I cheated... but the results were still yummo
I mean .. I used store bought puff pastry instead of trying to make it myself.
I shall attempt it one day soon.. but busy weekend, requires shortcuts.
I made some Rocky Road as well, which made great use of the spare marshmallows and chocolate from the wedding .. opps !
Forgot to add.. I finally joined Daring Bakers, so at least that will make sure I'm regularly baking! A little intimidated at the moment, but I guess its more a personal achievement thing then a public thing. The first challenge starts tomorrow, and the rules are actually quite strict. Hope I pass the test!
Finally.. got to make something that I've ben wanting to make for a long time!
The Pierre Hermes Ispahan!
My macarons got burnt in the oven! So this was the best looking macaron bases! *sad face*
But anyway, this had rose buttercream, raspberries and lychees in the middle. I think the rose macaron recipe I used previously turned out a lot better. Not sure why this wasn't as nice.
Maybe I should use my old recipe since its all exactly the same minus the fruit.
Taste wise.. its ok, i think need to set the buttercream inside the macaron bases a little longer so it'll soften up and absorb some of the rose essence.
Can't wait to eat the real thing in Paris!! =)
xoxo Mich
It's a new year and its time to make sure that within the first 2 weeks of the year, you don't break your resolutions.
So, given that I've decided to go to Paris for a month in July to learn all about patisseries, my goal is to practice and practice, so hopefully my skills won't be too bad when I start my class!
To start, I know it was considered as a 2011 bake, but it was one that I was looking forward to, and it turned out decently alright.
And here is my 2011 Christmas Tree... The Croquembouche
So.. its looks decent, not that great. But it did taste pretty good!
The decorations didn't turn out as great as I had imagined. The toffee started to harden up, and I was getting a little too lazy to heat a new batch, hence why I left it like that.
Here are some others from Christmas 2011 time.
1. Rose Macarons
2. Postre Chaja - South American Pavolva
Back to 2012 ...
7-8th January - Cinnamon Scrolls
Tasted so good when it was fresh out of the oven. Only problem is that since i need bread flour to make this and the only size available at Woolies was a 5kg pack. I now need to search for some more bread recipes that actually use bread flour. And brioche doesn't need it, damn..
Shall report what I make this weekend soon.
Plan: Isaphan (Pierre Herme) and Vanilla ice cream (David Lebovitz)
Lets hope either one turns out.
xoxo Mich
I cheated... but the results were still yummo
I mean .. I used store bought puff pastry instead of trying to make it myself.
I shall attempt it one day soon.. but busy weekend, requires shortcuts.
I made some Rocky Road as well, which made great use of the spare marshmallows and chocolate from the wedding .. opps !
Forgot to add.. I finally joined Daring Bakers, so at least that will make sure I'm regularly baking! A little intimidated at the moment, but I guess its more a personal achievement thing then a public thing. The first challenge starts tomorrow, and the rules are actually quite strict. Hope I pass the test!
Finally.. got to make something that I've ben wanting to make for a long time!
The Pierre Hermes Ispahan!
My macarons got burnt in the oven! So this was the best looking macaron bases! *sad face*
But anyway, this had rose buttercream, raspberries and lychees in the middle. I think the rose macaron recipe I used previously turned out a lot better. Not sure why this wasn't as nice.
Maybe I should use my old recipe since its all exactly the same minus the fruit.
Taste wise.. its ok, i think need to set the buttercream inside the macaron bases a little longer so it'll soften up and absorb some of the rose essence.
Can't wait to eat the real thing in Paris!! =)
xoxo Mich
It's a new year and its time to make sure that within the first 2 weeks of the year, you don't break your resolutions.
So, given that I've decided to go to Paris for a month in July to learn all about patisseries, my goal is to practice and practice, so hopefully my skills won't be too bad when I start my class!
To start, I know it was considered as a 2011 bake, but it was one that I was looking forward to, and it turned out decently alright.
And here is my 2011 Christmas Tree... The Croquembouche
So.. its looks decent, not that great. But it did taste pretty good!
The decorations didn't turn out as great as I had imagined. The toffee started to harden up, and I was getting a little too lazy to heat a new batch, hence why I left it like that.
Here are some others from Christmas 2011 time.
1. Rose Macarons
2. Postre Chaja - South American Pavolva
Back to 2012 ...
7-8th January - Cinnamon Scrolls
Tasted so good when it was fresh out of the oven. Only problem is that since i need bread flour to make this and the only size available at Woolies was a 5kg pack. I now need to search for some more bread recipes that actually use bread flour. And brioche doesn't need it, damn..
Shall report what I make this weekend soon.
Plan: Isaphan (Pierre Herme) and Vanilla ice cream (David Lebovitz)
Lets hope either one turns out.
xoxo Mich
