KenLeGourmand Banner

KenLeGourmand Banner
Showing posts with label treats. Show all posts
Showing posts with label treats. Show all posts

Wednesday, August 20, 2014

Eclairs à la crème pâtissière Recipe - French Petit Fours/ Cách Làm Bánh éclair/ 法式泡芙的做法

Recipe yields 22-25 éclaires

Ingredients for the choux pastry

  • 100 g/ 10.6 oz Butter
  • 240 g/ 8.5 oz Flour
  • 6 Eggs
  • 1/2 tsp salt
  • 300 ml/ 1/3 cups Water
Ingredients for the crème pâtissière

  • 240 g/ 8.5 oz Caster Sugar
  • 120 g/ 4.2 oz Flour
  • 3 Eggs
  • 12 g/ 0.4 oz Vanilla Sugar
  • 500 ml Milk
  • 2,5 tbs Cocoa Powder (optional for chocolate flavoured filling)

  • 100 g/ 3.5 oz chocolate/ couverture

  1. Bring water and butter to a boil over high, then turn heat down to medium and cook for a minute.
  2. Turn off heat, add presifted flour and stir with wooden spoon until dough comes together.
  3. Remove pot from heat, add 2 eggs at a time while beating dough vigorously. Combine evenly.
  4. Use a cream pipe with a big tip to pipe out the pastry.
  5. If you don't have a cream pipe on hand, cut a whole into a freezer bag, this works, as well.
  6. Squeeze out straigt lines and bake in the oven at 180°C/ 355°F for 25-30 mins.
  7. Leave oven ajar to let pastry cool off slowly and evenly.
  8. Beat eggs until frothy, add in sugar while continuing to stir.
  9. Add presifted flour, stir to combine.
  10. Add milk and stir to combine.
  11. Heat up the mix over medium-high while consistently stirring to prevent burning for 20-25 mins.
  12. Add vanilla sugar and cocoa powder to the creams depending on which cream flavour you prefer.
  13. Cut the choux pastry in half without fully severing the upper and the lower part. 
  14. Fill another pipe/ freezer bag with the creme and pipe into the choux pastry.
  15. Heat up the chocolate/ couverture in a bain-marie and dip the uppper part of the filled choux pastry into the chocolate.
  16. Let the éclairs rest with the side dipped in chocolate facing upwards before you serve them.

For more detailed instructions please see my YouTube video recipe!

Share Your Thoughts With Me!


Friday, August 8, 2014

German Christmas Ruby Jam Cookies Recipe/ 德式草莓果醬餅乾的做 法


  • 300 g     All Purpose Flour
  • 2 tsp      Baking Powder
  • 100 g     Sugar
  • 1 pck     Vanilla Sugar
  • 1            Egg
  • 150 g      Butter
  •                Icing Sugar
  •                Jam (Filling)

  1. Add vanilla sugar to the caster sugar.
  2. Combine baking powder with the flour.
  3. Beat the butter until frothy. Add sugar, the egg and flour.
  4. Mix until the dough becomes lumpy.
  5. Knead the dough with your hand until it comes together.
  6. Cover with plastic wrap and let the dough rest for two hours.
  7. Roll the dough out thinly with a rolling pin.
  8. Use cutters to punch out your preferred shapes.
  9. Put on a baking tray which is lined with parchment paper and bake at 175°C/ 347°F for about 10 mins or until golden brown.
  10. Heat up some jam in the microwave until it becomes soft, then sandwich the jam in between two cookies.
  11. Let the cookies cool down, then coat them with confectioner's sugar. This is only for decorational purposes and absolutely optional.

For more detailed instructions, please see my YouTube video recipe.

Share Your Thoughts With Me!


German Vanilla Crescent Cookie Recipe - Christmas Cookies/Bánh Noel Đức/ 德式月形聖誕餅乾的做法


  • 250 g     Flour
  • 180 g     Butter
  • 100 g      peeled & ground Almonds
  •  90  g      Caster Sugar
  •                Some extra Vanilla Sugar (Coating)
  •                Confectioner's Sugar (Coating)

For detailed instructions please have a look at my recipe video!

Share Your Thoughts With Me!