Friday, November 22, 2013

Meyer Lemon with basil Sorbet

Meyer lemons-It is a cross between a lemon and either a mandarin or common orange and it has a very sweet, fragrant smell. I decided to make another sorbet again using my KitchenAid-Ice Cream Maker.

Ingredients are simple but the resulting sorbet is very sweet and refreshing.

  • 1 cup sugar
  • 1 cup water
  • 1/2 cup of basil leaves (Steep basil in hot syrup for 1/2 hour)
  • 1 cup juice from 3-4 meyer lemons
  • 2 tablespoons of lemon zest

Thursday, November 21, 2013

Passion fruit cheesecake

For this cheesecake, I am using a shortbread biscuit crust.
The recipe is adapted from Martha Stewart and it has a combination of two layers:
A layer of vanilla cheesecake and a layer of passion fruit custard.

Final baking of the second layer.

Saturday, November 2, 2013

Melon Sorbet

Using a recipe from Garrett McCord of Vanilla Garlic, I made my first Melon sorbet using the KitchenAid-Ice Cream Maker.
I chose Brazil Galia melons because they are sweet and very aromatic. It combines so well with green limes, syrup and lemon juice to make a refreshing sorbet.

Sorbet churning with the KitchenAid-Ice Cream Maker attachment.

La Religieuse

La Religieuse is a French pastry made up of two choux puffs, with one on top of the other and are filled with Crème Pâtissière.The coffee crème pâtissière from Dan is simply delicious.
(Adapted from Dan Lepard's recipe)

Friday, November 1, 2013

Classic French Croissants

Croissant dough is the second laminated dough I am working on now.
The first was puff pastry dough which I made mille feuille with.
Next I will be trying out danish dough.
These three types of laminated dough are slightly different from each other; croissants and danish dough are yeasted while puff dough is not.
Nevertheless, the technique to incorporate the butter into the dough is quite similar for all three recipes.
I used the classic French Croissant Recipe from Jeffrey Hamelman.

Must work fast with the dough to avoid butter melting and spoiling the layers.
Perfect rolling should get 3 rolls, and 7 little steps, and the tip underneath.
More croissants out from oven.

Remaining dough can be cut into rectangular shapes and rolled into petits pains au chocolat

A closer look at the croissant......

Front view
Side view
Cross sectioned views