I've had visions for a BBQ millefeuille for quite a while now. It all started about a year ago when I received an email from the lovely Meg Zimbeck of Paris By Mouth, an excellent resource for great eats and fine wines in Paris. They were my go-to site when I first moved to Paris to attend pastry school last summer. I had submitted my name to
They say that when you truly love what you do, you never work a day in your life. These past couple months have given me a first-hand experience at that - going to bed every night excited about the next day and waking up every morning with such eager anticipation of what each day had to offer, learning the ropes of a new trade, facing the fears and uncertainties of the unknown while at the same time, the exhilaration of new hopes and possibilities. Within a month, we've gone from starting a business from
After spending this past Christmas holiday in Singapore, D and I hopped on a short 1+ hour flight to another island up north in Malaysia: the island of Penang, the Pearl of the Orient where I had lived for most part of my life.
taking time to visit the beaches and tourist attractions on the island:
Good lazy Sunday afternoon to all! I'm pleased to announce that after a good nap and a great afternoon snack (a glorious piece of this), I've finally found the time to pick the winner of the USD 65 CSN giveaway. I wished I could give a prize to everyone who had left a comment but alas, we only have one coupon this time so based on the number of eligible entries, congratulations to commentor #8, M!
It's been well over two months since I graduated from the pastry course at LCB Paris yet I've not found the time (nor the
Read more...It's been a while since I played around with photo montages and video editing but here's one that I created on a favorite dessert that I made recently - le plaisir nutella.
This is my take on PH's plaisir sucré, a simplified version, no doubt but with flavors and textures that still left me wanting for more. This dessert is best prepared and enjoyed in individual servings rather than a larger piece of dessert that you cut into. Each element tastes good on its own but simply transcendental when all layers come together. Ah, le plaisir......
The Making of Plaisir Nutella from Jencrafted on Vimeo.
Recipe for Plaisir Sucre
D and I have never been big about V-Day celebration. According to D, everyday should be a Valentine's Day, sans all that commercial hype, of course. Nonetheless, we do try to make simple efforts to let each other feel special on V-Day: a simple card, a short note, a little kiss and sweet greeting as we head out the door in the morning........ Instead of paying 2-3x more for roses from the stores, D would make his own little floral bouquet using different flowers gathered from our yard. Though they may not be as well put together by a professional florist - it's totally out of his comfort zone - they mean so much more to me! When time permits, I would bake or cook something special for us on V-Day. I've been extremely busy since my trip -
La Cerise sur le gâteau. Plaisir Sucre. Whatever shape or form and whichever name it takes on, there is no denying that nothing - and I really mean nothing - beats the heavenly combination of gianduja layered on a bed of crunchy-chewy hazelnut dacquoise, then topped with thin layers of tempered milk chocolate discs and luscious milk chocolate mousse. Doesn't reading the ingredients itself make you salivate already?
Asians, in general, aren't that much into desserts, especially those cloyingly sweet ones. Much to my surprise, I found lots and lots of bakeries and pastry shops springing up like mushrooms after rain this last trip to Asia. I suppose the local bakeries and cake shops have always been around but I don't ever recall seeing that many French-style pâtisseries (and they even carry the French term "pâtisserie on their signboards) during my last trip home.
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