MY RECIPES

Two decades of working across the globe and industries has given my team expertise in a wide range of recipes.

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RED VELVET CAKE 

This is a traditional style red velvet cake it has a soft texture with creamy cheese frosting. Sponge and cream make a perfect combination for your family dinner dessert or you make can make a special occasion such as birthday, anniversary, you can also top it with fresh berries and edible flowers.

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PISTACHIO DACQUOISE

The term dacquoise can also refer to the nut meringue layer itself. Here are excellent Pistachio dacquoise recipes that you can use to insert many different kinds of entremets cake.This item is without any food colouring. I did blend pistachios from a grinder and make it into a powder; it works really well. You can try it out with almond, Hazelnut, Pistachios and let me know how it turns up. Pistachio dacquoise.

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Choux pastry ( for the Paris-Brest)

Choux pastry, or pâte ŕ choux, is a light pastry dough used in many pastries. It contains only butter, water, flour and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry.

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Orange Madeleine

The madeleine or petite madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France. Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions.

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Medovik or Honey cake

Medovik is a Slavic layer cake popular in countries of the former Soviet Union. The identifying ingredients are honey and condensed milk. It is a dessert which is known for its lengthy preparation time.

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Chocolate fondant Petit gâteau, Chocolate Lava cake

It is a dessert composed of a small chocolate cake with the crunchy rind and mellow filling that is conventionally served hot with vanilla ice cream on a plate. In French, the terms for the chocolate cake are "gâteau fondant au chocolate" or simply "fondant au chocolate
10 pcs cakes

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French chocolate tart with fresh raspberry

FRENCH CHOCOLATE TARTS
(Serves 8 to 10 small tarts)
TART DOUGH INGREDIENTS:
340 grams unsalted butter
200 grams icing sugar
50 grams caster sugar
150 grams fresh egg
85 grams almond powder
650 grams all-purpose flour
15 grams corn flour
50 grams cocoa powder

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