Tag Archives: Cocoa Powder

Simplicity Pastry Chocolate Tartlet with Chef Gerald Maridet

Gerald Maridet

My most desireable dessert over the weekend would be having a cup of coffee over a dark chocolate tartlet. A fabulous bitter sweet chocolate. Having to try almost a lot of recipes and I found this one from Chef Gerald Maridet can be very overwhelming. Very decadent. Full of simplicity. Easy to follow.

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New York Chocolate Raspberry Cheesecake

New York Chocolate Raspberry Cheese Cake 1

As I am writing this post while thinking silently the whispering of Alicia Key’s latest hit New York! It’s somehow so related to Kuala Lumpur. “.. . big city, big light, big dream all looking pretty . . . . . the streets make you feel brand new and it will inspire you . . . I can make it here and I can make it anywhere”

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A Vegan Connection – Chocolate Avocado Cupcake

chocolate avocado cupcake sunny yaw

Recently I had a request for a vegan cake and I decided to bake this recipe chocolate avacado cupcake at one of my classes and would to share with you. It is simple, easy and everybody can bake it, just follow the recipe step by step.

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COGNAC CHOCOLATE, RICH CHOCOLATE MOUSSE WITH COGNAC BAVAROIS | BIG BOYS OVEN SWEET DESSERT

This round I decided to be rather more adventurous as i wanted to do something out of the box, something unique, something tasty , something different from my regulars and something appealing, and the creativeness of Chef Titan Tsang had attracted me. Not only his good looks that magnetified his audience but the way he picked his ingredients had attracted me to explore his next recipe . . . . . Cognac Chocolate, a rich chocolate mousse with incredible intensity of cognac bavarois layered over a delicious hazelnut dacouoise and finished off with fully flavoured of craquelin. Now come and join me on my sweet exploration which begins now . . . . . . . . .

COGNAC CHOCOLATE 3

HAZELNUT DACQUOISE

Ingredients
180g Egg white
90g Caster Sugar
80g Ground Hazelnut (toasted)
125g icing sugar
30g Soft flour
Some diced hazelnut

Method
1. Sieve soft flour and mix with ground hazelnut, almond and icing sugar.
2. Whisk the egg white and gradually add in sugar and whisk until stiff.
3. Fold in dry ingredient.
4. Sprinkle icing sugar and diced hazelnut.
5. Bake in convection oven at 180C about 10 minutes.

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Chocolate Cake with Cranberries and Raspberries Fillings

SIMPLE AND YET DELICIOUS

Chocolat_raspberry_cake

 I came across this lovely chocolate cake recipe of Chef Johnny Chan, a well known Hong Kong based pastry chef. He is known for his passion in pastry and his creative ideas , techniques and the use of ingredients. For my bake this time, I had used deliciously moist dried cranberries instead of black sweet cherries and raspberry jam to ehnaced the taste of the chocolate. It is a very simple recipe and yet an ideal to serve this to your guests on a special occasion. This cake can be served cool and even warm over a scoop of lovely and delicious vanilla ice-cream. I am sure you will give this wonderful recipe a try this weekend . . . . yours Sunny Yaw

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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

West Meets East Macarons

Yet A True Flavored Taste

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I love this seeds as they can be mashed, crushed, ground and also dry roasted and they are sesame seeds. Sesame seeds are a fine source of calcium, iron and vitamin B, therefore they can provide a nutritional boost to our meals. There are two varieties of sesame seeds regularly used, white sesame and black sesame. This time I prefer to use black sesame and in Japan’s kitchen, they are used in combination with salt for sprinkling on rice and also with sugar in confectionary and this time I use toasted whole black sesame seed in my macarons.

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“A macaron – two airy, tender almond domes skirted with an iconic little ruffle and sandwiched together with a luxe filling – is a simple cookie and not especially difficult to make” Paris Gourmet the magazine of good living

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“GRIND the almond-sugar mixture very fine. The consistency of the BATTER changes slightly, depending on what you add to the meringue. THE CHOCOLAT variation has the loosest batter(because of the fat from the cocoa powder, as well as the nuts), the others are slightly stiffer but stillvery soft. THE MERINGUE will deflate once any fat is added, so don’t panic when that happens: You didn’t make a mistake.HOLD the pastry bag vertically and keep it low to form smooth even mounds. This type of BATTER keeps moving after you stop its flow, so factor that in when gauging the size of yur piped mounds. Practice makes PERFECT.” PARIS GOURMET the magazine of good living

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For Macarons
3oz almond flour
1 1/2cup confectioners sugar
1oz black sesame
1tsp vanilla essence
3nos large eggs white
1/4 tsp salt
3Tbsp granulated sugar

For Fillings
1cup lemon buttercream
1/4cup raspberry jam

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Grind almond flour and confectioner sugar in food processor.
Sift through a medium-mesh sieve into a bowl.
Stir in black sesame.
Beat egg whites with salt in a bowl with an electrical mixer at medium speed until hold soft peak.
Beat in granulated sugar, a little at a time.
Add in vanilla essence.
Fold meringue into almond mixture with a rubber spatula until incorporated.
Spoon half of the batter into the pastry bag. pipe 1 1/2 inch wide mounds of batter onto the baking sheet.
Let the macarons stand at room temeperature until light crust forms, 20 to 30 minutes.
Preheat oven to 300F.
Bake the macaron 20 to 25 minutes.
When macarons completely cool, fill the shell with raspberry jam in the centre and butterceam at the side of the jam.

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Lovely delicious macarons with a blended unique taste . . . . Love Sunny Yaw

Red Velvet Chocolat Cupcake From The Southern . . .

A rich and sweet cake is what a red velvet cake is. It is a southern origin which makes it distinctive, popular and the dark red tanning makes it looks so sexy and yet so appealing. A truly cake sex goddess, a real seducer as it is originated from a mixture of fragrant buttermilk, unsalted butter, refined flour, dutch cocoa and red food coloring.

I love the texture of the red velvet, soft and fragrant and the color too is so attractive. I love to have them in a naked medium paper cups top with soft cream cheese frosting or even buttercream frosting. One thing about this red velvet cupcake, I never like to share mine with anyone, just like to pamper it myself . . . . so no sharing, have one yourself!

BB2

Ingredients
(28 medium cupcakes)

400gm Cake flour
45gm Cocoa powder
1.5tspn Salt
460gm Soften unsalted butter
350gm Sugar
3nos Large eggs
80gm Red food coloring
1pcs Vanilla pod
380gm Buttermilk
2tspn Baking soda
2.5tspn White vinegar

BB1

Method

1. Preheat the oven to 350F.
2. In the mixing bowl, sift together the cake flour, cocoa powder and salt.
3. In the whisking bowl, whisk the butter and sugar at medium speed till incorperated.
4. Reduce the speed of the whisk, add the eggs, one at a time and whisk.
5. Cut the vanilla pod into half and scrap the vanilla seed into the mixture and add in the red food coloring, whisk till incorporated.
6. Add in the cake flour mixture in batches and also together with the buttermilk. Whisk the mixture.
7. Mix vinegar and baking soda together and add into the mixture.
8. Transfer the readily mixture into the medium cups, about 45-50gm per each cup.
9. Bake for about 20 to 25 mins.

I have tried this gorgeous red velvet cupcakes in many batches and also a lot of repeating orders, so I guess you will try them too as I know it will never go wrong . . . 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

Option al
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?

Baileys Cheesecake

Baileys Cheesecake, a recipe adapted from Anita & Sanny, Jam Bakery.

Preparation

a 6 x 6inch square cake mould

an Oreo biscuit cake base
– Add crushed biscuits into melted unsalted butter
– Mix well with a teaspoon
– Pour all the mixture into the cake ring
– Press until it’s spread out evenly with a teaspoon

Defrost cream cheese in room tempreature

Ingredients

Cake Base
80g Crushed Oreo Biscuit
40g Melted Unsalted Butter

Baileys Cheese
190g Cream Cheese
50g Baileys Irish Cream
70g Granulated Sugar
170g Whipping Cream
120g Milk
10g Crunchy Chocolate Perls
4envelops Gelatin Leaf

To decorate
1pcs Chocolate Stick
5g Chocolate Cocoa Powder
1pcs Edible Gold Paper

Method

1. Whisk whipping cream with electric mixer at medium speed unitl soft peak form. Leave for use later
2. Whisk cream cheese at medium speed until smooth. Then add in granulated sugar gradually and whisk until blended.
3. Pour milk in and fold well with rubber spatula.
4. Pour in Baileys Irish Cream and gently fold well.
5. Fold in whisked whipping cream and gently mix well.
6. Prepare melted gelatin. pour into the mixture, fold gently and quickly until smooth.
7. Pour half of the mixture into the cake mould, and then evenlt scatter the crunchy chocolate pearls on top.
8. Pour the rest of the mixture into the cake mould and refrigerate for 1.5hours. Lastly, sift some chocolate cocoa powder on the top and decorate the cake with the chocolate stick and edible gold paper.

Big Boys Oven

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