While I do not celebrate Easter in the religious sense, I can still appreciate the fact that the holiday is closely associated with rabbits and eggs. Those are cute things to make desserts from, and the latter if what inspired this dessert! Well, that and marshmallow peeps. Fun fact: I was originally going to do…
Tag: Sable
Passion Pearl: a petit gateau
These little pearls only came about because I had an abundance of passionfruit(what a problem to have), and I wanted to find some interesting or fun ways to utilize them! For the dessert itself, we have a coconut mousse that is surrounding a passionfruit gelee, on top of a blue spirulina cookie. I wanted to…
Matcha-gjetost cookies
So I technically made these cookies when I was trying to use up leftover French buttercream. French buttercream is made by emulsifying egg yolks with simple syrup and butter to create this luxurious mousse-like cream. I usually use it in macarons as a filling, but I found that it could be re-purposed into shortbread dough…
Forêt de cauchemars: a petit gateau
This dessert literally only happened because I purchased a ton of cherries to make another recipe with, and I had to figure out what to do with them before they went moldy. Which is always a great motivator when you purchase way too much of an ingredient! So I went ahead and pureed my remaining…
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…
Gluten-free palm sugar and misugaru shortbreads
These were literally just a fun experiment for me. Since we are in the holiday season, cookies are a must and a definite. I love doing different kinds of cookies and shortbreads, so I wanted to make some that, in this case, featured misugaru. For those of you who are not familiar with it, misugaru…
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…
Freddy's Harajuku 