Yuzu Chocolate Cat Marshmallow Cones

 I love creating marshmallow treats with different levels of textures and flavours so I made these marshmallow cones!

Composition:

- Chocolate coated wafer cone with rainbow sprinkles

- Chocolate marshmallow with KitKat bite surprise

- Yuzu honey marshmallow cats 

I am teaching this as a studio and online class. Please refer to the respective links for more information or to register.

Studio class:

https://www.bakersgym.com/service-page/ice-cream-cone-marshmallow-cats-class-1

Online class:

https://www.bakersgym.com/product-page/ice-cream-cone-marshmallow-cats-class-ready-by-31st-aug-sgd-78-usd-60

Here's a peek at the squish and process of making these:

https://www.instagram.com/reel/DYCPvA8JH3j/?igsh=aDlrZ2s3NWFrejA3


with love,
Phay Shing

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3D Turtle Matcha Yuzu Macarons

 I have a fairly large wedding macaron order coming up so I took the chance to play around with matcha macaron shells which was requested for the wedding batch. I ended up with these turtles!

3D macaron shells in the form of hemispheres are perfect receptacles for turning macarons into mini entremets because of the extra volume they can hold. Here's what the turtles contain:

- Matcha macaron shells

- Yuzu royal icing coating the insides of the hemispherical shells

- Matcha ganache

- Matcha vanilla bean mousse

The bright and tangy yuzu complements the earthy premium matcha really well! The icing layer prevents the top hemispherical shell from maturing so it stays crunchy, whereas the bottom macaron shell matures as per normal so it has a soft chew. The creamy mousse filling rounds off the texture nicely.

Here's a picture of the undecorated and unfilled macaron shells...

I will share the ingredient list for the filling here. I used my default Swiss meringue method macaron recipe for the shells but with some premium matcha powder added.

Matcha vanilla bean mousse:
75g + 75g heavy cream 
25g white chocolate couverture, melted
1 egg yolk (about 15g)
5g sugar
3g matcha powder (dissolve in 9g hot water to form a smooth paste)
2g gelatin bloomed in 8g cold water
1/2 tsp vanilla bean paste

Matcha ganache:
120g white chocolate couverture, melted 
1/16tsp salt
4g light corn syrup
12g matcha powder
32g hot water (may replace with hot cream)
2g gelatin in 8g cold water (optional)

Note: Hot water is used instead of cream to bring out a more intense matcha flavour. You may replace hot water with hot cream if you wish for a more milky ganache. Omit gelatin as well if you wish. I added it to make it more temperature stable in the tropics where I live.

Yuzu royal icing:
42g icing sugar
3g meringue powder
7g 100% yuzu juice concentrate
1g light corn syrup

Watch the reel for the process. The method is in the pinned comments of the reel.
https://www.instagram.com/reel/DYYO6ykSA5S/?igsh=MWZlNTU5YzQ5cDMybQ==

This is really delightful for people who love the matcha -yuzu combo! 😋

with love,
Phay Shing

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Sugar-Free Jasmine Green Tea & Grape Painted Cake

 Mum requested for a sugar-free cake for her birthday based on one of her artworks and this was what I made!

I painted the chiffon sponge based on her painted ceramic plate design.

Cake composition:

- Sugar-free Jasmine green tea chiffon sponge

- Cold brew Jasmine green tea in fresh grape juice for brushing on sponges

- Fresh grapes

- Sugar-free Jasmine green tea mascarpone whipped cream 

Please see the reel for the process and detailed recipe:

https://www.instagram.com/reel/DX-fIcaSjkk/?igsh=anFwNXVnNW40Zmw5

I will share the ingredient list here for your reference.

Jasmine green tea chiffon sponge:

Egg yolk batter: 

20g oil

48g concentrated Jasmine Green tea*

1/16 tsp salt

1/4 tsp vanilla extract 

50g cake flour, sifted

1 tea bag of leaves (~2g), ground & sifted with flour

3 yolks

Meringue:

3 egg whites (about 110g)

1/8 tsp cream of tartar 

45-50g sugar of choice

* Steep 5 Jasmine green tea tea bags in 120g hot water covered for 15 min. Strain & reserve 48g for chiffon sponges

Mascarpone Jasmine green tea whipped cream:

170g mascarpone, cold

215g tea infused heavy cream, cold*

1.5 tbs (~12g) sugar/sugar replacement of choice

1/8 tsp salt

3/4 tsp vanilla extract

*Steep 8g Jasmine green tea leaves (~ 4 tea bags) in about 260g heavy cream for 12-24h in the fridge. Strain & reserve 215g

Cold brew Jasmine green tea in grape juice:

45g freshly squeezed grape juice

4g (2 bags) Jasmine green tea leaves

Just to share some photos of the process...

Sponge brushed with cold brew tea in grape juice

Filling with mascarpone whipped cream and fresh grapes!

The cake was light and refreshing, yet rich and not too sweet. Perfect for dessert after a heavy meal at the restaurant!

The sponge is moist and soft with fine crumbs too and you can't tell you are eating a cake made using sugar replacements because it doesn't leave a weird aftertaste or texture! I use a blend of replacements to achieve this. I also included some prebiotic soluble fibres to further lower the GI of the cake. I can't disclose the exact blend and ratios as I use it for my sugar-free chiffon cake class 

with lots of love,

Phay Shing

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