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 | May 31, 2020 | Basics, Breads, Make Ahead Bakes, Photo Sharing
This CB period saw me baking lots of bread and this easy recipe has that nice crust and it freezes well too! I have these 2 scored differently bread frozen in the fridge to be consumed later. Come next week, there will be less time to bake. I’ve been dying to...
by Sucre Haven | Apr 30, 2020 | Basics, Butter Cakes, Cakes
Why did I title this butter cake (Thai)? Because the original recipe was in Thai and it was a rave over facebook, so I had to give this a try and I ended up loving this recipe for how delicate the crumb of this cake is and how moist it stayed over a few days in the...
by Sucre Haven | Apr 30, 2020 | Basics, Breads
This caught my attention in the versatility it can be shaped, 5 braids, 6 braids, round braids and the likes. This recipe is also so simple and I have fallen in love with the feel of dough while kneading the bread dough into shape. The original recipe, however, used...
by Sucre Haven | Mar 22, 2020 | Basics, Glaze
This dripping chocolate is very versatile and this can be cooled further to be a thick ganache for icing cake. Ingredients 75ml whipping cream 75g dark chocolate drops additional to adjust drip consistency Method Place chocolate in a bowl. Heat cream until simmering...
by Sucre Haven | Mar 22, 2020 | Basics, Cakes, Layered Cake, Make Ahead Bakes, Mud Cakes
This chocolate cake has a dense texture, but is very moist has a very rich chocolate flavour which is enhanced by the expresso in the recipe. This is suitable for layering or use enjoying it on its own. I used it to do the raspberry chocolate torte. (Makes a 6-inch...
by Sucre Haven | Aug 5, 2019 | Basics, Make Ahead Bakes, Pastries, Tarts and Pies
When I first saw mealy dough, I wondered how different it is from the flaky, crumbly dough I am familiar with. It turned out rather stretchy and less flaky. A search over the internet, I found that mealy dough is used mainly for making pies with liquid of custard...
by Sucre Haven | Aug 4, 2019 | Basics, Biscuits, Make Ahead Bakes, Sweets, Tarts and Pies
This is a really easy shortbread dough which I use to make cream tart cakes and you cannot believe how easy it is to make and how versatile this is too. The ingredients needed are also very few and it can be made ahead and frozen for use later. Here’s the...
by Sucre Haven | Jul 28, 2019 | Basics, Make Ahead Bakes, Pastry creams, curds and sauce, Shatec, Sweets
Fragrant and flavourful, this versatile vanilla sauce can be used to drizzle over cakes, bread puddings, ice-cream and other desserts. I thought this is very similar to creme anglaise and doing a brief search over the internet, I think the difference is that creme...
by Sucre Haven | Jul 28, 2019 | Basics
This caramel is usually used to layer the bottom of cakes, desserts which will harden and set. Here’s the basic recipe. For the caramel layer 100g sugar 50g water Method For the caramel layer Place the sugar in a pot and pour water over the sugar such that the...