Cheese Cake Tart


I decided to bake this cheese cake tart as I saw a very long Q at Ion Orchard. People needed to buy a ticket just to grab Hokkaido style cheese cake tart. It is basically pie with baked cheese cake inside.

Paris-Brest


  Paris-Brest is a French desert, made of pâte à choux and a praline flavoured cream. The pastry was created in 1910 to commemorate the Paris-Brest bicycle race begun in 1891. Its circular shape is representative of a wheel. It became popular with riders on the Paris-Brest cycle race, partly because of its energising high caloric…

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…

Gougère


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


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….

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

Pithiviers II


Fourth day of my five-day schooling at Tsuji Institute of Patisserie in Osaka, Japan. You can find the details of this pastry in Pithiviers  

Mille-feuille


Made using Feuilletage normal with Crème Pâtissière.  The mille-feuille is a French pastry of which the exact origin is unknown. Its modern form was influenced by improvements of Marie-Antoine Carême. Also known as the Napoleon. The top pastry layer is glazed with apricot jam, fondant and bitter chocolate couverture. 

Cheesy and Crunchy Puff Pastry


I made these crunchy finger foods from remaining Feuilletage (Puff Pustry) dough. You can just add parmesan cheese and pepper and baked at 200 degrees Celsius for 12 minutes (depending on your oven). I added organic herbs too.

Chausson aux pommes


Feuilletage rapide with crème d’amande-noisettes and appareil à macaron on top. Really love looking at the layers! I made my own compote de pommes from scratch. You can make Cheesy and Crunchy Puff Pastry for remaining dough.