Name Amount Ingredients
170g Dark chocolate
1 stick (1/2
Unsalted butter
cup)
1.5 cup White sugar
3 Egg
1/4 Cocoa powder
Fudgey
Brownie
a bit Salt
1/2 cup + 2
All purpose flour (flour no.11)
tps
free Chocolate trunk
8g 8g gelatin (pieces)
240g 240g whipping cream
60g 60g white sugar
240g 240g milk
1 tps 1 tps vanilla extract
Blueberry Passion Fruit
Panna Cotta
Frozen 1 passion
30g
Bluberry fruit
15g white
20g White sugar
sugar
5g Lemon juice 20g water
20g Water 1g gelatin
1g Gelatin
C
60g Unsalted butter
50g White sugar
50g All purpose flour (flour no.11)
8g Cocoa powder
135ml Water
20g White sugar
Chocolate 50g Unsalted butter
Cream Puffs 65g All purpose flour (flour no.11)
5g Cocoa powder
2 Egg
100g Dark chocolate
75g Non-sugar milk
200g Whipping cream
10g White sugar
2 Egg
20ml Non-sugar milk
30g All purpose flour (flour no.11)
Fluffy
pancake
1/4 tsp Vanilla extract
25g White sugar
Ingredients
Top sauces:
Crispy top layer:
Crust:
Cream:
Direction
Melt chocolate n butter untill they combined
Slowly added to the chocolate mix
Mix one egg at a time into the chocolate mix
Add cocoa powder n salt n flour into the chocolate mix
Add chocolate trunk into the mix
Bake at 175 degree C for 30-45 mins
Soak gelatin in cold water
Heat whip cream + milk + sugar (do not boil)
Squeeze gelatin till dry n put it in the mix with vanilla extract
Refrigerate at least 4 hrs
Top sauces:
Put all ingredients in a pan then heat until sticky
Let it rest for 10-15 mins
After pour them on top of the cool panna, refigerate them for at least 2 hrs
rispy top layer:
Mix butter n sugar bout 2-3 mins (use spatula)
Keep mixing untill they combined (expt sugar)
Put our mix between 2 parchment paper then roll it till fit 2-3mm
Freeze for 20 mins
Crust:
Put water + sugar + butter in a pan n heat with high temperture untill they boil
Put the pan down then immediately add flour n cocoa powder into the mix
Mix till they seem to combined then heat them bout 60-90s with low-medium temperture
Let it rest for 10-15 mins
Add eggs n fold till they combined
Shape it on parchment paper
Put round-shape top layer on top of the crust then bake for 190 degree C for 25-30 mins
Cream:
Double boil chocolate n milk n let it cool off
Use electric mixer to blend whip cream n sugar (bout 60%)
Add cool off chocolate n blend till 90% then add to the cake
Seperating yolks and whites
Add milk to yolk
Add flour into the mix
Whip the egg whites with electric whisk on medium high speed
Split the sugar into 3 then slowly add them into the whites when large burbles appear, small burble, and
smooth surface appear
Beat on medium speed
Add 1/3 meringue to the yolk n mix well then pour back to the meringue n mix well
Put on the pan, add 2 tps of water n cover it then cook them for 5 mins on low heat
Name Amount Ingredients
1 Egg
1/8 Salt
Egg butter 2 tps White sugar
100ml Cooking oil
2/3 tps Lemon juice
Ingredients
Direction
Mix the yolk with the electric whisk then slowly add cooking oil into the mix
All purpose flour (flour
no.11)
Chocolate trunk
Cocoa powder
Dark chocolate
Egg
Frozen Bluberry
Gelatin
Lemon juice
Non-sugar milk
Salt
Unsalted butter
Vanilla extract
Water
Whipping cream
White sugar
Cooking oil
