Lol. Continuing on with that activated charcoal trend :p. It makes all the colors pop! Charcoal makes batters more runny, so you might even want to use less. And it also drastically changes baking time for at least this recipe.
I have 100% been loving the activated charcoal I recently bought. Yesteday I was sick and lying in bed and charcoal matcha madeleines popped into my head. The matcha and charcoal looked great together from the roll cake so I knew I had to execute these. I used the same protocol that I used for the first time I tried making stuffed madelines and it worked again and was delicious.
UPDATE 2019 I now use 55 g almond flour, 50 g powdered sugar, 45 g egg whites, 45 g granulated sugar and bake for 25 min at 285F. Update Jan 2020, lately I’ve been doing 305F for 20min. once again you just nead to learn your oven (going to leave this recipe at 285 though). See my notes in my General Macarons Recipe for the most up to date. I see golden kiwifruit at the supermarket all the time, and finally decided to buy some.
I recently bought some activated charcoal since I saw so many places on IG using it! And then I saw a roll cake with matcha filling and knew I should try doing that! The filling was not stable enough to support the cake, so the cake sort of broke :(. I think actually rolling the cake like swirl may have been a better option. I also made a charcoal sablé and tried to incorporate it, but it really didn’t add much.
UPDATE 2019 I now use 55 g almond flour, 50 g powdered sugar, 45 g egg whites, 45 g granulated sugar and bake for 25 min at 285F. Update Jan 2020, lately I’ve been doing 305F for 20min. once again you just nead to learn your oven (going to leave this recipe at 285 though). See my notes in my General Macarons Recipe for the most up to date. With it being Memorial Day, my friends are having a BBQ.
I’ve been really loving Thai tea and black sesame. I’ve also been wanting to try making a buttercream, so made this Thai tea black sesame cake :D. This cake had 5 components. The actual cake (based off Vickii Ma’s ), vanilla/ black sesame buttercream, macarons (shells + buttercream or ganache filling), Thai tea white chocolate drip, and white chocolate shards.
UPDATE 2019 I now use 55 g almond flour, 50 g powdered sugar, 45 g egg whites, 45 g granulated sugar and bake for 25 min at 285F. Update Jan 2020, lately I’ve been doing 305F for 20min. once again you just nead to learn your oven (going to leave this recipe at 285 though). See my notes in my General Macarons Recipe for the most up to date. I’ve been super digging black sesame.
Matcha and ube are life, so combining them only seemed natural :D. This cake had 6 components. The actual cake, whipped cream frosting/filling, macarons (shells + lazy custard/ ganache filling), white chocolate drip, and the sail.
Black sesame is delicious and so is choux, so they make a great combo :). There are a few components here. The choux pastry, the black sesame diplomat cream filling, and the glaze (which really is just white chocolate with some food coloring). updated 12/2020: I’ve updated the diplomat cream to increase the amount (a la Black sesame crepe cake) Also take a look at Useful Recipes: Cream Puffs to see how to make a craquelin, which is also super delicious.
There are three components: the Thai tea creme brulee (recipe almost the same as Hot Thai Kitchen [changed water and sugar amounts]), a black sesame paste, and coconut and pandan caviar and jellies.