My first attempt of making mille-feuille, a pastry originating from France. A vanilla slice, cream slice, custard slice also known as the Napoleon. Usually made up of three layers of puff pastry and with pastry cream, or whipped cream or jam in each alternating layers.
As you may have read, a couple of weeks ago, I had the pleasure of meeting Sachiko, owner of Dining Story, personal chef and cooking class services. I was catching up with the family, and thought I would make them the dessert that Sachiko taught me, Mille-feuille. It wasn’t as perfect as the one she made, but it was pretty good for a first attempt.
Ingredients (for 3)
- 1 puff pastry
- 2 tbsp icing sugar
- 1/2 pack strawberry
- 2 egg yolk
- 20g flour
- 40g sugar
- 200ml milk
- 1 vanilla bean (I used 2 tbsp of vanilla essence)
- 20g cream
- pre-heat oven to 180 degrees.
- cut the pastry in 3′s and sprinkle icing sugar on both side.
- poke one side of the pastry with a fork and bake in the oven for about 15 mins then cool.
- mix the sugar and egg yolks in a bowl and sift flour and mix until it’s smooth.
- heat milk to boil and slowly add to the sugar and egg mix.
- place the mixture of sugar, egg yolks and milk into the sauce pan and cook over medium heat until boiling, whizzing constantly.
- when it boils, whisk it for another 30 to 60 seconds until it becomes thick.
- remove from heat and place into a cold bowl and add the cream. Put in the fridge and let it cool for a bit.
- slice the strawberry.
- put the cream on the pastry, and place strawberry then put another pastry.
- repeat above process.
- sprinkle with icing sugar.
Not as hard as I had anticipated, flaky crispy pastry, and delicious cream.
Desserts at home will never be the same again. Thanks again Sachiko.
I love pandan chiffon cake – even from a very young age, I would ask Mum to either make it or buy it! She would usually buy as it was ‘easier’. The softness and the fluffiness and I love the bright green colour! I have tried this cake many times now, a couple of times without a mixer – what was I thinking?
My mixer has been broken for a while now, so when I noticed a ‘spare’ mixer at Mum’s I couldn’t help but ask if I could ‘borrow’ it. I had no doubt that she would say yes, but I had hope she would lend me the newer one.
I have tried making this three times now, and it was indeed third time lucky, I am happier with my third attempt and can say that I probably won’t make it any time soon! I think ‘The Mother’ is a little over eating pandan chiffon cake. However, I can eat it anytime and every day!
I have tried many different recipes, you can find a full step by step on ieatishootipost blog. Very detailed, I had to read it a couple of times to make sure that I didn’t miss a step!
I used Poh Ling Yeow’s recipe (which can be found on ironchefshelli blog) but reduced the sugar and the flour. I tried using the original recipe with 10 eggs and my goodness, overflow and my cake was oversized! I don’t think my cake thin is big enough for 10 eggs and 300g plain flour. Have played around with the recipe, and I’m ‘happy’ with the recipe below.
- 6 egg whites (at room temperature)
- 1 teaspoon cream of tartar, sifted
- 1/2 cup caster sugar
- 4 egg yolks
- 90ml vegetable oil
- 1 teaspoon pandan paste
- 1/2 cup caster sugar
- 100g plain flour, sifted
- 2 teaspoons baking powder, sifted
- 210 coconut milk
- pinch of salt
- Preheat oven at 160C fan forced or 180C regular.
- Beat egg whites and cream of tartar with an electric mixer till soft peaks.
- Add sugar one tablespoon at a time thoroughly till stiff peaks. Set aside.
- In a separate bowl, whisk egg yolks with caster sugar till fluffy.
- Add coconut milk, vegetable oil, pandan paste and self raising flour and whisk until combined.
- Gently fold egg whites into the yolk mixture in 3 batches.
- Pour into a 22cm bake cake tin (do not use non-stick and do not grease).
- Bake for 25mins at 160C forced or 30mins at 180c, or till skewer comes out clean.
- When cake is out of the oven, immediately invert the cake still in the tin, and place on a cooling rack and leave to cool completely for about 1.5 hours
The cake was fluffy but not as fluffy as the one uncle gave me. It wasn’t too sweet, which meant Dad can eat it and believe it, with coffee, it was SO hard to stop at one. Oh the childhood memories…..
If you have a good recipe, please let me know and will give that ago in a few weeks or so. What’s your favourite cake?
I love the name because it is true, every dining has a story whether it is dining with friends, family, co-workers, it has a story. Whether you enjoy the food, the wine, the company, the reason behind the dining, there is a story.
I had the pleasure of meeting the chef and owner of Dining Story, Sachiko Marchand. Dining story is not only a personal chef service, but also a cooking lesson service at the comfort of your own home.
Sachiko found her passion for cooking from the age of three. She has worked all over the world, from Tokyo, to France, to Morocco and Sydney where she worked at both Le Pelican and No1, Tony Bilsons Restaurant. She has been to more than twenty countries to learn about food cultures and with all the experiences she has gained, she has formed Dining Story – where she would create and customise parities and dinners for customers tailored to their needs and conditions.
Tonight was a special cooking class. The menu can be found here and everything looked wonderful. I couldn’t decide what I wanted to learn so asked ‘The Mother’ and he liked the look of ‘French cooking class B advanced’ which is Quiche with spinach and bacon, ocean trout medium rare confit with warm salad with sage and lemon butter and millefeuille with cream patisseiere.
Sachiko arrived at our tiny apartment and demonstrated how to cook in my little kitchen. Not only does she demonstrate but she also encourages you to participate. I even managed to cut my thumb with her uber sharp knife which I fell in love with!
I won’t go into the details of step by step recipe and cooking as I would like to replicate it myself in the next coming weeks. However, a recipe will be given to you and Sachiko will go through step by step on how to make each dish. A couple of techniques and short cuts that she has picked up along the way which is helpful for an amateur chef like me.
We started with the quiche with spinach and bacon. She even taught me how to make my own pastry! Easier than you think so stay tuned as I will attempt to make this next week!
Home cooking classes goes for 2 hours, three dishes for 2 to 3 people at $120 per person. The more people the cheaper the cooking class. As for corporate events, Sachiko provides sushi demonstration and tasting, or sushi team building and or corporate lunches up to eight people. More details can be found on the website.
I can see this as a fun event for hens or birthday parties or event anniversary. Or even if you want to improve your culinary skills (like me!), then Sachiko is the person for you. She is incredibly talented, and friendly! Would not hesitate to call her for an event or another cooking class. Thanks again Sachiko, it was so lovely to meet you and hear about your experience. It is always overwhelming and inspiring to meet someone who are passionate about their job. Sachiko is truly passionate about cooking, it has somewhat inspired me to find what my ‘passion’ is – whatever that maybe!
Ph: +61 421 937 672
‘The Mother’s’ favourite breakfast of all time, pancakes with strawberries and drizzled with honey.
I usually use Bill Granger’s Sydney food book recipe – lemon souffle for pancakes, as I find it is one of the fluffiest and best pancakes, however, I had some ricotta cheese leftover and thought I would add it. I omitted the grated lemon zest and just added more lemon juice.
- 3/4 cup buttermilk
- 2 egg yolks
- 4 tbsp lemon juice
- 1 tsp vanilla essence
- 25g unsalted butter, melted
- 3/4 cup plain flour
- 1 tsp baking powder
- 1 tbsp caster sugar
- pinch of salt
- 3/4 – 1 cup of ricotta cheese
- Place buttermilk, egg yolks, lemon juice and vanilla essence in a bowl and stir until combined. Add melted butter and mix well.
- Sift flour, baking powder, caster sugar and salt into a large bowl.
- Make a well in the centre and gradually stir in buttermilk mixture until the dry ingredients are moist, be careful not to over mix.
- Gently fold the ricotta cheese.
- Place egg whites in a dry, clean bowl and beat until soft peaks form. Gently fold the egg whites into the batter, using a large metal spoon.
- Melt a small portion of butter in a non-stick frying pan over medium heat and drop 2 tablespoons of batter per pancake into the pan. Cook until golden brown.
- Transfer to plate and keep warm whilst cooking remaining batter.
Served it with strawberries, cut into bite size pieces and drizzle with honey.
Easy pancakes with strawberries!
You all know I heart pork! Any kind of pork dish really. I have wanted to make pulled pork for a while now and finally, made it! Pulled pork ‘is a form of barbecue in a which pork or mixed cut is cooked using a low-heat, long-cook method’. The slower the better, the more tender the meat becomes, so it is easier to ‘pull’ or easily broken into individual pieces.
- 700g pork shoulder
- 1/2 cup brown sugar
- 1/3 cup ground paprika
- 1/4 ground cumin
- 2 tablespoons ground coriander
- 2 tablespoons kosher salt
- 2 tablespoons coarsely ground black pepper
- 1 tablespoon garlic powder
- put spices in a bowl and mix well
- rub ingredients to pork and leave over night
- unfortunately I don’t have a bbq or smoker so it was in the oven.
- set oven to 200C and place pork fat side down in oven for 1 – 1.5 hours
- turn down oven to 120C and roast for an additional 4 hours
- the meat should be slowly separating from the point
- flip shoulder to the fat side and roast for an additional 1.5 hours
- allow to rest for about 20 – 30 mins until cooled
- then take 2 forks and tear and pull pork into strands
- serve immediately
Can store the remainder of the pulled pork in an airtight plastic containers
- 1/2 medium head cabbage shredded
- 1/4 cup mayonnaise
- 1 tablespoon of cream
- salt and pepper to taste
- 1/2 cup of pomegranate
mix well and serve with pulled pork sandwich
Pork…. I *heart* you!