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 my heart as it is the first Pierre Hermé recipe I have ever tried and... 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 →

Sometimes inspiration comes at the most unexpected time. And the inspiration for these came when I saw someone posting these pretty rose-shaped cheesecake on Facebook. I went on a hunt to find the silicone mold and was glad to have found it in my friendly local baking supply store. However, it took me a bit longer to... Continue Reading →

 Once I get an idea in my head, I'd always have a hard time getting it out. And these past weeks, the idea has been pistachios, pistachios and MORE PISTACHIOS! The pistachio and strawberry tarts last week did not turn out as good as I was hoping. After a few taste testing, I thought it was... Continue Reading →

It has been ages since I last met friends I got to know through social. Over the weekend, I got together with a few of them and we visited a new éclair café in town. And while I consider my taste buds significantly spoiled after tasting Christophe Adam's salted caramel e'clair, I have to say,... Continue Reading →

Another birthday, but, last one of the year. Phew. As I was away for a trip the weekend before, I decided to go back to my simple and trusted red velvet cheesecake cake recipe. I guess it helps that the birthday girl likes both red velvet and cheesecake - what a coincidence! The best thing... Continue Reading →

I couldn’t believe how difficult it is to find a good book on entremet, when one does not read French. Says something about the quality of cakes amongst the non-French-speaking society, doesn’t it? One of the most popular English book I managed to find is Karen Krasne’s Extraordinary Cakes. It is not quite a book... Continue Reading →

I found out, the lighter the color of a macaron shell, the more tricky it is to make. My first batch of these pale green cookie turned out slightly browned. Which made me sad, and ended up being binned. So for the second batch, I put the oven temperature at 150C to start, and once... Continue Reading →

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