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…

Cherry blossom orgel: a sakura tart

This was my first time working with salted sakura blossoms. And let me tell you, they are saltier than me when I am told that I have to work overtime when I was an accountant. I wanted to cook with these to celebrate the cherry blossom viewing season, but I did not realize that they…

Super simple strawberry-phyllo mille feuille

Not everything I make has to be super complex or difficult. With this dessert, I tried my best to edit it down to just three things: crispy caramelized phyllo dough, Bismarck cream, and balsamic macerated strawberries. What? It’s simple by my standards. I mean, look at it! No mirror glaze, tempered chocolate, none of those bells…

7 layer chocolate-raspberry cake

This was a behemoth to table. Mostly because for whatever reason, the cake starting leaning the moment I stacked on the mini cake. It was probably because I used chiffon cake as a base, which is super fluffy, so I recommend using dowels (or boba straws that are cut down to the height of the…

Cookies and cream tres leches cake

The inspiration for this dessert actually came from Housekeeping Appreciation Week. Since our team was only 22 people, it was actually a doable task to make something for them. I wanted to make something amazing for the housekeeping team that works hard to make sure that our guests don’t realize that our hotels rooms have…

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…

Seeds of heaven and earth: mini chocolate-mint pate choux tower

I thought of this dessert one late Thursday night when I was in a slump; I was starting to get bored with baking, just because I keep doing the same shit. Naked layer cakes, doughnut creams, the occasional ice cream and plated dessert. Bottom line, with this dessert, I was trying to do something different…

Passionfruit Souffle

Passionfruit is easily one of my favorite ingredients of all time. My dad has fond memories of eating a ton of them in Taiwan, mostly because they grow quite frequently there. For me, it is a reminder of my heritage and I just love the sweet-tart flavor of the pulp coupled with the crunch of…

Banana (milk) pudding with misugaru wafers

This recipe is inspired by my dear friend, Ellie. She is one of the smartest, wisest, and funniest Korean Americans I have ever met, and she also makes a mean banana pudding. Seriously, she could put Magnolia Bakery out of business. However, Ellie recently moved to New York, aka the home of Magnolia Bakery, so…