Beignet Soufflé

Beignet Soufflé is the French term for pastry made from deep-fried Pâte à choux. Beignets are commonly known in New Orleans as a breakfast served with powdered sugar on top. They are traditionally prepared right before consumption to be eaten fresh and hot.  The tradition of Beignets in Europe is speculated to have originated with a heavy…

Baguette Traditional

This is my very first baguette and took one and half day to make. Baked using French bread flour I bought in VIRON Japan but I must admit that these baguettes taste much better than baguette sold at that shop in Shibuya, Japan. It is hard to bake baguette without deck ovens/steam ovens but please…

Organic Wholemeal & Walnut Bread

Baked using no-knead method to give deep flavour to the bread. Good to eat with peanuts butter or on its own. Ingredients: organic bread flour, organic sugar, organic olive oil, organic yeast, enzyme water and walnuts.


Another signature cookies from L’Amande. Originated from Polish recipe. I find particularly noteworthy about these little chocolate morsels is the texture of the finished cookies. It is very light and fragile, so if you only bite in halfway, the cookie tends to crumble.


Baked savory choux pastry made of pâte à choux mixed with cheese. The cheese is commonly grated Gruyère, Comté, or Emmentaler, but you can always use other hard cheese instead. I baked using emmental cheese and replace water with white wine. The alcohol will evaporate during baking. I baked these after I ate a crunchy one at one…


Éclair is an oblong pastry made with Pâte à choux filled with cream and topped with icing. Today I made two different types of filling by mixing crème pâtissière with bitter chocolate and instant coffee mixed with alcohol. You can replace bitter chocolate with cacao mass to reduce the sugar and coffee extract. I topped the Éclair with fondant café and…

Choux à la crème parisienne

Pâte à choux is a light pastry dough used to make profiteroles, croquembouches, éclair French crullers, beignets, St. Honoré, Indonesian kue sus and gougère. It contains only butter, water, flour and eggs. Similar to Yorkshire Pudding or David Eyre’s pancake, instead of a raising agent, it employs high moisture content to create steam during baking to puff the pastry….

Organic Wholemeal Bread

Finally my kitchen is officially re-opened again after almost a month break. I baked using 2/3 organic wholemeal flour and 1/3 organic bread flour and I did soak the wholemeal flour overnight without adding yeast and the following morning I mixed them together with remaining ingredients including organic molasses, organic olive oil, Evian water and…

Tartelette aux fruits

This is also made in the last day of my five-day schooling at Tsuji Institute of Patisserie in Osaka, Japan. Pâte sucrée with crème d’amande, crème pâtissière and fruits.

Choux à la crème chantilly

Last day of my five-day schooling at Tsuji Institute of Patisserie in Osaka, Japan. Temperature and time are paramount important for pâte à choux