Low Calories Fudge Brownie

 I can't live without chocolate, and I know that some of you are the same.

 For some people, having a lot of sweet is not allowed (well, by many reasons ^^). But who can live without having a little pleasure. So this is for chocolate lover. 
Fudge brownie with less calories than usual but not less taste. As I always say you need to start with chocolate that you love to eat, and you will get delicious dessert. For this one I use 58% but you can use up to 65% dark chocolate (use more percentage than this the brownie will be too dry). 
Because we use less sugar than original brownie, here come the helper, the syrup ^^. It makes the brownie moist, please don't skip it (if you don't have syrup you can use honey, but choose the one without fragrance or it will interfere the taste).
So, let's go baking together, you can enjoy delicious brownie even when you're on diet hehe.

Low Calories Fudge Brownie

Makes 15x15 cm 

 140g ........................... Dark chocolate (55-65%)
50g ............................. Unsalted butter 
14g .............................. Mitr Phol Calorie (Sugar blend with Erythritol and Sucralose) (about 8 sachets)
35g .............................. Mitr Phol syrup (sugar cane syrup)
1/2tsp ......................... Vanilla extract
1/8tsp ......................... Salt
1 .................................. Egg
30g .............................. All purpose flour
35g .............................. Walnut, lightly toasted and chopped

 Ingredients: Mitr Phol Calorie, Mitr Phol syrup, Dark chocolate, All purpose flour, Unsalted butter, Egg, Vanilla extract, Walnut and salt

 Preheat an oven to 200 C
Line 15x15cm pan with baking paper.
Melt butter and chocolate by putting both the chocolate and butter into a microwavable bowl, heat in a microwave for 1.30 minutes (600w).
Whisk until the chocolate fully melt.

 Pour Mitr Phol Calorie into the bowl, with salt and whisk to combine.

 Pour the syrup into the bowl, whisk to combine.

Whisk in the vanilla, let the mixture cool for 5 minutes.

 Pour the egg into the bowl, whisk to combine.

 Put both the flour and chopped walnut into the bowl.

Fold to combine.

Pour into the prepared pan, bake for 15 minutes.
Let the brownie cool before removing from the pan.

Low Calories Fudge Brownie

Lemon Macaron with Lemon Buttercream

 My niece really loves Macaron, well think because it's sweet and has a lot of buttercream ^^.

 Yesterday while I read a magazine she came close and pointed at the cover of the magazine and told me that "I want to eat this."
"It's the Macaron", I said. 
"Yes, we don't have it for months" She said and started counting her finger, "2 months"
"I never known that I have to bake it every month" I told her 
"You have to bake it for me"
"What flavour do you want?"
"Because I'm in the lemon room this year (her class has lemon symbol), so it should be lemon"
And that's the order from her ^^"
I have to bake it and serve this little princess (or devil) my macaron as soon as I can, or I can't do anything else, haha.
This time I make French macaron (made by whipping the egg white with sugar), and add lemon zest into the meringue to crate lovely fragrance. Because the lemon zest have liquid I add some egg white powder to balance it too (anyway you can omit it ^^). For the filling it's Lemon Butterceam, made from egg, lemon juice, sugar and butter. I add Cocoa butter to help it set better at room temperature (use white chocolate if you don't have Cocoa butter).
I had to take the photo quickly as she wanted to eat it, so forgive me for this time, hehe.

Lemon Macaron with Lemon Buttercream

Makes 32-34 pairs 

Lemon macaron

90g ................................ Almond powder*

135g ................................ Icing sugar

75g ................................. Egg whites 

2g ................................... Egg white powder

50g ................................. Granulated sugar

......................................... Lemon zest from 1 lemon

......................................... Yellow food coloring

Lemon buttercream

15ml .............................. Lemon juice

10ml .............................. Water

80g ................................ Granulate sugar

10g ................................. Cocoa butter*

1 ..................................... Egg

125g ............................... Unsalted butter

......................................... A pinch of salt

*If grinding your own nuts, combine nuts and icing sugar in the bowl of a food processor and grind until nuts are very fine and powdery.

*If using white chocolate, use 25g of white chocolate and reduce the sugar to 70g

Sift together the almond powder and icing sugar.

 Mix the lemon zest in to the almond mixture.

Mix the egg white powder with granulated sugar. 

Beat the egg whites in the clean dry bowl.

Slowly add the granulated sugar mixture, yellow food coloring, and whip to combine. 

Beat until the mixture holds soft peaks.

Add 1/3 of the almond flour mixture into the meringue and fold to combine. 

 Add  in the remaining almond flour in two batches. Don’t overfold, but fully incorporate your ingredients.

 Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806).

 Pipe 3.5 cm rounds onto baking sheets lined with nonstick liners (or parchment paper).

When you’ve pipe out all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter), place the rose tea petals on top of half of the macarons.

Set aside for 1 hour. After 1 hour the top of the macarons will be dry, and ready to bake.

Preheat oven to 160°C. Bake for 12 minutes (baking time can be varied, from 12-15 up to your oven) or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper. Store in an airtight container for up to 1 week or until ready to assemble.

 In a sauce pan, put the sugar, lemon juice and water and bring to boil over medium low heat.

When the syrup reaches 100°C, start whisking the egg.

The syrup is ready when it reaches 115°C; pour it over the egg  and continue whisking until cold.

Add the salt the cocoa butter, and beat to combine.

When the mixture cool to 34C . Add the butter  Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporate.

Beat until smooth.

Sandwich the macaron shells with the Lemon buttercream, refrigerate until set before serving.

Lemon Macaron with Lemon Buttercream

Dacquoise Fraisier

I think there's a time that I just want to make something beautiful (well, the taste has to be good too), lovely dessert that is the feast to eyes.

Lovely red strawberries and pale dacquoise, they make each other more beautiful. This dessert is not traditional Frasier (strawberry cake) as it uses Dacquoise instead of sponge cake. The filling is made from vanilla cream (pastry cream+whipping cream and set with cocoa butter and gelatin), not a butter cream.
For the filling if you don't have cocoa butter, you can use 30g of white chocolate instead (reduce 10g of sugar from the recipe). 
Serve this beautiful cake with a cup of hot tea is recommended ^^.

 Dacquoise Fraisier

Makes 18 cm cake

 Dacquoise
90g ...................................... Almond powder
75g ....................................... Icing sugar
94g ....................................... Egg whites
38g ....................................... Granulated sugar
4g ......................................... Egg white powder
.............................................. Pistachio, chopped
.............................................. Icing sugar, for sprinkle on top of the Dacquoise

Vanilla cream
Pastry cream
-166g .................................... Milk
-1 .......................................... Vanilla bean
-32g ...................................... Egg yolks
-60g ...................................... Granulated sugar
-8g ........................................ Cornstarch
-8g ........................................ Custard powder
-12g ....................................... Cocoa butter
8g .......................................... Gelatin powder
50g ........................................ Water
124g ....................................... Whipping cream

400g ...................................... Fresh strawberries
............................................... Red berry jam for decorating

 Scrap seed from vanilla bean and put in to a pan with milk and half of the sugar.
Place over low heat until boil.

 Meanwhile, whisk egg yolks, the rest of the sugar, cornstarch and custard powder together.

 When the milk mixture becomes boil, pour half of the milk mixture slowly into the egg yolks mixture, whisk all the time.

 Pour the egg yolks mixture back into a pan, place over low heat.

 Heat until 80C (the mixture will be thick), whisk all the time .

 Remove from the heat and whisk in the cocoa butter.

 Let the pastry cream cool to room temperature.

 Put the pastry cream into a ziplock plastic bag and refrigerate (you can prepare it one day ahead).

 Making Dacquoise:
Preheat the oven to 200C
Sift together the almond powder and icing sugar.

 Mix the granulated sugar with egg white powder.

Pour the egg white powder and sugar mixture into a bowl with the egg white.

 Beat until firm peaks formed.

 Pour the sifted almond powder and icing sugar into the bowl.

 Fold until combine.

 The mixture will be smooth.

 Draw 2 circles (18 cm) onto a baking paper, and place the baking paper over the baking sheet. pipe the batter into each circle.
Sprinkle the icing sugar over the Dacquoise and sprinkle chopped pistachio over one of Dacquoise (this one will be the top piece)
Note: I forgot to sprinkle the icing over mine, haha. So, I sprinkled it after baking instead. ^^
Put the Dacquoise into the oven and reduce the temperature to 160C, bake for 30 minutes.
When finish, remove from the oven and let the Dacquoise cool on the baking sheet. 

 Make Vanilla cream
Pour the gelatin powder into the water, let it bloom for 5 minutes (or until all of the gelatin is soften).

 Remove the pastry cream from the fridge and put it in a bowl.
Heat the gelatin mixture in a microwave (600w) for 10-15 seconds or until melt.
Pour into the pastry cream, whisk to combine.
Let the mixture cool.

 Whip the whipping cream until soft peaks formed.

 Put 1/3 of the whipped cream into the pastry cream, fold to combine.

 Pour the whipped cream and pastry cream mixture into the whipped cream bowl.

 Fold to combine.

 Refrigerate for 5-10 minutes or until the mixture is firm enough to be piped.
Whisk until smooth and put in a piping bag with plain round tip.

Place one of the Dacquoise on a plate and pipe the vanilla cream onto the Dacquoise, place the strawberries on the side and inside, fill the space with the vanilla cream then top with the Dacquoise (the one with the chopped pistachio).
Refrigerate until firm.
Decorate as desired.

Dacquoise Fraisier