Tag Archives: Chocolat

Croquants Aux Amandes . . . . Crispy Almonds | Big Boys Oven Sweet Recipe

SIMPLE AND DELICIOUS . . .

I was searching for the perfect recipe of Crispy Almond recently and I always end up baking a biscotti like biscuit which was a bit compact. I prefered something light and therefore the search for a crispy, light and delicious biscuit went on till I found this perfect recipe to my liking. With the leftover whole almond found in my food cabinet I went on to explore this yummilious crispy biscuit.
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Ingredient

250gm Whole almond with skin
180gm Cake flour
450gm Sugar
50gm Vanilla sugar
100gm Egg white

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Method

1. Heat oven at 180C
2. Roast the whole almond till light brown.
3. Sift sugar and cake flour.
4. Pour in egg white into the cake flour and sugar, mix the mixture.
5. Add in roasted into the mixture, mixed the mixture.
6. Leave the mixture to rest for about 15 mins.
7. Scoop the mixture with an ice cream scoop and place it on a non stick baking tray. Distance each scoop of the mixture about an inch away from each other.
8. Place the baking tray into the oven and bake for abou 20-25mins till golden brown at 180C
9. Once cooked take it out from the oven and let it cool down.
10. Coat the biscuit with melted chocolat(Optional).

I adored the crispiness of this biscuit and I just can’t stop indulging them, just lovely and I hope you will try this recipe . . . . Yours Sunny Yaw

Love At The First Sight . . .

Mr Chocolate & Ms Red Wine

They are a wonderful couple and a heavenly partnership. The leftover red wine and the Sicao button chocolat in the cabinet would be the great combination dessert for tonight . . . .
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Chocolat and Red Wine Cupcakes (20 medium cupcakes)

210gm butter, softened
220gm sugar
4eggs
35gm cocoa powder
250gm sifted cake flour
1 teaspoon baking powder
1/2 teaspoon cinnamon powder
110ml red wine
1/2 vanilla pod
160gm melted Sicao bitter chocolat

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1. Preheat oven to 180C and have 20 cupcake wrappers
2. Whisk butter and sugar till light and fluffy, add one egg at a time, continue whisking.
3. Add in cocoa powder, cake flour, baking powder and cinnamon powder, fold in well.
4. Scrap the vanilla seed and add into the mixture.
5. Mix in red wine. Then fold in the melted bitter choclate.
6. Pour evenly the mixture into the cupcake wrappers.
7. Bake in the oven for 20-25 minutes.
8. Remove from the oven and allow to cool.
9. Top the surrface with buttercream or chocolat ganache
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A simple dessert to make with the leftovers . . . . Love Sunny Yaw

The Power Root Shop – Alicafe

Taman Tun Dr. Ismail, Kuala Lumpur

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Last week we visited a new cafe called The Alicafe located at Taman Tun Dr. Ismail. Alicafe is famous for their power root (Tongkat Ali Roots) infused coffee which mainly attracted male coffe drinkers.
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It is a very pleasent place to be and holds a varitey of delicious dishes from rice to pasta but what more important for me is to taste their coffee.
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It is a great meeting place to be and to indulge into a great meal with friends, they even have a smoking room.
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The iced coffee tasted good, delicious and aroma.
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I had a coffee nasi lemak ayam goreng, the rice was cooked with an aroma of coffee and served with a delicious crispy deep fried chicken.
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Sid had an oxtail spaghetti which was very rich consisted of ox tail cooked in a condensed tomato based sauce topped over a bed of spaghetti, it was awesome delicious, such an authentic taste with a local twist, so unimaginable.
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At the end we had a small O’chocolat Moussecake baked by me to be shared amount us that afternoon . . . a delicious experience Sunny Yaw

One Bite Cupcakes

AN INVITATION THAT CAN’T RESIST

Last weeek, I was requested to come out with some petite cakes for a group of visiting delegate from the commenwealth countries at my client’s place. I got only a day to come out with something simple, nice and presentable . . . . just for a light afternoon coffee break. So I created three different types of petite dessert . . . mini cupcakes, strawberry tarts and milk chocolat brownies . . . . . . these were the cupcakes created for that afternoon . . . . .

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I just completed my wedding cake and ready to be pick up! This one is a bit different compare to the previous . . . . I am sure you will be looking forward to read about it soon . . . . Love Sunny Yaw

Vanilla Chocolat Bits Cupcake with Lite Chocolat Cream

This is another batch of cupcakes I baked and creamed over the weekend which is similar to this one but with out the macaron shell . . . . . . still look so gorgeous and seductive. I love having lite cream as they are not too sweet, lite and not too oily. Ain’t they look lovely and simple.

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Weekend is just right around the corner and it had been a rainy week. Hope your weekend are well spend . . . . Love Sunny Yaw

The Invasion of The Green Macaron

I love the green coloured macaron shells . . . just a pure irresistable attraction . . . having them over a dark coloured backdrop such as dark chocolat can be really amazing. Just look at them, they just look so attractive and so wanting just like from a beauty pageant. Beauty is the word and yet so elegant . . . the green macaron . . . . “such a frustration to me of wanting to have a bit of you, just all by myself”

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I offered them to my students last weekend during the baking class coffee break. They were adored and indulged perfectly, . . . . they were gone within a minute or two . . . Love Sunny Yaw

My little Choux Pastry

The last post I posted the eclairs that I had made with various toppings such as milk chocolate, dark chocolat and also greentea. This time I am posting two little choux pastry I made in the shape of a mice and a beetle. Both look amazing beautiful in their own ways, colours and shape.

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This weekend I will be conducting my classes at PJ studio. This time I will be showing how to make creamchesse tarts, macaron tartellets, macarons and 123 cupcakes. The macarons class for this weekend is full and next week I will be creating wedding cakes for a few weddings, this would be fun . . . . have a nice weekend and see you back next week . . . . . Love Sunny Yaw

Indulge With The Matcha Goddess

GreenTea Tiramisu

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I am back safely in KL from my Penang weekend trip. Although I am too exhausted but it was one of the most interesting trip that I ever had. I counducted 3 classes on the weekend, it was fantastic and had great students and will post about it soon. Food in Penang as always delicious and incredible.

Today I am posting about the greentea tiramisu, layers of greentea cream over layers of japanese greentea sponge. This greentea tiramisu is gorgeous as I served them in a beautiful tappered glass and even decorated it with chocolat and fresh fruits.

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Gosh, I really need some rest now and will be back real soon . . . Love Sunny Yaw

Terence & Pei Ming’s Wedding Cupcakes . . .

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We meet Terence, Pei Ming and Amanda at our place few months back to discuss their wedding cupcakes and last month Terence & Pei Ming had their wedding dinner at Imperial Sheraton Hotel Kuala Lumpur. 400cupcakes were ordered for their wedding day while 30cupcakes were placed on the tiers at the stage and the rest was packed nicely in a cupcake box for the guests to take home after the wedding dinner.

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As Terence and Pei Ming wanted a simple pink cupcakes and I baked them chocolat, vanilla and greentea cupcakes and swirled with pink butter cream. The cupcake tiers were beautifully arranged with champange glasses, beautiful maroon coloured ribbons and scattered with rose petals.

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It was a well done job and it was amazingly beautiful . . . Love Sunny Yaw

 

Vanilla & Chocolat Cookies

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Dear Sunny,

your dessert fan,
Kathleen
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Dear Kathleen,

Yes I always end up having a lot of egg yolk after my macarons session. There are many way to use them such as steam egg yolks with soya milk which is awesome delicious or even egg pudding would be a great idea. Usually I like to use my left over egg yolks to make my favourite cookies. Here is my favouritevanilla and chocolat cookie recipe which I would like to share with you . . . . .

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Ingredients
150gm Butter
100gm Sugar
250gm Cake Flour(sifted)
2nos Egg yolk
a drop of Vanilla essense

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For cocoa cookies
50gm Cocoa powder(sifted)
200gm Cake flour (instead of 250gm)

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Method
1. Whisk butter and add sugar.
2. Whisk till the mixture turn white.
3. Add egg yolk gradually and continue whisk.
4. Add in cake flour (cocoa powder) and whisk.
5. Roll the mixture into a roll dough.
6. Wrapped it with baking paper and freeze it.
7. Preheat oven at 160C
8. Take the frozen cookie dough and slice the dough about 8mm thick.
8. Bake for 15-20mins

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The batch of cookies that I baked was crispy and delicious, my nephew and niece were so addicted to this cookies as they keep wanting more. It is worth trying this cookie recipe as they will go very well with your guest over a cup of smooth coffee. Happy baking

. . . . Love Sunny Yaw

 

I have been baking macarons lately and alway end up with a lot of egg yolk. What do you usually do with them?

DESSERTS FOR TAG HEUER

THE LAUNCHING OF MERIDIIST

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Last week we were in Kuala Lumpur for the media launching of a new unique communication instrument by Tag Heuer called The Meridiist, the perfect cosmopolitan travelling companion, uniting formal purity with functional perfection.

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Meridiist is swiss engineered and hand assembled from 430 components and constructed from corrosion-resistant, watch making 316L steel which is lovely. It also comes with a unsratchable 60.5 carats sapphire crystal dual displays. This piece of communication and time teller is so slick, I am sure every successful men would love to own it, me too (something I would die for having . . .).

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Why were we there? Yes, we were there to prepare the dessert! We were requested to come up with some lovely desserts for the event and I proposed something simple, gorgeous and musculant which will definitely go well with Meridiist. Tag Heuer’s colors were lovely too, therefore I used red, green and white for the desserts. Here is my dessert list for the day, white cream cupcakes, big chocolat macarons, huge strawberry tarts and greentea cream cheese tarts.

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This is a finger bite white cream cheese tart I baked, crispy tart shell filled with tangy cream cheese.

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I had replaced the white cream cheese with greentea cream cheese and topped it with some greentea powder to give a deep green effect. Looked awesome.

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It was a great fun to come up with the event’s dessert and would like to thank Agnes. I am sure there will be more exciting challenges ahead, I just can’t wait and will defintely keep you inform . . . Love Sunny Yaw


Romancing The Cupcakes, The Way You Want It!

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Big Boys Oven had a private cupcake class recently at our studio and we baked chocolate banana and vanilla pod cupcakes and we were totally going bananas . . . ain’t it cool, yes it was fantastic! It maybe looked like basic a baking class but it came with a twist . . . in this baking class we encourage team work, it was fun.

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What I did, . . . . I just make the first cupcake mixture and my students will have to do their cupcakes themselves later.

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My students look so serious . . . I noticed in every classes I conducted, all my students were very attentive and very dedicated.

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Once the mixture was ready, I showed them how to pipe the mixture into the cupcake case.

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A sprinkle of chocolat chips will do the trick!

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Break time, . . . . . durian moussecake and chocolat macarons . . . yummy desserts best paired with a cup of illy coffee.

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First batch of cupcakes done!

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Now it was my students hands on baking time! Look, look how serious my students can be, . . . . work is always work!

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He did the whisking, she did the piping, . . . . what a team effort!

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He insisted to try piping too!………lol!

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It was cupcake decoration time!

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This is how to do the twist!

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Look, look at all my students lovely cupcake creations, so pretty and so desirable.

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note: ALL CUPCAKES DECORATED BY MY STUDENTS

It was an enjoyable cupcake baking and decoration class, all the hard work paid off well . . . . . . another mission accomplished! . . . . Sunny Yaw

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