Week 3 - Assessment Week and Gong Hay Fat Choy

Week 3 was nerve-wrecking with proposal, few of assessments and planning for the holiday. I was already in holiday mood even before it actually happen. This week, we had an assessment on the chocolate tart. Everyone did their best and a change of pace compare to precious weeks. I was quite blur on precious weeks but the pressure did its job and helps with my productivity.

Two recipes for this post. First is a Martha Steward's Pear Frangipane Tart. The recipe is almost the same as we did in class just a slightly different with the adding of white wine. Pate Brisee means shortcrust pastry. I wanna be cool thats why i put it.

INGREDIENTS

• 1/2 recipe Pate Brisee
• 1 tablespoon all-purpose flour, plus more for rolling dough
• 1/2 cup unsalted butter (1 stick)
• 1/2 cup granulated sugar
• 1 large egg
• 1 cup finely ground blanched almonds
• 3 tablespoons dark rum
• 1 teaspoon almond extract
• 3 White Wine Poached Pears in 1/2 cup poaching liquid, cooled

Second is a Chelsea Bun recipe by Paul Hollywood. For some it is also call as cinnamon roll. Do follow the units you guys prefer.

Ingredients

• 500g/1lb 2oz strong white flour, plus extra for dusting
• 1 tsp salt
• 1 x 7g sachet fast-acting yeast
• 300ml/10fl oz milk
• 40g/1½oz unsalted butter, plus extra for greasing the tin
• 1 free-range egg
• vegetable oil, for greasing

For the filling

• 25g/1oz unsalted butter, melted
• 1 orange, zest only, grated
• 75g/2½oz soft brown sugar
• 2 tsp ground cinnamon
• 100g/3½oz dried cranberries
• 100g/3½oz sultanas
• 100g/3½oz dried apricots, chopped

To finish

• 1 heaped tbsp apricot jam
• 200g/7oz icing sugar, sifted
• 1 orange, zest only, grated

I'll upload the method of making a chelsea bun ASAP. Sorry of the delay 

Hope you guys enjoy the post and give a try. Good luck and Thank you for reading. =D