When life gives you many, many lemons, you have to find things to do with them besides make lemonade. So when I happened upon a bunch of Meyer lemons, I already had a couple ideas in my back pocket. Meyer lemons, compared to your standard lemon, is a more orange hue compared to the yellow,…
Tag: glaze
Strawberry-Rhubarb Entremet
This honestly was one of the prettiest entremets I have made in a while, and it came together so organically. I always loved the combination of strawberry and rhubarb, because that is two tart ingredients(rhubarb being a bit more bitter and strawberries veering a bit more sweet), which makes for an automatic foil to sugar…
Chocolate-Miso-Apple Tart
This recipe was inspired by an old episode of the Japanese Iron Chef, where the challenge was to make desserts with apples and chocolate. I love the idea of combining chocolate, something sweet, bitter, and creamy, with apples, which can take on a lot of spice, bitterness, and are naturally sweet and tart. I just…
Blueberry-Lemon Cheesecake Entremet
So I have already made a blueberry cheesecake or two in the past for this blog, but I wanted to do a cheesecake mousse cake-entremet kind of thing using a blueberry-lemon cheesecake as the body of the dessert, with a blueberry gelee and a lemon curd interior, as well as a blueberry chiffon cake base….
Mini Cereal Milk Baked Doughnuts
Cereal milk is a Milkbar classic, made by steeping unsweetened cornflakes into milk, and then straining out said cornflakes so that the milk is more flavorful. You can toast the cornflakes before you steep them into the milk as well, which will add to the flavor slightly! However, one thing I always wanted to figure…
Assam Tea-ramisu
So a while ago, I purchased assam tea to make some desserts with, only for me to receive twice the amount I intended on ordering, and being stuck with more assam tea than I knew that to do with. For those unfamiliar with it, assam is a kind of black tea, popular in countries such…
Blood Moon: a petit gateau
For this year’s Mid-Autumn Festival, I wanted to do a few different kinds of moon cakes. Some more traditional, and some, a new interpretation of the term “moon cake”. In this case, I wanted to do not one, but two petit gateau, both moon-themed. One would be inspired by the full moon, but the other,…
Clodsire Mochi Puffs
Clodsire is a new friend-shaped Pokemon that is an alternate evolution to Wooper. In a way, it’s a Quagsire that decided to live life laying down, and somehow developed these purple spots on its back where it can spring out its poisonous spines. So despite looking hilariously adorable, Clodsire can be extremely terrifying. Luckily, these…
Lemon-Elderflower Cake
With this mousse cake recipe, I was really aiming for something light, using flavors that I knew meshed well together. Lemon and elderflower is a combination I have grown quite fond of, just because you have the tart sharpness of the lemon against the floral, sweetness of the elderflower. The two play off of each…
Passion Pearl: a petit gateau
These little pearls only came about because I had an abundance of passionfruit(what a problem to have), and I wanted to find some interesting or fun ways to utilize them! For the dessert itself, we have a coconut mousse that is surrounding a passionfruit gelee, on top of a blue spirulina cookie. I wanted to…
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…
Passionfruit chouquettes with passionfruit spun sugar
I made these chouquettes with a friend of mine, Sylvie, as a thank you for sowing up a couple of holes I had in one of my sleeveless hoodies, and one of my pairs of work pants. Sylvie loves passionfruit, and in exchange for agreeing to sow up my clothes like the talented seamstress that…
Tangerine and chocolate “snack cakes”
These were kind of my ode to a Hostess cupcake. A dark chocolate cake with a cream inside and ganache on top. Fudgy, delicious, and definitely a guilty pleasure of mine. For this rendition, I went with a chocolate cake that uses black cacao, which has this almost fruity quality to it from being an…
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-mascarpone cake doughnuts
These literally just came from an experiment where I wanted to make doughnuts, but I didn’t have any yeast, and I was too lazy to buy any/I had no patience to wait for yeast to proof anyways. I knew that you could make cake doughnuts, which would not require yeast, and I decided to go…
Cherry tart 2.0
I love making cherry tarts, especially since I watched “The Many Faces of Ito” on Netflix, and seeing one made there, I just had to make my own to satisfy that craving and to utilize the fruit while it was still cherry season. For my rendition, I am making the crust infused with gewurztraminer (a white…
Black forest izba cake
Izba cake (Izba is Russian for “cottage”) is a Russian cake made of rolls of pastry stuffed with fruit, typically cherries, that are then layered with cream and allowed to set into a triangular prism shape. The cross section when you cut into it resembles a mini house, which is why it gets that name….
Mikan-fennel-elderflower chiffon doughnuts
Unlike previous doughnut cream articles that I have written, this is a much more simplified dessert. Mostly for two reasons: 1., I didn’t have time to make proper doughnut creams of these flavor profiles since I was making these on a Thursday for a Friday meeting and 2. doughnut creams take one full day to…
Black sesame-matcha cheesecake doughnut cream
I came across the inspiration for this concept on Instagram, where I saw a chef make a double decker cake doughnut that was pressed into a mousse then glazed in a mirror glaze. I believe it was called a tiger doughnut, because of the pattern on it. For my own version of it, I decided…
Freddy's Harajuku 