Steeped With Love

Does anyone in this day haven't tried drinking tea? Not a tea drinker? Well, that probably changed when the Milk Tea craze hit Manila. Nowadays teas are as popular as coffee, thanks to the Taiwanese franchise of several Milk Tea shops around the Metro ( I only drink Moonleaf, Dakasi, Bubble Tea, Serenitea and Happy Lemon.. Gong Cha, Cha Time any many more etc just don't measure up for me).

Best in the world! 3 Layer Kuching Tea by The Chicken Rice Shop. Can finish 3 and forget about my 750 calorie diet without regrets.

If you are a serious tea- holic, I would just propbably make a quick recommendation: Visit TWG, forgot the name, but this one is an Earl Grey-Vanilla Ice Cream :)

This story however is not about Milk Teas alone, but rather my little adventure with infusing tea to desserts.Inspired by the windy warm weather today in South, sipping my own brew while my feet are clasp together, Oh! this is such a good day! (I just came home after a long-18 hours shift, so that makes me free for the afternoon to tell another cat story:)

I have a very good friend named Enrico, whom I call "Dudong" by the way, who introduced me to his tea fascination two years ago. That time, me and my partner for Chefs On Parade, Arthur are both inspired to create something Asian for desserts. One of our flavor inspiration is a Lemon grass and Green tea dessert. Anyway, we got bronze. :)

Enrico has been a tea drinker ever since his childhood. One of the lessons he taught is the way he steep his tea leaves. A water that just boiled, pop the tea bags or tea leaves(then strain), steep for 4 minutes, add honey then drink. Over steeping will create a more stronger tea.

When infusing teas for desserts however, the time of steeping can vary up to overnight. You would like to get an aromatic, sweet, earthy, leafy concentrated tea which you can play with stronger flavors like dark chocolate ganache or with lighter notes like honey.

Remember to use a pot of water that had just boiled, boiling the tea leaves on direct fire will create the distinct bitter burnt tea. Drinking as is will create a very strong, undesired bitter taste. This is the reason why we are recommended to steep teas with hot water for 3 to 7 minutes.

There are teas with strong flavor notes like Earl Grey, Ginger, Matcha, and Peppermint. While Jasmine and Lavander have light flavor notes. I pair strong tea notes with dark chocolate, they always go together and compliment each other. While I pair lighter tea notes with citrus, white chocolate or honey to make the tea the frontal flavor.

White Chocolate Lavander Tea Ganache Praline

Lavander Tea Ganache

3 pcs Lavander tea, Twynnings
300 g White Chocolate, Callebaut
200 g Heavy Cream

1. Simmer heavy cream
2. Off the heat, steep Lavander tea for 4 minutes.
3. Press the tea bags to squeeze more essence, the tea bag may tear.
4. Strain the tea-cream infusion then add in the chocolates.
5. Continue melting the chocolates over bain-marie.

This will be your mother ganache that you can use for filling pralines, flavoring truffles, mousse or glazing cakes. This is a very versatile recipe, you may change the kind of tea like Earl grey, which also go well with
white chcocolate. For Jasmine tea, you might need 4 pcs or steep overnight because Jasmine tea has a very light flavor note.. You will also notice that I steeped with cream instead of water as this recipe is intended for chocolate pralines and adding water will seize the chocolate.

Earl Grey Creme Brulee with Figs and Walnut Compote, Feta Croquette, Rose water Baba, Organic Rose Petal and Pipette of Honey.

Earl Grey Creme Brulee

120 g Egg yolk
90 g Fresh milk
200 g Heavy Cream
75 g Sugar
1 pc Earl Grey tea, Twynnings

1. Scald cream and sugar together.
2. Off the heat, steep Earl grey tea for 3 minutes.
3. Press the tea bag to squeeze more essence, strain. Allow few leaves to get into your essence to give specs in your brulee.
4. Whisk egg yolks and slowly pour in the earl grey- tea essence.
5. Strain and pour into ramekins.
6. Steam bake over bain-marie at 140 C for 25 minutes or until firm but with jiggly center.
7. Chill until set.
8. Sprinkle sugar on top and torch to make a bruleed top.

Pairs well with Figs and Walnut compote, or fresh Banana, or grilled Oranges.

Matcha L'opera

A basic Matcha Joconde or Green tea Almond Sponge is as versatile as a Yellow Chiffon Cake. Joconde is desired to be baked by sheets for nicely layered gateaux. You may use it for L'opera, Brasilia, Marjolaine or Charlotte. Or better yet, create your own layered Matcha sponge gateaux! :) In this recipe, the tea is on powdered form. I got my Matcha powder in Rustan's Supermarket or Fuji Mart. You may check on Japanese specialty stores if they have one, make sure it's powdered without sugar, some are just instant green tea powder, equivalent to instant iced teas.

Matcha Joconde
Yield: 1 whole and 1/2 sheet Tray

210 g almond powder
200 g powdered sugar
80 g cake flour
30 g Matcha powder
8pcs eggs, yolks
50g butter, melted
8pcs egg whites

1. Sift together all dry ingredients, set aside.
2. In your Kitchen Aid bowl, put all the egg yolks and whip until Ribbon stage
3. Transfer to another bowl and clean the Kitchen Aid bowl.
4. Make sure that the Kitchen Aid bowl has been dried and very clean. Traces of fat and water will prevent egg whites from whipping. Whip egg whites, add in sugar and continue whipping until Stiff peaks.
5. Fold in the dry ingredients gradually, in about 3 batches into the egg yolks.
6. Fold in melted, but not hot, butter. Avoid over mixing so the mixture will not deflate.
7.. Fold in the whipped egg whites gradually, in about 3 to 4 batches into the egg yolk-almond mixture.
8. Pour into prepared trays lined with wax paper and greased with butter.
9. Bake at 170 C for 12 to 15 minutes until firm but not crisp.

Now that you know how to make tea- infused ganache and sponge, you may work on it and create your own dessert. Go on and be creative:) There are a lot of nice flavor concepts like:

Green tea + Dark Chocolate + Coffee + Something crisp

How about a Green tea Joconde with Coffee Mousse, Dark Chocolate Ganache then Rice crispies?:)

Earl grey + Honey + Lemon + Something nutty

How about Earl grey brulee, then substitute honey instead of sugar, add in lemon zest and pair with salty-roasted almonds? :)

Lavander Ganache + Vanilla + Strawberry + Cream

How about a Yellow Chiffon cake, with Lavander ganache, fresh strawberry slices then dallop of whipped cream? :)

There are more more more ways no? Until my next entry and Happy baking! :)

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Jeni's Splendid Dream

My Food Of The Brain For The Day and current read: On my last birth day,my Day-day gave me a copy of Jeni's Splendid Ice Creams At Home, a book by Gourmet Ice Cream maker Jeni Britton Bauer. Giving it a first glance, you may actually underestimate the potential of this book because of its simple cover. The book is also very handy even if on hard cover. Flip it, scan the pages and you'll realize that this small package packs amazing flavor concepts. The humble beginnings of the Ice Cream genius from Columbus, Ohio unfolded pages upon pages.

The book garnered the prestigious James Beard 2012 Cook Book Award, so don't really judge a book by it's cover. For me the cover is on the funky cool side compared to the other books like Alinea, Bentley and Elements of Desserts which all gone serious and galant but are all equally must read.

What I really love is the accounts of Jeni's beginnings from working at a French restaurant. Her first business failure, her frustrations, her dreams, her concepts -Jeni's creativity is God given. I wish to be able to overcome all that she had and to become a flavor genius like her.

I'm amazed by her dedication to making everything up to every little thing artisanal. Her Ohio hometown as described on the book is heaven of spices, nuts, cheeses, dairies, berries and chocolates. I admire that she started small and that she gambled on her chances. The passionate Jeni Britton Bauer made her ice creams at home, sold them at home. Churned her ice creams on a small ice cream machine and labeled each tins with hand written notes. She created consistent good quality ice creams and people fall in line for them.

Jeni got her bitter dose of failures and frustrations, from lack of capital, the incapacity to buy a high end equipment, and with the help of her wonderful support system, husband Charly and friends,she got the break she was waiting, the birth of Jenis Splendid Ice Creams.

Jeni's commitment is to use quality ingredients fresh from its source. From the farmers, breeders to the suppliers. On page 99, she narrates one of her cow to cone story ; Askinosie Chocolate (to whom Jenis' orders chocolate beans for the famous The Darkest Chocolate Ice Cream In The World) imports cacao beans from Mexico, Ecuador and with so much pride, amazing it is, from Davao city! <3 div="" style="clear: both;">

Vanilla is the second most expensive spice next to Saffron. I didn't know that! Now I don't wonder why a Tahitian Golden Vanilla costs 350 to 400 pesos per pod. Now I know :)

My favorite words from the book.

Great, wild and cool flavor ideas. This is as if the flavor affiliations from the Flavor Bible gone scoop by scoop. I really really love Jeni. I must go to Ohio and visit the Jeni's Splendid Ice Cream shop, but even if it takes some more years, I'm glad that her positivity had infused in my head and I'm so excited to run my new R&D's. I suddenly became a fan:)

My artisan ice cream, macaron and cupcake shop, book and marriage. All in God's time, just like Jeni's :)

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Finding my right Macaron de Paris..

One of the most relevant R&D's I made, and so far the most accomplished one, is to study the science of Macaron. Since this blog was out of macaron curiosity, I must proclaim that I made a milestone for my own Macaronathon.

My favorite Macaron place in the country is the TWG. Until I woke up at home with a box of Laduree downstairs, waiting for me..it was so much excitement that I was actually sensoring the smell, taste, flavor and textures all with my eyes closed. It was the bench mark of my journey to find the right Macaron de Paris. In my passion for this cute little ones, I did not finish eating them but, I know it's craaazy. I kept them in the chiller for months. Haha like 6 months :) No regrets.

I said it several times before,that I have longed search for the ones I will,keep coming back for. I won't mention further, but on my opinion Bizu, French Baker, Tous Les Jour, Sinfully, The Bakeshoppe, The Cake Club by Diamond Hotel, Chateau 1771 and so on just don't measure up. Common mistakes are caused by too much synthetic flavorings, too much chewiness, too much sweetness, staleness and flat flavor ideas.

I also like the ones from Bar Dolci,amazing concept from box to flavor ideas. So unique:)

This Macaron making for me, must be done with joy and passion. Why don't we level it up? Why these shops don't make it as exquisite like the French do? In my dismay and frustration It became a promise to myself that one day, I will find the right Macaron de Paris.

My job has provided me reasons to be and to keep being creative. Given that Le Petit Cheri already have Macarons by the time I came, which also made me frustrated that they used commercialized flavorings, flavors that are not creatively thought and recipe that has not been thoroughly structured. Being the Head of the Patisserie department, the company has given me the blessing to do what is ought to be made.

It took few weeks of product development. Tried recipes from books, school recipe, internet.. Then I decided to just work on the existing recipe, adjust the ingredients, then adjust again. It was until after 5 to 6 tries until the recipe got finalized. However, I cannot share the recipe :)

I came up with 10 main flavors, we are looking forward to create more. At the moment, we are still on progress in keeping with the production, since these are 10 flavors already.. Some are not yet available everyday, but we are trying our best. Soon, just give us enough time to polish the production and every flavors will be out everyday.

1. Mint Chocolate Ganache (Mint Green)
2. White Chocolate a L'Orange (Orange)
3. Lemon Dark Chocolate (Yellow)
4. Chocolate Chip (Dark Brown)
5. Ube Buttercream (Purple)
6. Salted Coffee (Light Brown)
7. Caramel (White with dust)
8. Vanilla Buttercream (White)
9. Strawberry Mousse (Pink)
10. Blueberry Mousse (Light Blue)

In my delight, I'm really glad that my famous childhood crush has been a follower of my creations. One time, his fan bought all the macaron in our display to send him.

I'm really happy of the feedbacks and positive reviews, although I'm also welcome for criticism which I indeed need to keep these little ones perfect batch by batch.

The best sellers are the Chocolate Chip,, Mint Chocolate , and Salted Coffee.

Our Macaron Croquembouche for display:)

I think the Pocobear love the Salted Coffee :)

In this note, I would like to pat the back of this two boys who did a very great job learning. There are days when all the shells crack, days when they under bake the shells, times when they get a bad macaron day. But they were very good students. I'm so proud:)

You may visit us at Le Petit Cheri, Molito Lifestyle Center, Alabang, Muntinlupa City. You may call us or check our Facebook page if you wish to reserve or order to make your visit worth the trip.:) Hope you find your right Macaron de Paris!

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Book Worming!!! Books Worth To Invest On Pt.2

People of this day and age are craaazy of their "Outfit Of The Day" or #OOTD. Me on the other hand is not into clothes. I'm more into books and eating out! (that literally empties my bank account- HAHA)

These are among the books Nani and I invested for quite some time, some of this books are rare bound, meaning hard to find hard bounds. Some are now available around Manila, some could be ordered online. I encourage you guys to invest on books. We cannot wear them yes, But hello? :) They are Food Of The Brain Of The Day or my #FOTBOTD (this makes an ugly hashtag :D)

I posted an entry about Culinary books that are great reference for curious cheflings. Books Worth To Invest On, so this page is just an update to my list.. Nani and I are both glad of our growing book collection. We are both non-readers who both developed our book worm sides. 

My parents are also non-readers, they however encouraged us to read by placing book shelves around our dinning area, there are even reading materials under the beds. We are allowed to read while eating, that made all of us occasional readers at home. When I moved South, the absence of Wifi and Television at my staff house gave me the interest to read random things. From blog sites, news papers, magazine to biography, encylopedia, general science, even showbiz gossips up to my favorite authors like Mitch Albom, Nicholas Sparks, Sherry Argov and Elizabeth Gilbert. But books on this list are inevitable in this career. If you are into mad R&D's, you have to see these copies :)

This one is a special copy that we got from Chef Jackie Ang-Po

We dont have this one yet :)

This one is a special copy, with Chef Ewald Notter's dedication and autograph during his Manila visit last 2012

This one is a special copy, a birth day gift from my Day-Day <3

This one is a special copy, I searched for this copy for 3 years, until my Day-day have one copy shipped from France to Sweden and gave it to me when she came in Manila :)

A special copy from my sister, Titel :)

No, we just have the PDF version folks! :)

A birth day gift from Nani when I turned 22 this year, not a cook book but for me, This is the book!

My personal favorite :) Must read!

Upon uploading this books, it made me realize how much we already have. Wow, a lot :) But there are still books we are looking and saving for like Ramon Morato, Paco Torreblanca, Stephane Leroux and more of Pierre Herme, Franciso Migoya and more more more. :)

Looking forward that we get to do a collaboration for our own book--Someday <3