece who has turned 7 this August. A picture of Pooh Bear and Piglet to be on the cake was her request. She actually wanted a chocolate sponge cake but as she just recovered from flu infection, thus she was advised not to eat so much chocolate.

At first she suggested strawberry sponge, but I thought it would be safer to just do a normal sponge cake as the strawberry essence may not be that acceptable to her taste buds. This cake took me 2hr to decorate. The colouring of the picture took the most time but I am glad everyone loves it and it is very satisfying to see everyone eating happily.