May 27, 2012

Chocolate Truffles

I have left over chocolate ganache from my Chocolate Macaroon filling. I remembered the ganache’s ingredients are similar to Chocolate Truffles but different measurement. So, I just used my feeling about today’s truffles by putting more dark chocolate to harden the ganache.  After the ganache is harden, I make a ball 'truffle' form and rolled in different toppings. I used dessicated coconut, cocoa powder, finely  crushed almond, colorful chocolate sprinkle. All of them are tasty.

May 22, 2012

Chocolate Macaroon

There are egg whites from kitty blueberry icecream in the fridge, at first I wanted to make steamed brownies but turns out it’s not enough.  I checked my pantry what baking ingredients I have and I remembered that I bought toasted almond 2 weeks ago, so I decided to make Chocolate Macaroon. I grind the almond using chopper and shift it.
I used the recipe I found in the internet to make the macaroon and I forgot  the source. Pardon me..

Chocolate French Macarons

90 gr egg white
30 gr
granulated sugar
200 gr
confectioner sugar
110 gr
almond powder
1 t
sp cocoa powder

1.         Mix the confectioner sugar, almond powder and cocoa powder in the food processor or using spatula until well mixed
2.       In a large clean, dry bowl whip egg whites on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to stiff peaks—the whites should be firm and shiny.
3.       Add the dry ingredients to the whipped egg white and stir it gently not more than 50 times.  
4.       Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets, in the previously drawn circles. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form.
5.       Bake, in a 140 C oven for 15 to 20 minutes. Use a wooden spoon to keep the oven door slightly ajar, and rotate the baking sheet after 5 minutes for even baking.
6.       Remove macarons from oven and transfer parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.
7.       Pair macarons of similar size, and pipe about 1/2 tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavors to blend together. Bring back to room temperature before serving.

For the fillings, I used Dark Premium Chocolate Cream Ganache or you can use Nutella. 

I gave some to Elaine's teacher at school because we couldn't finish all of them. She made comment in my Facebook account, that she loves it. So happy to hear that. ^^

May 17, 2012

Kitty Blueberry Icecream

Recently Elaine doesn’t want to eat fruit again, so I have to make it into juice or ice cream. At first, I made blueberry juice for her but she only taste it a few spoon and she refused the rest. So, hopefully by making this blueberry ice cream, she willingly to eat more blueberries. ^^

Blueberry Ice Cream

1 cup whole milk
1 cup heavy cream
½ tsp vanilla extract
350 gram Blueberries, make it puree
½ cup plus 3 tbs sugar 
3 tbsp water
6 large egg yolk
1/8 tsp salt

1.    Put milk, heavy cream and vanilla extract in the sauce pan, bring it just to a boil.
2.    Stir together ½ cup sugar and water in a pan until boil and make deep caramel syrup
3.    Whisk warm cream mixture to sugar mixture in a low heat, until sugar dissolve
4.    Beat egg with 3 tbs sugar and salt until increase ¾ volume and thickened ( 6-8 minutes with hand mixer )
5.    Put  step 4 into the egg mixture and transfer it back to the sauce pan
6.    Cook the mixture at moderate low heat and stir constantly until the mixture slightly thickened ( Do not let the mixture boil )
7.    Strain the cooked mixture into a bowl, put blueberries puree. Whisk until the blueberries puree well blended.  Cool the mixture in room temperature for 35 minutes, stir occasionally.
8.    Put the ice cream mixture with the bowl in the refrigerator for 6 hours or over night.
9.    Cover the bowl with cling wrap and put in the freezer for 6 hours.
10.  Take out the ice cream, break the ice crystal using hand mixer. Repeat again until the texture become smooth.

May 10, 2012

Tickles the Happy Dog

Actually I was planning  to make one of the Sanrio’s character, but turned out it was out of shape. Can you guess what it is?  At the last minute, I decided to make a yellow dog because it is the nearest character that suit with the shape. Hihihi… Thankfully, Elaine said it was “Tickles the Happy Dog”