I know by now you guys are used to long absences now and then in this space. Nothing new this time, work trips one after the another, couple of deadlines three months ran in a jiffy. Just in a day I’m starting for my long holidays back home. My excitement level is building up, to feel the warmth, meet all my friends and eat day in and out …oh some bit of shopping as well 😉
This cake is from my Japanese friend’s sister who owns a patisserie shop in Japan. I fell in love with the simplicity of the cake, freshness from earl grey tea and moisture in the cake was just way too perfect. I remade this cake couple of time, but last time since it was a birthday celebration, I topped with honey mascarpone to make it more special…trust me it was total winner.
Ok folks, i’m off for another six weeks, this space will be inactive until then, but you enjoy your holidays/Christmas time!
To try profiteroles has been in my bucket list for years, when Sandy expressed her interest for a guest post. The things that flashed in my brain were profiteroles or petit fours. Quickly I did some research and went through my notes from British bake off and got influenced by petit fours. Then, I came up good combination of flavours. During first stage I experimented strawberry leather, oh my great lord, though it was freaking easy the time it took in the oven was enormous. I couldn’t be left unbothered when there was something getting ready in the oven. I enjoyed my strawberry leather; honestly I didn’t want to redo the whole process all over again. The backup plan was profiteroles, next day at work I asked a French colleague to pass over her trusted recipe, which I could follow with my eyes shut. But…..the beauty of we researchers are we just super forgetful people. There are so many pending recipes that I have promised to share with people but have never done, until they send me a threatening message or email. Every time I see either of them I hide myself in guilt and make promises to send it by tomorrow. The moment I step in my office/lab the promise gets shelved or evaporated. This forgetful nature is good in a way that I’m left only with good and deep memories. Nothing new my colleague too forgot to give me the recipe, but then this recipe is aftermath of some literature survey. Its super simple, best part is pastry shell can be preserved in the freezer up to three weeks and can be filled with cream before serving. Took these profiteroles to coffee table at work, to my surprise it was big success and it was approved by French people. They said it’s just perfect. Do get your hands on these profiteroles with strawberry cream cheese filling!
It’s not the beginning of a new chapter; this is the beginning of a new book! That is how I usually start my new year. Change is my daily bread; everyday has been filled with surprises. Though it’s challenging to start from point zero it so far has come with bags full of passion, excitement, profoundness and has also opened the window for much wider channels. Adding dash of salt and pepper I have enjoyed so far.
I have been happily busy since end of June with bbq, baby shower, meeting food blogger friends, friends from Finland and Austria….we have been enjoying Belgium summer with great chocolates and beers. I have never been a beer person, but there is something about Belgian beers, its slowly growing on me, especially the fruit and light ones!
Ok folks, until I keep enjoying with my 3rd batch of good friends who will landing this Saturday in Belgium. I will let you stroll thro’ the pictures from baby shower party, which I organised (Oh it was fantastic to play with blue and white). I loved playing with fondant again after a big failure from my first trial. I’m quite happy with the results this time, though I still need to work more on the fondants. Those butterflies were made using the fondant print and I left them to dry between the chopstick to give it a feeling of flying. For some butterflies I used single colour fondant and some I mixed few colours. (Be a baby and play!) The menu for the evening was carrot cake with orange flavoured cream cheese frosting, vanilla cupcake with mascarpone frosting, button cookies, Indian home made biscuits and lemon pineapple punch. Note, how to turn normal use and throw cups to pretty ones, wrap a fancy tape around the cup and top with some stickers, they were adorable…Also meet my old hobby crochet.
If you still on the sunny side of the world….happy summer and happy baking!
The first time I made the green tea cake was with butter cream frosting, though I enjoyed the cake, butter cream frosting was totally out of place, it didn’t gel well with the cake (wrt my taste). After that series of time I tried with fresh cream, simpler but a killer combo! Few weeks before while I was in Netherlands along with a friend, we binged on most delicious sushi, chicken wings and finished it off with a scoop of green tea ice and black sesame seed ice. Black sesame seed ice cream was interesting not something I long or look forward to eat again….but green tea ice cream I always long for. Since making ice cream wasn’t in agenda, I had to opt for green tea cake. Made them as sheets and layered them as little pastries along with fresh whipped cream. Everyone at the work place enjoyed it Tada!. Though this recipe was not intended for the blog purpose (no fancy pictures), I have to record them here since cake was super light and spongy! Happy baking!