Spinach Mushroom Sausage Quiche with Goat Cheese

First post in 2015 and it already February, time really flying so quick. During my Christmas time, I went to Singapore and Bangkok with my family and in January I went to Melbourne to watch the Australia Open for the first time. It had been pretty busy at the beginning of the year for all the holiday and catch up with friends. Now I finally have time to update my blog and do some serious cooking/baking. My mum almost thought I gave up baking because I didn’t bake for a month when I come back from Thailand.

Not so guilty treats – Crème Puff (profiteroles) with cookie topping

I think I break my record of baking lately. I’ve been baking literally every single day for a week which makes me have a lot to share with you guys too. So I had made a crème puff with cookie topping the other just to finish off my custard left over from making my Napoleon Cake the other day.

This is a very romantic story between me and Crème puff. I made my first Crème puff in Paris (already sound romantic enough) which is a birthday present for me from my dearest friends. At first I thought puff is really hard to make but it actually easier than I thought and it one of what I call not as fatty dessert. The only problem is you won’t be satisfied by just one, you always want more. Crème puff and Custard are like marriage, it is such a perfect match, but it also go well with ice cream. It is probably one of the few desserts that my family can finish within a day.

This is a basic choux pastry ball recipe with a cookie topping which I adopted from a Japanese recipe. You can also use the same recipe to make croquembouche, a crème puff tower to impress your friend or family.

Strawberry Napoleon cake with vanilla custard filling

Over the weekend, my parent invited their friends come over for barbeque. Therefore she asked me to make some sweet for the days. At first I thought of making New York cheesecake but consider after all the oily stuff we ate during barbeque, I changed my mind and make Napoleon Cake instead. I’m not sure if it what exactly it called but I always call it like that. This cake is made from puff pastry, vanilla custard and any seasoning fruit you like.

Most cake required to make a day in advance before served. Which make this cake even more perfect for me to make since I was out a night before to watch ‘Frozen’ and I love it so much. Basically I wake up at 10 and start making the cake and it can be ready by 1pm when we start serving dessert. It always a good idea if you can prepare the ingredients a night before, so you don’t have to rush likes I do.

J'aime Paris - Pear Tarte Tatin

The first time I had this dessert is when I dined in a small family restaurant in Paris last year. My friends and I had no knowledge of French is limit to “Merci” and “excusez moi”, so obviously we had no idea what ‘Tarte Tatin’? And we ask the waitress who speaks little English only told us that are like apple pie. We are so amazed by this simple but delicious French dessert. It is quite different from what the typical apple pie we normally had.

This French Tarte Tatin is perfect for people who also love caramel, and pastry. It is a very easy dessert, I usually prepared the ingredient before dinner and start baking when I start dinner, by the time we finish our meals it just the perfect time for dessert. You can also use apple for this recipe.