Croissants are synonymous with the French. There is nothing better than strolling along a colourful Parisian street, croissant in-hand and a box of fresh, large strawberries in the other. Delectable as they are, and as easy as it is to scarf down bite after delicious bite of this fluffy-on-the-inside, crisp-on-the-outside pastry, we must concede that baking the perfect, flaky croissant can be a nightmarish ordeal for the untrained baker. Folding layer after layer of butter in between the dough causes it to rise and puff in all the best ways. If you're feeling up to the challenge, here's a great croissant recipe for you to try!
These delectable biscuits are a must-have for the Lunar New Year. Deliciously fragrant, sweet, and meltingly smooth, one is never enough.
These tarts make perfect gifts for relatives and friends. With its soft textured melt-in-the mouth pastry and delicate blend of sweet and tangy taste of pineapple filling, they are pure indulgence. Festive celebration just wouldn’t be complete without them.
This is really an old school cake commonly found in our neighborhood bakeries with fragrant pandan kaya sandwiched between layers of sponges. However, in this recipe, we use whipped cream infused with real pandan juice instead of kaya to cut down the sweetness.
Cempedak is usually available once a year around the month of July and August. This fruit is not easy to come by in the supermarket due to its perishability. Many said that the fruit is like durian, one either likes it or otherwise. But to chef Ashraf, a pastry chef of the Eastern & Oriental Penang, cempedak is a unique fruit in its own league, unlike durian, it has a sweeter and floral like fragrant that entices anyone who has not tried the fruit before. Because the flesh of cempedak is soft and buttery, once mashed, the custard like pulp will blend in perfectly well with freshly whipped European cream. Here, chef Ashraf presents a great recipe on how ripe cempedak can be made into a gourmet hotel-style entremet.