my first madeleine was from delifrance and i thought it tasted pretty good. last saturday i bought a madeleine tin, at long last, and tonight i tried baking a batch. it was fantastic; the small dainty cakes were light and airy, and had a pronounced butter taste.
they are incredibly easy to make.
the reason i always shy away from making whole cakes is because i really have no aptitude in decorating them. i think chitz decorates cakes excellently! that’s why i prefer to stick to cupcakes you see, because they’re so tiny and cute, and that makes decorating them easier. with whole cakes you need to fiddle with the layers (i am horrible at slicing them into even layers) and i never seem to get that glossy nice finish when applying ganache/cream.
the reason i obliged was because this order was from a friend whom i know personally; from his brother actually. i used this recipe that was recommended by chitz, and i hope it turned out well. the three layers were sandwiched with chocolate ganache and fresh strawberries. it was then topped with more chocolate ganache, and ganache stars were piped all around the bottom border of the cake. it is really death by chocolate. 😀
the top was decorated with MORE chocolate ganache stars and maltesers.
ps: faidz, i hope your brother and his friends liked it!
i realised that i never really bake loaf/dry cakes. i don’t know what’s the actual reason for this… probably because i think that cookies are more popular with the people around me. i decided to bake one today to use up the block of cheddar cheese which has been sitting in the fridge for nearly two months.
recipe taken from here.
what do i do when i get restless after a few pages of dense sociological theory readings? i bake.
a half-used punnet of strawberries, two more white chocolate squares nicely wrapped in foil… after a little bit of pondering i decided to make strawberry and white chocolate muffins.
now tell me, who could ever resist such a name? no, i did not coin that up. i believe i got this recipe from a library book – a couple of years ago! (there’s a ‘march 2005’ on that piece of paper) it must’ve been one of those instances where i would spend my time in the library while waiting for the boy to book out from camp in the evening so we could have a couple of hours together. (oops, sidetracked. sorry)
i thought i’d make a batch of brownies because i caught sight of a tub of vanilla ice cream in the freezer.
these little pieces of heaven actually lived up to their name. i think this is the closest you could get to utter dampness and fudginess without being wet or soggy or undercooked. it’s sticky rich and perfect with ice cream. the interesting thing about this recipe is that it calls for brown sugar instead of the normal caster sugar. that lends a sort of unique taste to the brownie, which might be acquired, but i loved it.
i wanted to make chocolate pudding yesterday, but realised that we’ve run out of cornflour, so i switched to this:
2/3 cup caster sugar
1/2 cup water
2/3 cup milk
3/4 cup cream
4 egg yolks, extra
1/3 cup caster sugar
1 1/2 tsp vanilla extract
1. preheat the oven to 150 degrees celsius. place the sugar and water in a saucepan over low heat and stir until the sugar is dissolved. brush the sides of the pan with a little water to remove any sugar crystals. increase the heat and boil for 8-10 minutes or until the syrup is a deep golden colour. (this part is very tricky because the caramel mixture can scorch very easily)
pour into 4 ramekins. set aside for 5 minutes to allow the caramel to set.
2. to make the custard, place the milk and cream in a saucepan over low heat and heat till warm. place the eggs, extra egg yolks, sugar and vanilla in a bowl and whisk until well combined. slowly pour over the milk mixture while whisking well to combine. strain and pour over the caramel in the ramekins.
3. place the ramekins in a water bath. bake for 35 minutes or until the custard is set. remove from the tray and refrigerate until cold. to serve, dip the base of each ramekin into hot water for 10 seconds, invert the creme caramel onto a plate and serve immediately.
i think my caramel was a bit overdone, but both the boy and i liked it. my mum, however, said that the texture was a bit dense. if i do this again, i will lessen the amount of cream and increase the milk. otherwise, i think it was a pretty okay first attempt.