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Monthly Archives: May 2012


ingredients (makes one 6″/15cm square entremet) :

for the spiced macerated strawberries :

30ml water

30ml sugar

1/2 vanilla bean pod, seeds scraped

1 star anise

8 strawberries

for the biscuit amandes sponge :

30g egg

21g powdered sugar

25g ground almonds

41g egg whites

20g caster sugar

18g cake flour

for the vanilla white choc mousse :

40g egg yolk

1 vanilla bean, seeds scraped

283ml whipping cream

183g white choc couverture, melted

5g sheet gelatin

for the strawberry soaking syrup :

30ml leftover syrup from macerated strawberries

55ml strawberry puree

10ml kirsch

for the decor :

macerated strawberries

mint leaves

vanilla pod

star anise

nappage neutre glaze (mix with 2 tsps leftover soaking syrup if any)

directions :

1. to make the macerated strawberries, cut each strawberry breadthwise into 3 slices. boil together water, sugar, vanilla bean & anise until sugar has dissolved. leave to cool then add in strawberries. toss to coat and leave to macerate for 2-3 hours. remove strawberries and reserve syrup.

2. to make the biscuit amandes, whisk together egg, powdered sugar & ground almonds in a bowl. make meringue with egg whites & caster sugar, fold into the above then fold in cake flour. pour mixture into 7″ square tin and bake on 230C/446F for 5-6 mins or until golden.

3. to make the vanilla white choc mousse, whisk together egg yolk and vanilla bean until thick and pale. heat 113ml whipping cream until boiling then pour in bit by bit into the egg yolk. add in softened gelatin sheet then fold in melted choc. whisk the rest of the whipping cream until stiff peaks then fold into the above.

4. to make the strawberry soaking syrup, mix together syrup, puree and kirsch in a bowl.

5. to assemble, cut sponge into 6″ square and place it into the bottom of the mousse ring. soak sponge with syrup and pour white choc mousse over. freeze until firm then glaze with nappage neutre and decorate with macerated strawberries, mint leaves, vanilla pod and star anise.



ingredients (makes one 11″x11″ square tray) :

1 egg

3 eggs, separated

1 tsp vanilla extract

35g unsalted butter

60g cake flour

5g matcha powder

60ml milk

85g caster sugar

for the creme chantilly :

100ml whipping cream

2 tsps caster sugar
directions :

1. combine egg, egg yolks & vanilla extract in a small bowl and beat lightly. set aside.

2. in another bowl, sift together cake flour and matcha powder. set aside.

3. place butter in a small saucepan and heat gently over the stove until melted. add flour mixture to the melted butter and cook through. transfer butter-flour mixture into a bowl then add in egg mixture a little at a time. with a spatula, mix it into a smooth batter. add milk and mix well to combine. strain mixture and set aside.

4. to make the meringue, place egg whites in a clean bowl and beat until foamy. add in sugar gradually and whisk until stiff peaks.

5. add 1/3 egg white mixture into the yolk mixture, fold in lightly then fold in the rest of the egg whites.

6. pour batter into the prepared tray lined with parchment paper, smooth surface with palette knife and bake in a preheated oven of 180C for 20 mins. let cool on wire rack.

7. to make the creme chantilly, whisk whipping cream and caster sugar in a chilled mixing bowl until stiff peaks form.

8. to assemble, turn cooled sponge onto a clean work surface. peel off parchment paper from the bottom of the sponge. spread creme chantilly in an even layer over the sponge then gently roll up. place in the freezer to chill and set before slicing and serving.


ingredients (makes 24-28 mini cheese buns) :

1/2 cup unsalted butter

1/4 cup water

1/4 cup milk

3/4 tsp table salt or 1 tsp kosher salt

2 cups tapioca flour or gluten-free tapioca starch

2 tsps minced garlic

heaping 2/3 cup grated Parmesan, Romano, or aged Asiago cheese

2 large eggs, lightly beaten


directions :

1. lightly grease a couple of baking sheets or mini muffin pans; or line baking sheets with parchment. put the butter, water, milk, and salt in a saucepan, and heat till the butter has melted and the mixture has come to a full boil. while the mixture is heating, put 2 cups of tapioca flour into a mixing bowl.

2. pour the boiling butter mixture over the tapioca flour, beating to combine. beat at high speed till the mixture becomes smooth and elastic-looking; this will happen very quickly.

3. beat the garlic and cheese into the dough till well combined.

4. stick your finger into the dough. if it’s uncomfortably hot, let it sit for a couple of minutes to cool a bit; you don’t want to cook the eggs when you beat them in. if it seems hot but not burning hot, continue with the next step.

5. with the mixer going, gradually dribble in the beaten eggs, beating till well combined and smooth.

6. drop the mixture in 2-tablespoon balls (about the size of a golf ball) onto the prepared baking sheets, spacing them about 1 1/2″ apart. A level tablespoon cookie scoop works well here. or pour mixture almost to the rim into the muffin tins.

7. bake the rolls for about 20 minutes in a preheated oven of 375F (190C) till they have a freckled appearance (from the browning cheese), and they’re beginning to color a bit. remove them from the oven, and serve hot.


No Knead Crescent Rolls with Orange Cinnamon Honey Butter
yield: 16 large, 18 medium
Print This Recipe Print This Recipe

for the rolls:
1/2 cup warm water
2 1/4 teaspoons quick rise yeast
1 tablespoon honey
1/2 cup cold milk
1/4 cup butter, melted
1/3 cup granulated sugar
1 egg
1/2 teaspoon salt
3 3/4 cups all purpose flour {give or take 1/4 cup}
+3 extra tablespoons melted butter

for the butter:
1/4 cup softened salted butter
1/4 cup honey
1/8 teaspoon cinnamon
2 teaspoons orange zest

In a liquid measuring cup, stir warm water, yeast and honey together. Set aside to proof. Melt butter in small bowl and stir in cold milk to make mixture luke warm. Pour foamy yeast and water mixture into a large bowl with milk, butter, egg sugar and salt. Stir together to break apart the egg. Using a wooden spoon, stir flour into mixture in 1/2 cup increments. After it is incorporated, bottom of the bowl should be pretty cream and mixture should be pretty sticky but be able to hold a loose ball shape. Grease bowl and dough, cover with plastic wrap and dish towel. Set aside to rise 1-2 hours. Punch down dough and divide into two equal pieces. Flour a clean work surface and one of the halves. Roll out to be a 12-14 inch circle. Brush with 1 tablespoon of melted butter. Cut like a pie into 8 or 9 equal triangles. Roll into crescents. Place onto parchment paper lined baking sheet. Repeat with other half of dough. Brush tops of rolls with remaining tablespoon of melted butter. Cover lightly with plastic wrap and rise 30 minutes or until almost double in size. Bake at 350 degrees for 12-15 minutes or until tops have browned. Remove from oven to cool and immediately brush with more butter {if desired}. Serve warm.

For the butter-mix all ingredients together until incorporated. Serve with warm rolls.

Auntie Anne’s Pretzels: Copycat Recipe
Makes 12 Adapted from Food Network

2 cups milk
1 1/2 tablespoons (2 packets) active dry yeast
6 tablespoons brown sugar
4 tablespoons butter, melted
4 1/2 cups flour
2 teaspoons fine salt

1/3 cup baking soda
3 cups warm water
Coarse salt
8 tablespoons butter, melted in a shallow dish

Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110º. If it’s too hot it will kill the yeast. You should be able to comfortably keep your finger in it. Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar. Add the flour about 1 cup at a time and the add the fine salt. Kneed for about 10 minutes with a stand mixer, or by hand. Put it in a greased bowl and cover with greased cling wrap. Let rise for 1 hour in a moist, warm place until doubled in size. Preheat the oven to 450º. Divide dough into 12 lumps (I like to divide it in half, then divide each half into three, and then divide each remaining one in half again). Roll them all out as thin as you can. Combine the warm water and baking soda in a wide bowl. Form the dough into pretzel shapes, then dip in the baking soda water. Place on a greased baking sheet and sprinkle with coarse salt. Bake for about 7-11 minutes or until browned. Serve with cheese sauce.

For Garlic Cheese Sauce:
(A Yammie original)
3 tablespoons butter
3 tablespoons flour
3 cloves minced garlic
1 cup milk
1/8 teaspoon smoked paprika
a pinch cayenne pepper
8 oz. cheddar cheese, shredded (Not pre-shredded. Do it yourself.)
In a saucepan, combine the butter, flour, and garlic over medium heat. Whisk until lightly browned. Whisk in the milk, paprika, and cayenne pepper and continue whisking until thickened. Add the cheese and whisk until melted. Can be reheated in the microwave.