Pineapple Tarts


This super auspicious cookies during Chinese New Year in majority part of Asia especially in Singapore, Malaysia and Indonesia. Taiwanese have similar cookies although the dough is shaped into square. In fact, these cookies also popular among Muslim in Malaysia, Indonesia and Singapore where they bake these cookies during Ramadan. It seems like the idea…

Sorbet à l’orange


Sorbet is a frozen desert made from sweetened water with flavouring (typically fruit juice or fruit purée, wine, and/or liqueur). Sorbet is often confused with Italian ice and often taken to be the same as sherbet. Sorbets/sherbets may also contain alcohol, which lowers the freezing temperature, resulting in softer texture. In the UK and Australia, sherbet…

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.”…

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.

Gâteau aux pêches jaunes


Second day of my five-day schooling at Tsuji Institute of Patisserie in Osaka, Japan.  This is basically a Peach shortcakes using pâte à génoise and crème chantilly decorated with peach and pistachios. The chemistry of peach with crème chantilly is as great as strawberry. 

Apple Crumble


Made for a friend who is going to give to her boyfriend in Japan on his birthday. Feeling honoured. Ingredients: organic flour, organic sugar, unsalted french butter, cinnamon, green apple.

Banana Crumble


Made by request of a friend of mine. When we talk about crumble, “apple crumble” is the word that will come into my mine but using the same method I did bake these delicious small cakes. The sautéed bananas are so soft and match well with the cookies-like crumble on the top. Ingredients: Banana, organic…

Gâteaux aux kiwi


Kiwi short cake using Pâte à génoise and crème chantilly. In my opinion, strawberry is a better match for the fresh cream.

Dundee cake


  Creaming method with Flour-Butter technique where flour is added to the butter and the sugar first before the sugar and eggs are added separately. Dundee cake is a famous traditional Scottish fruit cake with a rich flavour. It is often made with currants, sultanas and almonds.

Quatre-quarts


Creaming method with Sugar-Butter technique. The difference with Gâteau chocolat de Nancy is that the whole eggs are beaten together before the flour is added. When butter and sugar are creamed together, the rough sugar crystals cut into the fat, creating air bubbles that are held in by it. These small air bubbles serve as a…

Gâteaux aux fraises


Pâte à génoise, a foam type cake. It is said to be named after Italy’s city of Genoa. It differs from the traditional American sponge cake, as well as the classic French biscuit, in that whole eggs are gently heated with sugar and whisked until they are foamy, slightly pale. Warming the egg-and-sugar ingredients simply…