I have some praline mousse and hazelnut joconde from a few weeks back, and since I was craving some mousse cakes, I decided to make them into mini versions of these petit gateau. As I was lazy, I skipped the coffee in the namelaka, leaving it as plain chocolate namelaka. I also left out the... Continue Reading →

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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 →

The last time I made this I thought the pistachio and raspberry flavours didn't really come through. I told myself for the next attempt I will definitely amp up both these flavours, as it seems like a really promising combination. So, for this attempt, I decided to do away with the joconde layers, and added... 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 →

When I was in Tokyo last year, pastry was on the top of my list (if not the only thing). And at the top of my pastry list was renowned Japanese pâtissier, Hidemi Sugino. I saw so many of his recipes online and they sounded so amazing I just had to try it for myself.... 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 →

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