Published March 24, 2012 by mspatissiere

YUUUMM 🙂

newwonderlandfashion

She loves donuts because my grandfather would take us out for donut holes at this small cafe whenever he visited.

If I were to eat this I think I’d gain 5 pounds

Every year I would get this for Christmas because i dislike asking for something expensive and big.

I think I’d only dip things in the chocolate.

 

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Published March 24, 2012 by mspatissiere

I want to try this cool recipe sometime :))

TwentyOne No Gluten

Mmmm rocky road ice cream. The chocolate. The marshmallows. Oh and who couldn’t forget the sweet crunch of the nuts? Ice cream is a great inspiration of other desserts including cookies! So put down the spoon and have some rocky road with your fingers. Licking the melted marshmallows off your hands is completely expected and totally fine.

Rocky Road Cookies

Adapted from Fifteen Spatulas.

Oooh did I mention this is a FLOURLESS cookie?! YUP! 

Ingredients

  • 3 cups powdered sugar
  • 2/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 3 extra large egg whites
  • 1 tablespoon pure vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 2.5 ounces toasted almonds
  • 1 cup mini marshmallows
  1. First, toast almonds if you do not have toasted almonds. To toast almonds, heat oven to 350ºF and place almonds on foil lined baking sheet and bake until golden, about 10 minutes.
  2. Preheat oven to 350ºF (if you already had toasted…

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Published March 24, 2012 by mspatissiere

Want want want 😀

Terrified Tastebud

It’s Friday night, and this week in the kitchen has been sweet. The more food and art overlap the happier I seem to be. So pull up a chair, and a clean spoon, and dig in with me…

My first two attempts at plated desserts with chocolate and fruit purées… plates morph into canvases and brushes become parchment bags and squeeze bottles. Wildly fun!

Chocolate mousse: the deserving silky smooth centerpiece.

Croissants joined the party as a welcomed savory break… some filled with ham, spinach, and gruyere.

Guava soufflés and chocolate soufflés…

And no dessert is complete without ganache…

Hope you enjoyed this calorie-free dessert tour. I’ll be hitting the trails tomorrow for some hiking damage control. Not a bad deal at all actually.

 

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Published March 24, 2012 by mspatissiere

Cute =D

thefauxmartha

A couple months ago, Oh Nuts! sent me some jordan almonds and said create. I held on to them idealess for many weeks too long. Of course Easter eggs seemed like the obvious answer. Ombre? Everyone’s doing it. So I removed some of the color from the egg with a wet q-tip. The results were subpar. Speckled, speckled, speckled—I could hear them chanting in the background. With an extra toothbrush and some blue food coloring, they quickly became robin’s eggs.

And now all they needed was a nest to call home. Back to the drawing board. Pinterest. Google. And finally, Sylvie’s blog—Gourmande in the Kitchen. Coconut Macaroons deconstructed would make for the perfect little nest. A couple tries later, and they were cute, nesty, and festive. Kid-friendly. Adult approved.

Bird’s Nest Macaroons
macaroons adapted from Gourmande in the Kitchen; yields 11-12 mini nests

1 large egg white
2 tbsp…

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Isabella’s Cherry, Berry and Creme Patissiere Tarts with Syrup

Published March 23, 2012 by mspatissiere

 

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Pastry

1 ¾ cup plain flour 
100g butter, chopped
2/3 cup icing sugar, sifted 
Pinch of salt
2 eggs

Creme Patissiere 

375ml milk
½ teaspoon vanilla bean paste
5 egg yolks
½ cup caster sugar 
35g corn flour 
½ cup (125ml) thickened cream

Poached Cherries and Berries

30g butter
200g cherries, pitted
½ cup blueberries
2 tablespoons caster sugar
Juice of 2 limes
1 tablespoon icing sugar to dust

 

HOW TO COOK AND SERVE 😀

 

1. Pre-heat oven to 200°C.

2. For pastry: place flour on a clean work surface and make a well in the centre. Place butter, icing sugar and salt in the well. Using your fingertips, rub butter into flour until mixture forms a breadcrumb consistency. 

3. Make another well in the centre and add eggs. Work the eggs into the mixture using fingertips until just combined. Bring together to form a dough and knead mixture until smooth. Roll into a ball, wrap in plastic and refrigerate for 20 minutes.

4. For creme patissiere: place milk into a large saucepan and stir in vanilla. Slowly bring to the boil over a low heat. 

5. Whisk egg yolks and sugar together in a large bowl until pale. Add corn flour and whisk to combine. Gradually pour milk into the egg mixture, whisking continuously. Transfer to same saucepan and bring to the boil, stirring occasionally. Reduce heat and cook for 3 minutes or until thick. Place into a bowl and cover closely with cling film to prevent it forming a skin. Refrigerate until cool. Beat cream in small bowl of electric mixer until soft peaks form. Add 2-3 tablespoons to creme patissiere and fold until just combined. 

6. For tart cases: roll out dough on a lightly floured work surface until 2–3mm thick. Cut out two 11cm rounds and use to line two 11cm fluted loose-base tart tins. Prick bases with a fork. Line each pastry case with baking paper and baking beans and blind bake for 10 minutes. Remove beans and paper and refrigerate for 5 minutes. 

7. For poached cherries and berries: melt butter in a medium saucepan and add cherries, blueberries, sugar and lime juice. Simmer for 5 minutes until soft, stirring occasionally. Strain into a bowl and pour syrup into a serving jug, reserving berries. 

8. To serve, spoon ¼ cup of creme patissiere mixture into each tart shell. Decorate tops with soaked cherries and blueberries. Arrange on a serving plate with the jug of syrup and dust with icing sugar.

Published March 23, 2012 by mspatissiere

The Accidental Chef

A custard is a custard is a custard. Or is it? In the pastry kitchen, very specific definitions apply to different custards  and, if you have ever wondered what the difference is between a creme brulee and a creme caramel, here is a little primer.

CREME BRULEE

A brulee (burnt cream) is an egg and milk based custard heated on the stove, strained and baked in a hot water bath in individual brulee dishes (which tend to be wide and short). Once cold, and before being served, it gets covered in sugar that is quickly torched thus creating a thin and hard caramel layer on top. The same effect can be achieved by sliding the brulee under a broiler for a few seconds, although the result won’t be as even as the one obtained with a torch. Its origins are murky but indisputably French. The classic creme brulee is vanilla flavored…

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Fresh Bakery , at SM Bacoor . YUUM :’)

Published March 22, 2012 by mspatissiere

 

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Because our stomachs are so damn hungry , we chose to go to SM supermarket . Then at the entrance we saw this store Fresh Bakery. We decided to buy some of their delicious looking breads and that will served as our lunch. This are the breads my friends bought :

 

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Pizza slice , Ham and Cheese Flavor 😀 

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Pepperoni Pizza Slice 🙂

 

And this is mine :

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Cheese and Sausage Roll 😀 

 

They’re breads taste amazingly good.

They also have different kinds of cakes and desserts 🙂

like this :

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They all do look tasty right ? 🙂

 

They also have different variety of breads 🙂

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And goodies too 😀 

 

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Visit them sometimes 🙂 

 

LOVE , 

MsPatissiere