Author Archive
Hokkaido Milk Fluff
Posted by: | CommentsWe were supposed to bake an anniversary cake for Female magazine (Theme: women) and the composition iconsisted of
Milk fluff, caramelized rice krispies, white chocolate, Muscavado gelee.
Products used in cosmetics.
We experimented with different kinds of Milk textures and finally settled on a gelatin based one.
Spanish dessert Promotion
Posted by: | CommentsFor the next 2 months we will be running our Spanish promotion. November, December.
The Spanish platter consist of paprika chocolate blocks, churros, Extra virgin olive oi, crème brulee, crème catalan foam.
All for $28.
Ideal for 2 to share.
We are also offering a Spanish wine pairing with our new menu. Firstly we have a beautiful rose Garnacha (Grenache) from Finca la Estancada, also from Finca la Estancada we are featuring a late harvest Chardonnay. These two wines come from Castilla la Mancha, central Spain. Lastly we have yet another Garncha blend (Granache and Garnacha Tintoera) which comes from Almansa, south eastern Spain.
Additional $20 for 3 tasting portions.
Elle Magazine Photoshoot Part 4
Posted by: | CommentsFinally, the last shot was more glamorous.
We created basil and Kyoho Macarons with yoghurt sauce.
Japanese Grape Macaron
Japanese Grape White chocolate Mousse
30g milk
30g cream
12g Japanese grape puree
80g white chocolate
130g whipped cream
1) Melt white chocolate. Incorporate white chocolate with basil puree
2) Incorporate the 2 mixtures together. Refrigerate.
Cassis Macaron
50g egg whites
38g sugar
violet colouring
45g almond powder
60g icing sugar
4g Cassis puree
1) Sift almond powder with icing sugar
2) Whisk the whites and sugar until stiff peaks
3) Add colouring lightly
4) Fold in almond powder mixture to the whites lightly
5) Fold in cassis puree lightly
6) Pipe the macarons on a tray and let it dry for half an hour at room temperature
7) Bake in the oven at 150 degrees
Elle Magazine Photoshoot Part 3
Posted by: | CommentsThe 3rd dessert was platted in a black wine glass
We were going for the more feminine look to this shot.
Strawberry Panna Cotta
280g cream
75g milk
250g Strawberry puree
4 gelatin
120g sugar
1) heat cream, milk, sugar, puree together.
2) Add gelatin. Leave it to set
Garnish:
Sweet powder, strawberry pastilles
Elle Magazine Photoshoot Part 2
Posted by: | CommentsThe second dessert was more sparkly. It was shot with a Swarovski necklace.
I was going for the delicate yet refine look with bronze and crystals in the dessert. Was afraid it might have been a little overdone but the final photo turned out neat.
Valrhona Chocolate Bricks
200g 72% Valrhona chocolate
255g cream
140g Egg whites
2 charges
1) Heat cream in a pot. Pour over chocolate
2) Add whites. Blend the mixture
3) Sieve mixture
4) Pour into a siphon. Charge with 2 creamers
Garnish:
Chocolate shells, isomalt, blood orange
Elle Magazine Photoshoot Part 1
Posted by: | CommentsElle wanted a stand only piece for the desserts to pair with their jewelry.
We came up with 4 desserts.
The first one is called Yuzu popcorn.
Yuzu parfait, sweet salty popcorn, powder, salty caramel
Yuzu Parfait
2 eggs
150g sugar
75g yuzu juice
15g orange juice
4g gelatin
75g unsalted butter
90g Cream
1. In a bowl, whisk eggs and sugar, and then add juices and zest.
2. Place bowl in a bain marie at medium heat and whisk continuously.
3. When mixture reaches 80 degrees, remove from heat and emulsify the butter into the mixture.
4. Add gelatin. Strain and allow mixture to cool.
5. Once cooled, fold in whipped cream
Miele Gala Dinner
Posted by: | CommentsI have not been blogging as much as I should as 2am has recently been swamped with events and Christmas Preparations.
This particular event for the Miele Guide Book was for 380 guests. Mostly from the F & B industry and it was an honor to be able to cater for them.
We had to create an Asian inspired dessert.
I chose Guava as it has fantastic flavor to begin with.
The rest of the components complimented the Guava cube in flavor and texture.
The dessert composed of Guava cube, lemongrass jelly, dill flowers, feijoa, ginger meringue.
The cherry splatter on the plate was meant to compliment the Miele Guide Book 2010 which was releasedthat night and right below the dessert course.
Cadbury Cooking Class Part 2
Posted by: | CommentsThere are 120 cases a year of children below the age of 12 diagnosed with cancer.
It really saddens us to see them going through so much at such an innocent age.
Hopefully this cooking class could be a yearly affair
The class lasted 3 hours and we managed to do a flourless cake, chocolate mousse and chocolate truffles.
Cadbury Milk Chocolate Truffles
150ml water
1000g chocolate
100g butter
1) melt the chocolate and add in water
2) add butter and incorporate.
3) let it cool until piping consistency and pipe into balls.
4) chill the chocolate until It is firm to roll on hands
5) chill once more and shape it again for a rounder shape.
6) dust with cocoa powder.
Cadbury Chocolate Cooking Class
Posted by: | CommentsWe recently conducted a cooking class for 20 children from the Children’s Cancer Society.
This is one of the most meaningful events we have done this year and my chef and I thoroughly enjoyed it.
We made Chocolate Mousse and the kids loved it. Heres what we used.
Cadbury Chocolate Mousse
700g Cadbury chocolate
80g yolks
50g sugar
250ml cream
250ml milk
1000ml whipped cream
Bubblegum Gummy
Posted by: | CommentsStill on gummies. This is also included in the petit fours for the degustation menu.
I love playing with different textures and presentation. Especially when it involves the first impression.
Bubblegum gummy on a mirror.