Making: Matcha Choux Puff

I think I’ve documented my struggles with choux puff on this blog a couple of times and I’m happy to announce that I finally produced something of a standard I can accept a few weekends ago! 

My craquelin layer was thin, my puff was hollow and dry on the inside and my custard cream was smooth and delicious. All the criteria that I think are important, were met to a certain standard. 

Obviously, there are still a lot of room for improvements but for now, I’m happy. 

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Hush… Hush… 


I don’t really have much to share today besides the following lessons that I’ve learned in the past few week: 

  1. Look forward – what “has happened” is in the past. Dwelling on it will not make you better, looking forward and making changes, will. 
  2. Respect yourself – don’t let your emotions affect your work. If you turn up, you need to respect the job & yourself and give it your best. 
  3. Be passionate the right way – it’s not about being stubborn, it’s about the perseverance to make things right. 

That’s all I have for today and I think these 3 points are enough for me to digest for now. 🙂 

I will come back with some baking related posts when I feel better. Have a great week ahead, everyone! 

Standing up against my own thoughts 

I know I write a lot on how to stay positive and the importance of it but there are days where I feel like I can no longer keep my head up high and stay positive. It’s not that something has happened in my life but sometimes, it’s just too difficult to fight against the negative thoughts that linger in my head. 

“I’m not good enough!”

“I don’t have the skill!”

“I don’t know what to do!”

“I’m not the right person!”

made shiny chocolates after many doubts

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Making: Almost There Triple Caramel Tart

You know the thing with baking? It can take you anywhere.

It always starts with an idea, and then it plays out and you never know where it’ll take you until you’ve completed the whole product. This isn’t always the case since baking is a science and everything happens according to plan if you follow a recipe, but if you’re creating something as you go, then it is interesting to see where an idea can take you.


A couple of Sundays ago, I had an idea in mind – I wanted to make a tart. I didn’t know exactly what tart to make but I knew I wanted to make a tart for sure. I played with the idea of making a raspberry chocolate tart because that is a flavour combination that I was familiar with and also had the ingredients for, but as the day went by, my ideas changed and this “Almost There Triple Caramel Tart” was born.

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