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 Sauce
1 1/2 cup heavy cream
9 oz. semisweet chocolate or high-quality white chocolate

Heat the cream in a small saucepan until hot, but not boiling. Remove from the heat and add the chocolate, broken into squares. Stir until the chocolate has melted and combined with the the cream. Serve warm or cold.


Coffee Sauce
2 1/4 oz. roasted coffee beans
2 1/4 cups milk
2 tbsp cornstarch
2 tbsp sugar
1/3 cup raisins
1/4 cup white rum

Before making the sauce, heat the roasted coffee beans in the milk until just boiling, then set aside until completely cold. Blend a little milk with the cornstarch and sugar, then heat the remainder until very hot but not boiling. Strain the milk, discarding the coffee beans, and continue as above. A little rum or coffee liqueur may be added; soak the raisins in thw white rum rum for 30 minutes or longer and add to the sauce.



Brandy Butter
3/4 cup butter
3/4 cup powdered sugar
1/4 cup brandy

Cream the butter and the icing sugar together until pale and soft. Gradually beat in the brandy and the chill until firm.

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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. Press together lightly and chill for 30 minutes.
Line muffin tins with the tart base and bake for about 15 minutes at 400 degrees Fahrenheit. Cook on a wire rack.

For the filling (Chantilly cream)

1 cup and 2 tbsp whipping cream
1/4 cup powdered sugar
1/4 tsp vanilla extract (optional)

Whip the cream with the powdered sugar in the mixer until the cream stands in soft peaks. Flavour with the vanilla extract, if desired. Fill the tart base with this mixture. Decorate the top with strawberry, grapes or whatever fruit you desire.

                                                                          Enjoy. :)

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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 1/4 cup unsalted butter in a shallow pan, then add 1/2 cup sugar and 1 tbsp water. Add 2 lbs apples and cook until golden underneath. Cool slightly.
Place the apples in a 9-inch flameproof pan. Cover with the puff pastry and bake at 425 degrees Fahrenheit for 20 minutes. Nudge the pastry rim to loosen it and invert onto a platter. Serve with vanilla ice cream.

Here's the sample of apple tarte tatin, you can also use banana, it's up to you guys.

Enjoy! :)

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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 of utensil to make this.

9 tbsp powdered sugar
1 cup and 1 tbsp all purpose flour with a pinch of salt

Use eggs sugar at room temperature. Place in a heatproof bowl and whisk slightly to mix the ingredients.
Put the bowl over the pan of hot water and whisk until the mixture is pale and thick and holds a trail in a clear ribbon.
Remove the bowl from the pan and continue whisking until the mixture has cooled.
Fold in the flour using spatula or big metal spoon to incorporate the flour, adding it in two separate batches.
Pour the mixture into the prepared pan and allow the mixture to settle by itself. If filling a tin with corners, it may be necessary to coax the mixture into the corners using the point of a knife or metal skewers.
Bake for 340 degrees Fahrenheit for 25 minutes.
Transfer the cooked sponge cake to a wire rack to cool.

For the buttercream filling

100g powdered sugar
100g unsalted butter

 Mix it in a bowl until smooth.

Cut the sponge in half then spread the buttercream. Then cover the cake with buttercream frosting.

Decorate your cake with your desired fruit. Here's my Boston cake with kiwi and dragon fruit.

Enjoy! :)

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