Tag Archives: Macarons

MY TRAVELOGUE : PENANG PART 1

DSCN0796DSCN0801DSCN0802
DSCN0804DSCN0806DSCN0808

We arrived in Penang late on friday nite, meet up with my friends and straight went out for dinner at Super Tanker which was a foodcourt. There were a lot of stalls selling different type of food and we ended up being selective. I ordered curry noodle which was tasty, Sid ordered a bowl shrimp noodle “har mein” then came along a plate of rice noodle top with shripm paste “chu cheong fan haw kow” and the fried oyster omellete “hoe chein” ……. gosh the food was delicious and inexpensive compared with Kuala Lumpur. Moving to Penang had started to play in my mind already . . . . next we headed to Subaidah just nearby to Tesco Extra/USM for teh tarik . . .. this place was very interesting because people just kept queueing up for the take away nasi lemak . . . . . got to say I really know why, the rice was freshly cooked and warm, the sambal was good and the fried chicken with herbs was gorgeous indeed.

DSCN0813

We stayed at my god brother’s condominium and this was the balcony view when we woke up in the morning at Penang Gold Coast, a panoramic view from the 18th floor. and you can see Pulau Jerejak just across too

DSCN0819DSCN0822DSCN0825DSCN0826DSCN0831

We woke up rather early that saturday morning as we had to start our baking classes at 9am. As it was on the way to the city centre we stopped by at Genting coffeeshop, Green Lane for so awesome delicious hawker food. This time we ordered mee jawa which was great and well balance taste, penang fried noodle “chaw kew teow” was very delicious , tasty “loh mein” and delicious hokkien “dark” noodle.

DSCN0834DSCN0832DSCN0837
DSCN0840DSCN0841DSCN0843
DSCN0842DSCN0844DSCN0845
DSCN0846DSCN0849DSCN0851

We started with the morning macaron class and we had a group of interesting students. All the macarons baked that morning when on so well, non of them cracked.

DSCN0853

This was a group photo of myself with Sid, Lingzie (my manager in Penang also the owner of http://www.lingzie.com/) and Ms Chong (the reporter from Guang Ming Daily) Yes I was interviewed by the Guang Ming Daily which was so fun and interesting although I was a bit nervous at first but Ms Chong really managed to calm me down with her interviewing expertise. :)

After the morning class we went for lunch on the invitation of Mr Lee the owner of the baking studio at Hong Yap Trading along Jalan Siam. Mr Lee brought us to Dim Sum Food Restaurant along Macalister Road and we were served with awesome delicous baskets of dim sum and a few main dishes.

DSCN0856DSCN0858DSCN0859
DSCN0863DSCN0864DSCN0866
DSCN0869DSCN0870DSCN0872
DSCN0875DSCN0880DSCN0883

We had prawn dumplings “har kau”, meat dumpling “siew mai”, fish ball “yee tan”, roast pork pastry “char sew kok” and prawn wrapped in beancurd “fu chok har kuen” as the entrees and came the main dishes, the assam steam fish which was so delicious especially the sauce, truely nyonya style only available to taste in Penang, prawns cooked in curry leaves “lye you har” and sweet & sour spare ribs. The lunch was fantastic and really truely Penang! After lunch we headed back for our next macaron class.

DSCN0886DSCN0891DSCN0893

The macaron class went on well as planned ! A well accomplished for the day!

DSCN0898DSCN0905DSCN0906

As for that night we went for dinner at Bayan Lepas. Sadly we did take any photo as everyone was hungry and totally forgotten about dear camera. After dinner we headed to Gurney Drive and visited the hawker centre there and we had fruit rojak, toasted dry squid and some drinks.

DSCN0907

The first day in Penang was fantastic, my students really rocked and the second day went on very well too. The second day will be updated on my next coming post . . . . 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.

DSCN4818

DSCN4823

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

The Making of The Tartelette Macarons

We nearly miss having this class and about to drop it but someone just called and insisted that we run the class . . . . we said OK! why Not! and it turned out to be a great fun day of tart making, not the normal daily tarts but macaron tarts! We started off with tart dough making and the cream making!

DSCN7663

DSCN7667

DSCN7666

Everyone was busy making the tart shells!

DSCN7668

Cream piping now! here was how it went!

DSCN7669

DSCN7671

Steady with gently placing those strawberries, chestnuts and raspberries!

DSCN7676

Here are the bakes! Pink and Brown macarons tarts!

DSCN7674

DSCN7675

DSCN7681

DSCN7689

DSCN7688

It was a great baking day! All of us enjoyed the fun and eating them too . . . . . love Sunny Yaw

What did Selby says?

Chocolat Macarons

I had baked some Chocolat Macaroons, recipe adapted from Pierre Herme’s Chocolate Desserts:

140gm finely ground almond powder
250gm confectioners’ sugar
25gm dutch processed cocoa powder
100gm egg whites

Method:

1. Line two large insulated baking sheets with parchment paper, or line two regular baking sheets and put each one on tops of another baking sheet. Fit a large pastry bag with a plain 1cm or 1.5cm tip. Set these aside for the moment.

2. If you’ve got almond powder, just sift it with theconfectioners’ sugar and cocoa. If you’re starting with almond, place the almonds, sugar and cocoa in the work bowl of a food processor fitted with the metal blade and process until the mixture is as fine as flour, at least 3 minutes. Stop after every minute to check your progress and to scrape down the sides of the bowl.This si not a quick on-and-off operation. Although the almonds may look as thought they’re pulverized after a minute or so, they won’t be: The nuts really need 3 to 5 minutes to ground to powder or flour. When the almonds are ground, using a wooden sppon, press the mixture through a medium strainer.

3. For this recipe to succeed, you need 100gm of egg whites, which means using 3 large egg whites plus part of a fourth white. The easiest way to get a portion of a white is to put the white into a cup, beat it lightly with a fork and then measure out what you need. Once the eggs are measured, they need to be brought to room temperature so they can be beaten to their fullest volume. You can leave the whites on the counter until they reach room temperature, or you can put them into a microwave-safe bowl and place them in a microwave oven set on lowest power; heat he whites for about 10seconds. Stir the whites and containue to heat them – still on lowest power – in 5 second spurs until they are about 23C. If they’re a little warmer, that’s okay. To keep the eggs warm, run the mixer bowl under hot water. Dry the bowl well, pour the whites into the bowl and fit the mixer with whisk attachment.

4. Beat the egg whites at low to medium speed until they are white and foamy. Turn the speed and supple – when you lift the whisk, the whites should form a peak that droops just a little. Leave the whites in the mixer should form a peak that droops just a little. Leave the whites in the mixer bowl ot transfer them to a large bowl and working with a rubber spatula, fold the dry ingredients gently into the whiotes in three or four additions. It will seem like a lot of dry ingredients to go into a relatively small amount of whites, but keep folding and you’ll get everything in. Don’t worry if the whites deflate and the batter looks a little funny – that’s just what ‘s supposed to happen. When all the dry ingredients are incorporated, the mixture will look like a cake batter, if you lift a little with your finger, it should from a gentle, quickly falling peak.

5. Spoon the batter into the pastry bag and pipe it out onto the prepared baking sheets ( to keep each sheet of paper steady, “glue” it down by iping a bit of batter at each corner of the baking sheet): Pipe the batterinto rounds about 2.5cm in diameter, leavingabout 2.5cm betweeneach round. When you’ve piped out all the macaroons, lift each baking sheet with both hands and then bang it down on the counter. Don’t be afraid – you need to get the air out of the batter. Set the baking sheets aside at room temperature for 15minutes while you preheat the oven.

6. Center a rack in the oven and preheat the oven to 220C.

7. You should bake these one pan at a time, so dust the tops of the macaroons one pan with cocoa powder and slide one of the sheets into the oven. As soon as the baking sheet is in the oven, turn the temperature sown to 180C and insert the handle of a wooden spoon into the oven to keep the door slightly ajar. Bake the macaroons for 10 to 12 minutes or until they are smoooth and just firm to the touch. Transfer the baking sheet to a cooling rack and turn the oven heat back up to 220C.
To remove the macaroons from the parchment – they should be removed as soon as they come from the oven – you will need to create moisture unde the cookies. Carefully loosen the parchment at four corners and lifting the paper at one corner, pour a little hot water under the paper onto the baking sheet. The water may bubble and steam, so make sure your face and hands are out of the way. Move the parchment around ot tilt the baking sheet so that the parchmentis evenly dampened. Allow the macaroons to remainon the parchment, soaking up the moisture, for about 15seconds, then peel the macaroons of the paper and place them on a cooling rack.

8 When the oven is at the right temperature, repeat with the second sheet of macaoons. Remove from the patchment as directed above and let cool.

For the ganache:
For each sandwhich, pipe a dollop of a ganache about 1.5 cm across on the flat side of one cookie and top with another cookie, flatside down, using it to spread the ganache so that it runs to the edge. Transfer the filled macaroons to covered container and place them in the refrigerator to soften overnight before serving.

Big Boys Oven

The Making of Macarons

Whisking the eggs . . . . .


Egg testing . . . . ?


Adding dry ingredients . . . !


Pipe it out babe!!!


Dressing them up!


Time to cook them . . . .


A coffee break with Illy and chit chat . . . .


Indulge some CHEESE TARTS


Lingering those CHOCOLAT MACARONS


Break is over, JENNIFER’S turn …..



YOKESZE’S turn now ……



Ahha SANDY’S turn ……..



Filling time!!!



The MACARONS of the day, what a wonderful day!!!


THE ENTREMENTS

THE ISPAHAN

CHOCOLAT MACARON WITH ROASTED CHESTNUTS


A CAKE DECORATED WITH ASSORTED MACARONS

MACARON TARTS

MANDARIN TARTS to end the class of the day!

It was an enjoyable afternoon and very fruitful especially for myself and also meeting my new students.

Big Boys Oven

Page 5 of 512345
Related Posts Widget for Blogs by LinkWithin