Tag Archives: Melted Butter

Signature Durian Pancake by Master Chef Thye Yoon Kong

Durian Pancake 1
Durian Pancake

When I was told there was a durian pancake class, I went straight to book myself a seat. I just love them, every single bite is luscious. Soft, smooth, creamy and full of durian aroma. It is truly classic and beatiful to have. Once again Chef Thye Yoon Kong of Zing, Grand Millennium Kuala Lumpur to the control of the kitchen. With his two assistances, he lead the way.

Pancake batter was make from basic ingredients like flour, butter and milk. I was truly simple and the most important part was the pan frying od the pancake using the non-stick pan. Every pancake make was total without floss, just perfect. All it neede was whipped cream and intensified durian paste filled onto the pancake and wrapped over.

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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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Christmas Chocolat Brownie

250g butter
200g sugar
40g glucose syrup
2g salt
4 eggs
180g bittersweet chocolate
60g cake flour
200g walnut(crushed)

Method
1. Beat eggs, salt and sugar until fluffy
2. Add glucose syrup and melted chocolat. mix evenly.
3. Add sifted cake flour and melted butter. Mix evenly.
4. Add crushed walnuts and pour batter into baking dish. Bake at 170C -180C for 25-30 minutes.
5. Allow to coll. Top with chocolat mousse. Refrigerate until hardened. Cut into 6 different sized squares, then assemble.

Sid suggested to me that I should put some coloured butter cream to decorate this brownie in order to give some intensity of the festive….. maybe…..lol!…… I got to say this recipe is simple and can be done easily and fast especially when there is so many things to do. Brownie can be deep freeze, therefore you can prepare it earlier. I hope you will enjoy this one and I will be posting more christmas goodies on this coming months.

Big Boys Oven

Christmas Chocolat Brownie

It is rather fast and christmas is just round the corner. I found some food bloggers had already started featuring christmas desserts and even introducing new exciting dessert books for this coming festive. I guess very soon we will able to see lots of beautiful christmas decoration at the shopping malls. Talking about shopping mall……. got to say it was really cool when yesterday we were at the Pavilion,KL, we were accidently introduced to the Grand Chef Yukichi Matsubara of the Loaf. We were amazed with all the fresh baked bread from this shop……bread, cookies, tarts and even jams can be found at this place. We were also introduced to the loaf cafe situated at the upper level too. Sadly, this time we were not able to take any photos as we forgotten to bring our camera along, maybe next time soon.

Back to this coming festive, I was think of baking something fun and simple but yet can be exciting. As I was looing through my baking books, I found an interesting and very basic dessert recipe but looks fantastic. It was this taiwan published cookbook named A Festival of French Dessert – Chocolate & Cake. The recipe that I am going to introduce throught this post is Chocolat Brownie. I found it easy and simple to bake compared to those, moussecakes and cheesecakes. Let us look at the ingredients which I had modified for a smaller portion:


250g butter
200g sugar
40g glucose syrup
2g salt
4 eggs
180g bittersweet chocolate
60g cake flour
200g walnut(crushed)

Method
1. Beat eggs, salt and sugar until fluffy
2. Add glucose syrup and melted chocolat. mix evenly.
3. Add sifted cake flour and melted butter. Mix evenly.
4. Add crushed walnuts and pour batter into baking dish. Bake at 170C -180C for 25-30 minutes.
5. Allow to coll. Top with chocolat mousse. Refrigerate until hardened. Cut into 6 different sized squares, then assemble.

Sid suggested to me that I should put some coloured butter cream to decorate this brownie in order to give some intensity of the festive….. maybe…..lol!…… I got to say this recipe is simple and can be done easily and fast especially when there is so many things to do. Brownie can be deep freeze, therefore you can prepare it earlier. I hope you will enjoy this one and I will be posting more christmas goodies on this coming months.

Love Sunny Yaw

Gateau Marquise Au Chocolat

I am sure some of us would wonder what is Gateau Marquise Au Chocolat. Well it is basically mean Decadent Chocolate Cake and that is what I had stumbled upon when I was reading Robert Linxe’s book “La Maison Du Chocolat“. I would really recommend this book to be in your mini library as it did somehow sneak into mine. It is a lovely book showing the work of Robert Linxe on chocolate and full of gorgeous pictures.

For this time I had modified Robert Linxe’s Decadent Chocolate Dessert into a cake version. This cake I would like to dedicated this especially to Lee Ping, ……..a healty dessert…….. You will be very surprise that I did not baked this cake in Big Boys Oven as it doesn’t need baking!

Basically and firstly you need to make the crust, mix a variety of roasted crushed nuts with melted butter and place it into the mould and refrigerate it until hard. Next you need to have your lovely melted chocolate, place in soft butter and egg yolk. Fold in beaten sugared egg white, and tranfer it to the mold and refrigerate for 12 hours. Once done, pipe in whipping cream and top it with nuts and chocolate powder.

Do give it a try and I am sure your guest will be for a surprise.
Sid xxx
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