Scattered wind chime: a plated dessert

So this was my first dessert where I attempted to use isomalt for blown sugar. I was trying to redo a dessert I made years ago, but using some more interesting technique. The base of the dessert is a blackberry-yuzu posset, while we also have matcha crumble, blackberry-yuzu gelee, yuzu curd, and the isomalt to…

Time: a plated dessert

When I was listening to Utada Hikaru’s song “Time”, I was thinking about what kinds of desserts could accompany that soulful, slow, jazzy tune. I thought about coffee, cafes, and other things pertaining to that, and from there, my mind went to hojicha. Hojicha is a toasted Japanese green tea, with this nutty, earthy flavor…

Starry night: lucuma tarts

If you were to ask me what I have been up to in terms of my cooking, I would probably present you with these lucuma tarts. They perfectly represent how much I have been doing research on Latin American-cuisine, as well as tie into my background at Milkbar. The shells are made with lucuma, being…

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…

Lemon meringue cookies

For my cooking mini-series with Lemonade(my friend Roshni’s social platform company), my co-host Marcin and I were actually tasked with making three different classes with three different themes. So we decided to go with ingredients, and to fit with the name of the company, we went with lemon dishes for the first class! For my…

Stay gold: a plated dessert

I recently purchased some dulcey (blonde chocolate) and was thinking of different things I could do with it. Blonde chocolate is basically a slow-roasted white chocolate that tastes like dulce de leche. It’s very much caramelized and nutty, and I wanted to play around with that flavor profile. So looking at some of my older…

Mackles’mores petit gateau

Mackles’mores(spelling might be inconsistent because truthfully, I have no clue what the correct spelling for them is), are chocolate chip cookies baked on top of graham crackers, with melted chocolate and marshmallow on top. They sell them at a bakery in Seattle, and happen to be one of my sister’s absolute favorite desserts. And I…

“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,…

dreaming of springtime: an icebox cake

Icebox cakes are fun to make, mostly because they’re just giant cookies with fun fillings sandwiched between each layer. In this particular rendition, I wanted to use ruby chocolate, since I have a whole bag of it and I never really use it. I wanted the dessert to be pink, since Pinktober is coming up,…

O-parts: a plated dessert

I am obsessed with Oreo cereal. Even as a kid, Oreo O’s were one of my favorites. I don’t know if it’s because I have early childhood memories of buying them from Taiwanese 7-11’s and dunking them into milk or whatever, but I knew for a dessert called “O-parts”, oreos had to be a focus….

Face my fears: tarte tatin redemption

Fucking tarte tatin. Let me tell you now, this was the LAST dessert I expected to ever have PTSD from during my reality cooking competition journey. I love apples, I love caramel, and I love flaky pastry. And I’ve made this before(as the judges let everyone know to the point where they made it seem…

Got me going’: a plated dessert

Back when I was thinking of signature dishes for MasterChef, this was one of the four that I came up with, being a back-up dessert to my chocolate cake. Normally, when you think of a signature dessert, you’d think like a cake, tart, cream puff, something where a dough or batter takes the center stage….

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…

Matcha-sesame checkerboard cookies

I love making cookies, but one of the coolest kinds (and most common to find an any Asian bakery) are the checkerboard cookies. Typically, they’re chocolate and vanilla, but I wanted to do a different spin on them. So I went with the two most mainstream Asian dessert flavors I know matcha and black sesame,…

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…

Italian Lemon Meringue Doughnut Creams

I just wanted to create a new flavor combination using some of my favorite ingredients. That’s how this concept came about. I love lemon and olive oil together, and herbs just perfume that. Olive oil desserts are so underrated, but I adore the rich, rustic quality that they have. For this doughnut cream, I prepared…

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…

Kale Fagottini

When I first heard of the name of this pasta, I tried really hard not to react. The term, fagottini, I pronounce the “g” like a “j”, just because I don’t want to accidentally offend anyone. The pasta itself is a purse-like dumpling, stuffed with traditionally sausage or ground mince meat. However, when I prepared…

Thick Mint Bars

These were obviously inspired by the popular Girls Scout Cookie, the Thin Mint. A thin, dark chocolate cookie with a minty chocolate glaze. They’re delicious, to say the least. Since Girl Scout Cookies are not available year-round (while they do have knock-offs available, it’s just not the same), I figured I would try to recreate…