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Showing posts with label vanilla. Show all posts
Showing posts with label vanilla. Show all posts

Monday, September 1, 2014

German Streusel Peach Cheesecake/ Cách Làm Bánh Cheesecake Đức/ 德式芝士蛋糕的做法

Ingredients for the Crust and the Streusel crumbs

  • 300 g/10.6 oz Flour
  • 150 g/5.3 oz Butter
  • 150 g/5.3 oz Caster Sugar
  • 1 Pck Vanilla Sugar
For the Filling

1 can (850ml/ 30 oz) Canned Peaches
80g/ 2.8 oz Butter
125g/ 5.3 oz Caster Sugar
1 pck Vanilla Sugar
2 Eggs
500 g/ 17.6 oz Low Fat Curd
1 pck Vanilla Flavoured Custard Powder
1 tbs Confectioner's Sugar

  1. Line baking pan with parchment paper or grease with butter.
  2. Cut butter into little cubes.
  3. In a bowl mix caster and vanilla sugar together.
  4. Mix the butter with the sugar mix until combined.
  5. Add the flour and keep on mixing until you get fine little crumbs.
  6. Divide the dough into three parts, transferring 1/3 of it into a separate bowl for later use.
  7. Use the remaining 2/3 of the dough to make a crust by pressing the crumbs onto the bottom of the baking pan.
  8. Pat the canned peaches dry using a paper towel. Arrange them onto the cake bottom so you can fit in as many as possible.
  9. Preheat the oven to 200°C or 390°F
  10. Beat the butter for the filling until it's smooth, add sugar and mix until combined.
  11. Add the egg, mix for 60 seconds, then add the curd and the vanilla sugar. Continue to mix until evenly incorporated.
  12. Cover the peach slices with the filling and even out the surface with the back of a spoon.
  13. Use the remaining third of the dough to make Streusel crumbs. Press it together in your hand, making kind of a dough sausage, then you break little pieces off of it and distribute them all over the surface.
  14. Bake for 50 minutes in the oven.
  15. Take the cake out of the oven and let it cool down completely before you transfer it to the fridge for further cooling. The cake tastes best after a couple hours of cooling.

For more detailed instructions please see my YouTube recipe video!

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Wednesday, August 27, 2014

Easy and Elegant Cupcakes/ Cách Làm Bánh Cupcake/ 杯形蛋糕的做法

Ingredients for 12 muffins

  • 175 g/ 12.3 tbs Butter
  • 300 g/ 10.6 oz Sugar
  • 3 Eggs
  • 1 pkg Vanilla Sugar (optional)
  • 1/2 tsp Baking Powder
  • 240 g / 8.5 oz All Purpose Flour
  • 175 ml/ 0.75 cup milk
  • 100 g/ 3.5 oz Dried Cranberries

  • 200ml/ 6.7 oz Cream
  • 2 tbs Sugar (optional)
  • 1 pck Vanilla sugar (optional)
  • 1 pck Whipped Cream Stabilizer ("whip it" in Canada?)

  1. Line cupcake pan with paper liners.
  2. In one bowl mix baking powder with flour, in a separate bowl mix sugar with vanilla sugar.
  3. Beat the butter until frothy and slightly pale. Gradually add the sugar and beat until combined.
  4. Add one egg at a time while continue to beat.
  5. Add half of the flour, the milk and then the other half of the flour, as well as the cranberries.
  6. Fill the cupcake pan with the batter, about 2 tbs for each paper liner.
  7. Bake for 28 mins in a preheated oven at 180°C or 355°F.
  8. For the cream the whipped cream must have previously cooled at least 2 hrs in the fridge. Beat until frothy.
  9. Gradually add the sugar and the vanilla sugar, beat until almost stiff, then add the whipped cream stabiliser. Add food colour according to taste.
  10. Pipe the cream onto the cupcakes and decorate to taste.

For more detailed instructions please see my YouTube recipe video!

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!

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Friday, August 8, 2014

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!

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