Kevin and Angela wedding at 18/10/2008

Kevin and Angela

我家老爷的全家福

22-10-2008 First Lesson of cake making.

List of Menu (Day 1)

1) Chocolate Eclair

2) Cream Puffs

3) Profiterollers

4) Custard Sauce

5) Choux Pastry

Eclairs coated with melted chocolate.

Red man whipping cream

Whisk at high speed until stiff peak form.

Cream Puff


Eclairs

Ingredients for the Choux Pastry:

1) 500ml Water

2) 240g Margarine (I used csc butter)

3) 300g plain Flour Sieved (Use Prima Flour)

4) 8nos. of Egg

5) Pinch of sugar and salt.

Method:

1) Bring the water, sugar, salt and margarine to the boil.

2) Remove from the heat.

3)Add the sieved flour and mix in with a woodland spoon.

4) Return to a moderate heat and stir continuously until the mixture leaves the sides to the pan

5) Remove from the heat and allow to cool.

6) Gradually add the beaten eggs and mix well.

Ingredients for the Eclairs :

1) Same as choux pastry

2) 30g of cook chocolate (Melted with some butter/magarine.

Eclairs :

1) Put the choux pastry into a piping bag and pipe into 6cm lengths on a lighting greased tray.

2) Bake for 180derees for 30 minutes, and allow to cool.

3) Slit one side with a knife and fill with custard sauce mixed with whipping.

4) Dip the top of the eclairs in melted chocolate.

5) Other decoration may be applied.

Profiterollers :

1) Put the choux pastry into a piping bag with a small nozzle.

2) Pipe onto a lightly greased ttray.

3) Bake for 180 degree for 10 mins to golden brown.

4) Use decoration and garnish for soup.

Custard Sauce :

1) 500ml full cream milk

2) 100g sugar

3) 60g custard power (Mixed with some Water to diluted)

4) Boil the milk with sugar.

5) Add in diluted custard power and stir to the boil.

6) Let it cool.

7) Add in beaten whipping cream.

大女儿当花童

小女儿当花童