Apple Cinnamon Galette
Karlin Patisserie Blog
by Karlin Patisserie
1y ago
When we think of French patisserie bakes, we usually imagine those sophisticated looking entremets which show off a pastry chef’s finesse. Pastry chef would often cut and trim the edges of tart shells to achieve perfection in shape and structure. However, in recent years, I started to appreciate freedom and the beauty of it in baking. The rustic free-form galette tart truly speaks of FREEDOM. Freedom in mixing any colours of apple fruit that I love, as long as they bring harmony to the eyes. Freedom in defining the shape of a tart. Freedom to create and express myself is the greatest joy and h ..read more
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Matcha & Strawberry Shortcake
Karlin Patisserie Blog
by Karlin Patisserie
1y ago
Japanese strawberry shortcake is made of soft fluffy vanilla sponge cake, layered with lightly sweet whipped cream and fresh strawberries. It is a cake so popular in Japan, and it is a must-have-in-the-menu in most, if not all, Japanese patisseries even in Singapore. Strawberry shortcake in your country might look and taste entirely different from the Japanese one. In America or in the UK, shortcakes are crumbly biscuits, nothing close to a cake in both texture and appearance. I bet it is a non-existence in French patisserie. Perhaps this is a Japanese interpretation of the classic Fraisier Ca ..read more
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Honey Pecan Cinnamon Roll
Karlin Patisserie Blog
by Karlin Patisserie
1y ago
These honey pecan rolls are absolutely amazing! I am using the simplest straight dough method here to make the bread dough, whereby all ingredients are placed in a mixer and knead the dough to full development. It is the easiest mixing method for yeasted bread, and hence more beginner friendly for home bakers. However, the biggest disadvantage of straight dough method is that the bread would lack depth or complexity in flavour and texture when compared to other mixing methods, such as sponge and dough method, pate ferment process, poolish starter, or sourdough etc. Nevertheless, I find straigh ..read more
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Black Sesame Madeleine
Karlin Patisserie Blog
by Karlin Patisserie
1y ago
When you think of madeleine cookies, usually what is its shape? How does it look like? I guess you would most probably answer —- “shell shape”. Madeleines are classic French small sponge cake with a distinctive shell-like shape. And most madeleine baking pans come in different sizes of shell-shape cavities, some “shells” cavities are more elongated, while some are round that look almost like a hemisphere. Interestingly, in recent years, bakeware stores start to offer more creatively shaped madeleine pans, for example heart shape, cow head shape etc. And I got a fish-shape madeleine pan, which ..read more
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Strawberry Chocolate Tart
Karlin Patisserie Blog
by Karlin Patisserie
1y ago
I was thinking about what to prepare for a special friend of mine last week, and the idea of making a French-style strawberry tart came into my mind. To add a touch of uniqueness to this fruity tart, I decided to elevate its flavour to another level by adding dark chocolates. Normally, fresh strawberry tart is filled with vanilla pastry cream, but I think chocolate would turn it into a much richer decadent treat. A classic French strawberry tart, or tarte aux fraises in French, consists of three major components — the buttery tart crust, filled with velvety pastry cream and, of course, juicy r ..read more
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Matcha & Oreo Cookies Cheesecake
Karlin Patisserie Blog
by Karlin Patisserie
1y ago
Meet my new favourite cheesecake! It is a no-bake three-layer cheesecake, which comprises an Oreo cookies crust bottom, vanilla cheesecake layer and a Matcha cheesecake layer. I love this flavour combination because the sweetness of chocolate cookie and the vanilla layer makes the bitterness of Matcha green tea more mellow. If you are concerned about the matcha being overpowering, then this cake will give you just the right balance of creaminess, sweetness and bitterness. Cheesecake with beautiful colours There are a few tips about this cake I would like to share with you. First of all, the cr ..read more
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Genmaicha Avalanche Cake
Karlin Patisserie Blog
by Karlin Patisserie
2y ago
Compared to Matcha green tea, “genmaicha” is probably a more alien type of green tea for bakers. Genmaicha is a Japanese green tea mixed with roasted popped brown rice, hence its unique warm nutty flavour and rich aroma. At first glance, you might not be able to quickly distinct between matcha powder and genmaicha powder just by looking at their colour, but you can certainly tell the difference as genmaicha has a roasted nutty aroma. The brown rice kernels used for genmaicha are first soaked in water and then steamed, before being roasted to a burnt brownish colour. Subsequently, it will be mi ..read more
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Honey Bourbon Pecan Pie (Without Corn Syrup)
Karlin Patisserie Blog
by Karlin Patisserie
2y ago
Pecans are some of the most expensive nuts to purchase in Singapore and Malaysia. Probably because pecans do not grow naturally here in the Southeast Asia. According to Wikipedia, pecan is native to the southern United States and northern Mexico. It’s no wonder that pecan is included in state symbols of Alabama, Arkansas, California, Oklahoma and Texas. Interestingly pecan pie is the official state dessert of Texas, among all other states that produce pecan. Pecan pie is not that complicated to make. It starts with a standard pie crust or tart dough, as you would normally making a tart. Then ..read more
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Matcha & Coconut Muffins
Karlin Patisserie Blog
by Karlin Patisserie
2y ago
I never knew that matcha green tea and coconut could go so well together, until I tried this recipe and made some matcha coconut muffins. The star of these muffins are, of course, coconut and matcha powder. Very often, I get questions like “Which brand of matcha powder are you using?” or which grades of matcha powder should be used. Matcha green tea comes in various grades and qualities, but mainly there are two grades of matcha — culinary grade and ceremonial grade. Made from the youngest tea leaves with more delicate flavour, ceremonial grade matcha is made for drinking and it is usually mor ..read more
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Gardenscape Focaccia Bread
Karlin Patisserie Blog
by Karlin Patisserie
2y ago
Baking is an art. Don’t you agree? As a baker, we make cakes and pastries that are not only an excitement to the taste buds, but also appealing to the eyes. In recent years, I have come across bakers who transform cakes into painting canvas, on which they painted beautiful scenery, some with abstract brush strokes and brilliant paintings using buttercreams. Apart from cakes, some bakers “paint” on toast and bread as well. Those impressionism-inspired cakes and breads are indeed incredible. These bunch of artistic and creative bakers are certainly the Monet, Renoir, and Van Gogh of the baking i ..read more
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