Friday, 20 November 2015

Shepherd's Pie

I love shepherd's pie and used to have it when we eat out at the cafe. Being such a fan of it, I've decided to try my hands at making one for the family.  Surprisingly, it's not that difficult at all. It certainly made my day when my girl had her first mouthful and exclaimed, "That is sooo good!". Now which mom wouldn't like to hear that?!

Shepherd's Pie


500g lamb mince
1 Tbsp olive oil
1 onion, finely chopped
1 carrot, chopped into small cubes
2 Tbsp plain flour
1 1/2 cup vegetable stock
1 dried bay leaf
1 Tbsp Worchestershire sauce
1 Tbsp tomato paste
1/3 cup frozen peas
pinch of salt
ground black pepper
4 potatoes, peeled
40g butter
1/2 cup milk


1) To prepare the filling, heat oil in a large saucepan over medium heat. Add in the onion and fry till brown and fragrant.

2) Add the carrots and cook until soft.

3) Add the lamb mince. Stir and break up any lumps of meat and cook until the lamb changes colour.

4) Stir in the flour and mix till combined. Add in the stock, bay leaf, Worchestershire sauce and tomato paste. Bring to the boil, then reduce the heat to low. Continue to simmer until the sauce thickens, about 25 mins, stirring occasionally.

5) Add in the peas and stir to mix well. Season with salt and pepper to taste. Turn off heat.

6) To make the potato mash, cook the potatoes in a saucepan of boiling water until tender, about 15 mins. Drain well and return to the pan. Add in the butter and mash until smooth with a potato masher. Add milk and mix until combined. Season with salt and pepper to taste.

7) Preheat oven to 200C. Scoop the lamb mince mixture into an ovenproof dish. Top with the mashed potato and use a fork to rough up the surface.

8) Bake for about 20-25 mins until the mashed potato is golden brown. Serve immediately.

Tuesday, 27 October 2015

Almond Puff Pastries

These almond puff pastries are great as an afternoon snack or for kids' school morning tea break. I can't believe how easy it is to make them especially with the store bought ready rolled pastry. I just love the sweet flaky crunch of the pastry and let me warn you ... they can be pretty addictive!

Almond Puff Pastries


2 sheets ready rolled puff pastry
2 Tbsp egg white
2 Tbsp castor sugar
100g almond flakes
3 Tbsp castor sugar 


1) Lay out the 2 sheets of puff pastries.

2) Add the 2 Tbsp of castor sugar to the egg white and mix well.

3) Brush the egg white mixture onto the puff pastries evenly.

4) Sprinkle almond flakes on top of the pastries.

5) Lay a sheet of baking paper over the pastries and lightly press to secure the almond flakes onto it.

6) Remove the paper and sprinkle the remaining castor sugar generously over the almond flakes.

7) Cover with the baking paper again and place in the freezer for at least half an hour.

8) Preheat oven to 200C.

9) Remove pastries from the freezer and cut into small rectangle sizes.

10) Place on a baking sheet and bake for 12 mins until the pastries have puffed up, then reduced temperature to 160C and bake for another 5-10mins or until the top is golden brown 

Note : Keep a watchful eye as they tend to brown quickly due to the sugar. I got an earlier batch burnt as I didn't keep a close watch. All oven temperatures differ so please adjust accordingly.


Tuesday, 22 September 2015

Lemon Tart

A friend of mine had a good harvest from the trees in her backyard and was so kind to give me a bagful of lemons recently. My own pitiful little lemon tree unfortunately wasn't fruitful at all this year after giving me a good supply last year.

Well, what do you do with so much lemons? Lemon tart, of course! This is my first attempt at making lemon tart, though I've made egg tarts many times before. I love the extra hit of zesty and tangy lemon flavour and it gives you that extra lift to your taste bud.

To make the tart look even more inviting, I've decorated it with whipped cream rosettes and lemon slices.

Hope you like it too. Bon Appetit!

Lemon Tart
(makes a 20cm round tart)
recipe adapted from Rita Ho's cookbook


Shortcrust pastry/Pate Brisee
300g cake flour
20g icing sugar
225g unsalted butter, chilled
3g salt
1 egg yolk
30ml ice water
butter, to grease the tart pan

Lemon custard
5 eggs
1 egg yolk
120g castor sugar
200ml heavy whipping cream
3 lemons

icing sugar to dust
heavy whipping cream, whipped
lemon, cut into thin slices


Lemon custard

1) Rinse and wipe water off lemon. With a grater, grate zest off lemons. Do not grate too hard to avoid getting into the bitter pith. Cut lemons in halves and squeeze out juice. Mix juice with grated lemon zest. Set aside.

2) Beat eggs and egg yolk. Blend with lemon zest, lemon juice and castor sugar. Stir until sugar melted. Seal with cling film. Chill in a fridge overnight.

Pate Brisee

1) Cut chilled unsalted butter in cubes. Chill and set aside.

2) Sieve cake flour, icing sugar and salt twice. In a blender, blend the flour mixture with butter cubes at low speed until fine.

3) Continue to blend at low speed, adding egg yolk and ice water. Blend until incorporated. 

4) On a clean working table, with your wrist, divide dough into portions and gently knead to a whole piece of dough again. Seal with cling film. Freeze in a fridge for at least 1 hour.

5) Grease the tart pan with a little butter.

6) Dust the work surface and rolling pin with flour. Roll out thawed dough to 2-3mm thick. Place onto the tart pan. Cut excess dough off the edges. With a fork, poke some holes on the dough. Chill for 1/2 hour.

7) Preheat oven at 180C. Take out tart pastry from fridge. Cover pastry with baking paper and place baking beans (can be replaced by beans and rice) on top. Bake for 15 mins and remove from oven.

8) Remove baking paper and baking beans. Bake for another 5 mins. Take out and leave to cool.


1) Remove lemon filling from the fridge. Mix well with heavy whipping cream. Strain the mixture through a sieve.

2) Pour filling onto the pastry tart until 90% full. Bake at 180C for about 30 mins or until filling is just firm. (If you're using smaller tart pans, reduce the baking time. Just ensure the filling just gets set, not overdone.)

3) Let the lemon tarts cool. Remove from the pan. 

4) Dust with icing sugar. Pipe whipping cream rosettes on the tart and decorate with thin lemon slices on top.

A well-deserved slice for tea ...

"When life gives you lemons, make lemonade!"

Tuesday, 8 September 2015

Blueberry Roll-Up Cake

I enjoy making pretty looking cakes and today I decided to take a step further by trying out this roll-up cake that will give my guests a pleasant surprise when I cut into the cake. 

Instead of seeing horizontal layers inside, they will be surprised by vertical layers of sponge and cream. A sure way to put a smile on anybody's face! 

Hope you will enjoy making this cake as much I did!

Surprise inside cake!

Blueberry Roll-up Cake


5 egg yolks (medium)
50g corn oil
50g milk
20g castor sugar
85g cake flour

5 egg whites (medium)
1/4 tsp lemon juice, optional
50g castor sugar

Blueberry sauce
100g blueberries
30g sugar
1/2 tsp cornflour
pinch of salt
30ml water
1/2 tsp lemon juice, or to taste

For decoration
450ml dairy whipping cream/heavy cream
4-5 Tbsp icing sugar, or according to taste
almond flakes, lightly toasted


1) To make the blueberry sauce, place the sugar, cornflour, salt and water in a small saucepan and stir until smooth.

2) Gently stir in the blueberries and place the saucepan over medium heat.

3) Cook (simmer) the sauce until the liquid thickens and becomes clear, stirring gently occasionally (about 10 mins). Some of the blueberries will break down but others will remain whole. The longer you cook the sauce the thicker it will become (if sauce is still too thin, add a little cornflour diluted in a bit of water to help thicken the liquid).

4) Remove from heat and stir in the lemon juice. Taste and add more if needed. Set aside to cool completely.

5) Line a 10" x 13" swiss roll pan with baking paper. 

6) To make the cake, lightly whisk egg yolk with sugar (20g). 

7) Add in corn oil and stir to combine. Next, add in the milk and combine well.

8) Fold in the cake flour, mix well and set aside.

9) Add lemon juice to the egg white and beat until foamy. Gradually add in sugar (50g), and beat until stiff peak and glossy.

10) Take 1/3 portion of the egg white mixture and using a handwhisk, mix with the egg yolk mixture until light. With a rubber spatula, gently fold in the rest of the egg white mixture until well incorporated.

11) Pour the batter into the prepared pan and smooth the top to level evenly. 

12) Bake in the preheated oven at 160C for 25 mins or until it springs back when lightly touched. 

13) Cool the cake on a wire rack until it reaches room temperature.

14) Meanwhile, prepare the cream filling by beating the whipping cream until thick. Add in sugar and whisk until firm. 

15) For the blueberry cream, scoop about 1/3 of the whipped cream into a bowl and add in some of the blueberry sauce and mix well until you get an even blue coloured cream. (If not using immediately, place the whipped cream in the fridge until needed).

16) To assemble the cake, place it on a clean piece of baking paper (same size as the cake). 

17) Cut the cake with a serrated knife into four equal pieces.

18) Cut through the underlying baking paper with a pair of scissors in the same places that you cut the cake.

19) Spread a layer of blueberry cream on one of the strips. 

20) Using the baking paper as support, tuck the cake into a roll and continue tucking and rolling until you get a small neat roll. Place the rolled cake upright on a serving plate, so that the spiral of cake and filling is visible at the top.

You might want to apply a thinner layer of cream at the
 center of the roll as I think I applied a bit too much!
21) Apply cream filling to the next strip and lift it up using the support of the baking paper and wrap it around the roll on the serving plate, continuing from the edge where the first roll ended.

22) Continue with the next two strips, to make one big rolled up cake.

You can neatly trim off the end of the last strip to make the cake look rounder
23) Finish by frosting the sides and top of the cake with the whipped cream. Spoon the blueberries and sauce (not too much liquid) on to the middle of the cake. Pipe out dots of cream around the circle of blueberries. Stick the almond flakes onto the sides of the cake.

24) Refrigerate the cake until ready to serve.

Tuesday, 1 September 2015

Vanilla Custard Slice

I'm a fan of Donna Hay and I just love her simple and delicious recipes. When I first saw her vanilla custard slices, I knew I just had to give it a try myself. Crisp on the top and bottom layers, while rich and creamy in between, it's simply a delightful dessert to enjoy!

Vanilla Custard Slice 
(adapted from Donna Hay's recipe with slight change)

2 sheets puff pastry, thawed
1 cup (250ml) milk
1 cup (250ml) single cream
40g unsalted butter, chopped
1 tsp vanilla extract
80g castor sugar
35g cornflour
85ml water
4 egg yolks
icing sugar, for dusting


1) Preheat oven to 180C. 

2) Place the pastry sheets on baking trays lined with non-stick baking paper. Top each pastry sheet with non-stick baking paper and place an additional baking tray on each pastry sheet as a weight (to prevent pastry from puffing up). Bake for 20-25 mins or until golden.

3) Cool completely on wire racks. Using a serrated knife, trim the pastry sheets to 18cm square. Set aside.

4) Place the milk, cream, butter, vanilla and sugar in a medium saucepan over medium heat and cook until just boiling. Remove from the heat.

5) Combine the cornflour and water and whisk into the hot milk mixture with the egg yolks. Return to the heat, whisking, and bring to the boil. Cook, whisking, for 30 seconds- 1 min or until thickened.

6) Place 1 pastry sheet in the base of a lightly greased 18cm square cake tin lined with non-stick baking paper.

7) Top with the custard and the remaining pastry sheet and press down gently. Refrigerate for 3-4 hours or until set.

8) Dust with icing sugar and slice to serve.

Tip : Ensure you have enough baking paper hanging over the sides of the tin so you can lift the slice from the tin after it has chilled.

Saturday, 22 August 2015

Homemade Baileys Chocolates

I've always love the liquor filled chocolates sold especially during the Christmas seasons. Decadent and pleasantly intoxicating, they're a real treat and delight to enjoy.

I was surprised to find out that they are actually quite easy to make at home. And as long as you use a good quality chocolate, they are just as good as the ones sold. 

Now, these would make excellent gifts for special occasions like Christmas, Valentine's Day, birthdays, etc., don't you think?

Homemade Baileys Chocolates
(makes about 18)

130g dark chocolate (try to use good quality chocolates, it makes all the difference!)
40 ml fresh cream
3 Tbsp Baileys Irish cream


1) Melt 50g of the chocolates in a bain marie (by placing the chocolates in a heatproof bowl over a pot of boiling water) or using a microwave.

2) Using a silicone brush (or the back of a small teaspoon), spread a thin layer of chocolate on to your silicone mould.

3) Leave the mould in the fridge for about 5 mins until the chocolates have solidified.

4) Remove from fridge and apply another layer of chocolate onto the mould. Make sure the mould is well covered with chocolate. Return to the fridge for another 5 mins.

5) Meanwhile, prepare the ganache by melting 40g chocolate over a Bain-Marie. Remove from heat and add in the cream and stir to mix well. Next, add in the Bailey's and mix until smooth and well blended.

6) Remove the mould from fridge and fill with the ganache until about 3/4 full. Return to the fridge for about 30 mins.

7) Melt another 40g chocolate over bain-marie and leave to cool down slightly. 

8) Remove mould from fridge and fill with melted chocolates (make sure it's cool down enough) to cover the ganache completely. Return to fridge for chocolates to harden, about 10 minutes.

9) Remove chocolates from the mould. Enjoy!  (I know you can hardly wait to try one now!)

Oozing with chocolate liqueur!

Going to try making Kahlua chocolates next!

Wednesday, 19 August 2015

Apple Strudel

This apple strudel is definitely made for my mum who loves apple pie. Just the smell of it fresh out of the oven is enough to get us excited.

With a nice cup of tea, we're all ready to settle down for a well deserved tea break!

(adapted from Through The Kitchen Door)


1 sheet ready-rolled puff pastry
4-5 green apples, peeled and diced into small pieces
25g butter
90g brown sugar
40g raisins
1/2 tsp cinnamon powder
2 Tbsp plain flour
some toasted walnuts, finely chopped
1 small beaten egg for egg wash


1) To make the filling, melt the butter and sugar in a saucepan. 

2) Add in diced apples and raisins. Stirfry the apples till tender and soft.

3) Add in cinnamon powder and flour to thicken it. Remove from heat and set aside to cool.

4) Place the puff pastry on a baking sheet lined with baking paper.

5) Spoon the filling mixture down the center of the pastry and sprinkle chopped walnuts over it. 

6) Using a knife or pizza roller, cut horizontal slits along the pastry on both sides of the filling.

7) Brush the pastry with beaten egg and fold over the slits to form a plait.

8) Brush the pastry top with the remaining egg wash. Bake at preheated oven at 180C for 20-25 mins or until pastry is puffed and golden.

This apple strudel is best served warm!

Friday, 14 August 2015

Kahlua Coffee and Walnut Sponge Cake

I have a bottle of Kahlua (coffee flavoured liqueur) which my sister has got for me from the airport dutyfree earlier this year and I must admit it has been sitting in my pantry for quite some time. I have meant to use it to make ice cream but being in the middle of a cold long winter, I really don't feel like having anything icy at all.

I love cakes with a hint of liqueur in them and so today, I've decided to try adding Kahlua (coffee flavoured liqueur) to my favourite coffee walnut cake. I was pleased with the result as what I got was a pleasantly light and soft cake filled with the beautiful flavour of coffee liqueur which is not overpoweringly rich.

Definitely an indulgent afternoon tea treat!

Kahlua Coffee and Walnut Sponge Cake

4 egg yolks
30g castor sugar
55g corn oil
2 tsp instant coffee powder (diluted in 1 tsp hot water)
4 Tbsp kahlua (add more if you prefer a stronger liquor taste)
105g cake flour

4 egg whites
90g castor sugar
1/4 tsp cream of tartar

Coffee Icing
300ml thickened cream
3-4 Tbsp icing sugar (depending on your sweetness preference)
2 Tbsp kahlua
1-2 tsp diluted instant coffee

80g dark chocolate, chopped into small pieces
100ml thickened cream
finely chopped walnuts

1) With a hand whisk, lightly whisk the egg yolks with sugar until light. 

2) Add in corn oil and mix well. 

3) Add in diluted coffee and kahlua and stir well to combine.

4) Sift in the cake flour and mix well.

5) Using an electric beater, whisk the egg whites and cream of tartar till foamy. Then gradually add in sugar as you beat. Increase to high speed and beat until the meringue is stiff and glossy.

6) Add 1/3 of the meringue to the egg yolk batter and mix well with a handwhisk.

7) In 2 batches, gently fold in the rest of the meringue with a spatula until well combined.

8) Pour the batter into a 7" ungreased round removable bottom cake tin and bake at a preheated oven at 140C for 25mins (at low rack), then increase to 160C for another 30 mins.

9) Meanwhile, prepare the icing by beating the thickened cream, icing sugar, coffee and kahlua until thick and creamy. Set aside in the fridge until ready to use.

10) To make the chocolate ganache frosting, place the chocolate pieces in a bowl.  Heat the thickened cream in a saucepan until it comes to a boil, remove from heat and immediately pour over the chocolate pieces. Stir until completely mixed and glossy. Allow to cool.

11) Once baked, remove from oven and turn the tin upside down on a wire rack and let it cool completely.

12) Once cooled, remove the cake from the tin by sliding a spatula along the sides of the tin to loosen the cake. 

13) Carefully cut the cake horizontally in half. Apply a layer of coffee icing over one half and sprinkle with some chopped walnuts. Lay the other half of the cake over it cover with the rest of the icing.

14) Sprinkle the top with more chopped walnuts and pour the cooled chocolate ganache slowly along the sides of the cake and let it drizzle down. 

Kahlua Coffee Liqueur

Macadamia Chocolate Chip Cookies

I had a visit from my cousin from Melbourne last month and she gave me a pack of raw macadamia nuts. Well, what better way to use them than to make chocolate chip cookies? These cookies are just heavenly and you just can't seem to stop at one!

Macadamia Chocolate Chip Cookies

(makes about 24)


115g unsalted butter, softened
80g brown sugar
1 medium egg
1/2 tsp vanilla extract
1 cup all-purpose flour
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup rolled oats
1 cup bittersweet chocolate chips
1/2 cup chopped madacamia nuts


1) Preheat oven to 180C.

2) Cream butter and sugar till light and fluffy. Beat in the egg and vanilla extract.

3) In another bowl, sift together flour, baking powder, baking soda and salt. Stir in oats.

4) Fold the flour and oat mixture into the batter.

5) Add in the chocolate chips and macadamia nuts and mix well together.

6) Using a rounded tablespoon, drop dough 5cm apart onto greased or lined baking trays. 

7) Bake the cookies for 12-15 mins or until golden.

8) Cool for 5 minutes then transfer to wire racks.

Friday, 31 July 2015

Baileys Chocolate Cake

I usually bake a cake for my mother's birthday every year and this year it didn't take me too long to decide on what cake to bake for her special day. 

Fresh from a recent home trip to Malaysia, I just bought a new bundt pan and managed to get a few bottles of Baileys' Irish Cream from the airport. I checked with my sister for ideas to bake with the Baileys and she recommended this gorgeous chocolate cake recipe from her blogger friend. 

This is such a simple and easy cake to make. I didn't bother with icing the cake but simply dusted some icing sugar over it and topped off with some pretty little rose buds. 

A simple and elegant cake perfect for the special occasion .... and it tastes divine!

Baileys Chocolate Cake
(makes one 8-inch cake)
recipe adapted from Waltzing Butterflies

230g unsalted butter
170g castor sugar
4 eggs
170g self-raising flour
4 Tbsp cocoa powder
pinch of salt
8 Tbsp (120ml) baileys irish cream
8 Tbsp (120ml) milk


1) Beat butter and sugar together till light and fluffy. 

2) Add eggs one at a time and mix till well combined.

3) Sift self-raising flour and cocoa powder together. Fold in half of the sifted flour and cocoa powder and salt into the cake batter.

4) Add in irish cream and milk. Mix till well blended and fold in the rest of the dry ingredients.

5) Pour mixture into a greased cake tin (I use a bundt pan for this occasion). Bake in a preheated oven at 170C for 40-45 mins or till skewer comes out clean.

Nowadays Baileys Irish Cream comes in different flavours. They even have hazelnut flavour
 but unfortunately I didn't manage to get that as they were out of stock.  I actually used
the chocolate flavoured Baileys for the recipe above and reduced the cocoa powder by half.

Sunday, 28 June 2015

Neopolitan Mochi Cake

My daughter loves eating Japanese mochi balls. There's just something about this gooey, soft and chewy dessert that is such a pleasure to eat. Today instead of making them into small balls, I have decided to make a baked version. Though still chewy like mochi, this cake has a slightly more dense texture. 

The neopolitan colours give it an attractive outlook and with three flavours (chocolate, vanilla and strawberry) in a slice, it's certainly a delightful dessert indeed.

Neopolitan Mochi Cake
(makes one 6" cake)
recipe adapted from Thirsty For Tea

225g glutinous rice flour
1 cup coconut milk
1/2 cup water
2/3 cup castor sugar
1 tsp vanilla extract
1/2 tsp baking powder

1 Tbsp cocoa powder, sifted
1 Tbsp strawberry syrup/powder


1) Preheat oven to 180C. Lightly grease a 6" round pan.

2) Using a hand whisk, mix together glutinous rice flour, coconut milk, water, sugar, vanilla and baking powder in a large bowl. Mix until well combined and batter is smooth.

3) Using a weighing scale, weigh and divide the mixed batter evenly into 3 portions and place them in 3 separate small bowls.

4) Add sifted cocoa powder into one of the bowls and blend well. Pour this cocoa batter into the greased pan and gently shake to even out. Cover loosely with foil and bake for 10 mins until lightly set. To test this, you should be able to touch the center without any batter sticking onto your finger. The edges of the cake will also have slightly pull away from the pan.


5) Pour the plain vanilla portion on top of the set cocoa layer and lightly shake to even out. Again cover loosely with foil and bake for another 20 mins until lightly set.

6) When the vanilla layer has set (use finger touch test), make the strawberry batter. Add 1 Tbsp of strawberry syrup (I use Nesquik strawberry flavour powder) to the last portion of batter and mix well. 

7) Pour over the vanilla layer and gently shake to even out. Cover loosely with foil and bake for 35-40 mins until fully set. The cake will appear slightly puffed up and pulled away from the sides of the pan.

8) Remove from oven and place on a wire rack to cool completely. Once cooled, loosen the cake by sliding a plastic knife along the sides of the pan. Tilt the pan over and gently ease the cake out onto a plate. Use a plastic knife to cut the cake into smaller slices.

9) This mochi cake is best eaten fresh but will keep for a couple of days wrapped in cling wrap. Enjoy!

Tuesday, 16 June 2015

Paris Brest with Coffee Cream

When I first saw this French pastry dessert in a pastry cookbook I bought, I knew straightaway that I wanted to try my hand at making it. The picture in the book looked so tempting and inviting, I wanted to taste it right away.

This delicious pastry was created by a French pastry chef to commemorate the Paris-Brest-Paris bicycle race and it was made in the shape of a ring to represent a wheel.

The key to making this choux pastry is to get the right consistency of the mixture. The original recipe actually called for a praline flavoured cream but being a coffee lover, I decided to make coffee cream icing instead to go in it. It gives a beautiful aroma and flavour to the pastry and matches perfectly with the crisp almond flakes.

Paris Brest


Choux Pastry
1/2 tsp salt
1  1/2 tsp castor sugar
125g plain flour, sifted
150ml water
60g unsalted butter, chopped, at room temperature
3 large eggs, lightly whisked

25g almond flakes

Coffee Cream
300ml heavy cream or thickened cream
4-5 Tbsp icing sugar (or adjust according to your sweetness preference) 
1 Tbsp coffee powder
1 tsp boiling water

extra icing sugar for dusting


1) Preheat the oven to 200C. Line a large baking tray with baking paper, draw 8.5cm diameter circles (leaving 3.5cm space apart each circles)  and then turn the paper upside down. 

2) Combine the salt, sugar and flour in a bowl and set aside.

3) Put the water and butter in a medium saucepan and bring slowly to the boil (the butter should melt before it comes to the boil).

4) Working quickly, remove the saucepan from the heat, add the flour mixture all at once and stir vigorously with a wooden spoon to combine.

5) Return the pan to low heat and cook, stirring vigorously, for about 1 min or until the mixture forms a smooth, thick mass that comes away from the side of the pan. (Do not overbeat the mixture or the pastry will not rise properly). Set the mixture aside for 5 mins or until cooled slightly.

Stir vigorously until the dough pulls away from the side of the pan

6) Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment (or you can beat by hand with a wooden spoon). Gradually add in the beaten egg as you beat the mixture constantly, ensuring it's mixed in well before adding more.

7) Continue beating in the egg until the mixture is glossy and falls heavily from the beaters. The mixture should fold in on itself when cut through with a spatula. You may not need to add in all of the egg once you have the right consistency (you don't want your mixture to be too watery).

This is the consistency to achieve

8) Spoon the choux pastry into a piping bag fitted with a small round nozzle. Pipe the dough onto the baking paper, following the circle. Pipe another circle of dough around the inside, leaving a tiny gap to allow spreading. Pipe a third circle over the gap between the 2 rings, then use your fingers (moisten with a bit of water) to very lightly smooth the surface slightly.


9) Scatter the almond flakes over the pastry, then bake for 25 mins or until the pastry is golden and puffed., Transfer to a wire rack to cool completely.

10) To make coffee cream, dilute coffee powder with the boiling water. Beat the heavy cream and icing sugar until thick. Add in the diluted coffee and continue to beat till stiffTake care not to overbeat.

11) Use a sharp serrated knife to slice the Paris Brest in half horizontally. Spoon the coffee cream in a large piping bag fitted with a star nozzle. Pipe the filling onto the base. Top with the pastry ring. Repeat with the rest of the pastries and dust icing sugar over them.

12) Serve and enjoy!

Bon Appetit!