Nivia's Cooking Party!

It was very nice to having Nivia and her crews  here celebrate her wedding which coming this Saturday, so Congratulation! Thanks for put all the works curving the mango , good job everyone:))

Cynthia 's Birthday Cooking Party!

It was Cynthia's birthday with all her close and super nice friends!!!! She was so creative with all the candle and flower that I never think I did as good as as she did. She also wanted to celebrate her birthday in the theme of Halloween as you can see the fun and  cute dresses. Happy birthday to Cynthia and hope you had a great time on your birthday with my class..

Cooking With Jessica and Crag!

It was so much Fun cooking with Jessica and Crag!!! Start with a little dancing, singing along our chopping, cooking and having a great meal after they made.. Thanks for having my class for a special surprise!

Cooking Class With Alyson!

It was very nice having both of them in my class, especially celebrate the birthday!!! I hope he loves cooking after this class, great job first time making a spring roll:))

Private Cooking Class With Liz & Cody!!

It was so nice to having Liz in my class tonight, epecaily for her two years anniversay:) Thai Peanut Sauce was a hit!!!!!

Happy Halloween!!!!

I always love to bake macarons and today for special occasion most fun part for this Halloween is decorating!! 

Happy Birthday Nikki!

I hosted the cooking class for birthday last night and tonight, such a romantic to see two couple cooking and having a great time cerebrate the specail night making a great meal with me :)

Private Cooking Class For Janice's Birthday!

It was a surprise birthday cooking class for Janice. Mark is very sweet and I can see how much fun they both love cooking together. Happy Birthday again and it was my honor to celebrate the special day for both of you in my class.

Intuit's Team Building!

Great time with Great team from Intuit!!!!Thanks Daniel for brought your team joined me cooking.
I would say my Thai Peanut Sauce sold  to this class, good job rolling the spring roll everyone:))

Lumosity's Team Building!

It was fun having Lumosity's team in my class. First start with the spicy papaya salad with everyone love it, spicy is good!!!! Having fun with pounding, master papaya salad in real Thai way with Mortar and pestle then Pad Thai and cooling their palate with Fire Banana With Ice Cream. Hope every one had a great time and Thanks Erika who organised the team.

Les macaron!

It was my frist time trying a macaron from where original made,Paris and especially la durée. It was good as it said ;))

My macarons ready to pick up!!! Order those yummy macarons from me for any occasions:)

All ladies!!!

 

This is my frist cooking class after came back from Paris!! We had fun with all ladies and of course chopped chopped chopped:))

More Macarons!!!

I made the macarons for Miriam's bachelorette party a night before as her request for her special day !!! Making Macarons is also an addicted because as you can see how beautiful itself !!!

Miriam's Bachelorette!

 

Congratulation to Miriam for her wedding which is coming soon! Thanks again as always honor me to host many of your special days.

Certificat de pâtisserie à Paris, 29 Août 2013!

Time went so fast!!!! 

From waking up early, whisking the cream and rolling out the dough almost every single day, I finally got the certificat de pâtisserie d'école Cordon Blue à Parsi. 

Learning how to master French dessert at Le Cordon Blue was a great experience in my life, especially the class is held in Paris where everyone want to live once in their life time. Learning the skill from many great chefs in the professional kitchen, tip and tools were amazing place to be.

Not only learning how to make dessert was great here, also meeting great people from all over the world was added more interesting in the class. We had 50 pastry students who graduated in this course which they are international people. Can't wait to share this experience to my futures classes.

A very nice treat for us again and again, thanks Le Cordon Blue !!  

Alhambra or Chocolate Cake!!

I couldn't believe I made this and I will never forget this day, The chocolate signature of Le Cordon Blue or Alhambra !!it is not just a chocolate cake but delicious of the moist cocoa cake with coffee syrup and beautiful decoration;) 

Bûche pistache-chocolat!

Today the chef want us gather for the picture as everyone did a great job making a Bûche pistache-chocolat or Chocolate-pistachio log cake. This cake is made from Génoise ( the favor of the cake is pistachio ) and three layer of chocolate ganache for the filling in the cylinder mold shape and frosted again with  chocolate glaze on the outside. 

The traditional bûche refer to  Bûche de Noël or yule log which is a tradition dessert in France served around Christmas time. the basic common is a basic yellow sponge cake , forged and fill with the chocolate butter cream; however, there are so many variation of the recipes that use other favor and filling, for example the one I did below is pistachio sponge cake and ganache filling.

Pithiviers et Sacristains!

Pithiviers or Three king cake is made from a puff pastry ( feuilletage ) has three double turns. Making this cake need a muscle, especially  for the last turn that need to roll out the dough before cut into half. The challenge for this one is a right technique assemble each piece together. The most difficult woul day the curve at the finish, mark all the beautiful line all over the cake in opposite direction and had to do it quick because of the dough will get too soft as in the school always about finish on time, so you can't take your time to do it and if it take stock long your Doug will get too soft and it is hard to work with as well. The filling is a almond cream with the favor or rum a bit which just example bacause you can add on differance favors but need to make a bit dome in the middle, so will pop up nicely and don't forget to prick the top to release the moister as it will rise so hight. As I almost made a mistake , to brush the egg wah couple times to get the best golden color and the flower will go wiht good ize not too small or too big because it will rise up a lot as well.

As you know making dessert using a lot of expensive ingredients, so it is very important to not through the left over but using with other things!! For this puff pastry ( feuilletage)so I use the left over after curve the shape of three king cake to make a Sacritains or puff pastry " twist". Same dough but add the nibbled sugar , cinnamon and chopped almond would be great combination. So no wasting and eat more dessert!! 

Le Nôtre!

Having another fun day at Le Nôtre!! Making macaron is addicted- how cute and colorful their look!! Today taking a class at Le  Nôtre where is the top school of French cuisine and pastry in Paris. The school is located close to Rue de Champsylsee, the nice setting of the restaurant in the patio and inside of the building made the class even more interesting to just come to the school. 

We got treat for the first arrived with chocolate croissant and le notre' tea was perfect to start the lesson because it was at 9.30 am. The chef didn't want to say much word in English which quite challenge because of my a little French but I am survived as I did learned many lesson to make a macarons. The chef shown us how to master the macarons with using the French meringue method for making a macaroon shell and two filling we make today, cocoa and raspberry butter cream. from many class, demo and practical I did at Le cordon blue, I found that I love the Italian meringue because the shell is more stable, maintain a shape better and keep it last longer compare to French meringue. Will keep you posted for more macarons to make.