Till date, I have made 3 different tart recipes from Bourke Street Bakery’s cookbook. My favourite being the ginger brulee tart. The short crust pastry in BSB’s cookbook is one of my favourite as well. Hence, it is only natural that I return to them again. To be honest, I did not enjoy this Chocolate Ganache … [Read more…]
As you may already suspect by now, I love pasta – it may even be safe to say that I enjoy all food Italian. I had concluded many years ago when I visited Rome twice in a short span of 3 months, that one has to be really unlucky to get bad food in Italy. … [Read more…]
This is for all the pound cake lovers out there. I fail to track the number of pound cake recipes I had worked through Tish Boyle’s The Cake Book. I think very soon, I would find myself baking through the whole Cake Book – it is just so reliably good.This recipe is modified from Tish Boyle’s Rich Marble … [Read more…]
When I first saw this recipe in Chef Gregoire Michaud’s Never Skip Dessert last year, I had eagerly bookmarked it. I remember thinking to myself, this is like a creme brulee in a banana – as opposed to the banana in creme brulee which I had made before… The clever quirkiness of this dish appeals to me and the recipe … [Read more…]
When I started blogging about 2 years ago, someone left a nice message for me in my comment column. An outstanding baker, this lady had commented how happy she was to see a fellow Singaporean blogger bake French pastry when most of the time, the local food blogging scene are only limited to chiffon cakes, … [Read more…]
As much as my blog is my own indulgent space and that I can choose to be cavalier about it if I wanted to, I do find myself wanting to believe that as I continue to leave little toe prints in the blogosphere, I am bettering myself at the same time. I have learnt heaps … [Read more…]
Last week, someone had asked me if I had tried any of the Tangzhong (water roux method) bread recipe from what has now become the ‘tangzhong bread bible’, 65C Tangzhong Bread by Yvonne C. The method documented in the book is a true water roux method where a little bread flour is mixed with water and … [Read more…]
Singapore’s National Day falls on 9th August. We are 46 this year and I thought it appropriate to celebrate the month of August with a little Heritage treat that we all grew up with. The colourful steamed 9 layer kueh is one that we are all familiar with. I grew up enjoying this treat, mostly … [Read more…]
A while back, I was on a roll with Pierre Herme’s sables. I was so entrenched in those recipes that for a while I thought I had found a new defining moment for myself. You’ve probably noticed that I am currently in the mood for macarons and what better way to merge the two obsessions than to experiment … [Read more…]
Here’s one for the Sweet Tooth Fairy. Without cocoa powder to neutralize the sweetness of the macaron shell, this biscuit is sweeter than the Chocolate Macarons I had made earlier. (Actually strangely enough, I found that as you let the macarons age for a few days, they became less sweet, so the chocolate macarons were really quite … [Read more…]