It's been so long since I was last in the kitchen. Coupled with the crazy hot weather, I really did not feel like doing anything other than sitting in front of the telly. But, I do miss baking and I was afraid I'd lose my baking mojo if I'd stay away for another weekend. So... Continue Reading →


When I first saw this recipe, I was really intrigued by the flavours - caramel mousse, chocolate hazelnut and spiced pears. Spiced pears - how exciting is that! I didn't think the neighbourhood grocer would be too pleased if I asked to buy 2 cinnamon sticks, 4 star anise, 4 cloves and 1 nutmeg, so... Continue Reading →

No one knows pastries like the French. And while we may have our differences in many aspects (I do have plenty of work interactions with them!), I have always look up to their art of pâtissierie. I originally intended to make these petit gâteau as a French tribute on fête nationale. Sadly, the tragic event... Continue Reading →

This entremet is a birthday present for an old friend. Looking back, the days with Charles felt like something out of my past life. While we don't spend as much time together now as we used to, he is one of the person I know I can go to when I need a friend, knowing... Continue Reading →

When I was in Tokyo last year, pastry was on the top of my list (if not the only thing). And at the top of my pastry list was renowned Japanese pâtissier, Hidemi Sugino. I saw so many of his recipes online and they sounded so amazing I just had to try it for myself.... Continue Reading →

The problem with creating your own entremet is having to name them, and I am really bad at giving names. So I guess I shall just name my bakes in honour of the people I am baking them for. This weekend's bake is a double occasion - I have a good friend from France and... Continue Reading →

Few things exhilarate a baker like watching your baked goods transform from the raw batter to its cooked form in the oven - like oven spring for a loaf of bread, macaron "feet" formation, choux puffing, the list goes on. One of my favourite is the rise of that madeleine "hump", which I always wait... Continue Reading →

Glazing is fun! That is, when you manage to get the glaze to be at the right consistency. The components of these petit gâteau is exactly the same as the berry roses from 2 weeks back. In fact, the leftover mousse, cremeux and feuilletine was just nice to fill 6 domes. I only had enough... Continue Reading →

Sometimes inspiration comes at the most unexpected time. And the inspiration for these came when I saw someone posting these pretty rose-shaped cheesecake on Facebook. I went on a hunt to find the silicone mold and was glad to have found it in my friendly local baking supply store. However, it took me a bit longer to... Continue Reading →

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