patissierjourney

demostration for 26 marriot group pastry chefs

2012-01-23T01:09:00.000-08:00

Academy were organizing a demo workshop for 26 marriotts group pastry chef , some were from korea ,thailand and Hong Kong .Its first time we encounter so much pastry chefs at once . its tiring to prep for it , but its proud to have them visited.

tart week

2012-01-09T08:33:00.000-08:00

tart week for 6 months student.......this are some pic during the class.....more component were consist in a tart , compare to 3 months where basic shaping and understanding tart dough and pie dough .

assembling

some chocolate decoration

fresh fruit tart

tart chocolate chiboust with cassis

apple saffron

basque cafe

pineapple sable breton

grape fruit tart

the stage

till next time....

strawberry sable breton

2011-12-25T08:03:00.000-08:00

a late post on christmas....well not much , just made a strawberry sable breton with balsamic vinegar

jingle bell jingle bell ....balsamic vinegar reduction inside

my strawberry sable breton for christmas

menu planning for next year gateaux week

2011-12-12T02:58:00.001-08:00

was preparing a 4 days gateaux work shop next year on march .... its a thing that i always wanted to do.Considering it was a patisserie class , am trying to make it more balance class, squeezing in variety of item instead of only Entremet gateaux here are some sneak pic of trial item .

power puff lemon . something crunchy and buttery...contrast with tangy lemon cream...

coconut paradise....milk chocolate cream with coconut mousse with passion syrup soaked with sponge.... fake coconut chocolate shell...

with some edible flowers as finishing....

my colleague chef Tan was having a sugar showpiece class at the same time so we both just paired them up become a complete set of showpiece with gateaux ....harmony...for those who interested to join this class feel free to log on to Academy of pastry art .

open day on 20th november .....

2011-11-23T06:11:00.000-08:00

Its a fun fun week before the day of 20th November , each group will prepare dessert according to what class they are having , which means its a good chance to come out with a idea and work with the student . this week im having a cookies class with the intermediate student ,which means....mcacaron were included . Lets come out with something huge with macaon plus other cookies...a stage of cookies.....!

macarons, macarons , macarons...italian meringue, french meringue...were happy to see those colors....

happy colors...^^

macaron tower with in progress ok...half done..churp...why so seriuos, lets prank around.......(to protect from evil effecting it i shall seal it with my pastry aura.)..... (chef 画符) the final look of the stage .......whimsical cookies land...the green pad its been long time never used since my last fhm competition few years back... biscotti ( picture of Aaron) orange fig pin wheel (picture of Aaron) macaronssssss(picture of Aaron) those who made whimsical land happen

my colleugue chef Tan basic praline stage

petite fours stage by chef Fred

Chef guilaume making quiche ( those quiche finished quite fast,thin crust plus nice filling ) student at work

me replacing chef fred for macaron demo....first time encounter so many people while making macaron,...lol

saw this from a tc show..so just try it out ...macaron star......... chocolate mousse entremet. it was always a pleasure to make sweets. hope the coming open will see YOU......just say hi if u meet me ok...i wont bake you..

open day....

2011-11-15T05:55:00.000-08:00

another open day is coming soon , u are welcome to my work place which is academy of pastry art malaysia. just would like to post up some things we did previous open day .

some pastry that we are serving...plus will be doing some live sugar demo on the open...feel free to come on this coming sunday which is 20 nov 2011 ...location will at wisma thrifty 3rd floor ....( opposite pj hilton hotel ) for more info plz log on to academy of pastry art

cake week

2011-11-04T09:51:00.000-07:00

cake week with intermediate student . lets move on to what we did on that week

cherry vanilla , vanilla bavaroise with moist chocolate sponge plus berry gelee ...sour and creamy

robusta , coffee with strusel plus hint of cardamon with chocolate almond sponge

supreme , yogurt mousse with choc ganache with manggo kalamasi gelee layer with sable breton

hazelnut dacquoise,pate feulletine with praline , milk chocolate moussel layer with chocolate piece ..simply nutty

tiramisu

chocolate showpiece

2011-10-30T06:14:00.000-07:00

chocolate showpiece is thing that i do not have a chance to complete since the first time i ever wanted to build 1 ...concern about room temperature , material cost and proper guide. until i have all those resources i have to enable to make 1 , no excuse for me to not to build 1 . i name this as lotus harmony . special thanks a friend from belgium who send me very useful tools such as large triangle comb and chocolate lotus mould ...thanks christa . also with some advice from my colleague WAI LOON on tips to avoid mistake ,and my student CHOK TONG who also involved . here are some pic which i manage to take down

cocoa butter to produce concrete ( i feel like construction worker ).lol

this are base and support of the chocolate display ...all are made from chocolate bark , sprayed based , rock, concrete bricks .... after its been combine and stood up.... few more add on element to provide the display more flow and some how we call in movement of the showpiece , a harmony flow is important while producing ikebana style . 95% complete few more element to make it more complete round leaf were addent and root to on right hand side top of the brick to make it more conected to the bricks and hiding up join part to make it more clean .....my first lotus harmony ... would like to share my colleugue WAI LOON work as well , faded nature . its design also as a stand for chocolate praline to present on top of the display as well . praline class by chef Frederic , present praline on chocolate STEEL is so cute ...;-)

praline class ...

2011-10-21T08:55:00.000-07:00

it was fun because the chocolate praline class turns out well . nothing much to post , would leave a link that student blog about the class.

our home recipes

2011-09-07T04:12:00.000-07:00

i spend my holiday on raya baking at my home ......continue to bake more after some left over chocolate and cocoa powder , plus loads of passion fruit given from my uncle. still remember when i first baking at home, i used to have a loads of left over ingredient after i finished up the cake i wan to make, so try to use remaining ingredient to produce other dessert to control left overs ^^V.....warm chocolate cake plus vanilla ice cream were in my list , and passion fruit sorbet with pavlova

fresh passion fruit.... collecting pulp ...she do it pretty fast ^^ thats around 4 kg...;-) ... to be frozen passion fruit sorbet..............refreshing preparing pavlova...since there is left over egg whites...and passion fruit tangy goes well with pavlova...with some banana ... simple homemade pavlova with passion fruit sorbet

mixing warm chocolate cake batter...^^ warm chocolate cake serve with vanilla ice cream

Baking at home..

2011-08-18T09:45:00.000-07:00

making most of my pastry in my work place and professionals kitchen for the past 6 years....until recently i get my new toy which is kitchen aid pro 500 ..grey color. getting used to white kitchen aid, would like to get different color instead . starting with a simple recipe ...chocolate cake with ganache....its a pain in the ass as when u restart over baking at home u need to stock up some basic stuff and last time was using compound and now were using couverture and extra brute callebaut cocoa powder....ouch....!

Lets give a HUG to my new toy before i officially operate it.. Mixing time ...but this time @ my home.. no DSLR but only Iphone cam while waiting , preparing some Ganache ....and less mess were produce ..since i lay news paper so when it comes to cleaning process i wont be in trouble. mom been always nanging me as i used to create huge mess after every time i bake 6 years back.MOM, not this time, im a chef now ! no fancy chocolate glacage as it require me lot more ingredient to buy...so i just thin down the ganache to glaze it ...cost efficient hahahahaha!

nothing much , clean and simple fnishing with small dot of gold leaf.......happy baking at home with love 1 ...!

week of tart...

2011-08-12T06:44:00.000-07:00

Another week , another topic, tarts...its more emphasis on basic handling and understanding of tarts , example important about dough mixing and shaping , crust thickness . Still on my way adapting to teach and make my explanation more clear and easy to understand .

this week tart class is more emphasise on basic technique handling sugar dough in sable ring , thickness of crust and baking time and importance about sugar dough handling

ready to be bake

introducing 3 type of cream which is ....Mousseline , Cream Patiserie , Creme diplomat

something simple when you don't have round ring to make tart ...this is my alternative way to make fruit tart lemon meringue aka TART Au CITRON

Quiche Royale ....

its been long time i NEVER did a Quiche since during my old school MIB...;p

its happy to see the student make some nice tart ..the crust is just nice ...

trying out some recipe from academy ...french meringue less sugar ...

hi mac ...I'm back... !working plus learning is awesome

my first french entremet classes

2011-07-31T07:38:00.000-07:00

its my first time for french Entremet classes on weekends , lucky that the group is only 2 person so i can focus more on the only 2 student . i never thought teaching can be so tired as well , hahaha! especially u need to let others to stay on the same pace. though its my pleasure to explain and answer student question .

once upon time ...this is what i used to copy, but now i'm writing down to let other s copy. the french Entremet covers 3 cake which is classic opera , moist chocolate raspberry gateaux , and vanilla forest berries Entremet .though after a while , student start to get confuse because they are doing different cake component at the same time,still managed to explain that doing Entremet need to be organize and it require some waiting game, thus while waiting , we can move on to prepare other things .dint manage to take down the process of making only a touching epic...as for me, i been influenced by my chef , remember to keep your cake clean..as a result i'm been a humble teacher for this... raspberry moist chocolate gateaux (my mistake as i dint organize the sharing of oven and cause the cake slightly dry for my taste)

vanilla forest berry Entremet classic Opera

the stage the students as my friend chef Hong class is also on designers cake... designer cake groups

jean marie 6 days class of showpiece + enrobe bon bon

2011-07-22T05:48:00.000-07:00

3 week of working in academy, and its a very very full filling experience . working plus learning in the sametime. im lucky enough to join them when they invite chef Jean-Marie , MOF finalist chocolatier to conduct a 6 days class at Pastry Academy its been a long time im looking forward to experience such classes . Jean Marie is a very professional chef i must say , he will try to explain much detail as possible , truly respecting he's profession .Its good to have some international professional to come over malaysia to expose more .

scopian body part

abstract scorpian

more detail showpiece back bone chocolate sculpting spraying process

mean time im handling junior in house student class with my colleague to make a smaller chocolate sculpting class

the group that im taking care of pre finished piece am happy to see they made something out the class showpieces sprayed nougat and confectionary Enrobe pralines

last day praline setup .its a very very great experience , and looking forward for chef Jean-Marie next visit. for those who interested with chocolate ,i suggest to join the class( with experience , because this program i think its more for advance chocolatier )

moving back to sugar art

2011-07-16T07:57:00.000-07:00

its been second week now ...feeling satisfied what im doing now. its sign of you enjoy your job where u forget about time while working, tired but still happy . sometimes i just cant resist to see my colleague making sugar and end up plunge in to join the fun after and until 11pm .even the guard of the mall had to chase us back . here are some pic on what im doing recently

that was the last showpiece i made before i left one world hotel...its been 2 years

starting from warming with some casting work ...

first attempt after 2 years i never pulled sugar with some help from my colleague to explained some tips he learn when he was working in academy

the first attempt was failed and everything was crushed as the join part slip due to extreme humid ...its quit sad to see a almost done piece broke apart

this is second attempt and was happy to see the result , change the structure and the over all piece visual flow with some trial on sugar crystal sphere completed piece ....will try to move on to more element on the next 1 ....but for now , i will stick to my simple , clean finshing ^^V

Another beginning of journey

2011-06-28T14:55:00.000-07:00

it's been a while i havent been doing anything yet. time flies...its been another 2 year after my previous job in hotel. now its another chapter of my pastry journey.which is from making turning into teaching...i would rather say sharing instead. In holiday mood now so edited some of my previous pic i have with my new toy ( i lost my phone replacing a new Iphone ) . its funny though , i lost my phone last time during my new job last time. good news? its upgrading every time in a positive perspective i suppose , hahaha! for the first day , i attended to TRY OUT and observe how academy chef teach ....funny things happened .A student approached and greet : Hi , my name is XXX . we been only here studying for 3 weeks , are you here to take course , what course are you taking . ERRR ....actually im not taking instead of assisting to conduct the 3 months course ...lol! even the front desk people made a mistake ...lol..! i wonder if its a good thing as i dont look like im capable to teach as i look more like a student==! ...hope there is more things to share soon .here are some edited from my pass work with help of my new toy using photo shake + instagram

The making of making My name is Pinky Eat me 1977 peanut butter jelly made together with su

Foret Noir VS Autumn 2011

the making of making books that matters

Happy mother's day treats

happy birthday Remember remember the last day on September

foret noir AKA black forest

2011-05-03T01:06:00.000-07:00

Another foret noir.....request from same person who get cake from me last week .....finally i had finished up my kirsch . as usual, contain kirsch bavarian and chocolate bavarian , choc almond sponge and plain sponge with cherry and touched of ganache with pinch of salt to kill some sweetness . photo courtesy by my bake buddy Lawrence Cheong and Zee Yin thanks for supporting . and ya...me and Lawrence are working out on a album full set with 4 type of Entremet . summer , autumn , spring and winter ...the remaining spring is still in progress ;-) till next time ;-)

silpat is just awesome tools ;-)

8 inch of German legendary gateaux

Cherry and chocolate shavings are best representative item for Black forest. Do check out my friend Lawrence work

Autumn 2011

2011-04-25T09:07:00.000-07:00

Received a request . It was a random thought of flipping through my previous Freestyle confectionery competition recipe sheets. its been almost 2 years from now ,looking through those memorable pages .... Ceylon caught my attention, despite of its mild aromatic taste which goes well with chocolate , especially MILK...but despite of sweetness issue , using dark instead of milk .

the first time i bought A1 black paper as back ground. the steel table reflection of light is ANNOIYING...

composition of chocolate bavarian , ceylon bavarian center and layered with chocolate almond sponge , bottom were layered with praline crunch . ITs been long time we never been in kitchen together , an old buddy from previous work place , Lawrence who give me a hand on the photography part and the finishing appearance discussion .i feel Autumn ...so i just named it Autumn 2011 ...well ZEE YIN hope you like this 1 ;-) he likes to prank around...so ....this is what happens....erm..see what i mean? well , i do miss those old days when there is some people that fool around. thanks KING MANG who edited the arrangement pic of "AUTUMN 2011"

Caution.....Banana Inside

2011-04-07T08:28:00.000-07:00

Reduce sweet version of Chocolate banana from previous version...as receiving a call from Chee Wee that he needs a cake for her Girl Friend...( sweet bf huh ) . As previous comment were its a bit too sweet , so substitute dacquoise with Chocolate jaconde instead. Round turns oblong this time ...

Pre touched up......

Su gave this folder name as KO WAI'S Banana ...sounded so wrong XD

inside view..which i seldom had chance to take down.....

Marjolaine whole

2011-03-24T06:50:00.000-07:00

Marjolaine whole........it's composition been posted up previously ,so I'm not going to repeat again ;-p .......................

Callebaut demo by Jean-Philippe Darcis

2011-03-08T22:03:00.000-08:00

Attended a demo done by Jean Philippe Darcis. A chocolatier and chef for Callebaut . thanks to my supplier Aeroshield as well for the invitation . Its first time i attended demo held by Callebaut which located at Callebaut factory ,Port Klang. to be honest , such Demo its more value than a Premix demo , and more technical knowledge were exposed , although its using chocolates by Callebaut , still its a worth to attend demo,other than recipe , been observing chef Darcis preparation , work flow and and gesture ...those are things which often been left out .

Folding....i so want that plastic bowl....just nice to fit microwave

Darcis Big mac

Pralines Petite Entremet Gateaux Darcis patisserie , the nearest would be Marina Bay @ Singapore ...i so want that Macaron Stand

Merchandise from Demo, useful stuff indeed .... Its another recipe ....but with Darcis Signature on ...its not V^^V Chef Jean-Phillipe Darcis Chef Jean-Marc as Chef Darcis translator....Glamor chef indeed Aeroshield suppliers , , Jackson thanks for the steambot and Jo Ann thanks for the Ride ...Any 1 needs ingredient suppliers ....there 2 here ...pm me if you guys need their contact .

Marjolaine by Es- Koyama

2011-02-25T05:30:00.000-08:00

meet up with a old buddy who had same interest as me which is collecting patissier books ,Chef Lim. Its been a year we never meet each other since we change our work place , as usual we share mainly about pastry . through out the conversation , he reminded me a Entremet which ive been left out to try with , SWEET TRICK by Es Koyama, Marjolaine ....i personally love the layering in between, ingredient which sound heavy like Praline paste , chocolate, Almond ...but turn out light instead ....not to heavy as it seems to be....its mainly Chantily combination , texture were great as it melts without traces of gelatin .....what i wonder were why Chef Koyama dint used crunchy based in this Marjolaine .cream and chocolate selection play important role in this dessert, im using belcolade which is i think it will be better to try out different range of chocolate selection like Varlhona or Callebaut

You want a piece of me? simple cocoa butter spray toning which i followed the book with random piece of chocolate shards , people who had the SWEET TRICK 2 , i suggest you to try this out

Simply Legandary

2011-01-15T06:29:00.000-08:00

SHIT YOU , whats so joyful about.......BreadPitt gonna turn us both into Genoise real soon......!

This is not the first time i mentioned about it .But its a cake that stamp in my mind since i was a kid.......strawberry shortcake. a very simple legendary combination which captured majority taste bud , originated from japan .combination of creme Chantily 47% milk fat cream & sugar , or some chef might mix with 35% milk fat and what i learned from previous work place were 35% milk fat with 10% Mascarpone total weight of cream with sugar ,layered with Genoise and strawberries...... Selection of ingredient its crucial .....example fresh egg , cream , and strawberries ....as this determine a good result! I respect Japanese chef as they are very particular with this matter (you hardly expect much in MALAYSIA , if you are too fussy you might ended up nothing to USE.....lol )

No fancy thing.....as CLASSIC as possible ...the shape reminds me of cartoon i used to watch .....as the cake shape in the cartoon its more or less like so.......!i have no idea , as it had this Heart warming aura within it taste and look ....... Unforgettable cake that Simply Legandary !

Choc'O' Banana

2011-01-01T22:20:00.000-08:00

When chocolate meets banana , When my inspiration still stuck with Spain...that's what make this Choc'O' Banana .....Caramalize banana with raisin and cinnamon center. Using slightly over ripe Bananas gives extra flavors accompany with chocolate Bavarian and Hazelnut Dacquoise Crunchy bottom. Mistake were made as been told the cocoa butter taste weird like plastic , Ops ! well will take note about that...thank god other than that they like it .

photo courtesy of

Happy New year to all my blog readers...its another year . time past by fast as this blog had survive for few years....The main purpose of this blog is created its to record down the day since i joined my current field. This is not a blog which provide recipe , but its a random feeling and thoughts about a chef .......flipping back towards the day i started , makes me laugh as those day that i been through. thank you for still visiting even update were less frequent.

random thoughts .....choco banana

2010-12-03T10:48:00.000-08:00

Again...random thoughts...randomly creating something...because inspiration came randomly......Aiming for a DSLR though to get a better pic...but...despite of the $$$ ...no choice but to list it in my coming soon must have item..hahaha..thanks for the trust been given by a net friend. buying without knowing what does it looked like and how does it taste like......milk chocolate mousse , caramelize banana center and praline hazelnut dacquoise crunch.....down side as she mention its too sweet for her taste bud ..till next time . Its funny that i predict it wont sell in shelf ended up in dustbin...lol , but there are people willing to buy them online.

concept log...

2010-11-27T21:17:00.000-08:00

I've been attracted to modern art which used by Spain pastry chef. they did well on combining modern art on pastry ....which i think its very Concept style yet elegant.........I so wanted to try them out when i first saw them, until recently i mange to give it a try....its a very risky process as this log is covered by chocolate shell ....so it could break very easily as its very brittle , and time consuming as well,and i actually dont had a custom made mould for this....its made out with a normal A4 size pvc sheet , extra trimming step were needed.

the shells....

ready to fill

praline crunch...i cant resist to have them...the site were in my stomach d...hahahahaha the logs....1 for you , 1 for you and 1 for you....job done;-)

egg shape for me is not only for easter...so do Spain pastry chef.....they are a very harmony shape which suits lots of thing....

Random thoughts

2010-11-10T05:30:00.000-08:00

Random thoughts....Random idea......random inspiration .....just post whats random things that came out few days back.....i enjoy making random stuff in my mind..;-)

THE RED STAGE

2010-10-30T04:40:00.000-07:00

Still remember year back i had post up about my attempt on macarons which i finally manage to make some ok 1 with sacrificing lots of tray failed product in order to achieve them . By that time its still a very fresh and new cookies for people around until lately its becoming more and more people looking and talking about them. I'm still obsessed making them, understanding them better, as the explore doesn't end , Thanks to youtube, technique are been reviewed , its not a matter of recipe making Macarons but more important its the sense of technique a chef need to work for it to achieve , 3 major methods making Macarons were , french meringue, Italian meringue and Swiss meringue ( the less known ) . I'm a slow leaner , so i'm still constantly keeping in touch with them.

Italian meringue is what i used for all my macarons, but now i would love to try out french meringue too. These red soldier is where i catch up from you tube http://www.youtube.com/watch?v=FVPVWP-OmaM. I manage to get the recipe while the translator were translating the macarons recipe for chef Eric Perez ;-P...info its out there...but its up to us to try them out .

Tried out those from the books i brought too . A chef had remind me a technique which i long left aside in use were the frozen marble chocolate decor , which lead me to come a out a stage for these Macarons Lerouxbook cover had inspired me to color it in red. Red velvety spray on in.....and the stage were done ;-) till next time ;-)

NOT the coolest but the SWEETEST(World’s Coolest Intern)

2010-10-27T11:42:00.000-07:00

My job is not the coolest...rather then it would be sweetest . WHY? because things I'm handling were mainly sugar, sugar and sugar . Bringing happiness to people who are married or birthday or certain occasion would be our task. In this modern era , that doesn't seems to be enough anymore , as demand are much more higher day by day becoming more competitive than ever . But there are too many things to cover in terms of PASTRY. there are several category which is Patissier, Cholatetier , Baker, wedding cake master , sugar art master. Thus is essential to have more training to cover all the chapters above. lets begin with some pic below to understand more about patisserie world

they say, chef must be strict discipline , perhaps some naughty thoughts would help kill some stress and creating a more comfortable ambiance to work with

Lets start with some sweet macarons...this were cute little jewel that what a patissier would make.Its a simple meringue cookies but took some time to understand them .When a pastry chef done it right, the face of the chef would be like above.....happy faces!

A thing that serve in A birthday , A celebration ,A ceremony , A wedding

A pastry chef used to reminds most people about cakes , that's why i owe my friends and parents endless birthday cakes ever since i joined this industry As i mention our job is not the coolest but the sweetest . sugar art is also 1 of our concern, its art then made from sugar which will enhance the over setting of our pastries , its also a pride for a chef to achieve that skill . that's a scorpion made out from sugar .WARNING , 1 sting could cause serious sugar high....

something more harmony made from pulled sugar assembled piece , once you get to work with it,you might be addicted piece for Christmas .Time passed faster than you think when you are working on it......... we also do miniature bites like pralines as well, this is more likely to be a Chocolatier task these are only 1 of its kind, moulded pralines thin crust , glossy shell , rich of flavor burst out from the filling...that's what a moulded praline attraction

chocolate also could be a very nice garnishing accessories too , chocolate evaintal and chocolate curls

setting for freestyle confectionery

apart from that , we also made assorted platters . Some might think that , oww, is that all u got ?is that complete? do you think that's nice? well , what i can say is , i spend effort learning them , of course that's not complete , because in Malaysia ,it not easy to progress as financial support is limited , budget has become a barrier for us Patissier to advance, trying my best to squeeze out what i have and what i can to try to achieve is the only option until today. That's why The" internship of a lifetime" from standard charted consider a chance for me to hopefully advance further than what I'm achieving now

The bad habit i have

2010-10-22T05:09:00.000-07:00

Instinct of touch come first , box come second... that's the bad habit i had, perhaps due to my horoscope i guess which is Pisces i start to used them since i get a book from Hideki Kawamura from A tes souhaits , despite of its versatility which could fit in most cake

i was always over excited when the cake comes to an end of touching up. Resulting the chocolate decor could not fit into the cake box.ermmmmm ..... i guess would need a custom made higher cake box XD ...........

Incomplete Foret Noir ......

2010-09-24T09:37:00.000-07:00

Foret Noir in French, Schwarzwälder Kirschtorte in German .....perhaps black forest would sounds more familiar ........Apparently a friend of mine were coming back from Singapore asking me to make her black forest ......i said ok...will gave you a sponge mix with cream and chocolate along with chocolate shaving.WILL I? hell no , owe her a big time in Singapore when me and my friends went over to Singapore for FHA . this time , i tried out Heston Blumenthal Black forest gateaux which i found online few years back ( he's a genius ) ..been following few related series on the "in search of perfection"for pastry , interesting show . this time , he travels over German to pay a visit on the local bakery to seek for more info about this legendary gateaux ....interesting fact is that ,there is a rule and regulation for black forest gateaux , for example minimum of 1 litter should consist of 60g of kirsch , Authentic Black Forest should had a white and a dark sponge , kirsch , sour cherries , cream Chantilly and chocolate Chantilly .....

now think of what we get in local market . I Bet you hardly get authentic 1 over Malaysia . i tried the recipe from Heston Blumenthal , taste great , only thing i miss out was the crunchy chocolate biscuit layer, which require a canister and vacuum cleaner that i don't have in my kitchen. presentation? hohoho, its just the right moment where i just bought a book which I'm so urged to try out its technique on chocolate , its suppose to be a part of chocolate showpiece but , i re size it instead to fit my cake , Black Forest= Forest = tree bark . yahhh, its Tree bark which Stephane Leroux book mentioned. everything sounds pretty according to plan, i managed to deliver it safely to her . I appreciated her comment, she pointed out some mistake which i had done , layering arrangement had to be adjusted and texture were rubbery this time. yah, i miscalculated the gelatin , i added 1.5 times more gelatine that it suppose to be, my reason for that was to support the tree bark , delivery time and place which the cake will be served ...those are words which i will kept in mind ;-)....a comment which makes me realize my mistake. Thank You Lai Siew Wei.... ;-) and those goody you bring over from Singapore.

Some tools

Tree bark art learned from Stephane Leroux

final touch

My Black Forest for Siew Wei.....2010 ( mistake i have done had left this cake incomplete for me ) . picture courtesy of Su

behalf of that , i would also like to share some other Collection done by internationals pioneers , below are some sample , YOU WONT FOUND IN MALAYSIA

Fouchon

SIN cake...by a Ex colleague @IL DIVO

2010-09-04T12:27:00.001-07:00

Im not a food hunter who crawl around KL city .First im a road idiot which rely on gps ever since i had my phone with it, and secondly the traffic jam in KL its a mood spoiler if im driving alone, different story if im driving a pretty single LADY, HIHI (evil laugh) !! But still its good to hang out with a bunch of friends .It was Choong birthday on SAT , Plunged in to join the fun @ Il DIVO, located at Ampang area

The ambiance were great(pic taken courtesy from Rachel) . A casual dining place for friends gathering

Birthday Guy AKA AH Choong , typical good boy friend , Voted for all time best man title Along with he's another half , Zoe the GIRLS..... my LANDLORD Rachel and Lawrence ,Lovely

The Guys

FOOD from AL DIVO. Ok , i SUX in Italian name , too long to remember. Lucky that there is a description under the dish name in the menu

Cake from AL DIVO....? No No. Sin cake from Lawrance Ex colleague @1 world , Lawrence , we both had a same sir name (张）. We both still keep in contact even though we dont work together, same perception in pastry art thats what make us work together , not so bored after all if you had a same perception colleague . Love the way its been presented as we both were inspired by Pierre Marcolini work of art . The Sin , banana flambe , hazelnut daquise , milk chocolate mousse with passion fruit gelee.....

Nabeh ...yala , know you made the SIN cake...sibeh Sombong punya look....lol lovely Saturday night with bunch of nice people...

FREE, FREE, FREE........BUT ITS NOT FOR FREE

2010-08-30T10:48:00.000-07:00

its good to received a cake order ....provided i had time. Its always a joy and a pleasure . For this time...its a bit different when its requested to be GLUTEN FREE , and dairy product free, acidic fruit free. feels a bit like hand been tide up , its fun though somehow makes my brain runs a bit .NON DAIRY WHIPPED had made its way to slip through this time as i had to use it fact of its non dairy value,That's what it meant to be for the first place, layered with hazelnut daqoise, topped with my long left fellow Macarons, you are still hard to tame...MUACKS...lol! thank god, had to keep myself aware of those 3 forbided things.

thanks Christine for ordering. Always feel good when after its delivered safely ;-)

glacage chocolate (part 2)

2010-08-24T18:31:00.000-07:00

To complete my previous post about glacage chocolate , i try to upload some video as i think its more easier for home baker or pastry fan more detail information on how to use the glaze . Here's a Video how professionals glaze a cake, provided by callebaut . that's how 21st century pastry cook should learn , dont complaint your chef dint teach you, because you are able to seek some correct way to get things done now days . As chinese always says , "teach your student 9 step out of 10 , keep the last step so that master still on top of he's student". Guess what , things change, i FIND ANOTHER 3 STEP ADVANCE online to defeat your only 10 instead.

ok this is a Once upon time version of 2 pastry commis who excited dealing with glaze .Meet lawrence First time "GUN JIONG" Moment while glazing..hahaha! Nervous because this stuff were still beyond our skill at that moment as we are still new but we CARE about the end result.

that was few years back , when we both were still fooling around about all this wonders.This cake means a lot to him , i could see the effort he spend .It's good to have a people to fool with ,as thing wont be so boring. Reminding each other , discussing how to improve new things that we learned , progressing day by day.

glacage chocolate

2010-08-14T06:25:00.000-07:00

People been asking, whats the chocolate I'm using for those cake that had mirror like effect and asking for recipe. ok, its not a big deal nor its a bazaar thing..but i will try to explain more about it on this post. ok...those shinny glaze are actually called glacage chocolate in french ,its a very common covering for Entremet gateaux ( multi layer cake ) , the beauty of it ..well , i assumed people who seen it will know....yes, the mirror like clean touch appearance . Recipe wise, it usually contains chocolate couverture , cocoa powder, gelatin , water , sugar , glucose and cream , these are few basic ingredient that will appear on the recipe.depends on the recipe , name might be different, some will claim it as cocoa gel or chocolate glaze ..etc...but most of the time it serve for the same purpose ,For a glossy finishing .

Try to identify according to ingredients .most of the recipe rely on the gelatin as a setting agent , chocolate or cocoa powder for enhancing the flavour and colour , cream and sugar for glossy and silky texture, still there is some cases when a recipe that is not using gelatin as setting agent rather than relying on cooking the sugar and water to control its density ( as water and sugar thickens due to cooking process 110'C above ). this kind of glaze Its seldom seen in local cake shop and and bakery , only hotel pastry were using it. cake shop and and bakery usually will replace with chocolate Ganache, because its easier to handle . Glacage chocolate can turn NASTY and messy if not dealing properly , temperature for the cake and the glaze its self its the key to obtain a final CLEAN TOUCH . Too cold, will cause a very thick coating , and clumsy looking appearance , if too hot, glaze will be too thin until it cant hold its shape properly on the glazed cake and the flow off from cake leaving the edges exposed , especially glazing round whole cake , cake that to be glazed should be proper frozen. recommended ideal temperature for the glaze ready to use is around 30-35, depending on situation and the glaze recipe, it might had some vary on its glazing temperature as different recipe will lead the glaze to have different behavior , so you have to practice to understand more the glaze you are using .

cream 200g

sugar 300g

glucose syrup 250g

water 180g( divide half to dissolve gelatin)

gelatin 20g

cocoa powder 100g (quality cocoa powder like varlhona , Cacao barry will give a redish colour and flavorful end result)

1) mix gelatin and 80g water ,set aside

2) sift cocoa powder , set aside

3) heat the sugar , cream and 90g water from the total weight of 180g water until boil

3) remove from heat , add glucose followed by sifted cocoa powder, lastly add in gelatin into the hot mixture , mix well.

4 ) strain , and chill overnight to rest it before using

TO USE

1)the glaze will be in jelly like texture form , melt with a bain marie or carefully with a microwave until liquid and no trace of lump

2) rest to cool down until 28-33 'c to glaze on cake , cake to be glazed should be proper frozen.

3) gently rub away the ice on top on the cake , use a cling film to remove the SKIN that forms on the glaze due to cooling process, do a gentle swirl motion to further remove air bubbles

4) lift the cake with a can or other object smaller than the diameter of the cake underneath it , secure the work area with a cling film, glaze and with a help of spatula , push of the excess glaze by moving spatula back and forward motion (might take some practice for beginners ).....

5) once the glaze stop to be runny, fold the bottom edge with a spatula inwards , carefully transfer to cake board

6) collect the excess glaze that drip around the cling film setup earlier , and strain off impurities to store for further use ( glaze can be reuse few time )

sorry for the humble explanation and horrible grammar .............;-p HAPPY GLAZING

the other usage that we discovered last time...AS MIRROR

Nostalgia

2010-08-04T08:23:00.000-07:00

Its been few years ,chasing my dream as a patissier , a name which not familiar in local society . progressing each day , as what i learn in book, and internet ,following those world class patissier footsteps written on books , its so much joy....! I still remember , when i was a student in MIB , i always ponders around , looking for latest and famous cake shop on town, those days were breadstory , breadtalk, secret recipe , etc..... Breadstory was just started at that time and it was quite famous at that moment , i was so amazed by those lovely buns and cakes....until i apply for a job as a junior baker over there after i graduated , it was fun though all those senior were so caring , perhaps thats the most peaceful kitchen i ever join......there is no politic within kitchen staff, that's what i call a TEAM, still there is a limit to stay over a small bakery outlet over there , whats more i found a book that printed out a PATISSERIE UTOPIA picture at that moment, never thought and never saw such cake landed in Malaysia before, Until a cafe named Bakerzin opened up at 1 Utama shopping center , the jewelery concept cake showcase its just so attractive . Another Reason for me to change my job, so there i go , get my self in to Bakerzin .that's the place ,where i know more about fine ingredients, and little more on authentic french patisserie...Ahh, i wonder why some people were so in love about that ROUND BURGER(macarons) at that time , its just round meringue cookies, until i eventually having hard time to tame them.... As im a slow leaner , my hand were so stiff to touched up their products, its common to get harsh word and some insult , those are negative culture that i dont wish to bring along to my kitchen , as i had been through that pain , why should i bring those bad things to next generation when i know its pain......not until that person had a bad attitude that really pissed me off .

One world hotel opening , had mean a lot to me, there is where i meet my ...what should i call him...my SIFU(master)? nahh, MY friend? MY CHEF? ....perhaps ....all of it. A very low profile person. sometimes a good chef does not had to owned bunch of medal and etc....as he would gave hes best support to push you further and faster without reward . A better place to learn and expose to patisserie......as those who followed my blog , perhaps they would know that's the most active period i post up my patisseries .Time moved on, and were exposed more and more on outside world patisserie. Recently met a Australia chef, she said that she knows i loved to make something like fine patisserie AKA pastry utopia stuff ...but some how end of the day , it need to be sell ....i keep on recall this phrase all the way back home...over feeding something good turns into bad thing??? might be..... arghh....i should just blind my eyes and ears few years back , by not knowing too deep......just be a normal chef that made local stuff, never spend my money on those books which cost me quite a fortune....then i wont be so STUBORN about my things..! why cant we create our own patisserie utopia that others would admire , its sad to see sometimes things moving 1 step BACKWARD instead of thinking how to move 1 STEP FORWARD... i know its not easy ...too much barrier , costing wise , market demand, staff handling etc......... how long can i hold on to believe there is a market for this utopia stuff to be in MALAYSIA.....

American chocolate

2010-06-30T09:22:00.000-07:00

American chocolate its a cake that im very femiliar with as its simple but tempting , yummyness depends of selection of chocolate and cocoa powder that makes it different. its cake that i picked up from my previous pastry chef . a little twist from its original appearance , its only coated with ganache , although its already lovely , when i started to learn patisserie , im always amazed by chocolate glazed cake , simple and elegant .

added glacage chocolate to make it more gloss.....biggest attraction of glacage were its glossy mirror like appearance ...till next time.....

A Dedication for strawberry lovers

2010-06-04T07:45:00.000-07:00

Its another baking session with bake buddies...this time, we were doing something more Japanese kinda stuff which i post up once long time ago. Again strawberry shortcake...its a very simple combination which capture most people attention ! nothing bazaar, only consist of Genoise , cream Chantilly and juicy pretty strawberries .

Let's start with Genoise...traditional Genoise with no added chemical , simply NATURAL ..ingredient were countable with 5 finger...flour , butter . egg , sugar and sugar.... Meet silicone Monkey.....he's naughty and he seems cant resist to have a bite

ya....STRAWBERRIES. irresistible red and juicy.......

the Everly Brothers....(all i have to do is dream)....My version is ( all i have to do is CREAM) all i have to so is ...CREAMmmmmm...cream , cream , cream ... our "Ah Girl" also ...cream , cream , cream....... Genoise + strawberry = TASTY....lol Piping bag which made in japan..don't " PLAY PLAY".....i tell youuuuu Assembled.....i seldom took down the whole proses , but its kinda fun to look back all those picture of the whole proses .......Strawberry Short cake....... A bowl of .....happiness and Joy it just always link me to something cute, its simple and it doesn't need a bazaar decor ! its always a cute princess in my mind..........cream , cake , strawberry= I LOVE YOU? well , that's my post for today...;-)

Sunset Mangue

2010-05-27T11:07:00.000-07:00

I'm always glad to make other people a cake , if provided i had enough time to make sure , I'm really concentrate . I rather reject if I'm too rush until i know i wont be able to make a good 1. It was my old friend Sean 24 birthday , and he's lovely girlfriend Veron gave me a call few days ahead , she needs a Cake for her "Sweet Potato" , asking for places to get nice cake. Despite i still able to organize some time to make 1 , so a make it instead of suggesting where to get it. As usual, start thinking what should i do this time , its always fun though as it stimulate me to think and try something where i wanted to .Before that, let me introduce my friend ,Sean .

meet Sean and he's TTLY Girl friend Veron,lol! Such a sweet couple;-p..Sean , he and few other friends were running a online recycle canvas bag ,check this out www.anplas-bag.com. Casual food .........BBQ and Loads of NASI LEMAK ( coconut fragrance rice) ..Nasi lemak was great , but its also very sinful to serve at night.How i wish those Lemak flavour will stay in my mouth and the lemak wont stuck in my belly....lol Something not so heavy , Something tangy , Something refreshing during hot weather ....i give you ......Sunset Mangue . Hazelnut Dacquoise , white chocolate cream with Raspberry Chunk layer with mango puree mousse . Erm, that's my bad habit . Forgetting about candles when I'm too excited . Without candles , others wont know how old you are ....that's how i make my excuses....lol Cutting ceremony...never is a scene that i enjoy...lol...make it fast , don't let me witness...

I also asked Su to help me to took some pic for Sunset Mangue...because my Nokia 3.2 mega pixel has no match towards her Nikon and photography skill....below are some Portrait shots for Sunset Mangue taken By Su

Once again , thanks Su ..... for this pretty pictures.

Sunday Chocolates play time...

2010-05-23T01:00:00.000-07:00

Pralines, petite yummy which i only hands on when i was in school and working in hotel pastry kitchen .A quite fussy and demanding sweets , require a proper environment to make chocolates pralines , lucky that my new bake buddy SU , had proper equip kitchen which full fill that requirement been trying to start with simple pastry making at her kitchen.I should call this as weekend Pastry Ritual, rather than "GAO YEH"(搞野） at Sunday, ops...sounded so wrong....lmao!

of course i dont have the luxury facility like i used to have in hotel...chocolate melting pot with thermostat ......miss my melting pod ....T_T

after melted to 45 c , breaking up crystals in chocolates.should look liquid ,but take note as if chocolates temperature going above 50c will be thicker instead of liquid , this indicates that the cocoa butter been BURN, so be careful not to overheat your chocolate stir constantly and don't be lazy tempered chocolate

i used ice water bath method to tempering method ,because i don't want to mess up SU's working table . There are various method to temper chocolate, but they are all aiming for same goal , which is bringing right amount of beta crystals to have a nice end result. hair dryer....Su's been wondering why do a pastry making have link with hair dryer? its been a handy tools for ever since i discover it.... mould should be clean .....NO...it must be CLEAN! and remember to preheat your mould with hair dryer.first , the mould temperature gap between mould are not suppose to be too far and if the mould is cold it might cause the coating to be too thick . pre painting the mould ..it depends on the mould if its require this process because the mould I'm using now had quite some pattern that will easily cause holes to the end product due do air trapped on the small cavity on the mould tapping chocolate back to the bowl gone?????? I'M here.... on stage and photographed by SU love the filling oozing out..... wanna piece of me?

we also made some chocolate bars too...ya, EAT ME BAR

Breadpitt BAR....lol brought to you by ...STATED ABOVE photo taken by Su .....big applause for her

singapore FHA (part 3)

2010-05-07T08:33:00.000-07:00

joy of travel.....as i keep on mentioning, stress free. wake up, thinking of where we are going, where should we had our breakfast .ahhh...sunny day at morning

coffee addict like me.....a coffee a day , keeps my stress away....yeahhhh

I'm not the only 1 who enjoy ....look a my land lord..aka "BAO ZOU POH" when ppl get silly....means they enjoy deep inside them meet jean francois , chef for ravi fruit ..who granted me access to ravi fruit recipe bank

SENTOSA ISLAND underwater world....

i do KICK "S" night view at Singapore this makes me feel lonely only...wtf.

eating time...............salmon pizza @ canele burger @canele...I'm a weight watcher...but for now, NO F&*K As a patissier...how could i ever missed out this babe.....sexy right. look at miss Barcelona...the bottle of sauce makes huge difference black forest...,,not those you used to get from XYZ CAKE shop in Malaysia ahh..i also meet a friend XIAO WEI...a very nice friend to hang out....at Clarke quay... nice place visit at night... and i wonder.......what do you think of this....lol

singapore FHA (part 2)

2010-05-05T10:21:00.000-07:00

Heading towards Singapore is not just for formal matter to visit FHA EXPO, well thanks to Rachel . i must say ,she really organized our trip very well, 3 of us were having splendid time for 4 days 3 nights, laughter never ends through out the whole trip .The journey begins at 1 utama , we took Aeroline shuttle and we conquer the lobby on the lower deck , feels like we taking VIP seats , its very spacious all the way! i dint sleep for whole night the day before the trip, end up being suffering from water retention for 4 days, gosh ..it feels awful

our very own SEATS

the first thing we do is to place our belonging at hotel , rush over to EXPO for the first day, its a 3 star hotel but the facilities were in very good condition.Value hotel do Value for money Dint took bus for long time ever since i get my driving liecense . ahhhh, joy of vacation is crawling slowly towards 3 of us After Expo, we went over to Joo chiat road to pay Obolo PAtisserie a visit. how can we not CAM WHORE this pretty street view Meet Lawrence, Ex collegue and along the road ...we encounter something that capture our attention....(F.O.C in case the food is not good) So ..next time if you wanna attempt to have free food ...should try your luck here...lol finally we reach Obolo.....its a freaking long distance from shop NO1 until 452, as we were not familiar with SG road , we did made some wrong turn......so next time plan to walk over your dining place , you will be burning calories before you add them shall we?

we are not suppose to take pic , but.......i just cant resist to. Obolo's counter A selection of 3

Manngo cheese cake..look at those raspberries.

handsome looking Cassis , well layered , clean cut Yuzu manggo passion with white chocolate mousse.....a must try refreshing Entremet..thumbs up The Sweet couple...next visit would be canele...stay tuned

singapore FHA (part 1 )

2010-04-30T01:35:00.001-07:00

went for a trip to Singapore to visit FHA expo Singapore on 20th April .there are loads of pic but , i would only randomly select some to post up. i am damm excited because its the first time my heading out from Malaysia .the Event were held at Singapore Expo where its much more bigger than our convention center at KLCC . i must say...compare to FHM...FHA is much more happening, and the AIR CONDITION is much more better than convention center KLCC ==! lets those pic speak shall we

Ravi fruit puree booth chiller , displayed with Canele entremet

lovely........did we ever found this kind of things in MALAYSIA....hell no

DEMARLE booth entremet

FHA plated desserts

FHA , petite four

FHA showpiece

FHA WEDDING CAKE

TEAM CHALLENGE , petite four and plated desserts

i always saw those competition only youtube video and pastry magazine,not until this FHA expo....live !!!

the jury for ASIA PASTRY CUP

GABRIEL PAILLASSON..which i only used to saw at magazine and videos.this time for real, TEAM SINGAPORE TEAM VIETNAM single wrong step.......will be fatal The "KAN CHEONG "moment......once broken, out you go!!! the ladies expression will prove how KAN CHEONG she is

ENTREMET TEAM TAIWAN SHOWPIECE

TEAM MALAYSIA SHOWPIECE TEAM SINGAPORE SHOWPIECE

PART 2 will be post up soon......after expo tour at singapore.

macaron on sunday

2010-04-24T08:07:00.000-07:00

Visited Su's work place on Sunday to made some macarons , it was little different experience as usually i do macaron on my work kitchen and this time its made at home.thank god that Su's work place were well quipped . a little not used to as her whole family were there , and other's were looking at what im doing , because i used to work without audience around.....shared what i know about macaron with Su's and her assistant AKA "AH Girl"...not much to talk...let those pic speak instead

its always happy to see those Macaron soldier turns out right

Peanut butter with raspberries jam

half way to go........ married together......lol

wanna piece of me??? love those angle shots..... okiaaa , times up, lets have a bite...... behalf of my buddy birthday...happy birthday Leonie luar!!

olive oil with strawberry gelee

2010-04-17T06:58:00.000-07:00

olive oil ...a very very familiar ingredients which will naturally link us to think of pasta and Italian food , its very seldom to be seen to link with dessert ..yes..desserts ..even myself . try it out and it was great, the texture of the mousse were so smooth with a mild olive taste , combine with strawberry gelee, it just balance up the over sweetness and milky taste of white chocolates , i dint follow the full recipe as I'm short of ingredients , but i believe it will be more bazaar if followed 100% , the missing part were , whole olive chunk and lime chiboust (which kinda more work ).....

interior design......is also part of my inspiration. the layering shots

a courtesy to thank su again , as all photo above were taken by her dslr .... she's damm good with angle shots!i tried to use her dslr...its just so so so satisfying ......!!!!!!

meet up with a cake artist

2010-04-10T09:18:00.000-07:00

i just met up with SU known as delectable su who were talented with her cute cupcakes and custom made wedding cakes . notice her blog 4 years ago but we never met until recently , very friendly as we chat up to half day about pastry, lol! its pretty fun when you found a person who had the same interest , a cake designer who drags my gym time away,prove that how much pleasure i have through out the conversation .adore her cute creation , 1 word to describe ....ADORABLE. its very good achievement for her as she were able to own a cake boutique in this young age .

look at those lovely cup cakes

she is kind enough to gave me a selection of cupcakes,box of truffle, the box were cute and just suits those cupcakes well, lovely!

selection of 3 , vanilla , chocolates , ginger....it changes my perception towards cupcakes which i thought overly sweet , rough icing , and oily...but , these 3 are totally different , its moist and fresh and its using Italian butter cream. for more info visit Delectable Su

back to myself , as the orders never ends, the second order just arrived after the cheese cake, this time they dont want cheese cake , again its for elderly .this time i pick my own favaroute , praline milk chocolate, hint of nuts compliment with milk chocolate layered crunchy base learn this from a book...... re producing it was a pleasure...simplicity is my key..........

and my philosophy

气死蛋糕.........cheese cake

2010-04-04T11:56:00.000-07:00

Its a order from a owners old friend...as they only wan something usual and casual....it don't have to be fancy nor multi layered..so without thinking much. as they always mention about secret recipe cheese , so "I SAY CHEESE". made it with Sabayon method, lighter taste as compared to those recipe called for only cheese recipe. a little hint of blueberry filling to make it more pleasant for those elderly, because most of my elderly relative , friends and neighbor even my mom always mention when i used to bake at home during my diploma time few years back......Ah boy r.....when you wan to make "BOOBELLY cake" (BLUEBERRY CAKE)......! as the tangy sensation or blueberry balance up the sweetness and creaminess of a fresh cream cake they used to have aka ..."non dairy cream" type cake.

fruits were fun to play with , the natural colour of fruits were eye pleasing , a food art element from mother nature. As the cake were white.....its another reason to urge me to use them as the colour contrast would be sharper .Imagine as you are drawing and coloring a piece of white paper, that would be so much joy.I would say Japanese chef plays with fruits VERY well , the colour contrast were great and the fruits arrangement were very "3D" too.

in the other hand....fruits can be very expensive too. beauty has price, strawberry , raspberry , fresh blueberry...etc ...these sensitive babes don't come cheap. Apple is nice to use, how ever...the freshness appearance wont last long even if its soaked with salt water.......another point while playing with fruits were, sharpness of knife is also important, it makes cutting life much easier....I'm using zwilling J.A. Henckles pairing knife, it work fine for me as the blade were thin and flexible.still ...room to improve for me on the fruit chapter ...especially cutting skill.till next time.........................hope you will like my mini fruit botanic on the cheesecake;-) i need a better boxxxxx xoxoxo

CAKE = BUTTER CREAM+CAKE ²

2010-03-29T10:19:00.000-07:00

CREAM....a very common terms when talking about pastry making. its usually act as a floating agent in mousse or , simply whipped up to a creme Chantilly to assemble on cake or as a garnishing .....other than that it also called in some recipe to enhance the creaminess for the end result. so , what do you think of CREAM ....what's the impression of cream given towards you? most of the time , when i went for birthday party or gathering, i used to notice most people will have a habit when it comes to serving the cake....picking up strawberries and scrap away those cream....or some might ask ...is that cake made from cream? then ...yaiks..im cream phobia kind of person..! or even some elderly have a kind of formula that stamp in their brain...which is "CAKE = BUTTER CREAM+CAKE ²".conclusion..nonono...its oily junk food!! for your info...there is a time where butter cream were widely used by local confectioners .....i still remember when i was still a kid , cake at that time were either coated with flavoured butter cream and cover with almond flake or chocolate rice garnish ....and ice cream cake, which consider a more expensive and BAZAAR kind of cake! those days impression for cakes still stamped on most people thoughts now days. the reason i started this post is share what i know about cream, and hopefully will change most people perception towards cream .first of all...whipping cream falls into two main category which is non dairy and dairy ,which means non dairy were produce from artificial fats such as vegetable fat and etc...were dairy whipping cream fat source were from milk fat .

An example of non dairy whipping cream.this is rich topping which widely used in cake industry on local market.the 2 major factor which attract confectioner to used non dairy cream would be its cost and its volume. non dairy cream has better stability compare to dairy cream thus , it has more whipped up volume , and its cheaper . more volume means more profit, that's a tactic to satisfied consumer vision , to be honest , how many of us chose to spend on cake because of its SIZE, especially Malaysia ....no offense as i only did some survey , most of the answer were SIZE ...as Chinese would like to say....“好大块，好低食”（very large portion, very worth to eat). another advantage of non dairy cream is lactose free , so it can suit those who were lactose intolerance . the down side would be the mouth feel , and the flavor would be less pleasant , the after sensation of this cream would be oily and feels like there's is a layer of fat cling on your tongue and mouth . here's a little history of non dairy cream . non dairy whipping cream usually were sweeten by manufacture , it also comes with un sweeten form.

these were few sample of dairy cream i get from net, there is few different category in dairy whipping cream depending on the fat content percentage stated on the packaging... usually which use for whipping were 35%-32% which also called heavy cream for whipping purpose, and another 1 is light cream which contain 20% of milk fat , lastly is the very rare type seen in Malaysia market is double cream 48% fat content. it has the pleasant mouth feel and the flavor is much more creamier compare to non dairy cream .as a floating agent in mousse , or whipped up with sugar as a creme Chantilly to layered on cakes , i personally would prefer more on this compare to non dairy cream. the down side of the cream would be less stable , more sensitive ,less volume and the price is more expensive. not many confectioner using it as a matter of cost and less profit.

butter cream another hand , is another type of coating which using butter with sugar aerated with a k beater mixer attachment ....there is various type of butter cream as well , simple butter cream ( only with sugar) ,Italian ( with meringue) and french ( with pate bombe) ..simple butter cream would the widely used among others as its less time consuming but , its also sweeter compare to other type of butter cream. some confectioner even blend with margarine to make it more volume and stable as margarine consist of emulsifying agent and have a higher melting point ,thus it can resist for higher temperature . butter cream can be very pleasant to eat when the correct amount is used ...a very very good example ..opera . if its amount exceed ...the result will be like eating a spoon of butter straight to your mouth!

hope this will change your perception towards CAKE = BUTTER CREAM+CAKE ² and CREAM.....next time ...ask .... whats the cream been used to coat or layered before you eat or purchase....so you will know which suits your personal taste most. this post is not meant to critic nor insult .... every cream exist because it has its own value and purpose.

a little 18SX entertainment..shall we...lol;-P

A piece of nostalgia on august 2009

2010-03-06T02:41:00.000-08:00

my ex- colleague just passed my certificate and diploma for FHM august 2009 on KLCC .......! time fly so fast, its been half year plus since the competition ends..........i still remember im damm down and disappointed at that moment after i dint get any medal .....erghhh! I'm a guy which always go easy on academy and other results, but its different for this time....perhaps that's the most disappointed thing in my for the past 24 years i ever encounter ! though , its still a very beneficial experience , most important thing is that i had came out a concept that i wanted to express on stage ...patisserie Eden , nature yellowish apple green as inspiration , floral as element.

pieces of august 2009 nostalgia should buy lottery on this ....lol

participation certificate look i have myself a new name chong kP wai....zzzzzzzzzzz proud to be the owner of this EXOTIC TEMPTATION..............if i would have a chance to participate .......i wonder what it will be........................??????????????

Crunchy Ceylon........and happy chinese new year

2010-02-13T00:30:00.000-08:00

its been awhile i dint post something regarding patisserie.getting my engine started as I'm been frozen for few months , I'm always worrying that I'm losing touch , sensitivity towards chocolate , decor, and etc......patisserie is skill work so , it does happen sometimes that we will lose touch ! chocolate ,is my main concern where my finger is my chocolate thermometer , started to do chocolate . a little cocky at first because i had no chocolate warmer now, so i have to reheat tempered chocolate time to time, feels a little inconvenient , miss my hotel chocolate warmer.....!

im no longer producing this mess........forget about the mess....i miss my warmer not mess.....lol

as for these year Chinese new year, its not same as last year where i so far don't have any colleague to play around with , the kitchen where still remain calm, and I'm alone working in the kitchen , playing my songs on laptop , ahh , i think this is the most relaxing moment since the day i started my work life, no function, no last minute order, no annoying faces , no politic ! its just me with my patisserie, splendid moment ! the kitchen is almost like own test lab and playground!!!stresslesss....a work heaven ...........temporary

well,no crazy dude around, so ain't so happening like last year where a bunch of crazy staff playing like monkey ......pull sugar, "curi makan" , get angpow from various chef.......! feels like drinking tea , so with chocolate pieces of chocolate i made, so came out a Ceylon crunchy, a crunchy rice crispy praline based , layered with Ceylon Bavarian. Ceylon had a very light taste, but surprisingly, milk chocolate and hazelnut praline boost it up , a T time sweet snack .

so again , weather is damm hot these days, so i made some MINI (size of a thumb)chocolate fan to keep cool..nah...! these were just made for fun ! anyway,wishing all of you out there ....gong xi fa cai......and have a splendid tiger year.....which the zodiac year of mine, ops ...age been expose ....!

tiger year slogan malaysia style..,,,,,..belum cuba belum tahu , sudah cuba hari -HARIMAU......

2010-01-28T08:38:00.000-08:00

part of my" sabou lang chang" aka kitchen utensils to kickstart my dream for this tiger year

chinese new year were just around the corner.....new year, new resolution. my zodiac were tiger , and its tiger year which is my year, roaarrrrrrrrr!!!!! tiger rox...i envy those chef who had their creation taken pic by those professional photographer , and i always hope that 1 day , i owned an album of my own patisserie taken by professional photographer too, and yes .....it eventually came true......the whole photo session goes well....im now waiting for the end result , a copy of my very own ............first time ....lol! as you all know , im setting up a whole new kitchen , my own personalize kitchen , where i try to avoid those arrangement mistake i observe from the past places i work before..............!

what i was hoping for this year....A splendid tiger year for my new courier !!!!!! i wish my patisserie would be big seller in town for first launching ..........ya.....im not sure whats gonna happen , but i do hope , my parents , my friends , my very sifu...............would witness that ....chong ko wai is start to growing thanks for the all support given from you all. try to not let you guys down....in conjunction with nuffnang tiger run.............you hear me , "i wan my patisserie to be best seller on town".............tell your feng sui master , im a tiger, try me out because, I CAN RUN 。。。。。roarrrrrrr...just like patisserie ...."belum cuba belum tahu...sudah cuba hari - hariMAU..."

utensils bargain spot

2009-12-30T10:54:00.001-08:00

wanna share some of my WEAPON collections( AKA kitchen utensils) bargain spot...its been long time dint handle cake , so i would like to share what im dealing with hopefully u guys will find it helpful.....!!having proper tools is essential ...its like going to battlefield for war, soldier needs a good weapon, the more advance the better!!! as pastry utensils are always so pricyyyy!!!!selecting my own tools is really a whole new experience , its a PLEASURE i would say!!!lol! knifes...offset spatula and nozzle, these are my major concern for utensils part, where knives will enable your cake to be more "clean cut", spatula enable you to spread things more comfortable where the flexibility is very important for spatula, nozzle is also essential, material used to produce also come into consider, the most LUXURIOUS kind is made from copper , but a pcs of it will cost u a lot, but the beauty of it were very durable, while choosing nozzle , please take note of the "hardness" and look if its a 1 piece steel with out joint part or it had a very rough joint part..avoid those joint part type of nozzle because its not worth to spend on it, you might end up pissed off real soon !

talk about knifes, you can find the most blunt knife in pastry kitchen , because most of pastry commis only know how to use knifes but dint know a proper way to sharpen it....lol! sometimes we notice a knife same brand , same Length , same blade but the price gap where so much difference , well the point is lay on the handle, some how there is forged knife and attachment knifes, forged knife means the knife BODY is link till the end on the handle , meaning that its more durable...while attachment knife means the knife body Length is only until the handle of the knife and with just a bit more extra length to attached into the handle , the price is more cheaper , the knife with the handle will loosen sooner or later depends on the quality .

As i mention earlier, i do went over places like pudu, pasar road near my primary school , you can find substitute for certain item which is not so critical that affect your work , but don't aspect good and friendly service , and be prepare to negotiate with the shop keeper, because some item price were not fixed and lady's please dress up moderately , not so "ahermm" sexy as you will find yourself very OUTSTANDING among others...you know what i mean ,lolz!don't be too fussy and demanding when looking for utensils over these places and the show unit is usually coated with dust.....

most of us like JAM on the bread , but not on the ROAD........because it will PEAssss you off! FORKKKKKK here's another place where you can get QUALITY , professionals utensils, and euro style cookware as stated on its sign board, its located on plaza damas near mont kiara sri hartamas. main entrace......... being chef also hard...look....have to juggle to impress your guest ....@@! the unit is DUST free ....lol! and its air conditioned inside its showroom, and sales person is ready at your service ! cooper pot.................roughly RM 1k ++......! by the way , for those who invested induction cooker , cooper wont react with it !they carry mainly matfer product which is seldom seen on other places droollllllllllllllll look at those sheen , again drooollll............Britney Spear ( you wanna peace of meeeee)@@

Giesser knife section spatula heaven machinesss,,,,,,,,,,,,, phewit......look at those sexy ,gorgeous gadget!!!!!!! aren't they sexyyyyyyyyyyyyyyyyyyyy!!!!they probably singing Pitt bull against me(i know you want meeee)@@!

Eurochef Malaysia Sdn Bhd Unit P-1-21, Block P Plaza Damas No. 60, Jalan Sri Hartamas 1, Sri Hartamas, 50480 Kuala Lumpur, Malaysia

Tel: +6-03-6201-8863 Fax: +6-03-6201-4057

whats inside???

some review on cake frame..till next post..................!

once upon a time primary school

2009-12-16T07:24:00.001-08:00

really sorry for extremely lack of updating my blog,due to dealing with suppliers , from east to west..lol! its been really whole new experience, especially dealing with supplier and looking for equipment and utensils! all things have to be done myself, no longer simply request from chef and get what i wan , everything have to explain A-Z in order for better understanding for my boss !!ya the person who spend $$$ ! the more i deal with this , the more i found out why entrement gateaux is so difficult to survive in normal cake shop ......! and welcome to reality world CHONG KO WAI .... if you are no body , no body will give A F%^K to you , that's MOST of the supplier did to me, of course there is some good 1 ! i believe when you tell them , im form hotel , the treatment would be so much difference , if you tell them you are from XYZ kitchen , they would reply you very automated speech, so dramatic until it sounds like this: "helloo, who is this "? from....? ohhh....aiya , line not clear , very noisy la, can i call you back later...duuuuuuuuuu!!!and they never bother to give you a call later!! that's how realistic they are , that's the most DULAN thing I'm encountering now!! i just found out driving whole day is more tiring then you work whole day....traffic jam....zzzzzzzzzzzzzzzzz ! im like a taxi driver .......traveling here and there......!!!!

i swear i will remember all of those F*&K*& name , this industry is not that big, 1 day if we might meet again ,just wait!!! argghh........reality !!!!!lol! but , there is still good thing happen, i get to meet some nice supplier too, not all of them are bad after all^^ ! since im looking for supplier and stores , get to know more places around,lol! ahh, rely on my nokia gps so much!well , since i bump into quite some places, i eventually bump back to my PRIMARY school located at PUDU ， pasar road ( 半山巴）, place which trigger my childhood nostalgia ! A place where I'm still a kid and without so many complicated thoughts !!

how would you feel if you pass by your long liven primary school, especially after so many years, those teacher who bamboo you , those naughty boy who bully you, those girl you once admire......and those silly things which happened !!!

the logo of my school SJK(C) chin woo kl

the front entrance........now it looks so much better then it used to be.....

the road inside were improved too

i cant go in so i just took pic outside the school area, still remember those bee hoon soup were just 30 cents and with RM1 you can have lots of food already , with 30 cents now , you cant even buy a candy ..wtf!!!! ahh....the bad smell ......that's the market at pasar road , mom use to buy vegetable and stuff to cook.I'm use to work in hotel , has been surrounded by luxury stuff and buildings , its quite memorable when passing through this places...

what I'm doing over there? because you may able to find some cheap utensils that can replace those expensive utensils, identifying which tools you can substitute with cheap 1 might save your money

here's a hainanese bread supplier bakery located around the market , their hainanese bread were quite nice!!! toast, spread with salted butter and coconut jam( kaya) accompany with a cup of coffee.........superbbbbbbbbbbbbbb!!!

ninja assasin

2009-11-15T11:49:00.000-08:00

ok...for sake of free movie tickets ....here goes! this is the movie ninja assassin coming soon.......! now thats the original version...

now......for chef version.......thats.....ninja ，the patissier way.........we throw “HONEY STAR", and smash bad guys head with "COOKIE JAR".......and knock people down with “CANDY BAR“.................!"NOT THAT I MUST COME OVER NUFFNANG TO PROVE"

May i ask

2009-11-14T09:41:00.000-08:00

would like to do a little survey here...........how much will you willing to spend on a slice of cake say size of 4*4cm .....honestly!? and based on appearance of the cake...you prefer it to be full of garnishing or a simple yet clean touched appearance？ mind to tell which cake shop that you prefer most to spend on their cake..other than what i searched lately , orange bakery , san terri, Rt bakery secret recipe!

bad luck for me as i drop my nokia 5800 weeks ago...its kinda frust when i lost it ,love it so much, most importantly , i lost part of my contact , plz do msg me your contact number for who ever know me and have my contact number, my new number remain same as previous ;-) ......nothing much lately as the kitchen main equipment still under configuration, so will upload latest progress;-) ...mean while im currently seeking around for local competitors.....!im a super road idiot , again i rely on my nokia 5800 gps alot ....cant tour without it^_^

http://www.youtube.com/watch?v=o8Ke3CzMoAo < /param> here are some pretty funny clip i found on face book...kfc vs mcdonald,lol!

gonna start soon.......................................!

2009-10-31T03:44:00.000-07:00

its been a month i been stop working.....this holiday its somehow kinda too long! as it will cause a person like me becoming a lazy bump..... cant blog much because ain't doing anything new about pastry , ain't blogging things that i never done or experience before , feel like so fake if i blog about something i never experience , pointless..;-P , here i am...at coffee bean ....blogging ;-) ........my new job officially start on nov but still the machinery haven't fully setup and lots of things still haven't finalize .....changing my job as a pastry 3rd commis to a central kitchen pastry chef its a big turn over .....actually i never thought of taking this position as i always think that im still a 3rd comm is.....further more its a opportunity that bump into me.....seek for advice and most of them told me, still young , i have nothing to lose even if things goes bad.

whoot, a big turn over for me at 2009 , new phone , new laptop , new job ,new house( shifted to a apartment near my place with a very very cheap FRIEND price)....still the biggest changes would be my new job , its like a spring, from bottom shoot right up, well, hope this new job would lead me further! 2 things i will be losing touched which is showpiece i used to play with in hotel , and my beloved chocolate pralines and decor! I'm told to be prepare as I'm no longer a commis , and my responsibility are more heavier , WALK like a chef ,talk like a chef, be more confident ......its easy to listen such advice , but dont think its easy as it sound, lets pray...;-)

ok , even though i work in pastry for 2 years, i seldom visit local cake house or other bakery , because my view long gone towards french , japan and other country..no offend , nor trying to show how skillful i am or whatever , but seriously i never refer info based on local ....it started from the first book that really got my attention so DEEPLY , ya...i was so orgasm when i get to view it for the first time

its like a HORNY MANIAC FOUND he's PLAYBOY mag...wtff!!A voice appear deep in my thoughts ,that's the kind of thing im looking for ! from there , i start to shift my reference from local bakery to other place, JAPAN, FRANCE AND ETC ,internet and YOUTUBE become my info source , plus a guy i always mention. CHEF JOSEPH....who conduct me lots of valuable knowledge which i hardly get now days!

ya, whenever i cant afford to buy a book that month , will took a pick regarding those gateaux that caught my attention , as things move on, books that i aim becoming more and more expensive and even hard to get ;-p

im glad getting feedback from my previous post, HOTEL CAKE VS CAKE HOUSE CAKE, even received email from the bloggers who wrote the article about ANATOMY of entrement gateaux , very friendly patissie r;-)...and even emails ;-)

some might asked, did i study about pastry? yes , i did a diploma few years ago ,it was a total coincidence , i get terrible , vegetable, horrible, SPM RESULT , and i just bump into a institute which kind enough to intake student with 3 credit subject....bumping into first practical class like a total idiot, without any knowledge about pastry and baking, dint even know what the hell flour is;-P ...thank god i dint waste my mother hard earn money....!although lots of people say that its a waste to study diploma for this , as i had a option to be a Apprentice without study...well, after 1 and half year, im able to tell the difference between studied and not studied !its a big difference (IF YOU TAKE THE subject SERIOUSLY) ....!ok...i can bet.....HOW MANY chef in town can explain detail to their staff , why fault happen on the particular pastry ? i mean in detail....not those usual answer i get, over mix, oven temp to high, careless, over bake, or even ....i don't know, you just shut the F**K up , just followed as i teach , because im been teach this way ! don't mistaken that ,i dint mean those chef are not knowledgeable , they are since they are full of experience , but just lack of systematic way to express ...leaving the apprentice with doubt , thats also a factor making Malaysia pastry with lots of pastry making MYTH (AKA secret method making pastry). that's why once you study, you get to pickup or understand faster because of the theory you study before, and wont be mis guided because you are able to process the things people teach you, note...getting diploma dosen't mean you are one step higher then others and showing ego attitude while learning ....consider it as a foundation, learn with moderate attitude , ego because of the diploma might make you miss a lots of precious knowledge ! again...i would like to remind, for those who plan to take baking diploma or any culinary course...think twice....BAKE FOR FUN IS DIFFERENT FROM BAKE FOR CAREER .....! dont make decision to take the course when you are too excited ......!for real life example ....my classmate 42 student 39 of is girls, and only few guys.....i just get to know...only 5 person who remain in related field....!

guys , mind to tell which is your favorite bakery of cafe pastry you like most..;-)

diffrence ...........between so call HOTEL CAKE, & CAKE HOUSE CAKE

2009-10-16T02:33:00.000-07:00

Due to kitchen still under construction, my holiday had been extended :-p ..pro's i have longer time to relax.chill out with friends ， CONS were , i using my saving now instead of salary..gosh........!!well....im so so so sorry for not updating any new patisserie for so long ....! im been searching for some info for my new work place and found a interested link i would like to share , ANATOMY of entrement gateaux ! its really been well explained. even i plunge in for patisserie for 2 years , still cant explain it to others in order to let them understand more deeply! as far as i know.......most of the people used to differentiate standard of cakes by " Ohhh....CAKE HOUSE CAKE & HOTEL CAKES" instead of ENTREMENT GATEAUX and STRAIGHT FORWARD GATEAUX .............there is a mindset within them where HOTEL always have the better quality compare CAKE HOUSE ...reason were they ASSUMING hotel were using good quality ingredient .......where cake house usually wont ....BUT not exactly right ! ( no offense )...for short...straight forward gateaux ,for example...we can get it in most of the bakery shop like kings and etc, those were basically sponge layered with non dairy whipping cream or instant custard mix with flavouring , thats the kind of STRAIGHT forward gateaux we easily get in Malaysia cake house.....! different from ENTREMENT CAKE...it consist of multi texture ,mousse , sponge , gelee,tart based etc...! its more rich in texture and flavour combination......and the presentation would be more sleek and elegant , simple and nice..! but since entrement cake sounds so good but why is it seldom appear in MALAYSIA??? for my answer .......PROFIT..... yes ...profit...! entrement cake has a higher costing , time consuming and more utensils involved to produce ENTREMENT GATEAUX ...not much people appreciate and willing to spend for it.........compare straight forward gateaux ....! hotel have larger capital compare cake house , so ENTREMENT GATEAUX usually appear in hotel showcase instead ....that's why ...people used to say.........hotel cake and cake house cake....!Im SURE there were a lot of hidden talent chef in Malaysia but due to certain difficulty and pressure by owner to maximize profit .....they were forced to change the originality of patisserie in order to survive............well..in the end of the day ,chef's were also rely on salary or profit to survive...!i really hoped that ,1 day Malaysia would be like France or japan where people really appreciate the beauty of ENTREMENT GATEAUX ...............as I'm going to handle a brand new patisserie factory ....i also might be facing same problem as above soon....!!since im in holiday, some 1 suggest me to go try cakes around...for short...i tried a bakery , wont mention which baker, remain P&C .........these are few item i tried .....few days ago

green tea slice...ive been told its their signiture ......these were a example of straight forward gateaux...sponge+custard spread middle with very little Adzuki bean.....cover with green tea powder+ cake crumbs another similar version of its kind....sponge cake with ground hazelnut with some black sesame layered with custard

baked cheese cake .....

ok...this surprise me......because..i asked the cashier....is there any tarts they selling.then she pointed this to me AS A TART.....!i was shocked ...because it dint consist any single element of tart....ok...i understand some changes could be made...but this is going too far ,its running out of tittle......the based is not a sugar dough...its cheese crackers compressed...and the middle part taste like bottled whipping cream..oily and it clings on tongue........................a simple rule of a tart is pretty simple ....the based its made by basic sugar dough.....or a more flavourful sablee (french type sugar dough with additional almond powder)....so basically this is not consider a tart for me..............!but note that this pastry get more profit then those entrement gateaux!!!!

my last day at ONE WORLD HOTEL

2009-09-23T23:08:00.000-07:00

first of all.....i don't really feel like going actually , but sometime, i just have to move on..........! ya , I've been working for ONE WORLD Hotel more then 2 years, lots of struggle, lots of joy.....struggle as in learning new things which i never learn before, joy as in successful to master new things what i had learned.....still remember, the first time i step into this hotel , the building were still under construction which still full of dust , it was last 2 years ago..............until now...its been well renovated , time passed by so fast ,until now...i had submitted my resign letter. i would say its a very comfortable environment to work, and its convenient as well for after work entertainment because One utama were just next by ;-p .......most important thing , i never regret seems to be so much fun to work at my place, but who knows those hidden argument and complicated stuff behind , which i try not to expose out .....no place is perfect , thus ....I've tried to stay strong to face those fact !

this memorable corridor used to be full of dust due to construction.......its main excess for the staff by the time the hotel still haven't full operative .........till then due to my last day..............the malays where not around during raya season, so here are some of those monkey's in the kitchen , Leonie and Lawrence. trainee ERIC i looked so much shorter when hes around...wtfff

the WTF pose been fooled while hes laughing

PRETTY Rizal...the baker ormy Pastry chef....Chef Joas ..again i looked so much shorter

how's kitchen fair well ceremony will be????

they will make fun of you to the MAX

they dressed you up like a GENERAL............lol they hang you with KUEH weeeeeee.....the ANGKU KUEH MAN working macaron batter with bunch of KUEH on your head.....is not fun....lol the last MACARON BATTER for ONE WORLD HOTEL macaron shells i just love the macaron layout in such angle ...pinky MACARON SOLDIER using MACARON BATTER to makeup.....lol captain ANGKU KUEH........with He's dough hook ....wonder where's peter "NONSTICK " pan....;-P they also torture me with cling film....see how they LOVE me.........Wrap me like a dessert every 1 is ugly......if its WRAPPED.....lol its F***kin "WRAPPEDGLY"...they really love me so much...wtfff the time has come.......the" MANDI SESION " ........ there is no escape........................................................surrender see the girl beside..........laughing like a mad cow....the 1 who keep on saying SORRY while rubbing me with nasty butter on my head......yet laughing so loud still try to stay cool after being bath so bad.................with nasty stuff ..ewwwwww thats how CHEF's last might be.................................. somebody call 911..............plzzzzzzzzzzzzz

introducing...............the 3 CHEF's MODEL...LEONIE , LAWRENCE and BREADpitt ..wtff..lol

the CHEF WARDROBE 2009 the "HIGH WAIST SERIES" any 1 interested to invite us to be their chef jacket model.....lol;-p

this little pinky....lots of joy , lots of struggle.A song might remind people for something....A macaron also had lots of memories hidden behind it .......for me as a Patissier working in ONE WORLD HOTEL the last batch came out pretty well.....it dosent failed for the last time .............does it looks lovely for you?

the pinky MACARON by BREAPITT...............good bye ONE WORLD HOTEL..........................in the mean time.........holiday.....wakaka.........sorry for lack of update lately dear fellows readers......

my freestyle confectionary at culinaire 2009

2009-08-20T07:18:00.000-07:00

before i started to write about anything , i would like you to open the link above while reading my post ok;-)first of all, i would like to thank Chef Ila my ex C.D.P. , the person which helped.....giving opportunity to reach chocolate that close...she's a Malay , i'm a Chinese.....the were no racist in between us, she's more like my mom in pastry kitchen, a good chef doesn't mean something to do with the skill he or she had......sometime it's they willing to support and gave opportunity for you to progress............my friend once told me..im so lucky because she told my friend: tengok, saya buat kerja commis...tapi commis buat kerja saya, tapi saya gembira kerana saya dapat beri peluang kepada anak buah saya untuk buat coklat！(im doing a commis job , but a commis is doing my job which is chocolate...I'm glad ko wai had opportunity to progress in chocolate...!!! i was so touched..when my friend told me about this! secondly....is my Ex assistant pastry chef Joseph, which he used to make joke about my mistake....he's critic were in a hilarious way, mean but funny...thanks to him , i managed to make things better , i know sometimes its harsh , but its the way to improve....;-p

CHEF Ila....that's been a passed memory for me...she's now running her own restaurant in Kelatan...you see.....ppl used to say malay were bad....but i felt ...its not about races ...its about the own individual its self.....again, i appreciate the opportunity she given to me....

JOSEPH.......i would say...hes my baking 911, lol!（second right front roll..guy in black shirt) hes just to low profile to take pic....lol!he was the 1 who make joke out of my pastry mistake and presentation.......but its all for my improvement, so its good to have a good people to point out my mistake...we been still keeping in touched even after 2 years not working together;-)...again...still critic about my latest competiton work..lol ..as usual...he took example and make fun of my stuff...lol;-p and all the facebook support thanks to suituapui

after 2 years i get a chance to go for this...it was a good experiance for me during the first time...lots of thing which came out during competiton period..something that you never think of might came out from your mine!here were some pic i would like to share....well...i started with the theme of green...nature grass green.....i'm just lovin it..;-) cutting pastillage spraying pastillage with edible colour of course...but i don't want my nose to be yellow after that...so mask on...lol wtf look;-p packing pastillage in the box...I'm regret because of the petal of flowers first cake which come in my mind were ....yellow dome shape...exotic temptation...combination of strawberry jelly and mousse with exotic mousse tangy refreshment

the first trial i made something like this.....macaron climbing up to a flower...i personally do like this colour, shape and layout so do the flavour, but doesn't getting good feedback for this...but i still have faith with it, so i continue to refine

the larger actual size...still joseph lought at the flower...asking me to make it better...i was so down as i thought it will satisfied him this time......still stuggle to continue refined flower trying other method to apply colour

praticing

until i do alot and the final 1 i did and its using for the final presentation...i realize even you have to use only 1 but you have to make alot......those failed 1 were damm frustrated !it took me long time to just make this chocolate decor for the exotic temptation the yellow macaron for garnishing...it dint turn me down last minute, my yellow soldier ;-0 the final...............Exotic Temptation....finally i passed Joseph critic............but still he mention few point i could do better...but at least its better then the previous ,thanks dude......your critic drive me further. this is when your brain still looking for inspiration...even you are not working....it was taken at "In Q Box" first trial......green tea soya bean AKA GREEN SOY.........turn out in my mind this way;-) the final GREEN SOY the french chef beside me...;-)

bronze medal silver medal bronze medal

Maya hotel beside me

my Patisserie Eden...................it doesn't bring any medal...but will keep trying! and for the trainee....wen yang , wendy....leonie ...and lawrance...thanks for giving me a hand when i needed you guys ..thanks;-)and lastly....i had a wish list..........hope who ever will be kind enough to fullfill my wish list, anyone..lol............a book Chocolate Matter, Stephane Leroux(english version)

its over......until another 2 years

2009-08-14T09:21:00.000-07:00

still remember the first time i entered hotel kitchen...everything seems to be so new, full of excitement., especially when you pick up something new...like basic sugar decor, chocolate decor.....cake were different from what i used to know , i even bring camera to take down what i done before !!!! here were some picture i would like to share with you guys........

chocolate cake...for past 2 years, this is when you OVER exicted to use chocolate garnishing ..lol

keep on triying.... keep on trying to use what ever is possible to enhance the presentation...

the Opera .......................thats what i did last 2 years,and im honored to represent my hotel to take part in competition after 2 years...but sadly, i dint bring back any medal.......!

its officially over ............the competition ends.......and felt kinda down actually ....because i dint won any medal...... but thanks for those who support me during the competition period......the competition it self do let me learn something which might help me in future.by the way, i would like to thank those who helped me during my hard time on competition;-) ........ ! and during this period , it also reviewed those fake pretty faces become ugly where they use to say...helping each other....bla bla bla...those were all rubbish.......help with action not mouth...!im also glad to have Kenny Kong, one of the judges to let me know whats my mistake...i swear i would never done it again!lets talk about what I'm doing when i MIA on my blog...shall we?;-) ok...im kinda in love with green lately ....it some how makes me felt harmony...especially apple green with pure white , love the combination..! so i decided to do something nature .....that's how i started the whole thing, but my English were so so so KANASAI..so i express my thought to my friend ...and she came out with thispastry + nature heaven="Patisserie Eden".............so started to search for what i need for my setting...the first thing which took me long time to get it were the fake grass carpet, followed by cake stand. After looking for major stuff,its time for Little accessories ...thanks to SSF....it provide loads of thing i need so much..lol! the green carpet the first trial after getting a better stand and stones

after getting more detailed accessories ....stay tuned for the cake design on the next post;-)

6 more days.........................

2009-08-07T08:32:00.000-07:00

had my confirmation date for my category . free style confectionery , friday 14/8/2009, K.L.C.C. convention center ,RM 10 for the ticket ....feel free to drop by if you guys manage to;-) ....till then......really restless .....6 more days........here i am...with my restless face,plus water retention ,my face felt like a balloon....................................................................lol;-p

im not dead but really nervous..............

2009-07-26T09:01:00.000-07:00

i had left my blog not being update for awhile.........during competition time, for the first time....i felt kinda really stress out...... when the dead line is pretty near. lots of comment.....lots of doubt.......to change or not change......to listen or not to listen....not enough variety,not enough colour ,not wow enough..........those word is really bothering me to change my actual plan.......from now on........i made up my mind....so like it or not it still my presentation, its my stage.........win or lose , its still my effort and work! till then august 11 from now onwards..........try hard;-)

whats more stress out were heavy function coming in .......1000pax dinner where you have to prepare dessert for that amount pax , those who say....i like to make tiramisu......well , preparing for 1100 above is not a fun thing...lol! here some pic i manage to capture;-)

tiramisu..KENDURI style...wtfff the longer the better...lol

manage to annoy others....wtf...till then will post up the process of the competition.............

apolagize

2009-06-30T09:34:00.001-07:00

im so sorry for not updating anything lately....im currently busy preparing my cake competition.....for fhm....ogos 11.......promise will post up thing as i settle down....;-)......i so so nervous now due to time left.......start to panic...lol;-0 ..........have the cake module pic...but due to competiton period ..........its still remain p&c;-P

how do kitchen farewell look like...lol ;-P

2009-06-22T09:59:00.000-07:00

i had not being making anything personal pastry....i mean nothing happening...as hotel is cutting cost...its really difficult to make something when ingredient were out ..........until i cant manage to organize daily task and par stock level...! sigh...;-( .....and take caring buffet is boring ..been yawning because its damm boring.....!!!! been looking through my previous pic i took few years ago....aww...it feels" i miss those happy days" ...........back to the past...........................

when i was in school........everything were interesting......too many product to take away.....i miss my pair of girl hand.....because my hand were full of scar now.....lol;-p

the seniors.......when I'm working in breadstory.........I'm glad , because they treat me well....as a little brother....we eat ......we laugh....we "kap lui"...... we bake together as a team.....there were not many staff in kitchen .....but our relation were so good! happiest place ever... this is when u don't dressed your chef jacket properly....so lame...lol;-P john's ...."chukulut club"...lol my "CHUKULUT" club sausage bun..............is a very simple yet best seller.... a very memorable little bun i created......they have this new product development in breadstory which encourage baker to create something new , once your idea were selected.....they pay u rm 20 ! and they name it "heartbeat" well ....was after a girl at the time working near by....which is bakerzin...so eventually this came out...! took the money to dine in BAKERZIN....lol, have a wonderful warm chocolate cake over there....!;-p..! still, i left breadstory.........even though its like working in heaven.....able to went back on time........ but repeat doing same thing all the time just changed my mind to stay here for long.....!A relaxing place to work doesn't guarantee your future.....i really had great time over there, but still i had to move on to seek for more ! opening staff...................it seems like im playing survival game, there were only 4 left ....as pre opening team.....i'm naughty....so i would like to ask.....who do you think had the most STUBBORN look among all in the pic....lol;-0 come on......! thats...how...we .....gave ....farewell for the last day in kitchen...lol ! special treatment..lol!.....it not a new video clip...but it can be only part of my memory........

spalshhhh

2009-06-11T11:55:00.000-07:00

Receive a message from face book , its from a school mate, Emily ;-) she ask if i could make her a favor...her friend birthday , so she ask if I'm able to make her a cake...! in the mean time , I'm having a tight schedule and were running out of ingredient...........! i just tell her that i cant promise till i really manage make it on time, thank god it was lucky enough i plan 4 days ahead . i told her i gonna make her a milk chocolate mousse since she gave me the info of the birthday boy taste bud.....ok folks...some of you might think, whatt???? 4 days a head, that cake must be not fresh at all ewwww.....well , its a mousse , so it can be store for few months if its keep under proper condition ;-) she link me to a pic of mind in facebook which is coincidentally , that's what exactly i plan to do for her.........wink;-) but i ask her ,ehh,your friend got any PANTANG(supersticious) or not....because some Chinese they don't like square cake because of the angle were sharp to kill your luck, bla bla bla........ok , i also mention out that dont expect crowded garnishing , because that's just aint my style....(forgive me, im so kinda with attitude in certain things!)....!

its simple , chocolate mousse with hazelnut daqoise...! this is the small version made from the extra , its also use to test my new glaze recipe consistency and behaviour...... thank god......i was happy with it for the end result m because manage to make a clean touched for this.......the glaze were not too thick yet the angle were glaze properly......this is the risk im taking , once the glacage part is ruin, all my plan screwwwwwwed....!and thats the only cake i have........still， there were room for improvement for this ,if i had wipe out the access of the top, the whole cake angle would be more sharp and dimensional.....lets hope the next attempt will improve;-）

the final .........i wonder how many Malaysian could accept this??? its originated from a Japanese chef , kotatsu........ once the glacing had flaw......i cant make the colour splash on it.....thats why clean touched is important for simple decor that consist only few element...!this type of glaze is shinny enough to reflect your face! i saw my happy face after things turn out right through the gloss of the glaze...lol;-0 !

would you take this as your birthday cake.....lol;-p?? ya..sounds like "I'M MARRYING MY DAUGHTER TO YOU,SO TREAT HER NICE "...............;p