I was cleaning out the freezer the other night and came across this jar of blueberry compote. I thought what better way to use it up than to bake a batch of these old favourite. I also still have that bag of Argentinian lemons my friend got me from France. 😅 I also decided to... Continue Reading →

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This is the cheesecake mousse that ends the search of all cheesecake mousse. When I started planning this entremet, I was just looking for something I could do with my newly acquired "fashion eclair" mold. Preferably something yellow so I can make use of the yellow glaze in my freezer. I came across this cheesecake... Continue Reading →

You know you can never go wrong with cheesecake and caramelised white chocolate. Especially when the recipe is from one of the winner of my favourite baking show. These tarts looked so elegant as they are I did not feel the need to anything more than a small pinch of fleur de sel to each... Continue Reading →

Someone once asked me how I number the weeks on my IG feed. So, here's a little secret. Due to the long hours I keep at work (when I am not working, I am usually abroad or sick), the only time I can afford to spend baking would be the weekend. So the week numbers... Continue Reading →

It's been a while since I last baked cheesecakes, and I came across this Earl Grey cheesecake that really caught my fancy. This cheesecake recipe is gluten free (although the crust isn't) and it turned out to be really creamy. As usually I used a reconstructed pâte sucrée base for the cheesecake. And since I... Continue Reading →

Funny story: During my Malta trip, I was invited to a friend's place for a barbecue, Malta style. Meaning, lots of food, beer and wine, and lots of laugh throughout the evening. One of the memorable thing we ate was this chunk of Brie, which was so creamy! My friend was raving about it and... Continue Reading →

I am not really one to obsessed about getting the perfectly shaped cake, as I normally prefer my cakes smothered in frosting. Even then, it was strangely satisfying to finally achieve that, even if you cannot tell from this picture. The cake is split in half and filled with a layer of leftover lemon cream... Continue Reading →

After my not-totally-satisfactory blueberry cheesecake attempt last week, I did more research and realised that, in fact, I have made double fromage cheesecake a few times before. And it's none other than Pierre Hermé's cheesecake mosaïc. So, I used that recipe, replaced the pistachio cheesecake with some lemon juice and zest, and the cherries with... Continue Reading →

Ever since famous Hokkaido cheesecake, LeTAO, arrived at our little red dot, "double fromage" cheesecake is becoming the new "in" dessert. As my prior experience with this type of cheesecake was disappointing, I thought I would try making it at home before investing $28 trying another. During a friend's last trip to Singapore, I promised... Continue Reading →

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