One of my favorite markets in Paris is Marche des Enfants Rouge and it's the oldest market. There are stalls that sell cooked food (french, african, morrocan, even japanese bento and it's super good), fresh fruits and vegetables, seafood, meat, cheese...... I love this place. I go there for my grocery shopping and sometimes just to eat. There are tables and benches. Look at the different kinds of tomatoes. I love it!
Bisous ... read more
I finally made it to El Bulli! It's really an experience and I felt like a child again. I was discovering new textures and tastes. The restaurant is in the middle of nowhere by the ocean. When we got to the small town Roses we thought we will arrive in 5 minutes. We drove for another 30 more min on a road that felt like it was on a cliff. The kitchen is huge and there are 55 chefs working in the kitchen from all over the world.....there was even an Indian chef. There were 30 courses.
-The ... read more
Sorry I haven't been undating my blog. I've been so busy in Paris. I have started another training at a bigger pastry shop so I can learn more. So I have delayed my trip in Paris for another month. I am now interning at L'Aduree since about a month ago. It's one of the most famous pastry shops in France. I think they make the best macarons and my favorite cake is the Plaisir Sucre. The pastry kitchen is in the basement of the Champs Elysees. The shop is very beautiful shop. My diet ... read more
Eggs Cocotte (for one person quantity)
- pan fried mushrooms (see recipe below)
- 1 egg
- 1 tablespoon cream
- 1 teaspoon or 1 tablespoon of olive oil (depends on how weight conscious you are)
- seasoning (salt and pepper)
- flat leaf parsley leaf
-Rub butter on inside of ramekin.
-Place a few slices of pan fried mushrooms on the bottom of ramekin.
-Crack the egg on top of mushrooms.
-Add cream, oil, and seasoning.
-Place a flat leaf parsley on ... read more
Sorry I haven't been posting any entries lately. I was back in HK for 2 months and it was crazy.....too much work and not enought time. I'm now back in Paris starting my internship at Jacques Genin. I love this pastry shop in Paris..... the chocolates, caramels, and pastries are so good. Everyone is more than welcome to come visit me at the shop. The kitchen in upstairs and the shop is on the ground floor. Mr. Genin used to make petit fours, chocolates, and caramels for most of the ... read more
Crème Brulee Recipe
-500 ml cream
-55 g granulated sugar plus extra 1 tsp per ramekin
-1 vanilla pod
-5 egg yolks
-Preheat oven to 150 C without fan (traditional oven).
-Scrape vanilla seeds out of vanilla pod into the cream and heat till it's just about to boil.
-Beat sugar and egg yolks together till pale and creamy.
-Once cream is off the heat, leave on the side for 5 to 10 minutes for the vanilla to infuse longer.
-Then pour about 1/4 cream into yolks and immediately ... read more
-1 packet of mozarella cheese
-basic tomato sauce, about 1-2 cups depending on the size of eggplant
-50-100 g parmesan cheese
1. Preheat oven to 180 C
2. Cut off both ends of the eggplant. Cut thin slices lengthwise.
3. Place eggplant slice onto a dish and sprinkle with salt. Leave on the side to allow the eggplant to release bitter water for about 30 min. Then rinse off the salt under cold water.
4. Slice mozarella cheese ... read more
Yesterday I was walking on the street and there was a fire truck. The firemen is dressed all black with a champagne gold helmet! It looks so cool (or "chic" like the French like to say). The helmet looks like it came out of a futuristic movie. I want one!
Bisous ... read more
Lately we have been learning about pulled sugar show piece. We learn how to use pour sugar, pulled sugar (flowers, leaves....), blown sugar (balls, birds.....). I made a poured sugar piece on my first day of sugar work. I made a black base with white streaks and red box decorations on top. Our next practical class we began to pull sugar. Then for the third practical class (which was 6 hours long), we got to make a complete sugar show piece. My teacher said it's dark but has a nice ... read more
-1 Graham Cracker ready made pie crust
-1 can condensed milk
-400 ml cream (I only used total of 350 ml cream in the video but I think 400 ml is better) -40 g. sugar
-Place the can of condensed milk into a large pot with water. Make sure the water covers the can by at least 2 cm. Place over stove top and bring it to a boil. Once it boils, lower the heat to a simmer and simmer for 2 hours. Make sure the water is covering the can the whole time ... read more