Tag Archives: Pastry

Matcha Mango Macarons



Matcha and Mango Macarons




I’ve always loved adventure and I’ve had a craving for travelling the world since I was just a youngin. I don’t know where I got it from. My parents hate travelling, they just don’t have the energy for it and they’re too tied down with careers, bills and well, me and my sibs. I haven’t done a lot of travelling in the 21 years of life that I’ve lived so far (heck, I haven’t even been to Disneyland or Disney World, even though my parents have promised to take me there on multiple occasions), but I can’t wait to start.




The phrase “it’s a small world” never resonated with me. The world is a HUGE place and I yearn to explore every nook and cranny of it. I wanna see, feel, hear, taste and touch the face of every country. I want to reach every ocean, every height, every depth and every edge of the world. 

My itch to travel has never been this enduring. I used to put it on the back burner, waiting to finish another term, waiting to graduate, waiting to stabilize my place in my career and earn a steady income. I can’t ignore it anymore, gotta scratch this itch! 

My trip to Guatemala was my first taste of travelling alone (sans ma famille) and experiencing worldly wonders. It ignited my wanderlust. 




Priorities have shifted around a little. I’m going to try to travel as much as I can now before I get tied down like my parents. At the same time though, I have to be realistic, I can’t just ditch my life in Vancouver. I still have to finish my Dietetics degree which can’t be put on hold. In the meantime, I’m making small trips to nearby places to get my travel fix. Last month, I went on a spontaneous trip to Olympic National Park for 5 days. (I’ll write a post about it soon!)

Anyone else have a bad case of wanderlust? What are your top places to travel? Here’s my bucketlist:

1. Southeast Asia
2. Central America
3. South America
4. US Roadtrip
5. Europe





Matcha Mango Macarons

Ganache Montee Vanille

  • 100g white chocolate
  • 50g and 150g heavy cream
  • 1 tsp of vanilla bean paste

1. Chop white chocolate into pieces and place in a bowl
2. Bring 50g of heavy cream to a boil and pour over white chocolate
3. Stir until all white chocolate is melted
4. Pour in the 150g of heavy cream and stir to combine
5. Cover and refrigerate overnight
6. When ready to use, whip the mixture using an electronic beater (your arms will thank you). DO NOT overwhip, you will get butter not ganache.

Mango Confiture

  • 2 ripe mangoes
  • juice from 1/2 lemon

1. Cut mango into cubes, place in a pot and softly cook it over medium heat 
2. When mangoes are slightly cooked down into a more paste-like structure, add lemon juice
3. Cook and stir until you get a smooth mango paste. You can also strain or blend it to make it smoother.

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Strawberry Lemon Beignets



Beignet – n – [been-yay]
1. pillowy, doughy goodness with a crispy exterior. especially good when drizzled with strawberry sauce. 
2. a type of food that teenage brothers eat, I mean INHALE, in under 30.58 seconds.

My brother has been asking me to make him his favourite donuts for about a couple years now (ever since I first made them back in 2010). See normally I love it when any of my siblings ask me to make dessert for them, the opportunity doesn’t present itself very often since they’re both savoury people. Freaks. 😛

If my bro had asked me to make a cake or cookies, then SURE I would’ve jumped on that immediately because those things are easy to make. But nooo, he wants donuts. Do you know how long it takes to make donuts?! The first time I made them took me about 6 hours. Not funnn. Plus, I just don’t have the patience to wait for yeast dough to rise.

As a substitute I decided to make my brother some beignets instead. No yeast, no rising time, no fuss. 😀

I’ve actually never tried a beignet before, so I didn’t know what to expect in terms of the taste and texture. They turned out really nicely with a fluffy interior and slighty crisp outer shell. They were kind of like donuts but much less dense. Even my mom liked them and she’s always been my biggest critic!! I thought that the beignets themselves were a little bland, next time I’ll definitely make sure to double the lemon zest. So to boost up the flavour, I made a lemon strawberry sauce for dipping. The sauce was soooo good that I wanted to drink all of it! 

This recipe made about 2 dozen donuts but I only got to eat 3 of them. My brother ate the rest. In under 3 mins. He inhales anything and everything that is lemon and strawberry flavoured. Next time I’ll be sure to keep a secret stash under my bed 😉

Lemon Beignets


1 cup water
1/2 cup (113 grams) unsalted butter
1/4 teaspoon (1 gram) salt
1/2 tsp (4 grams) sugar
1 cup (125 grams) all-purpose flour
Zest of one lemon (I suggest 2 lemons)
4 large eggs
Quart vegetable oil, for frying
Powdered sugar, for dusting

1. In a small saucepan, combine the water, butter, and sugar. Bring to a boil, stirring until the butter is completely melted. Remove from heat, add the flour, salt, and lemon zest and stir until combined. Place over medium heat and stir until dough becomes slightly dry and leaves a film on the bottom of the pan.

2. Scoop the dough into the bowl of a stand mixer fitted with a paddle attachment and let cool for 5-7 minutes. Beat the mixture on low speed, allowing it to cool some more, for a few minutes. Add the eggs one at a time, beating after each addition. Let the dough rest for 1 hour. (I skipped the resting step)

3. Pour the oil into a heavy bottomed saucepan and heat over medium high heat to 365 degrees F. (Do not need to measure temperature of oil, I fried mine in medium-low heat) Fry the beignets by the tablespoon a few at a time. Cook them until golden and puffed.

4. Remove the beignets and let drain on paper towels. Sprinkle with powdered sugar and serve immediately.

Strawberry Lemon Sauce

note: no measurements, I just made the sauce to my liking. You can add as many strawberries and as much sugar as you like.

juice from 1/2 lemon
Warm water 

1. Stir warm water and sugar together til sugar is melted.

2. Wash and chop strawberries. Place strawberries in a blender to make a puree. 

3. Strain the puree to remove seeds and pulp.

4. Stir strawberry puree and sugar water together.

5. Add lemon juice to the mixture. This is my favourite part! The acid of the lemon juice intensifies the red colour of the strawberries, turning it from a deep pinkish red to a bright orangey-red.

6. Drizzle over beignets and reserve some for dipping.

Source: Beignets from Completely Delicious

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Caramel Pastry Cream Cake


Last Thursday I forgot to record Bake with Anna Olsen. Dun dun dunnnn.

Something must’ve been really wrong with me because I NEVER forget about my favourite Thursday show. I can bet all my chocolate that I was abducted by brainwashing aliens. 

I usually set the recording the night before so that when I come home tired from work, I can sit back, relax and watch desserts be made. 


I didn’t realize that I had forgotten until the second I got home. Right when I opened the door, I screamed, “OH NOOOOOOOOOOOOOO.” It was a horrible horrible feeling.

My sister came running down the stairs and asked, “Oh my gosh, what happened?!?!”

I stared blankly into her face and tried to speak as calmly as I could, “I forgot to record Anna Olsen.”

My sister finally relaxed and said, “Geez, I thought it was something serious.” Then she started up the stairs again, leaving me in shock still.

“IT IS SERIOUS, BECKS!” I screamed after her. 


Even though I couldn’t watch the new episodes, I needed my fix of desserts! So I watched a previous recording whilst eating an entire tub of ice cream! I wish I was kidding about the ice cream part.

I watched the pastry cream episode because it is one of my favourite ones! Anna made cakes and souffles with pastry cream which surprised me because my limited creativity only allows me to relate pastry cream with cream puffs. 


This cake is the exact same one that she made on her show except I had mess ups and Anna didn’t 😛

My pastry cream wouldn’t thicken and my caramel was wayyyy too thick. Luckily my friends didn’t seem to care or notice. The caramel pastry cream filling was everyone’s favourite part of the cake! 

If you’re a caramel fan like I am, you must must make this cake! Just a warning though, this is a super long recipe with lots of different steps to make!



Caramel Pastry Cream Cake

Vanilla Cake

 3/4 cup butter
1 1/3 cup sugar
3 whole eggs
2 tsp vanilla
2 1/4 cup cake and pastry flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk

1. Preheat oven to 350F

2. Cream butter and sugar together until light in colour and fluffy.

3. Add in the eggs one at a time, beat until increased in volume.

4. Add in vanilla.

5. Sift together flour, baking soda, baking powder and salt.

6. Alternate adding flour and buttermilk into the butter mixture. Begin and end with flour.

7. Bake in 8in pans for 25-35 mins. Allow cake to cool in pans for 20 mins. Then remove cake from pans to complete the cooling.

Pastry Cream

1 cup milk (not skim)
1 1/2 tsp vanilla bean paste (I left this out because I couldn’t find any, but I highly recommend that this be added!)
3 egg yolks
2 tbsp cornstarch
3 tbsp sugar
2 tbsp butter 

1. Bring milk and vanilla paste to a simmer in a pot.

2. In bowl, whisk egg yolks, cornstarch and sugar together.

3. Gradually add the hot milk to the egg mixture and whisk constantly to prevent cooking of the eggs.

4.  Add the entire mixture back into the pot over medium heat. Whisk constantly until thickened to get pastry cream.

5. Place 2 tbsp butter into a bowl. Strain the pastry cream into the bowl. Stir until butter is melted and place saran wrap directly on surface of pastry cream to prevent a skin from forming.

6. Allow to cool at room temperature.

Vanilla Buttercream

3/4 cup butter
4 cups icing sugar, divided
6 tbsp milk
1 1/2 tsp vanilla

1. Cream butter and 2 cups of icing sugar together

2. Add milk and vanilla. Beat in the rest of the icing sugar 

Caramel Sauce

1 cup cream
3 tbsp water
1 cup sugar
1 tbsp corn syrup

1. In a pot, add in water, sugar and corn syrup. Cook over med-high heat.

2. Do not stir !!! Let the mixture just cook until it reaches a nice amber colour.

3. Add cream and using a LONG handled whisk, stir to combine.

4. Set off heat to cool at room temperature.


1. Level off cakes if there are uneven surfaces.

2. Combine some caramel sauce into the pastry. I can’t give  you exact measurements, just make sure the mixture doesn’t get too runny, you need structure in your caramel pastry cream.

3. Place one layer of cake on a cake board. Pipe a ring of buttercream along the outside edge to create a dam.

4. Fill the space inside the buttercream ring with caramel pastry cream. 

5. Place the next cake layer on top. Pipe a buttercream dam again. Fill with caramel pastry cream. You should still have some caramel pastry cream left.

6. Place final cake layer on top. 

7. Spread buttercream on all surfaces of the cake. 

8. Pipe a decorative border on the top which is supposed to act as a dam as well.

9. Combine the rest of the caramel and caramel pastry cream and pour on the top. Ta-da! Now that wasn’t too bad was it 😉

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