MINI CROQUEMBOUCHE

I would not try to claim that I excel at cooking, but I am rather confident in the kitchen. A particular area in which I can confidently say that I am horrible is my sense of direction.


When one of my girlfriends and I are together, we turn into Dumb and Dumber. In addition to a decreased sense of direction which is already rather absent, our common sense tends to evaporate when the two of us are alone. 

Filled with chestnut puree

After leaving our friends house one day to go grocery shopping, I attempted to cross the intersection, but she insisted that the direction Sobeys (the grocery store) was on the current side of the street and to the left. So I listened to her, believing that my sense of direction was incorrect as usual. 


But it didn't feel right, and I had us stop and cross the lights because it turns out that both of us were wrong! Not only did we have to cross the lights, we also had to walk towards the right side. Yet in the moment, we were both so sure that ourselves were going the right way...

In the kitchen, I doubt less and become so much surer of my choices. Which is a good thing since the duration of my days are split amongst spending time 1. doing assignments, studying, 2. going to the gym, or 3. cooking in the kitchen.

Well here is a dessert I am sure of. You can make it with just three components:


~ Ingredients ~

Creampuffs
Pastry cream or pudding
Chocolate


~ Method ~

Getting puffier

I
Fill your cream puffs / profiteroles with the pastry cream or pudding using a pastry tip until its full. Put them in the fridge so the filling sets and doesn't soak into the puff (making them soggy you don't want soggy puffs right?)

Alternatively, you can buy frozen pre-filled profiteroles (like the ones that come in a big tub from Costco)

I piped chocolate pudding into raspberries before chocolating them onto the croquembouche

II
Divide your cream puffs into a plate of pretty ones and not so pretty ones (like people, you know that there will always be ones that are less good looking, but you never want to be the first to say it. But now you can discriminate the ugly ones, point them out, and say it out loud.)

Lack of natural lighting in the kitchen

III
Arrange a layer of 6-8 puffs in a circle on a plate, then attach more puffs on top with melted chocolate, using one or two less puffs for each additional layer. Save the nicer looking ones for the top layers.

Is it secure?

IV
Decorate with fruit, whipping cream, nuts, sprinkles...

Eat them, using scissors to cut off each puff if needed.













P/S


We had grilled pork belly one day at a Korean restaurant. I made green tea mousse cake one day to eat with the girls.




Green tea mousse, red bean agar jelly



Dear readers, it's Summerlicious in Toronto from July 4 - 20!

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RECIPE: CHESTNUT TARTS/MONT BLANC

I made these tarts my first time about two years ago, with handmade tart shells because I was ambitious and made all 40+ of them 1.5 inches in diameter (bite-size small, and I have small bites) because I was even more ambitious. 


The ones from not too long ago

For birthdays, I will go all out and use it as an excuse to buy the most expensive ingredients and spend a ridiculous amount of time on the birthday dessert table. This year my mom's birthday was maybe an exception. Being short on time and short on hands, I opted for the shortest shortcut:

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LANGKAWI, MALAYSIA

The other day I was looking at pictures from a blog, A Life Worth Eating, particularly, this post with mouth watering pictures of what seems to be an endless amount of sushi. When coupled with his very make-you-feel-like-you're-eating-it-there-with-him-in-the-restaurant, I almost teared at the thought of such delicious food.


Confession: this link is actually on my bookmarks bar (the fifth one to be exact). Every so often I click it, scroll through the pictures, reading the captions once, twice, then thrice, before I blink and realize I'm still at home, not having the sushi chef in front of me, preparing the uni and placing it on my plate.

Keep reading!

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TO MELT THE SNOW OUTSIDE

The never ending days of below 20 degrees is making me mourn the loss of Canadian summers, which I've missed last year. Perhaps you may feel the same as me if you've experienced the chill that lingers after two hours of outdoor skating. 






I think I shall renounce all outdoor activities for now until I can see green grass (not that I have been doing much outdoor activities anyway).





In the meantime, please have a look at a fraction of the Asia trip pictures that I still never got around to finish blogging about. So today, sit back, scroll down and let me whisk you away to Thailand (click for the rest)

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