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…

“Beautiful World”: a plated dessert

So I conceptualized this dessert around initially two flavors, being pistachio and olive oil. From there, I sort of expanded it to include rosemary and lemon, since I have fresh rosemary in my backyard, which has been blooming these beautiful flowers, and the lemon adds a nice acidity to counterbalance all of the other ingredients….

Jade Fairy: a petit gateau

So this dessert went through several phases because I was not 100% sure where I wanted to go in terms of the flavor profiles. I knew it had to be green, and that I wanted to feature pistachio and chrysanthemum tea. For those unfamiliar with it, chrysanthemum tea is a popular Chinese/Taiwanese drink made from…

Angoori jamun pon de rings

I came up with these because I got obsessed with gulab and angoori jamun, which are these ghee-fried balls of milk fat that are soaked in a rose and saffron syrup. For those of you unfamiliar with them, they are a treat that originates from India, and while it sounds counterproductive to soak a fried…

Cannoli loaf cakes

Whenever I think of cannoli, I am immediately taken back to my time in Boston, where we had one of the most famous cannoli bakeries in Mike’s Pastry. Oh, Mike’s. It was controlled chaos. Crowds and crowds of people, lined up along the street, waiting to get into a cramped store with display cases filled…

Pistachio and chocolate milk bread babkas

So when I was making this recipe, I wanted to do something babka-esque, and as I was measuring out the dry ingredients to make a brioche, it dawned upon me that maybe doing a milk bread babka could be a lot of fun! With brioche, it is rich, dense, and buttery. With milk bread, you…

Curation: a plated dessert

So this dessert was inspired by a summer road trip going to the Flower Fields in Carlsbad and getting strawberry shortcake by the road! I wanted to take that memory and turn it into a dessert, which is what we have here. So we have an elderflower and pistachio mousse with a strawberry liquid core,…

“Wishing star”: a plated dessert

I really only came up with this dessert because I wanted to test my new chocolate  sphere molds. So I knew chocolate was going to be a central part of the dessert, but then I thought about what I could pair that with. Luckily, there was a large bin of pistachios in front of me,…

Knafeh flavored lotus pastries

I have been meaning to make lotus pastries for a long time now. They’re a hugely popular snack in China, consisting of flaky layers of fried dough, wrapped around a filling. As the name suggests, they are assembled and cut in a way that when deep fried, the dough blossoms and resembles a lotus. It’s…

Nectarine-orange blossom pie

So while I was in quarantine, I had been doing a lot of cookbook reading. And by that, I mean I was flipping through cookbooks and looking at the photos. I haven’t properly read a book since college and I don’t intend to start, even if coronavirus is going around. One of my favorite cookbooks is Everything…

Marimo truffles

I love how the Japanese manage to make everything cute. From clione (basically sea slugs, but they’re called sea angels), to daruma (those giant red and white dolls with the crazy eyes and mustaches), to marimo (little aquatic moss balls that some children even keep as pets). Marimo are super adorable, just because they’re perfectly…

Vegan baklava with pistachio ice cream

Baklava is one of my absolute favorite Middle Eastern desserts. Layers of flaky phyllo(or spelled filo as well, but same thing), with a toffee-like filling of caramelized nuts, and a delicious spiced syrup that soaks through everything and really brings it together. The really cool thing, for me anyways, about Middle Eastern desserts is the…

Pistachio mille crepe

Before I worked at Milk Bar, I never was a particularly huge fan of pistachios in desserts. I typically used them in things like dhukka or in salads, and I preferred using hazelnuts or almonds in my desserts instead(I did make pistachio desserts, but removing the damn shells also annoyed me and my fingernails to…

Pistachio-lemon tart

In honor of Pi Day, I knew I had to do a pie or a tart of some kind. So I went with the tart route, and made some mini pistachio-lemon tarts. The flavor combination was inspired by the lemon-pistachio brioche we sell at Milk Bar, but also my need to get rid of an…

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…

Knafeh with kataifi pastry

Now I have done knafeh in the past. But I have never had a chance to work with kataifi(shredded phyllo) due to never being able to find it. That is, until my coworker, Desiree, told me about a middle eastern market that was actually really close to where I live! Super special thank you to…

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,…

Nexus: a ruby chocolate entremet

I was originally going to do a rose, ruby chocolate, and pistachio tiramisu when I was conceptualizing this dessert, but then I thought about the presentation, and how I really didn’t want it to look too similar to my dreaming of springtime dessert. So instead, I opted for an entremet instead. The flavor combination of…

Let’s go in the garden: a plated dish

For this dish, I really wanted to prepare something that conjured up nostalgic childhood memories. With lamb, it was something I grew up eating a lot of, because my parents loved it. With the garnish, I knew I wanted to do something that resembled vegetables sprouting out from the earth, and so I went with…

Pistachio-lemon-blueberry layer cake

This cake sort of was the result of utilizing leftover/surplus ingredients in our house. It was made for a family gathering, and because we had a TON of lemons in our house that we needed to get rid of, this cake kind of was a huge no-brainer. I love making olive oil and lemon cakes,…