Thursday, January 22, 2015

Hot Milk Cake with Peaches and Cream

The cake gets its name as hot milk is one of the ingredients for making this. Heating up the milk and butter together is the key step that what makes it called a hot milk cake. There are also different, but quite similar recipes which we can find in the internet on hot milk cakes and in this bake along, me, Joyce and Zoe are trying out the recipe from the book, Bon Appetit. Infact, last year i had made Tish Boyle's Hot Milk Sponge Cake so i was expecting the cake to be the same, sort of.

This recipe has suggested us to bake them in custard cups, i have used my muffin pan instead and
instead of serving them in cups with cream and strawberries, i just left it as it is and filled with sliced peaches and cream. The little cakes turned out fine but less fluffier if compared to the hot milk sponge cake which i had made last year. Both are quite similar recipes but then again, at times we might not know there might be something we have not done good enough such as creaming or beating of the eggs and so on. Anyway, the peaches and cream made up for it :D

Recipe ( from the book , Bon Appetit )
makes 9
2 large eggs
2/3 cup sugar
1/2 tsp vanilla extract
1 cup plus 2 tbsp self raising flour
2/3 cup whole milk
70gm unsalted butter
3-4 peach halves, from the can, sliced
1/2 cup chilled whipping cream
1 tbsp icing sugar

Preheat oven to 210C. Using electric mixer, beat eggs in medium bowl at high speed until thick, about 3 minutes. Gradually add 2/3 cup sugar, beating until thick and pale yellow, about 1 min longer. Beat in 1/2 tsp vanilla. Add flour and beat 30 seconds. Bring milk and butter just to boil in small saucepan, stirring until butter melts. Beta hot milk mixture into batter. Continue to beat for 30seconds and pour the batter into a non stick muffin tin.

Bake cakes until firm to touch and pale golden, and tops form rounded peak in center, about 16mins. Let cool before filling in the cream. Cakes can be made 8 hours ahead , cover and let stand at room temperature.

For filling, just combined the chilled whipping cream and icing sugar and whisk till soft peak . Cut the cake into half, put in 2-3 slices of peach and a dollop of whipping cream and cover with the cake top.

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Thursday, January 8, 2015

Mille Feuille ( with custard cream )

Happy New Year 2015!

I had made this simple mille feuille or also known as Napoleon on the 2nd day of new year and by the way, i have no idea how to actually pronounce " mille feuille " :) ..and so it says mille feuille is made up of 3 layers of pastry which is filled with pastry cream, whipped cream or any filling that we like in between the layers . I have made the same custard cream that i made for my Swan Cream Puffs, only that this time i cooked it so that it becomes a little thicker.There are some napoleons i see that comes with a thicker pastry layer and some with a thinner layer. I personally like mine with a thinner layer and if you have not tried making this and like it thin, the key thing is to a put a baking tray on top of the puff pastry while baking it so that it wont puff up so much.

Start by putting a parchment paper on the tray and then lay down the puff pastry onto the paper.

Then put another piece of parchment paper on top of the pastry and followed by another baking tray and this is how it looks like when it goes into the oven . Bake at 200C on middle rack for 25minutes.

After 25 minutes, remove the tray and the parchment paper( the one which is on top of the pastry ) and continue to bake for another 5 minutes.

after baking ..
Cut the pastry sheet into 3 equal strips and spread one layer of cream onto the first layer, top with a second layer and another layer of cream and finally the 3rd layer. So 2 layers of cream in between the layers.

Use a very sharp knife to cut into pieces as this gets quite messy..

Dust with icing sugar to cover up imperfections...:D

Recipe for custard cream filling
enough to use for 3 puff pastry sheets
1 cup milk
1 egg, well beaten
1/3 cup sugar
1/4 cup flour
pinch of salt
1/2 tsp vanilla extract
zest of half an orange

Mix together the egg, sugar, flour and salt and using a hand whisk, beat well. In a small pot, bring the milk to just boiling and slowly pour in a thin stream to the egg mixture and stir vigorously as to not to cook the eggs mixture. Return the mixture to the pot and cook on low heat till it thickens , keep stirring all the time. Please watch this carefully as it gets thick rather fast, less than a minute. Remove from heat and let cool down. Cover with cling wrap and stick it directly to the custard. Can keep in the fridge after it has cooled down .

Joyce, Zoe  and myself welcome everyone who wish to join us in our first bake along for the year! You can use any of your favourite cream or filling and fruits. Also here wishing everyone who dropping by here a healthy and a wonderful 2015!

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