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PATTISERIE

Coffee Cupcake with Italian Meringue

Coffee Cupcake with Italian Meringue

Vanilla Souffle

Vanilla Souffle

Vanilla Macaroon

Vanilla Macaroon

Homemade Pancake

Homemade Pancake

Almond Jaconde

Almond Jaconde

Cream Puff with Custard Filling

Cream Puff with Custard Filling

Danish Pastry

Danish Pastry

Greentea Chiffon

Greentea Chiffon

Hazelnut Cacquise

Hazelnut Cacquise

Lemon Drizzle Cake

Lemon Drizzle Cake

 
 
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PATTISERIE

COFFEE cupcakes with italian meringue BUTTERCREAM

 
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INGREDIENTS

  • 60 Gram Liquid Egg Yolk

  • 90 Gram Liquid Egg White

  • 85 Gram Caster Sugar

  • 70 Gram Cake Flour

  • 1 Tbsp Instant Coffee Powder

  • 1 Tbsp Instant Hot Water

  • 30 Gram Whip Cream

For Italian Meringue Buttercream

  • 150 Gram Liquid Egg White

  • 225 + 25 Gram Caster Sugar

  • 1 Tsp Cream Of Tartar

  • 4 Tbsp Water

  • 1 Tsp Pure Vanilla Extract

  • 250 Gram Butter

 
 
 

PATTISERIE

VANILLA SOUFFLE

 
 
 
 

PATTISERIE

VANILLA MACARON WITH DARK CHOCOLATE GANACE

 
 
 

INGREDIENTS

  • 100 gram Ground alamond

  • 100 gram Pure Icing Sugar

  • 30 gram Liquid Egg White

  • 1 Vanilla Pod

For Italian Meringue method

  • 65 gram Egg White

  • 170 gram Caster Sugar

  • 50 ml Water

For Dark Chocolate Ganache

  • 80 ml Whip Cream

  • 100 gram Premium Dark Chocolate

 
 
 

PATTISERIE

HOMEMADE PANCAKE

 
 
 

INGREDIENTS

  • 100 Gram Flor

  • 30 Gram Sugar

  • 1/2 Tsp Baking Powder

  • 130 Gram Milk

  • 60 Tram Liquid Whole Egg

  • 30 Gram Melted Butter

DIRECTIONS

1. Sift Flor, Sugar And Baking Powder Into A Clean Bowl. In Another Bowl, Mix Together Milk, Whole Egg And Melted Butter.

2. Heat Up Pan And Brush With Butter, Drop 1/4 Cup Of Batter And Cook Slowly Until The Pancake Is Golden Brown.

3. Continue Cooking Until All Batter Is Used Up. Serve With Honey And Butter.

 
 
 
 

PATTISERIE

ALMOND JACONDE

 
 
 

INGREDIENTS

  • 150 Gram Egg Whites

  • 130 Gram Caster Sugar

  • 75 Gram Egg Yolks

  • 45 Gram Plan Flour

  • 60 Gram Oil

  • 25 Gram Good Quality Milk Powder

  • 3 Tbsp Milk

  • 30 Gram Cream

  • 45 Gram Finely Ground Almond

 
 
 
 

PATTISERIE

Cream Puff With Custard Filling

 
 
 

INGREDIENTS

  • 100ml Water

  • 45 Gram Salted Butter

  • 60 Gram Plain Flour

  • 60 Gram Liquid Egg White

  • 36 Gram Liquid Egg Yolk

For Custard Filling

  • 250ml Milk

  • 60 Gram Liquid Egg Yolk

  • 150 Gram Caster Sugar

For Direction

  • 1/4 Cup Icing Sugar

 
 
 

PATTISERIE

Danish pastry

 
 
 

INGREDIENTS

  • Butter (Chilled) 113 Gram

  • Milk 61 Gram

  • Egg 47 Gram

  • Egg Yolk 17 Gram

  • Brown Sugar 29 Gram

  • Vanilla Essence 1/2 Tsp

  • Bread Flour 178 Gram

  • Salt 1 Gram

  • Yeast 2 Gram

 
 
 

PATTISERIE

Greentea Chiffon

 
 
 

INGREDIENTS

  • Butter (Chilled) 113 Gram

  • Milk 61 Gram

  • Egg 47 Gram

  • Egg Yolk 17 Gram

  • Brown Sugar 29 Gram

  • Vanilla Essence 1/2 Tsp

  • Bread Flour 178 Gram

  • Salt 1 Gram

  • Yeast 2 Gram

 
 
 
 

PATTISERIE

Hazelnut Dacquise

 
 
 

INGREDIENTS

  • Butter (Chilled) 113 Gram

  • Milk 61 Gram

  • Egg 47 Gram

  • Egg Yolk 17 Gram

  • Brown Sugar 29 Gram

  • Vanilla Essence 1/2 Tsp

  • Bread Flour 178 Gram

  • Salt 1 Gram

  • Yeast 2 Gram

 
 
 

PATTISERIE

Lemon Drizzle Cake

 
 
 

INGREDIENTS

  • Softened Butter 225 Gram

  • Castor Sugar 225 Gram

  • Lemon Juice 2 Nos

  • Egg 220 Gram

  • Lemon Zest 3 Nos

  • Self Raising Flour 225 Gram

  • Baking Powder 1 Tsp

DIRECTIONS

1. Place Butter In Mixing Bowl And Cream Lightly

2. Add In Castor Sugar And Cream The Butter Turns White And Fluffy. Scrape The Side Frequently To Ensure Proper Creaming.

3. Add In Egg Gradually While Running The Machine And Make Sure Egg Is Absorb Before Adding Egg.

4. Add In Lemon Zest And Mix Well.

5. Combine Baking Powder And Self Raising Flour And Add Half Of The Dry Ingredients Into The Batter, Mix Well.

6. Add In Half Of The Lemon Juice Mix Well. Then Continue The Steps Until All The Dry And Wet Ingredients Are Added In, Mix Well.

7. Pour The Batter Into Baking Tray Line With Parchment Paper Then Baked In 150˚C Oven For About 30-35 Minutes. Leave Cool And Serve.