Tiramisu Charlottes

I think I'm in love in Tiramisu again :s It's been a long time since I've eaten one, because I always felt so disappointed with the ones I buy outside. Since I've been making SO many mousse orders, and a lot of them were tiramisu flavored, I managed to eat some of the leftovers that I had :P For some reason, after tasting my tiramisu for the first time in a long time (I haven't made them in a year or so), I actually loved the flavor. To be honest though, I was a bit disappointed (again) in the slightly mild coffee flavor. Perhaps I prefer a more bitter tiramisu? Apparently though, most of my customers liked how it tasted now, so I decided against adding more. I can't let my own personal preference change my products. I have to at least consider the preferences of the customers ^~^

Tiramisu Entremet

I've been lazy. After all those hectic days of non-stop baking, I've finally gotten the chance to take a day off. Then I got super lazy and just wanted to catch up on doing..well, nothing really. Just resting hehe. During this time, I actually went through my pictures and realized that I haven't blogged about SO MANY things yet :s I think there's easily about ten types of things I should be blogging about. One by one I guess >.<

I'm not entirely sure if these cakes would be considered an entremet but since the previous posts were titled as such, I figured I would call these "Panda cakes" the same too hehe. I remember eating the absolute BEST tiramisu I have ever tasted in my whole life. And I've tried A LOT of tiramisus (what's the plural form? :s). The best I've probably ever tasted was when I was still living in Singapore. My family and I would used to travel down to Orchard Road often and my dad's favorite place to eat would be somewhere inside the Hyatt Hotel. We would frequent the Mezza9 upstairs or the French restaurant, Peter's Place, downstairs. Yes, I was still a child and I probably shouldn't be eating a cake filled with alcohol, but I did. Peter's Place, I remembered, served such delicious tiramisu, everyone would be fighting for it. I still remember the feeling I had when I first tasted it. It was total heaven. It's been years since then and I'm not entirely sure if the place still exists or if their tiramisu is still the same, but the tiramisu will always hold a place in my heart <3 as cheesy as it sounds. 

Chocolate Lemon Entremet

I apologize for the lack of posts >.< 

I've been completely flooded with orders. I've panicked, I've made endless batches of mousses, travelled across the city to buy supplies, and I've been piping countless chocolate decorations. I've quite nearly been working 17 hours a day trying to finish last minute orders and often find myself still working at 4-5 in the morning. Probably one of the biggest problems I have is that my kitchen utensils were not made for commercial use. Instead of being able to make larger batches, I'm pretty limited to smaller ones, which makes it harder for business purposes. I did recently buy another half hemisphere mold though, which does speed things up a bit (phew). 

The process of making and molding the mousses aren't exactly the hardest part for me. What I think is the hardest task for mousses like these are the decorations. Especially the faces. OMG the faces. I would make most of the faces out of chocolate, but always find them melting as soon as I touched them. 

Mango Passionfruit Entremet

I've been completely flooded with orders and buying baking supplies the past week. Even though I've been sleeping at 3-4 am every day the past week, I'm still loving what I do. I love it even more when I get to make desserts with flavors that I personally love myself. Out of most fruit flavors that work well in desserts, passion fruits would be one of my top favorites. I've seen so many creations (including Pierre Herme's mogador) that included this tart and sweet fruit. Back when I was still a child and living in Taiwan, my grandparents would frequently buy the purple skinned passion fruit for my brothers and I to eat. We would cut the passion fruit in half, sprinkle granulated sugar over the pulp, and eat it straight out of the shell. I remembered the passion fruit to be slightly sweet, quite tart,  and so very fragrant. After I moved to Singapore though, I could never really find the same type of passion fruit. When I moved to Indonesia, I still had a hard time finding it. All I could find were the ones with the orange skin and transparent pulp which I found quite tasteless (and mostly overly unripe). Eventually, I did find a sort of locally made passion fruit syrup in Indonesia that several stores would sell. The fragrance was pretty similar to the passion fruit in Taiwan but the syrup was loaded with a ridiculous amount of sugar -.-" Because I was so desperate for that taste, I survived by mixing a spoonful of the syrup and mixing it into water. Years have passed and I've grown out of drinking that sugar loaded syrup so I set out on a mission to find these passion fruit. I figured if they can make the syrup, they must be getting the fruit from SOMEWHERE.