This bake is very much belated. And the photographs even more so. I know I have been quiet for a while. It's just the rest of life catching up. Anyway, I have an image of these little darlings in my head for the longest time. And really pleased with the way they turned out. I... Continue Reading →

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I am officially addicted to Johan Martin's recipes! I browsed the pages every evening, trying to decide which recipe to try next. And this week, I decided to try an "oldie but goldie", the classic chocolate and raspberry combination. This entremet is made up of milk chocolate and raspberry supreme layer, enrobed by a generous... Continue Reading →

So I finally got my first perforated tart rings! And what a strange route they took to get to me! As one of my colleague was going for a work trip to Rennes, I decided to order these rings, have them sent to his hotel room so he could cart them back to me. But... Continue Reading →

Was thumbing through Johan Martin's Signature and this recipe caught my eyes. Specifically, the Baileys cream component caught my eyes. I was initially perplexed by the cinnamon based biscuit and thought I would go for something "safe". Like a chocolate or hazelnut biscuit. But my curiosity got the better of me and I decided to... Continue Reading →

Sometimes I do get non-chocolate related cravings, and this is definitely one of them. After weeks of business trips, from China to Germany, from room service to X'mas market fare, I was just looking forward to making my own dessert and eating it.Since I still have some Sicilian lemons sitting in my fridge, I decided... Continue Reading →

I have been eyeing this particular Silikomart mold for the longest time. So when it made an appearance at the local baking supply store, I did not hesitate getting one for myself. What I did not realise at that point was how difficult it is to glaze a mousse in this shape properly. I must... Continue Reading →

I admit I am rather predictable when it comes to tarts. Sorry to disappoint those of you who thought I'd fill those gorgeous tart shells with something different. But here they are again, with my favourite lemon curd and cream cheese mousse. Except, these are no regular lemons. These are made from the legendary Sicilian... Continue Reading →

Whenever I need to whip up something in a jiffy, this is my go-to recipe. And I promised our intern at work that I would bake her something special before she returns to France. So, here it is. Thankfully, I have frozen pâté sucrée in my freezer, and a lemon in the fridge. 😅 This... Continue Reading →

After my not-so-successful attempt last week, I decided to try a different assembly this time. I have also discovered that "toffee sauce" does not freeze well and made a chocolate shell to encase it. Unfortunately I was a little lazy and ended up with a chocolate shell that is slightly too thick! I still think... Continue Reading →

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