Chocolate and Biscoff Crunch Square


Shooshed up my classic hazelnut crunch bar with Biscoff and caramel chocolate – wow the nutty biscuit and notes of caramel really is devine together with the feuilletine crunch. If you are unsure what ‘feuilletine’ is, here’s a photo of them. A pile of crunchy ‘leaves’. These are uncommon (in fact I’ve been without this…

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Paris Brest with Hazelnut Mousseline


What do you get when you level up on choux puff pastry? We had a eureka moment when the three of us taste-tested this Paris Brest recipe – perfect pastry with crunch, filled with a velvety smooth hazelnut mousseline made with creme patissiere, hazelnut paste, icing sugar and a whipped butter (which is so light!)…

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Soufflé Pancake


Fluffy soufflé pancakes for a leisurely L3 Sunday paired with whipped maple butter for a dreamy breakfast. #soufflé #pancakes #sundaybreakfast Ingredients Yolk batter 2 egg yolks (38g) 25g (2 Tbsp) caster sugar 60g (4 Tbsp) Lewis Road Creamery A2 milk 60g (6 Tbsp) flour 2g (1/2 tsp) baking powder Egg white mixture 5 egg whites…

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French Toast – Hong Kong style


What can you do with Milk Bread, especially with the last few pieces that have gone a bit stale? Let me introduce you to the Hong Kong Style French Toast, which is a Chaa Chan Teng (casual-setting, uniquely Hong Kong breakfast/brunch/lunch/afternoon tea restaurant) staple.Served alongside milk tea and a pad of butter, it’s one of…

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Chocolate Cloud Pie/tart


Question: when is it OK to call a tart, a pie? I set out to make a chocolate tart with a light airy filling; in fact it was so airy, it struggled under the weight of the mirror glaze… You can find the recipe for the glaze at this post. So I think I can…

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