Corner Café

August 28, 2020

【Slow TV】Macarons 馬卡龍

Filed under: Basics,Cooking Videos — SeaDragon @ 7:00 am
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Two slow videos showing the making of Parisian macarons. It is very educational just to see and learn how they mix the batter for the macarons as that is the most crucial and important step in successfully making this sweet.

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March 6, 2015

Crème Anglaise / Pouring Custard

Filed under: Basics,Cream & Custard Desserts — SeaDragon @ 3:00 pm
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July 16, 2013

2-Day Brioche (24-hour biga version)

Filed under: Breads & Quick Breads — SeaDragon @ 12:00 am
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Brioche

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September 24, 2012

Crème Diplomat

Filed under: Basics,Cream & Custard Desserts — SeaDragon @ 9:00 pm
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Creme Diplomat
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April 12, 2010

Pâte à Choux / Choux Pastry (milk version)

Update October 11, 2016: Just finished watching an episode of Paul Hollywood City Bakes on SBS Food Network, and finally found the answer as to why the need to add milk in making choux pastry! According to Paul, the addition of milk makes a softer choux pastry; use water only if making choux to construct something such as the croquembouche tower as this gives a firmer choux bun.

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July 13, 2009

Pandan Macarons (French meringue version)

Filed under: Biscuits & Slices,Meringues — SeaDragon @ 12:00 am
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June 22, 2009

Pâte à Choux / Choux Pastry (no-milk version)

Filed under: Basics,Pies, Tarts & other Pastries — SeaDragon @ 12:00 am
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Revisited – This is a re-posting of a recipe from my old blog, Café of the East.

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April 10, 2009

Gâteau au Chocolat – Reine de Saba

Filed under: Cakes & Cupcakes — SeaDragon @ 12:00 am
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December 28, 2008

Yule Log / Chocolate Roll

Filed under: Cakes & Cupcakes — SeaDragon @ 12:00 am
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July 16, 2008

Croissants

Filed under: Breads & Quick Breads — SeaDragon @ 6:00 pm
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Croissants 18
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