Tag Archives: Mousse

Samplings on the Fourteen MIGF 2011

poster

It had been great this time and it has been fabulous all this while. Meeting many new faces in life can be such a terrific thing to do. They are fabulous, being around them can be so fun. We even share our thoughts, life and even the food we touch. Thank you.

My food expedition this time was to drop by the Samplings on the Fourteen for a well refined crafted dinner. This time is to taste their MIGF 2001 menu . I got to say I love the setting of this restaurant, indeed a classic place to be. Enclosed with a great view over looking the central Kuala Lumpur through the huge piece of glass window.

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Power Lunch at The Restaurant The Club Saujana

food & travel
Food & Travel Magazine – July 2011 issue

Having to meet up with the publisher over and over again was such a hilarious thing to do over the first half of 2011. But on July 2011 my first work was published. The Food & Travel Magazine. I got to admit it was worth every sweat that had taken place and I knew I am back strong for this second half of 2011. Thanks to Cecilia & David plus my mates who believe me. It is going to be exciting.

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Citron Basil Gateaux with Pêche

Lemom Basil Gateaux

One after another new gateaux had been churning out from my studio. Here yet another interesting light gateaux that I created. Having the refreshing taste of lemon infused in the mousse can be truly delicious. But to enhance the taste, basil leafs was generously disposed into the it. The volcanic taste will just burst into awesome flavour and yet kept at lite.

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New Graine de Sésame Gateaux

Sesame Gateaux 1
Graine de Sésame Gateaux

This is awesome as I will be showcasing a few new designed gateaux readily for order. The first one will be the Graine de Sésame Gateaux or Black Sesame Cake. This time I will be focusing on layering gateaux with a French-Japanese influence. Each layer is refinely design to taste with reduction of sweetness. Smooth silky and just melts in your mouth.

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EAT, COOK BOND with Adelaide’s Chef Cole Thomas

cloe thomas
Chef Cole Thomas

What better reason to get together than a treat for the palate! EAT, COOK BOND!

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Honey Mousse with Apricot Jelly and Pistachio Joconde

Honey Mousse with Apricot jelly

I have been work long shift almost everyday to get all the dessert orders ready for weddings, birthdays, father’s day and also had 5-days private baking classes while also conducting my macaron classes over the weekend. It was rather tiring and stressful, I was over worked and we had a mix up with one of our order too, it was Sid’s mistake :(

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BAKE WITH SUNNY YAW THIS JULY

BAKING IS AWESOME BUT CREATIVE BAKING IS HEAVEN !!!

19th JULY
9.30am – 12.30pm . . . . .
OPERA CAKE


The classic opera flavours of coffee and chocolate with the elements of joconde, syrup, buttercream and ganache.

(Opera Class is currently Fully Registered)

2.30pm – 5.30pm . . . . .THE MACARONS

Our all time favourite class, The Macaron. Sunny Yaw will show you how to make them and you will get the pleasure to make some your own too. (Almond, Hazelnut, Illy, Black Sesame, White Sesame)

FEE: RM220 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Coffee Break + Food Tasting + A Box of YOUR Bakes to Take Home)


20th JULY
9.30am – 12.30pm . . . . . MATCHA MOUSSECAKE


The classic matcha (greentea) moussecake comes with layered matcha cake sponge and awesome matcha mousse and finish off with greentea cake flakes.

FEE: RM150 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Sunny Yaw Choice’s of Ingredient + Coffee Break + Food Tasting + A Box of Bake to Take Home)

2.30pm – 5.30pm . . . . .TARTELETTE MACARONS

Indulge with our Tartelette Macarons Class, a classic new age tartelette comes in a variety of colours and fillings . . . totally awesome, something you ever tasted before. Sunny Yaw will show you how to make them and you will get the pleasure to make some your own too. Show your creativity!

(Note: Fillings may come in Chesnut, Rasberry, Strawberry, Blueberry, Mango . . . depends on availability – only 3 flavours will be used for the class)

FEE: RM200 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Coffee Break + Food Tasting + A Box of YOUR Bakes to Take Home)


26th JULY
9.30am – 12.30pm . . . . .FRAISE

The refreshing Fraise (strawberry) moussecake comes with layered cake sponge and fraiser mousse with infused fresh strawberries and yet top with a layer of delicious frasier jelly.

FEE: RM150 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Sunny Yaw Choice’s of Ingredient + Coffee Break + Food Tasting + A Box of Bake to Take Home)

2.30pm – 5.30pm . . . . .CHOUX PASTRIES

In this class we will zoom into a variety of Choux Pastry such as Religieuse, Paris Brest (Ring) and Cookies Eclair.

FEE: RM150 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Coffee Break + Food Tasting + A Box of Bake to Take Home)


27th JULY
9.30am – 12.30pm . . . . .Creamcheese Tart & Chocolat Fraise Tart


The classic petite almond tart with creamcheese and strawberry chocolat fillings . . . . . taste so unique and so delicious.

FEE: RM150 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Coffee Break + Food Tasting + A Box of Bake to Take Home)

2.30pm – 5.30pm . . . . .Bake the Rouleau

Let do the rouleau using the a varitey of soft japanese cake sponge, chocolat, matcha and vanilla!

Price: RM150 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Coffee Break + Food Tasting + A Box of Freshly Baked to Take Home)

REGISTRATION
email: bigboysoven@gmail.com
sms : 012 302 1269

Chocolat Mousse

Last previous post was a strawberry moussecake and today I decided to post a simple not difficult and straight forward chocolat mousse for individual portion. My little niece love this chocolat mousse so much that she always look forward for one for herself to endulge so sinfully! She always looks forward to see me as I alway have surprises for her.



Chocolat Mousse
Whipping cream 280gm
Melted dark chocolat 100gm
Hazelnut syrup(Monin) 15ml
Egg white 50gm
Granulated sugar 35gm
Gelatin leaf 3envelopes
Inner layer
Sponge cake


Make the chocolat mousse, whisk egg white until foamy. Then, add in granulated sugar gradually and whisk until soft peak form.
Whisk whipping cream and gradually add in hazelnut syrup until soft peak form.
Melt the dark chocolat and pour it in the whipping cream and fold well witha rubber spatula.
Fold meringue into chocolat mixture and gently fold well.
Pour in metled gelatin into the chocolat mixture and gently fold.
Pour a half layer of the chocolat mousse into the round plastic ring and refrigerate for 1 1/2 hours.
Inner layer, place a piece of spoge cake.
Pipe in another layer of chocolat mousse.
Then placee in freezer for an hour.
Finish the surface with melted chocolate.

Since my little niece loves them so much, I am sure you too. Try my recipe and let me know how your creation turns out to be, a sure winner.

Yours Sunny Yaw

Figuring – Cartoonimal 1

I have been following the work of Chef Es Koyama (Koyama Susumu) on marzipan figuring especially from his book “Marzipan 20 stories”. It is really exciting to have found so many of marzipan figurings. So I had decided to glue my bum onto my chair and spend some patient time crafting this cuties over the long “Hari Raya” holidays. I did not really follow exactly Chef Koyama’s designs but I use them as a guide which looks so interesting and different when comes to comparing mine and his….. I am just a beginner when comes to figuring ………….. lol. In this post I share 3 of my marzipan figurings that I patiently did, the mousse, the cat and the parrot.



The Parrot



The mousse


The Cat

We love the work of Chef Koyama as he also had published a book entitled The Sweet Trick regarding tricks and tips while you bake. There are a few more figuring in the process but will post them later. Have a nice weekend! See you soon.

Love Sunny Yaw

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

Les Durian from The King of Fruits

It is the durian season and you can see loads of this king fruit being sold at the supermarket, night market and even along the roadside. Due to such, therefore we decided to venture into this king of fruits and Les Durian was crafted. Les Durian, is a durian moussecake which consists of 2 layers of pure D24 durian mousse with a minimum of whipping cream in order to retain the full texture of the durian and sandwiched with 3 thin layer of sponge cakes.

This moussecake is being decorated with white chocolat and lovely almond macaroons, finished of with a dash oranged snow sugar and a few drops of fresh canberries. Below is a kg durian moussecake ordered through a foodblogger last week for her friend’s dad birthday. Thank you foodblogger.

Below is another 1.5kg durian moussecake ordered last week through a Singapore blogger for her aunt’s birthday.


This is a great lovely moussecake that goes well with a warm cup of illy coffee.

Love Sunny Yaw

Cerise II

We were in tears with joy as we walked away the cinema yesterday night as we took the advice of Mei Yen (our regular blogger) to watch the movie, 200 pounds beauty. We love it. Thanks Mei Yen. I guess it will be great if we understand korean. Althought the movie was fiction but it was so real and somehow had captured our hearts. Hehehe…… I saw Sid was in a bit of tears.


Last week our friend Catherine insisted to try our cakes and had placed an order for two cakes but we were not able to take the order as we were booked for the weekend. So yesterday we baked her order, two cakes for ten guest. So we did a large version of Cerise but this time we had a rum flavoured tartlet shell, pistachio cheeries tartlet and topped it with rasberry mousse. We also baked our signature LV cheesecake for Catherine.


We hope Catherine will love our new version of Cerise and we decided to name this tartlet, Catherine. Have a nice weekend everyone as we will be taking this weekend off, away from the city and continue on our food hunting, havefoodwilltravel. Take care.

Luv, Sunny Yaw

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