Curious little penguins: a haupia pie

I really was inspired by all of the cute baby penguin videos I’ve been seeing on Instagram lately, and I just felt like they were a perfect inspiration for a cute dessert. I knew that using butterfly pea tea would work to effect the color of the ocean, while I could use kohakutou(Japanese rock candy)…

Oreo and Cannoli Pastiera Napoletana

Pasteria Napoletana is a traditional Easter cake eaten in Italy. Yes, I know that Easter just passed, but to my defense, I did not know that this was an Easter cake when I was making it/somehow, I did make it on Easter, but the post/recipe was written up later. Whoops. So, the cake itself is…

Cherry blossom orgel: a sakura tart

This was my first time working with salted sakura blossoms. And let me tell you, they are saltier than me when I am told that I have to work overtime when I was an accountant. I wanted to cook with these to celebrate the cherry blossom viewing season, but I did not realize that they…

Honey-peach pie

I literally only made this dessert because my mother decided to buy about 12 white peaches, and I had to use them all up somehow. A word of advise, if you’re making this dessert, serve it immediately, because white peaches oxidize and within a day, it’ll turn gross and brown. Or just use the yellow…

Cherry tart 2.0

I love making cherry tarts, especially since I watched “The Many Faces of Ito” on Netflix, and seeing one made there, I just had to make my own to satisfy that craving and to utilize the fruit while it was still cherry season. For my rendition, I am making the crust infused with gewurztraminer (a white…

Strawberry-rhubarb tart

With rhubarb and strawberries being in season, it just made sense to try making a strawberry tart. It’s been a tradition that every summer, I try to perfect this tart using different methods. This summer, I decided to use an elderflower pate sucre, strawberry-rhubarb confiture, cornmeal frangipane, and cream cheese chantilly with elderflower glazed berries….

Seal tart 2.0

I wanted to improve the previous seal tart I created, mostly by giving the seals snouts, flippers, and a tail, and finessing the shape of the chocolate eyes. For this particular seal tart, I also used butterfly pea tea to color the ganache blue, to resemble water, and paired that with lime curd, and guava…

Ring seal s’mores tartlet

Baby ring seals are honestly some of the most adorable creatures I have ever seen. They remind of me Asian babies in that they start out super cute, but somewhere down the line, they just let their cuteness go as time goes on. That disturbingly true sentiment aside, I wanted to capture the cuteness of…

Elderflower Eton Mess Fruit Tart

I made this mostly for Pi Day, but also because I wanted to try making a rectangular fruit tart that does not look like an ass sandwich; the first time I purchased a rectangular fluted tart pan, it was back when I was still an accounting intern in DC. As my going away gift to…

Cookies and Milk Jam Tart

I wanted to create a dessert inspired by my childhood favorite, cookies and cream. However, I didn’t want to just serve that. I have done cookies and cream inspired desserts in the past, but this time around, I wanted to play around with milk jam. For my milk jam recipe, I love using cornstarch, xantham…

Multilayered Chocolate-Raspberry Tart

This dessert was everything that the chocolate-raspberry meringue tart was supposed to be. Chocolate on raspberry on chocolate with no other interference. While the recipe would have conceptually remained the same, I changed it up, using nama chocolate as the base, raspberry gelee as a disk instead, fresh raspberries, a chocolate cremeaux, a tempered chocolate…

Raspberry and Frangipane Tart

Challenging yourself is fun…from time to time. For me, a challenge is doing something that practices technique, and hinges on perfect execution so that you cannot hide behind the bells and whistles that you should all know that I am capable and comfortable with doing. Granted, a tart is not hard. They just take a…

Poached apple tart

I have been seeing a ton of pie-art types of posts on Instagram lately, so I wanted to give it a try as well. For my pie, I did a bee pollen pate sucre with brown butter-cinnamon poached apple slices, and instead of a lattice, I did more of a ribbon type of crust with…

Lapis Lazuli fruit tart

The inspiration behind this fruit tart came from the lapis lazuli gemstone. It is a naturally blue mineral studded with gold and white streaks. I wanted to also make this dessert an homage to my hometown of Palos Verdes, where wild fennel grows, and that’s where the inspiration to use fennel pollen came from. I…

Chocolate-raspberry meringue pie

  The first time I ever made a chocolate-meringue pie was for a Thanksgiving Potluck in the School of Hospitality Administration. Fun fact: the school called it a potluck, but it was actually just me and three other culinary learning assistants who slave labored catered the entire thing. I had to prepare five desserts with enough…

Honey pie with a Mediterranean twist

Honey pies. Yeah, being raised by immigrants, I had no fucking clue what that was growing up. But after hearing about it when I visited Greece, I figured, why not do some research on how to make this unusual dessert? The texture of the filling is almost like a rich pumpkin pie while the flavors…