7. Chicken Profiteroles

Chicken profiteroles sounds, and indeed looks, so poshy-fancy.
But once you have the basics covered, it is simply a matter of assembly.
The French Choux pastry is more known to be used in sweet dishes, such as stuffed with ice cream and topped with a rich chocolate sauce for instance (to be explored in future posts). Continue reading “7. Chicken Profiteroles”

5. Marble Cake


Another recipe adapted from the kitchen of Bernard, the classic Marble Cake. The marbled effect is attributed to the delicate swirling of a white vanilla batter withe a slightly denser dark chocolate batter. Some of us may be over-zealous with the swirling, ending up with a mostly a chocolate cake rather than a marbled one. Well, I come bearing good news: this is a no-swirl marble cake! the marbled effect is achieved by spooning the vanilla and chocolate batter side by side (make possible the the formed batter), sort of like a checker board. As the cake bakes, the cake rises and merges the two batters beautifully.

Continue reading “5. Marble Cake”