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 | Biscuits, Special Days, Tarts and Pies
This was made for a dear friend, PK’s birthday. She likes matcha, so I thought a tart will be a good choice since I have been making cakes for her. The texture of the cream did not turn out the way I expected it, however, it was a nice tart, albeit a little...
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 | 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 28, 2019 | Sweets
Creme Caramel is a pudding like dessert, tastes light and doesn’t take too long to make. The key is to get the caramel right, knowing when to stop heating the caramel such that it is the colour of honey and not to burn the sugar which will result in a bitter...
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...
by Sucre Haven | Jul 20, 2019 | Cakes, Frosting, Mousse Cakes, Shatec, Sweets
Today’s lesson was Strawberry Yogurt Mousse Cake. My partner is back and I’m glad to have someone to laugh with and work with. It was a fun lesson albeit a little tiring with all that washing and cream beating. I have done this cake years ago and it is...
by Sucre Haven | Jul 20, 2019 | Basics, Mousse Cakes, Sweets
This strawberry yogurt mousse is suitable to make layered cakes and is versatile even to do layered desserts in cups. (Makes enough to fill a two layered 6-inch cake) Ingredients 170g whipping cream 160g strawberry puree 35g plain yogurt 12g sugar 6g gelatine leaves...
by Sucre Haven | Jul 20, 2019 | Basics, Cakes, Sponge Cakes
The is a light sponge came out fluffy, light and soft. I’ll try again some time soon. (Makes two 6-inch rounds) Ingredients 140g egg whites 70g egg yolks 70g cake flour 70g and 25g sugar 16ml corn or canola oil 0.5 tsp vanilla extract Method Line a baking pan...