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. See my notes in my General Macarons Recipe for the most up to date. 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.
For the last year or so, I’ve seen so many ube flan cakes online. I knew I wanted to try it at some point and decided I’d instead make a matcha cake version! I adapted the recipe from Sweet Ambition’s youtube video on ube flan cakes. Her recipe was for a 9 inch cake, so I divided it by 2 for a 6 inch cake.
- Caramel: 100 g granulated sugar Preheat oven to 320F.
I recently tried Sift & Simmmer’s Matcha Brochi recipe and wanted to try it again with a different flavor, using the things I learned from the first time. I had mentioned in my Instagram comments that I wanted to try passionfruit, so I went for it! Topped it off with different things. My favorite was the raspberry powder! Here’s the adapted recipe. It’s a brochi, I guess, but I’ll call it mochi here :p.
Started off trying to use a crepe maker that I borrowed from a friend. I thought it’d expidite the process. NOPE. At least not that particular one..it only caused me to waste batter since the griddle was too hot, so I switched over to a frying pan. My batter requires the temp to be around 250F, low heat. Overall, I was pretty pleased with it, but making this reminded me why I hate making them.
I wanted to make matcha madeleines with a filling, but hate having to make cavities in madeleines. After starting to make the batters, I realized that maybe I could pour the batter into a muffin pan. It totally worked and made making a cavity/ core much easier.
- Matcha Madeleine Muffins: [12 total muffins] 113 g unsalted butter + some melted butter for coating pan 113 g sugar 120 g flour (sifted) pinch of salt 5 g baking powder 8 g matcha, could add more 2 large eggs (room temp) 15 g milk Preheat over to 375F.
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. It was a friend’s birthday and they really like passionfruit, so it was the perfect opportunity to use it!
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. So these macarons are a basic shell with a coconut cream black sesame ganache filling.
This was my second attempt at tart making. The meringue I made was from an Andy Bowdy recipe, but since I scaled it down drastically, the sugar didn’t completely disolve and was weird. In the recipe below, I’ll correct for that. The pâte sablée receipe is from The Kitchn. For the cream, I added some coconut cream to to see how it’d behave. Wasn’t too bad, but the butter taste was still prominent.
I recently saw some adorable little chiffon cake pans and bought a few. I knew the center would be the perfect vessle for a type of filling. Decided on a mousse. For this particular one, I set it a bit too much for my liking, but was still really happy with the flavor. The mousse is super liquidy when you first prepare it. But after a short while in the fridge/ freezer, it firms up nicely.
Butterfly pea flowers fascinate me. The tea is pH sensitive and produces an awesome blue to pink gradient. I’ve been thinking of how to apply to a dessert and decided to try a mille crepe cake. I’ve made a few different crepe cakes, but despite this, it always takes a gazillion years. Definitely worth at least one try though :D. This recipe should provide enough batter and diplomat cream for up to ~25-30 crepe layers.