Pandan Coconut Creme Brulee

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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

Ingredients:

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

Method:

  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

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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

Instructions:

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

Instructions:

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

Instructions:

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

Instructions:

Mix all ingredients.

 

 

Enjoy this amazing recipe!

 

(Auf Deutsch)

Schokoladengugelhupf Aus Breidenbacher Hof

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Da ich persönlich ein großer Fan von Desserts bin, habe ich diese Woche unserem Chef Patissier Marc Witzsche über die Schulter geschaut, um mir den einen oder anderen Handgriff abzugucken. Von Petit Fours und Törtchen bis hin zu klassisch französischen Tartes und anderen leckeren Kreationen – es war wirklich für jeden etwas dabei! Und da ich auch in den Genuss gekommen bin, die eine oder andere Leckerei zu probieren, habe ich mir gedacht, dass ich das Rezept meines Favoriten mit Ihnen teile: Schokoladengugelhupf mit Himbeermarmelade, Kürbiscreme und süßer Kardamomsahne. Klingt das nicht fantastisch?

Dies ist das Rezept:

Schokoladengugelhupf:Zutaten:

  • 200g Schokolade (70%)
  • 80g Butter
  • 200g Zucker
  • 5 Eier
  • 90g Mehl

Zubereitung:

Die Schokolade schmelzen, die weiche Butter einrühren und im Anschluss den Zucker hinzugeben. Danach das Mehl und das Eigelb unter die Masse mischen. Nun das Eiweiß aufschlagen und unterheben. Die Form fetten, mehlieren und die Masse einfüllen. Bei 160°C circa 25 Minuten backen.

Himbeermarmelade:Zutaten:

  • 500g Himbeerpüree
  • 500g Gelierzucker 1:1
  • Tonkabohne

Zubereitung:

Das Himbeerpüree mit dem Gelierzucker aufkochen und 4 Minuten köcheln lassen. Zum Schluss die Tonkabohne hinein raspeln, die fertige Marmelade in Weckgläser umfüllen und diese nach dem Verschließen auf den Kopf stellen.

 

Kürbiscreme:Zutaten:

  • 200g Kürbis
  • 1l Milch
  • 200g Zucker
  • 360g Eigelb
  • 90g Mehl
  • 60g Stärke

Zubereitung:

Alle Zutaten, bis auf den Kürbis, im Thermomix bei 90°C zu einer Crème Pâtisserie kochen. Den Kürbis in etwas Wasser weich köcheln und ein Kürbispüree herstellen. Dieses wird kurz vor dem servieren unter die Crème Pâtisserie gehoben.

Süße Kardamomsahne:Zutaten:

  • 200g halbgeschlagene Sahne
  • 35g Puderzucker
  • ½ Tl Kardamom gemahlen

Zubereitung:

Alle Zutaten miteinander vermengen.

 

Viel Spaß beim Testen!

 

(In English)