The French Laundry

A few years ago, I was lucky enough to cross off one of my gastronomical bucket list items. The French Laundry has been consistently awarded three Michelin stars for as long as I can remember and a slew of famous chefs have emerged from its kitchens. One of those being Grant Achatz of Alinea; that blog post is stuck in the queue somewhere and yet to follow. 

Fit for a Swedish Princess

Though I've baked all sorts of pastries, cakes, cookies, and crazy complicated confections during my tenure in a pastry lab, I've always had a soft spot for Swedish princess cake. Of obvious European origin, this cake got its name from three princesses that loved the cake. A traditional Swedish Princess cake consists of airy sponge cake, pastry cream, a thick dome of whipped cream, and is covered in marzipan. There are many variations of this cake with slightly different fillings, and colored marzipan. In any case, this multi-layer sponge cake is fit for royalty.

Chocolate Heart Cupcakes

With Valentine's Day just around the corner. I started thinking of baked goods I could bring to work. Lately I've been developing and testing a lot of cookie recipes for a friend's business, and have neglected my cake tins and muffin pans. Last year, having started this new job, I decided to bring in some chocolate cupcakes to work.

Cranberry Walnut Granola Bars

When I was a child, I remember always having granola bars in our pantry. Specifically they were the Nature Valley Oat and Honey Bars. I think my mom had a thing for them and would buy them by the huge Costco box-full. In any case, they were always available for a quick after school snack, or when running out of the house in the morning.

Why Hello, Kitty!

One of my favorite memories as a child was going to the mall with my mom and begging her to let me go into the Sanrio store. What little girl doesn't like Hello Kitty? I vividly remember a "surprise gift wheel", which incidentally taught us gambling at an early age. My mom would pay the dollar or two, and I got to spin a wheel hoping to get the grand prize (usually a large sized stuffed animal). More often than not the wheel would stop, and the pointer would land on a surprise grab bag; usually containing some stickers, erasers, or candy.

I while back, I came across a Hello Kitty cake pan on sale, and couldn't resist. Though I've come across many Hello Kitty items during my travels to Japan, this pan was actually purchased state-side and is readily available online or most craft stores.

Spumoni Cookies

Lately I've been looking for unique cookie recipes for a friend's business. Sure, there's no trumping your go to oatmeal or chocolate chip cookie, but those recipes have been done 500 times in 500 different ways. Add browned butter, sea salt, refrigerate them overnight or what have you. I always am on the hunt for interesting flavor combinations or non-traditional ingredients.

Strawberry sponge roll

About a decade ago, my dad was diagnosed with type two diabetes. Mind you, he's never been a guy who ate a lot of sweets. In fact, pre-diagnosis, his diet primarily consisted of rice and bread, though technically they convert to sugar anyways. Though he was never a big fan of my desserts (or any desserts for that matter), nowadays he opts for fruit, or light desserts. 

Victoria Sponge

Lately I've been dipping into my arsenal of British baking books when I tire of the tried and true French recipes for genoise, jacondes, etc. It's interesting to see the difference in technique; many of the English sponge cakes are by proportion. The recipes remind me of a French yogurt cake, that French kids made by using the yogurt pots as the measuring device and the cake had relative proportions to the pot.

Tea parties

I whole-heartedly prefer a 'proper' cup of tea to coffee. My mornings usually begin with a cup of strong English tea with a splash of milk. No sugar of course. And often the evenings come to a close with another cuppa.

Mini Cheesecakes

I love making cheesecakes. They're usually a crowd pleaser and are relatively quick to make. For years I've been using my go-to recipe that has a few simple ingredients. Though there are debates about NY style cheesecakes with a thick sour cream topping, cream cheese cheesecakes, and no-bake cheesecakes, I tend to stick to my simple recipe, and experiment with adding cocoa powder, fruit, caramel, etc.

Charlotte aux fraises

Every now and then for parties I like to throw together a Charlotte. They look really pretty, and to be honest, aren't a lot of work, relative to other layered cakes. I've posted about a Charlotte Russe on my blog before but previously didn't share the recipe. Since I was attending two family parties, I decided to make a strawberry Charlotte, or Charlotte aux fraises. The ladyfingers and Bavarian cream are super light and reminiscent of a lot of Asian cakes.

B. Patisserie

A few weekends ago I had the opportunity to meet up with a few of my pastry school girlfriends. One of whom has a macaron bakery in Venezuela and was on her honeymoon in the States. After a really late brunch... okay it was pretty much breakfast at 1pm, we headed over to B. Patisserie. B Patisserie is a magnificent pastry shop opened by Belinda Leong about six months ago in Pacific Heights. If you haven't heard of her, she's done stints all across Europe (including Pierre Herme), and was the pastry chef at Gary Danko and Manresa. The clean look and modern lines of pastry shop is very reminiscent of Philippe Conticini's La Patisserie des Reves, though she designed an open kitchen with a back wall lined with refrigerators. Since a couple of my friends worked at Pierre Herme, and she was curious about my stint at Plaza Athenee, we had quite a bit to chat about. However meeting the chef, and the amazing decor (including  seasonal tree wall mural decorated with macarons), did not overshadow the pastries.

Browned butter salted Nutella-stuffed chocolate chip cookies

Every now and then I come across a recipe that I find a little questionable. And other times, I come across recipes that just don't work for me. As my blog will attest, I generally don't publish posts or pictures of things that outright fail. Those baking atrocities usually end up at work where I have an abundance of folks more than happy to get rid of any evidence that something has gone awry in my kitchen.

Healthier summer treats

With summer officially here, and most people trying to slim down and get bathing suit-ready, I've been trying to be a little more conscious about making healthy treats to bring into work (with great difficulty naturally). I've snuck oatmeal into my chocolate chip cookies, and have substituted yogurt for the fat in some recipes. Though some people prefer these healthy alternatives, or substitutions, sometimes I feel its just more satisfying to eat a full-fat dessert, but just less of it. Moderation peoples, moderation.

Madeleines

I'm not sure why, but I've always been drawn to madeleines. I think because they're so small, you never quite feel so guilty indulging, as you would a slice of cake, or even a cupcake. With their nicely scalloped shape, they're the perfect dainty tea cake. I've made madeleines before, as mentioned here, but realized that I never posted the recipe!

Whiskey Truffles

Not too long ago, I was able to pick up some chocolate transfer sheets at my local baking supply store. Chocolate transfer sheets are essentially acetate sheets that have been sprayed with cocoa butter. When pressed against tempered chocolate, the design will then transfer from the sheet to the chocolate. Those fancy chocolate with shiny colored tops, or ribbons of chocolate with designs that top cakes are no longer a mystery.

Pain de mie

If you can recall from my pastry school days, I was quite (and still am) obsessed with pain de mie. Also known as a pullman loaf, it is the quintessential white bread loaf. You can also find it in Taiwanese bakeries, being hard to miss with it's signature square loaf shape. With it's fluffy 'mie' or crumb, and hardly any crust, it is perfect for sandwiches or toast.

Pierre Herme's Jasmine Macarons

As promised, here is the recipe for PH's jasmine macarons. In my opinion, the delicate flavor of the jasmine ganache compliments sweet macaron cookie. In any case, one or two more than satisfies my pallet.

Visiting the Pacific Northwest

Earlier this year, I was in need of a mini-break and decided to take a road trip up to Portland and Seattle to meet up with some friends. I had never been further north of Clear Lake at the South of the Mendocino National Forest, and thought it might be fun to see what is actually Northern California (even though we in the Bay Area say we live in Norcal), and bits of Oregon and Washington. Leaving after work, it was quite a drive to get to Medford. On a side note. Never ever ever stop and eat at the Burger King in Weed's California. Just don't do it... unless you like jerky-like chicken strips.

Manresa

A few months ago I finally had a chance to dine at the world-famous, two Michelin starred restaurant, Manresa. To say I was excited was a bit of an understatement. From having friends who have worked with David Kinch, following his famous food-blogger girlfriend, and hearing rave reviews about how their produce is hand-picked fresh every morning from a farm nestled in the Santa Cruz mountains, it was quite a build-up of expectations. With stellar service from a friend's sister who coincidentally is a server there, the meal did not disappoint.