I have been fascinated by these "chocolate fingers" I have been seeing on my Instagram feed for the longest time. But somehow it just did not seem to make it into my baking list. Until this weekend. I have been craving something chocolatey. Not just chocolate, but layers of chocolate, and nuts, and caramel. I... Continue Reading →

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It is dessert week on the Great British Bake Off. And for the first time, I was so intrigued by a recipe I just can't wait to try it! This is the first time I made dacquoise and to be honest, I am not entirely sure how it should taste. According to Mary Berry and... Continue Reading →

A good friend was in town for work and she offered to stay over for a day to give me some photography tips (and a lens!). We knew each other since we were born and it was great to catch up. And for our photography lessons, I decided to bake up these chocolate praline tartlets.... 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 →

Inspirations can come at the most unexpected moments. And the inspiration for these tarts came from a video a friend sent me earlier this week of a pastry chef lining a bunch of tart rings. I saw the video at least 5 times in a row and felt the strangest urge to line tart rings!... Continue Reading →

 A good friend asked me to make a cake for his wife's birthday. His wife apparently likes a "cake with some crunch". Haha. I guess he is referring to an entremet, with a feuilletine layer, covered with mousse. "And she likes praline." It has been a while since I last made a chocolate entremet, and... Continue Reading →

I think I am just running through the macaron recipes in Pierre Hermé’s book. At least those that appeals to me. And who doesn’t like Nutella? This particular recipe uses the standard macaron shell, minus the Earl Grey and with the cocoa solids bumped up to 30 grams. A teaspoon of coffee extract is added.... Continue Reading →

Another one of Pierre Hermé’s classic macaron recipe. Appears to be a favourite amongst my friends. I guess it is difficult to screw up hazelnut. Makes approximately 40 macarons (80 shells) INGREDIENTS For the macaron shells 75g ground almonds 75g ground hazelnuts 150g icing sugar 55g ‘liquefied’ egg whites + 125g caster sugar 38g mineral... Continue Reading →

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