What a blast!
>> Saturday, February 26, 2011
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...The Making of Plaisir Nutella and a USD 65 Giveaway!!
>> Thursday, February 17, 2011
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
Happy Valentine's Day
>> Monday, February 14, 2011
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 -
Plaisir Nutella
>> Saturday, February 5, 2011
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?
A little bit of Paris in Singapore
>> Tuesday, January 25, 2011
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.
