A simple dessert, reminiscent of childhood days in Hong Kong. They are loved for the smoothness and silkiness of the custard. The key to this is to always use a sieve to remove clumps in the mix before pouring into bowls, and to tightly cover the bowls while steaming.
Try eating it hot as well as cold – there is quite a difference in the experience!
Makes 3 small rice bowl portions
- 180ml full fat milk
- 120ml water
- 80g sugar (best to use chinese rock sugar 冰糖)
- 3 eggs, lightly whisked
- Heat milk and water in a smal saucepan and melt the sugar in it. Set aside to cool to 40C.
- Whisk eggs lightly with a fork.
- Once the sugar mixture has cooled, add whisked eggs in.
- Using a sieve, pour the egg mixture into small bowls or ramekins. This removes any lumps in the mix.
- Cover tightly with foil and steam on a rack in a wok or steamer for 9 minutes.
- Turn off heat and leave for another 2 minutes before removing bowls from the steamer.
- Carefully peel back the foil to avoid water on the foil dripping over the surface or he custard.
- Serve hot or cold.
So pleased to be introducing this delightful cake: Espresso Mascarpone Chocolate Cake, drizzled with a Caramélia chocolate glaze with Cacao nibs.
Made with Nespresso Envivo Lungo extractions, this is the next cake you are going to fall in love with. Coffee and chocolate is always a perfect match and I’ve been changing up my cake flavours by switching to different Nespresso coffee variations. Each came out with a different flavour profile and I think each had a different personality too (!)
Mascarpone cheese makes this cake moist throughout. I love making cakes using buttermilk, sour cream or mascarpone cheese, it adds a tang to it and balances out all the sweetness. Mascarpone cheese results in a more uniform and smooth texture, whereas sour cream and buttermilk gives a crumbly light result.
The glaze, oh can I tell you about this star-of-the-show glaze! Valrhona Caramélia chocolate simply melted down with warm cream and poured all over. We lovvvved the outpouring of chocolate when we broke the chocolate dam. That added drama and was so much fun.
Oh and if this ever happens, the cake remains moist even after 1 week!! (but chances are you would have devoured it way before.)
Espresso Chocolate cake
- 300g soft brown sugar
- 175g unsalted butter, room temperature
- 3g (1 tsp) Heilala vanilla baking extract
- 2 large eggs (size 7)
- 110g almond meal
- 200g plain flour
- 80g cocoa powder (Valrhona)
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 2g (1/2 tsp) salt
- 160g mascarpone cream cheese (Tatua Dairy)
- 190ml hot coffee (2x Nespresso Envivo Lungo extractions, you will have 10ml left over)
Espresso Caramelia Milk Chocolate Glaze
- 135g Valrhona Caramélia milk chocolate
- 135ml cream (at least 36% fat)
- 1 tbsp instant coffee powder
- Preheat the oven to 175C (fan forced) and lightly grease a bundt pan, careful to go into all the crevices.
- In a large mixing bowl beat together the sugar and butter, until light and fluffy. Add the vanilla extract and beat for a few seconds to combine. Add the eggs one at a time, making sure each has been fully incorporated before adding the next.
- In a separate bowl, mix together the dry ingredients and then add a third of it to the sugar/butter/eggs mixture. Add in half of the mascarpone cream. Add a third of the dry ingredients, then the second half of the mascarpone cream. Finally add the last third of the dry ingredients (The batter is thickish at this point).
- Mix in the hot coffee, until you have a smooth batter. Transfer the batter into the prepared bundt pan, smoothing out the top. Lightly tap the pan on a flat surface to ensure the batter has filled all the crevices.
- Bake in the preheated oven for about 45-50 minutes or until a long toothpick inserted into the thickest part of the cake comes out clean. Allow the cake to cool in the pan for about 20 minutes before upending it to a wire rack to cool completely.
- For the glaze heat the cream in a pan and place the chocolate and coffee in a small pot with a pouring spout. When the cream begins to shimmer and before it boils (don’t let it boil as evaporation will reduce the liquid volume) pour it over the chocolate and coffee. Wait a few minutes before stirring, until the glaze becomes homogenous and is smooth and silky. Pour the glaze over the cooled cake, have some fun doing this! Slice and enjoy!
Let me just start by saying choux pastry isn’t as difficult as you perceive it to be. It’s just science – eggs, fat and water doing its thing when heated, evaporating and expanding. I love watching it through the oven glass, seeing it rise and expand (time lapse anyone?) effortlessly and with such grace. I’ve used the same choux pastry recipe for many many years, and it works every time. Even before I had my Kitchenaid. It was always a one bowl action and me beating the eggs in vigorously to incorporate it into the batter. Usually they are piped into little domes for petite treats on a dessert platter, filled with whipped cream, or one time when I wanted a large dessert display but didn’t want to make macarons, a croquembouche tower.
What’s changed here is the addition of a cookie crumble layer that closely resembles the skin of Hong Kong style pineapple bun. After our second night in a row having the same dessert, we agreed that this is the best dessert of 2019 (well two months in): ice cream in choux au craquelin puff: crunchy, fluffy, sweet and creamy alllll in the one bite. So simple and yet so heavenly! I love the craquelin, creating this sweet crumble hat on top of the choux, allowing it to rise evenly (honestly have you ever seen choux that are this round in shape?)
The best thing about these puffs are that once made, you can easily store them in the freezer, and refresh them in the oven for 5 minutes before your next round. Our ice cream selection today is the Appleby Farms Ipanema Coffee, so dreamy.
Post-publish note: Erin noted our recipes were very similar and I must say this is pure coincidence! My choux pastry recipe dates back 20+ years (with tweaks here and there) and the Craquelin recipe is a scaled up version from one I had in a pastry class, similar to the HK tiger skin on breads for pineapple buns. In the interest of full transparency, you can find her recipe on her cloudy kitchen website.
Further edited after an intense testing weekend!
Craquelin cookie top
- 100g unsalted butter, soft (room temperature) and cubed
- 120g brown sugar
- 120g plain flour
- 5g (1/2 tsp) vanilla bean paste
Choux Pastry (same for puffs or éclairs)
- 120g unsalted butter, cubed
- 125g water
- 125g full fat milk
- 5g (1/2 tsp) vanilla bean paste
- a pinch of salt
- 10g sugar
- 160g plain flour
- 240g eggs, well beaten (this equates to about 4.5 size 7 eggs which are about 55g each. I beat them in two bowls, one with 4 eggs and the other with 1 egg. You will see why in the instructions following)
- Using a stand mixer fitted with a paddle attachment, beat all ingredients on medium until combined.
- Tip the dough onto a large piece of baking paper, and place a second sheet over it. Flatten dough and roll out to 2mm in thickness.
- Place the baking paper-sandwiched dough in the freezer for an hour, or until ready to use (this step can be done in advance of baking day).
Making the choux pastry
- Preheat a convection oven to 160 °C. Place butter, water, milk, vanilla paste, pinch of salt and sugar into a medium size saucepan. Place over medium heat and bring to a big boil, till the butter melts completely. Take pan off the heat, and immediately add, liquid to the plain flour, and mix vigorously with a spatula or wooden spoon. Mix till there are no lumps of flour visible and the dough is smooth and shiny. Return dough to pan.
- Return to a low heat and cook for another minute to dry the dough slightly. The dough should pull away from the sides of the pan and stop when it starts to stick to the bottom of the pan. Remove from heat and transfer to the bowl of a stand mixer with a paddle attachment (or a bowl if using a hand held mixer).
Adding the eggs
- Beat the dough (while still hot) and add in the main lot of eggs in a stream. It is important to gradually pour the eggs into the mixture, and allow it to be incorporated before adding more.
- After you’ve added the first lot of eggs (4 eggs) stop the mixer and check the consistency. At this point, the batter should still be too stiff. The batter would not stretch down like a V shape before breaking off. Slowly add half of the 5th egg (your second bowl of whisked egg), which should be just enough to bring it to the right stretchy texture. If not, then add a bit more from what’s left of the 5th egg. The dough should have a nice sheen, thick and drops like a V shape for 5 seconds when lifted up.
- Fill batter to three quarters of a piping bag with has a large round tip fitted (or just use snip the ends off the piping bag and use without a tip). Pipe large round domes, 3.5 to 4cm size rounds, matching the cookie cutter size for your craquelin discs. I can fit 16 on my standard sized baking sheet. There should be enough to pipe 3 sheets.
Note: To save time, I often prepare the pastry to this step a day in advance. Freeze the piped choux and use as below when ready.
- Take the sheet of craquelin from the freezer and peel off the top piece of baking paper. Using a cookie cutter, cut 45 discs. Place a craquelin disc on top of each dome just before baking.
- Bake at 160°C for 40 minutes. It should be all puffed and golden Don’t be tempted to open the oven door before, it will prevent it from fully rising and risk collapse (if using a commercial oven, start at 170°C and reduce oven heat at 20 min mark to 160°C and bake a further 10 to 15 minutes until golden brown all around.)
- Remove from the oven and cool on a cooling rack. Prick each of the puffs with a sharp skewer or toothpick to release steam.
- If your oven produces beautifully even heat throughout, and the puffs aren’t too brown when you check at the 20 minute mark, you can probably keep it cooking at 160°C throughout. Otherwise drop it to 155°C.
- When completely cool, cut a lid off the top of the puffs three quarters of the way, so that the lid still attaches to the bottom of the puff.
- Fill with a scoop of your favourite ice cream and serve immediately.
- Alternatively, fill with whipped chocolate ganache (like a creameux) and fresh whipped cream.
- You can also freeze baked puffs. Just refresh in 150C fan oven for 8 mins. It will further draw moisture out from puffs, making it super crunchy.
These beautiful Raspberry Panna Cottas are super easy to make! Made using Fresh As’ panna cotta mixes, it requires only the addition of milk and cream. No complicated prep or cooking at all. J’s latest favourite dessert to have and make by herself.
Thank you Fresh As for the panna cotta mixes! #gifted
Recipe adapted from Fresh As.
- 150ml full cream
- 50ml milk
- Fresh As Raspberry Panna Cotta (one packet)
- 2 dariole moulds or serving bowls
- Fresh As Freeze dried whole raspberries, for garnish
- Heat milk and cream in a pan to lukewarm, around 40 degrees C. Remove from heat.
- Gradually sprinkle the Panna Cotta pack contents over the cream mixture, gently whisking until all ingredients are well combined.
- Spray dariole moulds with a neutral flavour oil. Wipe away excess with a paper towel.
- Pour the cream mixture evenly into 2 dariole moulds. Cover and refrigerate overnight.
- Run a knife around the edge of the moulds and gently tip the panna cotta out to serving dishes.
- Garnish with raspberries.
- Alternatively, you can pour it directly into serving bowls to set and serve.
* If the panna cottas don’t release easily, you can dip it into a container of hot water for a few seconds to release it. Don’t do this for more than a few seconds though!
I adore raspberries. I find myself sneaking them into most sweet dishes: from cereals to cakes and desserts.
I love the tang of the fruit and the burst of flavour added to the dish.
It was therefore the first flavour that I reached for when sampling the new range of Spreadable Fruit by Barkers of Geraldine.
These are 99% fruit with no refined sugar added. Sweetened only with pear juice concentrate, it’s a great alternative to fruit purees. In fact, that’s even better than making my own!
I decided to make an easy baked cheesecake brownie, to keep things simple. The brownie batter was done in one bowl while the cheesecake batter was mixed with my trusty Kitchenaid stand mixer.
Just be careful when swirling the fruit – you don’t want to over do it, so that you can keep the pretty red/ white colours.
Who wants a slice?
- 170g unsalted butter, melted (I used Westgold)
- 300g (1 1/2 cups) caster sugar
- 120g (2) eggs
- 1 tsp vanilla paste (I used Equagold)
- 3g (1/2 tsp) salt
- 70g (3/4 cup) dutch cocoa powder (I used Valrhona)
- 70g (1/2 cup) plain flour
- 5-6 tbsp Barker’s Raspberry Spreadable Fruit
- 250g cream cheese, softened
- 40g mascarpone cheese (I used Tatua)
- 60g (1) egg
- 60g (1/4 cup plus 2 tbsp) caster sugar
- 2g (1/4 tsp) salt
- Preheat oven to 170°C.
- Line a 20cm square baking tin with 2 strips of baking paper. (This makes it easier to lift the brownie out of the tin).
- In a large ceramic bowl, melt the butter in the microwave.
- Mix in sugar, eggs, vanilla paste and salt.
- Once fully combined, fold in cocoa powder and flour. Mix till all combined.
- Pour the brownie batter into the baking tin, spreading evenly, careful to push batter all the way to the edges.
- Combine all cheesecake ingredients in a stand mixer.
- Whisk for 2-3 minutes on medium-high speed.
- Pour cheesecake batter over brownie batter, spreading evenly.
- Drop spoonfuls of the raspberry spreadable fruit on top of the cheesecake in rows of 3s and 2s and swirl using a palette knife.
- Bake for 1 hour, check in the last 10 minutes (so it doesn’t go past the golden point). Test brownie with palette knife – it should be almost clean.
- Leave to cool in tin before placing in fridge to cool and firm up for 1-2 hours.
- Cut into 16 squares, wiping down the knife after each cut for a cleaner look.
- Serve with a nice cup of tea!
*I received a jar of the Spreadable Fruit when I attended the NZ Foodwriters annual May Market. Post not sponsored.