Bonbini!

yellow cake...

noreply@blogger.com (Thip) — Wed, 09 May 2012 20:41:00 +0000

with pistachio pastry buttercream...

Components:

- Yellow Cake

- Cake Syrup (1 part sugar and 1 part water)

- Pistachio Pastry Buttercream (1 part pastry cream and 1 part butter)

- Italian Buttercream

- Rolled Fondant

Ingredients:

For Yellow Cake (adapted from here)

makes 3 (6-inch diameter round pan)

- 3 cups cake flour

- 1 tsp. salt

- 1 tbsp. baking powder

- 2 cups sugar

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- 4 large eggs, room temperature

- 2 tsp. vanilla extract

- 1 cup whole milk, room temperature

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- 2 sticks unsalted butter, room temperature

Preparation:

For Yellow Cake

1. Preheat oven to 350F and grease the pans.

2. Sift all dry ingredients together, add to a mixing bowl.

3. Mix all wet ingredients together in a bowl.

4. Using low speed with paddle attachment, add butter to flour mixture. Alternately with egg mixture. Beat well after each addition. Increase speed to medium and mix for 2 minutes. Scrape bowl once or twice.

5. Pour into prepared pans and bake for 35-40 minutes or until toothpick inserted into center comes out clean.

dark chocolate cremeux...

noreply@blogger.com (Thip) — Mon, 07 May 2012 02:48:00 +0000

Components:
- dark chocolate cremeux
- flourless chocolate cake
- lemon macaron
- chocolate tuile

Pad Cha...

noreply@blogger.com (Thip) — Tue, 01 May 2012 20:45:00 +0000

One of my favorite dishes to cook when I am in need of spicy food. Normally, people use fish or seafood for this dish, but I only have turkey at home today. So here's my spicy turkey pad cha. :)

Ingredients:

- 1/2 lb turkey, sliced
- 2 tbsp. canola oil
- 1 tbsp. chili paste
- 1 tbsp. red curry paste
- 1 tsp. palm sugar
- 6-10 dried red chili
- 1 stem lemongrass, thinly sliced
- 1/2 onion, sliced
- 2 kaffir lime leaves, thinly sliced
- 3 stems young green peppercorn
- 1/4 cup Thai krachai
- 2 cups green bean, cut into half inch long
- 1/2 red pepper, sliced
- 1 tbsp. fish sauce
- 1/2 cup basil leaves

Preparation:
1. Heat the oil over medium high heat, add chili paste, red curry, palm sugar, dried chili and lemongrass. Cook until fragrant, about a minutes or two.
2. Add turkey, onion, kaffir lime, peppercorn and krachai. Cook until meat almost done.
3. Add the rest of ingredients. Cook for 5 minutes. Stir in basil at the last minute.

bake sale 2012...

noreply@blogger.com (Thip) — Sat, 28 Apr 2012 20:47:00 +0000

I just came back home from dropping off my macarons for the Bake Sale. I saw lots of nice baked items, like pies, cookies, breads and cakes. They all looked really good. The bake sale will run until 4 pm. If you're around that area (Omnivore Books), stop by and get some.

The bake sale started in 2010. Last year they raised over $2500, and this year's bake sale is looking to double that number. I should have brought more macarons though. While I was chatting with all the bloggers, my macarons were already gone in half. For sure, this will be something I look forward to every year.

Now, I'm off to teach Pate a Choux class. Have a nice weekend everyone!

SF's food blogger bake sale...

noreply@blogger.com (Thip) — Mon, 23 Apr 2012 22:39:00 +0000

Mark your calendars for this Saturday April 28th. Come out to support a great cause and eat baked goods by local SF Bay Area food bloggers!

I'll be donating these macarons for this event that will benefit Share Our Strength's "No Kid Hungry". The Bake Sale will be taking place at Omnivore Books on 3885 A Cesar Chavez Street, from 11 a.m. to 4 p.m.

You'll get a great deal for these tasty macarons, raspberry-rose, pistachio, passion fruit and Nutella. These are my favorite flavors to make. A box of 10 macarons is only $8, and a box of 6 macarons is $5.

Here's the recipe for homemade Nutella ganache.

Ingredients:
- 100 g heavy cream
- 40 g hazelnut paste
- 130 g milk chocolate, 41% cocoa

Procedure:

1. Bring cream and paste to a boil.
2. Remove from heat, stir in chocolate.
3. Chill until set.

mac and cheese...

noreply@blogger.com (Thip) — Tue, 17 Apr 2012 23:19:00 +0000

welcome baby...

noreply@blogger.com (Thip) — Mon, 16 Apr 2012 00:23:00 +0000

I was a bit intimidated trying to frost this cake perfectly before covering it with fondant. Making a special cake for someone makes me nervous. I want to please them with great result--look great and tasty.

The theme is blue and yellow. But as a request, I made a green tea layer cake with green tea buttercream filling and frosting, then cover the cake with baby blue fondant. I've been testing cake recipes for a week before I decided to go with this one. Thanks to my friend, Thanh, who handed me this recipe. This cake was moist and tender, but firm enough to hold its shape underneath the fondant.

Note: this recipe is similar to Tartine's basic chiffon cake, except it has more oil in it.

Ingredients:
- 6 egg yolks
- 7.5 oz. canola oil
- 6 oz. buttermilk
- 1 tbsp. vanilla extract
- 1 1/2 cups sugar
----------------------------------
- 2 cups cake flour
- 1/4 cup green tea powder
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
----------------------------------
- 9 oz. egg whites
- 2/3 cup sugar (or 1/4 cup if it's too sweet)

Preparation:
1. Preheat the oven to 325F. Line the bottom of two 8"x3" pans with parchment. Do not grease the sides of the pan.
2. In a large bowl, whisk together yolks, oil, buttermilk, extract and sugar.
3. Sift all dry ingredients.
4. Add the dry ingredients to the yolk mixture and whisk until smooth.
5. Make cold meringue; Whisk egg white until foamy. Gradually add sugar and continue to whisk to soft peaks.
6. Fold one-third of meringue into the batter, then the rest of the meringue.
7. Pour the batter into both pans equally. Bake for 40-45 minutes or until a cake tester inserted into the center comes out clean.
8. Let cool in the pan so the sides of the pan will help hold the structure of the cake as it cools.
9. To unmold, run a small knife around the sides to loosen the cake, then invert the cake and peel off the parchment.

frosting...

noreply@blogger.com (Thip) — Sat, 14 Apr 2012 02:44:00 +0000

Swiss Buttercream
- 4 oz. egg whites
- 8 oz. sugar
- 1 lb.unsalted butter, room temperature
- 2 tsp. vanilla extract

1. Whisk egg whites with sugar over a bain-marie to 140F.
2. Using a mixer with wire whip, whisk egg whites on medium-high speed until doubled in volume.
3. Remove the wire whip and attach the paddle. Gradually add butter one piece at a time.
4. Continue beating until the mixture begins to look light and fluffy. Add the flavoring and beat on low speed for 45 minutes, then on medium-high speed for one minute.

American Buttercream
- 1 lb. unsalted buttercream, room temperature
- 8 oz. solid vegetable shortening
- 1 1/2 tsp. vanilla extract
- 1 tsp. salt
- 3 lb. powdered sugar
- 3 tbsp. meringue powder
- 4 oz. milk

1. Cream butter and shortening with a paddle for 3 minutes on medium-high speed.
2. Add flavor and salt and mix until combined. Stop and crape bowl.
3. Gradually add sugar, then meringue powder. The mixture will look dry.
4. Add milk and beat until the mixture is light and fluffy.

tacos...

noreply@blogger.com (Thip) — Tue, 10 Apr 2012 09:00:00 +0000

my way...

crawfish season...

noreply@blogger.com (Thip) — Sat, 07 Apr 2012 18:50:00 +0000

in New Orleans...

bake sale...

noreply@blogger.com (Thip) — Fri, 30 Mar 2012 13:00:00 +0000

I'm excited about this. I'm joining an event SF's Food Blogger Bake Sale for the first time this year. I'll be donating four dozen of French macarons to support Share Our Strength. If you like to get involved with the bake sale, please head over to their website to get more information. What's better than helping those in need by doing something you like?

The event will be taking place at Omnivore Books at 3885A Cesar Chavez Street from 11 a.m. to 4 p.m. on Saturday April 28th. Please stop by and bring cash for your goodies.

At the same time, Mark and I are leaving for New Orleans today. We'll be attending NCAA final four in the Dome.

paris-brest...

noreply@blogger.com (Thip) — Thu, 29 Mar 2012 14:00:00 +0000

made from choux paste...

chocolate eclairs...

noreply@blogger.com (Thip) — Thu, 29 Mar 2012 01:01:00 +0000

made from choux paste...

vanilla cupcake...

noreply@blogger.com (Thip) — Thu, 22 Mar 2012 08:00:00 +0000

filled with lemon curd and topped with lemon meringue and macaron...

In addition to regular teaching classes, I'm available for private baking parties and team building events. Here're the classes I offer:

- Cupcake

- Souffle (sweet and savory)

- Pot de Creme, Creme Brulee

- Croissant and Bread Pudding

- Pate a Choux

- French Macaron

Contact me via mrspaine@gmail.com to get more information.

happy macaron day...

noreply@blogger.com (Thip) — Tue, 20 Mar 2012 08:00:00 +0000

with a Champagne macaron...at the same time, we're celebrating our first anniversary in the Mission!

cashew financiers...

noreply@blogger.com (Thip) — Sat, 17 Mar 2012 08:00:00 +0000

with apricot preserves...

Instead of almond flour, I used cashew flour this time. If you'd like to make these, just follow this recipe. You can also replace almond flour with hazelnut flour or pistachio flour etc. I think I'm going to use pecan flour next time. =)

By the way, it's a Macaron Day this Tuesday. Come by around afternoon and sample two different flavors of macarons if you plan to be in Mission neighborhood. I might have some financiers and cream puffs for you too. Treats are limited quantities, first come-first served!

coconut creme brulee...

noreply@blogger.com (Thip) — Wed, 14 Mar 2012 15:00:00 +0000

with black sticky rice...

If you like creme brulee, try this Thai version enriched with coconut milk. Sangkaya or coconut creme brulee is usually served over sticky rice. Not to confuse with the one that served with steamed bread.

Instead of steaming the mixture, I baked it in a water-bath. The outcome was way better than the one I made long time ago. This baked custard came out thick and creamy texture, and a smoother consistency. It can be served right away or chill for an hour so the texture gets firmer.

Ingredients:

for the custard
- 5 eggs
- 150 g coconut milk, unsweetened
- 100 g palm sugar
- 1/2 tsp. salt
- 1/8 tsp. pandan extract

for the rice
- 500 g black sticky rice, soaked in water overnight
- 300 g coconut milk, unsweetened
- 150 g suagr
- 1/2 tsp. salt

for the sauce
- 100 g coconut milk, unsweetened
- 1/2 tsp. salt
- 1/2 tsp. cornstarch
- 1 tbsp. water

Preparations:

for the custard
1. Bring half of coconut milk to a simmer, whisk in palm sugar and salt. Remove from heat, whisk in the rest of coconut milk.
2. Whisk in eggs and extract, strain through a sieve. Pour into a baking pan, cover with aluminum foil.
3. Bake at 300F in a water-bath for 35-40 minutes.

for the rice
1. Drain the rice, put in a steamer basket lined with cheesecloth. Cover with lid.
2. Steam rice over boiling water for 30 minutes. Make sure your pot doesn't run dry during steaming.
3. Five minutes before the rice is done, bring coconut milk, sugar and salt to boil.
4. Stir the cooked rice into the hot coconut milk mixture, mix well.
5. Cover for 20 minutes, stir half way through.

for the sauce
1. Mix the cornstarch with water.
2. Stir in coconut milk and salt.
3. Bring to a boil.

sticky date pudding...

noreply@blogger.com (Thip) — Mon, 12 Mar 2012 08:00:00 +0000

with toffee sauce...

recipe from epicurious

orange vanilla canelés...

noreply@blogger.com (Thip) — Fri, 09 Mar 2012 00:01:00 +0000

using copper molds...

Here I go again, almost set my smoke alarm off when I baked caneles yesterday. As you know, beeswax is highly flammable. When it heats above 250F, it begins to decompose and giving off smoke. Dealing with beeswax was some kind of pain. It left behind an unwanted grease all over my kitchen. It also ruined my pot, pastry brush, baking sheet and my new oven. Is it worth making them again? Oh yes.

If you want them perfect, go with the copper mold and coated with beeswax and butter. You'll get them crispy on the outside and custard-like center. However, silicone mold works just fine, they're just less crispy compared to the ones baked in copper mold.

These treats take some effort to make, they're so precious you want to keep them for yourself. I remember my Korean friend kept telling me how precious her homemade kimchi was. She didn't want to give it to anyone, excepted me. Caneles work the same way for me. :P

using copper mold...

I kinda like this recipe because I didn't have to bake them over an hour like this one. I could bake them longer than 30 minutes to get darker color, but I have to say I like them better this way--not too dark. Before you start, learn how to cure your copper molds from Paula Wolfert.

Ingredients: (adapted from de Buyer)

makes 13 (2" x 2" copper mold)

- 500 g milk

- 2 orange zest

- 25 g butter

- pinch of salt

- 75 g eggs

- 60 g yolks

- 125 g sugar (increase to 150 g if you like them sweeter)

- 100 g Muscovado sugar

- 75 g all-purpose flour

- 35 g corn flour

- 10 g vanilla paste

- 35 g dark rum

Preparation:

1. Bring milk, orange zest, butter and salt to a simmer.

2. Whisk eggs, yolks with both sugar. Slowly temper egg mixture with hot milk.

3. Stir in rum and vanilla paste, finish with the flour sifted with the corn flour. Strain through a sieve.

4. Let the batter cool completely, then cover and rest 24 hours in the fridge.

5. Coat the molds with an equal part of beeswax and butter.

6. Freeze the mold for 30 minutes before filling them with cold batter. Fill them almost to the rim.

7. Bake at 475F for 10 minutes, then at 375F for 20 minutes. (if using silicone mold, bake them at 475F for 10 minutes, then at 375F for 30 minutes.)

Note: If you need more information about how to make caneles, check out Pim. She has all the information you need to get start. Don't be intimidate by all the details she gives you though. ^^

using silicone molds...

just cute!

noreply@blogger.com (Thip) — Mon, 05 Mar 2012 02:21:00 +0000

chips & salsa...

noreply@blogger.com (Thip) — Tue, 28 Feb 2012 20:58:00 +0000

demo and macaron tower...

Last week I got into the mood where I wanted to prepare Mexican dishes to share with my friends who came to my macaron demonstration. So I made mango salsa and guacamole to go with the cactus chips. Eating chips and salsa always felt comforting, full of flavor and filling on the stomach at the time. Mango salsa with fresh diced mango, onion, jalapeno, cilantro and lime is my favorite. This salsa is also fantastic served on Fish Taco. Want to try the recipe? Head over here.

For the guacamole, I went with the classic recipe made with avocados, onion, Serrano chili, cilantro, lime and cumin.

Ingredients:
- 4 ripe California avocados, seeded and peeled
- 1 lime juice
- 1/2 white onion, finely chopped
- 1 Serrano chili, seeded and finely chopped
- 1 garlic clove, minced
- 1 tbsp. cilantro, finely chopped
- 1/4 tsp. ground cumin
- 1/2 tsp. salt

Preparation:
1. Using a fork, mash avocados coarse with lime juice.
2. Stir in the rest.

Laura and I also made a special 6-tier macaron tower for our friend. Normally, we only do 7 tier and 10 tier. The theme for this tower is purple and silver. If you're looking for something sweet and special for your event, contact me at mrspaine@gmail.com.

Here're more macaron tower for you.
Taste the Rainbow
6-stop-MACaholic
Birthday Macaron Tower

meet our new puppy...

noreply@blogger.com (Thip) — Sat, 25 Feb 2012 03:24:00 +0000

Brown Coconut...

Three months ago Mark and I lost our beloved dog, Yindee. It really affected us because we felt like something was missing. Well that empty feeling has been filled today with this little girl, Brown Coconut.

She's a two-month-old German short-haired pointer puppy. We got her from a breeder in Sacramento. Both of her parents and all 5 siblings have roan coat, only her has the coat in white and liver--special ha?

Here're some photos of her, parents and siblings.

pate a choux and new classes...

noreply@blogger.com (Thip) — Thu, 23 Feb 2012 03:26:00 +0000

Pate a choux or choux pastry is a light pastry dough used to make many French pastries. Once you learn how to make this dough, you can use it to make eclairs, cream puffs, St. Honore cakes, croquembouches, Paris-brests, gougeres and even beignets. I love how this simple dough can turn into a fancy dessert like La Religieuses, a big cream puff with a smaller cream puff on top (picture above).

Choux pastry has a high water content. The water creates steam during baking that forces the dough to rise and expand, leaving the inside hollow. Want to learn how to make fail-proof pate a choux and make all these pastries (picture below)? You can signup now here.

Now I have 2 new classes other than French macaron class. You can check out my schedule here. Private lesson can be arranged by appointment.

Here's more information about classes.

Pate a Choux on April 14, 2012 from 10:00 am to noon.

Course Description:
Forget about Bread Papa. In this class you'll learn how to make your own cream puffs and other pastries from Pate a choux. You'll also learn the basic technique to get a smooth and creamy texture for pastry cream.

Course Outline:
- Introduction
- Demonstration; Pate a Choux and chocolate pastry cream
- Hands-on practice
- Questions and answers

Opera Cake on April 21, 2012 from 10:00 am to 12:30 pm.

Course Description:
The classic opera cake is contained of joconde sponge cake, coffee buttercream, chocolate ganache, coffee syrup and chocolate glaze. In this class, you’ll learn how to build this seven layer cake at just over 1.5 inches in height and the technique to smooth the glaze evenly across the top.

Course Outline:
- Demonstrations; joconde sponge cake, French buttercream flavored with coffee, chocolate ganache and Opera glaze
- Hands-on practice
- Questions and answers

a giveaway...

noreply@blogger.com (Thip) — Tue, 14 Feb 2012 09:00:00 +0000

I'm choosing this Valentine's Day to celebrate my 4-year blogging anniversary with my readers. This is my 529th post and I want you to know how grateful I am to have you here. To show how much I really appreciate you, I'm giving away one spot of French macaron class for my readers. The giveaway starts right now and will close February 22nd at 12:01 a.m. EST. This giveaway is open for anyone who can travel to San Francisco. Once it ends, I'll choose the winner using Rafflecopter, which draws a winner at random. I'll contact the winner by email, and the winner will have 2 days to respond back or I will then choose a new winner.

To entry, you'll need to use the app (Rafflecopter) below. Good luck and Happy Valentine's Day!

a Rafflecopter giveaway

raspberry rose macarons...

noreply@blogger.com (Thip) — Mon, 13 Feb 2012 03:58:00 +0000

Just in time for Valentine's day, rose macarons filled with raspberry-rose ganache. Here's the recipe for the ganache.

- 90 g heavy cream
- 25 g raspberry paste
- 140 g white chocolate
- 10 g rose water

1. Bring heavy cream and raspberry paste to a boil.
2. Remove from heat, stir in chocolate.
3. Stir in rose water.
4. Pour into piping bag with plain tip.
5. Refrigerate until firm.

For the shell, follow the recipe here.

For your information, I'm doing the Giveaway post this Valentine's Day. Check it out!