Great minds think alike

What a co-incidence that I made salted caramel chocolate tarts a few days before I attended Chef Ryan Khang's demonstration about how to make a salted caramel cake. I would like to think that great minds think alike.

In my last post, I shared with you the recipe of the salted caramel, chocolate tart with coffee truffle. Everyone that had tasted it seemed to like it so I was encouraged to bring some with me when I went to see Chef Khang's event at Jaya Grocers Pantry the following day. When I arrived at the Pantry, there was a big crowd waiting for the demonstration. Before he started I said hello and told him that I had something similar to what he was about to demonstrate, but in a tart instead of cake and offered him one to try. He immediately took a bite and nodded with approval and said it is very delicious. YAY! The rest of the attendees heard that and asked if they could sample the tart as well. Since I still had two extra tarts, I cut them into small pieces and gave each of them a small piece to try. They all liked it and agreed with Chef Khang. Some even asked me for the recipe and I told them I would be sharing it on my blog, which I did. For those who miss my earlier post titled "She has a heart of a Buddha", and interested to get the recipe, click on the photo to go get it. It is free! LOL!

Then, a comment was posted on one of my older posts (titled "Wow I got Goosies"). It was from a reader who asked if I had been to the class, and asked if I would share Chef Khang’s Salted caramel chocolate cake recipe on my blog. She said she missed the demo so here is the recipe. All the attendees enjoyed the cake and if you are looking for a good salted caramel chocolate cake recipe, you have found it.

Salted caramel chocolate Cake

Recipe from Chef Ryan Khang

Salted caramel chocolate cake by Chef Ryan Khang

Ingredients:

120gm plain flour (sifted)

60gm cocoa powder

120gm ground almond

200gm corn oil

100gm dark chocolate

120gm brown sugar

8 eggs (yolk and white separated)

180gm castor sugar

2 tsp instant coffee diluted with 4 tsp hot water

180gm cream

Method:

Preheat oven to 170 degrees C

In a bowl, mix together plain flour and cocoa powder.

Mix almond with cream to form almond paste and keep aside.

Melt corn oil and chocolate in the microwave.

Mix together almond paste, melted chocolate, egg yolks, brown sugar and sifted flour.

In a clean bowl, whisk egg whites until foamy, slowly add sugar and whisk until stiff peak forms.

Fold 1/3 meringue into egg yolk and chocolate mixture. Then slowly add in the rest of meringue in batches, combine well.

Our the batter into a 9 in round cake tin lined with parchment paper and bake for 45 minutes or until inserted cake tester comes out clean. Allow to cool completely before removing from cake from cake tin. Cut into three tiers. (see video how to cut the cake)

Chocolate Ganache:

Ingredients:

370gm whipping cream

310gm Lindt dark chocolate

Method:

Bring the whipping cream to boil and pour over chocolate, then stir well and place in the fridge to cool down. Stir occasionally so ganache doesn’t get too hard.

Fill some ganache into a pipping bag with a nozzle and reserve balance for spreading on the cake.

Caramel filling:

Ingredients:

130gm sugar

50ml water

2 tbs dark corn syrup

60gm butter

60ml whipping cream

a large pinch of sea salt

Method:

In a saucepan, bring sugar, water and corn syrup over low heat until sugar dissolves. Increase heat and cook for high until syrup turns dark amber.

Remove from heat, add cream, butter and sea salt. Allow to cool completely before use.

To Assemble the cake:

How to slice the cake

How to fill the layers

Use chocolate ganache and caramel to sandwich the three layers together and to cover the top. Sprinkle the sea salt on the top. (The side of cake may be covered, drizzled, or simply left un-covered).

A promise is a promise

I am sure you have heard this phrase before, “Promises are meant to be broken.”  This concept does not exist in my book. For me, a promise is a promise and demands fulfillment or at least a best effort. I have no respect for people who make empty promises. To me, people who make empty promises are not much better than a con artist. Like my Quay Lo often says, such people are "all talk, no do". On close examination people that casually break a promise, or worse, make promises with the full intention of not keeping to their word, will repeat. Some people approach pathological behavior, and will lie through their teeth to get what they want. Sometimes, their moral decay is so great, they will lie or misrepresent even when they don't have to.  I have been thus "conned" many times throughout my life as I am sure many of you have as well.  I have come to believe that this is all because of my own weakness. I too easily trust so called "friends". 


Just recently, I trusted one of my son’s friends who is pursuing a career as a real estate agent. I should have known I should not have trusted him when he asked me to write the commission to his name instead of to his company. That was a clue right there and how stupid of me it was to ignore that sign and comply. I think I did that because he is my son's friend and because the deal involved another agent, a relative of his. I favored this young man when I was shopping for an investment property. I felt like I wanted to encourage his career and to his credit he had done some leg work in finding a property suitable. So subsequently, I was pleased when he got a tenant for that property even though it was for a six month lease instead of the year term that I wanted. As it turns out I now know that he had not represented me well and in fact, he and his relative caused a lot of misunderstanding between the tenant and me. I "rolled with that" however,  so all was ok because I gave what the agent promised (without my consent) to my tenant and he was happy. 


The tenant who is an expatriate had stayed in my property for three months, when he text messaged me yesterday. In the text he said he had left the country in a hurry, citing a "death in his family" and had left the keys with his agent (the relative mentioned above). The note told me to get the keys from that agent (who is not my agent). I called the agent and told him to put things right, and at least get a termination letter from his client but he asked me to "speak nicely to him with the right tone of voice." I argued that I was and was intending to be firm. I was already feeling victimized by his client and him. Then, he told me he was "not in the mood to talk to me" and hung up on me. 


Now I have to roll back a bit. This guy was angry with me from the very beginning of the deal. The reasons initially involved not agreeing to some of the terms he had submitted to us with this client. (Little did I know he had already mis-represented the terms to the client in the first place.) In addition, he wanted me to pay my agent another half month commission on top of the half month paid to him for the six months lease should the tenant renew another six months. The commission was shared between my agent and him. I found out from other agents that there was no such rule that the Landlord had to pay commission to real estate agent for renewal of lease and my lawyer confirmed that. Furthermore my Quay Lo pointed out that the agent was asking for a commission promise without assuming any risk of the outcome.  Of course I told him that I do not agree. He made his displeasure very clear. I suspected that was why he behaved so badly with me when I called him. I was VERY upset and almost exploded but then I remembered what my Quay Lo told me. He said we will always make the wrong decision when we get mad but if we stay cool, we will be on the winning side. 


Haha so, I stayed  very cool and here I am writing this post, sharing the demo by Chef Ryan Khang (click to find out more about this young handsome promising chef) at Jaya Grocers last Saturday and his Berries Pie recipe with you.  It was a promise I made in my earlier post to share the recipe. A promise is a promise and I have to keep it. Moreover it is better to feed my eyes with Chef Khang's beautiful pie and feel happy than to feed my soul with anger and feel bad, don’t you think? 

Blueberry and Raspberry Pie (8 inches pie)

By Chef Ryan Khang (with slight amendment)

Pastry Dough:

250gm plain flour

40gm sugar

15gm walnut, roasted and blended

110gm butter

50gm water

10gm salt

1 cup blueberry

2 cups raspberry

Almond Cream:

4 tbs unsalted butter

4 tbs suger

4 tbs beaten egg

3 tbs almond powder

¼ tsp vanilla essence paste

Custard Cream:

4 egg yolks

50gm sugar

2 tsp cornstarch

2/3 cup milk

2 tbs unsalted butter

Method:

Pastry Dough:

Mix all the ingredients together until a dough is formed. Roll out dough to 3mm thickness. Cut dought with a pastry cutter and place into the pie pan.

Almond cream:

Cream unsalted butter and sugar with a wooden spatula. Add beaten egg and almond powder and vanilla. Mix well and make almond cream paste.

Custard Cream:

Mix egg yolks, sugar and cornstarch until creamy white. Add lukewarm milk and unsalted butter and cook over high heat until it becomes thick and creamy. Leave aside to cool.

To Assemble

Pour almond cream onto pie pan.  Add the custard cream and spread evenly. Add in the berries and bake in a preheated oven at 180 degrees C for 35 to 40 mins. Cool on rack.

WOW! I got GOOSIES!!

I should sub title this entry as "Tooting My Own Horn" but I admit it...I just cannot help myself. Last Saturday was a very happy day for me. I got up early in the morning to make some macarons because an ardent reader and I were meeting for the first time. We were set to have lunch together at the Empire Subang. I wanted to let her taste my macarons.

We had lunch at a newly opened Thai restaurant. The food was just so-so, but it did not bother us because we had such a great time chatting. In a delightful coincidence, the new friend turned out to be the daughter of the midwife that had delivered me (so many moons ago). Her name is Cindy and she is a very pleasant lady and so warm and friendly that it felt more like meeting an old friend.  She was so thoughtful and generous and had brought a lovely set of earrings and a necklace as a gift for me. What a delightful surprise  and I loved both the design and the color. I wore them to lunch yesterday. I think they matched my purple blouse. Thanks so much again, Cindy. 


As we were having lunch, a young lady came over to our table and asked me if I am Veron and introduced herself as Adrine. She is also a food blogger and a regular reader of my blog. It was a great pleasure to meet her and her family. What a small world this is!   


After our lunch, Cindy and I went window shopping together and then I asked her to tag along to watch a "Berries pie" demo at Jaya Grocers by the young and handsome Chef Ryan Khang.  Chef Khang is quite an accomplished chef. He had written his first book in 2006 and had worked as a consultant chef for a chain restaurant where he had developed new menus and supervised production. Currently he is the resident chef of The Cooking House and the editor-in-chief of a food and health journal called Malaysian Nourishment.

When I met Chef Khang, I offered him a piece of my macaron with my newly invented fillings that was suggested by my Quay Lo. What he said to me sent me to cloud 9! As soon as he took the first bit of my macaron, he said, "This is a French macaron, did you age the egg white for 7 days? What is the filling? This is very good!" I told him it was a filling I invented, kumquat preserves with dark chocolate and cointreau. He told me he had just returned from Paris and had tasted lots of macs while there and mine was better than the Dulce de Leche macarons he had there!! OH MY GOODNESS!! someone please pinch me and tell me that I am not dreaming!  When I felt my feet just about to touch back down to the ground, he sent right back to cloud 9. He asked if I would like to contribute an article to the Malaysian Nourishment food and health journal. I think he must be joking.

Me? write an article for a food magazine? I can hardly believe that. Wow! I got goosies all over!! Fortunately, I had the presence of mind to get a picture with this young handsome chef who is so kind to offer his opinion on my macarons (especially since it was favorable).

I am eager to share with you the new fillings recipe because it must be good when the compliment comes from a chef. 

Vanilla Macarons with kumquat dark 

chocolate and cointreau fillings

Vanilla Macaron shells:

83 grams icing sugar

64 grams ground almonds

53 grams egg whites (about 2 small eggs), aged for 48 hrs at room temperature

28 grams granulated sugar

coloring (optional)

½ tsp vanilla extract

Method to make the shells: (click to see the step-by-step photos)

Sift almond flour and icing sugar into a mixing bowl and set aside.

The old lady at work with Ranger keeping an eye 

to make sure everything was done correctly. LOL!

Please ensure the mixture is dry is entirely dry. After it is well mixed, add in coloring and blend in. In a large clean, dry bowl whip egg whites on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to ALMOST stiff peaks like in the photo. With a flexible spatula, gently fold in almond and icing sugar mixture into egg whites until completely incorporated. The mixture should be shiny and 'flow like magma.' When small peaks dissolve to a flat surface, stop mixing. Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets lined with parchment paper and try to have equal size circles. If you want to have uniform size of shells, draw circles before you pipe. 

I am so happy that I finally got 

these shells to look more decent

Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form or when you gently touch the top of the batter, it does not stick to your finger. Place baking sheet into another bigger baking sheet. Bake, in a preheated 140°C oven for 20 minutes. Remove macarons from oven and transfer parchment paper to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment paper.

Note: if the batter is overmixed, you will get flat shells and if it is undermixed, you will get Dolly Partons (click link to find out why Dolly Partons). LOL! So, be mindful when you mix the batter. 

Fillings recipe:

Kumquat compote with cointreau:
(adapted from Wendy of Table For Two and More with slight modification)

200gm kumquats, removed seeds

2 tbs cointreau (more or less to individual taste)

80gm Sugar

200gm Water

Method:

Half kumquats and remove seeds. Put cleaned kumquats, sugar and water into a saucepan and cook (on med heat)until the kumquat looks glossy and soft. Let cool and puree. Add cointreau and mix well.

Chocolate ganche:

100gm dark chocolate

200gm cream

Method:

Put cream in a microwave safe glass bowl and heat on high for 2-3 minutes, until just about to boil. Put chocolate in a medium sized glass bowl and pour hot cream over. Let sit for a minute or two then stir with a wooden spoon until completely smooth.

Kumquat dark chocolate cointreau fillings:

Add equal amount of  kumquat preserves and chocolate ganache and mix well. Put into a piping bag and pipe onto macaron shells. 


So what about the berries pie demo? I am sure you would like have the recipe from Chef Khang. I promise I will share with you in my next post. 

I am submitting this to Aspiring Bakers Challenge #17 - March Macaron Madness (March 2012 ) hosted by Alan from Travelling Foodies