What Say You? Wasabi!
I take my many hats (master of none, hehehe) off to the serious baker, the studied, and the pastry pros and am in awe of what they turn out, but I have ,uh, limited resources (if you only knew ...really!) so please excuse me for breaking some rules. I can’t help it! I am also quite proud of my “accidental” discoveries and epic fail bakes that my small circle of tasters love - thank you, family and friends!
I may be my own worst enemy and critic but I can’t help but forgive myself ; )
I’ve been told I should go into business (not easy as pie) and evolve from selling a few on request, to a) supplying a cafe or restaurant; b) selling online; and improbably, at this time c) setting up my own cafe. In an ideal world, I would do all that! Get a loan; hire an assistant baker who technically knows more than I do - just leave the creating and the tweaking to me; set up a birthday cafe (every day’s a party hehehe). Dream!
Here’s the thing: my baked goodies are non-commercial tasting and though rather ambitious (in taste and uniqueness anyway – or so I hope), I intentionally do not use ganache or make too expensive stuff since I don’t have a regular outlet or clientele. My “regulars”(suki in Tagalog) consist of four friends which dessert indulgence, cake gift and cookie stash I top up monthly.
Never happens, so I am told.
The chocolate cake picture here is stripped of all frou frou: my downtime and photo opp can only happen while the cake sets. I always forget to snap the finished piece.
Pat, pat, pat!
I amused them with my confessions about the accidental bakes and epic fail I somehow “saved” with flour and whatnot that turned into something else Apparently, I made tuille (which I’ve read about but hasn’t made) or employed some technique I haven’t even Googled yet.
something almost too sweet (white chocolate tastes like solid chunks of condensed milk) with a zing of wasabi to break the cloy. The lemon comes “clean” in the end.
Mae suggested something salty and I thought Nori strips (those dark green, almost black paper thin seaweed wrapped around sushi) baked like pretzels (don’t ask me how hehehe) or crisps you buy at the Japanese store (except I have a moist cake so it would only get mushed) . Hmmm...why not wasabi, pistachio and nori biscotti dipped in white chocolate?
P.s. Eating Wasabi – it is an acquired taste,some people aren’t that adventurous. I am – as long as I am not served brains, innards (save for isaw and tripe) and pets. Not even pigs and cows I’ve already “met” : )
BTW, wrote this two weeks ago but haven't had a chance to post.