spiced pumpkin...

French macaroons...

It has been 5 months since my last post of French macaroon, I Heart U French Macaroon. I have to say that this recipe works really well every time I make it. However, I did adjust the recipe a little bit by adding more almond flour to give its some texture inside the shell.

The oven temperature and baking time were different from the last post because I used the convectional oven this time. Like I said, you need to know how your oven works in order to get the right result. Keep making them to get the right feel. Although the formula and technique are important, to feel how the batter should look like helps you to the next step. Check out this blog and this blog, they did it.

Ingredients:
yield 1 sheet pan

for the shell
mass
- 130 g almond flour
- 100 g powdered sugar
- 40-45 g egg whites, aged
- 2 g pumpkin spice
- pinch of food coloring powder, orange
Italian meringue
- 160 g sugar
- 75 g water
- 57 g egg whites, aged

for the filling
- 115 g unsalted butter, softened
- 200 g powdered sugar
- 2 g pumpkin spice
- 60 g pumpkin puree

Preparations:

for the shell
1. Preheat the oven to 300 degrees F.
2. Create “Mass” by folding all ingredients (use 40 g. of egg whites, add more later if the finish batter is too stiff) together with a spatula or big spoon.
3. To make Italian meringue: Cook sugar and water to 230 degrees F. Remove from the heat, let the bubbles settle. In the meantime, whip egg whites in a mixer on high speed to soft peaks.
Pour cooked sugar slowly into the egg whites while continuing to whip the whites. Continue whipping the mixture to soft peaks. The finish meringue should be shinny and fold down when you flip the whisk over.
4. Fold in 25% of meringue into “Mass” to lighten the mixture.
5. Fold in the rest of meringue.
6. Place into a pastry bag with plain tip# 4, pipe 1-inch diameter circles on a baking sheet lined with a silicon mat.
7. Place into the oven, then lower the temperature to 290 degrees F.
8. Bake for 5 minutes, then rotate and bake for 3 more minutes.
9. Let them cool down completely on the baking sheet before removing.
10. Store in an airtight containers.

for the filling
1. Cream butter and powdered sugar together in a mixer on medium speed.
2. Add pure and spice, beat until light and fluffy.
3. Place into a pastry bag with plain tip.

hotel chocolat rocky road crunches...

Xmas is a very thrilling time of the year but it can confuse a lot of people as well especially when deciding on which Christmas presents to buy. Well, there can be nothing more amazing than some luxurious chocolate gifts that can make anybody’s heart warm this winter!

Making the selection of gifts easier for you is premium chocolatier Hotel Chocolat. They offer a wide assortment of Christmas Chocolates and gift ideas for every member of your family. Select from the sweet looking Chocolate Santa or Christmas advent calendar for the kids or some premium luxury chocolates that the whole family can enjoy. There is something for everyone in the family!

Not just that, with the celebration drawing nearer; you can now make perfect Rocky Road crunches with Hotel Chocolat’s extra special Cooking Chocolate. A simple recipe that involves large amount of chocolate, gooey marshmallow pieces and crunchy biscuit segments. A recipe that is sure to appeal to every sense and make your Christmas extra special!

Makes: 10 slices
Ease of preparation: Very Easy
Preparation time: 20 minutes
Cooling time: 2 hours

Equipment:
20cm/8inch square baking tin
Small Saucepan
Large Bowl
Wooden Spoon/Spatula

Ingredients:

- 225 g unsalted butter
- 100 g dark chocolate for cooking
- 2 tbsp golden syrup
- 2 tbsp cocoa powder
- 2 tbsp sugar
- 100 g chocolate macadamia’s
- 100 g chocolate hazelnuts
- 50 g milk chocolate for cooking
- 50 g white chocolate for cooking
- 100 g mini marshmallows
- 100 g ginger biscuits
- 100g rich tea biscuits
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Preparation:
1
1. Line a 20 cm/8in square cake tin with baking parchment.
2. In a small pan heat the butter, plain chocolate, golden syrup, caster sugar and cocoa powder. Once they have melted leave to cool for 10 minutes. 3. In a large bowl place the Munchkins milk and white chocolate chip, mini marshmallows and ginger biscuits and bind together with the melted chocolate sauce.4. Pour into the lined tray and leave to set in the fridge for a minimum of 2 hours. Remove from cake tin and slice into 16 snack-sized bars. Dust with icing sugar to serve.

yeasted pumpkin bread...

Just something to do for fun before planning on a serious dessert for Christmas.

Ingredients:
make 2 small loaves

- 500 g bread flour
- 9 g instant yeast
- 50 g sugar

- 10 g salt

- 1 g ground cinnamon

- pinch of nutmeg

- pinch of cloves

- pinch of ginger
- 200 g milk
- 40 g eggs

- 70 g canned pumpkin puree
- 75 g butter, softened
- 50 g pre-ferment (optional)

Preparation:

1. Warm milk, eggs and puree to 110 degrees F, pour into a mixer with dough hook.
2. Sift all dry ingredients, add to the warm liquid and mix on low speed until take-up stage.
3. Add butter in additions, mix on medium speed until a perfect window is developed. If using pre-ferment, add it during the last 30 seconds of this mixing cycle.
4. Place the dough in a greased bowl, cover and ferment at room temperature for 2 hrs.
5. Press the dough down, roll into balls and place into a greased bowl. Cover and refrigerate overnight.
6. Roll out the dough and process into desired shapes. Place into prepared molds.
7. Proof until doubled in size
8. Bake at 350 degrees F for 40-50 minutes or until the temperature inside the bread is 190 degrees F.
9. While still warm, brush the top with butter and sprinkle with cinnamon-nutmeg sugar.

pumpkin bread....

Using quick bread method, brown sugar and pumpkin puree make this bread stay moist. I add pine nut to give its some texture.

Ingredients:
2 small loaves

- 1/4 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1 egg
- 1 yolk
- 1 1/2 cups all purpose flour
- 1 tbsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
- 1 cup canned pumpkin puree
- 1/4 cup pine nuts

Preparation:

1. Cream the butter and sugar together on medium speed until fluffy.
2. Add egg and yolk, scrape down the sides.
3. Sift all dry ingredients, then add to the mixture.
4. Add the puree, then nuts.
5. Spoon the batter into greased pan.
6. Bake at 350 degrees F for 25-30 minutes or until a toothpick poked into the center comes out dry.

Golden Gate Bridge...

at dusk...

i love San Francisco...

and taking photos make me happy....

New York...

the city that never sleeps...


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A week vacation in New York was excellent, I explored many things that I missed from my first trip six years ago and ate so much food this time. I wasn't into food industry back then, just started it when I got out from CCA. I still have a long list to check out when I have a chance to go back there next time.

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New York is the most vibrant city I've ever been, full of energy and enthusiasm. The varieties of culture and language lead to a great destination for food. Since I work in the food industry, my top priority was to check out New York food.

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I was spending my day time searching for good patisseries and night time dining out at some top restaurants. My list to go for pastries was Bouchon, Financier Patisserie, LadyM and Chickalicious. No disappoint for all these patisseries, except I didn't have a chance to do the tasting dessert at Chickalicious. However, I did try more pastries at Magnolia Bakery, some macarons,truffles and dark hot chocolate at La Maison, and pumpkin bread pudding at Sweet Melissa in Brooklyn. If I only have two choices to go, I'd choose Bouchon for pastries and LadyM for cakes.

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I tried to make a reservation at Le Bernardin and Jean-Georges, I should have known that things can't be done at the last minute--oh well! My friends made a reservation at Daniel and commerce, so we went. Commerce did a good job, compared to what I expect. On the other hand, I'd give Daniel a one and a half star because my fish was overcooked.

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I went to check Alex Stupak, a pastry chef at WD-50. Five course tasting dessert was fantastic. My favorite was the soft chocolate, the one on the last row in the picture. I didn't make a reservation since my friend told me that I can just walk in and sit at the bar--so I did. I also went to their kitchen and met the Chefs--not sure they were shy, busy or just a New Yorker' style.

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By the way, I noticed that there were many Japanese restaurants in New York. I ended up having ramen, fried tofu and chicken katsu two nights in a row. I also had lunch at Balthazar, I think it's overated. Pizza at Grimaldi in Brooklyn was delicious. Wow! I can't believe I write this long. :)

pumpkin bread pudding...

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First of all, I need to tell you how busy we are at Luce. We cover at least 80 guests/night and I am the only one working in pastry. Doing the production and plate dessert at the same time are not easy. It is definitely not an easy money job.

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Since we are awarded as a one-star Michelin and my boss, Chef Dominque Crenn, was on the next iron chef, we get busy every night. As a result, we need help. We are looking for a former pastry experience who can work 3 days/week to join us. There's a chance to work as a full time in the future. If you're interested to join us, feel free to contact me via email. Thanks.

Ingredients:
(adapted from Gourmet magazine)

for the pumpkin bread pudding
- 250 g heavy cream
- 200 g canned pumpkin
- 125 g milk
- 100 g brown sugar
- 2 eggs
- 1 yolk
- 2 g salt
- 5 g ground cinnamon
- 2 g ground ginger
- 2 g ground all spice
- 1 g ground cloves
- 100 g rum
- 1 loaf brioche cubed, discard the crust
- 100 g unsalted butter, melted

for the pumpkin creme anglaise
- 300 g milk
- 45 g heavy cream
- 1 vanilla bean, split and scrape
- 3 egg yolks
- 150 g sugar
- 50 g canned pumpkin

for the bread biscuit
- 200 g brioche
- 200 g water
- 50 g sugar

Preparations:

for the pumpkin bread pudding
1. Whisk together all ingredients in a bowl, except bread cubed and butter.
2. Toss bread cubed with butter in another bowl, the add pumpkin mixture and toss to coat.
3. Transfer to greased 1 lb. loaf pan.
4. Bake in a water-bath at 325 degrees F for 30-40 minutes, or until custard is set.
5. Let it cool down before cut it into thick slices (0.75" thick), then cut each slice into 2.25"x 1.75" rectangles.

for the pumpkin creme anglaise
1. Place milk, cream and vanilla bean into a pot and bring to a boil.
2. Beat the egg yolks with the sugar until pale.
3. Remove vanilla bean from the milk mixture and pour the milk slowly into the egg mixture while stirring.
4. Pour the custard back into the pot and stir in pumpkin puree, cook over low heat until the mixture coats the back of the spoon.
5. Remove from the heat and strain.

for the bread biscuit
1. Cut brioche into 2.5"x2" and freeze.
2. Cut the frozen brioche into thin slices.
3. Bring water and sugar to a boil.
4. Brush the silpat liner with the syrup, arrange the slices of brioche over the silpat and brush some syrup over.
5. Bake at 300 degrees F for 8-10 minutes or until golden brown.

Assembly:

1. Spoon the anglaise on the plate.
2. Put a slice of bread pudding between two bread biscuits and arrange on the plate.
3. Sprinkle with some freeze dried cranberry powder

Manhattan Bridge...

Guggenheim museum...

I just came back from NYC last Tuesday and already have so much stuff to do. I haven't had a chance to update my baking yet, but I'm working on it.

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Although I had a great time in NYC, I'm not sure I can put it into words. Hopefully, my once-a-day photos will show you some things I explored during my trip.