sea-salt caramel custard

397 g sugar

  50 ml water

  80 g unsalted butter, at room temperature

400 ml fresh milk , (add in 3 tbsp of plain flour to combat the humidity) 

    2 Tbsp sea salt, to taste

147 g egg yolks

600 g unsalted butter, at room temperature

method:

1.Prepare a heavy, solid and light coloured saucepan, so you can monitor the caramelization process. stir together sugar, and water , under medium heat,  until the sugar dissolve. you may add more water if you find that the sugar is still dry. Swirl the saucepan.don't stir as it may cause the caramel become bitter. watch the colour, when it turn into light amber, add in 80 g butter n 400 ml fresh milk bring to a boil. or until all the caramel dissolve, add in the sea salt, taste it, if you think that is not salty enought, you may add more salt, remove from the heat. 

2. In a medium bowl, whisk the eggs yolks for 15 minutes. Wish in 100 ml of hot caramel mixture. Then pour the remaining eggs yolks into the saucepan with the remaining hot caramel mixture. Heat over very low heat, Stirring constantly from the bottom of the pot, don't be surprise that it takes hours for the custard to thicken. Let it cool

3. In a mixer with a whisk attachment, beat the butter until light and fluffy, slowly whisk in the cooled custard til light and creamy, Use immediately or keep tightly cover up for 3 days in the fridge, freeze for 1 month.  Re-whip before using.

Shiny ganache glaze

Recipe from cakewise

454 semisweet chocolate, cut into pieces, or you may use hershey's semi-sweet chocolate chips
99 g coarse sugar
355 whipping cream
30 ml corn syrup

Method :
1. Cut the chocolate into small pieces
2. boil coarse sugar and shipping cream, pour into cut chocolate, stir in corn syrup, start stir slowly until all the chocolate is melted n blended. you can use it for operacake

Resep diambil dari bakewise
454 g coklat sedikit manis, bisa juga menggunakan coklat butiran hershey's
99 g gula pasir
335 g whipping cream
30 ml sirup jagung

Caranya:
1. Coklat dipotong menjadi kecil2 , tujuannya supaya mudah dilarutkan
2. didihkan gula dengan whipping cream, tuang kedalam coklat yg telah di potong halus, masukan juga sirup jagung, mulai adu dari bagian tengah secara perlahan, hingga semua coklat meleleh dan tercampur rata. Gunakan untuk  operacake.

Silky Creme Anglaise coffee buttercream

Heavenly smooth, rich awesome buttercream, worth the time spent to make it. Don't do it if you are in a rush. Perfect for Opera CakeRecipe adapted from Shirley O.C
10 g instant coffee
400 ml whole milk
397 g sugar, divided
147 g egg yolks
680 g unsalted butter, at room temperature. I use Elle & Vire

Krim yang sangat lembut, rasanay luar biasa enak, tidak percuma membuang waktu banyak untuk menyelesaikannya. Jadi jangan lakukan kalau waktu mepet. Resep diambil dari Shirley O.C . Sempurna sekali untuk olesan kueh Opera.
10 g kopi bubuk instan
400 ml susu murni segar
397 g gula pasir, dibagi
147 g kuning telor
680 g mentega tawar, suhu ruangan,s aya menggunakan mentega Prancis Elle & Vire 

method:
1.Prepare a saucepan, stir together milk and instant coffee and bring to a boil. remove from the heat. Stir in 51g of sugar until it dissolve.
2. In a medium bowl, whisk the eggs yolks for 3 minutes and add in the remaining 349g sugar. Wish in 59 ml of hot milk. Then pour the remaining eggs yolks into the saucepan with the remaining hot milk. Heat over very low heat, Stirring constantly from the bottom of the pot, don't be surprise that it takes hours for the custard to thicken. Let it cool
3. In a mixer with a whisk attachment, beat the butter until light and fluffy, slowly whisk in the cooled custard til light and creamy, Use immediately or keep tightly cover up for 3 days in the fridge, Rewhip before using.

Caranya:
1. siapkan panci, didihkan kopi bubuk instan dan susu segar. angkat dari kompor, aduk hingga larut 51 g gula pasir.
2. siapkan mangkok ukuran sedang, kocok kuning telor selama 3 menit, lalu masukkan sisa gula pasir sebanyak 349g. lanjutkan pengocokan, lalu tuang campuran susu sebanyak 59 ml, kocok hingga tercampur rata, lalu tuang ke panci dan masukkan sisa campuran susu, panaskan di api kecil, hingga adonan mengental, aduk bagian bawah untuk menghindari ke-gosongan, jangan akget kalau itu butuh ber jam-jam proses pengadukan hingga adonan mengental. sisihkan dan biarkan mendingin.
3. Sediakan mixer, kocok mentega hingga enteng dan lembut, secara perlahan masukkan adonan yang telah dingin tadi, lanjutkan pengocokan hingga krim menjadi lembut dan enteng, siap digunakan atau boelh di simpan di kulkas tahan 3 hari, kocok kebali saat mau digunakan.

Whipped cream

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Recipe from the Junior
Ever wonder why the whipping cream decoration at the bakeries hold it shape perfectly? here's the secret.
1 tsp unflavoured gelatine powder
1 tbsp (15 ml)water for Bloom the gelatine powder
240 ml whipping cream
1 tbsp (15 g) coarse sugar
1 tsp pure vanilla extract

Method:
1. you need a stand mixer with cover. Put the stainless medium size mixing bowl in the fridge, let it cool, it will help to whipped a better whipping cream.
2. Place the gelatine in a stainless bowl, add in the 1 table spoon water, let it Bloom for 5 minutes.
3. a another bigger stainless steel bowl, boil a 3 cm high level of water, place the stainless bowl that contain the bloom gelatine, stir it until it melt,turn off the heat, let the bowl with gelatine stay in the hot water bath.
4. Take out the stainless bowl from the fridge, pour in the whipping cream, whip the cream on high untill soft peak just began to form, pour in the sugar,with the mixer still running beat until the cream stand up in peaks, DON'T OVER MIX, Beat in the Vanilla, follow by the warm gelatine, beat until incorporate. Refrigerate for at least 30 minutes but not more than 1 hour. Use immediately.

3 gorgeous eggs

Ah 3 humble eggs. It can a Delicious topping for Vegetable, steam fish or even porridge.
You need :
1 Century egg, diced
1 Salted egg, take only the yolk, diced
1 egg yolk
1 garlic , chopped
2 shallots , chopped
1 tbsp cooking oil

Method :
1. heat the oil stir in garlic and shallot
2. add in the 3 type of eggs, stir for 5 minutes, or until the salted egg yolk change colour, set aside, n serve as topping

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