In Honor of New Year
Hello readers. I know its been awhile since I’ve updated, but in honor of the Lunar Calendar, this one is for you. Its my chiffon cake recipe made with cocao for a chocolate cake base, filled with berries fresh in their own juices, and a light frosting made with cream and mascarpone (Italian dessert cheese). There are two chocolate mice on there to commemorate the “Year of the Rat”.
Cheers to the New Year!
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(Made by T. Hsu and eaten by Me)
Sweet Salties :)
If you haven’t been, downtown Los Gatos is the perfect place to go on a nice day. There you’ll find the most amazing french bakery called Fleur de Cocao owned by renowned pastry chef Pascal Hanvier. Me + Tina went and had a delicious chocolate-almond croissant! Unfortunately, the only picture I took was of their Croque Monsieur sandwich (made with Ham, Gruyere cheese, and Bechamel). Its the fanciest, tastiest ham+cheese sandwhich concoction I’ve ever had. Ever. The Gruyere paired with a very creamy Bechamel (a French cream) made for a perfect snack.
Here it is – an appetizer post until my next pastry adventure, which will be coming soon. I sprained my thumb this month so I’ve been on a baking hiatus. But I promise, you haven’t seen the end of Tough Muffin yet!
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