Friday, April 25, 2014

Hello guys! This is just an update on me working on a cruise ship. I was interviewed by a Singaporean Chinese, I was quite nervous but the principal interview was via skype only so I was able to overcome it easily. All are technical questions so if you don't really know what you're doing, you will not able to answer it. Before I forget, I'm a Commis II Pastry, and I will be on a Royal Caribbean ship, but still didn't know what particular ship I am going to sail. I also have to get the Basic Safety Training and a seaman's book, these are some major requirements in working on a cruise ship. They also told me that from here, Philippines, I have to fly to Miami. I will update again soon!

Thursday, March 6, 2014

500ml whipping cream
5 pcs egg yolk
100 gms sugar
1 tsp vanilla extract

Mix the egg yolk and sugar until the sugar is dissolved. Put the whipping cream in a sauce pan and heat it until warm. Mix the egg yolk and sugar mixture in the whipping then add the vanilla.

Place the mixture in a ramekins then put it in a tray with water and bake in 350 degrees Fahrenheit for 30-45 minutes. Let it cool. Put some sugar on the top and torch it.

Wednesday, March 5, 2014

Hi guys! I've been busy in many things so I have a limited time in updating my blog. Here's a great news for me and my journey of being a Pastry Chef. I did apply in an agency that refers their applicants in a cruise ship and luckily, I've passed. :) At first, I was nervous because I thought the questions in the interview will be hard, but if you are really have the passion and the knowledge, you will pass the interview easily. All the interviews was about being a Pastry Chef itself and because of the experience that I been, I was able to answer the questions. And now, I'm busy in getting all the requirements needed for to me to start in my new job. To many trainings and clearances to made, and it's really challenging my patience but I know that I can use this patience when I'm already in the ship. So, wish me luck in the new chapter of my journey of being a Pastry Chef. :)

Wednesday, February 19, 2014

Pavlova, a meringue dessert named after Russian ballet dancer, Anna Pavlova. You can read the complete history on Wiki. :)


3 egg whites
1 cup superfine sugar
1 tsp. white wine vinegar or fruit vinegar
1 tsp. cornstarch
1 1/4 cups heavy cream, whipped

Whip the egg whites until soft peak, then add the sugar and cornstarch with continuous whipping. Lastly, add the vinegar until it is stiff.

Pipe small discs with a small star or plain nozzle. Pipe one or two layers to dorm a rim around the edge. For larger nests use a large nozzle to create a thicker rim. Place the meringue in pans or on baking sheets lined with parchment paper for cooking.

Slowly bake at 210 degrees Fahrenheit for 1-3 hours, or leave at 140 degrees Fahrenheit for 5 hours, or 300 degrees Fahrenheit for 1 hour then turn off the oven and leave it inside to cool. It's up to you to choose guys.

When the baking is done, brush melted chocolate under and inside nests. Use either plain or white chocolate, depending on the decorative results you require.

Fill with cream and fruit no earlier than 1 hour before serving. I used mango on my pavlova.
Here's the actual finished product.

Monday, February 17, 2014

Hi guys! There's nothing really special on this new post. I just feel like writing and express my feelings. Now, I feel that no one is interested in helping me to improve my baking skills, I've tried joining some forums to get help from other people but I think no one is willing to help me. I also tried commenting on some post for me to get noticed but still, nothing happened. It comes to the point that Google has warned me that I'm spamming, but really am not. I hope this post will get noticed by people who are expert or knowledgeable in pastry and bread making. I really need your help guys. I really want to grow and improve myself in pastry and bread making. Thank you guys and God bless us all.

Thursday, February 13, 2014

cup unsalted butter, softened
1 cup soft brown sugar
4 eggs, separated (separate yolk and whites)
1 1/3 cups bittersweet chocolate, grated and chilled
1 3/4 cups hazelnuts, finely ground
1/4 cup ground almonds
1/4 cup superfine sugar

Grease and line a 9 inch round pan. Cream the butter and sugar until soft and light, then beat in the egg yolks. Stir in the chocolate and nuts.
Whisk the egg whites until they stand in soft peaks, then gradually whisk in the superfine sugar to make a meringue. Fold this into the nut mixture. Turn into the pan and bake a 300 degrees Fahrenheit for about 60 minutes.
Fill this sweet cake with plain whipped cream to balance the sweetness. 

For the Icing:
300 gms. semisweet chocolate chips
150 gms heavy cream

Put the chocolate into a bowl and place it in a pan with water and heat it until the chocolate has melted, then pour in the cream and mix it until well mixed.

Coat the cake with ganache and put some hazelnuts, or white chocolate in a loose lattice patter if desired.

                                                       Photo credits here

Some cakes never lose their appeal, no matter how old the recipe or how good the competition. For these classic cakes, select the best ingredients, use light mixtures and fillings that are not too sweet. Guys, I recommend this recipe because it has light taste and not to sweet.

Chocolate Sponge
1 cup semi sweet chocolate
1 cup unsalted butter, softened
1 cup superfine sugar
5 eggs, separated (separate the yolk and whites)
1/2 cup cornstarch, sifted

Grease and flour an 8 inch round cake pan. Melt the chocolate in a bowl over a pan of hot, but not simmering, water, then set aside and allow to cool. Cream the butter with half of the sugar until the mixture is pale and soft, then beat in the egg yolks gradually.
Whisk the egg whites until they stand in soft peaks, then gradually whisk in the remaining sugar to form a soft meringue.
Fold the melted and cooled chocolate into the creamed mixture. Then fold in the meringue and cornstarch int two or three alternating batches.\
Turn the mixture into the pan and spread evenly. Bake at 325 degrees Fahrenheit for 40-45 minutes. Let cool in the pan for 5 minutes, then turn out on to a wire rack and let cool.

For the chocolate icing:
3/4 cup powdered sugar
2/3 cup water
10 1/2 oz. semi-sweet chocolate

Make a syrup using the sugar and the water. Add the chocolate pistoles and whisk over moderate heat until the chocolate has melted and the mixture is smooth.When the chocolate sugar syrup has reached the correct consistency, remove the pan from the heat, knock out the air by tapping the pan on the work surface then use immediately.

Coating and Icing Sachertorte
Once baked, cooled and sliced into two layers, the next step is decoration.

Sandwich the layers together with red-currant jelly. Coat the entire cake with melted jelly and pour Chocolate Icing over. Spread quickly with a warm spatula, then tap the rack on the worktop to settle the icing in a smooth and even layer. Let set. Put it in the chiller for about 30 minutes. And serve.

Here's the actual image guys. Enjoy! :)
(Photo not mine)

What are short pastries? Short pastries have a crumbly, slightly crisp, texture. Rich pastries contain a lot of fat, so are very short, with a fine crumb texture and melt-in-the-mouth quality. A small amount of water or liquid is used to bind the pastry, ensuring it does not fall apart. This gives it a certain crispness, acquired also by baking at a fairly high temperature. Make sure you work in a cool environment when making short pastries and use chilled ingredients. Handle the pastry lightly and as little as possible. Heavy handling results in heavy, or tough, pastry.

Pate Sable
A rich biscuit-like crust, Pate Sable is sweeter that Pate Sucree. It may be used as a crust for tarts, or for making plain dessert cookies.

1/2 cup unsalted butter
3/4 cup powdered sugar
1 small egg, beaten
2 1/4 cups all purpose flour

Cream the butter and powdered sugar until soft and pale, then stir into the mixture to make a smooth dough. Wrap in a plastic wrap and chill for about 30 mins.

Pate Sucree
This lightly sweetened pastry is enriched with additional egg yolk and flavored with vanilla. Use for tarts and all sweet pastries.

1 2/3 cups all purpose flour
1/2 cup unsalted butter
1/4 cup superfine sugar
2 egg yolks
1/4 tsp vanilla extract

Sift the flour into a bowl and rub in the butter. Stir in the sugar. Use a fork to lightly whisk the egg yolks and vanilla, then add them to the dry ingredients and mix to form a short dough. Press together lightly and chill for 30 minutes.

Pate Brisee
A plain short pastry, this is the French equivalent of the classic Short Crust Pastry and is widely used for fruit tarts and baked dumplings.

1 2/3 cups all purpose flour
1/2 tsp salt
1/2 cup unsalted butter
1 egg, lightly beaten
2 tsp water

Sift the flour and salt into a bowl, then rub in the butter. Mix in the egg and enough water to bind the ingredients to a firm dough. Roll into a smooth ball to remove form the bowl and wrap and chill for 30 minutes before use.