Caramel Sauce

caramel sauce

Direction

Put sugar and water in a small saucepan, melt over midium heat, and bring to boil. Do not mix.
As bubbles cover the entire surface, the colour turns to dark brown. Once smoke start coming out, pour boiling water at once (pay special attention not to burn yourself as caramel may splash a little as you pour water in) . Remove from heat right away.
let cool.

cooking direction

almond cream

Mix icing sugar and almond powder in a bowl.
In another bowl, ightly beat the eggs.
In a medium-sized bowl, beat butter until it is light and creamy. Gradually fold in the sugar and almond powder mixture, beating constantlly.
Gradually add eggs, and then mix in cinnamon powder. Beat until the mixture is light and fluffy.
This cream is for baking and best used for filling of pastries. Instead of cinnamon, you can add a dash of dark rum and vanilla oil.

cooking direction

pastry cream

Heat milk in a saucepan. Once it starts boiling, remove from heat and set aside.
In another saucepan, put sugar and egg yolks, and beat them until thick and pale. Fold in the half of flour, beat well, and then mix in the rest of the flour. Beat until the mixture is smooth and well blended.
Gradually pour milk into the mixture while beating.
Heat the pan over low heat and stir for a few minutes or until the mixture is thick. Remove from heat and add a dash of vanilla essence. Let cool.
This cream can be used for pastries, pies, cream puffs and many other sweets.

cooking direction

cream cheese frosting

Beat cream cheese for 3 minutes.
Add starch syrup, beating constantlly.
In a separate bowl, cream the butter for 3 minutes, and add to the cream cheese mixture. Beat the mixture until smooth. Add a dash of lemon essence, and gradually mix in the sugar. Beat until the mixture is light and fluffy and of a spreadable consistency.
To make coloured frosting, you can add a drop of food colouring to the frosting and mix well. Decorate cupcakes with the frosting in a piping bag.

cooking direction

royal icing

Lightly beat egg yolk in a bowl.
In a separate bowl, mix the sifted icing sugar, lemon juice and kirsch, and mix in the egg white. Stir the mixture until smooth and creamy. If it is too dense, add a little water to lighten it.
This icing should be used at once since it hardens easily as it gets dry. You can also use 1tbs of meringue powder and 2tbs of water instead of egg yolk. For cookie decoration (thicker icing), mix 250g icing sugar with the rest of ingredients.

cooking direction