Halva, almond, and apricot tart

So I made this tart because of two reasons: I had a ton of halva in my freezer that I wanted to use in a dessert, and I was seeing my former-pastry chef friend, Janae, and I wanted to make something for her(which ended up being these tarts!). For those unfamiliar with halva, it is…

Chocolate checkerboard cake

So I actually made this cake for a co-worker’s birthday – her name is Kristina and she is an incredibly kindhearted person and an extremely hardworking sales manager. During the pandemic, when we were extremely understaffed, Kristina literally held down the fort, despite that meaning she had to work 12 hour days for months. Since…

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…

Raspberry red velvet doughnut creams

I feel like the hallmark to a great baker is how they approach the simpler things. For me, whenever I order multiple cupcakes from a bakery, one flavor is always red velvet. The simple reason is because with red velvet, there are a few criteria that need to be met: the cake must be red,…

Coconut-chocolate-caramel cake

In a lot of ways, this cake is almost a German chocolate cake, and almond an Almond Joy cake. If I swapped the macadamia nuts with pecans, it’s basically German chocolate. If I omitted the caramel and swapped the macadamia for almonds, we have Almond Joy. This cake features chocolate, coconut, macadamia nuts, and salted…

Sea buckthorn torte

This cake is my homage to sachertorte. For those of you unaware of what that is, sachertorte is a Viennese chocolate cake that has a thin layer of apricot jam inside of it, and it is covered in a beautiful chocolate glaze. It is a highly technical and iconic cake to Austria, to the point…

Storms and bad weather: a plated dessert

When I was conceptualizing this dessert, I wanted to come up with something with a lot of visual contrast and tropical flavors. So I went with passionfruit, and since the inside of a passionfruit is yellow and black, I wanted to focus on those two colors. I knew I wanted to make the dessert inspired…

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…