31st Aug 2010: The Opera (Joconde Biscuit)

The Opera Cake was made debut in France. The Joconde biscuit is also known as the almond sponge cake. It is said that the original Opera cake is no more than 2.5 cm of height. So if you just bought one from a cake shop and it's very thick - you'd know that its not original. 

The authenticity would be made of Joconde biscuit, chocolate ganache, coffee butter cream. In total of 6 layers - 3 layers of biscuit, 2 layers of coffee butter cream and one heavy load of ganache!

I seriously think my chocolate glaze slicing technique requires major improvement

The dark chocolate decoration 

28th Aug 2010: Failed Pithivier (Inversee Pate Feuilletage)

Puff pastry with Fragipane cream (a combination of pastry cream + almond cream) filling.

It looks painfully ugly. 

I do have to keep my hands on the puffers! 

25th Aug 2010: Tresses (Pate Brioche)

 Braiding the dough is such a difficult task!

Tresses out of four rope braiding technique.

I keep having to keep count which is next!

As much as I like it - I'd say "No" to it. 

22nd Aug 2010: Orange Spice Bread

A purfect combination of bread and cake in one! The orange spice bread is the kind of bread for Cinnamon + Orange lovers!  

15th Aug 2010: Macaron Attempt no.2

Introducing Misfit

Teal colored macarons are my favorite color! Puts a smile on my face when i piped them out on the tray.

Majorica (My macarons have names for each distinctive color) 

I've always referred this as just something sweet and nothing special. In short, it all felt like a dash of sugar meringue. But oh boy - I am so wrong about it! Real macarons should taste crunchy on the outside and chewy on the inside - the aroma of the almond ground is simply delectable!

Macarons may look easy and simple. But it's quite the opposite and baking it is so much fun + hard work because you won't know how it looks till it's baked and principal ingredients requires double sifting.

The macarons all piped onto tray and waiting to dry before baking it. Principal ingredients for macarons - icing sugar, almond grounds and French / Swiss Meringue.

Mystique (Marble effect macaron)

Never attempt to pipe the macarons like me. I wanted something quick and no fuss but it's too much of a waste. Always use reusable piping / plastic - whichever that allows you to scrap and pipe till the very last dot!

Since I've failed baking macarons before - I thought I've got nothing to lose and decided to bold the colors - perhaps a little marble effect would be nice!

Care for a bite? 

14th Aug 2010: Tarte Rize Mangue (Pâte Sucrée)

The naughty Risotto needs a BruuuUuupp Brruuuup ..

Risotto: How lovely when it boils ..

Risotto: Wishing well

Risotto: Don't worry - there's no such thing as over burrping!

All bath & clean for the next step :)

My Pate Sucree all lined and picquer-ed to go into the oven. Set at 160c for approx 15-20 min depending on the size of your tarts, amount and size of your oven. Baking is indeed a fascinating passion because it works your brain better than mahjong!

The Rice Mangue filling's principal ingredients - risotto + rum raisins + mango puree.

Look at the drop of rice! It may look goey and all but trust me - it's smooth and milky!

Mango dices from Pakistani Mangue!~

Tart shells made of pate sucree all ready to be filled - Ohhhh!

Dices of mango right in the tart shells

Then a generous amount of filling and additional mango dice :) Yummy dices at every bite!

This is how it looked after all filled and ready

I had extra of the rice mousse therefore i placed it in cups and decorate it with mini tart shells + diced mango. I know they are not at it's prettiest sight. I think it's time for French glass & Verrines shopping!

12th Aug 2010: Damier (Pâte Sucrée)

Cookies made out of sweet pastry. How about a bite of vanilla orange & chocolate bite size?

9th Aug 2010: Failed Macarons

What if i told you the lemon filling still taste great, would you believe me? *Giggles* Better not! Because the looks can be deceiving but we all love a good looking Macarons. Falling in love with it is simply easy. The chewiness of the Macarons gives me the eating pleasure!

Failed because my Macarons cracked on the top. The "pied" of the Macaron were not formed nicely. Overall it's pretty depressing. Tips: Never to sift the almond ground and icing together at the same time. I did a heroine stunt and placed both the ingredient together and sifted it. Sifting the icing sugar is sneezy easy but the almond grounds were stubborn!

Almond ground + icing sugar requires minimum double sifting. Do not press the almond grounds against the sift because that oil from the almond ground would immerse. We need very dry and not humid ingredients!

9th Aug 2010: Chocolate Croissant (Pâte Croissant)

Too little chocolate? I agree. 

5th Aug 2010: Buche Torte

3rd Aug 2010: Kiwi & Mix Fruit Tartelette (Pate Sucree)

2nd Aug 2010: Peachie Tartelette (Pate Sucree)

Bite size and mini with peaches on top and torched to give a full contrast! 

2nd Aug 2010: Summer Tartelette (Pate Sucree)

Bite size and mini but the lucious raspberries + blueberry might be a mouthful! Bursting with summer sensation when you ditch it whole in your mouth! Awesome!!!

Pate Sucree tart base + baked almond cream with fresh fruits on the top! Dusted with icing sugar.

1st Aug 2010: Cherry Blossom

1st Aug 2010: The Casino (Roulade)

Roulade (swiss roll with raspberry jam) with Vanilla + Kirsch Bavarois Mousse!