Tag Archives: Sieve

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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Maya Indulgence with Chef Shamsul

Chef Shamsul

I accidently stumbled upon this awesome recipe from Chef Shamsul of Hotel Maya Kuala Lumpur which I think work fabulous during a weekend dining at home with friends over a few bottles of red wine.

Pasta with Boston Lobster Bisque

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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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