29 October 2010
*recipe removed due to copyright restrictions.
25 October 2010
20 October 2010
15 October 2010
i made 200 macarons these two days and the aftermath is extreme dark circles under eyes and aching back, hands & feet. so so tired and desperately need some sleep now *yawns*
11 October 2010
from bottom : compote exotique, lemon souffle cheese sponge, white choc mousse, creme chantilly, tempered white choc sheet
apart from sadaharu aoki & hidemi sugino, i was told that toshi yoroizuka (鎧塚 俊彦) is another prominent pastry chef in japan and if i were to go to japan i must visit his boutique at midtown tokyo. frankly, i've not heard of him so i googled and found out that this has quite alot of his recipes (i think its his official site). the only thing is they're in japanese and apart from ingredients used, the method & steps are not stated at all. this is actually not surprising consider that if you can attempt professional level cakes and entremets, you should hv already memorized the steps by heart. i wouldn't say i was very confident but i was up for the challenge. imagine, i had to rely solely on google translate to translate the text from japanese to english + make this without any written steps, its a little like playing with fire.
09 October 2010
i never knew i would hv craving for a simple vanilla cake with a glass of cold milk since i've always thought i had "complex tastebuds" but i did so i went hunting for a recipe in the middle of the night. i didn't wanna spend an hour baking a cake therefore i opted for cupcakes instead. i had really good results with magnolia bakery's red velvet cupcakes sometime back so i just wanted to try their famous vanilla cupcake recipe this time round.
07 October 2010
my collection of chinese cookbooks, mostly on french patisserie and translated from japanese. i hv alot more chinese than english ones coz its really difficult to find english books on french/japanese patisserie and entremets. most french or japanese books would usually be translated to chinese, seldom are they translated to english so i'm really glad i can read them. i spent a small fortune on these but its still much cheaper than going to pastry school :p