Financiers are small cakes originated from France. They are perfect for tea time snack. In my maiden financier bake, I had to cross two hurdles. One is learning how to make brown butter as this is the unique feature of financier. And two, I don’t own any financiers moulds. It was because of this two hurdles that I brood for very long time. Ya know, sometimes you just have to do it no matter what. So I learned how to make brown butter successfully. As for the financier moulds, I just use whatever moulds I have in my kitchen. Never mind they don’t look like the classic shape. With the two hurdles crossed, I realized making financiers is actually a breeze.
Have you heard of brown butter before? I’ve only found out about its existence a year plus back. Brown butter is known as beurre noisette in French. Beurre is butter and noisette actually means hazelnut. As to why hazelnut is involved, you need to read on to find out why.
When I read the process of making brown butter, it makes me excited and giddy with excitement. Can something be this good as the steps are so simple? I was also afraid. Afraid that I will turn it into burnt butter. Haha Now that I’ve made it twice with success, it’s actually not that scary after all. I can only &(#*$ my imagination.
Two weeks plus back I was at Isetan FoodMarket (supermarket) to grab few punnets of cherries that were on sale when I stumbled upon many many CAKES!!! The colorful cakes were oh-so-sparkling and calling “come and get me”. With eyes widen (am I seeing things? Nope!), I started doing few laps of victory dance (thank goodness only in my imagination). And when I unconsciously made an upward curve of my lips, yup the lure were successful.
I quickly noted that this Japanese pastry shop called Châteraisé シャトレーゼ has occupy the space previously held by Caffe Gino. And I found Caffe Gino has relocated to Royce’s location. Meanwhile Royce has shifted beside Miki Ojisan No Mise. I sort of have a faint idea (read from somewhere) that a new pastry shop has landed in KLCC but I didn’t know where. Turns out it was right here in at Isetan FoodMarket. Fyi Châteraisé at KLCC opened on 26th March 2016.
Hey hello there! It’s been slightly over a month since I last posted. I’m always online and yet busy. If you miss me, come follow me in Instagram. I usually share my cooking, baking, etc stuff there. 😉
My last post were about making pandan juice and pandan extract. So you bet I need to use them for something right? I’m sharing with you my pandan chiffon cake making experience including a recipe (adapted from Kitchen Tigress), tips and more tips. I baked three pandan chiffon cakes within 2.5 weeks period until I finally got it quite right on the 3rd trial. During the trials, I learned what makes my chiffon cake cracks quite deeply (slight cracks are ok), why it’s short in height, why my meringue turned liquidy and how to judge the right stiff peaks when whisking egg whites into meringue.
At the mention of pandan, what comes to your mind?
Heavenly, aromatic, yummy kuihs and cakes. Right?
Pandan chicken? Oh yeah!
Pandan or also known as screwpine is one of South East Asian prized flavoring treasures. In Malaysia, we simply called them as pandan, pandan leaves or daun pandan (in Malay). I’m really proud of our pandan leaves. Besides using pandan mainly as flavoring agent in baking and cooking, you can also use pandan as coloring agent.
I’ve been wanting to learn how to make pandan juice from scratch for the looooooongest time. Because I never make any desserts requiring pandan juice (actually more like I skipped them because I always thought making pandan juice is hard work), the learning process never takes place. Well until I decided to learn how to make chiffon cake that is. More precisely pandan chiffon cake. I know I can’t escape this time. Tsk, turns out making pandan juice is not as hard (or scary) as I imagined it to be.
I know what roasting can yield to the flavors of many tasty ingredients. Yet, I don’t do much roasting… because using oven increases my electricity bill by a lot. Yes, it’s my stingy attribute, the Chinese in me or perhaps because life is hard or it’s better to save for other better things (e.g. travel!!!). I used to have the same thinking for baking but recently I’ve been baking quite frequently. In baking sense, I know I’m learning. But in roasting sense, it’s just for eating. You get me?
I came up with this recipe because of the ingredients on hand and my-oh-my what a beautiful combination this is. Pumpkin + sweet potato + corn = 👍. A little heads-up; from the photos you’ll notice the soup DOESN’T look like a soup. “Where’s the liquid?” you WILL ask. Well, I like this kind of soup in thick consistency to savor its beautiful roasted flavor. If you like more liquid, you’re welcome to add more liquid. 🙂
Perhaps I shall call this puree? I bet baby would love this too.