Tag Archives: cream

Sweet Crepe

Here’s a video remake of an old blog post recipe we made a few years ago.

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Basic Mille Crêpe Attempt

When we said this mille crepe was basic, we didn’t mean drinking Starbucks and listening to Taylor Swift. It’s a classic mille crepe recipe made up of layers of crepes filled with vanilla custard cream in between.

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Mille crepe literally means “a thousand crepes” in French. It’s like a cake, but it’s made with very thin layers of crepes instead. It was something that was on my baking/cooking bucket list for quite a while now, but I didn’t want to attempt making it until I tried a store-bought one. I wanted to make sure I knew what a good mille crepe was supposed to taste like!

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A few weeks ago, I finally got to try the mille crepe from Millie Creperie at Kensington Market. It definitely lived up to the positive reviews I’ve heard about their crepes. Their mille crepe had the right amount of sweetness with a creamy filling. The filling tasted like pastry cream mixed with some whipped cream. Now that school’s over and I’m on the verge of unemployment, I figured it’s about time I try making a mille crepe.

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I used this recipe as a reference for making the cream filling. I highly recommend using vanilla beans or vanilla bean paste for the cream; it makes a huge difference! I also increased the amount of sugar because I felt that the cream wasn’t sweet enough. As for the crepes, I stuck with my go-to crepe recipe. I love the addition of using a citrus zest to the crepe batter as it adds a subtle flavour to the crepe. I tripled the amount of the crepe recipe and added about 3 tablespoons of sugar for a sweet crepe. That yielded me about 16 crepes. I used 15 crepe layers for the mille crepe because I messed up the last crepe. I nibbled on it while dipping the crepe with the remains of the cream filling stuck on the bowl. It was delish.

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I was initially going to leave the crepes plain with a dusting of powdered sugar, but I ended up garnishing the mille crepe with strawberries and cream.

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Verdict: I really enjoyed the cream filling and it tasted similar to the mille crepe I tried at Mille Creperie. However, I felt like there wasn’t enough cream or perhaps the cream dried up after leaving the mille crepe in the fridge overnight. I’ll have to tweak the crepe-to-cream ratio next time I make a mille crepe again.

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Matchachoco recommended I make a matcha mille crepe next time (of course she would), so that’ll be my next mille crepe attempt!

‘Til the next blog post,

– Ricelessasian

Easter Egg Cake

Spring is here! Here’s a food post I’ve delayed posting for a very long time because I was waiting for Spring.

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This cake was inspired by a photo of an Easter egg I saw online (does anyone know the original source?). I just knew I had to recreate it the moment I saw the photo! You’re probably wondering how I made the chocolate egg shells. And no, I didn’t use a giant Easter egg mold! The truth is, I made some culinary “shortcuts”. The egg shells are actually a giant Kinder Surprise egg that I split into half.

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I stuffed the chocolate egg shells with vanilla and matcha sponge cake, along with some sweetened whipped cream and strawberries. Since the chocolate egg shells were already sweet enough, I thought the lightness of the sponge cake and whipped cream complemented the chocolate well. I got the sponge cake recipe from Woodland Bakery. I added vanilla extract to half of the cake batter, and added matcha powder to the other half. Given the history of our previous posts on matcha, we all know that I just HAD to. But of course, you can stuff whatever type of cake and cream you prefer. The beauty of baking is that you get to be creative with the flavours that you make 🙂

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To get the spongecake fit the chocolate egg shells, I made cutouts with paper towels with the shapes I wanted. I didn’t measure anything. I just estimated and checked if the cutouts fit the chocolate egg shells. Once I got the right shape and size, I used the cutouts as a guideline to cut the cake.

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For the filling, I just used whipped cream that was sweetened with powdered sugar. I folded chunks of strawberry pieces into the cream.

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I’m just glad I finally got to post this after a long wait 😛 What are you baking for Easter?

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Happy Spring!

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– Ricelessasian

Cooking for One: Festosi Pasta with Light Lemon Zest Cream sauce

Matchachoco and I have been discussing about the concept of cooking for one, recipes that are meant for only one serving. It was initially a forever alone joke (aka the most referenced meme in our conversations), but I think we might be up to something with the concept…

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Here’s the first “Cooking for One” post featuring a pasta shape I’m currently crazy with, called festosi (I think it’s also called armoniche?). I really like the texture of this pasta, and what’s  special about the curly ridges on the pasta is that it makes it easier for pasta sauces and small food pieces to stick to the pasta.

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Although this type of pasta would be perfect for something like a pesto sauce, I wanted to try something new and came up with this light cream sauce that has a lemon flavour undertone. The pasta sauce was a little bit thin, but it’s great for dipping with bread.

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I really liked the sauce because it has a little bit of creaminess to it, but it’s not overly rich that you feel sick after eating it. Coincidentally, the amount I made was exactly just enough for one serving, so here am I typing about cooking for one.

– Ricelessasian

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Festosi Pasta with Light Lemon Zest Cream Sauce (makes 1 serving)

Ingredients

3/4 to 1 cup festosi pasta or pasta of your choice
1 cup baby spinach
3 white mushrooms, chopped
3 shiitake mushrooms, chopped
1/4 of a medium sized onion, diced
1 clove of garlic, minced
1/4 cup sodium-reduced chicken broth
1 tbsp heavy cream
2 tbsp Parmigiano-Reggiano cheese (the real deal, not the cheap Parmesan cheese)
1/2 tsp lemon zest
2 tsp of olive oil
Salt and freshly ground black pepper for seasoning

Directions

  1. Cook pasta according to package directions.
  2. Over medium heat, sauté onion and garlic with olive oil just until onion becomes translucent. Add mushrooms and continue to sauté until mushrooms have softened. Season with salt and pepper.
  3. Add chicken broth, heavy cream, spinach, and lemon zest.  Reduce to low medium heat, and let simmer until its volume has slightly reduced. Mix Parmigiano-Reggiano cheese to the sauce; this will slightly thicken the sauce. Season with salt and pepper.
  4. Toss pasta with the sauce. Serve in a small bowl.

Christmas Yule Log Cake (Buche de Noel)

It ain’t Christmas season without some serious baking!

The idea of a Yule log cake has fascinated me since I got into baking as a hobby, and after watching Gretchen’s tutorial from Woodland Bakery, I was finally inspired to make it. After all, roll cakes are easier to make than layered cakes, and what fun is it to dress it up like a log!

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To make the Yule log stand out, I added edible cake toppers using Santa strawberries and meringue mushrooms. I also added some raspberries. The “Merry Xmas” sign was made with chocolate and white chocolate with freeze-dried strawberries. I like to have all the decorations in my Yule log edible, and what I like about them is that they don’t require artificial food dyes.

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Until now, I’m still so amused with the meringue mushrooms. The ‘dirt’ is actually cocoa powder. You can probably trick people into thinking they’re real mushrooms 😛

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For the roll cake, I used Cooking with Dog’s roll cake recipe as a reference, and substituted the matcha powder with cocoa powder. The cake turned out to be light and not too sweet, similar to those cakes sold in Asian bakeries. Did I mention that Matchachoco and I are huge fans of light Asian style cakes?

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This was my first Yule log attempt, and although it was quite time consuming to make, I really enjoyed making it. I honestly had a difficult time photographing the Yule log as it seems like I can’t find the perfect Christmas-themed background for it. I can’t wait to make another Yule log (maybe next year?), and hopefully by that time, I would have improved the Yule log baking and photography.

Happy baking and happy holidays,

-Ricelessasian

IMG_1217Chocolate Roll Cake
Adapted from Cooking with Dog

Ingredients

4 eggs, whites and yolks separated
1/2 cup sugar
1/2 cup cake flour
1 tbsp. cocoa powder

Directions

  1. Preheat oven to 340 degrees F.  Prepare a 17”x 11” baking sheet with parchment paper.  Grease parchment paper with oil.
  2. Combine cake flour and cocoa powder, and sift them together 2-3 times.
  3. In a bowl, beat egg whites with an electric beater until foamy. Continue to beat, gradually adding half the sugar (1/4 cup), until stiff peaks form.
  4. In a separate bowl, beat together egg yolks and the half of the sugar (1/4 cup) until the egg yolks have increased in volume.  Whisk the cake flour mixture to the egg yolks.
  5. Fold 1/3 of the meringue (whipped egg whites) into the egg yolk mixture until fully incorporated. Do this repeatedly with the rest of the meringue, 1/3 at a time, until fully incorporated.
  6. Carefully spread the batter to the baking sheet with a spatula, making sure the batter does not deflate. Bake for 15-20 minutes, rotating the baking sheet halfway, or until the cake springs back when it is touched.  Make sure you do not overbake or the roll cake will crack when you roll it out.
  7. After baking, immediately transfer the cake to a flat surface and cover it with another baking tray. This will prevent the cake from drying out and maintain its flexibility. Cover until the cake is cool enough.

Chocolate custard cream (used as the filling for the Yule log)
Adapted from Cooking with Dog

Ingredients

2 egg yolks
2 1/2 tbsp sugar
2 tbsp all purpose flour
1 tbsp cocoa powder
1 cup milk, warm
~50 g chocolate
1/2 cup heavy whipping cream

Directions

  1. Sift together flour and cocoa powder.
  2. Pour about 1/4 cup of the milk to the egg yolks, and whisk them together. Whisk the flour mixture. Add the remaining milk, and whisk until fully incorporated. Strain the mixture and transfer to a sauce pan.
  3. Heat the mixture in a sauce pan, continually stirring, until you get a thick consistency. While the custard is still hot, add the chocolate and mix it to the custard until the chocolate fully melts.
  4. Transfer the custard to a shallow bowl.  Cover with plastic wrap, with the plastic wrap touching the top surface of the custard; this will prevent a ‘skin’ from forming on the top surface of the custard.  Refrigerate the custard until chilled.
  5. In a bowl, whip the heavy cream until stiff peaks form.  Whisk 1/3 of the whipped cream to the chilled custard until fully combined. Fold the remaining whipped cream to the custard. Refrigerate until ready to use.

Chocolate Ermine Frosting (used to frost the Yule log)
Adapted from Yoyomax12

Ingredients

1 cup butter
1 cup milk
1 cup sugar
4 tbsp. flour
1/2 cup cocoa powder

Directions

  1. Cream together butter and sugar with an electric mixer. Add vanilla extract. Continue beating until most of the sugar has dissolved.
  2. In a separate bowl, mix together milk and flour. Heat milk and flour mixture in a saucepan over medium heat.  Stir the mixture continuously until the mixture thickens into a paste.
  3. Transfer milk and flour mixture into a bowl and let cool. Stir it occasionally to make the cooling process faster.
  4. Once cooled, add the milk and flour mixture to the creamed butter and beat them together.Add cocoa powder and continue to beat. The frosting should have a light fluffy consistency.

TIP:  If you end up with a runny frosting, refrigerate or put the frosting in the freezer for a few minutes.  Beat the frosting again after taking it out of the fridge until you get a light fluffy consistency.

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To assemble the roll cake, spread the filling all over the top surface of the cake. Tightly roll the cake. Wrap the roll cake with parchment paper and plastic wrap, so that it remains tight. Freeze the roll cake.

Once frozen, cut the sides of the roll cake to make it shaped like a log. Attach the sliced parts of the cake to the side and top of the roll cake, using frosting as the glue. Frost the cake with the frosting, copying the texture of a log. Attach the edible designs to the cake, and dust with cocoa powder and powdered sugar.

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Instructions for the santa strawberries can be found here. Gretchen from Woodland Bakery has a very informative tutorial on how to make the meringue mushrooms. She used a Swiss meringue method for making the meringue, but if you don’t have a candy thermometer or don’t want to go through all the trouble of heating the sugar and egg whites, you can use the French meringue method, which is what I usually do when I make meringue cookies.

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Strawberries and Cream Santa

Merry Christmas! 🙂

In continuation with the Christmas themed baking, here are strawberries and cream Santas! I got the idea from seeing these somewhere online, and I thought that they’d make a cute decorative topper for the Yule log I made.

Wishing you a happy holiday,

-Ricelessasian

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