Vol De Nuit 午夜飞行

2009, unforgettable

with 23 comments

It’s being an unforgettable year, I did lost someone close to me, but at the same time I recived a gift too.

And in 2009 I also did something else, writting for Little thing magazine about sweets and savoury. It is fun to do, every 2 months I making something, taking pics, and writring. Thanks to my editor, to give me enough freedom to do whatever I want, Here is a sneak peek of some pics.  

A new life is ahead of me, and I’m looking forward to it. And wish you enjoy a new year as I am.

Written by Faye

January 1, 2010 at 7:48 am

Posted in Uncategorized

Balsamic vinegar strawberries tart

with 11 comments

大家圣诞过得可好?收到礼物没有?
Boxing day我拆到一份想了好久的礼物,开心~~  生日和圣诞连着过蛮不错的,嘻~~
为圣诞准备了Balsamic vinegar strawberries tart,好吃的不得了,烤好的塔皮里铺上一层pastry cream (一定要加cognac), 再摆上balsamic vinegar 和糖腌制的草莓,撒上一点点现磨的黑胡椒。我把用剩下的草莓和pastry cream拌在一起,有两个人抢着吃,吃完了还意犹未尽的瞄着tart.

这个颜色真的很适合节日,我看着那么好看,忍不住多捏了几张,哪个角度看上去都很诱人,是不是?

Greetings of the season, and Happy new year!!!

Written by Faye

December 26, 2009 at 11:03 pm

Posted in Pâtisserie

朴素,简单的蛋糕

with 8 comments

大上个星期Peter 的老友过生日,决定做个蛋糕带过去,不过我现在的情形,复杂的东西做不了,就做了个简简单单的yellow butter cake. 不知道是太久没吃蛋糕,还是因为加了caramelized apple和cognac raisins在里面,刚出炉的香味让我忍了又忍才没把蛋糕给切了。中间填满rum flavoured cream cheese whipping cream, 朴素的装饰一下,满心期待着晚上切蛋糕的时刻。到了晚上捧着蛋糕还没进门,寿星看到后马上就说:这个蛋糕不要给其他人看到,我要独自享用。555……  蛋糕……
后来切的买来的蛋糕虽然味道也不错,但我还是非常想尝到自己做的那个。
 

回家后看着冰箱里做yellow butter cake剩下的一堆蛋白,决定再做个white velvet cake,反正自己生日也快到了。两个蛋糕几乎是一样的,材料唯一不同的地方一个只用蛋黄,另一个只用蛋白。无意中翻出来这个bundt cake pan是刚开始烘焙时买的,都没用过几次,一晃都跟我这么多年了,想想也要对得起它,那就多用用吧。自己吃就什么装饰都没做,狠狠地切了一大块,吃的我好满足~~

不过我把朴素的生日蛋糕提前切了,那生日那天切什么呢?把家里材料搜刮了一遍,就出来这么个peach mousse,除了简单好吃外,想不出还能怎么形容了。

Written by Faye

December 18, 2009 at 12:34 am

Posted in Pâtisserie

Happy anniversary!

with 11 comments

Today is our anniversary, I just wanna say: Happy anniversary, baby! No matter what, you were always there for me, and makes me cheerful and happy. love you!

 
 
P.S: 在这里要对各位朋友说声大大的抱歉,前段时间我实在无法做甜点和更新,让你们苦等真的很抱歉,以后的一段日子里也许会有更新,但不可能太多,想看更新的同学,一个月来一次就好了,每次让你们白跑我也过意不去。还有多谢各位的关心,谢谢你们记挂着我!

Written by Faye

October 24, 2009 at 11:01 am

Posted in Uncategorized

Stone fruits—-Summer white peach

with 23 comments

最近好懒,照片丢在那里也不理。直到前天Sveta同学说我现在更新太慢,做的也少了,痛定思痛,更新吧~
我自己并没觉得做得少,可大家都说我更新得慢。翻翻旧日志,是更新的方式变了,以前是一次更新一样,现在是一次更新好几样,分开来数数其实还是不少地。到底怎样更新大家更喜欢呢,来投个票吧。

票投完,大家一定都很热了,来点lemonade消消暑吧。不过这不是普通的lemonade,是我独家的white peach lemonade, 里面加了white peach purée, 比其他任何的都要refreshing, 酸酸甜甜还带着蜜桃香,美呀~~~~

这么漂亮的桃子,你让我怎么能忍住不去想,所以顺手又做了个Peach melba. Vanilla bavarian cream放入预先做好的raspberry white peach mousse, 冻好后,放上半个水蜜桃就完成了。简单,但好吃的不用说了,我最爱的蜜桃拿来做什么都好吃呀。

White peach lemonade

1 large or 2 medium white peach
3/4 cup fresh lemon juice
4 cups water
1 cup suger

1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
2. Remove seeds from lemon juice. Peel the peach, and puree with 1tsp lemon juice.
3. Stir together chilled syrup, lemon juice, peach puree and remaining 3 cups water. Refrigerate until chilld, or add some ice cube.

Written by Faye

July 29, 2009 at 2:00 am

Posted in Pâtisserie

Crème fraîche panna cotta with papaya-lime soup

with 15 comments

名字好长,不过还不是全名,完整的应该是Crème fraîche panna cotta with papaya-lime soup and topped with white wine jelly.
自己汗一下~
Crème fraîche panna cotta 是大爱,及其简单的材料,因为加入了crème fraîche,带着它特有的tangy。第一次按照原食谱用了heavy cream, 口感上腻了点,吃不下几口,这次用half-half代替就好多了,既保留了奶香,又让口感轻盈了许多。
次爱是White wine jelly, 和以前做的Berry terrine一样,只是换成white wine, 推荐用Riesling来做,喜欢它flowery的aroma,和水果搭配非常合适。
至于Papaya-lime soup嘛,不能说不好,味道淡淡的,lime的酸比较突出,和前2个比起来逊色了些,放在一起反而感觉不到它的味道。

Crème fraîche panna cotta      (adapted from The last course)

1tsp unflavored powdered gelatin
1cup heavy cream (我用half-half代替)
3/4cup crème fraîche
1/6cup sugar
1/2tbsp Framboise liqueur (我没放,喜欢纯纯的crème fraîche味)

1. Place 1tbsp cold water in a small bowl and sprinkle the gelatin on top. Let the gelatin soften for 5 minutes.
2. Meanwhile, in a medium saucepan over medium-high heat, warm the cream and crème fraîche with the sugar, stirring until the sugar dissolves. Turn off the heat and add the gelatin mixture; stir until it dissolves. Strain the crème fraîche mixture though a fine sieve into a large measuring cup with a spout, and stir in the Framboise.
3. Pour the mixture into ramekins, bowls, or parfait glasses, and cover with plastic wrap. Chill until firm, about 3 hours.

Written by Faye

July 8, 2009 at 3:08 pm

Posted in Pâtisserie

Stone fruits—-cherries

with 10 comments

Lovely summer has arrived, lucky the temperature didn’t went too high yet. As I said earlier, summer makes me excited: sunny day walking on the beach, having a picnic on a lazy afternoon, a lots lots of fruits, all those kinds of thing. ah, I can’t wait for these.
Also my favorite summer fruit—-stone fruits has arrived too. The first one come in my mind is beautiful, ruby red cherries. Since I love lemon verbena so much, I decide make lemon verbena flavored cherry jam, well, not so traditional.

It’s fun and easy to make cherry jam, all you need is a lemon, sugar, some lemon verbena leaves and cherries. Rinse the cherries then remove the stems, and here comes my favorite part of making this jam—pit the cherries, with the cherry pitter. After you done all of them, chop up 3/4 cherries, put in a large pot with juice of one lemon and zests, cooking and stirring for 20 minutes, or until softened.
Process lemon verbena leaves in a food processor with some sugar. Add about cooked cherries 3/5 of the amount of sugar (include the lemon verbena sugar), cook a litte bit more, when the jam start to coat the spatula in a thin jelly-like layer, add some kirsch or cognac.

 I made cherry and rosemary clafoutis with leftover cherries. And the scents are quite strong, I didn’t happy with it, although it’s not bad. So I use lemon thyme instead, when you serve the custard warm, a hint of thyme scents makes all the different.

Cherry and rosemary clafoutis         (adapted from Jams, conserves & preserving)

125g sugar
1 egg yolk
2 eggs
20g flour, sifted
25g ground almonds
200ml milk
100ml cream
300g cherries
1tbsp kirsch or cognac
1 rosemary sprig(or 2 lemon thyme )
salt

1. Whisk together the sugar and egg yolk in a bowl, then whisk in the whole eggs. Fold in the flour, almonds and a pinch of salt and whisk well. Stir in the milk,cream and kirsch, then set aside in a cool place to rest for 10 minutes.
2. Meanwhile, arrange the cherries and rosemary(thyme) in a well-greased ovenproof dish. Whisk the batter again, pour it over the fruit and cook in a preheated oven, 180/350°F, for 30 minutes. Leave to stand for about 10 minutes and serve slightly warm.

Written by Faye

July 1, 2009 at 11:24 pm

Posted in Pâtisserie

lemon-verbena fruit tartlets, key lime white-chocolate tart

with 15 comments

早就想用lemon verbena做这个tartlet了,只是一直没有等到喜欢的水果,现在我最爱的stone fruits正好in season, 怎么可以错过。(我还用cherry做了很多东西,先卖个小关子,嘻~~)
这个tartlet非常简单,不过我超喜欢,lemon verbena infused pastry cream, 预先烤好的塔皮是用PH的sweet tart dough, 很酥脆,尤其里面还加了almond flour, 更香。堆上喜欢的水果,voilà.

Lemon verbena的香味,闻一次就会爱上它,like someone said: If you’ve never rubbed a leaf of lemon verbena, it’s impossible to explain the lovely scent. 有点像清爽的花香气里带着淡淡的柠檬味,哪怕只是摘几片泡茶喝都让人愉悦。不过一定要用新鲜的叶子,干的味道远不及新鲜的来得好闻。

 

这是另外一天做的Key lime white-chocolate tart,酸酸甜甜的。不过对我来说酸了点,我怕酸。配上whipped crème fraîche稍微好点。跟我想象中的差距蛮大的,虽然有苦甜的巧克力塔皮来中和,不过味道还是太sharp,也许下次做key lime pie看会不会好点。

Lemon verbena  pastry cream              (adapted from Joy of Cooking)

2 cups milk                                    牛奶
1/3 cup sugar                                糖
2 large egg yolks                          蛋黄
1 egg                                              全蛋
2 Tbsp plus 2 tsp cornstarch     玉米淀粉
1/3 cup sugar                                糖
2 Tbsp butter                                奶油
2 Tbsp rough chopped  fresh lemon verbena   新鲜柠檬马鞭草
1 1/2 tsp vanilla extract                香草精

1. In a heavy saucepan, dissolve sugar in milk and bring to a boil. Turn off heat.
2. With a whisk, beat egg yolks and whole egg in a separate, stainless steel bowl.
3. Sift cornstarch and sugar into eggs, whisking until perfectly smooth.
4. Take 1 to 2 Tbsp of of hot milk mixture and whisk into the eggs quickly. Add hot milk, a couple of tablespoons at a time, to egg mixture while whisking until egg mixture is rather warm. Pour egg mixture back into remaining milk/saucepan.
5. Add fresh herbs to saucepan.
6. Turn heat to medium-high and bring to a boil while whisking constantly. Continue whisking and cooking for approximately 45 seconds.
7. Once mixture looks like it is thickening, remove from heat.
8. Pour it through a sieve or fine mesh strainer into a large bowl.
9. Stir in butter until completely blended in.
10. Cover custard with wax or parchment paper – press to surface of custard. Let cool. Then, cover and refrigerate before using, up to 2 days.
You can taste the pastry cream to see if it tastes very starchy before you remove it from the heat. If it does, cook it for 30 seconds longer to reduce the starchy flavor.

我用了一半的食谱。

Written by Faye

June 23, 2009 at 11:32 am

Posted in Pâtisserie

Let life be beautiful like summer flowers

with 12 comments

夏天—-想想就觉得兴奋, 尤其是水果多得挑花眼, 可以做好多好多甜点, 有没有人像我一样瞎开心的?
而且不光水果,连蔬菜们都非常可爱,也想把它们都用到甜点里,呵呵。

把Fava bean入甜点,不得不说Hidemi sugino是个genius. 用Vanilla bean poach fave beans, 来去除豆腥味,再purée加入蛋糕里,增加清香。蛋糕做法和Kumquat pound cake 一样。
味道么,请同学们自行发挥想象,想象它有多好吃: P

 还记得去年拍的那些rosebushs 吗,今年发现了新的颜色,粉嫩,粉嫩的。还有蜜蜂一直来抢镜头,也帮它们拍了几张,不过很难拍。

P.S: Special thanks to P,  for giving me a "hand".

Written by Faye

June 14, 2009 at 11:18 am

Posted in Pâtisserie

Happy birthday, Peter!

with 20 comments

当还和Peter是普通朋友的时候,他的birthday cake就是我负责的。他说想要cheesecake,所以就选个不太一样的给他.
用Brie来做蛋糕,同时加入white chocolate,口感比普通的NY cheesecake要light,但是味道却一样浓郁,真是很奇妙~

提前做好的fleur de sel and hazelnut brittle,放在密封罐里,等蛋糕做好,吃之前摆在上去。要赶快吃掉,不然会化的。

P看着照片说: 蛋糕不好看。
我: 难道不好吃吗?
P: 好吃,就是太丑了。
我: ……

好吧,我要声明一下,蛋糕比看上去的好吃。

 Brie white-chocolate cheesecake    (adapted from Pure chocolate)

4 oz white chocolate, chopped
1 1/2 lbs cream cheese, room temperature
12 oz brie cheese, room temperature, weighed after the rind is removed
3/4 cup suger
5 large eggs, room temperature

1. Preheat the oven to 300°F.
2. Butter a 9inch cake pan. Line bottom with a lightly buttered parchment paper.
3. In double boiler melt the white chocolate. Remove the chocolate when nearly melted and stir until completely smooth. Set aside to cool.
4. Beat the cream cheese at mid-high speed until smooth, about 3 mins. Transfer the cheese from the mixing bowl to another bowl and set aside.
5. In the same bowl, beat Brie on mid-high speed until completely smooth and elastic, about 3 mins.
6. On medium speed, add the cream cheese to the Brie in 3 parts. Blend until smooth. Reduce speed to low and slowly add the sugar.
7. Add the eggs, one at a time. Pour the melted white chocolate in, mix until well blended, smooth, and creamy.
8. Pour into the pan, and wrap outside with foils. Place on a rimmed baking sheet ,add 1/2inch of simmering water.
9. Bake for 1 hour and 15mins, or until the top is lightly golden brown and puffed. Let cool in pan for 2 to 4 hours.

Written by Faye

June 11, 2009 at 1:08 am

Posted in Pâtisserie