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Sheridan Mille Feuille

Hello folks!

Today I present you with a new sort of patisserie that I’ve never ever put up on my blog – Mille Feuille (or Napoleon).

Those of you familiar with what a pain it is to make. Those who don’t would know that it is layers of puff pastry sandwiched with delightful pastry cream. Now you’re wondering – this girl is on an internship – where does she find the time to even bake?

Mille Feuille

Well here’s the real reason behind why I got down to making this. SCS Dairy carried out a Star Bakers’ Challenge this year. Each week, they would release a new theme & you’d have to make something to carry on to the next round. For the last round, the theme was cakes. I’d thought of submitting one of my buttercakes with pretty frosting – then thought against it because it seemed to ordinary. So I thought about it further – a butter competition: shouldn’t they want me to use TONS of butter?

Puff pastry = butter = perfect.

The only problem was how difficult mille feuille it is to make. Firstly, our crazy hot weather in Singapore makes it near impossible to roll it out properly and secondly, I’d need a lot of time to get this done. So I did what I had to do and spent 12 midnight to 4am on my puff pastry. I was really proud of myself – I managed to get great puffs, okay-ish laminations & the end results was really delicious.

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Rose Macarons

THANKS

In the past few weeks, I’ve been working on moving my little space to a self-hosted domain. Of course, as a person who has ZERO idea on how to self-host & what not, this wasn’t an easy decision.

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There were several reasons why I made this choice: Firstly, while wp.com offers the option of simply giving me a domain name, I figured that the long-run costs would exceed that of self-hosting. Next, with more reads & followers, I figured it’d be a good time to update the space & give myself the option of having more customization. As much as wp.com offers beautiful free themes & widgets, a self-hosted blog using the wp.org Jetpack allows me to have awesome plug-ins & a whole lot more customization. Also, I didn’t want to build up a whole lot of subscribers to my wp.com & then have to shift them over (I can’t actually do that so they’ll have to do it themselves… a whole lot of trouble). Finally, my Facebook Page has reached that 1000 likes mark. A huge thank you to everyone who has supported me, be it my friends, family or just fellow bakers & recipe lovers! (Of course, I wouldn’t want it to be stagnant at 1000 likes – do share the love if you enjoy reading this hehe)

 

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Green Tea Chiffon Cake

Hi guys!

If you follow me on Instagram (@eugenialexis), you’d know that I made a green tea cake for a dear friend’s birthday celebration. It was just a small 6″ cake that I decorated lightly with macarons (stay tuned for pictures!).

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Because the cake tin was small, I ended up having some leftover batter that I decided to distribute into proper chiffon cake tins. I bought these adorable cake tins from Phoon Huat last year and I just love using them every single time I make a chiffon cake because the end result is just too cute.

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I’ve made this green tea/matcha chiffon cake before at the start of the year (Jo’s Birthday). This time, however, the quality of the green tea that I used (Phoon Huat’s bakeable green tea powder) wasn’t as good as the previous time. As such, the green tea taste wasn’t as strong as I’d have liked.

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