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Popular pages

  • [Ferrandi] Week 8: Babas, Savarins, & Marignans | Sugared & Spiced

    Like my FACEBOOK PAGE or follow me on TWITTER / 微博! Really can't say that I'm a big fan of baba au rhum, but it's such a classic that one simply cannot skip this in pastry school. What it is: a small ...

  • [Ferrandi] Week 9: Entremets – Part 1 | Sugared & Spiced

    Week 9, entremets. "Entremets" literally translates to "between servings", and in pastries this typically refers to desserts composed of layers of mousse, cream, and biscuit. We first learned Feuillan...

  • [Ferrandi] Week 2: Pear Tart & Figs Tart | Sugared & Spiced

    Like my FACEBOOK PAGE or follow me on TWITTER / 微博! Week 2 at Ferrandi: more tarts! This time we worked on pâte sucrée, which is a sweet pastry dough frequently used for fruit tarts. Compared to pâte ...

  • [Ferrandi] Week 4: Puff Pastries | Sugared & Spiced

    Like my FACEBOOK PAGE or follow me on TWITTER / 微博! In week 4, we moved on to pâte feuilletée, or puff pastries. Pâte feuilletée is formed with multiple layers of dough and butter, and when baked, the...

  • [Seoul] Street Food | Sugared & Spiced

    During my Seoul trip, I designated one whole evening to a busy shopping district called Myeong-dong (명동/明洞). For shopping? Nah, for the street food, but of course. Seoul is known to be a lively destin...

  • [Kyoto] Itinerary | Sugared & Spiced

    Kyoto. Beautiful, tranquil, mesmerizing with its historical flair and traditional sensibilities. One of my favorite places to visit in the world! Itinerary Day 1: Late afternoon arrival --> Hotel chec...

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