Apple brandy krempita

This dessert was an evolution of a previous post I made. Krempita is a Montenegrin dessert that consists of layers of phyllo dough and custard. It is similar to a napoleon, a mille feuille, or Greek galaktoboureko in that sense of being flaky pastry with a custard-y filling. This interpretation of it takes that Montenegrin…

Malted miso and black vinegar chocolate cake: Season 10 Revisited

This is my updated take on the “shines forever” dessert that got Gordon Ramsay licking the plate clean. The main differences being the usage of black cacao powder to really intensify the flavor of the cake. I also updated plating style to be more in line with something I would present now, as opposed to…

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…

White Bunny Carrot Cakes

So when it comes to Easter, I don’t really celebrate it. Growing up in a Buddhist household, Easter as a holiday just meant that time of year when there’s lots of rabbits, ducks, marshmallows, polka dots, colorful eggs, and randomly, jellybeans. That’s literally all Easter means to me to be honest. With that in mind,…

Matcha “jiggly” cheesecake

There is a common misconception about the “jiggly” cheesecake that has gone viral over the past 5 years: everyone seems to think that this kind of cheesecake is like a panna cotta and wobbles perpetually until it is time to eat it. However, the cheesecake is only jiggly fresh out of the oven, when it…

“Tiramisu” cookies

I always wanted to do a take on a ricotta cookie, but I was never quite sure what direction to go with them beyond that. The idea of putting a soft cheese into a cookie dough was intriguing , just because I was always curious how that would affect a cookie’s consistency over using butter…

Sticky Toffee-Bourbon Pecan cake

This was actually a cake I made for my boss at work’s birthday! I was talking with my coworkers in sales about what he liked, and we figured that a bourbon pecan cake of some capacity would just suit his personality and preferences, so why not go that route? For this cake, we have a…

Tiramisu wedding cake

So this (not so little) cake was actually my first wedding cake order! I usually don’t do wedding cakes, since they take forever to make and the stress of delivering these while keeping them intact is a lot to handle, but I was asked by my friend Lily to do it for our mutual friend…

Peach Charlotte

I have made charlottes before, but with this one, I wanted to emphasize the flavors of peaches, and I wanted to test out a new trick with making a ruby chocolate collar. So the components of a charlotte are primarily ladyfingers and spongecake that are stacked with cream and fruit. For mine, I went with…

Chocolate-blackberry izba crepe cake

I haven’t made izba cake in years, so I wanted to revisit it, using my newfound love for making crepes. So we have tubes of cocoa-mochi crepes stuffed with whipped yuzu-mascarpone cheesecake mousse, brown butter-ruby chocolate macerated blackberries, chocolate feuilletine, and chantilly cream. Izba cake is typically done with tubes of pastry, but I subbed…

Imqaret with orange curd and honey mascarpone

So I have been studying a bunch of different Mediterranean desserts, mostly to help me broaden my range. Looking through Malta specifically, I came across a really curious dessert called imqaret(pronounced without the “q”). They’re basically these pastries stuffed with an orange blossom-date filling. Some use walnuts, others don’t. Most people fry them, but some…

Breathe again: a plated dish

So this dish was obviously inspired by the song “Breathe again” from season 2 of Carole and Tuesday. The song itself talks about reaching new heights, and being able to take a sigh of relief now that you have succeeded in making something of yourself. For me, a component that perfectly embodies all of that is…

“Princess cakes”: a petit gateau

Honestly, this dessert was inspired by me seeing a TON of these cute pink petit gateaus that were floating around on Instagram, made by pastry chefs at a Mandarin Oriental. This dessert in particular was on my to-do list for a hot second, but I had the pleasure of making it with my friend Ann…

Box of dreams: a mousse tart

With all of the Christmas baking going around, I felt like I had to do some more of my very own. For this particular dessert, I wanted to go with three different inspirations. The first was fruit cake, the second was eggnog, and the third was snow. I wanted to also make a box-shaped dessert,…

Lacuna: salted caramel-apple cheesecakes

So a funny little anecdote about how these cheesecakes came to be. I originally wanted to make an apple crostata, but when I was rummaging through the fridge, my dumbass self didn’t see I couldn’t find any butter(fun fact, there was butter in the fridge and I only found that out after buying two boxes…

Gravity Bounce: a plated dessert

This is probably the last “Carole and Tuesday” inspired dessert, and in this case, it is based on the song “Gravity Bounce”, also by GGK. So the song itself is upbeat, playful, catchy, and fun, and when I think of the phrase itself, I immediately am drawn to Newton’s apple. So I decided to do…

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…

“Shines Forever”: my signature malted chocolate cake

This chocolate cake recipe is the very same chocolate cake that actually won me my white apron in season 10 of the American version of MasterChef! During the casting process, we had to submit four signature dishes that we could make in 45 minutes, and this was the one I had practiced the most (before…

Moonlight dust: a mirror glaze cheesecake

The name of this dessert came about from a song by harmonicblend of the same name. I adore harmonicblend and their aesthetic and fantasy-driven soundtracks, and Moonlight dust was no exception. For the dessert itself, obviously, I needed to incorporate the moon into it somehow. So I went ahead and went with the most iconic…