Black forest swan puffs

Whenever I think of pate choux, I always think about pate choux swans, since they are the most obvious go-to in terms of what you can do with that kind of dough. I wanted to do a take on a pate choux swan, but instead of making the neck and wings out of the pastry,…

Raspberry craquelin choux

These puffs are super simple to make, and so satisfying to see coming out of the oven. Craquelin or sablage refers to the cookie that is baked on top of the pate choux. It is really gorgeous and I have used it several times throughout my recipes on this blog. Besides the craquelin itself, the…

Eton mess with creme patissiere

For my second lesson with Lemonade, Marcin and I wanted to tackle another common ingredient, this time being eggs. Truthfully, the lemon meringue cookies could have been used for both lessons, since I showcased how to use the yolk and the white in a dessert, but I figured I would tackle an entirely different dessert with…

Strawberry-mochi crepe cake

Continuing on with my gluten-free desserts, I made this one actually out of curiosity. I used to love going to Harajuku Crepe in Beverly Hills(RIP, because they’ve been closed for years now), and they specialized in gluten-free crepes made with mochi. Now, I could NEVER get the same consistency, no matter how hard I tried,…

Thin mint-Oreo Doughnut Creams

I really love making Doughnut Creams. I don’t make them as often as I used to, but I do still like their aesthetic. A seemingly perfectly glazed doughnut with cute toppings, but when you bite into it, it’s not fried dough. It’s a set mousse with fluffy cake on the bottom. Sometimes, two mousses. Sometimes,…

Semolina-Tangerine Upside-down Cake

Honestly, this is one the simplest desserts I have ever made. In that it’s literally just a cake with cream. The only real pressure point here is maintaining the moisture in your tangerines, and even then, that ain’t rocket science. For the dessert, we have a semolina cake, tangerine syrup, a layer of tangerines, and…

Dianthus: a plated dessert

I really love baking with pate choux. But I tend not to make it as often due to mirror glaze cakes and naked layer cakes and doughnut creams all looking a lot prettier, so unfortunately, cream puffs do tend to take the back burner to my list of go-to desserts. That being said, when I…

Orange-chocolate poundcake

I keep watching these Korean baking videos, and even though I am not Korean nor do I understand the language, I can still figure out what the ingredients they use are and what techniques were because yes, it really can be that simple. I wanted to do a dessert that just embraced the orange-chocolate combination,…

Strawberry-rhubarb tart

With rhubarb and strawberries being in season, it just made sense to try making a strawberry tart. It’s been a tradition that every summer, I try to perfect this tart using different methods. This summer, I decided to use an elderflower pate sucre, strawberry-rhubarb confiture, cornmeal frangipane, and cream cheese chantilly with elderflower glazed berries….

Strawberry-Angel Food Shortcake Doughnut Creams

The goal behind this dessert was to make a strawberry cake unlike any that I have made before. I love making doughnut creams, so I wanted to make another flavor. This time, it’s a strawberry angel food shortcake. I used angel food cake as the base, because it is super light and airy, being made…

Cutie Honey Raspberry Cake

I wanted to prepare a dessert that I could enjoy with a cup of tea while staring out into the city, quietly judging everyone. For some reason, I like to do that. I don’t know why. I guess being an 100% Judging type per Myers-Briggs does that for you. But being a judgmental bitch aside,…

Sweet potato mont blanc

Mont blanc is traditionally a French dessert, featuring a puree of chestnut piped over whipped cream and topped with powdered sugar to resemble a snow-capped mountain; fun fact, mont blanc is French for white mountain. This dessert is popular in both France and Japan, and other varieties use sweet potatoes, shiro an or azuki beans…

Lotus + pond cake

This cake concept came about after my friend, Christina, was so kind as to share with me drawings of cakes she likes to create. One that caught my eye was the lotus cake that she drew. It was beautiful, and being raised in a Buddhist household, I just had to create a cake inspired by…

Matcha hokkaido cupcakes

I’ve been craving Hokkaido styled cupcakes ever since I saw them in the display of a bakery in Nagoya last summer. These cute little cupcakes with a tiny dollop of cream. Simple and cute is the easiest way to describe them. These kinds of cupcakes are often described as cloud-like, which is why I opted…