My 1-2-3 Shortbread

My 1-2-3 Shortbread Chef Nolan Ledarney Chef de Cuisine, Canadian Embassy Tokyo, Japan 300g Butter, soft 100g Sugar 1pc Vanilla Bean 100g Whole Eggs 500g All-Purpose Flour Method: * Place the butter, vanilla and sugar into a mixer fitted with a paddle attachment. Take note to carefully cut the vanilla bean in half, length wise, … Continue reading

Hazelnut Confit

Chef Nolan Ledarney Executive Chef, Canadian Embassy Tokyo, Japan A. 500g Hazelnuts, skin on 1kg White Sugar 1L Water Pinch of Salt B. 500g Sugar 500ml Water Method: * Combine the ingredients of part “A” in a non-reactive pot and bring to a simmer. *Reduce the heat to low, cover and allow the nuts to … Continue reading

Basic Crème Brûlée

Chef Nolan Ledarney Executive Chef, Canadian Embassy Tokyo, Japan Yield: 6 people A. 750ml Heavy Cream 250ml Milk 250g Sugar 1 Vanilla Bean or 1tspn Vanilla Extract B. 12 Egg Yolks Pinch of Salt Method: * Simply add all of “A” to a large pot and bring to a simmer. * Place “B” in a … Continue reading

Easy 5 Spice Genoise

Chef Nolan Ledarney Executive Chef, Canadian Embassy Tokyo, Japan Yield: 2, 9 – inch spring form pans 190g Cake Flour 280g Granulated Sugar 12 Eggs, separated 20g Chinese Five Spice Powder (五香粉) Method: * Line the bottom of the spring pans with parchment paper. Alternatively butter and flour the bottom if paper is not available. … Continue reading