Chinese Walnut Cookies

2 Jul


Chinese Walnut Crackers
2 cups cake flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
7 tablespoons butter, at room temperature
1/2 cup sugar
1/4 teaspoon salt
1 egg, beaten and divided in half
3/4 cup finely chopped toasted walnuts, plus 12 raw walnut halves

Fresh Strawberry Eclair

2 Jun DSC_0542

Summer is almost here. With that being said, the market is full of seasonal delicious fruit again. What are those beauties you may ask? Well none other than fresh succulent and sweet strawberries. Yes I am a strawberry fan as it livens up any dessert with a beautiful red colour.

Today I am making the eclair again. Nothing can go wrong with fresh strawberry eclairs. I am using Keller’s eclair recipe and pairing it up with fresh pastry cream and strawberries.




Thomas Keller Eclair

All purpose flour 175 g
Granulated sugar 33 g
Water 240 g ( I used a combination of water and milk)
Unsalted butter 120 g
Kosher salt 2.5 g
Eggs 250 g (approx 5 eggs)

Pastry Cream
500 ml milk
100 g sugar
40 g corn starch
2 egg yolks
1/2 a vanilla bean

Rsaults: Yum!!!! Bon Appeptit

Pineapple Upside Down Cake

24 Apr DSC_0537

This is one of those posts that I don’t want to write anything ha ha ha. I am busy typing away and looking out at the sunset whilst contemplating a stroll outside. Keen on getting the last bit of sunshine, in an otherwise record warm week, I am just going to write the recipe. Yes I am lazy but I think I have earned it writing these few years.



180 g Butter
100 g Sugar
4 egg yolks
50 g sugar
4 egg whites
25 g corn starch
25 g custard powder
125 g Cake flour
3 g baking powder
2 g cinnamon
1 pinch lemon zest

Bon Appetit…..I am off for a stroll

Matcha Japanese Cheesecake

11 Apr DSC_0536


Hello all, I am back at baking again. Over the past few weeks, I was contemplating to go back to school for professional ungrading. I had narrowed it down to 2 schools and am thinking of applying back. The dread of studying terrifies me as I embark on this new journey with the future filled with uncertainty. To counteract this fear, I find myself baking again to escape the decision he he.

I had some cream cheese and matcha left over from previous baking sessions thus decided to bake a japanese matcha cheesecake.


165 ml Milk
165 g Cream Cheese
40 g butter
4 piece egg yolks
36 g cake and pastry flour
14 g starch
4 g matcha
4 piece egg white
90 g sugar

This recipe is a good one as there is a pronounced matcha taste in the cake. It is light and smooth as it is a japanese cheesecake and is not too sweet. I found that I had overbeaten the egg whites resulting in it not being sponge all the way through but will remedy it for my next baking adventure. Hopefully there is some outcome of my decision to go back to school and move forward with that decision.

Hazelnut Praline Eclairs

24 Mar DSC_0534

Hello!!!! Another overcast day in Vancouver hopefully this Easter long weekend is good. Since it is a rainy day, I decided to make another eclair recipe again. I have always been intrigued about praline eclairs as it seems to be in about every pastry book I have. I have always loved hedgehogs as they have the praline paste in them but not in eclairs. Being adventurous that I am I decided to try.



I fist made the choux paste then proceeded to make the pastry cream. In most recipes the pastry cream is similar except for the flavoring. In this case it was the gianduja. Once I made the pastry cream, I incorporated some gianduja I had freshly made. When the pastry cream had cooled I pipped it into the eclairs.





Hazelnut Praline Cream

500 ml milk
100 g sugar
40 g corn starch
2 eggs
1/2 piece vanilla
150 g hazelnut paste

Result: OMG eclair was delicious. It was bitting into a little piece of heaven. The soft eclair casing complimented the smooth hazelnut filling superbly. This recipe is certainly a keeper. For all the hazelnut praline lovers a praline eclair will hit the spot everytime.

Brussels Waffles Part 2

14 Mar DSC_0520

Life is creeping back into Vancouver as spring is almost here. Everywhere I go, I can see flower buds, blooming flowers and chirping birdies. Vancouver is once again pretty in pink and white with all the cherry blossoms blooming.

I have been hanging out with friends again for coffee and dessert. Coffee and dessert is a popular culture in Vancouver as friends gather to socialize and mingle. On the weekend a couple of friends and I went to Nero Belgian Waffle Bar on Robson. They have amazing waffles. They serve the Liege and Brussels waffles with all sorts of combinations ranging from fruit to chocolate. Since I have a waffle maker, I decided to make use of it. Initially it was a bit intimidating as I was not sure how to use it but after making the Liege Waffles I was hooked. I began searching the net for recipes and found a perfect one from Chef Eddy Van Damm. His recipe was perfect.

To make the waffles,
1. Combine the sparkling water, milk, yeast, Vanilla bean paste, yolks sugar and salt.
2. Sift and add the flour and whisk until smooth.
3. Add the melted butter.
4. Whip the egg whites to medium firm peaks and fold into the milk mixture.
5. Cover and let rise will double about 40 minutes.
6. Use a well heated iron.



Recipe found here
3/4 Cup Sparking Water Room Temp
3/4 Cup +2 tsp Milk at 120F
2 Teasp. Dried Yest
1 Teasp. Vanilla Bean Paste
2 Large Eggs
1 Tablesp. Sugar (I used vanilla sugar)
2 Cups Pastry or All Purpose Flour
6 Tablesp. Butter
3 Table Mandarine Napoleon Liguor (Optional)

Result: Very Tasty. The batter was light and fluffy. A dusting of icing sugar is sufficient or pair it with fruit.

Liege Waffes Take I

13 Mar DSC_0517


Liege Waffles

1 cup whole milk
2 1/4 tsp yeast
1/2 cup sugar
1/3 cup unsalted butter
2 eggs room temp
1 tsp salt
4 cups flour
6 oz pearl sugar

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