Pandan Chiffon Cake


Made from real Pandan from neighbour…



Tranche tunisienne

Tranche Tunisienne

Meringue and almond base Pâte à  tunisienne and génoiselayered with crème au pralinée with slight rhum syrup. The chewy tunisienne and cruncy pralin are perfect match!

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I used molasses sugar to make crème au pralinée, which makes the cream is slightly bitter and taste like caramel.

creme au praline2

It’s really amazed me each time I learn new techniques… Same ingredients can create different things with slightly different texture, aroma and of course taste! The praline paste was used for praline cream, the refined pralin was used in Pâte à  tunisienne, while the coarse ones were used to decorate the cakes!


Brioche aux fruits confits

Brioche aux fruits confits

Brioche with candied fruits, hazelnuts and crème frangipane filling. Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. It is “light and slightly puffy, more or less fine, according to the proportion of butter and eggs.” It has a dark, golden, and flaky crust, frequently accentuated by and egg wash applied after proofing. Brioche is usually eaten for Sunday’s breakfast but sometimes it is treated as cakes as well. In France, there are many traditional cakes made using Brioche dough.

This is made using indirect method, in which the ingredients are combined and the dough is prepared in more than a single phase. Unlike straight/direct dough method, the indirect method uses the poolish, the biga, or the crescente. A poolish is often imprecisely referred to as a sponge in the US. It is made of a mix of water, flour, and yeast, and is normally used as a starter. The poolish is a substantial cultivation of yeasts and acids which is very firm to the touch, cool, and made active by dose of yeast (1%). The rest time of the poolish is commonly from 16 to 18 hours although I rested them for only 25 minutes.

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The crème frangipane is made by mixing crème pâtissière and crème d’amande. The scent of vanilla beans and the almost combination were just perfectly made in heaven.

creme frangipane