U guys are amazingly kind!

No one mentioned about my previous entry on the identical photos. Heh!

For a while, i had expected some back lashing. I mean, 2 identical photos but with different focus point?!?! What an easy way out! *grin* Alas, no one said anything!

WAIT.

Errr.. you did notice the different focus point, didn’t you?

:P

Anyway, back to this entry.

Durian.

+

Tiramisu.

A match made in heaven!

I believe durian needs no introduction in this blog anymore.

After Durian Cake and Durian Puffs, i bet you’d know how much i love durians by now aye? I think i had made it quite clear earlier? Damn, i’m really so Dory these days! *clicks on the Durian Cake entry* Aahh okieee, i did!

So yes, durian and tiramisu…

On a scale of 1 to 10, 10 being extremely impatient and 1 being i don’t really care, photographing these precious in cups propelled my already-not-so-patient nature to 9.9 (!!) and i kid you not. Usually, i could carry on shooting for 5 to 10 minutes, playing with the angles and my few props but this tiramisu, let’s just say.. i didn’t even give a damn how the photos turned out because all i wanted to do was to wolf all of it down. STAT!

Man, you have no idea how trying it was, fighting the urge to just to drop the camera and EAT! You know, one of those very rare ‘screw the photos…screw the blog. I just wanna eat the friggin food‘ moments. In this case, it was durian-misu!

Durian Tiramisu

(adapted from here)

~ Oh yes, do check out Cuisine Paradise’s Eggless Durian Tiramisu too while you’re at it. Ellena’s version looks equally lip-smacking if not more ;)

*yields 6 cups + 1 full casserole in the smallest size
* as for lady’s finger, i like this brand starts with V that can be found in all Cold Storage, Singapore. the packaging is orange in colour.

Syrup
90 ml water
90 ml milk
75ml Bailey
15 ml rum
1 teaspoon vanilla
1.5 tablespoons melted chocolate or chocolate syrup

Cream

500g mascarpone cheese
250 g whipping cream
500g durian flesh, pureed with hand blender
50-70g sugar
15 -25ml XO whisky or Otard

Method
Roast the lady fingers in the oven at 160°C for about 5 minutes. (Optional) could be done without. Roasting the ladyfingers will give the cake a better flavor.

First make the cream and place in the refrigerator.
Beat very well the whip cream + the above sugar until sugar is dissolved, make sure you don’t mix it too much (whip cream can turn to curds if over beaten), and then, beat the cheese for just a few seconds. Combine cream, cheese and durian. Add whisky. Mix well.

For the syrup
Place all the ingredients into a measuring cup and warm 30 seconds in the microwave. It doesn’t need to be hot, just warm would do.

Assemble the cake
Place a layer of lady fingers on the bottom of the baking pan, using exactly half the liquid sprinkle all over the lady fingers, make sure you don’t put too much in one side and less in other areas.

Take a tea strainer and powder with cocoa (about 1 full teaspoon-if needed more add as desire) all over the lady fingers.
Take 1/2 of the cream mixture and place it in the middle of the cake. This is a little tricky… cream tends to stick to the spoon and get loose because of the cocoa powder. What I do, is push the cream towards the sides of the pan, until it touches the walls. The cream must touch the walls all around, and make sure the cream is spread well and no holes are communicating with the lady fingers bellow. We don’t want any liquid to go to the layer bellow.

Place next layer of lady fingers over the cream, sprinkle the rest of the syrup, sprinkle with cocoa and place the rest of the cream on top of everything. Level well and sprinkle plenty with cocoa.

Refrigerate over night.
(which i doubt you would. I didn’t)

——————————————

Halfway through fiddling with the camera, i decided i had enough. I took the spoon and well, the rest of the story… it’s for me to know and not for you to find out. Not good for ma image, y’know! (if, i had one to begin with that is) HA!

I went into action (read : snap, click, snap) with 5 full cups (of tiramisu).

And I came back with just 3 + 2 empty ones.

Photography can never be more satisfying than this! HEE!

*burrrrppp*

if u must know, i call this, my cuppa haven~

If you love durian and if you love tiramisu, you MUST, MUST give this a go.

Bet you will come scolding me after that… for causing you much distress with your extra kilos! ;)

After my first and only attempt, i have been thinking of making this cake again for the longest time.

As i take feedback for all my food very seriously, i changed the previous sponge cake used to chiffon cake. The family prefer the lighter and airier cake when they indulge in this cake. Nothing too heavy, they say.

Guess how many attempts did i try before i managed to get the chiffon cake in a non-tube tin right?

2, again!

Horrors!!!!!

The first recipe i used instructed bakers to line the side of the cake tin but i didn’t. From what i know, lining the side and bottom of the tin would simply spell disaster for chiffon cakes. So what i did was to just line the bottom and that was it. To my disappointment, it collapsed quite a bit once it was outta oven. Sigh.

For my second attempt, i stuck to the first recipe but this time, i followed the instruction to the T. I lined the side of the pan. But guess what? It collapsed much more than my first attempt once it was outta oven! Double sigh.

i’m stingy with fresh cream frosting, which explains why my frosting is never nice!  i spread the thinnest layer as possible..

That was when i decided i shouldn’t use the recipe anymore. Pity it didn’t work out for my first 2 tries… but hmm.. i will be trying it again because i love how little flour it uses. I can just imagine how light it would turn out to be!

Note to self : when attempting this first recipe again, use 6 eggs instead of 4, and bake it in a removable base 9″ cake tin.

After doing some research and reading on my own, i finally decided on this recipe (below) for my 3rd attempt. This time, i ditched the instruction on lining the base of the cake tin. Instead, i baked it in a 9″ cake tin with removable base without lining and greasing. I promised myself it will be my last attempt. I swear if it doesn’t turn out well again, i’ll sit at 1 corner and eat up all the durian flesh which i saved just to make this cake.

But 45 minutes later….

OH MAMA MIA!

The cake didn’t collapse right after i take it out of the oven!

No greasing and no lining worked!

WOoooooo hoooooooooooooooooooooo!!

Sometimes, i guess we should just take instructions with a pinch of salt aye?

By the way, in case you’re wondering how i cooled my chiffon cake in a normal cake tin, this is how i do it.

All you need is 4 cups of the same height. :)

TRIPLE LAYER DURIAN CAKE

adapted from: SKY HIGH – IRRESISTIBLE TRIPLE LAYER CAKES by Alisa Huntsman and Peter Wynne

Love how light the chiffon cake is… Absolutely lovely in layer cakes!

**  i 3/4-ed the recipe below for my 9″ cake

For the Cake
8 eggs, separated
1/4 cup oil
1/3 cup water
1 cup of sugar
1 and 3/4 cups of cake flour
1/2 teaspoon of baking powder
1/2 teaspoon of salt

Method

1. Preheat the oven to 350F degrees.

2. In a med-large bowl whisk together the egg yolks, half portion of the sugar, oil and water.

3. Sift the flour and  baking powder and salt into a large bowl. Whisk gently to combine.

4. Make a well in the center of the dry ingredients. Pour in the egg yolk mixture and mix to create a smooth paste. In the bowl of an electric mixer, whip the egg whites on medium speed until light and frothy. Slowly add the remaining sugar and continue to beat until stiff peaks form.

5. Add one-third of the egg whites and fold in to lighten the batter. Fold in the remaining egg whites. Transfer to the cake tin.

6. Bake for about 30-40 minutes or until a cake tester comes out clean. Invert the cake immediately and let it cool completely in the tin. Once cool run a knife around the cake to in order to un-mold the cakes. Lift the cake and run knife along the base before un-molding it completely.

For durian puree
flesh of 3-4 durians (roughly 500g)
1 tbsp milk
10-15 tbsp cream
3 tbsp XO whisky

1. Puree the durian flesh with a tablespoon of milk till 80% smooth.

2. Fold in cream and whisky.

To assemble the cake

1/3 cup rum

1. Place one layer on a cake stand. Brush the surface with rum generously.

2. Top with half the durian puree and spread it evenly. Repeat with the remaining layers.

3. Frost the top of the cake and the sides with fresh cream frosting.

To decorate

cubed chiffon cake from my failed attempts. HAHAHA! — i usually do not throw away my failed food ;)

Verdict :

The durian cake loving family gave me 2 thumbs up this time. It was my MIL’s birthday cake actually… hence, no proper photographs were taken because i was still assembling the cake just 4 minutes before we left for the dinner! (yes, i only need 4 minutes to change and freshen up at times like these + take 1-2 shots of the cake before rushing off like a madwoman. heh)

Talk about last minute work….

I’m hopeless!

For myself, i must say i love the cake tremendously. However, if i were to bake this again, i’ll double my durian puree portion! HAHAHAHA! As you may have already suspected, i’m totally crazy over durians. I’ll gladly skip all my main meals and just eat durian, only durian, if i’m permitted to!

And nope, i is no kidding yo!

If you like, do check out my Durian Puffs too!

Choux pastry… somehow the word pastry intimidates me and i have no idea why!

Cakes, cookies, bread, no problem but pastry and tarts, i’m a little afraid to be honest. Perhaps it’s the rolling, — though choux pastry needs no rolling — perhaps, it’s the pressing and shaping (for tarts etc).

*shrugs* I really don’t know.

As you know, durian is in season right now and as a die-hard-durian-lover, i did not just frequent my favourite stall once, i went thrice + 1. In total, i suspect i’ve had more than 50 seeds in the past 2 weeks. Many times after pigging out, i’d tell myself, Stop! No more! But the next thing i know, i’m back at the durian stall, picking up more durians!

I is terrible!

Usually, i like polishing the durians off just like that…. So, why durian puff?

Well, because the sister requested and also, i had waaaayy too much until i was a little jelak (umm.. for that 2 days only though :P) hence out came durian puffs!

Oh, it turned out that Choux Pastry isn’t that intimidating at all!

How to Choux Pastry guide.

Recipe from Florence

For 8 puffs

85ml water
50g butter
pinch of salt
1/4 tsp sugar
1/4 tsp vanilla essence
50g bread flour
20g cake flour — i didn’t bother with cake flour, substituted with plain flour –
2 eggs (lightly beaten)

1. Cook water, butter, sugar and salt in a saucepan till bubbling hot. Turn the heat to low.
2. Add in the flour mixture in one go and mix with a wooden spoon till a dough is formed
(picture on the left)
3. Still on low heat, cook the dough for 1 – 2 minutes till a thin white film is formed at the bottom of the saucepan.
(picture in the middle)
4. Transfer dough to a mixing bowl and beat till it is lukewarm.
5. Add in egg by thirds and mix till well blended and smooth. It needs to be glossy looking. Test the batter by taking a scoop of it and it hangs down and form a smooth triangular shape, it means u’re on the right track ;)
(picture on the right)
6. Place batter into piping bag and pipe it onto a lined pan in rounds of about 5cm in diameter. Spray some water on it. (i piped mine 5cm and it turned out HUGE! will pipe 2cm and get 20 small puff pastry instead. i like them mini :))
7. Gently smoothen out the pointed peaks with a moistened finger.

8. Bake at 200C for 25 (mine took only 20) minutes then 180C for 8 – 10 minutes or till dry and golden brown in color.

Durian filling

200ml whipping cream (will reduce this to 150-170ml)
1 tbsp rum
550g durian pulp
3 tbsp milk

1. Whip up whipping cream to a soft peak.
2. Fold in durian pulp. Stir in milk and rum.
3. Put fillings in a piping bag and pipe it out into the baked choux pastry.

And VOILA!

Durian Puffs for ya ;)

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