The Baking Blog of Patrissherie

Have your cake and eat it too

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Chocolate-Dipped Jalapenos

Posted by Trish on March 7, 2012 at 10:55 AM Comments comments (0)

These were a request from 2 friends, friends whom can really stand the heat. I personally cannot say I have yet to try one.  The request came from a friend whom found chocolate-dipped jalapenos on an online store.  At the insane price they were selling it for, I offered to make them one instead.  When the story got told to another friend, the request got extended also.

So out came milk chocolate-dipped jalapenos, drizzled with dark chocolate.  Too bad I can't review these bad boys, since I've yet to have one.  Maybe next time...

Blueberry Ice-cream and Black Sesame Ice-cream

Posted by Trish on March 5, 2012 at 7:00 PM Comments comments (0)

Blueberry Ice-cream V 2.0

In lieu of J's approval of the previous blueberry ice-cream, I had to revamp it.  Instead of making the custard from fresh bluberries as I did previously, I cooked it like pie.  It tastes like blueberry pie filling in ice-cream form.  The ice-cream is a gorgeous purple from the natural pigments in the blueberry skins.

Black Sesame Ice-Cream

Growing up, I love black sesame-flavoured desserts.  I knew I had to do an ice-cream variation.  Tiny speckles of ground toasted black sesame are found in the ice-cream.  If you've never had black sesame desserts before, I highly recommend it.  It's extremely flavourful compared to it's pale cousin.  It almost has a vanilla undertone to it.



Chocolate Pretzel Tart

Posted by Trish on March 1, 2012 at 5:10 PM Comments comments (0)

Remember the failed x-mas dessert of 2011? I do.  Very clearly at that.  Like I've previously mentioned, the universe hates me on x-mas and everything that I make fails.  It turned out so awful that I couldn't document it with a photograph.  I basically served soupy chocolate tart.  Well, I decided I wouldn't admit defeat to the Chocolate Pretzel Tart from the Food And Wine Magazine (  

I adjusted the whipping cream to chocolate ratio and it set beautifully. 

Instead of using powder sugar, I processed granular sugar with pretzels in my magic bullet.

Instead of pulling out the rolling pin to roll out the crust, I pressed it into my pan as I would with a graham cracker crust.

Lindt chocolate ganache with pretzel crust, topped with a sprinkle of sea salt and pretzel pieces

If you love salted caramel, you'll love this tart. It is the perfect balance of sweet and savoury flavours. Did I mention the chocolate of choice was Lindt? I almost went with Godiva but I think J loves Lindt more. Which would you prefer, Godiva or Lindt? Or perhaps a 3rd alternative? I went with milk chocolate as suggested by Food and Wine, but I'm pretty certain I wouldn't mind a dark chocolate version.

Gotta love eating your cake and having it too.

Ice Cream Fiesta

Posted by Trish on February 8, 2012 at 1:00 PM Comments comments (0)

I remember my very first day in high school, there was an ice cream fiesta to welcome all the newcomers.  11 years later (god, i'm giving my age away), I'm bringing back the spirit of an ice cream fiesta.  J had bought me the ice cream maker attachment for my kitchenaid, and I LOVE IT!!!  He's requested I churn out at least 4 pints of ice cream before I leave for work.  So off to the kitchen I went!

First came the silky rich chocolate ice-cream with mini rolo candies hidden within it. 

The rolo candies inside were surprisingly a great texture when frozen.  There's nothing worst than eating frozen candy that can literally take off a chunk of your tooth.  J was quite happy with this one.  Whom am I kidding? J was happy with all of them!

Next, came the blueberry rich ice-cream.  This one came out ...different.  Things that went weird with this one:

1. It took less than 10 minutes to churn to become ice-cream consistency (compared to the average 30 minutes)

2. It took forever to fully freeze afterwards.

3. The texture was kind of like frozen whipped cream.

Troubleshoot:  I messed around with the original recipe.  I omitted milk which may have contributed to the texture and temperature issue.

Verdict: It was still yummy but it needs work.  The chocolate one overruled by several points.

Lastly, I made my personal favorite: Cookie dough!!  This one has chocolate chip-almond cookie dough incorporated into a honey-vanilla ice cream.  I was the first to crack into this bad boy and I'm so glad I did because this pint turned out to be my favorite of the three.

(Not sure if it was because the pale creamy colour didn't catch enough light, but the camera didn't like photographing the cookie dough ice-cream.  Maybe it was a sign from the universe telling me to just eat it instead.)

Due to the croquembouche, I didn't have enough time (or eggs) to churn out a 4th pint.  It will have to wait until next time!  Ideas?


Posted by Trish on February 7, 2012 at 5:30 PM Comments comments (0)

Croquembouche is a tower of cream puffs enveloped in a hard caramel.  Since I'm not a huge fan of hard caramel, I chose to envelop it in chocolate ganache instead.

Each choux pastry ball is filled with home-made vanilla custard and drizzled with chocolate ganache before it is stacked into the monstrous tower.

Another item off my baking list! Delicious!

Sparkling Cocoa Cookie Recipe Review

Posted by Trish on January 27, 2012 at 7:00 PM Comments comments (0)

Happy New Year everyone!

Over the holidays, I went on a cook book/baking book haul.  One of the books were Desserts 4 Today by Abigail Johnson Dodge.  The book's speciality is the ability to pull together desserts using only 4 ingredients.

I tested their Sparkling Cocoa Drops recipe which consisted of flour, cocoa, sugar and butter.

The book also includes a list of additional add-ons and substitutions you can make to the recipe itself.  I chose to use brown sugar instead of white sugar as an option suggested by the author.

The results:

1. Cookies were visually unappealing.

2. Cookies were extremely dry.  Even J wouldn't eat them.

3. Cookies were bland even though the cocoa taste was too strong.

I believe the author's focus on having only 4 ingredients to make this cookie took away the recipe's potential to make a yummy and appealing cookie.  It really needed an egg amongst other things like vanilla.

I give this recipe:


Fall Cheesecake

Posted by Trish on October 22, 2011 at 2:50 PM Comments comments (1)

I love cheesecake, not only because it's absolutely delicious but because it is so versatile.  Cheesecake can be as simple or as complex as you want and the only limitation is your imagination.

The weather is getting chilly, so I got inspired to incorporate fall flavours into my cheesecake.  This is what I ended up with:

Ginger snap crust. Brown sugar cheesecake. Topped with ginger and cinnamon poached pears.

Check out my new toys!!  These babies (4 inch spring form pans) were a steal.  At $2.50 a piece, I'm hoping they perform just as good as all of the other products in the Wilton line. (Check out your local Wal-mart for availability).

Ginger Snap Cookies For The Crust

Ginger-Cinnamon Poached Pear

Assembled Cheesecake (Before going in the oven).

Voila! Brown Sugar Cheesecake on Ginger Snap Crust, Topped with Ginger-Cinnamon Poached Pears.

Coconut Cupcakes

Posted by Trish on June 21, 2011 at 10:35 AM Comments comments (2)

So lacking some inspiration, I asked my friends for their favorite desserts.  Here's the list they came up with:

Le Mille Feuille aka The Napolean

Carrot Cake Cheesecake

Home made Ice Cream

Baked Custard or Flan

Coconut Cupcakes

Chocolate Mousse Pie

Reese's Peanut Butter Cheesecake


Chocolate Lava Cake

I previously mentioned how I managed to ruin 2 batches of cupcakes.  Well let's add another 2 batches to that count for this recipe before I realized the culprit: my baking soda.  For some reason, although the baking soda passed its leavening test (add vinegar), it made EVERYTHING taste like solid baking soda in the finished product.  The amount used is average too.

So finally, batch 3 omitted the use of baking soda and subbed baking powder. Oh the heart ache bad ingredients can cause....

To maximize the coconut flavour, I used coconut milk and coconut extract in my cake base and continued my theme in my buttercream frosting.  Finishing off with toasted coconut flakes.

So this brings us to an end of June's postings...see you in July~~

Strawberry Rhubarb Chocolate Cheesecake Pie

Posted by Trish on June 16, 2011 at 8:35 PM Comments comments (2)

J one day asked if I could merge his two favorite desserts: pie and cheesecake.  Why not?  It would almost be the turducken equivalent of desserts.

Taking advantage of the summer fruits, I made the strawberry and rhubarb pie filling to complement the chocolate cheesecake centre.  The pie filling sat on top of the chocolate cheesecake wrapped within a flaky pie crust.

Why this works: Both pies and cheesecakes bake at the approximate same temperature for the same amount of time.  Thus one section will not be overdone or underdone.


Each individual component was executed perfectly... my crust was flaky, cheesecake was decadent and fruit filling had the right amount of tartness.

So what went wrong?

I skimped too much on the pie filling.  I made approximately a cup and half of pie filling in fear that I would over load the pie.  Reality, because the chocolate flavour was so intense, it needed more fruit filling to offset the richness.

J also felt a classic vanilla cheesecake would have paired better so the cheesecake doesn't take away the shine from the fruit filling.  This ones tastes like chocolate covered strawberries, in pie form.  To each their own?

Definitely nice try but will definitely be improved on the next one.

Conversation with J:

J- "um... it's........good.  The chocolate is really um...overpowering"

P - "sigh...."

J- "'s good."

P-"That means it's 'meh' at best.  Not bad, not amazing...."

J- "................................."


J - "I don't like how you know me so well,......"

New Toy Fail

Posted by Trish on May 23, 2011 at 12:00 AM Comments comments (0)

I recently finally purchased a Kitchen Aid Artisan Mixer.  Today, I threw out 2 batches of cupcakes.  Here's what happened:

I threw in the dry ingredients, turned the mixer on stir setting with the whip attachment and tossed in the wet ingredients a minute later, letting the mixer do it's magic.  First bite, the cupcakes contained pockets of salt.  Into the garbage they went.  

Pulled out the ingredients and tried again thinking it was a measuring error with the salt.  Threw in the dry ingredients to be stirred again with the whip attachment, and tossed in the wet ingredients once the dry ingredients appeared uniform.  The cupcakes are inedible!  There are pockets of bitter baking soda like random grenades.  Again, garbage they went!

I realized I was too dependent on my new toy to do the work and assumed it would mix uniformly as I would have manually.  Lesson learnt: check the mix or do it manually for dry ingredients.

No more cupcakes tonight.. 2 batches garbaged is enough for the day....

(photo courtesy of