Langue de chat are one of my favorite cookies to eat. If you ever had a Milano before, it’s basically like that. Thin, melt-in-the-mouth cookies sandwiching a filling, usually chocolate-based. In this case, I went with a chocolate-hazelnut langue de chat. I love Nutella, and often get jars of it from Germany whenever we go…
Tag: tuile
Maple-Acorn-Apple-Persimmon Entremet
This recipe was the end result of me being indecisive and not being 100% sure what autumnal ingredients I wanted to commit to. I wanted to do this acorn flour-maple situation, and then I started introducing apples to it, just to give the dessert more acidity. Then I happened to have persimmons that were REALLY…
Chocolate-Hazelnut Fondant
It felt like forever ago that I made a chocolate fondant, so I wanted to make one as we start getting closer to the holidays, and I wanted to make some more festive or celebratory desserts. Chocolate fondant is comforting, because it is a decadent chocolate lava cake-type of situation. In this case, I went…
Everything Goes On: a plated dessert
This dessert was loosely inspired by my most recent trip to the Big Island, where my friends and I hiked through a dormant volcanic crater in Kilauea. At the bottom of the large crater, there was a surprising amount of plant life that was sprouting out of the black volcanic rock, and the visual contrast…
Rayquaza-themed Mugwort-Kinako Parfait
So this recipe was the result of me being asked by The Pokemon Company to make a Rayquaza-themed dessert! The very first English Pokemon game I ever played was Pokemon Sapphire, and I loved beating the Elite Four, climbing the Sky Pillar, and catching Rayquaza. Rayquaza is a green serpentine Dragon/Flying-Pokemon that is meant to…
Forest Gateau
I was loosely inspired by an item in Pokemon called the “Old Gateau”. In the English, this item is a reference to the location is was found in, called the Old Chateau. In Japanese, the item and the location are named “Mori no Yokan”, which means either the “Forest Yokan(Japanese red bean jelly)” or “Forest…
Pork Loin with Pommes Aligot and French Onion Jus
This dish was in my to-make list for almost 8 months – I wanted to try my hand at making a French technique-driven dish, featuring a French onion jus and pommes aligot, and this is what came about from that. For those who are unfamiliar with where I was going with, a French onion jus…
Blueberry-Lemon Cheesecake Entremet
So I have already made a blueberry cheesecake or two in the past for this blog, but I wanted to do a cheesecake mousse cake-entremet kind of thing using a blueberry-lemon cheesecake as the body of the dessert, with a blueberry gelee and a lemon curd interior, as well as a blueberry chiffon cake base….
Yuzu Langue de Chat(Shiroi Koibito Cookies)
I love langue de chat. They’re probably better known as the shiroi koibito cookies(think like a square shaped Milano with a large chunk of white chocolate filling in them), since those are probably the most popularly served iteration of them. Think thin, buttery cookies with a melt in the mouth texture. They are surprisingly easy…
“Edamame”: a plated dessert
This dessert came about because I had a bag of frozen edamame, and another bag of mugwort powder, and I wanted to use them both. That and with St. Patrick’s Day around the corner, I wanted to do a green dessert that was not just lime, matcha, or pandan. Mugwort, also called yomogi in Japanese,…
Silken tofu with crab dashi
I have been wanting to do a dish like this after I ate this amazing snow crab hot pot in Osaka, at the iconic Kani Doraku restaurant(it’s known for having a giant crab statue hanging from the front of the building, and as the decor suggests, having an all-crab menu!). The vegetables and tofu, stewing…
Assam Tea-ramisu
So a while ago, I purchased assam tea to make some desserts with, only for me to receive twice the amount I intended on ordering, and being stuck with more assam tea than I knew that to do with. For those unfamiliar with it, assam is a kind of black tea, popular in countries such…
Maple Langue de Chat
Langue de chat are a thin French cookie, similar to like a tuile, or a Milano cookie. The translation to English is rather unappetizing, meaning “cat tongues”, but I can assure you that these cookies are quite addictive. In Japan, a popular method of preparing them includes baking them into ornate squares, and sandwiching them…
Ube-Passionfruit Mousse Cake
I had the initial inspiration for this cake when I was visiting my friend, Ann, who lives in Oahu. There was a shrub with these gorgeous purple flowers, and I had the idea to make a cake with that kind of visual inspiration. In light of everything going on in Maui, I felt like it…
Blue Chiffon Cake with Tofu Rare Cheese and Blackberries
This recipe was one of several parts of a blue and white-themed dessert tea tower I have been meaning to make. I had purchased a cute blue and white tea tower from the Pokemon Center in Japan, and it inspired me to make high tea-friendly desserts. However, I wanted to embrace the color of the…
Sweetbreads(mollejas) with mole
This dish is a play on one of my favorite dishes, which is mochiko chicken with a Mexican mole. In this case, I wanted to challenge myself here, by using sweetbreads. For those unfamiliar with them, a sweetbread is a kind of offal, or organ meat. Specifically, it is the thymus gland or pancreas from…
Sesame-Kinako-Chocolate: a Petit Gateau
This recipe came about because I was craving something kinako-flavored. Kinako is a toasted soybean flour, which is 100% gluten-free! It kind of tastes like peanut butter, in that it is nutty and warming. I personally love using it with flavors like sesame, which is where the inspiration to pair the two came into play…
Matcha Kokedama(Moss Balls)
Kokedama are these decorative moss ball plants that are super popular in Japan. They are used as planters for other plants more often than not, and they give any room a pleasant, earthy aesthetic that I just adore. My first time seeing a kokedama was when I was playing Animal Crossing New Horizons, where they…
Coconut-Blood Orange Blanc Manger
Blanc manger, also spelled blancmange, is a French milk jelly, quite similar to a panna cotta, but set using gelled cornstarch instead of bloomed gelatin. The result of it is a slightly firmer consistency, and a creaminess that lingers longer(try saying that phrase three times fast) than a panna cotta would have. It is quite…
Blue(berry) Goat Cheesecakes
This recipe hilariously came about because I had leftover blueberry gelee cores(from my Jigglypuff recipe), leftover white chocolate shavings(from my lemon-white chocolate snowballs), leftover goat cheese(from my pumpkin toast recipe), and leftover shortbread dough(from my Oshawott cheesecakes). Before anyone asks, since all of these recipes were clearly posted months apart, yes, I do make content…
Freddy's Harajuku 