Sweet Pastry II (Yolks)

Sweet Pastry II (Yolks)

To use up that raspberry pastry cream I made recently, I made some sweet pastry for raspberry tarts. I doubled the recipe to use up the 2 yolks I had left since this dough can be frozen for a good few months. Here’s a recipe to use up yolks and icing sugar makes...
Meringue Kisses

Meringue Kisses

Meringues kisses are very versatile as cake decorations and they are easy to make and a good way to use up excess egg whites. I made them a few times and the key factors for success are first to whip the egg whites real good and second to bake them at low temperature...

Creme Fraiche

I’m getting excited over a baking project I am doing with a good friend. Having researched and decided on this, it’s so pretty, I cannot. Of course, the end product will be very different from what I envision it to be, but I’m keeping every part of...

Coconut Filling

The ondeh fever is still going strong and since this local flavour is so popular and delicious, the coconut filling, which is a common ingredients used and given how versatile it is, it is a useful sweets to have in the fridge. I use this in cakes, puddings and even...

Poached Pear

I have always wanted to try poached pear and finally got down to making some. These can be used to make individual poached pear strudels, elegant and delicious. Here’s the recipe from Anna Olson. (Makes 12 halves) Ingredients 600g caster sugar 6 pears, peeled,...

Choux Pastry

I have made choux pastry a number of times and they are not easy to fail, but it is tricky to get that balance where you cook enough to dry the pastry or end up burning them. I saw some profiteroles online, made into cute cartoon characters like keropi and even hello...

Chocolate Pastry

This is another festive season and there are quite a number of Lunar New Year gathering. I take it as an opportunity to try some new bakes and there are people to help me finish my bakes, no waste. I browsed through some of the links I saved and decided on tarte au...