Chocolate Nut Torte

Cake 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...

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Classic Cake (Sachertorte)

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...

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Short Pastries

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...

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Custards and Creams

Many of the most delicious fillings and ice creams begin as simple dairy ingredients that are transformed into sublime custards or luxurious creams. When making these classic custards, controlling the temperature is essential for perfect results. Creme Chantilly 1 1/4 cups heavy cream 1/4 cup powdered sugar 1/4 tsp vanilla extract (optional) Whip the cream with the powdered sugar until the cream...

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Pastry Sauces (easy to do)

A sweet sauce may be an essential feature of a dessert or it can be an optional element that completely changes the image of a dish. Butterscotch Sauce 3/4 cup unsalted butter 1 1/4 cups dark brown sugar 2 tbsp corn syrup 1/3 cup heavy cream Melt the butter, sugar, and syrup over low heat. Stir in the heavy cream and heat until boiling. Remove from the heat and serve immediately. Chocolate Cream...

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Leche Flan (Filipino Dessert)

Leche flan, it's almost like creme caramel but made in the Philippines, in short, this is our local version. It's a creamy and rich caramel that contains caramel on top. We have also our very own molder for this, and this is what we called, "llanera" it is an oval shaped metal. This kind of dessert is famous...

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Devils Cupcake

Hi guys! I will share to you a kind of cupcake that is flexible, or  what I mean is, can compliment in different kinds of icing, depending on what icing you like to frost it. I did use this recipe on our Halloween buffet and this cupcake became the apple of the eye in the buffet. So enjoy it guys!  :) 390...

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Easy and simple to do Focaccia Bread (must try)

As we all know guys, focaccia is an oven-baked Italian bread. It is also a what you called flatbread. But in this recipe, we will make a loaf like bread. There are two kinds of focaccia bread, in case you wanted to know guys. Hahaha. :D You may just want to google it instead. You can use this recipe in pizza,...

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Wanna feel Christmas even if it's February? Try this Christmas Pudding guys! :)

The basic pudding recipe can be varied slightly. Chopped prunes, dried apricots and figs can replace up to a cup of the dried fruit. Crystallized or chopped, candied ginger and pineapple are very succulent additions. A few drops of almond extract added to the wet ingredients bring a fragrant hint. Do not add...

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Dark Chocolate Cake

2 cups all-purpose flour2 cups white sugar1 cup unsweetened cocoa powder2 teaspoons baking soda1 teaspoon baking powder1 teaspoon salt2 eggs1 cup strong brewed coffee1 cup buttermilk1/2 cup butter1 teaspoon vanilla extractDirectionsPreheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round...

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Fruit Tartlettes

Tart Base 1 2/3 all purpose flour 1/2 cup unsalted butter 1/4 cup powdered 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....

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Apple Tarte Tatin

This classic upside-down, caramelized apple tart has been popular since it first appeared at the turn of the 20th Century. Use good quality eating apples for a perfect tarte Tatin. 1/4 cup unsalted butter 1/2 cup sugar 1 tbsp water 2 lbs peeled apples cored and cut in half 1 sheet ready made puff pastry Melt...

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Choux Pastry

Choux paste, it is use to make cream puff and eclairs. You just have to pipe it the way it should be. :D 1 cup water 1/2 cup unsalted butter Heat the butter and water gently until the butter melts. Increase the heat to maximum  and bring the mixture to a full rolling boil. 1 1/4 cups all purpose flour Tip...

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Fatless Boston Cake

We will use whisked sponge cake on this one, we don't need mixer to do this, we just need a wire whisk. To make the perfect whisked sponge, the water in your saucepan should be simmering, not bubbling, because this will be too hot and will cause the mixture to cook. A large balloon whisk is the chef's choice...

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Chocolate Icing/Ganache

Ganache is a mixture of chocolate and cream. It taste smooth and luscious and can be used as a coating or filling for pastries. It can also be used as an "ingredient" in complex desserts. When cooled but not set, ganache can be whipped to a light and airy consistency, forming a rich chocolate cream that can be piped or used in a wide variety of ways. Ganache can be flavored with spirits and...

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Sugar Syrup (step by step on how to make it)

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No Bake Cheesecake

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Baked Cheesecake

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