Friday, 28 February 2014

Not so guilty treats – Crème Puff (profiteroles) with cookie topping

I think I break my record of baking lately. I’ve been baking literally every single day for a week which makes me have a lot to share with you guys too. So I had made a crème puff with cookie topping the other just to finish off my custard left over from making my Napoleon Cake the other day.

This is a very romantic story between me and Crème puff. I made my first Crème puff in Paris (already sound romantic enough) which is a birthday present for me from my dearest friends. At first I thought puff is really hard to make but it actually easier than I thought and it one of what I call not as fatty dessert. The only problem is you won’t be satisfied by just one, you always want more. Crème puff and Custard are like marriage, it is such a perfect match, but it also go well with ice cream. It is probably one of the few desserts that my family can finish within a day.

This is a basic choux pastry ball recipe with a cookie topping which I adopted from a Japanese recipe. You can also use the same recipe to make croquembouche, a crème puff tower to impress your friend or family.

Tuesday, 25 February 2014

Cookie Monster - White Chocolate Macadamia Cookie


I still remember the day I suddenly realize I actually have an oven at home and I can bake something. I chose to make cookie on my very first baking product, well I cannot say it turns out very good but it did make me want to try make more recipe. The fun part of making cookie is you can do whatever flavor and shapes as you like or add whatever nut or dried fruit you like.Like for last Christmas, I just made some snowman, Christmas tree and socks for my friends as a gift. 

Monday, 24 February 2014

Strawberry Napoleon cake with vanilla custard filling

Over the weekend, my parent invited their friends come over for barbeque. Therefore she asked me to make some sweet for the days. At first I thought of making New York cheesecake but consider after all the oily stuff we ate during barbeque, I changed my mind and make Napoleon Cake instead. I’m not sure if it what exactly it called but I always call it like that. This cake is made from puff pastry, vanilla custard and any seasoning fruit you like.

Most cake required to make a day in advance before served. Which make this cake even more perfect for me to make since I was out a night before to watch ‘Frozen’ and I love it so much. Basically I wake up at 10 and start making the cake and it can be ready by 1pm when we start serving dessert. It always a good idea if you can prepare the ingredients a night before, so you don’t have to rush likes I do.

Friday, 21 February 2014

J'aime Paris - Pear Tarte Tatin

The first time I had this dessert is when I dined in a small family restaurant in Paris last year. My friends and I had no knowledge of French is limit to “Merci” and “excusez moi”, so obviously we had no idea what ‘Tarte Tatin’? And we ask the waitress who speaks little English only told us that are like apple pie. We are so amazed by this simple but delicious French dessert. It is quite different from what the typical apple pie we normally had.

This French Tarte Tatin is perfect for people who also love caramel, and pastry. It is a very easy dessert, I usually prepared the ingredient before dinner and start baking when I start dinner, by the time we finish our meals it just the perfect time for dessert. You can also use apple for this recipe.

Monday, 17 February 2014

Cake n Roll - I ❤️ Mango Cake Roll


I feel like I haven’t been baking cake for a while now. Since Sydney had a pretty bad weather weekend, I couldn’t do much outdoor activity so I finally have time stay home and bake something after a week of busy catch up section with my friends and surprise them with my new pixie haircut.

When it comes to baking cake, majority are high in sugar and butter which not my cup of tea, and so for my family. Among all the cake I’ve made in the past. My mum loves the most of my cake roll which is light, soft and not as sweet. I got this recipe from one of my favourite Japanese cook which pretty much made me addicted with cooking and baking so much. This cake roll is a Japanese version which is lighter in texture but still yummy. I’m going to spoil the secret ingredient of why this cake roll is so soft and will not crack as easy as other. And this is the first time I draw on the cake roll and I’m really happy with the result, feel free to be creative. This is really fun.

Sunday, 9 February 2014

Valentine Special - Red Velvet Cake Pop

Valentine’s day is coming in 5 days time. Every time you go out shopping you can start seeing lot of Valentine’s Day advertisement. As a girl I always think it cute to make something by you as a gift. So when I have to think of any cake for this romantic festival. Red Velvet immediately pop up in my mind, so today I’m going to show you how to make Red Velvet Cake pops.

In this recipe I made 2 different shape Cake pops, the traditional ball shape cake pop I would love to give them to my dearest friend and of course heart shape will be for your special one.

Making cake pop can be a bit messy but trust me it really fun to make it. You can be really creative with whatever shape and decoration you like or even some secret message for your valentine.

Saturday, 8 February 2014

J'aime le macaron – Pistachio Macaron

When I first start baking. I always thought macaron is really hard to make, but never let these beautiful little sweet trick you. It is true that macaron need some special care when you making them, but trust me it is totally worth when you see these cute macaron shell form a pretty skirt/fleet like those elegant Persian lace.



To be honest, before I tried my very first macaron I always though it was just sweet and sweet. But after I tried my first macaron in Paris, I just get addicted with it. I still remember my first one is Greentea & black sesame from Pierre Hermé, it was still sweet but in these little macaron you can taste the bitter of green tea and aroma of black sesame spread all over your mouth. After that I tried Jasmine, Pistachio, Hazelnut and my favorite Ispahan.

Wednesday, 5 February 2014

CNY Special – CNY Smiling Cookie - 笑口棗 (Recipe)

It almost toward the end of the Chinese New Year celebration and I finally have time to make these CNY Smiling Cookie (笑口棗). I start making it from last year and surprisingly all my family and friend LOVE IT. I know they do sell at some Asian grocery during the CNY, but it wasn’t always good. So from last year onward, I google it and decide to make it myself. And it actually not hard to make at all and you just can’t do CNY without these loving smiling cookie. And Wish everyone a belated Happy Chinese New Year and smile just like these delicious cookies. (You know you can’t stop once you start eating it.)

Saturday, 1 February 2014

Brunch idea - French toast with caramelised banana & Greek yoghurt

Thank god it Saturday which mean no work no worry. But today I have to wake up early to walk my dog Baileys and decide to be a healthy wannabe - run and swim. 

After all those exercise I'm pretty much exhausted and decide to pamper myself for a nice brunch. No need to just had toast, banana and yoghurt for breakfast but I did a little twist to it, so it look more gourmet like those hipster cafe in Surry Hills. 

It is one of my favourite recipe for weekend brunch that I normally make for my family. Basically French toast can go with any fruit you like, my choice would normally be green apple & banana. You can never go wrong with these fruit. 

Today I made it with caramelised banana because I've been craving for banana spring roll so badly which my family and friend think I'm crazy but it was really delicious (trust me!!!).