Sugar-Free Pochacco Coffee Lavender Marshmallows

 The end of the year looks set to be busy so I decided to make the birthday bake for hubby really early while I have the inspiration 🤭. I made some sugar-free marshmallows as decorative toppers for another sugar-free bake. Presenting my coffee lavender sugar-free Pochacco marshmallows!

Here is the video of the piping process:

https://www.instagram.com/reel/DN5W94R0r8G/?igsh=MTZ6NzQ0bWhrYXYyOA==

I am not able to share the recipe as it's a class material. I added some prebiotic soluble fibres as well to further lower the overall GI of the confection, and add dome benefits for gut health and cholesterol management.

 You may also see my book Deco Marshmallows for another sugar-free marshmallow recipe that produces the fluffiest and bounciest marshmallows but I decided to switch to another sugar replacement that is more easily available and doesn't have a strong aftertaste. 

Here are some works-in-progress pictures:

I couldn't resist taking the following shot just to show how tiny the little chick friends are!

Stay tuned for the sugar-free Tiramisu that these sugar-free marshmallows are supposed to go with! 

with lots of love,

Phay Shing

Read More »

Mao Shan Wang Durian Ice-Cream Cake

 This was the birthday cake I made for my dad this year --- the ultimate durian ice-cream cake, complete with "the most durian" durian ice-cream creampuffs as cake decorations!

Please refer to my previous post for the durian creampuffs.

I share the video of the process and recipe for the ice-cream cake in my reel below:

https://www.instagram.com/reel/DOdaLbAkmek/?igsh=bDFpczd1Zm4ybzJw

For your convenience, I will include the ingredient list for the cake in this blog post.

Pandan chiffon sponge:

(12x12" tray)

Egg yolk batter:

4 egg yolks

40g oil

60g pandan juice concentrate*

1/2 tsp vanilla extract

1/8 tsp salt

72g cake flour, sifted

Meringue:

4 egg whites 

1/4 tsp cream of tartar

50g caster sugar

10g prebiotic soluble fibres* (omit or replace with sugar)

Durian puree:

100g durian puree

10g cold water

2g gelatin*

Durian ice-cream 

175g durian puree 

100g whipping cream of choice*

4g gelatin*

20g cold water/milk

* Special notes for ingredients:

🔸Pandan juice concentrate: Blend one or two bundles of fresh pandan leaves with cool boiled water (I didn't count the number of leaves). Sieve the extracted juice through a very fine mesh sieve into a container/bowl/jar. Refrigerate covered for 3 days undisturbed. The juice will separate into a clear layer on top and dark green layer below. Use only the dark green layer, which is the pandan juice concentrate, for making the sponge. If there is not enough, you may top up with some liquid from the top clear layer.

🔸Prebiotic soluble fibres: I used Alchemy Fibre which is a blend of inulin and edible gum. You may use inulin, which is available from health food stores, omit or replace with sugar. I added this to reduce the overall GI of the cake and for its added benefits for gut health and cholesterol management.

🔸 Whipping cream: You may use dairy, non-dairy or a mix of both. If using full dairy, you may add a little icing sugar when whipping it (about 10% by weight of cream). If using non-dairy, you don't have to add sugar if there's already sugar added. I use a combination of both to get the best of stability and taste. Non-dairy cream remains soft when frozen too.

🔸 Gelatin is added to prevent ice crystals from becoming large so the filling stays creamy and not rock hard when frozen. It's also a good stabilizer to prevent the cream from melting too fast when serving in tropical Singapore. You may use any form and bloom strength of gelatin according to preference.

Just to share some works-in-progress photos...

Process of filling the cake!

Looking pretty and inviting even without decorations!

Thank God everyone enjoyed the durian cake and creampuffs!

with love,

Phay Shing

Read More »

"The Most Durian" Durian Ice-Cream Creampuffs

 When my dad asked for a durian cake for his birthday this year, I immediately thought of decorating the cake with durian creampuffs that look like mini durians. So glad I managed it!

A closer look at the cross-section...

Although I have durian creampuffs as an entry in my Deco Choux Pastries book, they look more like soursops 😅. I decided to challenge myself to make more realistic durians out of choux pastry batter only and this time, I use a double-baking method to achieve the desired effect.

Here's a look at the choux pastries before the spikes were added.

You may refer to my reel for the video of the process and recipe. 

https://www.instagram.com/reel/DOVrtpMCVVO/?igsh=am51ZTF2a2Vtbm53

I will just include the ingredient list in the blog post for your convenience.

Makes about 12-14 "durians"

Choux Pastry:

20g unsalted butter

20g olive oil

120g water

1/4 tsp salt

1 tsp sugar

1/4 tsp pandan paste

1 drop green gel colouring 

1 drop yellow gel colouring 

45g plain flour + 3g, sifted

15g bread flour, sifted 

100g egg, beaten (may need more or less)

Brown gel colouring or cocoa powder as needed

Durian puree inserts:

(may not use all for filling choux)

100g durian puree (I used Mao Shan Wang)

10g cold water

2g gelatin*

Durian ice-cream:

175g durian puree

100g whipping cream of choice*

4g gelatin*

20g cold water/milk

* You may use dairy, non-dairy or a mix of both. If using full dairy, you may add a little icing sugar when whipping it (about 10% by weight of cream). If using non-dairy, you don't have to add sugar if there's already sugar added. I use a combination of both to get the best of stability and taste. Non-dairy cream remains soft when frozen too.

* Gelatin is added to prevent ice crystals from becoming large so the filling stays creamy and not rock hard when frozen. It's also a good stabilizer to prevent the cream from melting too fast when serving in tropical Singapore. You may use any form and bloom strength of gelatin according to preference.

Don't they look like actual mini durians if you don't look too closely 🤭? It's definitely not AI!

See the durian ice-cream cake that these creampuffs went on top of over here! 

with lots of love,

Phay Shing

Read More »

How To Create Two Different Fur Textures On Macarons

 There were some textured macaron techniques that I know of but didn't have the motivation to try as I didn't have the right subjects to test them on. When my friend requested for macarons of her two bear plushies, I took the chance to give it a go as they were the perfect subjects! 

A closer look at the feet from the sides.

I filled the macarons with a simple dairy-free dark chocolate ganache

Here are my real-life models!

Piped macaron batter with the two different fur textures: 1. Short velvety fur 2. woolly fur

The facial features and ribbons were added on after baking using royal icing.

You may refer to my reel below for the tutorial. Please read the captions for detailed explanation:

https://www.instagram.com/reel/DMU10xyJYJe/?igsh=MWs5aXdpOWJyOW4xaQ==

with love,

Phay Shing 

Read More »