Making: Choux Swans

To me, choux swans are one of the most elegant pastries out there. Not only is it beautiful to look at, it is also oftentimes delicious. Light puff filled with cream, what’s not to like?

This weekend, I decided to attempt making choux swans at home and I think it turned out alright for my first attempt. It looked like a swan and tasted great.

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Making: Super Easy Chocolate Lava Cake

Chocolate lava cake (or chocolate fondant/warm chocolate cake/molten chocolate cake) are usually known to be difficult to make because you need get the chilling and baking time just right to get that oozy, molten centre. This cake is decadent and sinfully rich, but it certainly isn’t difficult to make if you know the right shortcuts!

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My Macaron Story

Macarons are incredibly beautiful to look at. They are such dainty treats that I feel satisfied by just looking at them. Eating them is a different story altogether, so many factors affect whether a macaron is good or not that oftentimes I am disappointed by store bought macarons. My ideal macaron needs to have a slightly crispy outer shell, slightly chewy middle with just the right amount of delicious fillings.

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Making macarons is not easy, it is always a challenge for me because so many things can go wrong even if everything remained the same. I always get macarons with feet but that doesn’t mean everything. They could be hollow, too crunchy or under baked and every time there is slight failure, it makes me want to bake them again even more.

When I started making macarons, I was at a cross road in my life. I think I might have already graduated from one of my degrees at that time and was deciding what I should be doing with my life.

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My Battle with Choux Puffs

I have never taken any interest in making choux puffs before. However, I was assigned the very task of making choux puffs at work recently and it’s been a very frustrating journey yet! Prior to that, I attended a class on choux pastry 2 years ago and have never made them since then so I was quite nervous.

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They are not as unstable as macarons but they’re not easy to master either. My success rate so far has been 70%, the 30% of failures has pretty much been unexplained but I suspect it is due to the amount of evaporation, egg content and the oven settings. There are so many factors which affect whether something goes well in a bake that one really needs to invest the time to study in order to obtain an answer.

There are pressing deadlines at work so I really don’t have the luxury of time to figure things out bit by bit, so we recipe hop until we find one that works. That being said, I think I am getting closer and closer to the answer.

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