Pierre Herme's Sichuan Pepper Chocolate Truffles

We are down to the last 2 months of the year. Isn't it boggling how each year seems to slip away faster than the last? In theory, with all the tools that we have now to make life easier and make us more efficient, shouldn't time be stretched to linger just a bit longer? Perhaps, just like the way nature abhors vacuum, we feel compelled to rush in and fill up every available time slot with extraneous activities.... many of which ,as we shall eventually discover,  will distract us from our real priorities...

For those who count holiday gifting as a serious annual priority, it's probably time to ponder over the possible options. I baked something for my colleagues last Christmas but I honestly cannot recall what I had baked for them.... I will need to remember to check with them when I get into the office next week...  goes to show how much I value the tradition of gifting.
This is the first time I am working with chocolates and am hoping to churn out something decent enough to be given out as Christmas treats.

Chocolate truffles do not require tempering so that really makes it the entry level chocolate assignment for anyone who is looking to create their own chocolate treats. I found this recipe in Chocolate Desserts by Pierre Herme. What intrigued me was the incorporation of Sichuan Pepper in the recipe. As the recipe accurately points out, Sichuan pepper has more flavour than burn, more sweetness than heat, so what you get from this truffle is a very mild exotic zing at the tip of the tongue. A taste more suited to one with a more adventurous palate but I do find myself enjoying it.

For those who are keen to try this recipe, take advantage of the 20% discount on all Valrhona chocolates at Shermay's Cooking School now until the end of this month.


Recipe :

260g         Bittersweet Chocolate, preferably Valrhona Caraibe.
250g         Heavy cream
2tbsp        Sichuan pepper, crushed.
50g          Unsalted butter, at room temperature. Cut into 4 pieces.
Dutch processed cocoa powder, preferably Valrhona for dusting.

Method :
1. Please chocolate in a heat proof bowl and set aside.
2. Place cream and crushed sichuan pepper in a heavy saucepan and heat to boil. Remove from heat and cover tightly with a plastic wrap and let the cream rest for 10 mins to infuse it with the pepper.
3. Pour the cream through a strainer. Return the strained cream to the saucepan. Add in 1/3 of the pepper in the strainer and throw out the rest. Heat up cream to boil again.
4. Strain the cream into the chocolate. Slowly stir the cream into the chocolate until well mixed.
5. Rest the hot mixture for 1 minute. Add in butter one piece at a time and stir until fully incorporated.
6. Cool (5) in the refrigerator for 1 hour. Cover chocolate with a plastic wrap and chill for 3 hours.
7. Shape the chocolate ganache into balls using a a spoon. (Shape does not need to be a perfect round)
8. Place (7) into a shallow tray with cocoa powder and coat each truffle with cocoa powder.

Magnolia Bakery - Cupcakes In New York

Magnolia Bakery needs no introduction. Most of us who enjoy baking would have heard about this famous bakery ,possibly like myself, through its famous cookbooks. I do not own any of the cookbooks from Magnolia Bakery...was almost tempted by the array of powdery pastel cupcakes on their covers but the lack of photos inside the book had failed to appeal to my weakness for visual stimulation. Magnolia Bakery's cupcakes are legendary and I was eager to try them on this trip. I was literally brimming with a jittery sense of excitement as I joined the bustling crowd in front of the shop.

A lovely cosy shop with pretty sweets decked out in homely display, I thought the bakery exudes an old fashioned southern charm. It was easy to get carried away by the array of cupcakes. Although the flavours available were limited (mostly were just vanilla cupcakes with different colour butter cream frosting), the lovely signature swirl of the fluffy pastel frosting had the ability to beckon. When I left the shop, I was a happy girl with 2 cupcakes and a banana pudding in my bag. When I took my first bite of the vanilla butter cream cupcake at a park nearby, I was crest fallen with disappointment! The frosting was so tooth achingly sweet that I had to scrape it off the cake. As fluffy as the frosting looks, it was, I felt over saturated with sugar, giving it a sandy/gritty texture. The cake itself was ok but I have baked cup cakes which are fluffier and moister myself. The caramel meringue butter cream was much smoother and a little less sweet than the vanilla butter cream. What saved the day was really the Banana Pudding. Creamy and smooth, it was the perfect dessert to be enjoyed on a cool sunny day in the park. I am now contemplating to reproduce it at home.

Following my previous disappointing experience at the very popular Crumbs, this is my second lack luster encounter with the American Cupcake. I am struggling to understand what is it about these cupcakes that make them so popular, is it the fist size portion at Crumbs or is it the pretty frosted swirl at Magnolia? The frosting is not piped but twirled skillfully using an icing spatula. It was bewitching and inspiring to watch the staff work effortlessly with the fluffy icing. For those who are keen to create the signature swirl, watch the little video I had shot with my little compact camera. Enjoy!

The Purple Pig- Chicago

I have been on the road for the last 6 weeks and am now feeling extremely zonked out both physically and mentally. I don't wish to get on another plane for as long as I possibly can! Travels take its toll but I have to admit it is sometimes not without its perks. I was in Chicago for the first time 2 weekends ago. I have possibly been to the US not fewer than 20 times over the last 10 years but have always only limited my visit to the immediate vicinities of New York City.

There only for a short weekend break, the snapshot I was exposed to was sufficient to have me yearning to be back for more. The limited culinary scene I was exposed to in Chicago was refreshingly exciting- it reminded me a little of Sydney. At the recommendation of Jared and Alice of EatADuckIMust, I sauntered off to The Purple Pig for lunch on my last day there. A stone's throw away from where I was staying in downtown Michigan Ave, I went into the restuarant without the slightest idea about its fame and their specialty.Touted as one of the Top 10 Restaurants In America by Bon Appetite (I found out later) , the resturant serves, as its gate (see photo) indicates, Cheese, Swine and Wine. The menu featured lots of pork, cured meats, smears and cheeses. The flavours and atmosphere were very clearly mediterranean / spanish. It soon became clear that most of the dishes came in the form of a substantial tapas serving. There were too many things on the menu which I was curious about but eating there by myself did not allow me to order too many variety. The 2 generous tapas portions of Calamari With Fregola, Radish, Cucumber and Milk Braised Pork Shoulders With Mashed Potatoes would have filled me up more than adequately. However, a table with just 2 tapas dishes was just too sad-looking... I had to fill it up with one more. The deep fried Pig's Ears with Fried Kale, Pickled Cherry Peppers and Fried Egg was their specialty which, as the very friendly waiting staff told me, people would come and queue for.

All 3 dishes did not disappoint. The Calamari Antipasta was light and refreshing. Eating fregola pasta for the first time, I thought they tasted a little like a cross between nuts and coucous. Mixed this up with the tender calamari and the crunchy radish and cucumber, the texture balance was quite brilliant.I could eat this everyday.

The Milk Braised Pork Shoulder With Mashed Potatoes would have you swoon at first bite. Briased to the perfect fall apart texture, the Pork Shoulder is comfort food at its best. Great luscious food like this is best shared with someone - the generous chunk of swine was too much for me to finish by myself.

The signature Deep Fried Pig's Ears lived up to its name. Crispy and savoury, it went brilliantly well with the runny egg yolk of the fried egg. I have always shunned away from the Braised Pig's Ears found in some Chinese restaurants but I am glad I went without reservations with this one.

This is definitely a restaurant I will want to return to... there are just too many interesting dishes on the menu which I am dying to try and this time round, I shall make sure I go with friends in tow!

Hong Kong Soya Sauce Fried Noodles - 豉油王炒面

One of the dishes which I simply cannot resist when I am in Hong Kong, is a good plate of the plain, simple Soya Sauce Fried Noodles. Totally simplistic in its make up and yet so flavourful and satisfying. This is somewhat similar to our morning breakfast favourite, the economy Fried Beehoon/ Fried Noodles. These are commonly fried in big herd-feeding batches with just soya sauce and a little bean sprouts and are usually sold in a good fulfilling portion for a humble 80 cents to a dollar - hence the word Economy. We have since then turned affluent and started to add a myriad of side dishes (the likes of fried egg, Luncheon meat, chicken wings, curry vegetables etc...)  to make this into quite a yummilicious  feast. However, as delicious as the Economy Fried Noodles could be, one will never find it on the menu of a Chinese restaurant. The Hong Kong Soya Sauce Fried noodle, however, often comfortably shares a place in the menu with fancy dim sums and gourmet abalones...

The critical component to a great Soya Sauce Fried Noodles is a good soya sauce. A premium grade soya sauce lends nuances of delicate flavour and fragrance to the dish which instantly elevates this otherwise simple, no frills dish to its classic, evergreen status.
After the soya sauce, the choice of noodle would understandably be another important component for this dish. Dried egg noodles are usually quickly blanched in hot water to soften the noodles before they are fried to a dry, glossy consistency. The other accompaniments cooked together with the noodles are as humble as they come - bean sprouts and a little Chinese Chives are the staple fare. Sprinkle on a handful of toasted sesame seeds and this proudly becomes restaurant worthy. Enjoy!


Recipe :
Dried Egg Noodle               200g (blanched quickly in hot water to soften. Drain and set aside)
Premium light soya sauce     2 tbsp (生抽王）
Premium dark soya sauce    1 tbsp (老抽王）
Oyster sauce                       1/2 tbsp
Sugar                                  1/8 tsp
Pepper                                Generous dash

Bean sprouts                       1 loose cup
Chinese Chives                    1/2 loose cup ( I didn't have this with me so I omitted this)
Toasted Seseame seeds       Generous sprinkle.

Method :
1. Heat 1 tbsp of oil in a heated wok.
2. Add bean sprouts and fry for 1 minute over medium heat. Add softened noodles and fry for 1/2 minute over high heat.
3. Add all seasoning and continue to fry noodles over high heat for about 2-3 minutes.
4. Add in Chinese chives and fry for another 1/2 minute. Sprinkle on toasted sesame seeds and dish out. Serve with chilli sauce.

Traditional Baked Mooncake

When I went to get my mooncake ingredients at Kwong Cheong Thye 2 weekends ago, I was suprised to see the little alley way along Geylang Lorong 27 jammed with vehicles and the shop house corridor blocked by a long queue leading to a traditional Teochew pastry shop. The shop, Thye Moh Chan Cake House has been selling traditional Teochew pastry and mooncake for almost 70 years and they have decided to close down the business as no one in the family was interested to inherit and continue with this traditional craft.

I have never eaten any pastry from Thye Moh Chan so I have little attachment to the shop. Nevertheless, it was still sad to see something so steep in heritage die in our fast paced, modern world. I had mentioned before how I hope our younger generation will not grow up only knowing how to make muffins, macarons and cupcakes. With pretty images of these western treats galore on the internet, everyone dreams of creating treats ala Pierre Herme, Adriano Zumbo.... However,I believe the internet can still cast its influences in many ways. Take for example, I would never ever have dreamt of making my own mooncake last year, if not for this little space which I call my food blog. Just like what I had mentioned in my last Durian Snowskin Mooncake post, baking these pastries is not as difficult as what it seems. True, we don't take the trouble to cook the lotus paste from scratch nowadays but if that is the little compromise we choose to make to connect with our heritage, it is, in my opinion, a harmless little indulgence.

So I promise you that you will continue to see my mooncake features for the many many Mid Autumn Festivals (mooncake festival) to come.  Happy Mid Autumn Festival to all Asians who will be celebrating this day of reunion.



I am submitting this entry to Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baker.

Recipe :
Dough (from Kowng Cheong Thye)
300g             Hong Kong Flour
180g             Golden syrup
60g               Peanut Oil
1 tbs             Alkaline Water

For rest of ingredients and method, please refer here.

Durian Snowskin Mooncake

Making mooncakes, contrary to what most people think, is not difficult. The pretty, exotic molds lend a wow factor which belies the simplicity of the modern day process of making this traditional celebratory pastry. Modern day accessibility allows one to purchase a myriad of ready made lotus paste in a wide array of exotic flavours. I don't believe I know of anyone who would cook their own lotus paste from scratch, a process that entails long arduous  continuous stirring over a boiling cauldron....

Compared to the traditional baked mooncake, the Snow Skin Mooncake is even more beginner friendly. Not requiring baking of any sort, the process only involves mixing of cooked glutinous flour (store bought), sugar and shortening before wrapping this dough with the ready made filling. To be honest, I have never been a big fan of the Snow Skin Mooncake and am even a lesser fan of it now that I realise that it involves the mixing of uncooked shortening.... However, the snow skin wrapping does open up  possibilities for more intriguing flavour combination, something that is less rich. I have always for example wondered about the Mango Pomelo mousse like filling in Goodwood Park Hotel's creation. This year, they have even introduced a new Lychee With Lime Marshmallow flavour.


For me, the Durian Mooncake will always be associated with Goodwood Park Hotel.  They have made it wildly popular more than 10 years ago. Though some better ones have been offered by other bakeries, the Goodwood Park durian mooncake will always have a special position among the durian mooncake lovers.




I have no idea how the durian mooncake is being made but was game to give it a go. Working with 100% pure durian pulp, I cooked this first over fire to remove as much moisture as possible.  Next, I tried to semi freeze the portioned durian pulp in the fridge before wrapping them. I have to concede, this is not easy. I had trouble with the degree of firmness of the frozen pulp - it can neither be too hard nor too soft. Then the snow skin poses another problem - it has to be just malleable enough to ensure that the skin does not break or crack during the wrapping process. I made a batch of dough but was only able to get 4-5 decent looking mooncakes. (the recipe should yield 20!)  I doubt that I am doing it right but at least I have a couple to show off...  So if you have any good tips to make these, please do share.

I am submitting this entry to Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baker.



Recipe :
Dough
150g         Fried glutinous rice flour
200g         Icing sugar
65g           Shortening
150g         Cold Drinking water

Filling
250g         100% Durian Pulp
7g             Sugar

Method :
Filling 
1. Cook durian pulp in a heavy bottom saucepan until boiling. Add sugar and stir until it is completely dissolved and relatively dry.
Cool down to room temperature. Portion into 50g portions and freeze.

Dough
1. Sift all dry ingredients together. Add shortening and mix well with the dry ingredients.
2. Add water gradually to the flour and mix to form a dough.
3. Leave the dough to 'proof' for 20mins.
4. Portion out the dough into 30g portion. Flatten and wrap a 50g portion of the durian pulp. Press with mooncake mold and store in freezer.
5. Defrost before consuming.

Nagaimo Soy Pudding : 山药豆乳布丁

When I was in Taiwan a few weeks ago, my favourite cold appetizer dish at meal time was the Nagaimo. (山药/淮山) Prepared and served in a variety of ways, they were crunchy and totally refreshing. Long known for its medicinal values, the Chinese have always used them to balance the yin and yang energy in the body. It has been used to treat digestive, repiratory and diabetes problems ... in short, this is  a healthy root vegetable and is often featured in macrobiotics diet.

I have not exactly been a big fan of this root until recently. I recall my first encounter with it was at a Japanese restaurant almost 20 years ago. My Japanese boss had ordered a Chirashi Sushi topped with a white gooey blob- the musilaginous consistency of which was not appetising at all. Then many years later, my Taiwanese colleague invited me to his house for dinner. His wife prepared a bland looking porridge with sliced Nagaimo-it was dull and tasteless. I recall her raving about the nutritious value of the root but I was not quite impressed.

When I was in Taiwan a few weeks back, the Nagaimo was in season and we practically had it for every meal as a cold starter. Usually prepared simply by chilling the cut roots, they were served like a salad drizzled with a fruity, tangy plum sauce. With a pear like crunch, it was absolutely delicious. This time round, I became truly hooked. When I got back, I started to look for recipes that feature the Nagaimo. I found a couple in my Japanese cookbook (Delicious Macrobiotic Meals) and I couldn't wait to experiment with them.


The first recipe I have chosen to work on is a dessert dish where the Nagaimo is grated and cooked with soy milk and agar powder. Very low in calorie, this dense, mousse-like dessert is delicious when eaten with a drizzle of maple syrup. 0% guilt and 100% goodness - I have just found a new favourite addition to my diet plan!

Recipe :

Nagaimo                 50g
Powder agar           1 tsp
Soy Milk                1/2 cup
Maple syrup           To serve

Method :
1. Peel the skin of nagaimo. (Wear gloves as you do this as the sap on the skin will cause skin irritation) Wrap peeled nagaimo in plastic wrap and microwave for 3-4 mins.
2. Mash (1) while still hot with a fork.
3. In a saucepan, add (2), soy milk and powder agar. Cook over low heat until mixture is smooth and thickened.
4. Pour (4) into molds and chill in refrigerator until set.
5. Demold and serve with maple syrup.