Peach “mille feuille”

I came up with this dessert because I wanted to try something new, and also in honor of two restaurants in L.A., Vespertine and Auburn(R.I.P. Auburn, you will be missed dearly). In Vespertine, we had this gorgeous parsnip and pear dessert where they garnished the edges of the bowl with circles of shaved pear. In…

Odessa: a plated dessert

So this dessert was my take on an almost-entirely black and white dish. I went with a sesame chocolate cake with tahini mousse, white chocolate mirror glaze, white chocolate-sesame bark, chocolate-sesame crumble, and white sesame ice cream. I was really happy with how this dessert came out visually, and I was also stunned when the…

Strawberry Jewel Box Cake

I came up with this recipe for a friend of mine’s birthday. She happened to be a designer, so I knew this cake needed to be as aesthetically pleasing as possible. When it come to preferences, she specified liking lighter cakes with lots of cream and fresh fruit, so I knew I could do something…

Yo-Yo- Tsuri: a plated dessert

When I was conceptualizing this dessert, I was mostly just focusing on what things come to mind when I think of the summer. In this case, I remembered Omasturi(お祭) which is a festival in Japan where they celebrate the village gods(御神輿) with games and other celebrations. One such game was where you fish for water…

Ube, mango, and pandan layer cake

So I actually made this cake as an order for one of my closest friends’ boyfriend’s birthday! She requested it to have ube since he’s Filipino, and he loves the color purple. So I went with an ube cake with a mango-lime pudding layer, as well as a pandan-buko French buttercream, and ube crumble as…

Great white way vanilla cake

So this cake was actually ordered and the request was for a plain vanilla cake. The thing is, I don’t like plain vanilla cake. That’s boring. So I wanted to do something a little more refined, and I went with a vanilla chiffon cake with pastry cream, French buttercream, and tempered white chocolate curls. I…

Black cacao tiramisu: a petit gateau

The first time I ever worked with black cacao was actually at Milkbar, when I had some downtime to test whatever I wanted. I stumbled upon a small container of black cacao powder, and I was really curious. I opened it, sniffed it a little, and it had this earthy, but fragrant aroma. It was…

Coconut-taro layer cake

I grew up on taro cake. And truthfully, I hated it. There was something heavy, unpleasant, and stodgy about it that wasn’t appealing to me as a child. It wasn’t until I ate ube(the Filipino cousin to taro) desserts that my palate was more adjusted and accepting to the concept of putting a starchy, unpleasant…

Almond-cherry-chocolate layer cake

Whenever summer rolls around, some of my favorite ingredients to work with include lychees, peaches, rhubarb, and cherries. I wanted to make a dessert that showcases fresh cherries, but I did not want to make another cherry tart, since I spent an entire summer making way too many of those. So instead, I went the…

Ube Basque cheesecake

I’ve made Basque cheesecakes before, but I wanted to try making another flavor, using leftover use paste that I had in my refrigerator. You know, a two in one. Practice a baked good, and also use up an ingredient/flavor that I have not necessarily touched in a while. Ube is a Filipino purple yam, and…

Starting your day: a religieuse

I was trying to figure out some creative ways to use pate choux, and then I thought about making breakfast cream puffs. I wanted to use bacon, blueberry, and maple, to emulate pancakes, and from there, I just thought about how I could use them in fun or inventive ways in pate choux. So I…

Duo of eclairs: ruby chocolate-apple and chocolate “Inca gold”

I just wanted to make really artsy eclairs, so I opted for two flavors, being a ruby chocolate-apple and a chocolate “Inca gold”. For the ruby chocolate eclairs, they are glazed in ruby chocolate and garnished with shards, while the inside is an apple butter pastry cream. I wanted to keep this one aesthetically pleasing,…

Blood orange-rhubarb mimosa cake

I wanted to do a summery, Italian take on mimosa cake with this recipe. I have made mimosa cakes before, but I wanted to do a different take on it. For this cake, I went with a blood orange-olive oil cake, whipped skyr, which is this Icelandic yogurt, a blood orange-amoretti crunch, and macerated blood…

London Fog Boston Cream Pie

So I actually made this dessert was my entry item for the “Great EatWith Bake-Off” as a part of EatWith(a dining-serving company that Bri and I partner with to do our pop-up dinners)’s social media event just to keep users engaged. The premise, inspired obviously from the “Great British Baking Show” is that 5 of…

Future Nostalgia: a plated dessert

Truthfully, I never really made scones before. I have made biscuits, and my god, I love me a flaky biscuit, but with scones, they just felt too much like a biscuit that was trying to be a cookie(I know that if you’re British or Australian, reading that sentence would make no sense, but bear with…

Black sesame brioche ring

Going to Asian bakeries like JJ’s and 85 Degrees C as a child, I loved all of the different kinds of pastries you could find and buy. Flaky, bready, buttery, sweet, salty, crunchy, there were so many different kinds of treats with an equal variety of colors, ingredients, and flavors. One of my absolute favorites…

Galactic Caramel Poundcake

I recently read up on a short story series from my favorite video game franchise, Kingdom Hearts, where there was mention of a dessert called a “galactic caramel poundcake”. I literally have no idea what goes into this dessert, besides it having caramel in some capacity and it being a poundcake. So that’s really where I…

Coconut madeleines

I literally made these on a whim. I had recently come into a lot of coconut flour, and I was thinking of what I could make with it. I had also purchased a madeleine pan recently, and thought about making another gluten-free baked good, so that’s where the idea to make a coconut madeleine came…

Devil’s food-tangerine choco-pies

While I was in quarantine, I wanted to continue to bake things that either hybridized two things, or touched upon my childhood nostalgia. In this case, I made something that touched upon the latter. Growing up in a Taiwanese/Chinese-American household, I have distinct memories of going to the Asian grocery stores and getting these chocolate-covered…

Nectarine-orange blossom pie

So while I was in quarantine, I had been doing a lot of cookbook reading. And by that, I mean I was flipping through cookbooks and looking at the photos. I haven’t properly read a book since college and I don’t intend to start, even if coronavirus is going around. One of my favorite cookbooks is Everything…