Marron & purple sweet potato spongecake

Sacher Torte

Orange Roll cake

Mum's 47th B'dae tarte au fraise

pate sucree <恵子>
cult butter 83g
powder sugar 50g
egg 17g
almond poudre 17g
flour 127g

creme d'amandes
cult butter 40g
almond pudre 40g
powder sugar 40g
egg 40g
1. whip soften butter and add sugar
2. add egg
3. add almond poudre and whisk to get the right consistency

creme patissiere (baked)
milk 125g
yolk 30g
sugar 25g
strong flour 15g

creme frangipane
creme d'amandes
creme patissiere(baked) 40g

creme patissiere
yolk 30g
sugar 42g
corn starch 14g
milk 140g

Baked at 180C for 40min until bottom is brown clr

appareil is very tasty, tart base is the right crispiness but seems like the dough shrank due to too much tempering.
when rolling the dough. ensure it's cool and does not stick to the rolling pin

Choco Banana Millefeuille

Pate Feuilletage (2 sheets of 2mm)
Soft flour 150g
Strong flour 100g
Powder sugar 25g
Salt 5g
Cold water 125g
Unsalted butter 34g (melted and cooled to rtp)


1.Add (salt + cold water) to (soft flour + strong flour + powder sugar) and mix
2.Add melted butter and knead (rough surface and butter can still be seen here and there)
3.Cut a cross n the dough and restit in the fridge for a day/ until you can leave a dent on the dough when pressed

Lock in butter
Cultured butter 190g
Cocoa powder 25g
1.Use a hand mixer to beat cool soft butter
2.Add in cocoa powder and mix
3.Wrap the mixture in cellophane paper and form a square block of about 15x15
4.Place in the fridge to cool and hardens

Incorporate butter
1.Form a square with the dough. Place butter on the dough and fold the dough to lock in the butter
2.Ensure that all the corners of the dough just meet. Prevent any air spaces and ensure that the dough sticks to the butter
3.Pinch the dough to close up any open edges
4.Use the rolling pin to roll out the dough and fold as per normal
5.After ½ fold, rest dough in the freezer for at least 35 min
6.Do the other ½ fold and return to freezer for at least 35 min and move to fridge for 10 min
7.Repeat for another 2 or 3 times
8.Cut the dough into 2 portions and roll 1 portion out to 2mm thickness (30x40cm)
9.Make holes with fork and let it rest the dough in freezer for 40 min and fridge for 20min
10.Bake at 200C for 10 min. Turn upside down and bake for 5 min. Sandwich with another tray for 5 min
11.Rotate and bake for 5 min. remove cover and bake for 2min. Add powder sugar and bake for 3 min

Caramelized banana
Banana 2.5x
Sugar 50g
Butter 20g
Orange liqueur 10g
1.Cook sugar until become slightly brown.
2.Add butter and mix around
3.Add cut banana and cook till bottom is brown (avoid overcooking)
4.Flip the banana to the other side and cook till brown
5.Add liqueur to flambé

Chocolate Crème patissiere
Milk ……………125g
Vanilla …1/4 tbsp
Sugar……………31g
Yolk ……………30g
Strong flour…12.5g
Butter…………12.5 g
Melted dark chocolate….25g


Pate a bomb (108C)
Yolk………2
Sugar……63g
Water…..21g

Italian Meringue (122C)
Egg white……50g
Sugar…………100g
Water………..33g

Crème Mouselline au chocolat
Crème patissiere…….130g
Pate a bomb……………25g
Italian meringue……..25g
Butter……………………..50g

1.Cream butter then add pate a bomb then add Italian meringue and mix with beater
2.Add crème patissiere and mix with spatula


>> pate feuillete was too thick hence not baked enough with the normal baking time and it bcame soggy the next day --- Ensure it's 2mm thick
>> creme mouselline au chocolate was light and smooth --can be used for roll cake
>> banana taste like pisang goreng-- Do not overcook banana

Mango Caramel Bavarois

●BISCUIT JOCONDE サン・マロー
almond poudre・・・110ｇ
powder sugar・・・110ｇ
soft flour・・・32ｇ
egg・・・80ｇ
yolk・・・16ｇ
egg white・・・90ｇ+ sugar・・・18ｇ
butter ...15g
1. Add all almond poudre, powder sugar, flour into yolk and beat till whitish
2. Make stiff french meringue
3. Fold in french meringue into (1)
4. Add melted butter which is still warm
>> biscuit a bit too moist and stick-- Bake at 210C for 15-20 min

1●MOUSSE CARAMEL (Caramel Noix 吉田）
sugar 47g
creme 47% 60g
milk 53g
yolk 46g
sugar 8g
gelatine 8g
creme 47% 290g
1. Heat up sugar until it caramelized
2. On another pan, heat up milk and cream
3. When caramel is boiling softly, add boiling cream and milk and quickly mix
4. On another bowl, add sugar to yolk and mix. Then add all the caramel gradually to make creme angelaise
5. Add gelatin and sieve
6. Cool it in a cold water bathe
7. Whip cream and add to the caramel crème angelaise
>> mouse caramel contains bits and pieces of caramel – add warm caramel all at once to the yolk mixture
>> mousse caramel taste too similar to mango mousse – use pate a bomb method to make mousse caramel

ALTERNATIVE>> MOUSSE CARAMEL (Pate a bomb)サン・マロー
Glucose 40g
Sugar 60g
Cream 166g
Butter 5.5g
Salt 1g
Gelatin 7.6g
Yolk 55g
Sugar 14g
Water 22g
Sugar 10g
Cream 258g
1.sugar and glucose to make caramel
2.add cream , butter salt
3.add gelatin and sieve
4.make pate a bomb at 115C
5.add caramel to pate a bomb and whipped cream

●MOUSSE MANGUE サン・マロー
mango puree・・・150ｇ
lemon juice・・・15ｇ
ゼラチン・・・6ｇ
cream38%・・・225ｇ
1.Add lemon to mango puree
2.Add gelatin which has been melted in a warm bain marie
3.Beat cream and add to it
>> mango flavor not strong enough -- Add more mango puree
>> too milky -- Use 35%cream. Reduce amount of cream. Beat to only 70%.
>> a bit too heavy for fruit mousee -- Add in italian meringue

●NAPPAGE MANGUE サン・マロー
nappage neutral・・・30ｇ
mango puree・・・30ｇ
nappage neutral（unheated type）・・・30ｇ

Tarte au Poire

Pate sucree (1/3) 恵子
cultured butter 250g
icing sugar 50g
egg 16.7g
almond powder 16.7g
flour 126.7g

Demi Poire au sirop Patisserie Francaise
pears 3
lemon 1cm 1slice
vanilla 1tbsp
water 400ml
sugar 200g
>>Boil for 13-15 min

Creme D'amandes Patisserie Francaise
butter 60g
powder sugar 60g
egg 60g (2x)
almond poudre 60g

Bake at 180C for 45min
Glaze with sieved and boiled apricot jam

Coffee and Chocolate eclairs

Dacquoise with mocca buttercream

Dacquoise surface should have more crusted sugar
>> Sieve some icing sugar to cover the whole surface of the unbaked dacquoise. Wait for 5 min an repeat the same process again

Buttercream shape is not very appealing
>> Use St honore piping tip

Dacquoisewas not fluffy enough.
>> Bake as soon as finish folding

Papa's bdae cake

Pate Feuille was the left over frm the previous batch. I rolled out the pate feuille in the morning to a thickness of 2mm. However I was only free to bake it at night after keeping it in the fridge for the day. I thing tat is wher the problem came from.

Pate feuille did not puff much when baked. However this time the caramel was formed on the surface due to the right temperature. Custard cream did not hold very well. Butter cream would have been more suitable.