Sugar, Spice and Everything Nice! Something Perplexed To Try!

I love the Powerpuff girls, I'm Buttercup (My sisters Cowe is Blossom and Bebeng is Bubbles) . Now, back on the dessert-given blog. :) I have learned to play with few spices, which are all commonly used for savories..into desserts. Some people call it "Perplexed Desserts" which means the fusion of savory ingredient into desserts, may it be the main flavor or main component. 

So something Perplexed but not so scary to eat? I have a handful. :)
My first Perplexed dessert creation is a Chocolate Chili Creme Brulee Tartlet.However, since it was one of my "firsts" recipes, I have to find time to look for that in my recipe trunk.:) will post it as soon as I find it. Basically, the tiny red Labuyo chilis was infused into the cream and tempered into the egg yolks. I prefer it bite size than serving it as an individual dessert.

Chocolate Chili Creme Brulee Tartlet (Left)

To create something Perplexed, one must be adventurous and experimental. Spices are best incorporated after roasting; the process somehow makes the oil present in the powdered/grounded spice active producing a nice aroma and flavor.

You may try Herbs that are store bought or home grown. Some herbs are better incorporated when dried as per Rosemary, Tarragon and Thyme. Some are better for infusions while fresh like Spear Mint, Pepper Mint, Lemongrass, Basil and Dill.

There are now more pantry ingredients that had become my dessert staples; Bacon, Salted Egg,Bleu Cheese, Black Olives, Sun Dried Tomato,Olive Oil,Parmesan Cheese, Balsamic Vinegar, Black Sessame, Polenta, Soft Tofu, Zucchini, and much much more.

As you read on, you will be entitled to my handful Perplexed desserts inspirations. I will post the recipes on my next features..

Chocolate Truffles and Pralines

Milk Chocolate & Peppercorn Or the "Poivre"

My favorites are Cayenne with Salt on Milk Chocolate.. I also like freshly cracked Black Peppercorn on Milk Chocolate. Then Black Olives on White Chocolate. I don't like it so much but some people appreciate Curry and Dark Chocolate. 

Milk Chocolate Bacon

Milk Chocolate Grand Marnier & Thyme

Breads and Quick Breads

I love the combination of Cinnamon and Nutmeg in Croissant Bread Pudding. I also like Cinnamon and All Spice together in the traditional Hot Cross Buns and for making Streusel to finish my Blueberry Muffin and Baked Apple Betty.

Cakes & Cold Desserts

I like Chili Bacon Creamcheese Frosting on Chocolate Cupcakes. Freshly shaved Ginger and Milk Chocolate for Ice Cream and also for frozen Mousse.And recently I have this infatuation with Danish Bleu Cheese and fresh Pear slices. I also like Bleu Cheese on Ice Cream and the only one I personally love was by a very good friend RJ Bernabe.  I'm not a fan of Green Tea but I kind of appreciated it together with Lemongrass for Mousse. 

Green Tea & Lemon Grass Mousse (Right)

Olive Oil & Rosemary Cake

I also tried Olive Oil on Cake with Rosemary. Then Tarragon instead of Rosemary in my Lemon Curd Meringue Tart.

Macaron

Black Peppercorn Macaron

For Macaron shells, I tried finishing the top with Black Peppercorn, also with Pink Peppercorn. Dried Black Olives,Then the Salted Caramel whom everybody love. I also have the Salted Coffee which surprisingly became the best seller at Cheri. 

Salted Coffee Macaron

Chocolate & Black Olive Macaron

New dessert ideas kept on coming. Gastronomically and  Scientifically, Desserts now are modern, sexy but still palatable, as per the diners who are now more adventurous., Home bakers who are more experimental and Pastry Chefs who are up to more challenge. What's your something Perplexed?:)

Happy Baking!

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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!