Vol De Nuit 午夜飞行

Archive for the ‘Pâtisserie’ Category

Lemon thyme poached apricots tart

with 17 comments

前几天下着雨,哪里也去不了,Angela和我两个人在家无所事事,乘着她自己玩耍的空隙做好塔皮扔在冰箱里。前一天买到的apricots很甜,不过还是用lemon thyme syrup poach了一下。趁她下午睡着了,赶紧烤好塔皮,然后抹一层crème d’amande,铺上apricots,送回烤箱继续烤30分钟。




Pierre Herme’s Sweet Tart Dough
285g unsalted butter, at room temperature
150g icing sugar, sifted
100g ground almonds
½ teaspoon salt
½ teaspoon vanilla bean pulp
2 large eggs, at room temperature, lightly beaten
490g all-purpose flour

1.Put the butter and sugar in the bowl with the paddle attachment and beat on low speed until creamy. Add the almond, vanilla and salt, and beat until the mixture is roughly blended. With the mixer still on low, add the eggs,and the flour in three or four additions. Mix just until the ingredients starts come together to form a soft, moist dough that doesn’t clean the sides of the bowl completely but does hold together. Don’t overdo it.
2.Gather the dough into a ball and divide it into three or four pieces. Gently press each piece into a disk and wrap each disk in plastic. Allow the dough to rest in the refrigerator for at least 4 hours or for up to 2 days before rolling and baking. At this stage, the dough can be wrapped airtight and frozen for up to a month.
3.For each tart, butter a tart ring and keep it close at hand. Work with one piece of dough at a time; keep the remaining dough in the refrigerator.
4.Working on a lightly floured surface, roll the dough between 1/16 and 1/8 inch thick, lifting it often and making certain that the work surface and the dough are amply floured at all times.
5.Line the tart ring; run your rolling pin across the top of the ring to cut off the excess; patch cracks with scraps. Prick the dough all over with the tines of a fork and chill for at least 30 minutes in the freezer .
6.To bake the crust, preheat the oven to 180°C/ 350°F . Line each crust with parchment paper or aluminium foil and fill with pie weights or dried beans or rice. To partially bake, bake for 18 to 20 minutes, or until lightly coloured. If the crust needs to be fully baked, remove the parchment and pie weights and bake for another 5 to 8 minutes, or until golden. Transfer the crust to a rack to cool.


Written by Faye

June 24, 2011 at 10:01 am

Posted in Pâtisserie

Gâteau aux kumquats et au chocolat

with 4 comments


吃不惯lindt的Ecuador,尝过以后就丢在那里。这次本着废物利用把它扔进蛋糕里,没想到味道还不错,和金橘还蛮搭的。食谱可以做个8″的蛋糕,我double了一下,做了一个8″的和24个mini muffine size的。

Gâteau aux kumquats et au chocolat

40g  Dark chocolate ,chopped
20g  unsalted better, diced
120g sugar
1tsp vanilla
1tbsp Kumquat zest
2 large eggs
40g  flour
2g  Baking powder
175g  kumquat  juice
130g semolina

1.Preheat the oven 375°F.Butter and flour the cake pan,line the bottom with partchment paper.
2.Beat the butter and 90g sugar in the bowl,add the vanilla,kumquat zest,and eggs.
3.In another bowl,put semolina,100g kumquat  juice,flour,BP,chocolate together,use spatula mixing well.
4.Pour the semolina mixture in to the butter mixture, mix until just combined.
5.Pour in the pan,bake for 30 mins. cool for 10 mins,take the cake out and cool complete.
6.Make the kumquat syrup to brush the cake.Boil 75g kumquat  juice and 30g sugar together, until the sugar is dissolved. Brush the cake while the syrup still warm.

Written by Faye

May 25, 2011 at 4:22 am

Posted in Pâtisserie

Blueberry muffin with cinnamon crumble topping

with 15 comments

妈妈特别喜欢有蓝莓的甜点,但是烤大蛋糕她又觉得太多吃不完。我就给她烤了muffin,一次一个刚刚好。我一直喜欢blueberry和cinnamon的搭配,就在上面撒了cinnamon crumble. 这次用的ceylon cinnamon味道很温柔,比一般的cinnamon闻起来更mild.烤的时候就很香,吃起来更香,自己都喜欢的不得了。

Blueberry muffin with cinnamon crumble topping

6Tbsp unsalted butter
1/2cup milk
1 large egg
1 large egg yolk
1Tbsp vanilla
1 1/2cup flour
3/4cup sugar
1 1/2Tsp Baking powder
1/2tsp salt
1cup fresh or frozen blueberries

2Tbsp butter
1/3cup flour
2Tbsp sugar
1/4Tsp cinnamon

1. Melt the butter,whisk in the milk,egg,egg yolk,vanilla.
2. Whisk together flour, sugar,BP,salt.
3. Add the flour mixture in to the milk mixture, stir until just combined.Do not overmix.
4. Preheat the oven 375°F. Fold in the blueberries.
5. Fill each muffin tin 3/4 full, rub topping togethe, add to the top.
6. Bake for 15 to 20 minutes or until a toothpick comes out clean. Makes 12.

Written by Faye

May 13, 2011 at 10:18 am

Posted in Pâtisserie

1st birthday — Angela

with 14 comments


Why? Because my little baby girl has turned 1 years old!

It’s been a such wonderful year, although alway lack of sleep, but we’re still enjoy it. Every time when she called mommy, the moment she smiling at me, and whenever she’s in my arms…… they sparkle like a jewel, will shine forever in my memory.

To celebrate her birthday, we throw a small party. So I made some black forst cupcake, chocolate cupcake filled with cherry jam, topped with kirsch cream and gum paste flowers. It has been many many years, since the last time I work with gum paste, my hands get rusty. The flowers come out not as good as I thought, but I don’t have time make it again.

The cupcakes were for adults, I made a Special cake for Angela, that’s the first cake she ever tasted. I named this cake after her, because it’s has the same taste as her smell—-milky.

It is fun to take photo of her everyday, even one small activate will be record.

Written by Faye

April 14, 2011 at 10:14 am

Posted in Pâtisserie

还是white velvet cake

with 20 comments



食谱太简单了,就是white velvet cake里加入切碎的candied kumquet.谁要就吱一声。我承认最近一直连续的在烤这个white velvet cake,其实自己不是太喜欢做重复的东西,但是这个蛋糕太好吃了,百吃不厌。怀孕的时候胃口很差,给自己做了一个大的当生日蛋糕,结果都吃了,就是吃完了也不长肉。而且很多时候做甜点都会有蛋白多下来,那用来做这个蛋糕就再合适不过了,一点都不浪费。



White velvet butter cake  (adapted from The cake bible)

Egg whites 135g

Milk 1cup

Vanilla 2 1/4tsp

Sifted cake flour 300g

Sugar 240g

Baking powder 1Tbsp+1tsp

Salt 3/4tsp

Unsalted butter 170g, softened

1. Preheat the oven to 350°F.

2. In a medium bowl lightly combine the egg whites,1/4cup milk and vanilla.

3. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds. Add the butter and remaining 3/4cup milk. Mix on low speed to aerate and develop the cake’s structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.

4. Scrape the batter into the prepared pan and smooth the surface with a spatula. Bake 25to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in center. The cakes should start to shrink from the sides of the pans only after removal from the oven.

5. Let the cake cool in the pan on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks.

Written by Faye

March 30, 2011 at 12:29 pm

Posted in Pâtisserie

Cake for Mom

with 6 comments




Written by Faye

March 15, 2011 at 12:27 pm

Posted in Pâtisserie

New home

with 7 comments

醒来的第二天早上,空荡荡的冰箱里就只有面包、牛奶和鸡蛋,凑合出这个french toast来,吃完以后又忙着去收拾了。那么多东西等着被整理出来,我真不记得自己买过那么多烘焙的东西,隔了那么长时间又触摸到它们感觉既熟悉又陌生,每一样都细细端详,很多美好的回忆慢慢浮现,我们已经走过那么长的岁月了吗?

上期写稿子多下来的东西,passion fruit curd和3个蛋白,做了个white velvet cake,好吃,有空大家也都试试这么搭配。现在没时间做复杂的东西,反而发现越是简单的东西越有满足感,也或许是comfort food 更窝心吧。

Written by Faye

February 25, 2011 at 11:49 am

Posted in Pâtisserie