Mr. Crustabakes is never one to care for diplomacy.
If i made something that didn’t appeal to his delicate taste buds, he’ll express it point blank.
He calls it “being honest”. i call it “tactless”
So when he said “I wish to eat this at least ONE more time in my life”. It was the crowning accomplishment of all my baking history.
I couldn’t believe it came from a cream puff.
DURIAN cream puff to be exact.
I wish it were something more sophisticated, more cosmopolitan. Like a macaron.
But homeboy likes it “domestic” (He grew up in Singapore)
Which is ironic because the durian in the filling came all the way from Thailand. I’ve splurged and bought the premier Monthong Durian which were guaranteed of its sweetness.
If you were wondering why i am making so many durian themed dessert,
Also because i have a durian crazed husband, who loves durian in everything.
Choux Paste Recipe (makes 2)
50 ml water
32 gram butter
38 grams all purpose flour
pinch of salt
Preheat oven to 180 degree celcius
Over the stove, heat the water and butter together till it comes to a rolling boil. Add all the flour and salt, and mix till it comes together in a dough. Set aside to cool.
Add the egg, and beat into the dough. Mix till well combined.
Put dough into pipping bag, and pipe on greased baking paper
Bake for 30 mins or till the choux turn golden brown
Cool completely before filling.
Whipping cream 30 grams
Durian Flesh 90 grams
whip the cream till soft peaks, Add the durian flesh, and mix till well combined.
This dish is definitely not for the faint of heart.
Neither is it for the faint of nose.
I was folding the durian filling into this pancakes when i noticed the onset of a headache.
I thought i was imagining it. But then the hired help made a passing remark (she literally walked passed me and made the remark) “the smell of durian is making me dizzy”.
Geez, i didnt even know HOW that could be possible.
Nevertheless, headache or not, i still scarfed down three of these.
Strangely enough, eating these didn’t give me a headache.
So go figure!
PS: I am entering this to July’s aspiring baker
The theme for this month is : Tropical Spiky Month
hosted by Charmaine of MiMi Bakery House.
Thanks Charmaine for hosting!
250 gram all purpose flour
500 ml coconut milk (freshly squeezed)
pinch of salt
Whisk the eggs and coconut milk together. Add in the salt.
Slowly pour the coconut milk mixture into the flour
Cook it on a nonstick pan. I used about one spoon ladle for each layer of pancake.
Durian flesh (+- 220 grams)
Whipping cream (70 grams)
whip the cream till soft peaks. Add the durian flesh and mix till combined
Spoon the durian flesh onto the durian pancakes and fold it like an envelope.
I’ve never really known how to spell “cinnamon”. I always get confused with double ‘N’s or double ‘M’s, or double both.
What i always do is, i type them in and try the different combinations till the red wriggly line, which signify a spelling error is gone. That’s on good days. Sometimes, i don’t even bother. Who cares if i spell “cinammon” wrong? I am pretty sure everyone still knows i am referring to that bark of a spice.
Nevertheless, here’s a cinnamon (Ha! I got it right @ first try) French Toast with Red Berry Sauce. I decided to make this because :
1. I’ve just made a loaf of sandwich bread, which means i could cut them up as thick as desired.
2. I’ve got spare berries lurking about in the fridge
The selected star for the month of July is Curtis Stone. I know him from watching snippets of “take home chef” whereby he surprises his guests going into their homes and cooking for them.
So, here’s your “berry” delicious toast Curtis. Enjoy the month of July where everyone will be flocking to your site to join the event. 😉
Red Berry Sauce
1 6-ounce/170g package fresh blueberries
1 6-ounce/170g package fresh raspberries
1 4.4-ounce/125g package fresh blackberries
3/4 cup/180ml sugar
6 large eggs
4 1/2-inch-thick slices brioche bread, halved diagonally
3 tablespoons butter
1/4 cup sugar
2 teaspoons ground cinnamon
1/3 cup crème fraîche
Assorted fresh berries
- To prepare the red berry sauce: Combine all the berries and sugar in a blender and puree until smooth.
- Strain the berry puree through a fine sieve, discarding the seeds, and into a small saucepan.
- Place the saucepan over medium-low heat and simmer for 2 minutes, stirring frequently.
- Remove from the heat and keep warm while preparing the French toast.
- To prepare the French toast: Using a fork, beat the eggs in a 13×9 baking dish to blend. Place the slices of brioche in the eggs and let stand for 5 minutes, or until the eggs are absorbed, turning the brioche slices once.
- Melt the butter on a heavy large griddle pan over medium heat.
- Add the brioche slices to the hot pan and cook for about 2 minutes per side, or until golden brown on the outside and heated through.
- Meanwhile, stir the sugar and cinnamon on a large plate; set aside. Immediately place the hot French toast in the cinnamon-sugar and turn to coat completely.
- Divide the French toast among 4 serving plates.
- Top with a dollop of crème fraîche. Spoon the berry puree over the French toast.
- Scatter the fresh berries over and serve immediately.
After my mini success with the homemade sprinkles, i was hooked.
Baby Cait is at an impressionable age where her senses and motoric skills are developing and need to be stimulated.
This rainbow pop has got colors that captivate and freezing temperature to excite. And it’s made from 100%fruits with NO sugar, coloring, jello, or any other fancy shmancy.
Healthy food doesn’t have to be boring. All it takes is a little bit of time, effort and creativity.
And here’s a little “Cait comics” I made. It’s her first experience with a popsicle!
Rainbow Pop is made of
and Blueberry Juice
Ever since Baby Caitlyn started her solids, I’ve been really watchful of what she eats.
I go out of my way to ensure that all her meals were homemade and prepared with the freshest ingredients that were free of unecessary toxic chemicals. Yes, i am one of those pesky mothers who insist on organic produce.
I want her food to be healthy, wholesome and nourishing. I don’t want her to grow up mindlessly eating sugar laden cereal for breakfast, fast food burger and fries for lunch and takeaway pizza for dinner.
I want her to respect and enjoy food (and its preparation), the way I’m enjoying myself making meals daily for my family.
Geez, how can all the above sentences start with “I” when it’s all actually about her?
To be fair, I (there I go again…) also dont want her to be the “weird” kid singled out at school with steamed brusselsprout in her lunch box. I want Caitlyn to be the “cool” kid with the sprinkled chocolate bread in her lunch box.
Made of icing sugar and cornstarch, this sprinkle is free of synthetic dyes, wax and whatever unpronounce-able ingredients that plague the storebought variety.
I’m really excited about this. I bet i can make the whole spectrum of colors with other fruit juices and vegetables out there.
So come on, bring out the child in you and sprinkle some fun on your food!
Home made Pink sprinkle:
2 tablespoon of icing sugar
1/4 tsp of cornstarch
1 – 2 tsp of raspberry juice (strained of seeds)
Mix the ingredients together to form a thick batter of pipe-able consistency. The consistency of the batter should “sheeting” (batter should fall in sheets when lifted with spatula).
Fill your pipping bag with the batter. Cut ever so small an opening.
Pipe the batter in straight lines across a pre-greased parchment paper.
Let the piped sugar dry. It will harden as it dry
The sprinkle is ready to use.
Chocolate Bread Recipe:
This is actually a recipe for a doughnut, but instead of frying, i decided to bake it instead.
Recipe taken from Resep donut Ala Jco by Fatmah Bahalwan
225 grams bread flour
7 grams instant yeast
150 ml water
0.25 tsp salt
Mix the ingredients together and set aside to proof for 90 mins.
50 gr bread flour
30 grams sugar
15 grams milk powder
30 grams shortening
1 egg yolk
Mix ingredients B together, then knead it into ingredients A.
Preheat oven to 170 degree
Continue kneading till the dough is no longer sticky and is elastic.
Set aside to rest for 10 minutes.
Shape the dough into balls and let it proof for another 30 mins
Bake at 170 degree for +- 15 mins.
When the bread is cooked and cooled, dip it into the chocolate and sprinkle the sprinkles.
On this date last year, I was making breakfast for your dad when i experienced a bout of intense stomach contractions that made me grip the kitchen counter.
“Is this it?”, I thought to myself panicking. I glanced at my unpacked “maternity” luggage a few feet away from the kitchen door. I’m not due until two weeks later.
“Let’s not panic”, I thought to myself. First time mothers usually take up to 15 hours to birth their child, i soothed myself , remembering my doctor’s words.
I finished scrambling my eggs of a breakfast, and fetched my list of “to brings” that the hospital gave me.
I scanned the list. Another wave of panic attack came over me. “Breast pump”, i whispered aloud. I cursed myself repeatedly for stalling in buying one. A vision of my sister who successfully breastfed her kids till they were two years old each came into my mind. ” You need breast pump. It is very, very,VERY important”.
I pushed that out of my mind, I wondered if I could actually purchase breastpump while IN labor. I went into the shower, and spent a good 15 minutes not doing anything. Just standing under the warm running water (Green activists can hate me for wasting water, but please bear with the panic stricken mother-to-be).
The warm water felt comforting. The contractions didn’t reappear. I composed myself. Maybe it’s just a false alarm. I got dressed and got ready for work, vowing to buy breastpumps later that evening.
On the way to work, another wave of strong contractions made me close my eyes and wince in surrender. I dialled the hospital’s number and made an appointment to see the doctor. It was the smartest thing I’ve ever done, because 14 hours later, a slimy screaming baby was pulled out of me.
“Happy Birthday Baby Caitlyn”. May you be blessed with a wealth of health and love.Mommy can’t even begin to describe how much she loves you.
PS: this is a two tiered cake. The first tier is a sugar free cake for Caitlyn, the second layer is just an average sponge cake for adults.
Sugar Free Sponge Cake with Pear Jam:
For a 10 cm cake
1 egg yolk
2 egg whites
35 ml pear concentrate (made by simmering 105 ml of pear juice till it reduced to third)
15 grams olive oil
25 grams AP flour
5 grams cornflour
Boil olive oil with pear concentrate till the mixture steams. Set aside to warm
Add in egg yolk to the olive oil mixture. Slowly stir in the AP and cornflour.
Beat egg whites till soft peaks. Fold into the flour mixture.
Bake at 170 degree till cooked (+-15 minutes )
Slice the cake halfway, spread the sugar free pear jam and sandwich it with the top layer.
Sugar Free Pear Jam
50ml of homemade pear concentrate (made by simmering 150 ml of pear juice till it reduced to a third)
1/2 tsp arrowroot starch, dissolved in a bit of water.
Stir the arrowroot starch into the pear concentrate.
Simmer till thick and bubbly
Set aside to cool
I am entering this post into the Slightly Indulgent Tuesdays, organized by Amy simplysugarandglutenfree. Slightly Indulgent Tuesdays is a very delightful weekly linky which aims at sharing gluten and sugar free recipes. While this recipe is not gluten free, it is still a very healthful sugar free recipe 😉