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...
by Sucre Haven | Jul 28, 2019 | Breads, Make Ahead Bakes, Pastry creams, curds and sauce, Sweets
Bread and Butter Pudding is a very English dessert and is really easy to make and is a good way to use up all the left over stale breads, dried fruits etc. Our trainer taught us a vanilla sauce to go with this easy dessert and it was delicious. (makes five 4-inch...
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 14, 2019 | Choux, Pastry creams, curds and sauce, Shatec
Today’s lesson is on Paris Brest and I was expecting a large one, but chef decided to give us a 5 inch version which is good, because this will be an individual portion, no cutting required! On a side note, my partner was ill and I hope she gets well real soon....
by Sucre Haven | Jul 14, 2019 | Basics, Pastry creams, curds and sauce, Shatec
This cream can be used as fillings for any choux pastry etc. (Makes enough to fill four 5-inch Paris Brest) Ingredients 350g milk (divided into 300g and 50g approximately) 250g butter 120g sugar (to be divided approximately in half) 60g egg yolks 60g custard powder...
by Sucre Haven | Nov 27, 2018 | Basics, Pastry creams, curds and sauce
Having made some swiss meringue buttercream, I have a few yolks to use up and gone are the days I waste ingredients. I have learnt to reduce wastage by using the extra ingredients, though that means having to plan a bit more, but that’s ok. One of the best way...
by Sucre Haven | Sep 9, 2018 | Basics, Make Ahead Bakes, Pastry creams, curds and sauce
I love lemons! When life gives you lemons, make lemon curd. It’s citrusy, sharp and tangy. I love how lemon curd balance the sweetness from most desserts, refreshing and awakening the taste buds. Ingredients 100g caster sugar 125ml lemon juice (about 3 lemons)...
by Sucre Haven | Aug 22, 2018 | Basics, Make Ahead Bakes, Pastry creams, curds and sauce
I’m getting excited over a baking project I am doing with a good friend. Having researched and decided on this, it’s so pretty, I cannot. Of course, the end product will be very different from what I envision it to be, but I’m keeping every part of...
