No Bake Creme Caramel (Japanese Purin)

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I can eat like 10 of these. In one sitting. It reminds you of the creme caramel your mom used to make for you as a child but without all the hassle of having to cook/bake it at the end!  

No Bake Creme Caramel (Japanese Purin)

Adapted from Just One Cookbook

Yield: 6 ramekins  

 

Caramel

140g sugar

30g water

2 Tbsp boiling water

 

 Custard

60g water

10g powdered gelatin  

4 egg yolks

80g sugar

200g milk (for steeping and heating)

270g milk (for after cooking)

1/2 vanilla bean or 2 tsp vanilla  

100g whipping cream 

 

 

1) Prepare a wet towel at the side. Pour sugar into pot. Slowly pour the water in and don’t stir. Heat over medium heat until sugar starts to melt. Cook until it caramelised. If it caramelises at the sides first, slowly swirl the pan to even the colour out. Cook till the sugar syrup is amber in colour. 

2) While waiting for the sugar to caramelise, place ramekins in a heat proof container. Add boiling water halfway up the container, just to warm up the ramekins. This will make it easier to spread the caramel later on. 

3) Once caramel is amber in colour, immediately take off the heat and rest the pot on the wet towel. Gently add in 2 tbsp boiling water. It will bubble and spit hot sugar water furiously so please be careful. Stir together after it’s has stopped bubbling.

4) Spoon/ pour the caramel into the ramekins, as equally as possible. Remove ramekins from hot water and set aside to cool and caramel to harden. 

5) Pour 60g of water into a bowl and sprinkle the gelatin over the water. Let stand for 1 minute or so then place in microwave for 30-40seconds. Set aside.

6) Heat up 200g milk in a pot over low heat and add in scraped vanilla bean. You can also use vanilla essence.

7) Whisk egg yolks and sugar in a separate bowl till pale. 

8) Slowly pour in heated vanilla milk, bit by bit, into yolks, while whisking. This is to temper the egg yolks. Pour mixture back into pot and cook over medium low heat, whisking constantly, until mixture is slightly thickened up (about 71 degrees). Take the pan off the heat. Add gelatin and mix well. Strain with a fine strainer into a bowl.

9) Whisk in remaining milk and cream to mixture.

10) Pour evenly into the ramekins and place in the fridge. Overnight is best so the caramel has time to melt fully but I’ve done them at 3pm to serve for dinner at 8pm and it’s still okay!

11) To serve, run a small sharp knife on the edges and overturn onto a small plate! If it doesn’t come out, shake just a little tiny bit to help it along.. Enjoy! 

 

Banana Nutella Galette

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I was invited to dinner at my sister in law’s place and I wanted to bring something for them. She has three wonderful kids so I wanted to bring something kids will eat. And I thought- Hey! Banana and Nutella never disappoints! I wanted the pastry to be crisp and so there is a slight envelope fold but nothing too complicated! Fast enough to be made in an afternoon, and pretty enough to be greeted with “oooohs” and “aaaahs”.

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 Banana Nutella Galette

Yield: 1 pie

Pastry:

112g plain flour

7g sugar

2g salt

112g butter, cold from the fridge, cut into small cubes

57g cold water from the fridge

Filling: 

2-3 bananas

Nutella for spreading and drizzle

Glaze: 

1 egg

7g cream 

Tiny pinch of salt

1) Mix flour, sugar and salt in a bowl. Add in butter. Toss butter in flour mixture to break up the pieces. Smash the butter flat between your fingertips. No need for any cutting or rubbing! Stir in water then use spatula or wooden spoon to stir dough together into a shaggy mixture. Make sure to incorporate all the flour from the sides of the bowl. Stick it in the fridge for 5-10 mins to rest.

2) Generously flour working surface. Roll out dough to a big rectangle. Fold the sides to the center, then close it like a book. Fold in half once more, to bring the short sides together to create a thick block.

3) Time to assemble! Roll out dough into a circle, about 12 inches in diameter. Make sure the bottom is not sticking to the surface. Sprinkle a tiny bit of flour under the dough if you need to. Transfer to a baking tray lined with parchment paper, cover with cling wrap and let rest in fridge for 1-2 hours.

4)Preheat oven to 205 degrees.

5) Spread some Nutella in the center of the rolled out circle, leaving a border of 2 inches around the edges.

6) Slice bananas and arrange on the Nutella covered areas in concentric circles, starting at the outer edges, working your way to the center of the pie, overlapping each other.

7) With a sharp knife, cut slits in the border of the dough, from the banana to the edge of the dough, about 5 inches apart. Fold each cut dough part over the bananas, continuing so each dough segment overlaps the previous one. Rest in fridge for 10 mins. Meanwhile, make the glaze by mixing all ingredients together on a small bowl.

9) Use a brush ( or your fingers if you don’t have a brush) to brush on the glaze on the exposed dough sides, then sprinkle on some Demerara sugar or course sugar. 

8) Bake for 30-35 mins. Drizzle the exposed banana part with Nutella. Let cool for at least 5 mins before cutting into it! Enjoy!

Mint, egg and asparagus salad

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This one is a flavourful salad, perfect on toast for brunch, by itself for weekday lunch, or even as a side salad for your roast chicken dinners! As far as possible, please buy non grated Parmesan and grate it yourself. Trust me when I say it makes a whole lot of difference!

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 MINT, EGG AND ASPARAGUS SALAD

Serves 2

Adapted from Smitten Kitchen 

4 large eggs cold from fridge

25g walnuts, toasted and chopped 

1 teaspoon lemon zest

15g parmesan, grated

1 chilli, chopped thinly

Salt and course black pepper

300g thick asparagus, ends trimmed

1/4 cup fresh mint leaves, chopped or torn roughly

1/4 cup lemon juice

1/4 cup olive oil

1) Bring water to a boil in kettle. Pour into small pot and bring to rapid boil. Put in eggs and start timer to 7 mins. After it’s done, set aside eggs in bowl of ice water. This will shock the eggs and stop it from continuing to cook. Set aside while you prep other ingredients.

2) Trim tough ends off asparagus. Blanch asparagus in boiling water for 3 mins, just to soften them a little. Strain and let dry a little. Slice into small slices and set aside.

3) Grate lemon zest and parmesan cheese into bowl. Add walnuts, salt, pepper and chilli. Add asparagus, mint leaves and half of lemon juice and olive oil. Stir well and taste. Add more of the lemon juice, salt and pepper if you want to. 

4) Slice eggs and stir them very briefly into the salad so you don’t mush them up too much. Reserve one or two halves of egg for garnish.

5) Place in bowls and serve topped with reserved egg.

Extremely fudgy dark chocolate sea salt brownies

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BAM! I’m back. Should there be an apology for going into a black hole? No, because I’m giving you guys an apology brownie recipe instead. You’re welcome.


Also, sometimes you just want a small batch of brownies. For your small dinner party of 4. Or a Netflix and chill session for you and your habibi. Well, you’re welcome again because this serves just 4 slices of brownies.


55% Callebaut dark chocolate crinkle top brownie with smoked sea salt. You can also use semi sweet chocolate chips or even milk chocolates. Just keep in mind that the less dark you go, the sweeter it is. Oh and always have it with a glass of milk. Because they are friends and should never be separated. Okay dig in.


Extremely fudgy brownies with sea salt


Serves: 4 brownie slices

Active time: 10 mins

Baking time: 30 mins


55g salted butter

1/2 cup dark chocolate chips

85g sugar

1/2 tsp vanilla extract

1/2 tsp instant coffee powder

1 egg

70g flour

1/2 tsp ground cinnamon

60g cocoa powder

1/4 tsp baking powder

1/4 cup chopped roasted walnuts (optional)

a pinch of smoked sea salt (or normal sea salt) 


  1. Preheat the oven to 175 degrees. Line the bottom and grease a small pan 6X6 square pan or a small 6” Dutch oven pan with baking paper.
  2. Melt chocolate and butter in the microwave till smooth and all melted. (30s intervals)
  3. Whisk in sugar, vanilla and coffee.
  4. In a separate bowl, whisk the egg vigorously till foamy. Whisk foamy egg into the chocolate mixture
  5. Add flour, cinnamon powder, baking powder, cocoa powder and whisk until just combined. DO NOT OVERMIX. Stir in the walnuts. Sprinkle the sea salt on top before baking.
  6. Bake for 30 mins or until middle is just set. Tadaa!

 

Chocolate Smore Cookie Sandwiches

Ahhhhh. We have come to one of my most favourite things in the world. Melty, gooey, warm, toasted marshmallow. And how do we make this awesome experience even better? SMORES, OF COURSE! 

I was at the Bali airport recently and a magazine with a Smores cookie on the cover just got me walking, no wait, running to it! Picked it up, brought it home and WHAM BAM, next thing I knew I was making it. I used gingersnap cookies instead of graham (you can use digestives) and or course, dark chocolate instead of milk chocolate as the marshmallow and cookie can be quite sweet. 

One thing I realised is that it can be hard to torch your marshmallow to perfection. Which means toasty on the outside and totally melty gooey on the inside, without burning the whole damn thing with a torch. My suggestion is to torch it on a REALLY small flame setting, or if you don't have a torch, stick a marshmallow on the end of a satay stick, slowly torch it on your kitchen stove, rotating the stick like a rotisserie, not too close to the flame and be careful not to burn the whole thing. Or you could just pop the marshmallow in the oven until puffed and then quickly place it on the cookie. Whatever works, u know!  

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 Chocolate Smore Cookie Sandwiches

Adapted from: Donna Hay Magazine, Issue 86

Yield: 12 sandwiched cookies

100g dark chocolate, chopped
40g unsalted butter
135g brown sugar
1 egg
1 tsp vanilla extract
100g all purpose flour, sifted
25g cocoa powder, sifted
2 tsp baking powder, sifted
100g gingersnap cookies, crushed
12 large marshmallows
50g dark chocolate, melted, for drizzling

1) Melt 100g dark chocolate in a bain marie or in the microwave on 10s bursts. Set aside to cool slightly.

2) Beat butter and sugar in a stand mixer for 2 mins till well combines. Add the egg, vanilla and cooled melted chocolate and beat to combine. Add the flour, cocoa powder and baking powder and beat till combined. Pop it into the fridge for 30 mins or till firm.

3) Preheat oven to 180 degrees celcius. Place crushed cookies into a bowl. Roll chilled dough into 24 balls. Toss them onto the crushed cookies and roll to coat. Arrange them on baking trays lined with greaseproof paper, and press them with your palm to flatten them out a little. Allow room to spread.

4) Bake them for 8 mins, till surface of cookie cracks and edges crispy. The centres of the cookies will still be soft. Let cool completely on tray.

5) Top one half of the cookie with a marshmallow. Use a torch to lightly toast the marshmallow (on low flame setting) till marshmallow is puffed and toasted. Quickly drizzle some of the extra melted chocolate on it and sandwich it with another cookie. Eat IMMEDIATELY! :)

Recipe: Creme Brûlée Cheesecake Bars!

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I've been doing a lot of thinking lately.
About expectations of women in this culture.
About how I am a concoction of all the experiences I've been through and circumstances I've been in. It's like I'm a mash up of strict parenting, rebellious streaks (oh trust me I was very naughty), expectations of being a preacher's daughter, awesome girlfriends who each brought a different lesson to my life, a few low paying jobs, bittersweet experiences like dealing with Ashraf's cancer scare and good experiences like skydiving and travelling.

Then while thinking about good experiences, it got me thinking about all the reeeeaaallly good desserts I've eaten and what flavours I love. I really love cheesecake. Rich, creamy, decadent goodness! And creme brûlée. That crackly sugar, that sound when you initially crack your spoon into the bowl. And when the custard is just set and not too eggy. Wowwww. Oh god. It's making me hungry. It's really godsent when I get both cheesecake and creme brûlée all mashed into one!

And not forgetting how I love to play with torches. If I have a choice I will want to torch everything I make, just so I get to torch things. I have the inclination to think that it's because when I was younger, my mom said not to play with fire because it's dangerous. So naturally I want to do whatever she said NOT to! Haha!

If you live in Singapore, you can get small baking torches at Phoon Huat/ TOTT/ good departmental stores like Tangs, amongst other places.

Crushed cookies, butter, flour and brown sugar makes up the crust

Crushed cookies, butter, flour and brown sugar makes up the crust

Flatten it all down into a smooth and even layer. I like to use the back of a measuring cup! 

Flatten it all down into a smooth and even layer. I like to use the back of a measuring cup! 

Easy peasy filling! All you need is cream cheese, sugar, eggs and vanilla!

Easy peasy filling! All you need is cream cheese, sugar, eggs and vanilla!

Don't forget to line the pan with overhanging sides so it's easier for you to take it out of the pan after baking! 

Don't forget to line the pan with overhanging sides so it's easier for you to take it out of the pan after baking! 

And this moment is the one we've all been waiting for. Why do I love playing with fire so much?  

And this moment is the one we've all been waiting for. Why do I love playing with fire so much?  

And there you have it. Take a fork and crack through that torched sugar crust just to dig into that luscious cheesecake filling and crunchy cookie base. YOU ARE SOOO WELCOME! 

And there you have it. Take a fork and crack through that torched sugar crust just to dig into that luscious cheesecake filling and crunchy cookie base. YOU ARE SOOO WELCOME! 

So here you go, a dessert that incorporates both elements of these desserts that I love! 

CREME BRÛLÉE CHEESECAKE BARS

You need: 7" X 10" rectangle pan
Yield: 6 square bars

For the crust:

1 1/2 cups crushed digestive/graham cookies
1/4 cup all purpose flour
3/4 cup packed brown sugar
113g unsalted butter, melted

For the filling:

16 oz cream cheese, room temp
3/4 cup sugar
2 large eggs
1 tsp vanilla

sugar, for torching

1) Preheat oven to 170 degrees celcius. grease and line your pan with grease proof paper, making side the sides are overhanging on the longer sides

2) In a small bowl, mix together crushed cookies, flour and brown sugar. Stir in melted butter until combined. Press mixture into the bottom of the pan with the back or a spoon or spatula and bake for 10 mins.  Set aside. Keep oven on at the same temperature.

3) With a stand mixer and a paddle attachment, beat cream cheese and sugar till smooth and fluffy. 

4) Add in eggs and vanilla and beat for a minute on low speed or till combined.

5) Pour the cheesecake mixture over the baked crust. Bake for 20 mins till filling is just set. Let cool completely before refrigerating until completely chilled. (3 hrs is good, but best chilled overnight!)

6) Using a hot knife (torched or dipped in hot water and wiped dry), cut into square bars. Sprinkle sugar over the bars and torch them to perfection. ENJOY!

Giveaway: WE HAVE A WINNER!

Oh gosh! Y'all were excited for this one! So overwhelmed by the number of entries! 

That's how excited I was to post this. I didn't even let the paint dry! 

That's how excited I was to post this. I didn't even let the paint dry! 

And the winner by random number generator is:  

Name: Nad Shah

Email address: nad.141491@gmail.com

 

LUCKY LUCKY YOU! 

Here's what you won: 

1 X Crate and Barrel cake stand

1 X Jala springform pan

1 X Masterclass bundt pan 

1 X Cuisipro whisk

1 X Le Creuset wide spatula

12 X Fluff Bakery cupcakes of the week

Unfortunately, Mufasa the rascal Bengal not included as part of prizes.

Unfortunately, Mufasa the rascal Bengal not included as part of prizes.

You will receive an email from us very soon!

In the meantime, for everyone else, keep your eyes peeled for a bright and citrusy recipe to bring you back to basics, coming to you reaaaallyyy soon!

xoxo, 

Syaira

Recipe- Chocolate Hazelnut Feuilletine Jewel Bars!

Ashraf and I used to live on the second floor of our bakery (shophouse awesomeness and nightmare all at the same time!) and it was sooooo convenient to have all the equipment and ingredients readily available on hand every time I wanted to try a new recipe! Now that we have moved into a cosy little space we call home (till our shoebox BTO is ready), I often find myself missing out essential ingredients and even equipment needed to try out new recipes!

"Oh crap I'm missing the chocolate for the brownies I want to bake"

"Oh shoooot! This recipe calls for a mixer!"

Sigh, really took things for granted there, didn't I? Yes, somewhere, somehow along the way after all that packing and moving, this baker chose to buy pretty things like a marble kitchen towel dispenser and a geometric metal fruit bowl but doesn't have a mixer at home. GASP! THE IRONY OF IT ALL! But not to worry, mixers galore back at the bakery and I am saving up to buy that dream mixer for home use really soon. (Spent too much on home decor and holidays lah guys.)

For you guys who do not own a mixer OR an oven (I FEEEEL YOUUU!), fret not, this recipe is for you. It's chocolatey, crunchy and nutty all at the same time! It has a crunchy base with a smoooooooth and melt-in-your-mouth ganache sitting on top of it. And just to make it like a gazillion times more enticing and pretty, let's sprinkle some crushed hazelnut brittle on top of it! I like to use dark chocolate for this as the addition of Nutella and the brittle adds on to the sweetness of the bars and the dark chocolate beautifully balances the whole thing. However, you can use milk chocolate or mix both together if you prefer a sweeter and milkier bar.

 

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It uses one of my favourite crunch ingredients of all time- feuilletine. It's essentially delicately fragile and paper thin bits of toasted crepe-like biscuit that has a one of a kind texture that I find totally addictive! We use this in the bakery for our ever popular sea salt feuilletine chocolate tart. If you live in Singapore, you can find it at baking supply stores such as Sun Lik ($5 for a packet) or Kitchen Capers. Unfortunately, your neighborhood Phoon Huat or NTUC does not stock this amazing ingredient. And oh! Bonus! If you have leftover feuilletine, PLEASE POUR SOME MILK OVER IT AND EAT IT IMMEDIATELY FOR AN IMMENSELY PLEASURABLE CEREAL EXPERIENCE! Feuilletine turns to mush pretty fast when mixed with liquids so my advice is to inhale it all as fast as you can. If you can't get your hands on feuilletine, you can always substitute it for cornflakes BUT, the texture will not be the same.

 

After its assembled, you can cut it into bars or squares or you know, heart shaped ones if you are talented at sculpting (I don't have the patience). I like them in small kit-kat sized bars as these babies are rich (woah chocolate hitting you in every direction!) and I feel that having them in bars makes just a nice serving of chocolatey goodness. But hey, chocolate lovers, no one will judge you for not cutting it at all and just picking up the whole slab and eating all at one go with your fingers!

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CHOCOLATE HAZELNUT FEUILLETINE JEWEL BARS. Adapted from: www.thekitchn.com

makes one 9X13 tray

 

for the crust:

170g dark chocolate, melted

283g nutella

141g feuilletine

 

For the filling:

226g dark chocolate, chopped into smaller pieces

1 tsp salt

1 cup cream

56g unsalted butter, room temp, cut into small pieces

 

For the brittle topping:

1 cup sugar

1/2 cup chopped hazelnuts

 

For the crust,  line a 9X13 pan with greaseproof paper, with sides overhanging to act as handles.

Stir the melted chocolate and Nutella in a large bowl till smooth. Pour feuilletine into the bowl and fold in till combined. Scoop out the mixture onto the paper lined pan and use a rubber spatula or even a spoon to press in and smoothen out the mixture into an even and smooth layer. Chill the pan in the fridge while you make the filling.

For the filling, place the dark chocolate and salt in a bowl that is heatproof. Bring cream to a boil in a small pot over the stove or in the microwave (in a microwave-able bowl of course!). Immediately pour it into the bowl of chopped dark chocolate. Let it sit for a minute or two to allow the chocolate to melt. Add the butter and whisk till smooth. For you pros who want to make the ganache super smooth and sexy, you may use an immersion blender.

Take the crust out of the fridge and pour the chocolate ganache mixture over it. Smooth it out into an even layer with a spatula. Transfer to the fridge for 2 hours until set. 

In the meantime, make a dry caramel. Line a baking tray/ sheet pan with greaseproof paper. Heat the sugar in a small pot/ saucepan over medium high heat. As soon as the sugar starts to melt, use a heatproof spatula to constantly move it around the pan- you want it all to melt and caramelise evenly. Cook and stir until the colour is a deep, dark amber, about 3-5 mins. Once it has reached your target colour, stir in the hazelnuts and make sure the nuts are coated with the caramel. Quickly dump the contents of the pot onto the prepared pan and spread it out as thinly as possible. Let cool completely.

In a ziplock bag (with a heavy rolling pin) or food processor, break the brittle up into tiny little pieces. You don't want them too big coz you won't want anyone to chip a tooth! You can store the brittle in an air tight container in a cool dark place. 

Once the chocolate is set, take it out of the fridge and cut them into small bars with a hot knife (torched or dipped in hot water). Sprinkle hazelnut brittle on top and slightly press down on it so it will stick to the surface of the chocolate. Keep stored in the fridge and serve chilled!

Here we goooooo!

Well, hello! This has been a long time coming. 

More than 2 years to be exact! 

Our quaint little bakery at 4 Jalan Pisang

Our quaint little bakery at 4 Jalan Pisang

When Ashraf and I first opened Fluff Bakery at Jalan Pisang back in November of 2013, I envisioned a swanky, cool (is the word cool even cool anymore?), kitschy website with an equally swanky, cool and kitschy blog containing recipes and all things sweet rainbow sprinkles! And here we are, in 2016, it has finally come to life! Not difficult for you to tell how much of a procrastinator I am eyy!!

 

SO, WHO WANTS FREE STUFF worth $200?? Let's get this cool, swanky and kitschy blog started with a GIVEAWAAAAYYY!

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Stand a chance to win:

1 X Crate and Barrel cake stand

1 X Jala springform pan

1 X Masterclass bundt pan 

1 X Cuisipro whisk

1 X Le Creuset wide spatula

12 X Fluff Bakery cupcakes of the week

 

All you have to do is comment "PLEASE PICK ME I WANT TO BE A WINNER!" below and leave an email address where we can contact you should you be the oh so lucky winner!

Contest ends at 11.59pm, Sunday, 6 March 2016. Contest only open to those residing in Singapore. The winner will be picked at random and our decision is final.

 

Well, good luck guys and comment awaaaaaay!!!

 

P.S: The next post will feature a very simple recipe you can make at home WITHOUT a mixer or an oven! Keep your eyes wide open for it!

 

xoxo, 

Syaira