My Favourite Chocolate Chip Cookies

Chocolate chip cookies

Hi All!

The commencement of school has inundated my time, haven’t had much energy to blog. Thank you to all those who encouraged me to continue blogging and to keep on persevering during this busy period.

Chocolate Tart - the short crust was SO HARD to get combined, but the result was a light and crispy crunchy base :D

Chocolate Tart – the short crust was SO HARD to get combined, but the result was a light and crispy crunchy base πŸ˜€

This past month been juggling 6 subjects and all the assignments that come along with them. A little stressful, but every week I’ve had the opportunity to create some wonderful items.

Swiss roll - the best I've ever had, it was so SOFT :D.... the running joke at school was that my Chef is of Swiss Origin and she had to make a Swiss Roll :P - a Swiss making Swiss roll

Swiss roll – the best I’ve ever had, it was so SOFT :D…. the running joke at school was that my Chef is of Swiss Origin and she had to make a Swiss Roll πŸ˜› – a Swiss making Swiss roll

I have to say the decision to transfer back to Melbourne has been a good and positive one. Settling in with my Chefs and new classmates (there is only 7 of us in TOTAL!!!!)

Feuille d'Automne - O_o sheets and sheets of chocolate. I finally found out how they make this cake. :)

Feuille d’Automne – O_o sheets and sheets of chocolate. I finally found out how they make this cake. πŸ™‚

It’s also been wonderful to be able to share my creations with friends and family. I hope I haven’t turned any of them into food snobs πŸ˜›

:D Puff Pastry is back! - Fruit Troche

πŸ˜€ Puff Pastry is back! – Fruit Troche

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One of my favourite pastries in the whole world after croissants πŸ˜›

I think the first 2 weeks were quite stressful, because I didn’t get the kitchen lay out, but after awhile now it’s week 5 I’m more relaxed and starting to have fun :D.

Chocolate Croqumbouche - :D Chef said that I had nice chocolate writing, here it was the first time I tempered chocolate. The ENTIRE structure is SOLID chocolate!!!

Chocolate Croqumbouche – πŸ˜€ Chef said that I had nice chocolate writing, here it was the first time I tempered chocolate. The ENTIRE structure is SOLID chocolate!!!

Gateau Concorde - I gave this cake to a family friend, and their parents thought the sticks of meringue were pre-bought :( haha.... but I told them that I pipped long strips of meringue and broke them up into pieces to get them to look like a start of a bonfire :P.

Gateau Concorde – I gave this cake to a family friend, and their parents thought the sticks of meringue were pre-bought 😦 haha…. but I told them that I pipped long strips of meringue and broke them up into pieces to get them to look like a start of a bonfire :P.

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Maderia Cake – I was skeptical at the start of making this cake, because there is dried fruit in it… ek ><” don’t like dried fruit, but to my surprise it was yummy and light and moist

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Raspberry Strawberry Gateau – starting to make more complex cakes, building building :P, mousse, layering hehe….glazes

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This past week we also had a “Badge” Ceremony. In Australia, you receive a pin for each level you complete (bronze, silver, gold). Chef was so nice! Even though I did my first part in Paris where I only received a certificate, they still organised for me to receive a pin for basic level completion. πŸ™‚

This past month, I had a friend who asked me for my chocolate chip cookie recipe and failed badly O_o because she read the cup measurements wrong from the original recipe. It came out a pool of brown liquidy mess on her tray.

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Pool of mess – it wasn’t until we had dinner that week I found out she was reading the recipe WRONG ><“

I thought it might be good for me to convert the measurements into the metric system so she can recreate theses goodies in her own home. I don’t have any pictures to show you, but those that have tasted this cookie love it.

Its chewiness, it’s cripsy-ness, softness….vanilla… butter….chocoalte… πŸ˜€ all seem to be in balance. YOU JUST CAN”T STOP AT ONE!!!!! Trust me, you won’t be able to get pictures and they’ll be gone πŸ˜€ happens in my family all the time, if they’re on the rack warm!

You can easily double this recipe, and make a LARGE batch πŸ˜€

Chocolate Chip Cookies

Ingredients
140g Unsalted Buter (Softened)
165g Brown Sugar
20g White Sugar
1 Egg
172g Plain Flour
1 Pinch Salt
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Tsp Vanilla Extract
1 Cup Chocolate Chips

Method

Preheat oven to 170C fan forced/180C normal oven, Line baking trays with baking paper

Cream butter and sugar till just combined (I actually do this cookie by hand, the mixer over mixes the batter and it becomes too airated, so use the wooden spoon and bowl πŸ™‚ involve the kids!)

Add egg, mix until just combined

Sift flour, salt, baking powder and baking soda together in separate bowl.

Add to butter, sugar and egg mixture

Add chocolate chips

Fold the mixture until just combined (the mixture at this point may be like thick cupcake batter, but it is okay, you can either spoon the mixture out onto trays, or if you’re like me who like perfect rounded cookies put it in the fridge for about 30mins)

Spoon 1 teaspoon sized balls onto a tray lined with baking paper about 2cm apart and flatten slightly (I like to roll the balls slightly between my hands so they are smooth and bake into perfect circles)

Bake for about 8-10mins or until you see the sides of the cookies are golden.

When you remove them from the oven, they will be too soft to pick up but wait about 10mins and then transfer onto cooling rack.

EAT one as soon as it’s hot enough for you to handle πŸ˜€ be careful the chocolate will be HOT….. BUT it’s SOOOO GOOOOOOOD!!!!

Remember to share with others :D!

That’s it from me for a little while πŸ™‚ hopefully I can post more in the future, exams in a few weeks though so 😦 … BUT I will return soon.

Baked Chocolate Doughnuts

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Hello! Haven’t blogged for a few weeks now because I’ve been suffering from writers block 😦

Along with that, my dear phone stopped working so I lost all the wonderful photos I was going to share with you all. However I did manage to find some on my camera to be able to share a recipe with you today πŸ˜€

Does baked chocolate doughnuts sound at all appealing to you O_o πŸ˜€ ?

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What Minions Eat For Breakfast? – Moist Banana Bread

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So what do minions eat for breakfast? πŸ˜› Answer is BANANA! 3 meals a day every day

Banana is something I now associate with these cute little yellow creatures called Minions, since the movie trailer of Despicable Me 2 in 2014.

This week I was asked to put up my recipe for banana bread πŸ˜€ MY VERY FIRST RECIPE requestΒ (please request it is highly encouraged!)Β πŸ˜€ – banana bread

I hadn’t thought of blogging this recipe until my friend asked me to, so that they could make it for their new work colleagues to make friends (so… guys apparently bringing food to work will help you make friends, jump on the band wagon and start baking πŸ˜› )

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Home Sweet Home

YAAAY!!!! πŸ˜€ I’m home.

Been back just about one week and it’s been a very busy busy busy week!

Coming off my flight, I was met by 4 amazing people who took time out to come pick me up after their long days at work and make me a poster. πŸ˜€

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^^ This boy and crew welcoming me home, I’ve never had a sign held up for me at an airport arrivals hall s2

The first few days back were very refreshingly cold. HAHA!!! A good change from polluted Paris air and humid Hong Kong. I kept forgetting to dress enough, BUT thank goodness for cars as transport here in Melbourne.

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En Route home from Paris via Hong Kong adventures Update

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HELLOOOOOoooooOOOoooo! From Hong Kong :D!

The flight from Paris to Hong Kong was shorter than the way there, only 10.5 hours. I’m not sure if it was because I couldn’t sleep from excitement the night before or just generally tired, but I was zonked out throughout the entire flight. It felt shorter than it really was haha… πŸ˜›

My very kind and loving uncle and cousin came to pick me up.Β They also broke news to me that we have 2 other housemates! Cold blooded housemates O_o

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Zeke

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Paris Adventures & Le Cordon Bleu Training Update 3

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Woah! Time really flies when you’re very badly sick and learning new things πŸ˜›

The weekend before last week, I had the company of my siblings for a few days in Paris.

Also thanks to my wonderful little brother I was graced with some Melbourne flu/cold thing which gave me fever of 38.5 degrees for 2 days and laryngitis. BUT! Really what doesn’t heal with time πŸ˜€ I’m a whole lot better this week a part from lingering sputum, which makes me cough every so often (gross I know, but I know it’ll be all gone by next week.)

But even when one is sick, we must keep making pastries πŸ˜›

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Made so much bread it could feed 4 families O_o

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Paris adventures & Le Cordon Bleu Training update 2

Eiffiel tower

Hello :D!

Woah! I can’t believe it’s already halfway through the course, we’re at lesson 10 already :D.

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Dacquoise cake with marzipan rose ( πŸ˜› first rose I ever made)

Although it’s getting more intense and challenging, I am learning new things about my physical strength. HAHA… everything at school is done BY HAND! Literally in this picture above, each class member had to whip up 5 egg whites to make the meringue sponges and 7 egg yolks with HOT cooked sugar and cold butter to make the beautiful praline buttercream.

Intense but FUN :D.

Here I must thank the people who have been praying for my wrist and encouraging me to keep positive. I was tentative at the beginning, because I felt a bit of aching pain after the first two lessons of making pastry dough and was afraid of my wrist would hurt more or worse re-injure myself. But it has been going very well, everyday my wrist has gotten stronger and I believe it’s 100% now and I’m no longer afraid πŸ˜€ THANK YOU!

The school timetable is pretty intense, but we’ve been lucky to be given 2 LONG weekends.

A classmate and I decided to take advantage of this long weekend to see a museum and patisserie hop. (:P haha, I know I am still able to eat pastries even though surrounded by it all day long at school.)

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Le Cordon Bleu training begins….

Apple Tart

Apple Tart

Hello! Apologies for not being on time with posts ><”

School began about 10 days ago, and I haven’t had a single real moment to reflect and think about what to share with all of you.

One word that keeps popping up is intense. The course is labeled “Intensive Basic Patisserie”, and let me assure you, it has been INTENSE!

Days usually comprise of at least one demonstration class (3 hours), where chef shows and teaches techniques you will have to replicate in practical class (3hours). A minimum of 6 hours of class a day. We’re already up to lesson 8, that is 48 hours of baking!!!

Madeleines - Apparently the

Madeleines – Apparently the “heads” on these pastries are its main feature O_o I’ve been displaying my madeleines the wrong way all this time

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Paris Adventures Before School Begins

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Bonjiour!

I made it to Paris πŸ˜€ after a LOOOooOoNG 12 hour flight.

It’s two days before school begins, and I’ve already eaten and seen so many beautiful things here.

Let me take you on a tour of my version of the Parisian experience. Very limited at the moment, but let’s hope I can build up.

I’m living currently in an AirBnB hired apartment in the 15th arrondissement (kind of like a suburb which refer to as in Melbourne).

It’s a quiet suburban area but FULL of so many places to explore, although I did venture outside myΒ arrondissement too.

I’ll share with you the most memorable moments over the past few days, I’ll also link the address to the places in case ONE DAY you all decide to come to France for your own adventure πŸ˜€

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