ComeUndone

Despite the chilly temperature last weekend, I visited 9 chocolateries in four hours. You can read more about my tour route and tasting notes here: http://wscwong.blogs.friendster.com/desser...to_chocola.html Enjoy!

Personally, pouring hot syrup into egg whites/egg yolks is the only reason I still keep my handmixer around. I set the (heavy) glass mixing on a wet dishcloth, hold the running handmixer with my left hand, and pour hot syrup directly from pot with my right. FYI, I'm right-handed. I much prefer the control and visibility that I get with the handmixer. As soon as all the syrup is incorporated, I transfer everything to the standmixer and continue mixing. Of course, this is not too practical when you're dealing with larger batches.

My previous attempt (first time too!) with baking cupcakes in ice-cream cones turned out to be a success. You can find my baking notes in my blog: http://wscwong.blogs.friendster.com/desser...eam_cone_t.html some tips: - I did not bother to anchor the filled cones in a muffin tin. Too unstable. Instead, I put all the cones in a 9X13 baking pan filled with rice/beans. Even if the batter spill, clean up is easy - To transport the finished products, I anchored each cone in a clear plastic cup filled with coarse sugar. I used a second cup (inverted) to ensure the frosting did not get mess up during transport - Make extra. Some of the cones will inevitably leak because they cannot withstand the expanding batter during baking. Have fun! This is a crowd-pleaser.

I personally prefer pound cake or quartre-quarts recipes when I want a nice round dome for cupcakes. Butter cake (e.g. layer cake) recipes that I tried consistently give a flatter and less predictable top that I can't cover up even with the nicest swirl of frosting.

I liked the food so much I returned a couple of days later for lunch again: http://wscwong.blogs.friendster.com/desser...er_lunch_a.html

I suppose another report with picture doesn't hurt...the food portion for the bistro menu is huge. I'm not only referring to the dishes that I ordered...it was equally large for different dishes that I saw around me as well. http://wscwong.blogs.friendster.com/desser...day_lunch_.html

My 5-week stay in India is soon coming to an end. I really wish I have more opportunities to sample the great food in India but I will continue my eating adventure in Paris in a few days. In the mean time, here are a couple more entries on food in India: Some chaat that I had on my trip to Ajanta and Ellora: http://wscwong.blogs.friendster.com/desser...st_my_luck.html More on office catered meals, carrot halva: http://wscwong.blogs.friendster.com/desser...aterer_at_.html

New restaurant 3rd On 7th, aloo paratha breakfast: http://wscwong.blogs.friendster.com/desser..._of_feasti.html

Rasgulla and guava: http://wscwong.blogs.friendster.com/desser...icatingly_.html

Round up on great food that I ate on busy days: http://wscwong.blogs.friendster.com/desser...eats_on_bu.html

I sampled street food today despite my better judgement: http://wscwong.blogs.friendster.com/desser...lated_risk.html

Finds in Camp (M.G. Road and Moledina Road) including Pasteurs, Karachi, Budhani, and Coffee House: http://wscwong.blogs.friendster.com/desser...money_can_.html

I recall using a probe-type thermometer made by Matfer. Could that possibly be the brand you're thinking of?

A newly opened cafe Drool: basically desserts http://wscwong.blogs.friendster.com/desser...ind_drool_.html

More on our office's snack menu: http://wscwong.blogs.friendster.com/desser...is_snack_t.html

McDonald's India and Touche The Sizzler http://wscwong.blogs.friendster.com/desser...nding_real.html Indian Sweets from Pune Central Food Bazaar: http://wscwong.blogs.friendster.com/desser...p_and_i_ea.html Full review on Merlot: http://wscwong.blogs.friendster.com/desser.../11/merlot.html

Daily catered lunch and snack at the office: http://wscwong.blogs.friendster.com/desser...e_food_pun.html

Notes on Sweet Chariot Cafe and more on The Great Punjab http://wscwong.blogs.friendster.com/desser...eeling_so_.html

What proportion of pistachio paste to buttercream did you use? ← Unfortunately, I did not make notes on the pistachio paste to buttercream ratio. I eyeballed it by colour and repeated tasting. The ratio also depends on which brand of pistachio paste you use. Some are more potent than others.

I'm spending a few weeks in Pune and have opportunities to eat out quite frequently. I'll post mini reviews of different restaurants that I try regularly. Enjoy! http://wscwong.blogs.friendster.com/desser...ng_in_pune.html http://wscwong.blogs.friendster.com/desser...ic_and_bla.html http://wscwong.blogs.friendster.com/desser...ch_a_total.html

Just went to Perigee last night for the first time (kind of...I had their dessert tasting before). Over all, I was very impressed by the quality of the food. I have posted a more detail review here. I would file Perigee along with Hashimoto as my favourite restaurants in Toronto when I want to splurge and enjoy the chef's creativity & skill.

I went to Jamie Kennedy's Wine Bar last Friday & last night for dinner and wrote down my impression of both experiences. Enjoy! Friday night's visit Monday night's visit

From front to back: Pumpkin Cream Cheese Buttercream with Vanilla Pound Cake. Garnished with Maple Sugar. Mixed Berries Buttercream with Vanilla Pound Cake. Garnished with Chocolate Sprinkles. Milk Chocolate Tofee Buttercream with Chocolate Pound Cake. Garnished with Roasted Peanuts. I was totally intrigued when I read that people bake cupcakes in ice-cream cones so of course I had to try it. They look absolutely adorable! In order to transport the cakes easily, I put each cone in a plastic cup filled with some course sparkling sugar (looks like ice, doesn't it?). The sugar is perfect for anchoring the cone. I use a second plastic cup as a lid. This screams wedding favors to me, don't you think?

This is a link to their Jiyugaoka Sweets Forest location. This is a link to a review of their Nishi-Azabu main store in English. Not much was writen about their souffle though. Alternatively, you can search for "ル スフレ 広尾" in http://www.yahoo.co.jp to turn up a whole bunch of reviews in Japanese. Address, map, phone number, etc are available as well.

I would say as far as sweetness was concern, they were about the same (except for products from Pierre Herme which was considerably sweeter). However, most pastries in Japan had a characteristic lightness.