Horlick Doggie Cookies

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Pierre Herme's Chocolate Sables

Finished with icing sugar .

Feel like baking cookies, so i decided to try out the recipe by PH's - Chocolate sables - Chocolate Desserts by Pierre Herme. The texture is quite unique, different from normal cookies or biscuit, that's why the name sable, which means "sand" in french. This is a kind of french cookie. It's not too sweet, so i play around with white chocolate coating.

Comments: Do i like the cookie? Hmm... it's ok, but not my kind of cookie. Maybe it due to the texture, it's dry and "sandy"..

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Cheese Cookies 芝士曲奇

Custard Cream Puffs

I finally made my first cream puffs last night. The crust was not as crispy as what i expected and the custard was too thick. But overall, the taste was fantastic! Better than what i bought from some bakeries (but of course not comparable to Beard Papa's puff, which is still my favourite!)

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Custard Puffs Recipe

Ingredient (12 small puffs)

50gm butter
140gm water
90gm All purpose flour
1/2 tsp baking powder
2 eggs, lightly beaten

Method
1. Sift flour and baking powder .
2. Dissolve butter in water and bring to boil. Than remove from heat.
3. Add sifted flour and mix thoroughly, bring to stove to cook until white film form in base, removed and cool slightly.
4. Add beaten eggs gradually and beat until dough is smooth and shiny.
5. Put dough in piping bag and pipe on baking sheet, bake at 180 degrees for 20-25mins or until golden brown. Cool before piping in the custard.

Custard Cream

Ingredients A
75g milk
1 egg yolk
25g corn flour

Ingredients B
180g milk
30g butter
60g sugar

Ingredients C
1/4 tsp Vanilla extract

Method
1. Mix ingredient A evenly and strained
2. Bring ingredient B to a boil until sugar dissolved
3. Add strained ingredient A gradually, stirring constantly till mixture is cooked, remove from heat
4. Add vanilla extract evenly into the slightly cooled cooked mixture

Durian Cream (enough for 24 small puffs)

Ingredient
300gm durian pulp, mashed
150gm non-dairy whipping cream

Method
Whipped cream and mix in durian pulp. Keep chilled.

Chocolate Chips Cookies

My first cookie - sooooo ugly!

This is my first time baking cookies from scratch. Initially it turned out well, but subsequent batch it became so ugly. All because i was lazy! First batch was good, i put half table spoon dough for per cookie (recipe book said put one table spoon). It was placed on waxed paper, whereby i should be using parchment paper which i don't have. However, before times up, i smelled burnt paper, i was so worried that the paper will catch fire inside the oven, but luckily it didn't.

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First batch of cookies

Lesson 1 - Do not use wax paper for baking cookie.

As i do not have enough baking tray and i do not want to wait for so many rounds, so i used my cooling rack to be the baking tray and i used more dough (abt one table spoon) for each cookie (but didn't leave enough space for each cookie).

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Outcome: cookies on the cooling rack - flatter and does not look like cookie. Cookies with more dough spread and stick together with other cookies. As this two trays of cookies were baked together, the lower tray didn't baked well (so was left in oven for further 5 min)

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Second Batch - Oversize cookies that sticked together

Lesson 2 - Never be lazy when it comes to baking. Must bake using proper baking tray and not cooling rack! And mustn't be greedy by putting too much dough. Finally, must leave enough room for the cookies to grow.

As for the taste, it was good! Just like Mrs Fields cookie, crunchy on the outside but chewy on the inside.

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Chocolate Chip Cookie Recipe

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Ingredients
• 3/4 cup sugar

• 3/4 cup packed brown sugar

• 1 cup butter

• 1 large egg

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 cups semisweet chocolate chips

• if desired, 1 cup chopped pecans

Directions
Preheat oven to 375 degrees. Mix sugar, brown sugar, butter and egg in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool for one minute then remove from cookie sheet and place on wire rack to finish cooling.

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Source: http://www.popularcookierecipes.com/Chocolatechip.html

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Do i like these cookies?

Yes! This recipe is very nice, definitely a keeper! Just like Mrs Fields cookies, the not too crunchy type. But note, the chocolate content is very high, you may want to reduce the chocolate amount if you don't want too much chocolate.

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