Tag Archives: desserts

Light Creme Anglaise

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This is a modified version of the recipe I learned from my pastry course a few months ago. I didn’t have whipping or half and half cream at home, so I thought I would use milk and do a light version. It came out better than I thought! It may not be as creamy but it tastes almost as good as the original recipe! You can use it over any dessert, e.g. cakes, pies, puddings, pastries, cobblers, etc. 

  • 300 mL 2% milk
  • 4 egg yolks
  • 50 gram granulated sugar
  • 1/2 to 1 vanilla bean
  1. Gently whisk 1/3 of the milk with sugar and egg yolks, set aside
  2. Cut and scrape vanilla bean
  3. Put vanilla bean, including the pod, into the remaining of the milk and heat in a non-stick pot over medium heat until boil.
  4. Turn heat down to low
  5. Pour some boiled milk into egg mixture to temper, then pour back into the pot
  6. Heat mixture until thick enough to coat back of wooden spoon,  stirring constantly
    (Coat back of wooden spoon with sauce, draw a streak in the middle with your finger, if streak stays clear, the sauce is ready. Watch closely when cooking, the sauce thickens quite quickly. Do not over cook or you will have scrambled eggs instead!)
  7. Remove from heat, strain twice through a fine mesh
  8. Serve immediately or cool then refrigerate
  9. Use within one week

Original recipe by Chef Marco Ropke at the Pastry Training Centre of Vancouver

Lemon Curd Meringue Cookies

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Meringue and lemon curd go very well together. These cookies are light and delicate but very rich in flavour. To balance the sweetness, I added less sugar to the meringue than I normally would. I also diluted the juice with a little bit of water, you can just use the juice if you prefer a more tangy flavour. Eat them right away though, otherwise the meringue will turn soft and sticky or you can sandwich them just before serving if you want to make them ahead. You can use the leftover lemon curd as a jam on your toasts, pancakes or waffles! Enjoy!

For the lemon curd

Makes about 1/2 cup

  • 2 egg yolks
  • 6 tablespoons granulated sugar
  • 3 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 2 tablespoons water
  • 50 gram unsalted butter, chilled and cut into small pieces
  1. Whisk together egg yolks, sugar, lemon juice, water and zest
  2. Heat mixture in non-stick pot over low heat, stirring constantly until thickened (mixture should coat back of spoon)
  3. Turn heat off, mix in butter, a few pieces at a time until all melted
  4. Cool, and refrigerate up to 2 weeks

For the meringues

Makes about 24 single cookies or 12 sandwiches

  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 3 tablespoons granulated sugar
  1. Preheat oven to 225°F
  2. Using an electric mixer with whisk attachment, whisk egg whites and cream of tartar at medium speed until frothy
  3. Increase speed to high and slowly add in sugar
  4. Whisk until a stiff peak is formed
  5. Pour into piping bag with star or round tip
  6. Pipe onto cookie sheets lined with parchment paper, 2 inches apart
  7. Bake for about 40 minutes, depending on size of cookies, they should be dry to touch, turn off oven
  8. Leave cookies in oven for about 2 more hours to dry 
  9. Remove from oven to cool completely on rack

Coconut Milk Pudding

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This is a very yummy Asian dessert, especially if you are a fan of coconut ! You can usually find it at Chinese Restaurants.  But often, too much gelatin or cornstarch is added which makes the pudding too chewy or powdery.  This recipe is silky smooth and soft.  Super yummy !! 

Makes about 4 servings

  • 1 + 1/2 cups milk 
  • 165 mL coconut milk (1 small can)
  • 4 tablespoons granulated sugar
  • 1 envelope or tablespoon unflavoured gelatin powder
  1. Sprinkle gelatin over about 1/2 cup of milk, let sit for a few minutes
  2. Heat remaining milk, coconut milk and sugar in a non-stick pot over medium heat
  3. Stir until sugar all dissolved (doesn’t have to boil)
  4. Turn off heat, add gelatin mixture, stir until dissolved
  5. Strain and pour into bowls 
  6. Cool, then refrigerate until set, at least about 4 hours or overnight

Coconut Macaroons

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Macaroons are cookies made of shredded coconut. Don’t mix them up of macarons which are the French sandwich cookies. Macaroons are crispy on the outside and chewy inside. You can dress these cute little balls up with melted chocolate (dark or white).

Makes about 24-30
Total time = 30 minutes

  • 4 egg whites
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 360 g unsweetened shredded coconut
  1. Preheat oven to 325°F
  2. Using a stand or hand-held mixer, beat egg whites, sugar and vanilla for about 3 minutes until frothy
  3. Mix in coconut (mixture should be wet but not too sticky)
  4. With the help of a rounded spoon or an ice cream scooper,  shape coconut mixture into balls and place on cookie sheets lined with parchment paper
  5. Bake for about 14-15 minutes until golden brown
  6. Cool and drizzle with melted chocolate if desired

Cream Cheese Whipped Cream

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This can be used as a fruit dip or topping for your pancakes, waffles, pies and crepes.  The cream cheese makes it extra creamy and tasty!

Makes about 3 cups
Total time = 15 minutes

  • 1 cup whipping cream (cold)
  • 100 g cream cheese
  • 3 to 4 tablespoons icing sugar (adjust to your own taste)
  • 1 teaspoon pure vanilla extract
  1. Using an electric mixer, beat cream cheese,  sugar and vanilla until fluffy
  2. Whisk whipping cream until thick and creamy
  3. Gently mix whipped cream and cream cheese until smooth
  4. Keep in refrigerator

Mini Apple Pie

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Can’t believe fall is already here ! I love fall, I love the colours and all the tasty goodies…..apple pies, apple cider, pumpkin pies, pumpkin spice latte, squash soup, etc.   And of course the Halloween candies !  Hey, candies are not just for kids,  for adults too……OK, Let’s get back to the pie first !  

Makes two 4+1/2 inch pies

For the crust

  • 1+1/2 cup (225g) pastry flour
  • 1/2 teaspoon salt
  • 100 g unsalted butter, diced and chilled
  • 110-120 mL cold water
  1. Mix flour and salt 
  2. Using a pastry cutter or 2 forks, cut in butter until mixture resembles coarse crumbs, butter chunks should be about the size of a pea
  3. Add cold water, mix gently
  4. Transfer onto a floured work surface and press dough together to form a ball (Do not knead, dough should contain lumps of butter)
  5. Cut dough in half, wrap each one tightly with plastic wrap and refrigerate for several hours or overnight

In order to make a flaky pie crust, your butter and water has to be cold, very cold. This will prevent the butter from melting when you are working with the dough. When the pie is baked, the butter will melt, water inside the butter will evaporate giving its flaky texture.  I used all butter because I love the flavour.  You can use half butter, half shortening to make the pie more tender but shortening doesn’t have any flavour.  So, it’s your choice.   

For the fillings

  • 2 apples
  • 1/2 cup granulated sugar
  • 1 + 1/2 tablespoon cornstarch
  • 1 tablespoon butter, melted
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • pinch of salt
  • pinch of nutmeg
  • pinch of lemon zest
  1. Wash, peel and core apples. Cut into slices or chunks
  2. Mix apples with all other ingredients

To make the pie

  1. Preheat oven to 380 ºF
  2. On a floured work surface, roll and flatten 2/3 of one dough to fit pie tin
  3. Fill with apple fillings
  4. Brush rims with water
  5. Roll the other 1/3 of the dough to make top of pie, trim and decorate, leaving at least one hole on top to vent
  6. Brush top with melted butter
  7. Bake for about 45 minutes

This is a modified recipe from the one I learned at my pastry course.  Original recipe by Chef Marco at Pastry Training Centre of Vancouver 

 

Simple Crepes

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Crepe is actually very easy to make. You can have it anytime of the day. You can serve it with fresh fruits and whipped cream, nutella, even ham and cheese !  It can be quite expensive if you eat it in a restaurant or even just at a food court.  So why not make it fresh at home !

Makes about 6 crepes

  • 1/2 cup all-purpose flour, sifted
  • 1/2 tablespoon granulated sugar
  • pinch of salt
  • 2 eggs (beaten)
  • 3/4 cup milk
  • 1+1/2 tablespoon unsalted butter (melted)
  1. Mix flour, sugar and salt
  2. Whisk in eggs, milk and butter until smooth
  3. On a lightly oiled non-stick pan or skillet,  pour about 1/4 cup of batter gently swirl pan to coat thinly and evenly
  4. Cook until bottom starts to turn brown, about 1 minute
  5. Loosen sides with a spatula, flip crepe over, cook the other side
  6. Serve with fillings of your choice

You can make the batter ahead and keep it in fridge for up to 2 days.

Mango Mousse

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My parents were on a cruise ship last week and they brought back two beautiful shot glasses for me. Then I thought, what can I put in these glasses besides wine…….Mousse was the first thing that came to my mind.  When I was grocery shopping yesterday, I found some nice mangoes, so here it is ! A creamy mousse with a refreshing flavour.

Makes about 6 servings

  • 200 gram fresh mango puree
  • 4 tablespoons granulated sugar (adjust to your own taste)
  • 1 cup whipping cream (cold)
  1. Put a stainless steel bowl in freezer for about 15 minutes
  2. Heat mango puree and sugar in a non-stick pot over low heat until sugar dissolved, let cool
  3. Using an electric or hand-held mixer, whisk cream in cold bowl until thick and creamy
  4. Gently mix mango puree and whipped cream until smooth
  5. Chill and serve