"I HAVE THE KITCHEN"

What do you do when your mother relinquishes control of the kitchen for a few hours?  I don't know about you, but I thought it would be a good time to finally make Pork and Fennel Sausage Rolls from Bourke Street Bakery: The Ultimate Baking Companion!  

Mum decided that she would take a break from cooking this evening and opted to have durian for dinner.  Yup, you read correctly - durian for dinner.  For Dad and I, who was horrified at the thought of surviving on durians alone, these sausage rolls became substantial snacks before the durian party began.

These sausage rolls tastes fab.  I love the hints of thyme, fennel and garlic.  Though I secretly feel that they'll be even better if spiked with paprika, or dried chill flakes! The recipe says to bake them until "they are a golden brown roll of steaming, oozing goodness".  I think I've managed to do that!

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BUTTERY, CRUMBLY, MELT-IN-YOUR-MOUTH

I do enjoy a good sausage roll once in a while.  Sure they lack the sophistication of French pastries but something about these rustic sausage rolls always manage to evoke the widest smiles. I’ve brought them to the office, picnics and housewarming parties and they are a big hit every time.

French butter and Atlantic sea salt play a big part in making the shortcrust pastry oooh so crumbly and super addictive. And frankly, who can resist sausages from the Pan Pacific Hotel deli?

FUN'S SHORTCRUST PASTRY

When I attended Home Economics class in secondary school, I've been taught that the butter:flour ratio is 1:2.  Which means you'll need 50 grams of butter for 100 grams of flour.  I've followed this rule ever since.  Maybe you've been taught differently but this is my recipe.

200 grams all-purpose flour

1/4 teaspoon salt

1 teaspoon dried Italian herbs

100 grams chilled salted butter, cut into 2-cm cubes

4 to 5 tablespoons iced water

Egg wash

How to make the perfect shortcrust pastry?  Check out here and here.  (Links updated 28 Dec 2025)

BEATING THE HEAT

Ever since Tammy and I shared a chocolate profiterole in agnès b. le pain grille in Hong Kong, I wanted to try a hand at making my own.

Today I used a recipe from Chocolate Epiphany by Francois Payard. I find the book quite addictive!

I really ought to make a pastry cream to complete my profiterole but today I just couldn't bear the thought of having to slave in a hot kitchen. Our little island has been hit by heat wave in the recent few weeks.  I was craving for ice cream - loads ice cream - to pair with my chocolate profiteroles. I wanted it so badly that I braved the scorching sun to go to the supermarket just to buy a tub of Ben & Jerry's.

Chocolate Pâte à Choux
Adapted from Chocolate Epiphany by Francois Payard

Makes 24 smalls puffs 

50 grams unsalted butter
Small pinch of salt
125 ml water
85 grams all-purpose flour
15 grams unsweetened cocoa powder
3 large eggs
5 grams baking powder

Place a rack in the centre of your oven and preheat the oven at 220 degrees C.  Line a baking sheet with parchment paper.  Sieve flour and cocoa powder in a bowl.  Set aside.

In a saucepan over medium heat, combine butter and salt with water, and bring to a boil.  Add flour and cocoa powder, then reduce heat to low, and vigorously mix ingredients with a spatula until dough starts to come together in a thick paste and no longer sticks to the sides of the pan.

Remove dough from heat and transfer dough into a mixing bowl.  Add eggs one at a time.  Do not add an egg until the previous one is completed incorporated.  Mix until dough forms a smooth mass.  Add the baking powder.

Pipe or spoon the Pâte à Choux on prepared baking sheet.  Bake for 8 minutes.

Reduce oven temperature to 190 degrees C, and continue baking until choux are all puffed up, and feel dry, about 10 minutes.  You need to watch them carefully so that they don't overbake.  Remove them from the oven when done, and let them cool on a baking sheet.

After the puffs are cooled down, I transfer them to the freezer for 30 minutes so that they become very cold, before filling them up with ice-cream.  

Iced cold chocolate Choux puffs and ice-cream are a match made in heaven!