Monthly Archives: January 2014

Week 20: Whole Wheat, Caramelized Onion & Rosemary Bread

Made these again, but this time done entirely on my shiny, new Kitchen Aid mixer. It does make it so much easier, since the dough is so sticky. They taste just a good. Looks like this will be one of … Continue reading

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Week 20: Viennese Chocolate Sablés

It is nearing the lunar new year, and some cookies seemed like the appropriate bake. But since I am not a big fan of traditional lunar new year cookies, I thought I’d give these sablés a try.

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Week 20: Bitter chocolate macaron

The macaron shell recipe is Pierre Hermé’s standard macaron recipe, as described in my earlier post, minus the Earl Grey tea leaves, and with the cocoa solid bumped up to 60 grams. After piping, the shells are dusted lightly with … Continue reading

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Week 19: Pietra macaron

Another one of Pierre Hermé’s classic macaron recipe. Appears to be a favourite amongst my friends. I guess it is difficult to screw up hazelnut.

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Week 19: Chocolate-rum Swiss roll with chocolate and hazelnut whipped cream frosting

Another attempt at Martha Stewart’s chocolate swiss roll. But instead of the whipping cream that came with the original recipe, I made some chocolate whipped cream adapted from Rose Levy Beranbaum’s Cake Bible, which was absolutely delicious!

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Week 19: Pistachio macaron

I found out, the lighter the color of a macaron shell, the more tricky it is to make. My first batch of these pale green cookie turned out slightly browned. Which made me sad, and ended up being binned. So … Continue reading

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Week 19: Savoury cheese cookies

So, I was at the annual Chinese New Year cookies galore at Ngee Ann City last weekend and tasted this awesome savory cheese cookies. Normally, the only thing I would be thinking is, “how many cans of cookies should I … Continue reading

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Week 18: Pierre Hermé’s milk chocolate and Earl Grey tea macaron

Gosh, if I’d know the Italian meringue method of making macarons is so much easier, and almost fool-proof, it would have saved me so much heartache. Not to mention eggs, eggs and eggs! And this recipe is from none other … Continue reading

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Week 18: Savoury brioche couronne (again)

I loved the brioche I made 2 weeks ago so much, that I decided to make another one! This time, I used pancetta and leg ham, and a mixture of grated cheddar and mozzarella. For the herbs, i went with … Continue reading

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Week 17: French chocolate macaron

So, now that I know the “techniques”, I decided to give this recipe another go. I followed the recipe pretty much, except, i cut the sugar to 45 grams, and I added 4 grams of egg white powder. And look … Continue reading

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