by Sucre Haven | Aug 9, 2021 | Breads, Sourdough
This is what I do to prepare the starter before adding to the sourdough Ingredients (for 1 loaf) 15g starter 30g water 30g flour Method Place the starter in a mixing bowl. Add water and mix to form a slurry. Add the flour and mix. Transfer to a tall bottle. Leave to...
by Sucre Haven | Aug 9, 2021 | Basics, Glaze, Make Ahead Bakes
I use this clear glaze on an osmanthus cake and it’ll be useful when I need some shine on my cakes. Ingredients 4g gelatin sheets 200g sugar 200g water Method Bloom the gelatin in cold water. Boil sugar with water in a saucepan for a minute. Take the saucepan...
by Sucre Haven | Aug 1, 2021 | Basics, Pastry creams, curds and sauce, Sweets
A simple jam that can be used to balance sweetness. I added a dollop of this in the middle of white chocolate shells to balance the sweetness. Ingredient 60g raspberry puree 15g glucose 15g caster sugar 1tsp lemon juice 1.5 tsp pectin Method Mix pectin with the sugar...
by Sucre Haven | Jun 24, 2021 | Make Ahead Bakes, Pastry creams, curds and sauce
I used this for some delish cinnamon rolls as well as sourdough babka that did not rise. It’s a good basic filling for breads, cookies as well as brownies. Here’s the recipe. Ingredients 250g brown sugar 150g unsalted butter 2 tsp ground cinnamon Method...
by Sucre Haven | Jun 24, 2021 | Make Ahead Bakes, Pastry creams, curds and sauce
It’s been a long long hiatus. Back here because it’s easier to get the recipes I need at times and wonder where I have saved them. I used this cream for a sourdough babka. Oh the babka is another story of 2 failed loaves, most of which I binned, the third...
