What when I was doing R&D at Milkbar, I fell in love with embedding desserts with Turkish delight to give them a gemstone aesthetic. So these cake pops were a slight homage to that(and also they were for a baby shower, so I wanted to go with something more pastel-pink to reflect that). For those…
Tag: rose
Pink Lemon-Olive Oil-Rose Cake
This cake is dedicated to my friend, Na’ama, specifically for her birthday. Fun facts, she was one of my friends that attended my apron battle for season 12(she was in the podium instead of the balcony), and we went to college together, but did not actually know each other back then. Since Boston University was…
Black Rose Entremet
It’s been a minute since I’ve last tackled an entremet, so I wanted to do another one, as I had a bunch of random components here and there that I knew I could use. I was making Turkish delight for Pinktober and realized that I had an entire piping bag of leftover ruby chocolate mousse…
Red velvet and white rose mirror glaze cake
So I have a weird relationship with red velvet cake. In that I do not like it, but I actually order it from bakeries as my way of gauging how good of a bakery they are – if they can make me enjoy a cake I inherently dislike, then they are definitely doing something right….
Pretty in pink olive and rose cake
This was my 2nd/3rd take on the “Bomb-ass” Poosh cake. For those who were unaware, Poosh is Kourtney Kardashian’s company, and they did a collaboration with an olive oil cake bakery called Little House of Confections to bring to life this cute little pink olive oil cake, which they called the Poosh cake. The original…
Hidden rose apple tarts with ruby chocolate
I just love it when fruits come in unusual or different colors. Purple kale, watermelon radishes, rainbow carrots, blood oranges, all things that I came to love when I first got into cooking over 10 years ago. Then about 3 years ago, I learned about naturally pink apples. Mountain or hidden rose apples, depending on…
Chocolate-raspberry-rose tarts
I literally only came up with these because I had a coworker who was putting in her two-weeks, and I wanted to thank her properly for all of the hard work she had done! She specifically requested chocolate and raspberry, and I just happened to have made a batch of raspberry-rose jam, so I wanted…
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…
Gyakkou: a plated dessert
With this dessert, my aim was to create something that was delicate and light, while at the same time, having a pronounced flavor. So I opted for rose and almond for the flavor combination, being inspired by Persian baking, and me wanting to use Turkish delight and almond cake in some way or form. So…
“Wake up and smell the roses”: a crepe bouquet
For the ruby chocolate ganache:3/4 cups ruby chocolate1/4 cup heavy cream1 tablespoon unsalted buttera pinch of salt Melt together your ingredient in a pot on low heat. Pour through a sieve. Reserve 1/4 cup of your ganache for the mousse balls. For the rose and ruby chocolate mousse balls:1/4 cup ganache2 tablespoons rose hip jam1/4…
Peach “mille feuille”
I came up with this dessert because I wanted to try something new, and also in honor of two restaurants in L.A., Vespertine and Auburn(R.I.P. Auburn, you will be missed dearly). In Vespertine, we had this gorgeous parsnip and pear dessert where they garnished the edges of the bowl with circles of shaved pear. In…
“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…
Signal: a petit gateau
I was feeling a bit inspired the other day to try a new flavor of petit gateau. I saw so many geode cakes before, and this is my very loose take on that. I used kohakutou to garnish petit gateaus, but used a little bit of gold leaf as well to give them a more…
Heirloom apple, almond, and rose tarts
I really wanted to make a delicate little tart using these heirloom apples I found at WholeFoods one day, and that’s where these tarts came about. Well, that, and I was loosely inspired by Momo from Shokugeki no Soma. What? I’m allowed to take inspiration from anime and videos. I’m a weeb at my core….
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…
Rose quartz: chocolate-Turkish delight cookies
Chocolate-Turkish delight ice cream is one of my absolute favorites. That and I love to make Turkish delight. I don’t know why. There’s something about how pretty they look that really appeals to me. That gem-like aesthetic. But since I know for a fact that this flavor combination works, I decided to take it from…
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…
Andante: a chocolate and rose plated dessert
The word andante refers to a slow tempo, while the inspiration for the dessert came from the concept of falling in love. It should not be something to rush into, but rather, something you can take your time enjoying. For the dessert itself, we have a chocolate-coffee panna cotta, a rose-goat milk fluid gel, black…
Cattleya – rose apple and pear cheesecake
This is yet another carbon copy of Pierre Herme’s Venus cake, this time, featuring mountain rose apples! They are a naturally pink apple, and a little starchier than the normal Fuji or Red Delicious. I figured that they would be gorgeous, and since I did not want to rip off the naming, I opted to…
Freddy's Harajuku 