The Perfect Profiteroles Recipe

IMAG1140 2

I have a confession to make.  I have a sweet tooth and easily succumb to delicious treats made with milk, butter and most importantly sugar.  Given that, you can only imagine my sheer delight when Capella Singapore’s Pastry Chef Sam called me into his kitchen to share the new profiteroles recipe he is working on for The Knolls.

I was very grateful that Chef Sam took time out of his busy schedule to teach me.  According to Chef Sam, “I always believe to teach is to learn twice. By teaching I get to learn a second time, and also it gives me insights on ideas other people may have, which could eventually become part of my next idea for a new creation.”

Chef Sam’s profiteroles were indeed heavenly and they were surprisingly easy to make.  They were light with a slight bite and with a rich golden brown colour.  The profiteroles were sweet at first bite, but with a mild salty aftertaste perfectly complementing the chocolate sauce we made.


Serves six

50g Milk
50g Water
¼tsp Salt
1Tbsp Sugar
50g Butter
60g All Purpose Flour
2.5g Baking Powder
2 Eggs

1. Mix the milk, water, salt, sugar and butter into a saucepan.  Bring to boil allowing the butter to melt.
2. In a separate bowl, sift together the flour and baking powder.
3. Remove from heat and pour the flour into the boiling liquid and cook until a smooth dough forms and it pulls away easily from the sides of the pot.
4. Put the hot dough into a mixing bowl. Continue mixing while adding in 1 of the eggs to cool it down immediately.
5. Add in the second egg and continue mixing until the dough forms a smooth shiny consistency.
6. Pre-heat the oven to 200 degrees Celsius.
7. Pour the mixture into a piping bag and pipe onto a tray lined with baking paper.
8. Bake in oven for 15-20 minutes until dark golden in colour.
9. Remove from oven and once cooled on a baking rake, refrigerate in an airtight container for up to two days.
10. Once chilled, poke a hole into each profiterole and pipe in ice-cream and serve with chocolate sauce.

Chocolate Sauce
Makes 1 ½ cups sauce

½C Water
⅓C Sugar
2Tbsp Corn Syrup
¼C Cocoa Powder
100g Dark Chocolate Chips

1. Bring water, sugar, corn syrup and cocoa powder to a boil in a small saucepan.
2. Remove from heat and quickly whisk in dark chocolate pieces.
3. Stir until smooth.
4. Strain through a fine mesh sieve.
5. Allow to cool slightly before serving.
6. Pour generously over profiteroles.

I hope you enjoy them as much as I do!!!

English Christmas Fruit Cake

Christmas Fruit Cake

Christmas is only a month away!  Can you believe how quickly the year went by?  And now the shopping, decorating and planning for the holidays has begun.  By the way – and I think I’ve said this before – I absolutely love this time of the year!  One major reason is my passion for baking Christmas treats.

Usually, I start mid-November with the first round of cookies and cakes to get into the seasonal mood.  It is just great to have your loved ones around you on a wintery afternoon with a warm cup of tea, coffee or hot chocolate in your hands.

The ideas for my baking adventures reflect a collection of different sources: newspapers, magazines, family recipe books… it’s an endless list!  But of course, I also retrieve my inspirations from our very own Chefs here at Breidenbacher Hof.  And this Christmas season I discovered a cake which I HAD to share with you, because it is so simple, so classic and absolutely delicious.

It is an English Christmas Fruit Cake recipe of our Pastry Chef Marc Witzsche and is perfect for the holidays.

English Christmas Fruit Cake:


250g Raisins
250 Currants
140g Candied lemon peel
110g Dried cranberries
125g Dried apricots
110g Dried cherries
250g Butter
200g Sugar
2 Tbsp Honey
4 Eggs
250g Flour
1 Tbsp baking powder
1 tsp gingerbread spice mix
60ml rum

-  Soak the fruits in rum. Place the butter, sugar and honey in a bowl and whip them until a foamy texture is achieved.
-  Beat in the eggs one by one.  Then blend in the fruits carefully.
-  Add the remaining ingredients and stir until the dough is smooth.
-  Place it in a greased baking dish and bake it for about 45 minutes at 180°C.


I hope you enjoy it!

Englischer Weihnachtskuchen

Christmas Fruit Cake

In einem Monat ist Weihnachten!  Das Jahr ist so schnell vorbeigegangen, oder? Und jetzt geht es ans Einkaufen, Dekorieren und die Planung für die Feiertage. Im Übrigen – und ich glaube, ich habe dies schon mehrfach gesagt – ist es meine liebste Jahreszeit! Einer der Hauptgründe ist meine Leidenschaft fürs Backen.

Meistens beginne ich Mitte November mit der ersten Runde Plätzchen und Kuchen, um mich in eine weihnachtliche Stimmung zu versetzen. Es ist einfach das Schönste, an einem winterlichen Nachmittag seine Liebsten auf eine Tasse Tee, Kaffee oder Kakao einzuladen.

Die Ideen für meine Backabenteuer beziehe ich von verschiedenen Quellen: Zeitungen, Magazine, Rezeptbücher der Familie…es ist eine endlose Liste! Aber natürlich lasse ich mich auch von unseren Köchen im Breidenbacher Hof inspirieren. Und dieses Jahr habe ich ein weihnachtliches Rezept entdeckt, dass ich einfach mit Euch teilen MUSSTE, weil es so simple, klassisch und absolut köstlich ist.

Es ist das Rezept für einen englischen Weihnachtskuchen unseres Chef Patissiers Marc Witzsche und perfekt für die Feiertage.

Englischer Weihnachtskuchen:

250g Rosinen
250 Korinthen
140g Zitronat
110g getrocknete Cranberries
125g getrocknete  Aprikosen
110g getrocknete Kirschen
250g Butter
200g Zucker
2El Honig
4 Eier
250g Mehl
1El Backpulver
1Tl Lebkuchengewürz
60ml rum

- Die Früchte in Rum einweichen. Butter, Zucker  und  Honig in eine Schüssel geben und schaumig rühren.
- Anschließen die Eier nach und nach hinzugeben, dann die Früchte vorsichtig unterarbeiten.
- Zum Schluss alle weiteren Zutaten untermengen bis ein gleichmäßiger Teig entsteht.
- Diesen in eine gefettete und mehlierte Form geben und circa 45 Minuten bei 180 °C backen.

Ich hoffe, der Kuchen schmeckt Euch!

Rhubarb Tart with Breidenbacher Hof’s Pastry Chef

IMG_9767 - klein (1)

Summer time is rhubarb time.  For our Pastry Chef Marc Witzsche this means creating many tasty treats featuring this delicious plant.  My favorite is the Rhubarb Tart and lucky for me, Chef Marc invited me to visit him in the kitchen in order to bake it together.

And of course I am sharing the recipe with you:

Rhubarb Tart

1 egg
100 grams butter
120 grams powder sugar
200 grams flour

Blend all ingredients thoroughly until you have created firm dough, wrap it up in cling film and leave it in the fridge for about 2 hours.  Then take it out of the fridge and roll it out so that in the end you have reached a thickness of about 5 millimeters.  Grease a tart or pie pan and place the dough into it so that the dough reaches up to the edges.  Press the pastry lightly into the baking dish.  Fill the dish with dried beans and bake the dough for 15-20 minutes at 190⁰C until it is golden.  Allow it to cool take out the beans.

Rhubarb filling:
400 grams rhubarb
200 grams sugar
30 grams butter
1 vanilla bean
7 gelatin plates

Peel the rhubarb and then dice.  Slice open the vanilla beans along the length.  Then blend all ingredients in a pot except for the gelatin.  Cook everything slightly until the rhubarb reaches a soft texture.  Take out the vanilla bean.  Place the gelatin into cold water and leave it there for a couple of minutes until it is soft.  Then blend it into the cooked rhubarb.

Tip: if you insert a couple of raspberries while cooking the rhubarb, the filling gets an even brighter color.

In order to prevent the dough from becoming soggy, cover the inside with liquid white chocolate.  Fill in the rhubarb and place the tart into the fridge for another two hours.

100 grams egg white
100 grams sugar
A sprinkle of lemon juice

Mix up the egg white and add the sugar in small amounts.  Once the mixture is stiff add the lemon juice. Using a piping bag, cover the entire tart with the mixture.  Then using a kitchen torch, slightly flambé the meringue.

Et voila!  I hope you have a much fun making this delicious Rhubarb Tart as I did!  (And trust me, you will enjoy eating it even more!)

Pandan Coconut Creme Brulee


Just last week, here at Capella Singapore, the kitchen was abuzz with a big dinner event that was happening in one of our manors.  As I was walking past our pastry kitchen I chanced upon a large tray of glorious desserts about to be whisked away by our eager waiters.  Among them was a row of delicious golden creme brulee.

I for one have never been very successful at making a nice creme brulee, so I decided to find out the secret behind them.  Fortunately for me, our very talented Pastry Chef Chek Yong Sam, or Sam as he is affectionately known, was kind enough to share both the recipe and some tips.

Of course, this was not your average Creme Brulee, but a Pandan Coconut Creme Brulee, an interesting fusion of a Western dessert with traditional Eastern flavors.

Pandan Coconut Creme Brulee


2 Pandan Leaves
250gms Coconut Milk
250gms Whipping Cream
75gms White Sugar
160gms egg yolks
(Pinch of salt- optional)
White sugar for caramelizing


  1. Blend the coconut milk and the pandans leaves together and then strain the mixture.
  2. Heat the coconut milk and pandan leaves mixture to about 70 degrees Celsius.
  3. Add in the cream and sugar and egg yolks and mix well. Strain using a very fine sieve.
  4. Pour mixture into ramekins and place in a large pan that has been partially filled with hot water.  Bake in the over at 150 degrees Celsius for about 20minutes, careful not to let the center harden.
  5. Remove from the oven and allow the creme brulee to cool. Cover the ramekins and put inside the fridge to chill.
  6. When ready to serve, sprinkle some white sugar over the top and melt with a blow torch.
  7. Serve with an Asian fruit sorbet or tropical fruits.

On top of sharing the recipe, Chef Sam also dropped a few hints on how to perfect the art of making a Creme Brulee:

      • A small pinch of salt can be added to enhance the natural sweetness of the coconut milk.
      • The creme brulee is considered ready to be removed from the oven if it has trembles slightly when shaken. The remaining heat from the creme brulee will continue to cook the eggs.
      • Allow the creme brulee to cool naturally as this will create a thin dry film over the creme brulee which will help when caramelizing the sugar.
      • This recipe can be prepared in advance. In fact, the flavor improves if it is left for a day after it is baked.


I plan to use this recipe at my next dinner party—it is sure to impress my guests!

Breidenbacher Hof’s Chocolate Ring Cake


Since I am a big fan of sweets and desserts, this week I took the opportunity to spend some time with our Pastry Chef Marc Witzsche in order to receive some tips and tricks from the expert. From petit fours and cakes to classic French tarts and other delicious creations – he serves all sorts of treats! And since I had the pleasure of trying several of them, I thought it would be a great idea to share my favorite: Chocolate ring cake with raspberry jam, pumpkin cream and sweet cardamom whipped cream. Doesn’t it sound fantastic?

Fortunately, I was able to share the recipe with you:

Chocolate ring cakeIngredients:

  • 200g chocolate (70%)
  • 80g butter
  • 200g sugar
  • 5 eggs
  • 90g flour


Melt the chocolate, blend in the soft butter and add the sugar. Right afterwards, mix in the flour and the egg yolk only. Whip the egg white and fold it in carefully. Grease the baking dish, cover it very lightly with some flour and fill in the pastry. Bake the cake at 160°C for about 25 minutes.

Raspberry jam:Ingredients:

  • 500g raspberry puree
  • 500g preserving sugar 1:1
  • Tonka bean


Boil up the raspberry puree with the preserving sugar and leave it on low temperature for 4 minutes. Grate in the Tonka bean at the final step and fill the jam into appropriate jam jars. Place these upside down.

Pumpkin cream:Ingredients:

  • 200g pumpkin
  • 1 liter milk
  • 200g sugar
  • 360g egg yolk
  • 90g flour
  • 60g cornstarch


Put all ingredients (except for the pumpkin) into a Thermomix blender or any other suitable device and cook them at 90°C until the texture of a proper Crème Pâtisserie is reached. Cook the pumpkin in a small amount of water until it is soft enough to create a puree. The pumpkin puree is mixed with the Crème Pâtisserie just before serving.

Sweet Cardamom whipped cream:Ingredients:

  • 200g half-whipped cream
  • 35g powder sugar
  • ½ Teaspoon powdered cardamom


Mix all ingredients.



Enjoy this amazing recipe!


(Auf Deutsch)