Freshly and Lovingly Baked on : 14th Dec 2013
In my haste, I toppled the first of this bake. The heart sank to hell and I felt like the end of the world has arrived. You can imagine how I felt since this bake took me 2 days to complete due to the various component.
I was devastated but…… the anger and frustration fled in seconds and I am on my way for a second bake.
My tiny living quarter is like an oil field but I am all smiles. It once again proved to me that the first choice might not always be the best.
1) Pate Sucre
Two 5.5 inches Tart Pan with removable bottom. Lightly Greased.
0.5 Tsp Pure Vanilla Extract
50g Almond Powder
90g Icing Sugar
1 Small Egg ( about 50g)
150g Butter (softened – Room Temperature)
1g Baking Powder
250g Cake Flour
Cream butter with sifted icing sugar. Add the vanilla before slowly adding egg. Ensure all incorporated before adding more egg.
Mix almond power, baking power and cake flour together.
Add this mixture into the butter mix. Lightly knead with hand till the dough is smooth. Wrap it up in clingwrap and refrigerate for 30 mins.
After which, divide the dough into two and work it onto the tart pans. Use pie weights and blind bake for 18 mins at a 180 degree oven. Remember to preheat the oven for 15 mins prior to baking.
2) Biscuits. No molds available. Free hand work.
200g Granulated sugar
1 Tsp Pure vanilla extract
375g Plain Flour
A pinch of Salt
1.5 Tsp of Baking Powder
Cream the butter with the sugar using an electric mixer until pale in colour. Mix in the vanilla extract and then slowly incorporate the egg into the butter mixture. I split into 3 parts.
After which, mix the flour with the salt and baking powder.
Add this powder mixture into the butter mixture in 3 parts ensuring all are incorporated properly.
I usually made this one day in advance and chill it. If you are in a hurry, you can chill it for 1 hr before use.
If you like a chocolate flavor, you can add in the chocolate powder into the powder mixture. Effectively, if I use 40 g of chocolate powder, I will reduce my flour by 40 g.
Before Baking, take out the dough and roll and cut with cookies cutter or the design you have in mind.
Bake at 180 degree for about 10 minutes or until the edges started to brown.
If you have spare dough, freeze it and you can keep up to 2 months. Thaw overnight before using.
3) Lemon Curd Cream
2 Tsp Corn Flour
35g freshly squeezed Lemon Juice
Zest of one Lemon
Mixed all the ingredients in the pot except for the butter.
Stir to combine evenly and cook it over low heat until it thickened.
Once so, remove from heat and stir in the butter till combined. Cover it with clingwrap and let it cooled down.
4) Pound Cake
60g Cake Flour
20g Corn Flour
Melt the butter and let it cool down for 30 minutes.
Sift the Cake and Corn Flour together.
Cream the eggs and sugar together until thick and pale in colour. It is best to use an electric mixer for this. I used a hand whisk and its really tough.
After which, fold to combine the sifted flours before pouring the cooled melted butter into the batter. Fold to combine.
Preheat the oven to 180 degree.
For this project, I used savarin mold. This batter is enough for 6 cakes.
Bake for 18 minutes.
5 ) White Chocolate Cream
85g chopped White Chocolate
5g powdered Gelatin bloomed in 2 Tbsp of water
150g heavy Cream
Use 20g of the 150g heavy cream and heat it up before adding the white chocolate in. Melt it and ensure you stir to incorporate the cream and white chocolate until smooth. Pour the melted combination into the gelatin. Stir to incorporate and let it cool.
Whipped up the remaining heavy cream till stiff peak. Incorporate in 3 parts to the melted chocolate. Fold to combine. Refrigerate till firm.
Spoon the Lemon Curd Cream and spread it evenly onto the Pate sucre. Pipe the white chocolate cream onto the lemon curd cream. Position one of the pound cake onto the cream as per picture and decorate it with the cookies of your choice design.