Christmas is in the air! Time to bust out those dusty molds and bake up something special. And I really want to bake up something particularly special to christen this new set of mold. Ever since I read about DA's December cronut - white chocolate peppermint and cherry, I couldn't quite get it out of... Continue Reading →

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I have always been curious about the chocolate and passion fruit pairing. The Mogador macaron from Pierre Hermé is a little too tart for me. So for my attempt, I decided to tone down the passion fruit for a bit. To prepare the passion fruit purée, I scrapped the seeds out of 6 fruits, bring... Continue Reading →

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 →

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 →

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