Un Pastiche

[Thursday's Trio] Blueberry Almond Cookies

For Chinese New Year, one can never have enough cookie recipes. There’s the ubiquitous pineapple tart cookies, of which I tried more than 7 recipes last year, and I’m trying a couple more new ones before deciding on my favourite few. I’m also making a number of new and interesting cookies, mainly to cater to special needs in my family. This year, I’m baking more batches of sugar-free cookies for

Ferrero Macarons for Macaron du Jour

Today’s Jour du Macaron or Macaron Day in France, and a couple of other places around the world. If you’ve never heard of Macaron Day, well now you have. It’s created by none other than Pierre Hermé, in a collaboration with members of the Association Relais Desserts to raise awareness for a charity. This year, the charity is Autistes sans frontiers, or Autism without Frontiers. What happens is that you

Strawberry Milk Macarons and a Mini Giveaway!

I’ve been on a kick to use “all natural ingredients” or ingredients that are as unprocessed as possible. This of course translates to less refined flours and sugars, and more wholemeal flours, non-wheat flours, as well as different forms of sugar, such as molasses. This has also translated into using only ‘natural food coloring’ in my foods, and thus far, I’ve only experimented with red and green, mainly because they

Pink Salted Caramel Macarons for Breast Cancer Awareness Month

This post has been long in the making. Like 8 months kinda long. Ever since my first post on macarons more than half a year ago, I’ve been making macarons on and off, experiencing more failures than successes. I’m experimented with technique, temperature, equipment, ingredients and a whole lot of other variables, and have come to the conclusion that macarons are indeed iffy little creatures and having a humid and

Janine’s Failed Macaron Cake aka a Flourless Chocolate Cake made with Maca-fails

I swear by the phrase “out of adversity comes creativity”, not only because I am usually pushed by circumstances to think out of the box, but also because much of my (best) work is done when I’m facing a time crunch or other adverse situations. Just take today for example, I was craving ang koo kueh, a traditional glutinous rice treat filled with peanuts or mung beans, and since it

Pierre Hermé’s Ispahan Cupcakes

Ever since I anointed Pierre Hermé as my pastry god, I’ve been wanting to try out this particular flavor combination, but didn’t because raspberries were always so expensive and I didn’t want to splurge on them. Well, I’m glad I did because raspberries were on sale and boy oh boy, was my cake ispahan delicious! I really have to thank heavens for the day Pierre Hermé dreamed up of this flavor combination,

Strawberry & Pistachio Financiers

I am working my way up the French pastry food chain, slowly and steadily. Over the span of the last year, I’ve attempted choux puffs, éclairs (which are essentially choux puffs with cream and chocolate), tuiles and macarons, and I’ve diligently noted down the recipes that work for me and other comments in my handy little spiral bound notebook. I am a girl on a mission, really. I am on

Pink Vanilla Bean Macarons, for Valentine’s

I’ve been thinking about macarons all week along, after my successful attempt with David’s macaron recipe here for my cousins on Chinese New Year. I knew I wanted something pink, for Valentine’s, and something heart-shaped, so the only thing left was to decide on the flavor of the shell and the filling! I hemmed and hawed, and finally decided on using my vanilla beans (so that I can put the pod

Madeleines for CNY? 烘烤玛德琳蛋糕来过新年?

She sent for one of those squat plump little cakes called petites madeleines, which look as though they had been molded in the fluted valve of a scallop shell. And soon, mechanically, weary after a dull day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid