A. Almond Filling

1. Roast whole almonds in the oven at 175°C for 14 minutes.
2. Crushed the almonds after they’re completely cooled, with Thermomix / chopper at medium speed for 10 seconds, then store in a container.
3. Dissolve caster sugar, palm sugar and salt in water, and bring to a boil to make caramel solution. Turn off the heat once it’s boiled.
4. Add in butter and stir until the it’s fully melted.
5. Pour the caramel solution over the mixture of almond powder and crushed almond. Fold the mixture until the ingredients are fully mixed.
6. Shape the almond paste into a ball, weighing 25 gram per piece, then store it in a container.

B. Diplomat Crème

Pastry Cream

1. Add water into gelatin and soak it until soft.
2. Melt it in the microwave and set aside.
3. Pour a little whipped cream mixture into Pastry Cream and stir until they are evenly mixed.
4. Slowly mix the remaining.
5. Pour a little liquid gelatin into the mixture and mix well.
6. Pour into a pipping bag, diplomat cream is ready to use (cold condition is better).

Whipped Cream

1. Mix powdered sugar into heavy cream with a mixer, and beat until the mixture becomes fluffy.

Diplomat Crème

1. Add water into gelatin and soak it until soft.
2. Melt it in the microwave and set aside.
3. Pour a little whipped cream mixture into Pastry Cream and stir until they are evenly mixed.
4. Slowly mix the remaining.
5. Pour a little liquid gelatin into the mixture and mix well.
6. Pour into a pipping bag, diplomat cream is ready to use (cold condition is better).

C. Almond Mochi Bread

1. Pour all ingredients into a bowl.
2. Mix on low speed for 1 minute.
3. Mix on medium speed for 3 minutes, then continue on low speed for 1 minute.
4. Divide the dough into 15 grams each and fill the dough with the ready almond paste.
5. Shape the dough into round shape.
6. Brush the dough with boiled water, and sprinkle sesame seeds on top.
7. Bake in a preheated oven, at 175°C, for 20 minutes (5 minutes steam mode at the beginning)
8. Once the bread is cooled off, fill it fully with diplomat crème.
9. Ready to be served.