pomelo, coconut & yuzu cream puffs

pomelo coconut yuzu cream puffpomelo coconut yuzu cream puff

Growing up, I always ate pomelo with my grandpa because he was the only one willing to peel them. We’d score the top – always needing to cut deeper than expected to get through the pith – and then wrestle out the fruit from the centre (you can find some photos of the pomelo peeling process here) keeping the peel in one piece. My grandpa would then put a plate on top of the peel to help it dry flat into a flower, and thereafter it would spend a couple months dangling somewhere in the kitchen.

Nowadays I can peel my own pomelos (and I sometimes even cut my own pineapple! how I have grown), though I still look forwards the arrival of pomelos every winter.

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tiramisu cream puffs

tiramisu cream puffs: coffee creme pat and marsala marscapone cream in a whole wheat choux with cocoa craquelin

SAM_1050SAM_1065cream puff components

To pack it all into one sentence: these cream puffs are made of a whole wheat choux with a cocoa craquelin filled with a coffee pastry cream, topped with a marsala mascarpone cream and dusted with cocoa powder. Texturally, it’s a jumble of the best sort: the pastry cream contained within the cream puff is silky, the choux pastry itself is crisp, and the marscapone is rich and light. I did my best to taste and sweeten judiciously so that the sugar content was kept to a minimum, but it is still, through and through, a dessert. I am so bizarrely pleased with how they turned out. It’s very hard to go wrong with the flavours of tiramisu!

These cream puffs are making me doubt my baking priorities a bit – sometimes I focus more on playing around with flavour combinations, and they usually taste fine or even quite nice but it’s rare that I find something where the combination is just really so nice. I should rely on the wonderful wisdom of favoured combinations more often.

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cardamom, strawberry and rhubarb croquembouche (& 4th blog birthday)


So, it is true that the four year mark for tentimestea passed back in July. And it is also the case that I made this croquembouche back in July as well. So we’re running a bit late for a blogiversary post, and to be fair it would seem a bit more appropriate to have holiday-themed posts around this time, but this is all part of my new plan. I think.

Recently an advisor, whom, after making my acquaintance 3 minutes prior, described me as being rather reticent [in the context of poking people in the arm, of all things]. I was initially a bit confused and reticent to accept said description, but upon further reflection, figured that came with connotations of cautious, and probably a bit fearful. Fair enough, advisor, fair enough.

I think that sort of reticence happened here in the blog as well. I don’t need to fully recap all the anxieties around posting (see the last post for difficulties on thinking about something to write about). But I would say that maybe I’ve gotten a bit too worried about quality and about timeline suitability. I’ve found myself in a sort of paralysis–not wanting to post new drafts because there are still old ones or now the ingredients are out of season, but not wanting to post old drafts because I don’t like them anymore.

Anyways, now I’m planning to relax and embody the logo of–annoyingly enough–a certain popular shoe/athletic wear brand. Put up an okay recipe, or even a disaster with plenty of exposition, maybe a bit of a story, at least one decent picture, as well as a mildly coherent preamble. Hence, finally putting up the 4th blog birthday post half a year later without worrying that strawberries and rhubarb are out of season and that the timing really makes no sense at all.

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chestnut éclairs with speculoos craquelin: a collab with the writographer

The Cousin, impeccable speller (she is particularly precise with the accent aigu) and avid writer, has been one of the few recurring characters on tentimestea, having witnessed and aided in all sorts of strange baking experiences from disaster cake to vaguely okay cake. Over the winter break we once again tried our hand at baking something and these éclairs were the result.

That’s not all though. The Cousin and I both also share some involvement, in some capacity or another, with various forms of social media. In fact, The Cousin recently began her own blog, and thus as a more formal introduction, please meet The Writographer. She kindly complied with my request for her to write a guest post. Quite flatteringly, as I said that she could write about anything she pleased, The Cousin seemed to have found our baking session itself worthy of the blog post–sufficiently such that we have a play-by-play capture. As a writer and photographer, partial photo credit also belongs to her for this post! 

Do take it from here cousin. 

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