Tags » Pierre Herme

Hong Kong Travelogue, Apr 2015 Day 3 – Aqua

After freshening up and having dinner with our friend’s parents, we decided to head to the streets before going to Aqua for a planned surprise birthday celebration. 253 more words


Cooking at home in Paris

As much as I enjoy exploring different restaurants in Paris, a trip to this beautiful city would not be complete without a visit to its markets and food shops. 1,561 more words

Food And Wine Pairing

Galette des Rois

Here comes a big French classic, the Galette a.k.a the fat, buttery, almondy treat you’re allowed all January long (at least in my world)! This typically french recipe is meant to be eaten for the Epiphany, i.e. 1,381 more words


Week 112: Bitter chocolate and salted hazelnut macaron

For one reason or another, I have managed to accumulate 2 large stacks of frozen egg whites in my freezer. Yes, they freeze well. What I normally do is I will line a small bowl with a layer of cling wrap, pour in the egg whites, allow it to freeze, then remove the bowl and wrap the frozen egg whites in cling wrap. 1,180 more words


Pierre Herme Moist Brownies


  • Unsalted butter: 90 g
  • Cake flour: 48 g
  • Dark chocolate: 50 g
  • Walnut: 50 g
  • Egg: 1
  • Sugar: 70 g

Pierre Herme Aoyama @ Omotesando Tokyo

When it comes to French pastry, Pierre Herme is almost like a household name. I’d mentioned him countless times on this blog and I’m sure some of you guys would already know that I am quite a fan of his works, especially the art of macaron making, which he revolutionised with innovative combinations of flavours and the use of exotic ingredients some totally unheard of, sometimes to the point of the unimaginable under his “ 1,142 more words


Week 109: Black forest cake

The most difficult part of baking a cake for me has always been decorating it. I am not the most creative or artistic person out there, but I just don’t like reusing any prior cake designs. 1,104 more words