Milkbar Buddy Honey Butter-Pear Crack Pie

Since Sam and I enjoyed doing our cake collab together so much, we figured we would venture into another Milkbar classic, this time being pies! Milkbar/crack pie is such a staple, and we wanted to do our own interpretation of it using some ingredients to bring in a more festive feel. Fun fact, the original…

Apple-Cajeta Phyllo Tart

I have made quite a few apple tarts. Mostly because I love buttery pastry and caramelized apples. Unlike other apple tarts, this recipe is deceptively simple, but does require a lot of technique to make. Namely because of the cajeta, and the phyllo. Cajeta is the Oaxacan cousin to dulce de leche, using goat’s milk…

Cafe de Olla Naked Cake

This cake is an homage to my friend, Frances. When we used to work together, our morning ritual was going to our workplace cafeteria, getting coffee and toast, and dicking around instead of doing actual work enjoying a mini breakfast together at our desks. In honor of her graduating college, I had to make a…

Lil Chickie Mango Puddings

I have an awkward confession: I hated mango as a child. Something about fruits with a scratchy, fibrous texture that just did not agree with me back then – 8 year old Fred was looking at you too, pineapple. Because of that, I never really understood was mangos tasted like until I was maybe around…

Rhubarb-Elderflower Petit Gateaus

About 5 years ago(which is such a weird preface to say out loud because man, time FLIES), I made a dessert that featured rhubarb and elderflower. Ironically, it featured strawberries as well, so I opted to not even include rhubarb or elderflower in the name of the dessert. The cake itself featured elderflower mousse, and…

Earl Grey Cherry Tart

A while ago, I made a recipe that featured both cherry and earl grey, and it was one of my favorites ever! The combination of the floral and bitter notes from earl grey and the tart and sweet flavor in cherries makes for a fun and well-balanced dessert, so I wanted to bring that back…

Gluten-Free Rhubarb Financiers

Years ago, I was fortunate enough to snag a dinner table at Annisa in New York City. Annisa was a 1-star Michelin restaurant(which sadly closed in 2017) helmed by the highly talented Anita Lo, who focuses on French cuisine with Asian influences. I remember seeing chef Lo dominating in Iron Chef, Battle Mushroom, back in…

Ube Wool Buns

I have always adored the aesthetic of wool bread. The dough is scored repeatedly on one side then rolled up prior to baking to create these really pretty ridges on top of the dough. There is just something about that appearance that takes me back to Asian bakeries. I wanted to make sure that this…

Honeybee Doughnuts

My initial idea when I came up with these doughnuts were to do these little puffy fritters and garnish them with a honey drizzle and bee pollen. But then I really got thinking about them, and wanted to do a more literal translation of what these could be. I thought first about striping the doughnut…

Blueberry-goat cheese financiers

I love financier. And not just because I worked in finance and therefore am a bit of a financier myself! They are French almond and brown butter spongecakes that are just delightful to eat and fun to make. The name for them, in theory, comes from the fact that the cakes resemble bars of gold,…

Vanilla Bean Boston Cream Pie

When I think about Boston Cream Pie, I just think about college. Going to school in a city full of history like Boston, I cannot help but think of that aforementioned classic American dessert. Layers of fluffy vanilla cake, a vanilla pastry cream, and chocolate ganache. Depending on the rendition, there are also almonds encrusting…

Persimmon mousse tart

I am very fortunate to have a coworker who grows his own tropical fruits and vegetables! Earlier this year, I got fresh passion fruits, while right now, I got fresh fuyu persimmons. Truthfully, I never really had a ton of persimmon desserts growing up. I usually would either eat them fresh from the tree in…

Pandan-almond “butterfly” cake

Ever since I got my Pavoni butterfly molds, I had been itching to use them in something. This cake was a last-minute cake order, so it got to be the lucky recipient to some butterfly shaped tuile garnishes! When it came to the cake and the flavors, I knew I wanted to do pandan, but…

Penguin coconut macaroons

So a couple years ago, I made a penguin-themed haupia pie using yuzu, coconut, and these coconut macaroons I shaped to resemble little penguins. I was somehow able to get the actual body of the macaroon to resemble a penguin, dying half of it black with activated charcoal, and using almonds to resemble the beaks….

Hazelnut baumkuchen with whipped nama chocolate

Whenever Christmas rolls around, I feel like the typical cakes you would see are the yule logs or roll cakes with the meringue mushrooms on top. Or some kind of cake with lots of powdered sugar on it, and some sort of Santa-themed decoration. Not trying to rag on those kinds of cakes, as I…

“Rebirth”: a plated dessert

With this dessert, I was going for that phoenix from the ashes motif, but using all gluten-free and vegan ingredients! During the peak of 2020 quarantining, when everyone hogged all of the flour, eggs, and butter, I had to pivot and learn how to make desserts without any of those things, and this is really…

“Feathered Apple”: a plated dessert

I created this dessert from just several techniques that I fell in love with, and wanting to compose those techniques into a cohesive dessert. Homemade phyllo is always something I love to do, while the usage of Almond Inspiration was just to add a pleasant nuttiness. I wanted to use hojicha as well, since it…

ForĂȘt de cauchemars: a petit gateau

This dessert literally only happened because I purchased a ton of cherries to make another recipe with, and I had to figure out what to do with them before they went moldy. Which is always a great motivator when you purchase way too much of an ingredient! So I went ahead and pureed my remaining…

Sakura financier

With cherries being in season, I had to make something fun with them! I had done cherry tarts in the past, but I wanted to change it up a little. While I love the combination of almond and cherry, I wanted to also use the salted cherry blossoms I still had, and that’s when I…

Injeolmi and barley tea mirror glaze cake

This was a last-minute cake order for my sister’s high school best friend, Jane. Jane is currently expecting, and in commemoration of that, I wanted to make a dessert that was very much to her liking – Jane herself is Korean, and she loves Asian desserts and flavors. So naturally, I went with injeolmi powder,…