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 →

Advertisements

What's better than a decadent, dark chocolate dessert for Valentine's Day? Trick question. There's nothing better, really. But, to break with tradition, and a close personal second favourite, I decided to make something without chocolate. This petit gâteau is an amalgamation of a few of my favourite non-chocolate components. The only thing I needed to... Continue Reading →

Praline is a tricky ingredient to incorporate into an entremet due to its high sugar content. After a lot of research and testing, plus indispensible advice and recipe sharing from a good friend, I finally came up with a combination that balances sweetness and flavours, with a special accent on the hazelnut praline. And thus... Continue Reading →

This is one of my favourite entremet. The multiple flavours and textures makes it a perfect example of how a beautifully balanced pastry should be. Here I got another chance to practice the marble glazing technique. These are done by covering the mousse with red glaze, followed by a drizzle of white glaze and quickly... 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 →

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 →

Week 127: Black forest petit gâteau

Practice makes perfect. And I am a long way from perfection when it comes to glazing. So in the spirit of practising, I decided to make a batch of these Black Forest petit gateau and glaze them. Glazing uneven shapes is quite a challenge indeed! I accidentally dropped two of them onto the glazing tray.... 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 →

Blog at WordPress.com.

Up ↑