Recipe: French Almond Pear Tart

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This delicious tart takes a little bit of planning, First you poach the pears, which is a no-brainer. Then you make the shell, add the toppings and bake it again, et voilà – a beautifully golden colored, nicely caramelized tart!

Continue reading “Recipe: French Almond Pear Tart”

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Japanese Green Tea Pudding

I had a sudden crave for Matcha (Green Tea) Pudding the other night. To my surprise, this creamy delicate dessert is incredibly easy to make.

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I went through several recipes online. Some calling for heavy cream which I found a little too dense to my taste. After several attempts, I settled on this one by Just One Cookbook. Continue reading “Japanese Green Tea Pudding”

Bostock

Two things I miss most from visiting b.patisserie in San Francisco: one is chef Brenda Leong’s delicious kouign amann – I have yet to find anything like it in Seattle.  The other is Bostock.

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Bostock is toasted brioche soaked in pastry syrup, topped with almond cream(frangipane) and sliced almonds. It is quite easy to make, as long as you have day-old brioche. I didn’t have day-old brioche at hand, so I made one from scratch and waited till the next day to make bostock. I know it sounded like wasting a good loaf of freshly baked brioche. But when one wants a bostock, one must have it!

Ingredients:

Orange Pastry Syrup
2 cups water
1 cup sugar
orange juice, Grand Marnier, Cointeau or Triple Sec (to taste)
Combine water and sugar in a small saucepan. Bring syrup to a boil. Once sugar dissolves, remove from heat and cool. Add orange juice or liquer to syrup. Syrup keeps up to one month in the refrigerator. Continue reading “Bostock”

Chocolate Mousse (Vegan)

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The best chocolate mousse I have ever had was in the Slovenian village of Divača. We had just crossed the border from Croatia, and on our way to Lake Bled, we stayed at a nineteenth centrury farmhouse overnight, so that we could visit the nearby Škocjan Caves, a UNESCO World Heritage Site. The owner of the farmhouse Ervin is a fantastic chef, and to this day I still remember this asparagus risotto, so creamy and fresh:

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And his chocolate mousse:

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I went back after our cave visit the next day just to order it again, but an Australian couple beat me to it! Who said revenge is a dish served cold…To make it official, I took a picture of their plate ^o^. Continue reading “Chocolate Mousse (Vegan)”

Caramelized Apple Tart – Tarte fine aux pommes

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Do you know your apples?  I lived in the East Coast for 10 years, back there and then, the only apples that pop up at the super market were: Granny smith, Red delicious, Golden delicious, and Macintosh.  I didn’t like any of those varieties. It is not until I moved to Seattle my eyes finally opened.  Washington state is one of the biggest producers and exporters of apples in the United States.  When I found Washington apples (with their red stickers) at a grocery shop in Taipei couple of years ago, I was so very proud.

Now onto the tart.  Recipe courtesy of Clotilde from Chocolate and Zucchini:

Ingredients

  • 3 tablespoons high-quality unsalted butter, melted
  • 40 grams (3 tablespoons) blond unrefined cane sugar
  • 1 quick and easy puff pastry (you can substitute a sheet of store-bought, all-butter puff pastry, about 250 grams or 9 ounces, thawed if frozen, but it will be a lot better with the homemade pastry)
  • 3 small apples, about 450 grams (1 pound), peeled, cored, and thinly sliced into circles
  • 1 pinch fine sea salt

Continue reading “Caramelized Apple Tart – Tarte fine aux pommes”