Week 148: Passion fruit and dark chocolate petit gâteau

I have always been curious about the chocolate and passion fruit pairing. The Mogador macaron from Pierre Hermé is a little too tart for me. So for my attempt, I decided to tone down the passion fruit for a bit.

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Week 147: Parmesan sable

Our favourite things during our childhood tend to carry a special weight all through our adult life. And I think that’s exactly what my grandmother’s “cheese straws” meant to me. That is one of my favourite and most memorable cookies during the Lunar New Year (yes, even more than the pineapple tarts!), and it’s always such a treat.

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Week 147: Rye sourdough loaf

It’s been many weeks since my last sourdough loaf, and poor #pangzhi has been cold-storaged, literally. Maybe that’s why he’s not happy and I ended up with one of the most dense and least airy loaf ever. 😔

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Week 147: Tiramisu cake

Sometimes people get the weirdest craving. And this weekend, my craving was for a chiffon cake. In fact, it started when I got to work Friday morning. And guess what, I happened to chance upon a very concise tutorial on Pinterest for coffee chiffon. Sometimes it’s like the universe has a message for you!

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Week 146: Earl Grey and raspberry tartlets

Recently I was interviewed and featured on an article by Business Times. While I am happy to see how far I have come where baking is concerned, I am particularly pleased at the comments I got from the journalist on my photography. And I have a few good friends to thank for that.

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Week 145: Clotilde’s very chocolate cookie

The best way to know if your cookies are going to taste awesome? Nib a bit of the cookie dough and if you feel like you want to eat another big chunk of it before it even made it into the oven, you know you’re on the right track!

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Week 144: Chocolate Japanese cotton cheesecake

What do you do when it’s Sunday evening and you just remembered you are meeting the ladies from work the next day for lunch to celebrate a dear friend’s birthday? You resort to your go-to celebration cake, of course. This one used half the ingredients and was baked in a 6-inch round tin.

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Week 144: Dominique’s Kouign Amann (DKA)

Kouign-Amann is one of the most decadent viennoiserie I have ever tasted. Couple that with Dominique Ansel’s pastry magic, you have something short of pastry miracle. Ever since tasting this at his bakery last year, I have been working up my courage to give these a go. Unfortunately, I have never had much lucky with laminating dough – hence the long wait.

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Week 143: Marjolaine

It is dessert week on the Great British Bake Off. And for the first time, I was so intrigued by a recipe I just can’t wait to try it! This is the first time I made dacquoise and to be honest, I am not entirely sure how it should taste. According to Mary Berry and Paul Hollywood, It should be light and crunchy, so I don’t think I was that far off.

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Week 143: Petite rêves de noisettes praline

I have some praline mousse and hazelnut joconde from a few weeks back, and since I was craving some mousse cakes, I decided to make them into mini versions of these petit gateau.

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