Coffee time..

With so much egg whites and an early mark from work... 
Time to combine 2 good things, coffee and macarons to make .. coffee macarons! =) 

Mum complained that there's not enough coffee flavour.. 

I'll try to add more next time. 

First time trying to sprinkle things onto the macaron shell.  And still cracked all of my batch .. I swear its my oven. I shall just blame my oven! 

xoxo Mich

Barbados!!!

About a year ago, I went to a cooking class with my idol.. Adrian Zumbo!! =) 
My aim that night was to not look / act like a stalker, so I think I managed to do ok I think.  And this is after I got a signature and photo with him!  *wink wink* 


So back to the class.. He taught us to make Barbados, which was a sable beton (i.e. a thin piece of biscuit).  On top was a coconut jelly and mango jelly with pineapple with some kaffir lime leaves. On the other side coconut mousse with rice.  Topped with palm sugar mousse.  


This is my results... note, I didn't put the palm sugar mousse, just didn't sit pretty. 

Ok .. not very pretty, but tasted good.  Loved the freshness! 


I was wanting to upload the Adriano's version, except my phone won't find the picture.  It could be fate that you don't see the ugliness in mine! =P 


xoxo Mich

Mille Feuille

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! 

Pierre Hermes' Ispahan

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

New Year's Resolution

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

Adriano Zumbo Dessert Train

Adriano Zumbo Dessert Train
The Star 


When I went to the Adriano Zumbo cooking class, he mentioned that he was opening a dessert bar with a shop next door in the renovated Star City.  The only description he gave as that there was an open kitchen, with a cafe on one side, then a store on the other side  So, when it finally opened, I was so excited to visit it. And trust me, I am an ultimate fan of Adriano!!! <3


In one sitting at the dessert bar, we managed to eat enough for me to get a sugar coma. 


Forgot all the names by now, as I was there more than a month ago. 
Here's a photo journey instead then 

Mix of 2011

Hong Kong


Riquiqui
- Dessert Degustation

Petite Amanda

Vero Chocolates

Sabatini