Peach Bellini Pate Choux

These pate choux, in a lot of ways, are an homage to my Masterchef bestie, Bri. Peaches just because her family has a peach orchard in Texas, prosecco because I know she loves her sparkling wines(fun fact, a bellini is a drink made from peaches and prosecco), and the usage of molecular caviar as it…

Jigglypuff Choux Buns

Randomly after my Rowlet Inarizushi recipe, one of the more requested Pokemon people wanted to see was Jigglypuff. Now I love Jigglypuff. The one in the anime, specifically when it would angrily react to everyone falling asleep to its singing, was bringing that mood for all of the Capricorns out there. So I wanted to…

Sloth-acado Eclairs

So for my Sylvie(if you watched my audition on season 12, you will better remember her as “Fred’s Friend” who was making all of that commentary about my chocolate LOL)’s birthday, I wanted to make a fun dessert that was unlike anything I have previously attempted. Sylvie is obsessed with this sweet passionfruit-avocado tart that…

Milk tea cream puffs

These cream puffs were the result of me craving milk tea in dessert form, but not wanting to do another panna cotta or ice cream. So instead, my mind went to pate choux, or cream puffs. Since I make hojicha(toasted sencha or Japanese green tea) sugar quite regularly, I knew I could use that to…

Pumpkin Cream Puffs

This recipe only came about because my friend Naama gave me a squash that was grown by her friend. Squash could refer to a lot of things, but in this case, think like a butternut or kabocha squash, so basically a pumpkin. I figured since the flavor of it was so sweet, it would work…

Sea Angel: a plated dessert

This was the last dish in my “Namie” pop-up dinner, featuring strawberries and lychees to embrace the summer. I wanted to use both in several different ways, and I also wanted to use pate choux as the base for this dessert, since I just love how choux with craquelin resembles a coral reef. With the…

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…

Strawberry and pistachio pate choux

I was pretty happy with how these puffs came out, considering that ever since I got some Strawberry Inspiration(naturally strawberry flavored chocolate) couverture from Valrhona, I wanted to do a strawberry and pistachio dessert. There was something about crunchy and salty versus sweet and tart which just sounded like a fun combination, and while the…

Chrysalis: a plated dessert

During my senior year of college, I made a plated dessert called “Sanagi” – sanagi is the Japanese word for chrysalis, or cocoon. The dessert itself was matcha pate choux with spun sugar, made to resemble a little caterpillar crawling into a cocoon, hence the name of the dessert. I wanted to do a more…

Yakudo: a plated dessert

With this dessert, I wanted to just focus in on two flavors: chocolate and passionfruit. I really love the contrast between dark and bitter and bright and tart, so putting the two together just made perfect sense. For my components, we have a dark pate choux with passionfruit inspiration namelaka, dark chocolate mousse, dark chocolate…

Let it snow: snowman religieuse

When I was thinking of festive, winter wonderland treats, I wanted to do something with a snowman in mind. One of my first thoughts was pavlova, but I’ve already made quite a few of those, so I had to do something else. Instead, I thought about religieuse, which is basically a fancy way of saying…

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,…

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,…

Chocolate covered banana craquelin choux puffs

I was doing some recipe testing with craquelin pate choux, since I am planning to use them for quite a few different projects and concepts coming up. For these choux pastries, I decided upon the flavor pretty quickly. I had bananas in the freezer that were taking up space, so I wanted to get rid…

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…

Find my heaven: a plated dessert

I really wanted to try branching out and doing new things this year, be it with techniques or plating. The dessert itself is inspired by me just trying to find my happy place in the kitchen, and obviously, that’s through baking and cooking with Asian-fusion influences. So I went with a hojicha panna cotta with…

In my dreams: a plated dessert

So this dessert, as cheesy as it sounds, actually came to me in a dream. Specifically, I had drempt I was a dessert menu consultant for restaurants, and that I was served this exact dessert. I was in the middle of tasting it when my alarm went off, but I distinctly remember this rich, creamy…

Honey-yuzu Paris Brest

This recipe really just came about because I wanted to make a Paris Brest, aka a ring shaped ├ęclair. When I thought about my fillings, I decided to go with three in total. A yuzu Bavarian cream, homemade honeycomb candy, and honey mascarpone cream. I also made a honey-yuzu-bee pollen glaze, and infused the actual…

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…