L' Atelier Vi

Hello.....again.....

noreply@blogger.com (Venus ~ Vi) — Wed, 15 May 2013 02:18:00 +0000

Hello friends! Just saying hello and want you to know I didn't abandon this blog. So much I want to make that I don't know where to start so came the long hiccup. Let me think again. Hopefully, it won't be another year before you see me here again :)

Hello!

noreply@blogger.com (Venus ~ Vi) — Tue, 15 May 2012 00:18:00 +0000

Hello all,

Hope you are doing well. Yes, I'm finally updating this blog. A quick hello and hopefully posting recipes soon. Before I do so, please enjoy some eye candies from a recent macaron class I taught =)

XOXO,
Vi

A quick hello \(~o~)/

noreply@blogger.com (Venus ~ Vi) — Thu, 13 Oct 2011 18:56:00 +0000

Hello friends!!! Looooong time no see! I haven't forgot about this space but wedding season has been crazy. Will be back soon. If you miss Vi much, come see me here! Before my big return (I mean BIG, giveaways and all), you can make macarons like these one. Heart-shape macarons are such eye pleasers, don't you agree?! For the recipe, click here. Macarons don't have to be just round =)

Until then, ciao~

Kisses,
Vi

My Neighbor Totoro & Companies Cake ~ 龍貓與貓巴士主題蛋糕 =)

noreply@blogger.com (Venus ~ Vi) — Tue, 26 Jul 2011 02:15:00 +0000

Hello all!

I want to share with you a cake that I made for friends birthday. I am so proud of it cos I feel like I brought my childhood fave anime to life! Since I know all the characters by heart, I won't say a piece of cake but I completed it faster than expected. I had so much fun doing it too! Do you like?!

送給朋友的生日禮物。已經不是小孩的他們﹐竟要求我送一個兒時我們最愛的動畫龍貓主題蛋糕。因為實在對龍貓動畫裡的一切太熟悉了﹐所以製作過程很輕鬆很開心。朋友們愛到不行﹐在餐廳還造成轟動﹐尖叫聲(是說Totoro現在很紅因為在Toy Story 3出現過)﹐然後就看隔壁客人們拿著手機猛拍直問是不是真的可以吃呵呵。。

可愛不﹖

Macarons à la rose et crème à la rose ~ 雅致柔美玫瑰風味馬卡龍

noreply@blogger.com (Venus ~ Vi) — Fri, 17 Jun 2011 19:21:00 +0000

Hello there! I know it has been a while since my quick hello. What has been keeping me away? You know the usual, the shop, small travels, fashion & craft projects and the list goes on & on! The shop has been hectic because of the wedding season in full swing, but I guess it is a good thing since it is a new startup. However, I feel like I have left long enough and better show my face before you all left me! Oh, by the way, I do update my facebook page more regularly so if you want to know what I am up to, come visit me ~

I thought nothing is more fabulous than macarons at the moment so that is what I bring to you. If you are a regular here, you know I am a macaron fanatic. It has become overwhelmingly popular over the last few years and pastry chefs, dessert lovers are not getting tire of it anytime soon. What not to love?! Pretty to look at and so delish!

Not many bakeries in the bay area sell the rose flavor macarons so when I crave it, I have to make my own. I have always loved rose flavored sweets for its elegant sweet fragrance that comes with every bite. For this macaron, I have flavored both the macaron batter & the filling and it is just a mouthful of heaven. Each time I enjoy one, I feel that I’m being transport to the English countryside, where I sip my tea and eat my dainty sweets under the shade of a canopy of climbing roses. Make it and experience it yourself! Now if you excuse me, I am heading back to the rose garden =)

Macarons à la rose – yield about 24 sandwiches
Tant pour tant
125g almond flour
125g powdered sugar
47g egg white
1drop red food coloring
1tsp rose essence

Italian meringue method
125g caster sugar
47g egg white
30g water

Prep:
- On the backside of 2 parchment papers, trace 4cm circles about 4cm apart. Flip them over and line the baking sheets.
- First, sift the almond powder twice first then add in the powdered sugar, and sift again.

I thought you should know:
- Must let the piped cookies sit out until dry to touch, 20 – 30 minutes, before baking to prevent them from cracking during baking.
- Press the piping tip on the baking sheet when piping for uniformly shaped macarons. Do not suspend the tip in the air!
- It is best to consume the macarons within 3 days as it loses its moisture and becomes dry fast.

Tant pour tant how to:
Place the egg white in a clean mixing bowl, add in the red food coloring and rose essence then stir to mix. Add the almond flour mixture, using a rubber spatula, and fold until it forms into a sticky ball, cover with food wrap, set aside.

Italian meringue how to:
Bring water and caster sugar over high heat to a boil and until it thickens and register at 230°F/118°C on a candy thermometer. While the syrup is heating, begin whisking the egg white at high speed in the bowl of a mixer using the whisk attachment, whisk until pale and foamy. Reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl, being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture, as it will harden! Raise the speed to medium-high and continue beating until it becomes thick and satiny and the mixture is cool to the touch. When you lift the meringue with the whisk, it should form into a stiff peak.

With a rubber spatula, fold the almond batter to the meringue and fold until completely incorporated. Now it is ready for the macaronnage process. With the rubber spatula, scoop and spread the batter, in a full circle, on the inside wall of the mixing bowl. Repeat this scoop & spread process, for a total of 15 times. Lift some batter with the spatula, it should falls into the bowl in a ribbon fashion, and should look glossy.

Pour the batter into a piping bag with a small round tip and pipe the batter from the center of the drawn circle onto the baking sheets. Pipe about 48 circles. Let dry at room temperature for 30 minutes before baking to allow skins to form. Meanwhile, preheat oven to 300°F/150°C, with racks in upper and lower thirds.

Once the batter is dry to the touch, place into the preheated oven and bake for 12 minutes. Remove from oven and transfer to cool on the cooling rack. Once cooled, slide a knife (fragile, must be careful) underneath the macarons to remove from the parchment paper.

Crème au beurre à la rose (rose buttercream)

33g egg yolks
80g caster sugar
20g water
125g unsalted butter
1tsp rose syrup

Cut the butter into 5mm thick squares, place in a heatproof container and heat in the microwave over medium heat for 10–15 seconds. Butter should be soft to touch but NOT melted. Using a rubber spatula, mash the butter until smooth and creamy (like the texture of mayonnaise), set aside.

Bring water and caster sugar over high heat to a boil and until it thickens and register at 230°F/118°C on a candy thermometer. While the syrup is heating, begin whisking the egg yolk at high speed in the bowl of your mixer using the whisk attachment, whisk until pale yellow. Reduce the mixer speed to low and begin slowly (very slowly) pouring the syrup down the side of the bowl, being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture, as it will harden! Raise the speed to medium-high and continue beating until the egg batter thicken and cool to the touch.

With the mixer on medium speed, begin adding in the butter. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny. Add the rose syrup, beat for an additional minute until incorporated. Refrigerate the buttercream for 10 minutes before piping.

If stored in an airtight container, it will keep for 5 days and up to a month if frozen. Bring the cream back together before use.

FAQs for making buttercream:
- Wait! My buttercream won’t come together!
Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overheat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together.

- Wait! My buttercream is too soft!
Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2–4 tablespoons of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed butter to the buttercream, 1 tablespoon at a time.

Assemble the macarons:
Pair 2 macarons of similar size, pipe about 1 teaspoon of the buttercream filling onto the flat side of one of the macarons then sandwich them, repeat 23 times. Drop a few drops of red food coloring on a clean plate, using a small pastry brush, dap slightly with brush tip and then brush it on smooth side of macaron, repeat 23 more times. Once dry, place in the refrigerator to set. It will keep for 3 days, if stored in the refrigerator and up to 4 weeks if frozen. Let stand at room temperature at least 20 minutes before eating.

哈囉﹐大家過的好嗎﹖阿Vi有覺潛水潛的太久了(內疚)﹐是時候露一下臉了。。呵呵。。。有沒有很想人家呢﹖ 往後的幾個月﹐阿Vi可有的忙了因為是結婚旺季﹐所以趕快浮上來(笑)。如果你有臉書﹐不妨來那裡找我(點我)﹐比較常更新喔~

是的﹐阿Vi回歸的第一彈帶來的是馬卡龍﹗常來這裡的朋友應該知道我對小巧玲瓏的馬卡龍著迷不已。雖說這幾年它整個大爆發﹐受歡迎的程度破表﹐但對它不膩反而更著迷。實在是太可愛了﹐而且可朔性很高的說﹐對它整個傾心不已。這一次帶來的是外表很嬌悄﹐雅致柔美中帶點甜甜少女味的粉紅馬卡龍。口味是浪漫迷人頗受女生們喜愛的玫瑰風味。我知道很多人對用花卉入餚很抗拒﹐我個人就是愛個不行。每一口都散發著淡雅襲人玫瑰香氣﹐香氣在口腔裡久久不散﹐讓人心醉神迷仿彿讓人置身於一大片的玫瑰花海中﹐不禁讓享用的人自然而然的變成優雅的淑女紳士。不妨你也來體驗一下吧♥

玫瑰風味馬卡龍 – 4cm大約24個
Tant pour tant
125g 糖粉
125g 杏仁粉
47g 蛋白
1滴紅色食用色素
1茶匙玫瑰花露

義式蛋白霜
125g 砂糖
47g 蛋白
30g 水

事前準備:
- 杏仁粉過篩2次後和糖粉混合過篩1次﹐備用。
- 準備兩塊烤纸﹐然後在每一張的反面畫上直徑4cm間隔4cm的小圓圈﹐然後鋪在烤盤上。

要注意什麼呢?
- 擠出麵糊後要放置20 - 30分鐘讓表面乾燥﹐才可進烤箱。
- 擠麵糊時先固定一個點﹐從上方擠出是要訣。
- 馬卡龍不宜放置太久﹐否著就會失去濕潤的口感﹐最好在3天內吃完喔。

Tant pour tant:
將蛋白﹑紅色食用色素﹑玫瑰花露攪拌混合。倒進過篩過的杏仁糖粉﹐用橡皮刀從底部往上翻起的方式拌勻﹐然後在麵糊表面蓋上保鮮膜(防乾燥)﹐備用。

義式蛋白霜:
把水和細砂糖混合倒進小鍋中﹐以高火熬煮至出現黏稠狀﹐糖果溫度計達到230°F/118°C或用手指沾黏會牽出糖絲的程度即可。在煮糖漿的同時﹐將蛋白用電動打蛋器以高速打發至起泡但還沒出現尖角的程度。轉低速繼續仔細打發﹐然後邊打發邊細絲般的慢慢地注入滾燙的糖漿(千萬不要讓糖漿直接和攪拌機接觸到﹐要在碗邊注入糖漿﹐這樣就不會結晶了)，完全注入糖漿後轉中速繼續打發﹐直到冷卻出現結實尖角的程度至光滑立體狀態為止。

將杏仁麵糊拌入蛋白霜中﹐用橡皮刀從底部往上翻起的方式拌勻。拌勻後進行macaronnage程序。Macaronnage即是將麵糊從底部往上翻起再往拌碗的內壁壓推勻15次至表面紋理細緻且有光澤的麵糊為止。

將麵糊倒進擠花袋中﹐在先前畫了圓圈的烤盤紙上以小口徑的圓形擠花嘴擠出圓形的麵糊。先固定一個點﹐再從上方擠出比直徑4cm稍小的圓形。總共擠出48個。放置30分鐘讓表面乾燥﹐用手摸不沾黏即可。放置的同時預熱烤箱至300°F/150°C烘烤約12分鐘。取出﹐放網架上靜置放涼後用抹刀取下﹐備用。

玫瑰風味奶油餡心
33g 蛋黃
80g 細砂糖
20g 水
125g 無鹽奶油
1茶匙玫瑰糖水

把無鹽奶油切成5mm厚的小方塊﹐然後放進一個耐熱的容器裡﹐再放進微波爐裡加熱10 - 15秒使奶油變軟。絕對不可以加熱到融化﹐手指按下去有壓進去的軟度即可。用橡皮刀用力壓變軟的奶油﹐再攪拌成美乃滋狀﹐備用。

把水和細砂糖混合倒進小鍋中﹐以高火熬煮至沸騰﹐糖果溫度計達到230°F/118°C或用手指沾黏(非常燙喔﹗)會牽出糖絲的程度即可。利用糖漿加熱的時間以電動攪拌機以高速將蛋黃打散至變淡黃。待糖漿達到所需的溫度時﹐轉低速邊打發邊細絲般的慢慢地注入滾燙的糖漿(千萬不要讓糖漿直接和攪拌機接觸到﹐要在碗邊注入糖漿﹐這樣就不會結晶了) 。完全注入糖漿後轉高速繼續打發﹐直到冷卻發泡的程度。將奶油分2次加入蛋糊中﹐以中速打發攪拌至融合﹐拌入玫瑰糖水﹐轉高速繼續打發2分鐘至光滑立體狀態為止。將奶油醬放冰箱冷藏10分鐘即完成。

如果不立刻使用﹐將奶油醬倒入密閉的容器裡放冰箱存放﹐可以保存5天。如果放冰格冷藏可以存放1個月。使用前靜置回溫後打發至光滑立體狀態即可。

製作奶油餡最常遇倒的問題:
- 奶油餡看起來有分離的跡像:
將奶油餡隔熱水加熱5秒﹐看到奶油餡融化時即停止加熱。用木匙稍微攪拌﹐然後用電動打蛋器打發至光滑立體狀態為止。

- 奶油餡看起來太軟了:
將奶油餡放進冰箱冷藏10分鐘後﹐用電動打蛋器打發至光滑立體狀態為止。如果還是不夠立體﹐可以加2 - 4湯匙的奶油 (硬的) 至奶油餡中用低速打發至光滑立體狀態為止。

組合馬卡龍:
在半數的馬卡龍平坦面上擠出約1茶匙的奶油夾心﹐再蓋上另一半的馬卡龍﹐做成24個。將數滴紅色食用色素用滴在陶瓷碟子裡﹐用乾的小毛刷沾一點﹐在馬卡龍表面刷一下﹐等表面乾燥放冰箱至餡心凝固即可。

將馬卡龍包好放密封的容器中放冰箱存放﹐可以保存3天。如果放冰格冷藏可以存放1個月。食用前靜置回溫即。

A quick hello (^u^)

noreply@blogger.com (Venus ~ Vi) — Wed, 13 Apr 2011 23:21:00 +0000

Hello there! Just want to drop by and let you know that I got something delicous in store. Hint hint - itchy bitsy bites =) Will be sharing it here soon, stay tune ~

Meanwhile, check out my terrarium! So cute no?! So easy to make and a great gift to give to your favorite co-worker, friend, neighbor, hair stylist or to whom you adore ♥

I got the glass vessel here~

Come Spring...Tarte aux fraises ~ 春的氣息の草莓田園

noreply@blogger.com (Venus ~ Vi) — Tue, 01 Mar 2011 01:51:00 +0000

Hello friends, it has been a while. Do you miss me? Hug <3

If you have been following me then you know the reason why I have been missing in action although it is not an excuse for not updating this space for such a long period of time. I thought it is still January, time just flies!

We had the coldest winter in the San Francisco Bay Area in years. It is especially cold and wet for the past 2 weeks making me really down. To cheer myself up, I fooled myself into believing spring is here by making spring-ish desserts =)

I decided to make fruit tarts simply because I found the cutest and yummiest strawberries at this marketplace. OMG, I can go on and on about this place but I’ll save that for another post because it deserves to have a post dedicated to it. It has the most amazing produces department – a must-visit shop if you live in the area. Now back to sweets. This is not your typical fruit tart - this one is a light version made with fresh whipped cream instead of pastry cream but it is nothing short of deliciousness! The shell is of a light, crumbly texture like sablé cookies. The strawberries are of the perfect balance of sweetness and tartness. Put the 3 together, a mouthful of goodness and the perfect tea-nack! For variation, use raspberries and raspberry puree and rose water for the cream. So heavenly! bon appétite~

Tarte aux fraises
- make 6 individual size tarts

Pâte Sucrée or French Sweet Pastry Crust
290g all purpose flour
20g pastry flour
100g unsalted butter, softened and diced
80g caster sugar
2 eggs
Pinch salt

Strawberry Chantilly Cream
Makes about 2 cups

250ml heavy cream
60g granulated sugar
55g strawberry puree
1tbsp strawberry liqueur

Strawberries, mint leave for garnish

For the sweet pastry:
Sift together the flour and pastry flour; set aside. Beat butter, sugar and a pinch of salt using an electric mixer until pale, add eggs and mix. Add flour, mix until just combined, then turn onto a lightly floured surface and form into a disc; add a tablespoon of ice water if it appears too dry to form into a ball. Wrap in food wrap and refrigerate for 1 hour or until firm.

Preheat the oven to 360°F/180°C. Rollout the pastry as thinly as possible on a lightly floured pastry board. Use a 12cm/5-inch diameter round cookie cutter to stamp out 6 circles then use these cut outs to line six 10cm/4-inch pastry rings. Prick the bases with a fork and chill for 1 hour or until firm then trim off excess pastry.

Line each pastry ring with foil then fill with pie weight/baking beans/uncooked rice. Bake blind for 15 minutes. Remove foil and pie weight, return the pan to the oven for 10 minutes longer. Remove from the oven and let cool.

For the Strawberry Chantilly Cream:
Place the heavy cream, sugar in a bowl and whip using low speed then gradually increase to medium speed until soft peak forms. Add in the strawberry puree, liqueur and whip until stiff peak. Pour the whipped cream into a piping bag w/o a tip, let chill in refrigerator.

To assemble:
Spoon the Chantilly cream into each tart shells until ½ full. Arrange the strawberry halves, cut side up on top of the cream and some diced strawberries in the center. Finish off with a few mint leave. Serve soon after assembling.

哈囉﹐大家過的好嗎﹖阿V終於來更新了﹐真的不是故意偷懶喔。如果你常來這裡該是知道阿Vi在忙什麼。可能是忙昏了頭﹐我以為我只是離開了一會兒嘿嘿。。。

這個冬天好像特別的慢長﹐特別的冷﹐尤其是過去的兩週﹐好鬱悶喔。為了找回我的好心情﹐唯有騙自己說春天就在轉角所以特地做了富春天氣息的甜點。不知道是吃甜的讓人心情變好﹐還是看著嬌嫩剔透的莓果賞心悅目的關係﹐心情是up up =)

本來是想做慕斯蛋糕的﹐但是在這個好地方看到長的超可愛又香甜的草莓就決定做簡單又可突顯它美味處的甜點。說到這個好地方﹐簡直是愛煮愛吃的人的天堂﹐我可是可以幫它做一個專輯﹐愛死這家店了﹗好了﹐再說這個草莓塔﹐可不是一般的傳統果塔因為它的餡是發泡的鮮奶油而不是卡士達餡。加了草莓泥打泡的香堤麗鮮奶油除了香氣逼人外﹐口感清爽無負擔﹐搭配口感像sablés般酥脆到不行又富滿滿的奶油香可又不膩的塔皮﹐加上清甜中帶微酸的草莓﹐吃的很滿足。若用心的將草莓排列在鮮奶油上來營造賞心悅目的視覺效果再招待朋友來家吃下午茶很體面呢。聽起來不錯吧﹖也可以做成覆盆子玫瑰口味 - 將草莓改成覆盆子﹐草莓泥改成覆盆子泥﹐再用食用玫瑰露代替利口酒即可。

草莓田園
~ 6個直徑 10cm/4寸的塔

法式甜塔皮
290g 中筋麵粉
20g 低筋麵粉
100g 無鹽奶油 - 室溫放軟﹐切成小方塊
80g 細砂糖
2個全蛋
/4茶匙鹽巴

草莓風味香堤麗鮮奶油 – 約2 杯份量
250ml 鮮奶油
60g 砂糖
55g 草莓果泥
1湯匙草莓利口酒

裝飾用
草莓
薄荷葉

製作甜塔皮：
將中筋麵粉﹑低筋麵粉混合過篩後備用。將切成小方塊的室溫奶油﹑細砂糖﹑1/4茶匙的鹽巴用電動攪拌機攪打至奶油變淡黃色後加入雞蛋﹐攪拌勻﹐然後加入麵粉快速拌勻成糰塊。若是麵粉過乾﹐加入1湯匙冰水﹐如果看起來還是很乾再加1湯匙冰水至聚集成糰塊。將麵糰放在撒上麵粉的工作台上﹐揉至軟滑成球狀。輕壓成扁圓片﹐蓋上保鮮膜﹐放進冰箱靜置60分鐘醒麵。

烤箱預熱至360°F/180°C。取出麵糰﹐放在撒上麵粉的工作台上﹐將麵糰桿成約厚3mm的薄片後用直徑12cm/5寸的圓的餅乾模具吸出4個圓形薄片。鋪進直徑10cm/4寸的塔派圈模裡﹐壓實塔皮底及塔皮壁﹐再用叉子戳刺氣孔。然後蓋上保鮮膜放進冰箱冷藏60分鐘定型。

取出﹐用刀子將模型裡多出來的麵皮切掉﹐在每個塔皮鋪上烘焙用紙﹐加入烘焙石或乾豆至半滿﹐放入烤箱烤15分鐘。取去烘焙用紙及烘焙石﹐繼續烤10分鐘或至塔皮呈金黃色。取去﹐擺放在網架上放涼。

製作草莓風味香堤麗鮮奶油:
將鮮奶油和砂糖放入拌碗中﹐用電動攪拌機先以低速打發鮮奶油至起泡﹐再轉中速攪打至出現軟尖角的程度。加入草莓果泥和草莓利口酒﹐以高速攪打至出現尖角的程度及拌勻即可。將香堤麗倒進擠袋裡﹐放冰箱冷藏備用。

組合及裝飾:
享用前將香堤麗鮮奶油舀進塔皮內至5分滿﹐然後將切掉蒂頭﹑對半縱切的草莓排列在上﹐再舀些草莓丁至塔的中央﹐最後以薄荷葉隨意的裝飾即可。

Happy Holidays!! Ginger Custard with sugared Ginger Shreds ~ 辛薑風味布丁佐糖薑絲

noreply@blogger.com (Venus ~ Vi) — Sun, 26 Dec 2010 07:58:00 +0000

While I was organizing my bookshelves for the holidays, I came across an old issue of Elle à la Table food magazine where it featured a holiday dessert special using ginger. It immediately reminded me of the caramel ginger mousse cake I adopted from this special. I remember that it was so delicious that I decided to try the custard recipe so I bookmarked it but forgotten about it when I was occupied by something else until I came across it again.

You see, I have a thing with desserts, cakes or pastries made using spices and herbs because I think they make cakes tastier and give pastries a kick to make something taste good to taste fabulous. However, many (maybe just my friends) think that spices and herbs are reserve for cooking only and couldn’t link them to sweets. You’ll be surprise how well it goes. Try it for yourself if you have doubts!

Not sure if it was being set in the fridge, I felt that I was biting into a jelly kind of texture at 1st bite but then it melted right on the tip of my tongue! Suddenly it was bursting with this exotic ginger aroma right inside of my mouth. It wasn’t spicy or anything but it has prominent ginger flavor. The custard was only lightly sweetened so you can add however much syrup that you need. So creamy!!! Not as light as a mousse but as silky as a crème brulee. I think you’ll like it =)

Oh, although I served it flipped over and out of the mould, you can bake it in cute heatproof glass jars and give as gifts. I boxed them up in small cake boxes and tie with baker’s twine or ribbon. Makes it more special that it takes a form of a verrine. Quite popular I must say!

Ginger Custard with sugared Ginger Shreds
Serve 4 (5oz/150ml cups)

580ml heavy cream
60g fresh ginger, peeled, sliced
2 large eggs
2 egg yolks
4tsp granulated sugar
4tsp cornstarch
3 crystallized sugar rounds, cut into shreds
Some butter for ramekins

Lightly smash the peeled ginger slices with a rolling pin then place into a small saucepan along with the cream. Bring to a simmer over medium heat then remove from heat and let steep for 15 minutes so the cream will be fully infused with the ginger.

Meanwhile, preheat the oven to 340°F/160°C. Butter the ramekins (I used the heatproof custard glasses.); set aside.

Strain the ginger cream mixture through a fine sieve into a big measuring cup. In a medium mixing bowl, whisk together the eggs, egg yolks, sugar and cornstarch until blended. Add the hot cream little by little, whisking as you go until all is incorporated (never stop whisking or the eggs will scramble). Strain the mixture through a fine sieve again into a big measuring cup with spout and skim away any foam on top. Put the ramekins in a roasting pan then pour boiling water into the pan to about halfway up the side of the ramekins. Fill the ramekins evenly with the cream mixture. Bake for 35 - 40 minutes or until set. Remove ramekins from hot water bath and let cool. Cover with clear wrap and refrigerate until set.

Just before serving, using a small knife, run along the inside of the ramekin once then place it in a bowl of hot water to warm and loosen the bottom. Flip it over onto a serving plate. Repeat with all ramekins. Pour the warm syrup over the custard, sprinkle with sugar and garnish with ginger shreds. Serve immediately.

Caramelized Serving Syrup
125ml water
125ml granulated sugar

Bring the sugar and water to a boil over medium heat. Turn it down to low heat when sugar completely melted and continue to boil until it turns to light amber color, about 4 minutes. Remove from heat and let cool.

整理書櫃的時候翻到一本舊的日文版Elle à la Table ﹐看到以薑為主題的節日甜點特集。記得很久以前製作過特集中的薑香焦糖慕斯﹐賣相及味道都很讚﹐還有另一款的甜點也在我的必試清單中不過後來忘了直到再看到這雜誌為止。

我一直很愛用香料製作的甜點﹐因為往往給人意想不到味道上的驚喜。像薑﹐很多人對它的認知限於它是烹調上的大配角﹐很難將它和糕點這些做聯想。以它為主角味道確會很搶﹐但是用來調味卻很出色呢。

不知是布丁因為放冰箱冷藏凝固的關係﹐第一口很Q﹐但瞬間就化在舌尖﹐跟著口腔充沛著薑的香氣﹐足以對嗅覺產生刺激但味覺上並不過於強烈﹐剛剛好。很綿密濃醇﹐很充實的口感﹐頓時讓人有滿滿的幸福感。布丁只用了少量的砂糖來調味﹐所以定要跟糖漿一起吃﹐你可根據個人口味調甜度。這個布丁本來是倒扣脫模後享用的﹐可我另製作了一些連烤杯一起送人。杯裝甜點很受歡迎喔!

辛薑風味布丁佐糖薑絲
4 人份

580ml 鮮奶油
60g 生薑﹐去皮﹐切厚片
2個雞蛋﹐L尺寸
2個蛋黃
4茶匙砂糖
4茶匙玉米粉
3片晶化糖薑片﹐切絲
適量奶油﹐陶瓷烤杯用

將去皮切厚片的生薑用桿麵棒輕輕搗碎然後和鮮奶油一起放入小鍋裡﹐開中火加熱煮至冒泡後離火﹐蓋上鍋蓋浸泡10 – 15分鐘。同時預熱烤箱至340°F/160°C。將陶瓷烤杯抹上薄薄的奶油﹐備用。

用濾網過濾薑奶漿﹐備用。將雞蛋﹑蛋黃﹑砂糖和玉米粉倒進拌盤中﹐用打蛋器攪打至融合順滑。將薑奶漿慢慢地注入蛋糊中﹐邊倒邊攪拌﹐拌至順滑後用濾網過濾。在漿糊上方鋪上一片餐巾紙﹐輕輕地吸取掉泡沫。

將陶瓷烤杯放進有深度的烤盤裡﹐然後注入熱開水達烤杯一半的高度﹐再將漿糊倒入烤杯中至7分滿。放進預熱過的烤箱裡烘烤35 - 40分鐘。當搖晃烤杯時布丁不會抖動時即烤好了。取出待放涼﹐蓋上保鮮膜﹐然後放冰箱冷卻凝固。

享用前用小刀源著烤杯內壁輕輕刮一圈﹐再放熱水浴中溫熱10秒﹐倒扣脫模.。將放涼的糖漿淋在布丁上﹐然後撒一些砂糖再放糖薑絲點綴。

焦味糖漿
125ml 水
125ml 砂糖

將砂糖和水倒入小鍋裡﹐用中火加熱﹐待煮至砂糖完全融化後轉小火繼續煮。不時輕輕搖一下小鍋使糖漿不會煮焦﹐待煮至呈琥珀色(過程約4分鐘)離火﹐放涼備用。

I want to wish you all a merriest Christmas! May your home be filled with an abundance of friends, happiness, and fun this holiday season~

Onto my second big girl Thanksgiving meal =)

noreply@blogger.com (Venus ~ Vi) — Sun, 28 Nov 2010 07:26:00 +0000

It has been a crazy week!! Hosting a dinner party and working on dessert orders simultaneously in the same week was quite exhausting. I am so glad that it is over! Well, at least for now. So here is a recap of what I cooked for my guests on Thanksgiving. I am so proud that I roasted my very 1st turkey! I must say it was juicy and plump though I need to try a different stuffing. I stuffed it with herb butter, veggies, chestnut, lemon and thyme. It was good but not great! I am thinking of fried rice stuffing, what do you think?

Anyways, I hope that you all had a fantastic Thanksgiving like I did (minus the chaos of course) ;)

天呀﹐阿Vi快瘋了﹗我不該在感恩節這周host聚餐的同時接甜點訂單的﹐真是高估了自己的工作能力﹗還是咬著牙走過來了﹐很慶幸。今年是我第二次負責煮感恩節大餐﹐以下就是當天的菜單﹐還有就是跟大家炫耀一下這個火雞。這還是我第一次烤火雞﹐飽滿多汁又嫩超得意的。嘿嘿。。。不過需要改進一下塞火雞的餡料。不難吃但沒有一吃難忘的味道。明年想做一個炒飯餡，你們覺得怎麼樣呢？

Happy Thanksgiving!

Boeuf à la Bourguignonne ~ 勃根地紅酒洋蔥蘑菇燉牛肉

Cannellini Bean & Sausage Soup ~ Cannellini豆與香腸蔬菜湯

Potato Salad ~ 馬鈴薯沙拉

Baked Shrimp Scampi ~ 蒜末香草奶油烤蝦

Vegetable Tian Provence Style ~ 普羅旺斯風味蔬菜雜燴

Roasted Turkey with a Wildflower Honey Glaze ~ 野花蜂蜜烤火雞

From the grill: Korean BBQ ribs & wings & yam ~ 韓國烤排骨`烤雞翅﹑烤蕃薯

Sweet finish - desserts!! 當然還有甜點囉~

Crème Brûlée au Mascarpone ~ 馬斯卡朋乳酪烤布蕾

noreply@blogger.com (Venus ~ Vi) — Fri, 29 Oct 2010 00:10:00 +0000

It is sometime the simplest things that are the most rewarding and crème brûlée is one of the few desserts that belong to this category. I have made crème brûlée numerous times from classic to espresso to chocolate flavor then one day I found this recipe that use mascarpone; a recipe of yet another Japanese patissier – chef Susumu Koyama of Patissier es koyama. I found this recipe to be more interesting than any of the crème brûlée recipes I tried because his used 2 types of soft cheese, mascarpone and cream cheese. I thought this is very original and I must try it myself. I had the perfect reason to make it over the weekend when I invited a friend over for brunch =)

This recipe was simple enough; it was prepared the same way we made classic crème brûlée. I do suggest that the cheese must be softened before being whisk together with the yolks so you won’t see lumps in your batter. Also, you must not skip the step where it tells you to sieve the batter before pouring into ramekins. This way it will sieve out any solids in the batter so the crème brûlée will have that velvety texture that we all love.

Oh boy, hats off to chef Koyama, it was so creamy but not heavy at all! Luscious, melt on the tip of your tongue but not overly sweetened. I love it so did my guest and I hope you’ll enjoy this simple but satisfying dessert as much as we did.

Crème Brûlée au Mascarpone
Serves 4 ~ 6

150g mascarpone cheese
25g cream cheese
175g heavy whipping cream
95g whole milk
¼ vanilla bean, split and seeds scraped
90g egg yolks
45g granulated sugar
6tsp caster sugar for the caramelized top

Prep:
- Soften the cream cheese by wrapping it in plastic food wrap and place in microwave on low for 1 minute.
- Preheat oven to 275°F/140°C.

Bring cream, milk, vanilla pod and seeds just to the point of boiling in a saucepan over medium heat, set aside. In a medium mixing bowl, whisk together egg yolks and sugar until blended. Add the mascarpone cheese, whisk until blended; add the softened cream cheese to the yolk mixture, whisk until smooth and blended.

Add the hot cream little by little, whisking as you go until all is incorporated (never stop whisking or the eggs will scramble). Strain the mixture through a fine sieve into a big measuring cup with spout and skim away any foam on top. Put the ramekins in a roasting pan then pour boiling water into the pan to about halfway up the side of the ramekins. Fill the ramekins evenly with the cheese mixture. Bake for 35 - 40 minutes or until set but the center should still jiggle slightly. Remove ramekins from hot water bath and let cool. Cover with clear wrap and refrigerate for at least 3 hours, preferably overnight.

Just before serving, evenly sieve 1 to 2 teaspoons of caster sugar on the surface then using a blowtorch torch gradually in small, spiraling circles until caramelized. Use light brown sugar for the caramelized top if you like a stronger favor. Serve immediately.

有時候最令人回味的往往是用料及做法均簡單的甜點﹐而烤布蕾就是其中之一。一道我常製作的甜點﹐最常出現在我家的飯桌上的口味有經典的香草﹑濃郁的咖啡至微甘的巧克力﹐也都是家人朋友喜歡的口味。當然偶而會嘗試較特別的口味﹐不過其他的人評價是參差不齊但也不損我嘗試新方子的決心。有一天在翻書的時候居然給我看到一個添加了軟乳酪的方子﹐當下好不驚艷哦﹐是從未看到過的組合﹗你猜阿Vi是從那裡看到的方子的呢﹖ 沒錯﹐又是自一位日本的甜點師傅 - Patissier es Koyama的小山進師傅的食譜。吸引人的地方是他用上2種軟乳酪 - 馬斯卡朋乳酪及奶油乳酪。很獨特﹐光看文字就好像嚐到那濃厚的乳香。剛好有朋友來用餐﹐就決定做這個來招待她。

做法跟經典的烤布蕾沒差多少﹐只是多了拌進乳酪的這一步而已。很簡單﹐所以沒有借口偷懶。軟乳酪一定要放軟才攪拌﹐而且拌完後一定要用濾網過濾乳酪糊才倒進烤杯中﹐確保2種乳酪交織融合﹐這樣烤布蕾的質地才滑潤。

好了﹐說了這麼久究竟味道如何呢﹖就像以往跟著日本甜點書製作過的所有點心﹐鮮少有失望之作﹗味道是厚實的但又濃而不膩﹐質地是綿如慕斯﹐輕易地在舌尖化開。我的客人也給予它高度的評價呢。希望你也會迷上這道甜點喔~

馬斯卡朋乳酪烤布蕾
4 ~ 6人份

150g 馬斯卡朋乳酪
25g 奶油乳酪
175g 鮮奶油
95g 牛奶
¼ 香草豆﹐縱的開半﹐刮籽
90g 蛋黃
45g 砂糖
6茶匙細砂糖 (焦化用)

事前準備:
- 將奶油乳酪用保鮮膜包起來﹐放進微波爐﹐以弱溫加熱1分鐘﹐使其軟化。
- 預熱烤箱至275°F/140°C。

將鮮奶油﹑牛奶﹑香草豆跟籽一起放入小鍋裡﹐開中火加熱煮至沸騰後離火。將蛋黃和砂糖倒進拌盤中﹐用打蛋器攪打至均勻顏色變淡黃。加入馬斯卡朋乳酪﹐用打蛋器攪拌至順滑後加入軟化的奶油乳酪﹐攪拌至融合順滑。將熱奶漿慢慢地注入乳酪糊中﹐邊倒邊攪拌﹐拌至順滑後用濾網過濾。在乳酪糊上方鋪上一片餐巾紙﹐輕輕地吸取掉泡沫。

將陶瓷烤杯放進有深度的烤盤裡﹐然後注入熱開水達烤杯一半的高度﹐再將乳酪糊倒入烤杯中至九分滿。放進預熱過的烤箱裡烘烤35 - 40分鐘。當搖晃烤杯時布蕾中央會抖動但週邊不動即烤好了。取出待放涼後蓋上保鮮膜﹐然後放冰箱冷卻3個小時或一個晚上。

享用前用小濾網在烤布蕾表面均勻地撒上一層細砂糖(也可加紅糖添加風味)﹐再用烹飪用的噴槍加以燒烤﹐使其焦糖化。

Sharing is caring =)

noreply@blogger.com (Venus ~ Vi) — Fri, 01 Oct 2010 20:18:00 +0000

Long time no see, my friends. Just want to share some good news with you. First up is that many months ago I received an invitation from an editor from the Slattery Media Group, an Australian publishing company, to be a part of a book project. I am so thrilled to say that it is officially released and went on sale on October 1st!

This book is a collection of profiles and recipes from the blogs around the world, which is why it is title Foodies of the World. The participating blogs were selected from all over the world (India, France, USA, UK, Australia, Germany, Italy, Estonia and Turkey and etc), therefore; the recipes covered a variety of cuisines and courses. I am so excited and can’t wait to get my hands on my own copy!

To see what this book is all about and to get your own copy, check it out here~

親愛的﹐阿Vi有好消息要跟大家分享呢。多月前阿Vi收到一個澳州出版公司編輯的出書邀請。合約的關係出版前不能說太多﹐所以現在才跟大家分享因為今天書正式發行啦﹗這本書的概念是將互聯網上的有趣的food blogs及在那兒發佈的食譜整理成一本指南食譜書。參與的food blogs來自地球的每個角落﹐所以介紹的食物也是多元化的﹐也就是這樣書命名為Foodies of the World。

因為還沒收到出版商寄來的書不能發照片給你們看﹐不過有sample pages可以分享。如果你想知道更多或是想購買請往這裡去。請大家多多支持﹐尤其是身在澳州的朋友。謝謝喔♥

Let the good news roll! Second up is that I will be offering baking classes at my home. If you are in the Bay Area and interested of learning to make your own cake, check out my business – La Vie Douce Design facebook page for more info. I can’t wait to bake with you!!

令外還想跟大家分享的是﹐阿Vi要開班授課了﹗如果你身在灣區又想學做蛋糕﹐來我的小店的facebook page看看吧﹗希望有機會跟你一起製作糕點喔~

From one of the classes - Strawberry Shortcake
學生的作品 - 草莓蛋糕

Grand Opening ~ 開店啦!

noreply@blogger.com (Venus ~ Vi) — Thu, 05 Aug 2010 03:04:00 +0000

Hello all,

You know that I have been working on my business site like forever and finally it is here! Headache for just picking out the right name for the business but we have decided on La Vie Douce Design, which means a sweet life in English =) It went live today and I like to share the news with you. Take some time and check it out =)

Please enter here ~

親愛的﹐

你們也知道阿Vi我從去年一直忙著要開網上店的事﹐而這個願望在今天達成了﹗﹗開心感動ing~~~原來架一個網站真的很費工﹐牌照的事跟店名就耗了好多心力了﹗我還不是十分滿意網站的layout﹐還有很大的進步空間﹐慢慢來唄~

店名最終選定La Vie Douce Design﹐就甜蜜的人生的意思﹐希望吃過我甜點的人會有心甜的感覺。以後請多指教喔 =)

Vi的店按這裡~

Oh, and here is our super awesome business card and logo by the talented Dorothy of Charlyn Koo. Cute huh?!

小店的卡片﹐出自這位小姐的作品。她的店在這裡呢~

Financier Nature ~ 原味費南雪小蛋糕

noreply@blogger.com (Venus ~ Vi) — Wed, 28 Jul 2010 02:48:00 +0000

Hello friends, it has been a while (awww~~~ it seem to be the opening line for the last couple posts)! Although I have not been posting regularly but I have been in the kitchen baking away! One of the treats that I have been baking a lot is this dainty, buttery French teacake calls financier, which is financer in English. How did it get its name? It is believed that a baker in the Paris financial district created this and he named the cakes after the traditional rectangular mold, which resembles a bar of gold. These teacakes were also know as brown butter cakes to many because it is made with butter cooked till golden brown (beurre noisette) to give that characteristic nutty flavor. The traditional financiers are made using just brown butter, sugar, flour and egg whites. Now, they come in many other flavors like matcha, sesame, lavender, pistachio, chocolate and whatever you name it. For me, I like the traditional flavor most but I like to top with different toppings, usually berries or tart stoned fruits to cut the oil a bit.

I adopted the recipe from this rocking lady. Traditionally made with flour, her recipe called for a healthier alternative, which is replacing some of the flour with almond meal and pistachio meal. I think it is yummier since it yields a more moist cake. However, I omitted pistachio and used just almond for this particular batch. Depending on the size of the molds, you can make as many as 15 traditional bars or 3 dozens petite four. Also, this is a great do-ahead treat – I bake them in pretty shaped silicon molds and freeze them and just reheat when I have friends over. They are best when share so start baking and invite your friends over =)

Financier Nature
3 dozens mini cake (silicone mold)

120g egg whites
125g sugar
Zest of half a lemon
30g all purpose flour
80g almond meal
150g unsalted butter, browned and strained, cooled

Cut the butter into big chunks and cook in a small saucepan over medium heat until it starts to foam and dark particles start to form on the bottom of the pan. It will smell nutty. Remove and strain the butter and let it cool.

Whisk the first five ingredients together in a bowl. Slowly add the cooled brown butter and whisk until it is incorporated. Let the batter rest in the refrigerator overnight.

Preheat oven to 375°F/185°C. Pour batter into a piping bag and pipe into silicon molds until almost full, top with either raspberries or blueberries and bake for about 10 minutes or until golden. Time will vary depending on the size of the mold.

親愛的﹐好久不見啦﹗天呀﹐這快變成每次發文的開場白了(苦笑ing) 。雖然最近不常更新博客﹐我可沒在偷懶﹐我可是不停的在廚房轉。那為什麼沒跟大家分享呢﹖Well ﹐就得了思維阻塞症唄。。。突然就是不知道該寫些什麼(T~T)。。。希望這只是過渡期。。。唉。。。

今天要分享的法式糕點是financier。這financier即費南雪﹐翻成中文就是金融家﹐所以這蛋糕又名金融家蛋糕。聽說是由在巴黎金融區的一名糕餅師傅發明的。他是為了讓在證交所上班的金融家們也能快速品嘗下午茶而發明的一種甜點，所以理所當然就以金融家命名。也有人稱為金磚蛋糕。好像是傳統造型是細長型的，又烤成黃金般的顏色﹐讓人不假思索地聯想到金磚的緣故。是道簡單卻有著迷人風味富深度的精緻點心。除了小巧討喜的外觀﹐口感細緻溫潤外還帶有濃郁奶油焦香味是它的特色。傳統風味為奶油味但時至今日，費南雪已發展出各種不同特色的風味，像是巧克力﹑芝麻﹑抹茶﹑開心果又或是薰衣草風味等等。我最愛的還是奶油風味的﹐不過為了口感吃起來清爽一點我喜歡加點酸味莓果一起烘烤。

傳統的做法是用麵粉來製作的﹐但我喜歡她用杏仁跟開心果仁粉較養生的做法﹐而且果仁粉除了讓蛋糕體更濃郁舒爽有層次﹐口感也較比麵粉來的溼滑綿密。費南雪多用傳統的長方形烤模來製作﹐不過我喜歡用不同形狀的小巧矽膠模來製作﹐這樣比較賞心悅目。這個食譜可製作出約15個傳統長方形蛋糕或36個迷你蛋糕。不得不說的是這是可以提前操作的一道點心喔 - 將烤好的蛋糕放密閉式容器再放冰庫存放﹐享用前放烤箱回溫即可。

原味費南雪小蛋糕
約36個迷你蛋糕

120g 蛋白
125g 砂糖
半個檸檬的皮茸
30g 麵粉
80g 杏仁粉
150g 無鹽奶油 (焦化﹑濾過﹑放涼)

要注意什麼呢?
- 烘烤時間只是參考而以﹐因為烤箱應不同制造商﹐溫度有差異﹐當然模具的大小也會影響烘烤的長短。

將無鹽奶油切塊﹐以中火煮至冒泡成金黃色還散發出堅果般的香氣就可以了。將奶油濾過放涼﹐備用。

混合蛋白﹑砂糖﹑檸檬皮茸﹑杏仁粉﹑麵粉﹐然後一邊用打蛋器攪打一邊將放涼的奶油倒進麵糊中至呈順滑麵糊狀。將麵糊放冰箱醒麵一個晚上。

將烤箱預熱至375°F/185°C。將麵糊取出倒入沒有擠嘴的擠花袋裡﹐剪去一角﹐將麵糊擠進矽膠模中至約9分滿﹐然後在每個模中輕輕推進一粒藍莓或覆盆子。放進烤箱裡烘烤約10分鐘至金黃色。從烤箱取出﹐擺在網架上稍微放涼﹐翻轉倒扣﹐放涼。

Nest ~ 家

noreply@blogger.com (Venus ~ Vi) — Fri, 11 Jun 2010 20:48:00 +0000

So previously I said I was kept busy by something I was working on and now I am ready to reveal that something to you. Friends, you are looking at a very proud 1st time homeowner! We bought a new home back in March and has been rigorously renovating the place ever since. It is still work in progress though completion day is within reach. I will post more pictures when it is fully completed, meanwhile here is a glimpse of the new place =)

親愛的﹐ 上次阿Vi不是透露過我在忙一些很重要的事情嗎﹖現在就告訴你這個秘密。我呀﹐在三月的時候買下了我的第一個家﹗自成交那天起就變的很忙碌﹐又翻新又裝潢有的沒的一堆事情。雖然現在還在煩惱要如何佈置﹐不過總算塵埃落定暫時喘口氣了也就上來露個臉(笑)。好啦這就跟大家分享忙了幾個月的成果(完工後再post完整的)~

Hey you =)

noreply@blogger.com (Venus ~ Vi) — Sun, 09 May 2010 06:37:00 +0000

Hi there!

It has been a while since I update this space so I figure I just have to hop in and drop a few notes! I just came back from Hawaii from doing a destination wedding - my 1st and hopefully it is not the last! Before that I was caught up with cake orders and events. See, I have pictures to prove it.

Of course that wasn't the only thing that was keeping me busy. I can't tell you what it is yet but I will when it is ready (soon, I promise.). As this being said, I need to get back to it. Later~

X♥X♥,
Vi

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親愛的﹐

好久不見啦﹐抱一個♥真的好一些時候沒有更新布落格了。我沒有要讓它荒廢的意思﹐不過最近真的很忙。剛忙完一個婚禮呢﹐才下飛機沒多久還有時差。去了那裡呢﹖呵呵。。夏威夷是也。我做的第一個destination婚禮﹐希望不是最後一個了。當然還有忙著做蛋糕﹑甜點的定單。除了這些還在忙一些很重要的事情。是什麼﹖秘密。真的好想跟你們分享﹐但是還不是時候不過快了﹗嘿嘿。。先說到這裡﹐得忙去了﹐ciao~

l♥ve,
Vi

destination wedding - Oahu, Hawaii

birthday brunch

I ♥ Tea~

noreply@blogger.com (Venus ~ Vi) — Fri, 12 Mar 2010 07:18:00 +0000

Oh, I want to share with all a lovely place I found recently - a place where you can unwind and relax over good companies and a pot of good tea. It was totally accidental how I found myself at the door of this tea salon in Pleasanton; maybe it was the antique furniture or the mix & match antique tea wares or the Ladurée like colors, I was smitten from first sight =)

Shop Data:

The English Rose Tea Room & Gifts
163 West Neal Street
Pleasanton, CA 94566
(925) 462-6233

Rio de Janeiro, Brazil ~ 里約熱內盧，巴西

noreply@blogger.com (Venus ~ Vi) — Mon, 22 Feb 2010 05:55:00 +0000

Here is a recap of my week in Rio de Janeiro! I have never been to South America so I was looking forward to the trip. I must admit that I know nothing about Brazil except that it houses one of the world’s seven wonders and is the hosting city for the 2016 Olympic summer game. Lucky that I have families there so I wasn’t worry at all. However, I did some research days before I board my flight so I sort of know about attractions to see, things to do, must-eat foods, and where to shop (very important). Though I found out that I missed their fashion week by just days! Awwww~~~what a bummer :/

I am very grateful that my cousins took a timeout from work and took me all over Rio! Without them I wouldn’t have survived since I had difficulties communicating using English. Portuguese is the official language though you maybe able to get around by speaking Japanese, which helped me on several occasions! Other than that, people were very friendly!

I went to see what people consider musts – the statue of Christ The Redeemer, Pão De Açúcar, Sugar Loaf Cable Car, Jardim Botanico, the world famous beaches Copacabana, Leblon (I didn’t make it to Ipanema) and etc. However, spending my whole vacation by visiting attractions is never my thing so I asked my cousins to mix it up a bit. So they took me to ferias – markets/flea markets and etc. I love it! I had a great time hunting for antiques at the Feira do Rio Antigo – I bought many silver wares here. Their wholesale markets for leather handbags and crystals were awesome! I also bought some lovely jewelry from local jewelers. I also score some imported cookbooks from Livraria Cultura – a pooch friendly chain bookstore.

As for the food, churrasco – Brazilian barbeque beef was fantastic!! Now, I am on a hunt for a good churrascaria within the San Francisco Bay Area. I did notice that sushi was abundance but the selections were very limited. Seafood was super and cheap. I love picking up a água-de-coco (young coconut juice) off street vendors, cheap and good. I also came to like the matte leão tea, a very popular sweet herbal tea.

Over all, it was uneventful except that I couldn’t stand the heat and that I got sick from food poisoning. Best of all, I got to catch up with families that I haven’t seen in years.

阿Vi不久前從里約熱內盧回來﹐在這之前南美及這個城市對我來說是陌生的﹐縱然我有親人定居在那裡多年。往里約熱內盧前﹐我只知道它將是2016年夏天Olympic的主辦城市和擁有世界七大奇觀的地方。不免俗的飛之前上網做了一些調查好讓自己知道有那些是必須要去看的﹐玩的﹐吃的和最重要是往那裡血拼。

葡文是巴西的主要語言﹐而大部份的人英文不靈光。不得不說一件有趣的事情﹐我碰到不少會說日文的巴西人﹐因為這樣打救了日文還可以的我多次呢﹗當然有葡文很溜的表妹陪我趴趴走﹐作我的導游是我玩得盡興的主要原因。表妹﹐謝謝你呀﹗

里約熱內盧的葡萄牙文是Rio de Janeiro(簡稱Rio ~ 里約)，即一月的河。是巴西第二大的都市，也是它的前首都。林蔭茂密﹐依山傍海，風景非常的優美，是世界級的著名的旅遊觀光勝地。不過它也是一個貧富差距對比鮮明的城市。上流社會主要是分佈在近海灘的地方主要在Copacabana ﹐ Ipanema ﹐及Leblon等。而貧民區- favela多位在擁擠的山坡上。它的海灘舉世聞名，其海岸線長達數公里，其中最有名的兩個海灘是Copacabana海灘和Ipanema海灘﹐可惜因為時間的關係﹐我只去了前者。海灘很美﹐沙又細又白﹐咖啡雅座翩布整個海灘﹐不玩水的可以邊喝椰汁邊坐著吹海風。

除了沙灘我還往科爾科瓦多山及麵包山朝聖。科爾科瓦多山又稱耶穌山﹐2007年入選為世界新七大奇觀，山頂塑有一座兩臂展開、形同十字架的耶穌像，他的基地同時也是個能容納百人的天主教堂。山上有個平台可以俯瞰整個里約城，也可以看到對山的麵包山，海灣景色一覽無遺十分美麗壯觀。而另一個里約的象徵就是麵包山囉。山的形狀似法式麵包而得名，登上山頂可將里約全景盡收眼底。要上山非搭纜車才行﹐有畏高症的你可能就不行了。除了這些聞名天下的名勝﹐我還往國家熱帶植物園跑呢﹗不過我不願只當個觀光客﹐所以請求親戚帶我上市場感受一下當地的地方特色、風土人情。也往以販賣古董為主的市集逛﹐我買到很多好東西喔! 手袋飾品批發市場也很讚。啊。。還有家連鎖書店 - Livraria Cultura -可以帶狗去外﹐外文書很多﹐我抬了好幾本法文烹飪書回來﹐當然也有葡文的﹐整個買的很盡興的說 =)

這趟巴西之旅吃到好好吃的烤肉 - 巴西窯烤。用巨大的烤劍串著不同部位的牛肉﹐再架在火上直接烤熟﹐想吃什麼就叫侍應切給你﹐也有的店是侍應拿著肉串走到客人眼前。整個香到不行(這刻我是很努力的在克制口水淌下)﹗ 聽說灣區也有巴西窯烤﹐找天得拉朋友去吃。我也常吃海鮮﹐便宜又鮮美。壽司好像很普偏﹐不過是fusion的﹐還可以而已。

當然最開心的是看到好久不見的阿姨一家﹐真的很謝謝他們的款待﹐讓我這個南美之旅很難忘﹗2016巴西見﹗

國家熱帶植物園

Some of the things I bought on my trip~

Rose Blancmange ~ 玫瑰風味法式牛奶凍

noreply@blogger.com (Venus ~ Vi) — Sun, 14 Feb 2010 06:29:00 +0000

I’ve just come back from a week’s trip to Brazil, which was filled with meeting family, best-grilled beef and shopping. I’ll write all about it next time but for now I wanted to share a lovely dessert that I have taken a liking to recently. Well, you know that I am a huge fan of panna cotta, so it shouldn’t be a surprise that I like blancmange, which is a dessert that has that same creamy texture that I heart. Like panna cotta, it is easy to make and the flavors are endless. Since this dessert is part of a valentine gram that I am giving out, I choose to stick with the official colors of the holiday – red or pink. Flavor? Rose of course =)

I adopted the recipe from Annie Bell’s book - gorgeous desserts. Did I tell you it was easy to make? Bring everything except the heavy cream to a boil, strained, and cooled then whisk together with stiff form whipped cream and chill. It was decorated with meringue kisses and crystallized rose petals but I opted for the later only, plus a little of this and that. Very simple, no surprises but so good!

Hope you enjoy this dessert as much as I did! On a side note, Lunar New Year is the same day as Valentine’s Day this year so my kitchen is madness right now – so much cooking to do! I know I have some catch up to do with your comments but I’ll get to them as soon as I can. Thank you for being patient! Lastly, wish you a lovely Valentine’s Day and a prosperous Lunar New Year~

Rose Blancmange

14g leaf gelatine
1¼ cups whole milk
1½ tbsps rosewater
½ cup caster sugar
1 small lemon
1¼ cups heavy cream
Pink food coloring

Garnish
Crystallized rose petals
Edible rose petals
Silver dragées

Soak the gelatine, let soften in cold water for 5 minutes, and then squeeze off the water.

In the meantime, zest the lemon. Bring the zest, milk, rosewater and sugar to a simmer over medium heat. Remove from the heat and add the gelatine, stir until it dissolves. Strain into a clean bowl, discard solids, and let cool to room temperature.

Beat the heavy cream over medium speed until stiff peaks form then gradually beat in the cooled milk mixture until combined. Using a toothpick, add food coloring little at a time to the cream mixture until you get the desire shade.

Lightly brush the molds (I use cake molds but ramekins will do the work too) with vegetable oil. Pour in the cream mixture, pick up the molds and lightly tap on the counter to release air bubbles. Let them set for at least 3 hours or overnight in the refrigerator.

Dip the molds, one at a time, in a bowl of hot water for 10 seconds, run a knife around the edge, invert it onto a plate and ease the blancmange out. Just before serving, garnish with edible rose petals, crystallized rose petals and silver dragées.

Crystallized Rose Petals

1 medium egg white
Petals of 6 organic spray roses
½ cup caster sugar
Tweezers
Small brush

Wash all the petals then pat dry using paper towels – work with a light hand. Holding a petal with a tweezers, gently brush both sides of the petal with egg whites, and sprinkle each side with caster sugar. Shake off the excess sugar, and place the petal face-up on a parchment lined cookie sheet – repeat. Leave in a cool place to dry overnight. DO NOT place into the refrigerator!

Store the crystallized petals in an airtight container in a cool dry place. They can be stored up to a year.

阿Vi現在是元氣滿滿﹐因為剛剛才從巴西度假回來。這趟旅行徹底的讓我對這個南美國家改觀也從新認識一些很久不見的親人﹐吃到很棒的烤牛肉﹐當然還有瘋狂血拼囉。詳細的下回再說﹐現在我想跟你分享一個最近很哈的甜點。你也知道我超愛吃義式奶酪﹐所以對有著同樣細緻軟滑乳狀質地的法式牛奶凍同樣的著迷不已。做法也如義式奶酪簡易﹐口味同樣的很多元。由於這個甜品是要在情人節送人的﹐理所當然要從這個節日的官方顏色就紅色或粉紅色中選一﹐而我就選了較柔美的玫瑰粉紅了。至于口味嘛？當然是玫瑰 =）

甜點的食譜摘自Annie Bell的gorgeous desserts一書。很簡單的一道甜點﹐沒有法式甜點一貫的考究﹐沒有太複雜的鋪陳﹐但味道的精緻度還是那麼精彩。入口即化﹐每一口都散發著淡雅玫瑰香氣﹐仿彿讓人置身於玫瑰園中﹐不禁讓享用的人自然而然的變優雅了。

還有阿Vi在這裡祝福大家有個甜蜜浪漫的情人節外﹐也希望你有個愉快的農曆新年哦~

p.s. 每個留言我都有看喔! 我會儘快回覆的﹐謝謝 :-*

玫瑰風味法式牛奶凍

14g 明膠片
1¼杯全脂奶
1½湯匙烹調用玫瑰水
½杯細砂糖
1顆小檸檬
1¼杯鮮奶油
粉紅色食用色素

裝飾用
霜化玫瑰花瓣
有機玫瑰花瓣
食用銀珠

明膠片用冰水泡5分鐘﹐擠掉水分﹔備用。用刷子將模具塗上薄薄的一層沙拉油﹔備用。

檸檬取茸後和牛奶﹑細砂糖﹑玫瑰水一起放入小鍋裡﹐開中火加熱煮至沸騰後熄火。加入泡軟的明膠片，攪拌至融化混合﹐過濾奶漿﹐靜置放涼。

將鮮奶油打發至出現尖角的程度﹐逐漸地倒入放涼的奶漿﹐攪拌順滑均勻即可。用牙籤沾一點食用色素﹐再一點點的拌入奶糊中直到達到理想的顏色為止。倒進模具中至滿﹐用湯匙背推平﹐再輕輕敲一下模具釋放氣泡﹐然後放冰箱凝固3個小時或一個晚上。

將奶凍脫模: 用小刀順著邊劃一下﹐隔著熱水回暖或用熱毛巾將週圍熱敷十秒，然後將模倒轉放於盤子上﹐稍微搖幾下﹐拍一拍模底﹐往上拉脫模。食用前用霜化玫瑰花瓣﹑食用銀珠﹑有機玫瑰花瓣點綴即可。

霜化玫瑰花瓣

1個蛋白
6朵迷你有機玫瑰
½杯細砂糖
鑷子
毛刷

將玫瑰花瓣摘下﹐洗乾淨後用紙巾抹乾。稍微打發蛋白。用鑷子夾起一片花瓣﹐用刷子在正反兩面刷上薄薄的蛋白﹐再將細砂糖灑在花瓣上﹐輕輕搖一下去掉多餘砂糖﹐然後放在鋪了烘烤紙的烤盤上 - 重複。

當所有的花瓣都灑上砂糖後﹐擺放在乾燥處晾乾﹐需時約1天。記住千萬別放冰箱﹐砂糖會溶掉哦!

將霜化玫瑰花瓣排放在烘烤紙間﹐放密閉容器中﹐再放陰涼乾燥處存放- 賞味期1年。

Event Planning: a friend's baby shower ~ 藍黃綠主題淋浴禮

noreply@blogger.com (Venus ~ Vi) — Sat, 23 Jan 2010 07:27:00 +0000

Frogs and snails, and puppy-dogs' tails, that's what little boys are made of. Well, not exactly, at least I didn't incorporate any of that when planning a dear friend's baby shower =)

I was really excited about the baby shower so I have been planning months ahead. I want to stay away from the all blue theme and stick to something more colorful so you see the sunny yellow and grass green. I vision something more sophisticated yet incorporating some baby elements so that was when the wooden blocks, pinwheels, and train motif came in. Though the idea was communicated to the mom-to-be but I left out quite a few details so that I won’t take the surprise away from her.

I would say this is the easiest party I planned so far because usually I have to do all the crafts by myself but since Mei was my co-host, and one of the sisters who run this place, I don’t have to sweat over it. As for the food, nothing too fancy – several varieties of take-and-bake pastry bites from Trader Joe’s, and lasagna and salad from Costco. I only had to whip up the desserts and cake. Didn’t I say it was easy ;)

Hosted by Vi, Mei, and Jade
Color story - green, blue, and yellow~
Location - private residence

MENU
Hors D’oeuvres
~ pastry bites w/feta cheese & caramelized onions
~ parmesan pastry pups
~ ham & cheese on puff pastry
~ prosciutto & Crème fraîche bites

Light meal
~ classic lasagna
~ fresh salad

Dessert Buffet
~ raspberry – honey cream fillo tartlets
~ pistachio tuiles
~ pistachio – raspberry financiers
~ Chocolate mango entremets

阿Vi不是說過我在忙著籌辦朋友的baby shower嗎？好啦，終於忙完了，現在來跟大家分享一下。為了這個派對主題、菜單、擺飾等，我可是想了好久了。有別於以寶寶及粉色係為題的，我想呈現較雅緻的，富趣味性，但又保留童真的不一樣的shower。力求別出心裁就是了！

這個baby shower做起來很輕鬆，因為這次和我co-host的還有Mei，就是Mints的老闆娘之一。手工的玩意兒就和她分工合作的。至於食物嘛，甜品糕點屬我負責，但是小點、義大利千層麵、沙拉我是往Trader Joe's和Costco搬;-p

準媽媽很滿意，聽她說寶寶也很喜歡，因為他當天在媽媽肚子裡不停的動。。。呵呵。。。

Poire William Mousse with Caramel Biscuit ~ 小巧洋梨餅皮慕斯蛋糕

noreply@blogger.com (Venus ~ Vi) — Thu, 24 Dec 2009 04:26:00 +0000

Can’t believe this year is almost over! Come to think about it, lots have happened and some were life-changing events, bad and good. Nevertheless, I have no regret and am looking forward to the year ahead =)

I said I would try to update this space as often as possible but it seem like I need to try harder, which some of you never failed to remind me ;) So what I have been up to? Well, lets see – working on the launch of my event business, fulfilling orders, planning a baby shower, working on a fashion line and that is about it. How do I toggle between, the answer is loads of sugar and caffeine! Talking about sugar, that would bring us to the dessert that I want to share with you =]

I must admit that I haven’t got round to trying as many new recipes as I would like but this one involving pears is one of the new ones that I tried! It is adopted from one of my Japanese dessert books. I’m not a big fan of pears but thought it looked refreshingly lovely and would give it a go. Nothing complicated involved; you just need to make or buy some caramel for the biscuit, make the biscuit, make the crème anglaise and fold it with whipped cream to make the mousse then flavor it with the Poire William liqueur. Taste wise, the liqueur’s fruity note is in every bite but it is not overpowering. It was good but not great, though others loved it – enough for them to put in requests for more pear-oriented desserts…I’m not sure if I’m ready for more, but maybe given time…

May the Holiday Season bring only happiness and joy to you and your loved ones. Peace On Earth and best wishes throughout the New Year~

Poire William Mousse with Caramel Biscuit – make 8 -10 individual cakes

Caramel Sauce
275g caster sugar
110ml whipping cream
135g unsalted butter, coarsely chopped
1/3cup water
1tsp fleur de sel

Combine sugar and water in a saucepan and stir over medium heat until sugar dissolves. Bring to a boil and cook for 8-10 minutes or until dark-amber in color then remove from heat. Carefully add cream, butter and fleur de sel (mixture will spit) and stir. Return to heat and cook for 3 minutes or until smooth, remove from heat. Pour caramel into an airtight container, let cool and store in the refrigerator.

Caramel Biscuit Cake

Italian Meringue
4 medium egg whites
80g caster sugar

4 medium egg yolks
20g caster sugar
60g cake flour
40g cornstarch
3tbsps caramel sauce

Preheat oven to 425°F/210°C. Grease a 43cm x 30cm jelly roll sheet with butter and line it with parchment paper, set aside. Sift together the cake flour and cornstarch twice then set aside.

In a dry clean bowl, whip the egg whites on medium speed until foamy and the color turns white. Gradually add the sugar, increase the speed to high and continue to whip until stiff peaks form – the whites should be firm and shiny, about 5 minutes.

Whisk the egg yolks with the sugar until pale and creamy. With a rubber spatula, gently fold 1/3 of the meringue into the egg mixture until just combined then fold in the rest of the meringue and fold until just incorporated. Add in the sifted flour mix and gently fold until combined.

Fit a piping bag with a 3/8 inch (1cm) round tip, fill it with the cake batter and pipe identical wavy lines touching each other. Using a spoon, drizzle some warm caramel sauce over piped batter.

Bake for 10 minutes or until golden. Remove from oven and transfer to cool on the cooling rack. Once cooled, using a ruler cut out stripes that are slightly shorter than the height of the mousse rings that you’re using. Also, stamp out cake bases using mousse cake moulds. Place the mousse moulds on a tray, roll up a cake stripe, place it inside the mould then put a cake base inside each mould; set aside.

Poire William Mousse

Crème Anglaise
175ml whole milk
8 medium egg yolks
60g caster sugar
8g powered gelatin
40ml water
½tsp vanilla extract

350ml heavy whipping cream
45ml Poire William liqueur

For the crème anglaise:
Sprinkle the powdered gelatin over 40ml of water. Bring the milk to about simmer over medium heat. Meanwhile, whisk the egg yolks with the sugar until pale and creamy. Remove from the heat and add a little of the hot milk to the yolk mixture to warm it, whisking constantly to keep the yolks from cooking then pour the egg yolk mixture into the hot milk (pan), whisking constantly as you pour.

Return the mixture to the stove and warm it over medium heat, whisking constantly. Let the custard cook until custard is thick enough to coat the back of a spoon, 3 - 5 minutes then remove from heat. Add in the pre-soaked gelatin, stirring until completely dissolved. Using a fine sieve, strain the custard into a clean bowl then whisk in the vanilla extract, stir to cool.

For the whipped cream:
Beat the heavy cream over medium speed until soft peaks form. Gently fold the whipped cream into the crème anglaise, fold until just combined. Fold in the liqueur until incorporated. Pour mousse into mousse cake moulds lined with caramel biscuit till full and level with an icing knife, place in fridge to set for at least 3 hours or overnight.

Chantilly Cream – 1½ cups
200ml heavy cream
2tbsp caster sugar

Place the cream and sugar in a bowl and whip until semi-stiff peaks form over medium speed. Chill in the fridge if not noting immediately.

Decorating the cakes:
Using a fine sieve, gently sift cocoa powder (sparingly) over the cakes. Spread a thin layer of nappage (natural glaze diluted 1:10 ratio) using an icing knife - move the knife over the top of the glaze to get a smooth and mirror-like appearance.

Unmold the cakes by wrapping a hot towel around the mould for 10 second then use your fingers to push the cake upward, repeat this process with the rest of the cakes. Pipe some Chantilly cream on top then finish with half of a mini pear and a sprig of parsley.

2009眼看就快過完了﹐時間真的是不等人的﹗今年發生了好些事情﹐但還是走過來了也過的更精彩﹐未來也要過的更好 - 這是對自己的承諾。2010好讓人期待哦~

很抱歉﹐我食言了 - 就我說我會多更新布落格但好像沒了這回事。本來也沒感到愧疚的我﹐經由某些好心人不厭其煩的提醒﹐良心發現了。。。呵呵呵。。。我可沒在偷懶喔﹗那究竟Vi在忙啥呢﹖你還記得我在規劃在網上開店的事嗎﹖現在忙著最後的網頁設計還有logo。除了這個還有忙著接甜點訂單﹐在規劃好友的baby shower ﹐還有在為自己的時裝品牌在努力。雖然我沒更新但並不代表說我沒在弄甜點吃喔﹗你也知道鐵人也需要能量的﹐何況是我這個小小女生(不認老)呢﹖而我的能量補給就是數不盡的咖啡因跟甜點。又因很挑食﹐所以非得自己弄來吃不可。都是一些草莓蛋糕什麼的﹐但偶而也會嘗試新的甜點﹐以下這個以洋梨為主的慕斯蛋糕就是其一。

我不是梨子的粉絲﹐但是在我收藏的日文甜點書中看到這道點心有給它清新可愛的模樣吸引到﹐覺得不妨試試﹐好在也不複雜 - 就焦糖風味的餅皮包裹著由英式蛋黃醬﹑打發到7分的鮮奶油再跟洋梨利口酒混合做成的慕斯。簡單是不﹖小心不要將焦糖跟英式蛋黃醬煮壞﹐要叮緊一點。雖然我是自己製作焦糖醬但可用市售品代替。蛋糕不錯吃﹐但不是會讓我一吃再吃的那種﹐但也有人不認同﹐覺得好吃到不行還問什麼時候再製作以梨子為主的甜點呢﹗

祝有個愉快又窩心的聖誕節﹗May the Holiday Season bring only happiness and joy to you and your loved ones. Peace On Earth and best wishes throughout the New Year~

小巧洋梨餅皮慕斯蛋糕 – 8 - 10 個小蛋糕

焦糖醬
275g 細砂糖
110ml 鮮奶油
135g 無鹽奶油, 切丁
1/3杯清水
1茶匙 fleur de sel 海鹽

將細砂糖和水倒入小鍋裡﹐用中火加熱﹐不停的攪拌至細砂糖完全融化。煮沸後繼續煮﹐不時輕輕搖一下小鍋使糖漿不會煮焦﹐待煮至砂糖完全融化呈深琥珀色(過程約8 -10分鐘)﹐離火。慢慢地注入鮮奶油﹐其間不停的攪拌﹐然後加入奶油(會有分離的跡象)及fleur de sel 海鹽 ﹐攪拌勻。用小火繼續加熱煮3分鐘至奶琥珀色及滑順﹐離火。將焦糖醬倒入密閉的容器裡﹐稍微放涼﹐放冰箱存放。

焦糖餅皮

義式蛋白霜
4個中尺寸蛋白
80g 細砂糖

4 個中尺寸蛋黃
20g 細砂糖
60g 低筋麵粉
40g 玉米粉
3湯匙焦糖醬

事前準備:
- 將一烤架移到烤箱中格﹐烤箱預熱至425°F/210°C。
- 在1個43cm x 30cm的烤盤中鋪上烘烤紙。

將低筋麵粉和玉米粉混合過篩2次﹐備用。用電動攪拌機先以中速將蛋白打發至起泡、顏色變白﹐將砂糖分成2 - 3回加入蛋白中﹐仔細發泡﹐轉高速打至出現尖角成立體型蛋白霜﹐5分鐘。

在另1個大的鋼盆裡加進蛋黃跟砂糖﹐用電動攪拌機以中速攪打至富含空氣且顏色變淡為止。將1/3量的蛋白霜拌入蛋黃糊裡﹐用橡皮刀源邊往下刮翻方式迅速切拌勻後再拌入剩下的蛋白霜﹐拌勻﹐然後加進篩過的粉類﹐攪拌至粉末完全消失為止。

將麵糊倒進裝上直徑3/8寸(1cm)的圓形擠花嘴的擠花袋中﹐在烤盤上將麵糊擠成瓦片狀。用湯匙舀起微溫的焦糖醬﹐從麵糊的上方以細線狀滴落。用425°F/210°C的烤箱烘烤10分鐘至金黃色﹐取出後放網架上靜置放涼。如果不立刻使用﹐可將蛋糕包好放冰箱存放﹐可以保存3天。使用前靜置回溫即可。

將蛋糕體切成比慕斯模矮3/8寸(1cm) 的長方形條狀﹐再用慕斯模吸切出蛋糕片底座。將中空慕斯模擺放好﹐然後在每個模型中嵌進蛋糕條跟蛋糕片底座﹐備用。

洋梨慕斯

英式蛋黃醬
175ml 牛奶
8個中尺寸蛋黃
60g 細砂糖
8g 明膠粉
40ml 清水
½茶匙香草荳精

350ml 鮮奶油
45ml 洋梨利口酒

將明膠粉撒進40ml的水中泡脹。將牛奶倒進小鍋裡，以中低火煮至冒泡即離火。同時間﹐在鋼盆裡加進蛋黃跟砂糖﹐用電動攪拌機以中速攪打至富含空氣且顏色變淡為止。將1/3量的熱奶慢慢地注入蛋糊中﹐這時要用打蛋器不斷攪打﹐拌勻後﹐倒回小鍋中﹐邊倒邊用打蛋器攪拌﹐再以中低火加熱。用木匙持續不斷的攪拌至變稠又順滑並可以在木匙背劃出清晰的線條時(3 - 5分鐘)﹐蛋黃醬就完成了﹐離火。加入泡軟的明膠片，確實融化拌勻後將蛋黃醬過濾到大碗中﹐然後拌進香草荳精﹐攪拌勻﹐放涼。

將鮮奶油用電動攪拌機先以低速打發至起泡﹐再轉中速攪打至出現軟角的程度﹐然後拌入放涼的蛋黃醬中﹐用橡皮刀源邊往下刮翻切拌勻﹐再拌入洋梨利口酒確實拌勻即可。將慕斯倒進已嵌進蛋糕片的中空模中至滿﹐用抹刀將多餘的慕斯刮除﹐將表面均勻漂亮地抹平﹐放進冰箱冷藏凝固﹐至少3小時或一個晚上。

香堤麗鮮奶油 – 約1 ½ 杯份量
200ml 鮮奶油
2湯匙細砂糖

將鮮奶油和細砂糖放入mixing bowl裡﹐用電動攪拌器先以低速打發鮮奶油至起泡﹐再轉中速攪打至出現尖角的程度。若不立刻使用﹐將鮮奶油放冰箱冷藏著。

裝飾蛋糕:
用篩網將可可粉零散地篩在蛋糕表面﹐然後將微溫的鏡面果膠(以水1 ﹕果膠10比例﹐加熱融化再放涼)淋在蛋糕正上方﹐再迅速地用抹刀抹平。將慕斯脫模: 以溫毛巾圍著模型溫熱10秒後﹐用手指將慕斯往上推出脫模。在蛋糕表面擠上適量香堤麗鮮奶油﹐最後再以迷你洋梨跟細葉芹點綴即可。

Oh, as promised, here is a recap of my 1st big girl Thanksgiving dinner!!
這是我人生做的第一頓感恩節晚餐﹐還可以吧﹖

Crème Fraîche + Mango Verrines ~ 芒果奶酪慕斯杯

noreply@blogger.com (Venus ~ Vi) — Thu, 26 Nov 2009 04:14:00 +0000

I know it is already fall but I just couldn’t resist making this summery dessert, plus I have to use up the remainder of the mango purée from making this out-of-this-world-yummy buttercream!

This mango verrine is nothing too complicated thus it does look and taste sophisticated. It is suggested that it be served in see through container so that the beautiful layers can be visible. If you can’t find readily available mango purée, you can make your own using a food processor. In this case, it is very important to use ripe mangoes in order for the flavor to pop. I have made this dessert before with a traditional panna cotta layer, but since devouring this version made with crème fraîche, I have been eager to pair this rich, velvety, tangy, and nutty cream cheese to sweet mango! The result?! It is a truly delicious combo! Try it yourself (^u^)

Btw, for those who observed Thanksgiving – Have a wonderful Turkey Day!! I’ll be cooking my 1st big girl Thanksgiving dinner!! Hopefully, I can take some pictures to show and tell later ;)

Crème Fraîche + Mango Verrines Compositions
- Crème Fraîche Panna Cotta
- Mango Gelée with Mango Cubes
- Mango Mousse
- Mango Coulis
- Mango Cubes, slightly torched

Crème Fraîche Panna Cotta
~ adopted from Cannelle et Vanille

200 grams heavy cream
45 grams sugar
1 vanilla bean, split and scraped
3 grams sheet gelatine
100 grams crème fraîche

In a small saucepan, cook the heavy cream, sugar and vanilla bean until it comes to a boil. In the meantime, soak the gelatine in ice water. When the cream has come to a boil, remove the pan from the heat and add the softened gelatin. Whisk to dissolve it. Sift into a clean bowl, discard solids, and let it cool to about body temperature. Add the crème fraîche and whisk well.

Pour the panna cotta into glasses or cups (I used verrine cups I found in a local Party Warehouse.) to about 1/3 of the height and let it set in the refrigerator, about 2 hours.

Mango Gelée with Mango Cubes
~ adopted from Tony Wong’s dessert series

150 grams fresh mango, diced
100 grams mango purée
25 grams granulated sugar
2 grams sheet gelatine

Warm half of the mango purée with the sugar in a medium saucepan over low heat. In the meantime, soak the sheet gelatine in ice water. Remove saucepan from heat once sugar completely dissolved. Squeeze off excess water and add the softened gelatine to the warm mango purée. Add the rest of the purée and diced mangoes and mix well. Let it cool to room temperature then spoon the mixture on top of the chilled crème fraîch panna cotta to about 2/3 of the height of the glasses/cups. Let it set in the refrigerator, about 30 minutes to 1 hour.

Mango Mousse
~ adopted from Tony Wong’s dessert series

150 grams mango purée
15 grams granulated sugar
3½ grams sheet gelatine
120 grams heavy cream, whipped to soft peaks

Warm half of the mango purée with the sugar in a medium saucepan over low heat. In the meantime, soak the sheet gelatine in ice water. Remove saucepan from heat once sugar completely dissolved. Squeeze off excess water and add the softened gelatine to the warm purée and stir until completely dissolved. Add the rest of the purée; stir to combine then let it cool to room temperature.

In a mixing bowl, whisk the heavy cream until soft peaks then using a rubber spatula; fold the whipped cream into the purée base until fully incorporated (no more white streak). Pour this mousse on top of the mango gelée, smooth it out using the back of a spoon and let it set in the refrigerator, about 1 hour.

For garnish:
Mango Coulis
100 grams mango purée
20 grams granulated sugar

Warm half of the mango purée with the sugar in a medium saucepan over low heat. Remove saucepan from heat once sugar completely dissolved. Add the rest of the purée; stir to combine then let it cool to room temperature. Pour it on top of the mango mousse layers, swirl the cup until it covers the mousse completely. Chill in the refrigerator while you prepare to torch some mango cubes – take care not to burn them! If you like, you can also add some edible flakes to dress them up.

雖說天氣已轉涼﹐該是吃一些熱騰騰的麵包又或是較富濃郁風味的甜點的﹐可我就是無法抗拒吃冰品甜點﹐特別是水果慕斯類的﹐就是喜歡它那酸酸的綿如蜜的口感。除了貪吃﹐正好也可消化掉上次做那個芒果口味奶油餡剩下的芒果泥。

光是看這道芒果奶酪慕斯杯層次分明的賣相就讓人以為是道費時費工的甜點。沒錯﹐是需要點時間來凝固﹐但製作過程很簡單。材料鮮就是好吃的秘訣。若是買不到優質芒果果泥就找品質、色澤﹑香氣具佳的新鮮芒果取肉﹐用食物調理機打成泥狀再過濾。要是兩種也購買不到﹐不妨選用其它當季的水果。我不是第一次製作這道點心﹐可是頭一次用crème fraîche(酸味軟乳酪)做成的奶酪配芒果只因為嚐過濃郁中帶清爽的crème fraîche後就愛上這味道﹗該如何形容這個組合呢? 就濃郁誘人﹐甘香軟滑﹐齒頰留香~

明天就是感恩節囉﹐你有什麼樣的節目呢﹖阿Vi我明天將會專職做廚娘做飯給party of 15﹗我會想辦法用鏡頭記錄我人生的第一頓感恩節晚餐跟你分享的﹗Happy Thanksgiving~

芒果奶酪慕斯杯 - 12杯
- Crème Fraîche 奶酪
- 芒果凍
- 芒果慕斯
- 芒果果醬
- 微焦化的芒果粒

要注意什麼呢?
- 確實每層都完全凝固才可再倒入另一層﹐這樣才有承托力。
- 因為是奶製品﹐最好在兩天內吃完噢~

Crème Fraîche 奶酪
~自Cannelle et Vanille

200g 鮮奶油
45g 砂糖
1條香草豆﹐縱的開半﹐刮籽
3g 明膠片
100g crème fraîche (法國酸奶油)

明膠片用冰水泡軟之後擠掉水分備用。將鮮奶油﹑砂糖﹑香草豆跟籽一起放入小鍋裡﹐開中火加熱煮至沸騰後熄火。加入泡軟的明膠片，攪拌至融化混合﹐過濾奶漿。待放置至微溫後拌入crème fraîche﹐攪拌均勻﹐盛入杯子中至1/3滿，然後放入冰箱冷凍凝固﹐約2小時或一個晚上。

芒果凍
~ 自Tony Wong的五星級蛋糕甜點

150g 新鮮芒果肉﹐切粒
100g 芒果果泥
25g 砂糖
2g 明膠片

明膠片用冰水泡軟之後擠掉水分備用。將一半分量的芒果果泥和砂糖混合倒進小鍋裡﹐用小火煮至砂糖完全融化後離火。加入泡軟的明膠片，拌勻後再拌入剩下的一半果泥跟芒果肉﹐攪拌至均勻混合。為免底層受熱溶解﹐需待放置至微溫時才用湯匙將芒果茸舀進杯子中至2/3滿。放進冰箱冷藏凝固﹐約30分鐘~1小時。

芒果慕斯
~ 自Tony Wong的五星級蛋糕甜點

150g 芒果果泥
15g 砂糖
3½g 明膠片
120g 打發好的鮮奶油

明膠片用冰水泡軟之後擠掉水分備用。將一半分量的芒果果泥和砂糖混合倒進小鍋裡﹐用小火煮至砂糖完全融化後離火。加入泡軟的明膠片，拌勻後再拌入剩下的一半果泥﹐攪拌至均勻混合﹐將鍋子放冰水浴中散熱放涼。

將鮮奶油打發至出現軟尖角的起泡程度。將發泡鮮奶油倒入冷卻後的芒果泥中﹐用橡皮刀源邊往下刮翻攪拌至乳化均勻。將芒果慕斯用湯匙舀進杯子中至填滿﹐用湯匙背將表面均勻漂亮地抹平﹐放進冰箱冷藏凝固﹐約1小時。

芒果果醬
100g 芒果果泥
20g 砂糖
適量芒果粒

將一半分量的芒果果泥和砂糖混合放進小鍋裡﹐用小火煮至砂糖完全融化後離火。為免底層受熱溶解﹐需待放置至微溫時才用湯匙將芒果醬舀在芒果慕斯上﹐放進冰箱冷藏凝固。上桌前用烹飪用噴槍將適量的芒果粒焦化作點綴即可。

Macarons au Chocolat-Mangue ~ 巧克力香芒奶油馬卡龍

noreply@blogger.com (Venus ~ Vi) — Tue, 03 Nov 2009 22:48:00 +0000

From time to time, you saw these little jewels graced the web page of my blog so you should know that I am a huge fan of Parisian macarons! As it turns out, I am not the only addict - this beautiful bride also is a fan. She requested that macarons be included on the menu of the dessert table that she ordered for her wedding although she didn’t specify what flavors so that left the possibilities wide open. Giving thought that not everyone is into exotic flavors, I have made 2 flavors, raspberry macaron with raspberry confiture – a classic favorite, and a more exciting chocolate mango flavor.

Bursting with flavor, what a fantastic combo! If you haven’t paired the two together, you should definitely give it a try! Based on previous feedbacks from my guinea pigs, many complained that buttercream is a bit dense, so I decided to add mango purée to flavor it, hoping that the acidity would help cut the grease. The result is an incredibly fragrant and flavorful buttercream, which married well with the fruity, bitter undertone of the cocoa used to flavor the macarons. Undeniably, this have become my new golden combo and I am sure I will pair these two again very soon! Also, I have dressed up the macarons with a dash of cocoa nibs – just sprinkle the top of the piped batter before baking! That way, not only do they taste scrumptious but look great too! Again, presentation is very important!

I stressed many time that ingredients play a key role in the food we eat. I would have made my own mango purée but I didn’t find any good one in the markets that have that incredible fragrance that I was looking. Fortunately, I found some les vergers boiron mango purée in the freezer of the Pasta Shop in Berkeley. I have heard so much praise about this line of deep-frozen purées from France that I have been searching for ages. Something that you can’t easily find in the Bay Area so I was very excited that I came across it! What makes boiron’s purées so special? This line of purées is produced from carefully selected fruits at the peak of their ripeness, which are then squeezed and strained. Most importantly, no addictives and retain the full flavor and original color of the fruits. I too, call myself a fan now (^u~)

To find out more, click here~

Crème au beurre de mangue (mango buttercream)

1 large whole egg
40g caster sugar
40ml water
100g unsalted butter
70g mango purée

I thought you should know:
Fruit purées are high in water content, when mixed with butter it appears to be separated at first, but keep whisking and the cream will come back together giving a smooth and shiny texture.

Cut the butter into ½ inch (5mm) thick squares, place in a heatproof container and heat in the microwave over medium heat for 10 – 15 seconds. Butter should be soft to touch but NOT melted. Using a rubber spatula, mash the butter until smooth and creamy (like the texture of mayonnaise), set aside.

In a heatproof container, mix the caster sugar with the water then heat over medium heat in a microwave for 1 minute, stir until sugar completely dissolved. Return it to the microwave and continue to heat for 4 more minutes over medium heat. Remove with CARE out from the microwave and stir with a spoon. Spoon a little bit of the hot syrup into some ice water; it should solidify into a little ball. If it does not, continue to heat in the microwave, 1 minute at a time, until it gets to this state.

While the syrup is heating, begin whisking the egg at high speed in the bowl of your mixer using the whisk attachment, whisk until pale and foamy. Reduce the mixer speed to low and begin slowly (very slowly) pouring the syrup down the side of the bowl, being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture, as it will harden! Raise the speed to medium-high and continue beating until the egg mixture is thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

With the mixer on medium speed, begin adding in the butter. When all the butter has been incorporated, raise the mixer speed to high and beat until the butter cream is thick and shiny. Add the mango purée, beat for an additional minute until incorporated. Refrigerate the buttercream for 10 minutes before piping.

If stored in an airtight container, it will keep for 5 days and up to a month if frozen. Bring the cream back together before use.

FAQs for making buttercream:
- Wait! My buttercream won’t come together!
Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overheat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together.

- Wait! My buttercream is too soft!
Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2 – 4 tablespoons of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed butter to the buttercream, 1 tablespoon at a time.

Macarons au chocolat – 20 sandwiches

2 large egg whites
40g granulated sugar
120g powdered sugar
55g almond flour or finely grounded blanch almonds
8g Dutch-process cocoa powder
some cocoa nibs

Prep:
- First, sift the almond powder twice then add it to the powdered sugar and cocoa powder mix, and sift again.
- On the backside of 2 parchment papers, trace 1½-inch (4cm) circles about 2 inches (4cm) apart. Flip them over and line the baking sheets.
- Preheat the oven to 440°F/220°C.

I thought you should know:
- Must let the piped cookies sit out for 10 - 20 minutes before baking.
- Press the piping tip on the baking sheet and pipe for uniformly shaped macarons. Do not suspend the tip in the air.

In a large dry bowl, whip the egg whites on medium speed until foamy and the color turns white. Gradually add the granulated sugar, increase the speed to high and continue to whip until stiff peaks form – the whites should be firm and shiny, about 3 minutes.

With a rubber spatula, fold half of the almond/sugar/cocoa mixture to the meringue, fold until incorporated then fold in the remaining flour mix and fold until completely incorporated. Now it is ready for the macaronnage process.

With the rubber spatula, scoop and spread the batter, in a full circle, on the inside wall of the mixing bowl. Repeat this scoop & spread process, for a total of 15 times. Lift some batter with the spatula, it should falls into the bowl in a ribbon fashion, and should look glossy.

Fit a piping bag with a 3/8 inch (1cm) round tip, fill it with the cocoa batter and pipe the batter from the center of the drawn circle onto the baking sheets, about 40 circles. Sprinkle some cocoa nibs over piped circles. Let dry at room temperature for 10 - 20 minutes before baking to allow skins to form. Meanwhile, preheat oven to 440°F/220°C.

Bake for 4 minutes at 440°F/220°C, then turn it down to 260°F/130°C, continue to bake for 8 minutes. Remove macarons from oven and transfer to cool on the cooling rack. Once cooled, slide a knife underneath the macarons to remove from parchment paper.

Assemble the macarons:
Pair 2 macarons of similar size, pipe about 1 teaspoon of the buttercream filling onto the flat side of one of the macarons then sandwich them. Place in the refrigerator to set. Make about 20 sandwiches. It will keep for 3 days, if stored in the refrigerator and up to 4 weeks if frozen. Let stand at room temperature at least 20 minutes before eating.

常來這裡的朋友應該知道我對小巧玲瓏的馬卡龍著迷不已﹐所以我就不再強調了。不過現在才知道除了我﹐身邊很多人也很愛﹐這個新娘子就是其一。她要求跟我訂的甜點布斐菜單中必須包含這道小點心﹐而口味卻不挑。我想了很久﹐為了讓人嚐到不同口感與風味的成品﹐決定做兩種口味(要不是時間及人手不充足﹐我還想多弄幾個口味呢﹗)。除了男女老少都愛的酸酸甜甜覆盆子馬卡龍配覆盆子果醬口味﹐另一款就是這個較新鮮的組合 - 巧克力芒果風味﹗

原來濃郁的巧克力跟香氣襲人又帶有酸味的芒果的配對是很有個性的。加了芒果泥的奶油餡甜中微帶一點清新的酸剛好托襯出巧克力的甘苦味﹐還順帶的令口感清爽起來。那芬芳四溢的芒果香氣在口腔裡久久不散﹐讓人心醉神迷﹗除了在皮與餡的組合花了點心思﹐造型上也稍作改變﹐就是在表面灑了些可可豆碎加以裝飾﹐讓整體更富趣味~

至于這個芒果泥﹐我用的是法國boiron牌。耳聞很久了﹐好不容易在Berkeley的Pasta Shop找到的呢﹗不便宜但是果香濃厚襲人﹐顏色鮮艷﹐嚐起來像在吃新鮮的芒果﹐極品呀﹗除了芒果泥我還購入百香果泥和青蘋果泥﹐我想也是擁有極致的品質的﹐值得極力推薦的優質果泥﹗

關於boiron果泥(轉自Gourmet' s Partner):

Les Vergers Boiron是來自法國的天然頂級果泥，於1936年成立，1970年開始創新研發生產冷凍果泥，為市場第一位推出該類型商品的製造商，因為高成本與高品質的緣故，幾乎僅有五星級以上的飯店才會使用，為西點烘焙業的領導品牌。通過ISO 9001與ISO 14001認證，每種果泥口味皆嚴選各國最適合的水果來源及品種，挑選最高峰的採收期採收，因此無論是口味、顏色、重量和紋理，都絕對經過縝密的挑選，以獨特的產品篩選及完善巴氏瞬間滅菌法的保存技術，展現獨具要求的製程技術，採用標準化的萃取精華，混合四個味道，分別是桔子、紅橙、福柑和檸檬。同時強調「產地、品質、色澤」做為產品的最高要求。每批產品都維持一致的完美口感，不會因產季採收、熟成度等外在因素，而影響其口感及成品之表現。同時根據不同的水果種類屬性，研發出不同的製作技術與成分比例，秉持健康天然原則，100%不添加防腐劑、人工色素、濃稠劑等，符合現代顧客追求健康的飲食取向，低糖不膩口，全程冷藏，彈牙爽口不言而喻，嚐起來有天然果香，絕對是果泥中的極致。

篩選全世界最新鮮美味的嚴選水果，使用最完善規模的冷凍技術，Les Vergers Boiron對於天然果泥的堅持，讓世界各國如日本、法國等熱愛精緻美食的先進國家指定購買，有了最完美的果泥，烘焙出讓人安心又幸福的甜蜜糕點，品嚐最健康美味的結晶。

香芒奶油餡心

1個大的全蛋
40g 細砂糖
40ml 水
100g 無鹽奶油
70g 芒果果泥

要注意什麼呢﹖
水果泥的水份含量高﹐容易在和奶油攪拌過程中造成分離﹐但只要繼續攪拌就會成為滑潤的奶油醬。

把無鹽奶油切成1/2寸(5mm)厚的小方塊﹐然後放進一個耐熱的容器裡﹐再放進微波爐裡加熱10 - 15秒使奶油變軟。絕對不可以加熱到融化﹐手指按下去有壓進去的軟度即可。用橡皮刀用力壓變軟的奶油﹐再攪拌成美乃滋狀﹐備用。

將細砂糖與水混合倒進一個耐熱的容器裡﹐放進微波爐裡加熱60秒後取出﹐迅速拌至砂糖完全溶解。再次放進微波爐裡加熱4分鐘後取出(要小心處理﹐非常燙喔﹗)﹐用湯匙拌勻。舀取一小匙糖漿滴到冷水中﹐取出在手指間搓揉﹐若能成為小球狀的濃度即可。若是沒能搓成球狀﹐再加熱60秒。

利用糖漿加熱的時間以電動攪拌機以高速將蛋打散至起細泡﹐再轉低速繼續打發﹐待糖漿達到所需的溫度時﹐邊打發邊細絲般的慢慢地注入滾燙的糖漿(千萬不要讓糖漿直接和攪拌機接觸到﹐要在碗邊注入糖漿﹐這樣就不會結晶了)，完全注入糖漿後轉高速繼續打發﹐直到冷卻出現結實尖角的程度﹐約5分鐘。將奶油分2次加入蛋霜中﹐以中速打發攪拌至融合﹐拌入芒果果泥﹐轉高速繼續打發2分鐘至光滑立體狀態為止。將奶油醬放冰箱冷藏10分鐘即完成。

如果不立刻使用﹐將奶油醬倒入密閉的容器裡放冰箱存放﹐可以保存5天。如果放冰格冷藏可以存放1個月。使用前靜置回溫即可。

製作奶油餡最常遇倒的問題:
- 奶油餡看起來有分離的跡像:
將奶油餡隔熱水加熱5秒﹐看到奶油餡融化時即停止加熱。用木匙稍微攪拌﹐然後用電動打蛋器打發至光滑立體狀態為止。

- 奶油餡看起來太軟了:
將奶油餡放進冰箱冷藏10分鐘後﹐用電動打蛋器打發至光滑立體狀態為止。如果還是不夠立體﹐可以加2 - 4湯匙的奶油 (硬的) 至奶油餡中用低速打發至光滑立體狀態為止。

巧克力馬卡龍 - 20個

2個蛋白(L尺寸)
40g 砂糖
55g 杏仁粉
120g 糖粉
8g Dutch-process無糖可可粉
適量可可豆碎

事前準備:
- 杏仁粉過篩2次後和糖粉、可可粉混合過篩1次﹐備用。
- 準備兩塊烤纸﹐然後在每一張的反面畫上直徑1 ½寸間隔2寸(4cm間隔4cm)的小圓圈﹐然後鋪在烤盤上。

要注意什麼呢?
- 擠出麵糊後要放置10 - 20分鐘讓表面乾燥﹐才可進烤箱。
- 擠可可糊時先固定一個點﹐從上方擠出是要訣。

用電動攪拌機先以中速將蛋白打發至起泡、顏色變白﹐將砂糖分成2 - 3回加入蛋白中﹐仔細發泡﹐轉高速打至出現尖角成立體型蛋白霜﹐約3分鐘。

將一半篩過的粉類加入蛋白霜中﹐用橡皮刀從底部往上翻起的方式迅速拌勻﹐加入剩餘的粉類﹐攪拌至粉末完全消失為止。進行macaronnage程序。Macaronnage即是將麵糊從底部往上翻起再往拌碗的內壁壓推勻15次至表面紋理細緻且有光澤的麵糊為止。

將可可糊倒進裝上直徑3/8寸(1cm)的圓形擠花嘴的擠花袋中﹐在先前畫了圓圈的烤盤紙上擠出圓形的可可糊。先固定一個點﹐再從上方擠出比圓形稍小的可可糊﹐總共擠出40個。在可可糊上面灑上些許可可豆碎﹐放置10 - 20分鐘讓表面乾燥﹐用手摸不沾黏即可。放置的同時預熱烤箱至440°F/220°C。

用440°F/220°C的烤箱烘烤4分鐘﹐然後降溫到260°F/130°C繼續烘烤8分鐘。取出後放網架上靜置放涼﹐用抹刀取下﹐備用。

組合馬卡龍:
在半數的馬卡龍平坦面上擠出約1茶匙的夾心﹐再蓋上另一半的馬卡龍﹐做成20個。放冰箱至餡心凝固即可。

將馬卡龍包好放密封的容器中放冰箱存放﹐可以保存3天。如果放冰格冷藏可以存放1個月。食用前靜置回溫即可。

A Splendid & Charming Affair ~ 美的讓人驚嘆的婚禮﹗

noreply@blogger.com (Venus ~ Vi) — Sat, 24 Oct 2009 04:36:00 +0000

I am happy to tell you that I just did my very 1st dessert table order over the past weekend and judging from the speed that they vanished off the plates that it was a success =)

Since the bride, the talented Dorothy of Mints in Alameda, who is also the designer of Charlyn Koo is a friend so I was also invited to her oh-my-god-so-gorgeous wedding! Dot and her talented sisters did the planning, the floral design, the table setting, and all the crafts. Also, their super talented dad built the photo booth from a design Dot drafted up! She even designs her wedding dress and had a local shop custom made it for her! There were so many details in her wedding. From the favorite dishes as table number to the balloon in place of flower baskets for the flower girls. It was just so charming!! I am swoon!

Before digging into the foie gras and filet mignon, I took some pictures to share with you. I don't think my pictures do justice for this splendid day so when she shares her pics, I will share with you ;)

久等了~~~~~~~~~

讓阿Vi來跟大家匯報一下這個週末完成的的第一個甜點訂單。很幸運的受到賓客們的喜愛。以朋友的說法是甜點像狂風掃落葉般的被人一掃而空﹗他還混進人群中聽到褒多以貶的評語呢﹗呵呵。。。我想算是成功的邁出了我們的第一步了﹐不過還得更努力才行。

當天除了是負責甜點布斐﹐很有幸的我也是受邀參加婚禮的客人之一。新娘是非常有才華的一個人﹐除了是Mints的老闆娘之一﹐還是Charlyn Koo品牌的平面設計師及老闆娘﹐她的婚禮當然是雅致非常了。上至wedding flowers下至喜帖都是她規劃設計的﹐是不是美呆了呢﹖

1st order! 我負責的甜點布斐^^

Crème Fraîche Panna Cotta with Strawberry Mousse, Strawberry Gelée & Baked Meringue Sticks ~ 法式酸奶草莓奶酪佐烤蛋白霜

noreply@blogger.com (Venus ~ Vi) — Thu, 01 Oct 2009 21:48:00 +0000

Apologies for the lack of postings lately, time really does fly!! Since the wedding, I have been in the kitchen testing out recipes for an upcoming dessert order for an October wedding. Yes, I am officially going into business! I have been dreaming of opening my own shop but unfortunately the piggy bank is still not full so I am setting up shop on the web. There are lots of things that I still need to sort out like launching the actual event and catering website, putting together a pricing menu and etc. I am keeping my fingers crossed that everything will go as planned! Of course, I will post the updates here as things unfold ^^

I have been enjoying lots of fresh picked fruits from the farmers markets this summer especially berries and stone fruits. Unlike the varieties in the supermarket, seasonal local fruits are so much sweeter and juicier. Like the other day, I bought a flat of strawberries and ate 1/3 of it at one go because it was so yummy and plump, a huge contrast to the sour and hard variety from the supermarket. I thought it would be excellent for dessert so I pureed the rest and set out to find a great recipe.

Instead of flipping through books or doing my usual repertoire, I went off a recipe off this talented pastry chef/photographer/stylist/blogger’s site - one my favorite places to go for inspirations and also to give my eyes a feast.

The components were easy to make but the end result was just scrumptious! I especially love the meringue sticks, it added texture and a touch of sophistication! Mmmmm…….I hope you’ll enjoy this dessert as much as I did =)

Crème Fraîche Panna Cotta with Strawberry Mousse, Strawberry Gelée & Baked Meringue Sticks
Recipes from Cannelle et Vanille

Crème Fraîche Panna Cotta
200 grams heavy cream
45 grams sugar
1 vanilla bean, split and scraped
3 grams sheet gelatin
100 grams crème fraîche

In a small saucepan, cook the heavy cream, sugar and vanilla bean until it comes to a boil. In the meantime, soak the gelatin in ice water. When the cream has come to a boil, remove the pan from the heat and add the softened gelatin. Whisk to dissolve it. Pour this into a clean bowl and let it cool to about body temperature. Add the crème fraîche and whisk well.

Pour the panna cotta into your molds or jars and let it set in the refrigerator.

Strawberry Mousse
100 grams strawberry puree
10 grams sugar
2 grams sheet gelatin
75 grams heavy cream, soft peaks

Warm half of the strawberry puree with the sugar. In the meantime, soak the sheet gelatin in ice water. Add the softened gelatin to the warm strawberry puree. Add the rest of the puree and let it cool.

Fold in the whipped cream into the puree base. Pour this mousse on top of the panna cotta and let it set in the refrigerator.

Strawberry Gelée
150 grams strawberry puree
30 grams sugar
2 gram sheet gelatin

Warm half of the strawberry puree with the sugar. In the meantime, soak the sheet gelatin in ice water. Add the softened gelatin to the warm strawberry puree. Add the rest of the puree and let it cool.

Pour this gelée on top of the strawberry mousse and let it set in the refrigerator.

Baked Meringue Sticks
100 grams egg whites (3.5 ounces or a little under half a cup)
100 grams sugar (1/2 cup)
100 grams powdered sugar, sifted (1 cup)

Whip the egg whites until a light meringue forms (soft peaks). Slowly add in the sugar while mixing. Continue to mix to stiff peaks. Fold in the powdered sugar until incorporated.

Place the meringue in a pastry bag fitted with a plain (round) tip. Pipe straight lines of meringue on a sheet pan lined with parchment paper.

Bake the meringues in a very low oven, about 200°F/100°C until crispy, about an hour. Keep them in an airtight container to stop them from becoming soggy.

中文食譜晚點再補上哦~

More from the gardens^^

Amateur Wedding Planning: Organic Chic - Linda & Don ~ 阿Vi的婚禮顧問處女秀!

noreply@blogger.com (Venus ~ Vi) — Thu, 03 Sep 2009 07:05:00 +0000

Here are some snaps from the wedding that I have been working on! It was a beautiful day with lots of beautiful people =)

阿Vi的婚禮顧問處女秀在過去的週末完美謝幕﹗好吧﹐我承認並不是完美完美﹐可並沒什麼大的問題﹐安然度過 ^0^

Date: August 29, 2009
Theme: Organic Chic
Colors: Sage, Truffle & Ivory
Ceremony @ Shakespeare Garden, San Francisco
Banquet @ New Asia Restaurant, San Francisco

Crystals and ribbons were hung on trees to add dazzle to the aisle. 行禮用的走道很重要﹐所以我們將水晶跟絲帶掛在樹上﹐隨風舞動f發光^^

P1. Hand stamped & embossed note cards were placed on the table for guests to write their wishes for the newly wed. P2. A ribbon & crystal curtain "'altar". P4. Guests were being treated to homemade cookies, brownies, sandwich bites, and jars of candy. P1.許願井及DIY的卡片 P2.交換誓言的altar是用絲帶和水晶做成的簾子 P4.給賓客享用的茶點

Took me 2 days to make this flower basket and ring pillow. 花籃和戒枕花了整整2天的時間才完成(還有大量的膠水)!!

Aren't they cute (Bella, Bailey, and baby Issac)? 花童花女很可愛吧﹖

The bride's bouquet is green, wrapped with a piece of truffle color satin and embellished with rhinestones. 新娘的花球是全綠的﹐用巧克力色的緞布裹著晶石點綴。

The guests and my fellow bridesmaids. 賓客們及伴娘們~

The glowing bride - Linda! 女主角登場~

Behind the scene shots! 朋友拍的照片﹐你猜那一個是阿Vi ^^

My dress and shoes~ 我的伴娘裙及高跟鞋。

P1. This was how the photo booth was set up. We had to sew this huge curtain ourself. P3. A view of the receiving table. P4. Money box. P1. 拍照的佈景長這樣﹗自己縫的帘子再用鐵棒吊起來﹗P3. 迎賓處 P4. 你猜這是什麼﹖做成蛋糕狀的禮金盒 =)

P1&2. Hand stamped, embossed place cards and table cards. P3&4. The head table. P1&2. DIY的坐卡及桌卡 P3&4. 主家桌子~

Martha Stewart inspired wedding cake! 這個不是我做的蛋糕﹐我只是負責把它裝飾的美美的^0^

The newly wed!

Handmade money box adorned with magnolias. DIY的禮金盒 ﹗這純白的花是木蘭花。花語是1)純真自然的愛2)向你宣誓,表示信任^^

P1&2. DIY cookie jar label and water bottle label! P3&4. Well wishes note cards. It took a team of people to stamp and emboss them! P1&2. DIY的餅乾罐子及瓶子標籤紙~ P3&4. 共設計了5款卡片, 製作過程頗費時間。

Maid of Honor: Venus Wei
Best Man: Lawrence Cheung
Bridesmaids: Diana Le, Judy Le, & Jamie Le
Groomsmen: Chung Hau, Prescott Boholst, & Spencer Hui
Flower Girl: Bella Soo-Hoo
Ring Bearer: Bailey Cheng
Officiant: John Briggs
Wedding Planner: Venus Wei
Wedding Coordinator: Sally Hoang
Florist: Venus Wei
DJ: Danny Le
MC: Otis Fong

Special Thanks to:

Maylin: I don't know how I could have finished the flowers without you being there!

Yvonne - You're mighty with that curler! Thank you!

Also a shout out to Elaine, Steven, Kenny, Ang, Mui and anyone that I have failed to catch the names…thank you for making this day so successful!