Tag Archives: Pierre Hermé

Week 146: Earl Grey and raspberry tartlets

Recently I was interviewed and featured on an article by Business Times. While I am happy to see how far I have come where baking is concerned, I am particularly pleased at the comments I got from the journalist on … Continue reading

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Week 140: Macaron infiniment chocolat et macaron à la pistache

Going on a trip back to my hometown is always a much anticipated event. And knowing how much my mum loved these pistachio (and dad likes the chocolate) macarons, I am really glad that they turned out well.

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Week 137: Milk chocolate and Earl Grey tea macaron and macaron Imagine

It is never easy deciding which macaron flavours to go for, but I thought my 2 favourite tea flavours deserve to go together – Earl Grey and matcha. This milk chocolate Earl Grey tea macaron holds a special place in … Continue reading

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Week 136: Lemon meringue tartlets 

There are not many recipes that I would make again and again. But this is one of the few. And probably the only one that does not involve chocolate!

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Week 136: Macaron infiniment chocolat et macaron à la Fleur de Sel

One of the most satisfying thing as a baker is the ability to change the way people feel about food. And I think my biggest achievement to date is having changed so many people’s perception of macarons. Most of my … Continue reading

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Week 136: Black Forest petit gâteau

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.

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Week 131: Macaron à la Fleur de Sel

Salted caramel is my favourite flavour, after chocolate and I have been on the lookout for a good salted caramel macaron recipe for the longest time. I have flipped past Pierre Hermé’s version so many times but never considered trying … Continue reading

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Week 131: Macaron Imagine

My book shelves are full, but after I skimmed through Pierre Hermé’s new Macaron book, I knew I just have to buy it. (It’s now sitting on my ironing board.)

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Week 129: Madeleine Mathilda

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.

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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 … Continue reading

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