Orange & Black Sessame Cupcakes

Orange & Black Sessame Cupcakes

300g All Purpose Flour

1/2 tsp Salt

8g Baking Powder

2pcs Orange, zest

370g Butter

300g Sugar

300g Eggs

90ml Milk

30g Black Sessame Seeds

Macaron-athon

French Desserts are my weakness, talking about L'opera, Souffle, Mousse, Charlotte..Pate a Choux, Cannele makes my mouth water. French Macarons, I'm dead. There's something, really something about this cute pastry that makes me attached to it. Yes it's cute, yes the colors are so girly.. the flavors are flexible and fun to play with. The sweetness is consistent, but paired with the right bitterness or right tang is exceptional.

I was asked by Chef Trisha to call for a 100 pieces Macaron order for a special event. 100 pieces is a good avenue to practice, to try, to avoid rejects, to play new flavors and to kill my frustrations so I said "Yes". wahahaha! Crazy!

I was overwhelmed with the idea of killing my frustrations; I made Macarons before, made Plated Desserts with Macarons and always win.. but I never had the Macaron ego ever! Because I feel bad for lots of rejects. The process is very tedious and delicate. As each pieces is delicate, one mistake can waste a batch of almonds and sugar mixture. That is why each Macaron costs from 45 to 75 pesos each. 

My little children

I started my Macaron-athon with a warm up; prepare the trays, bowls, mixer, and spatula. I also drew circles on parchment papers to set as a stencil. I have to make 100 pieces with 1.2 inches in diameter, so I used a 1.2 inches round cookie cutter to patter each parchment.

The day before, I weighed all my ingredients except for the egg whites. You may separate the egg whites from the yolks but keep the egg whites at room temperature.

My beautiful children

French Macaron
1200g Powdered Sugar
600g Almond Powder
520g Egg Whites
720g Sugar
40ml essence
1 tsp food color

Blueberry Cheesecake

Lemon&Earl Grey Ganache

Dark Chocolate&Pistachio

Raspberries&Cream

Today I discovered/testify for the following;

1. The recipes may be doubled, unlike what I used to believe in. I have tried several times before to quantify the recipe and failed, but today I was according to Chef Anne "Matapang" and "Victorious" :)
2. The speed may go up to number 8 or 10 in the Kitchen Aid. I actually find my number 6 rule too slow for the process
3. The smoothness will depend on the quality of the Almond flour
4. If you are running for consistent sizes, draw circles on a parchment paper with your desired size. Use a pencil and mark "this side down".. use a good brand (Glad) so it will slide easily after baking. Silpat will do, but master your sizes first as you cant draw on Silpat.
5. Bake at 325F for 10 mins. be consistent and be on time.
6. Let the macarons rest well.. otherwise the shells will crack up or slide.
7. Cool down before removing from parchment
8. Make sure to cut the Pastry bag with straight edge, with or without a Piping tip.
9. You may use a Piping tip, just use the right size.. not the Wilton 1,2, or 3. number 4 and above will do.

boxing up..

aren't they so lovely?

Reserved for Nani <3

Wagashi Experience

Wagashi is the Japanese term for Traditional Japanese confectionery, artisanal as it is most of the time made only by hands, it is truely the Japanese abundant culture and traditions interpreted through the art of Wagashi. Each piece is carefully crafted from sugar, adzuki paste, flour and glutinouse rice flour.

In courtesy of the Japan Foundation and in cooperation with CCA Podium and The Podium Mall, three Japanese Pastry Chefs (specialized in Wagashi) were sent to the Philippines to present their wonderful art and techniques on a demo for free. The exclusive demonsration with hands on was held at CCA Podium, while another batch was held at The Atrium of The Podium Mall for public viewing.

Will you believe? Each piece costs about 10,000 pesos each! Made from the cherry tree the molds are available only at Kyoto. This set was handed down by their master/sensei from generation to generation,really priceless!

What amazes me is not only their skills but their value for their traditions, they opt to use years old wooden tools and molds that has been passed on generation to generation. Each piece of Wagashi tells a story, can be really expensive but imagine a rich experience that comes with it.

The Wagashi requires a very expensive type of Sugar, about 1,500 Pesos per kilo. The sugar is whiter than regular table sugar, and resembles Iodized Salt.

When already dried, can be as hard a cement and Pastillage!

Beautiful in Photos, more beautiful in person

Each piece costs about 250 Pesos, the Pink one is the hardest to make as you can notice the pattern is inverted. According to the Chefs, a licensure examination is needed in Japan for a person to professionally work as a Wagashi Chef, it requires great skills, discipline and years of experience.

DORAEMON'S FAVORITE!!!!!!!!! For everyones' information It's not Hopia, it's Dorayaki!

These were also hand made.. amazing!

No, it's not a bark.. yes it is, but it is hundred percent Wagashi! amazing!

The girls on hands on

Time to eat! nom nom!

We patiently wait for the demo to finish as the Chefs said "We prepared something for everyone to take home" and everybody went like "Awwwwwww!" so sweet!

Tastes really good! I ate these at Hong Kong, I had a nostalgia!

I'm sorry, I was the person to finish these. I suck on mochi you know :) My favorite!

Looks like from Lotte or Meiji, but no! these were freshly baked

The Japanese Chefs were very strict with sanitation. A factor that makes each Wagashi expensive, since it is hand made it cannot be stored too long for a week. Wagashi tools varies, "depending on the size of your hands" as they say, anything that has good grip for you may be used. Anything from chop sticks, tree bark or wood that has been sharpen. Each tool is unique from Chefs to Chefs, each set tells a story, and yes, each design as well is unique. Very Very clever.

Thank you to Japan Foundation and The three Chefs!(sorry the names were in Japanes characters but will give credit again soon!) Visit the Philippines again soon! Sayonara!

A Week Of Coupettes

"Coupette" is the french term for dessert layered and served in glass. Now available at CCA Podium Market Cafe with "Flavor of the Day" for P155.00 per glass which you can also take home. My oath is to set experience for every dinner. Each Coupettes comes with different flavors that are somehow classy and sexy designed with my fascination to French Desserts. While studying for the flavor profiles of my first baby at CCA Podium, I decided to go back to the flavors I personally love, the methods I purposely "let alone".. no fuss..nothing very molecular. I wanted to make a dessert that will make it someday to Manila's Best Desserts. This is my "Les Coupettes"..so "Les" start defining each layers! now!

Sunday: Saffron Panna Cotta & Orange Caramel (Grand Marnier) Sauce with Mango Caviar

That cute little yellow specs: Home made Mango Caviar (because it resembles the roe caviar)

The Sauce: Orange Caramel (Flambeed with Grand Marnier)

The Sunday Coupette: Saffron Panna Cotta

The Base: Moist Chocolate Sponge 

Monday; Caramelized White Chocolate Cremeux & Compressed Berries

That cute hollow square garnish: Feulletine Crunch

The Sauce: Strawberry Jelly (not very much of a sauce because it is jellied)

The Monday Coupette: Caramelized White Chocolate Cremeux

The Base: Compressed Fresh Strawberries 

Tuesday; Dark Chocolate Earl Grey Mousse & Lemon Scented Macaron de Paris

That cute little yellow Macaron: Lemon Scented Macaron De Paris with Coconut Jam

The Tuesday Coupette: Dark Chocolate Earl Grey Mousse 

The Yellow Layer: Lemon Curd Jelly

The Base: Moist Chocolate Sponge 

Wednesday: Mango & Madagascar Vanilla Cremeux

The garnish: White Chocolate Leaf

The Wednesday Coupette:  Mango&Madagascar Vanilla Cremeux

The Base: Graham&Cornflakes crumb crusts 

Thursday: Hazelnut L'opera

The garnish: Home made Hazelnut Rocher and White Chocolate blocks

The Chocolate layer: Chocolate Ganache

The Thursday Coupette: Hazelnut Mousse 

The Base: Almond Joconde

Friday: Coconut Milk Panna Cotta & Grilled Pineapples

The refreshing component: Grilled fresh Pineapples and Budbod 

The Friday Coupette: Coconut Milk Panna Cotta

The Base: Muscovado& Sourdough Toasts

Saturday: Peanut Butter Crunch & Bailey's

The garnish: Chocolate Crunch debris

The Saturday Coupette: Peanut Butter Crunch & Bailey's 

The Base: Double Chocolate Cookie Crumbles 

Come and visit, I"m always with high hopes to have your meal desservir with quality and experience :)