Hi Choux Pastry is well known and loved by all.  The process of making is quite a lot of work but it yields a versatile pastry that goes well for any kind of fillings whether it’s sweet, savory or even durian.  However, my favourite is still custard cream or fresh cream. The easiest way to make custard is using the instant custard powder.  But I still prefer to make it from snatch as it gives you better nutritional benefit and I can have better control over the texture and taste. This classic choux bakes up into airy, tender puff that filled in with the custard cream, it’s so delicious and h ..read more

Hi I’m a huge fan of classic French choux pastry filled with almond praline mousseline cream.  I’ve been quite busy lately and haven’t got the time to blog.  There were so many joyous events happened.  I attended few weddings, baptism service, bible seminars, my usual volunteer works and many exercise outings with friends on weekends.  Just for the 1st half of the year, I had also traveled to Perth and Shanghai.  I had an enjoyable trip in Perth and also made a few new friends in Shanghai.  But this Paris Brest turned out really good that I told myself I must find time to put it on my blog.I l ..read more