Cooking techniques

Crème au beurre or French Buttercream 60g ………………………….. Granulated sugar 30g ………………………….. Water 2 ………………………………. Egg yolks 125g …………………………. Unsalted butter ………………………………….. A dash of salt  1. In a sauce pan, put the sugar and water and bring to boil over medium low heat. When the syrup reaches 100°C, start whisking the egg yolks.  2....

Some of the reader asked me about strawberry jam recipe. You can find many of them (both in the book and on the internet ^^), but for me I think the easiest one is the one that I choose. Mostly I don’t make it as a preserving method (well, I don’t own the strawberry farm),...

This is one of my favorites, ok, you can ask “why do you have a lot of favorites? ^^ The answer is I really love to eat, haha. Anyway, I love this lemon curd so much, I got the recipe from the book: ………………… I make it many times, it’s easy and delicious, with a tangy...

Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the liquids mixture into the bowl. Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together. Take the dough out of the bowl and knead, you will...

This one is very good, the taste is not too sweet and not too rich, well I love it that’s all ^^. La crème au beurre Makes  about 600 g 43g ……………………………. Egg yolks 182g ………………………….. Sugar 73g ……………………………. Milk 300g …………………………. Unsalted butter 50g ……………………………. Egg whites 1tbsp …………………………. Water  Mix egg yolks with...

Make the Italian meringue: In a sauce pan, put the sugar and water and bring to boil over medium low heat. When the syrup reaches 100°C, start whisking the egg whites. The syrup is ready when it reaches 117°C; pour it over the egg whites and continue whisking until cold.

I got this recipe from …………………… It can be used in many kind of recipe, instead of plain sponge cake or as a light butter cake. For the fat part, if you want the cake to be softer use all oil instead half oil half butter.  I adapt the recipe to be smaller, so you don’t...

It’s hard to find in my country, but it’s not hard to make. Boiling the whole orange for a long time will erase the bitter taste from the peel, without being bland.  Orange puree Make about 200g 2 ……………………………… Navel orange 2tsp …………………………. Sugar  Wash and put the oranges into the saucepan, let them simmer...

Home made almond paste Make about 400g  150g ………………………. Almond meal (or almond powder) 100-150ml …………….. Simple syrup 150g ………………………. Icing sugar  Put almond meal and icing sugar in a bowl of food processor, and process until the mixture is powdery. Pour enough syrup to make a soft but not watery paste, the amount of...

Because I use a lot of Crème Fraîche in my blog, ^^, so I think it’s good to show you how to make it properly, haha. Crème Fraîche is French sour cream, that’s thick, rich and it can be whipped as whipping cream. I love to add it into almost any recipe instead of sour cream, well...