Pavé the Way: a plated dessert

I spent about three days trying to figure out what I was making with salted duck eggs. I initially purchased them for my hiyoko manju, but that recipe only used two of the eggs, and the packet I bought came with six. After coming up with several dessert ideas, then realizing that none of them…

Mango lassi mille feuille

So with this dessert, I wanted to combine Indian flavors with Albanian and French techniques. For the pastry, I went with a homemade phyllo, brushed with ghee just to guarantee that beautiful browning on the dough. With the filling, I did a yogurt and cardamom namelaka, which is a ganache that is whipped. For this…

Incan gold cookies

I don’t even know why I didn’t think about making these cookies the first time I ever used lucuma. It just makes so much sense, especially since corn is such a huge part of Peruvian cuisine, and lucuma, being a fruit that tastes exactly like caramel, would compliment that so perfectly! For these cookies, I…

Yuzu-white chocolate-macadamia pound cakes

I actually grew up eating tons of pound cake, but never really making it from scratch. I honestly did not even realize that what makes pound cake so unique is that while it is an American-style cake batter, it does not use any leavening! Typically, you would see French and European sponge cakes use eggs…

Only a fool: a plated dessert

So a fool can refer to a lot of things. It can be somebody who undercooked his filet mignon on national T.V. despite being a trained butcher(whoops), somebody who does not know what 2+2 is, or it could also be a dessert that involves a fruit puree being folded into cream. In the case of…

“Beautiful World”: a plated dessert

So I conceptualized this dessert around initially two flavors, being pistachio and olive oil. From there, I sort of expanded it to include rosemary and lemon, since I have fresh rosemary in my backyard, which has been blooming these beautiful flowers, and the lemon adds a nice acidity to counterbalance all of the other ingredients….

Jade Fairy: a petit gateau

So this dessert went through several phases because I was not 100% sure where I wanted to go in terms of the flavor profiles. I knew it had to be green, and that I wanted to feature pistachio and chrysanthemum tea. For those unfamiliar with it, chrysanthemum tea is a popular Chinese/Taiwanese drink made from…

Chocolate-chestnut-matcha entremet

I was mostly inspired to make this because I wanted to make a really woody and vibrant-green dessert. Mostly because with St. Patrick’s Day coming up, I had to get together as many green, Irish, beer, or gold-themed dessert ideas together as possible. So this would be one of them. For my components, we have…

True Kinda Love: a plated dessert

I really just wanted to try something fun with this dessert, especially since I adore using ruby chocolate. So I went with a ruby chocolate mousse, ruby chocolate crunch disk, a raspberry-champagne gelee-core, and a ruby chocolate ganache with tempered white chocolate wings. I named the dessert “True Kinda Love” as a Steven Universe reference,…

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,…

Freedom: a plated dessert

As with a lot of desserts I make, I named this particular one after a Miyu Irino song of the same name. It was this dynamic and fun song that emphasized standing up for what you believe in, and being free from the doubts in your mind. I also love that you cannot spell the…

Gyakkou: a plated dessert

With this dessert, my aim was to create something that was delicate and light, while at the same time, having a pronounced flavor. So I opted for rose and almond for the flavor combination, being inspired by Persian baking, and me wanting to use Turkish delight and almond cake in some way or form. So…

Goodnight, Meteorite: a plated dessert

So I actually made a dessert years ago, though realistically most of you wouldn’t know that because this was pre-Masterchef, aka the period of time where legit nobody really knew about me, named Goodnight, Meteor. That dessert featured coffee, chocolate, and cookies. So I wanted to take that, and redo it in a cooler format….

Odessa: a plated dessert

So this dessert was my take on an almost-entirely black and white dish. I went with a sesame chocolate cake with tahini mousse, white chocolate mirror glaze, white chocolate-sesame bark, chocolate-sesame crumble, and white sesame ice cream. I was really happy with how this dessert came out visually, and I was also stunned when the…

Great white way vanilla cake

So this cake was actually ordered and the request was for a plain vanilla cake. The thing is, I don’t like plain vanilla cake. That’s boring. So I wanted to do something a little more refined, and I went with a vanilla chiffon cake with pastry cream, French buttercream, and tempered white chocolate curls. I…

Black cacao tiramisu: a petit gateau

The first time I ever worked with black cacao was actually at Milkbar, when I had some downtime to test whatever I wanted. I stumbled upon a small container of black cacao powder, and I was really curious. I opened it, sniffed it a little, and it had this earthy, but fragrant aroma. It was…

Curation: a plated dessert

So this dessert was inspired by a summer road trip going to the Flower Fields in Carlsbad and getting strawberry shortcake by the road! I wanted to take that memory and turn it into a dessert, which is what we have here. So we have an elderflower and pistachio mousse with a strawberry liquid core,…

Coconut-taro layer cake

I grew up on taro cake. And truthfully, I hated it. There was something heavy, unpleasant, and stodgy about it that wasn’t appealing to me as a child. It wasn’t until I ate ube(the Filipino cousin to taro) desserts that my palate was more adjusted and accepting to the concept of putting a starchy, unpleasant…

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…