My Love Affair with Disney

I grew up with Disney cartoons. And I had a wonderful childhood growing up away from my parents under the care of my beloved granny (and only went home to them during the weekends). Things were much simpler back then without supplementary lessons that many children nowadays are expected to take up. So long as I finished my homework and took my naps, I was allowed to sit in front of the television set and wait patiently for the cartoons to commence.

Being somewhat an unruly and impish kid who loved to tear around the neighbourhood with my cousins, I would always prefer to be outdoors having fun rather than being cooped up in the house with granny. But come 6.30 pm, I would, like clockwork, proceed home to wash up and wait for my cartoons. Life was simple and I was an easily contented kid, like all kids of my time.

I don’t watch cartoons much any more. But my love for the Disney characters never dwindled, and where practicable, I would still be indulging in my childhood fantasies like regularly visiting Tokyo Disneyland and buying any merchandise associated with Pooh Bear and his gang.

About half a decade back, cookie cutters in the shape of the more famous Disney characters produced by a Japanese company took the Asian baking world by storm. The cookie cutters were so cute most couldn’t resist buying them to either bake cookies for their children, or to satisfy the inner child in them. Guess it was a no-brainer that I must lay my hands on these adorable cookie cutters.

They were not easy to locate, and impossible to find in Singapore (back then). My first two sets of these cookie cutters (Mickey-Minnie, and Pooh-Piglet) were found in a extremely-difficult-to-locate bakery supplies shop in Taipei. Subsequently I added more sets to my collection and every time I visited Tokyo, I would make it a point to check out Tokyu Hands in case they came up with other designs. At last count, I have 5 (or 6?) sets of cookie cutters. I’m a hoarder, I know.

Recipe: Simple Butter Cookies


  • 180g cake flour
  • 20g corn flour
  • 100g butter, room temperature
  • 80g caster sugar
  • 1 egg yolk


  1. Sift together the flours in a medium bowl. Set aside.
  2. In a large bowl, add the sugar to the butter in 3 additions. Beat till light and fluffy.
  3. Beat in egg until combined.
  4. Add in the dry ingredients in 3 additions. Stir with a spatula to form a soft dough.
  5. Double-wrap the dough in cling wrap, flatten with a rolling pin and chill in the refrigerator for at least 30 minutes.
  6. Preheat oven to 150°C.
  7. Line a baking sheet with baking paper or silpat.
  8. Remove dough from refrigerator and roll it out on a slightly floured working surface.
  9. Cut out dough with slightly-floured cookie cutters.
  10. Bake for 18-20 minutes, one tray at a time.
  11. Cool on baking sheet for 1 minute, then transfer to wire rack to cool completely.

Yield: 25 cookies

I swear by this simple butter cookie recipe because it is so simple the dough could be prepared by anyone, even a child, under supervision. Another important reason for my love of this recipe is the step of chilling the dough prior to cutting it out. I have warm palms so most roll-and-cut cookie doughs are usually not very manageable for me to handle. Not for long anyway.

To maximise the output vs. effort, I usually double or triple the recipe whenever I bake these butter cookies. Instead of stirring by hand, my trusty KitchenAid will complete the deed on my behalf so there really is not much extra effort required on my part.

Of course, any other cookie cutter would work fine with this recipe. However, given my partiality towards Disney, I like coupling this recipe with my Disney cookie cutters. The partnership churns out the most adorable of cookies, don’t you think?

Is It Halloween Yet?

If you, like me, have the unfortunate honour of owning a dog with a relatively weak stomach, you would probably have already found out about the wonders of feeding him/her steamed pumpkin during the latest bout. We of course learnt it the hard way. Although Sugar had a weak stomach, she could always recover on her own after a couple of days on a boiled rice diet. Belle the 2 year-old is a different monster altogether. For no apparent reason, her delicate tummy starts acting up even with food she has been on for months. Trips to the vet’s had proven futile since they could only conclude that she has a hyper-sensitive stomach and should be put on an hypoallergenic diet after she recovers from the latest bout of diarrhea. We heeded the advice and put her on one for several months, but it was seriously burning a hole in our pockets (it costs 4 times more than the premium brand we are feeding the girls).

Slowly, we weaned Belle back into the old diet after feeding her pumpkin with boiled rice for several days, taking care to observe her closely. She seems to be doing well on it now (could be a case of outgrowing the sensitivity) but her poop is never really firm like Paris’. I have been on the search for a long-term sustainable solution and this pumpkin dog biscuits recipe is like god-sent!

I have taken the liberty to ‘localise’ the recipe posted by Marilyn (I hope you don’t mind!) because canned pumpkin and brown rice flour are not easily found off the supermarket shelves. Also, I prefer to work with more precise measurements. I could always purée the mashed pumpkin after it cooled down but I prefer to work with the un-puréed version for these dog biscuits.

It’s weird how the furkids always seem to know that I’m cooking/baking food for them. Perhaps the fact that I do not chase them out of the kitchen was already a huge hint. Here’s my reworked version of Cleo’s Pumpkin Dog Biscuits:

Recipe: Pumpkin Dog Biscuits


  • 350g all-purpose flour
  • 2 tablespoons milk powder
  • 1/4 teaspoon sea salt
  • 2 eggs, room temperature
  • 130g steamed, mashed and cooled pumpkin


  1. Preheat oven to 180°C.
  2. Line 2 baking sheets with baking paper or silpat and set aside.
  3. Sift together the flour, milk powder and sea salt in a medium bowl. Set aside.
  4. In a large bowl, whisk together eggs and pumpkin to smooth.
  5. Add in the sifted dry ingredient gradually, combining with spatula or hands to form a stiff, dry dough.
  6. Turn out the dough onto a lightly floured surface and if dough is still rough, briefly knead and press to combine.
  7. Roll dough about 1/2″ thick (depending on your dog’s chew preferences) and use cookie cutter to punch shapes, gathering and re-rolling scraps as you go.
  8. Place shapes on baking sheet. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough.
  9. Bake for 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes.
  10. Remove baking sheet from oven. Transfer to a wire rack to cool before storing in an airtight container.

Yield: 18 9-cm length bone-shaped biscuits
[credits: Marilyn @ Simmer Till Done]

When I was at Step 5 of the instructions, I suddenly decided that the dough portion was too small and not worth my time. I stopped my KA, went to check if I still had enough flour for another portion. And guess what, I did! Without wasting another second, I weighed out the ingredients for a second portion of dough, removed the first set of dough from the KA bowl temporarily and started working on the second batch. Towards the end, I combined both doughs in the KA to mix well.

This is a very forgiving recipe: it didn’t matter that I made the dough sit around for too long, over-mixed or stopped halfway, and decided to double the portion. Just take note that the dough does become very sticky after mixing, and my KA was grunting and groaning as double portions of the dough stuck to the paddle attachment. A lesser mixer would have fallen apart.

The two furkids went completely ballistic when the biscuits were baking away in the oven. Nothing I did would distract them away from the kitchen. And as I was finishing up with this post in the study, the younger furkid was running to and fro the study and kitchen, as if reminding me not to forget about her biscuits baking in the oven. It was a rather funny sight watching them like that and I missed it, because it’s been a while since I baked for them. In fact, this is the first time I’ve ever baked for Belle. Do note that I know for certain my two furkids are not allergic to wheat (they have eaten commercially-produced dog biscuits) hence the decision to use all-purpose flour. However, feel free to change to a more wholesome option if necessary. And if you are scrutinising the thickness of my biscuits, you would realise I had been rather care-less.  Well, I have 2 adult golden retrievers with very hearty appetites so I’m not worried about wasting food at all.

You could see how Belle was not amused with my taunting them with a biscuit, and cheerful Paris with her messy fur (if only someone could tell me how to keep a younger furkid from messing up her elder sibling’s fur). I have been rather emotionally detached from these two younger furkids ever since the oldest passed on last year. Suffice it to say that these two are in dire need of some serious pampering. And they are getting it daily, albeit in small doses, for the next ten days!

P/S.  For some reason or another, these cookies don’t  last. It could be the way the hubby handled them (e.g with his hands wet). He discovered this morning that the cookies have turned bad, 7 days after they were baked.

Ethereal Chocolate Chip Cookies

Pierre Hermé’s, that is. I know I have been missing from action for close to a year when I promised to bake more often after giving this space a total revamp. Thing is, I have been travelling quite a bit the past few months after finally getting over a furkid’s untimely and tragic departure (that rendered me quite incapable of daily functions for a couple of months). And you know how it works, the longer you are away from performing a certain task, the more the inertia builds up.

But now, there is a perfect opportunity for me to return to the kitchen for baking –  a niece was recently hospitalised for an ailment, and what better way to give her cheer than via a box of chocolate cookies? I mean, all children love chocolate cookies, right? Incidentally, the PH Pastries book that I ordered online several weeks ago finally arrived on the day I decided to bake something. What luck!

Recipe: PH’s Chocolate Chip Cookies


  • 120g pecan/macadamia nuts
  • 225g all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 240g Valrhona Guanaja chocolate
  • 150g unsalted butter, room temperature
  • 1 tsp fleur de sel de Guérande
  • 240g soft brown sugar
  • 75g egg (about 1.5 egg)


  1. Preheat oven to 170°C.
  2. Line 2 baking sheets with baking paper or silpat and set aside.
  3. Sift together the flour, baking powder and baking soda in a medium bowl. Set aside.
  4. Using a rolling pin, coarsely break the pecan or macadamia nuts into pieces. Chop the chocolate into pieces.
  5. Cut the butter into pieces and process it until creamy.
  6. Add in the fleur de sel and soft brown sugar. Cream until smooth.
  7. Incorporate the eggs and cream for about 3 minutes.
  8. Add in the sifted dry ingredients, coarsely choppted nuts and chocolate pieces. Beat for about 2 minutes.
  9. Divide dough into about 30g each. Shape the mounds of dough and arrange them on the baking sheets, leaving generous spaces between them. Bake for about 12 minutes.
  10. Remove baking sheet from oven. Transfer to a wire rack to cool before storing in an airtight container.

Yield: 30 5-cm diameter cookies
[credits: Pierre Hermé PASTRIES]

This chocolate cookie recipe is rather unlike other chocolate cookie recipes I’d come across, or even baked. First of all, no cocoa powder was used at all. And then it uses soft brown sugar instead of the usual caster or granulated sugar. I’ve read several reviews on this particular recipe, and all were good. Hence, in spite of the fact that I am no fan of both chocolates and cookies, I decided to try baking some of these.

The cookies smelled great even before they were sent into the oven, I kid you not. Even the raw dough smelled different from the others I’ve baked. And while the first batch was happily baking away in the oven, my two furkids were going absolutely bersek in the living room just by inhaling the aroma.

I love Pierre Hermé first and foremost for his ethereal macarons, especially the Ispahan. But this chocolate cookie of his, is simply in a class of its own. I doubt I will bake chocolate cookies using any other recipe ever again.

I predict there may be questions on the ingredients used, so I shall address them here first. I used macadamia nuts, and followed the recipe closely because I happened to have all the ingredients at hand. You could use any other fine sea salt other than fleur de sel de Guérande, and any types of chocolates you could find at your local supermarket. The cookies will still turn out decent, but they will be different from what PH intended them to be. Just so you know.

If there are any changes I would like to make to the recipe, it’s the Guanaja used. Since Guanaja uses 70% of cocoa content, it is a little bitter to most people. I might tweak it a little and use Caraïbe (66%) instead.

Fudgy Chocolate Cake for a Father

It’s Father’s Day today but the family has decided ahead to defer our celebration till next week or so. It’s always a little tricky come June every year because little sis’ birthday will be a week before Father’s Day, and mine a week or so after. To complicate matters, mum’s birthday is 2 weeks after mine. If we abide strictly to celebrating every family event in June/July, we would be indulging every weekend and that’s very bad for our waistlines, not to mention our health. And in any case, the parents have a social event to attend this evening so we didn’t have to fret very long to arrive at our eventual decision.

A formal family celebration aside, this day cannot go by without a lesser form of acknowledgement (or my rather sensitive dad might feel under-appreciated). I started planning to bake several miniature cakes earlier this week, and consulted mum and little sis for ideas. Unfortunately, my family have very boring palate – we finally settled for the very safe choice of a chocolate cake. Well yes, the non-chocolate fancier has to bake yet another chocolate cake.

So there you have it, a two-layer chocolate fudge cake cut into miniatures with creamy chocolate fudge frosting slapped in between layers and at the top. And because this is for the dad who is the antithesis of ‘loud’, I placed some Varlhona crunchy pearls as the simple final touches. No elaborate creaming, no loud colours. Not the prettiest of cakes, but that’s not an issue since the dad eats almost anything. I most resemble him in this respect, apart from our inane need to tidy all wire/cable bundles.

A friend jokingly posted a status update on his Facebook account, exclaiming that today is a day to celebrate the failure of all fathers. I wondered why he feels so but this friend of ours has always been known to be a little wacky. And I somewhat disagree with him. I can’t speak for all dads, but my dad was ahead of his peers even when he was a brand new father. He believed that the responsbility of bringing up children falls on the shoulders of both parents, not just the mum. Needless to say, the dad was very involved during our growing up years. Thank you daddy.

Happy Father’s Day!

Chocolate Fancy

I’m not a big fan of chocolates – never was, and possibly never will be.  The irony is, I married someone who is one.  Whenever I feel like baking for him, his choice is invariably something to do with chocolates – chocolate cake, chocolate cupcakes, chocolate cookies etc.  And it really gets to me sometimes because while I don’t mind, I’d rather not waste calories on dessert I don’t fancy much.

This is with the exception of the chocolate cupcakes, which recipe is posted below.  The cupcakes are moist and soft, with a hint of milky-chocolate flavour in them.  I never get sick of eating them.  And they really taste the best fresh out of the oven, after a cooling time of about 10 minutes.  That texture and heavenly taste… I’m at a loss for words to describe.

Recipe: Chocolate Cupcakes with Marshmallows


  • 160g caster sugar
  • 70g all-purpose flour
  • 50g cocoa powder
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg, room temperature
  • 100g milk
  • 50g vegetable oil
  • 1 tsp vanilla extract
  • 100g boiling water
  • some nutella (for frosting)
  • some mini marshmallows (for dressing)


  1. Preheat oven to 180°C.
  2. Prepare 12 cupcake liners on 1 baking sheet.
  3. Sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt together into a large bowl. Mix these together until evenly combined. Set aside.
  4. In a separate large bowl or jug, whisk together the egg, milk, oil, and vanilla.
  5. Add the liquid mixture into the flour mixture and whisk by hand, taking care to scrape down the sides of the bowl until well-mixed. Add boiling water and whisk well to combine.
  6. Fill each cupcake liner 2/3 full with cake batter. As the consistency of the batter is very thin like thick liquid, it might be easier to pour the batter into the cupcake liners.
  7. Bake for 20 minutes or till a toothpick inserted in the middle comes out clean.
  8. Let cupcakes cool completely on a wire rack before storing or frosting.

Yield: 12 regular-sized cupcakes
[credits: Tessa @ Handle the Heat]

In light of the recent spate of consecutive losses my family was faced with, the little sis requested to have a quiet birthday with no fanfare.  Well… not that my family likes having elaborate birthday celebrations, but I got what she meant.  So, no birthday cake for her.  Just some pretty cupcakes to commemorate the occasion.  Happy birthday, little sis!

I admit I’m as lazy as a home baker could get.  Visually it might have been a lot more pleasant to the eyes if I had used a white-coloured frosting or icing before placing the marshmallows on but I’m too lazy for that.  Conveniently I have a half-finished jar of nutella lying around in the kitchen, and there you have it, the fastest way to dress up a cupcake.  The fininshing touches of the mini marshmallows and ribbon, I have to give credit to another home baker (whose cupcakes were featured in the local newspapers some time ago) for the inspiration.

The little sis was very happy when she received her birthday cupcakes.  I hope she liked them even better after tasting them!

Get Shorty!

Not the mobster movie starring John Travolta and Gene Hackman but the buttery, melt-in-the-mouth Scottish confection that is the shortbread cookies. Apparently shortbread cookies were once only served during Christmas and the Scottish New Year’s Eve. I am glad this is no longer the case and that shortbread cookies are easily available all year round.

I was first introduced to shortbread cookies through my mum, who has a sweet tooth (yours truly inherited that trait from her, amongst other things). When I was younger, she loved to procure her favourite All Butter Shortbread Fingers from Marks and Spencer from time to time, and these cookies were reserved as a very special treat or reward whenever I pleased her i.e. did well in school. Nowadays, she is consciously cutting down on sweet stuff in her diet as age catches up. But I know she will never reject shortbread when offered, especially if they are hand-baked by me.

Recipe: Very Short Shortbread


  • 255g all-purpose flour
  • 75g corn flour
  • 255g unsalted butter, cubed and softened
  • ½ tsp fine salt
  • 110g icing sugar
  • 1 tsp vanilla extract


  1. Preheat oven to 150°C.
  2. Prepare a 9×9 inch pan by greasing with softened unsalted butter.
  3. Sift the flours into a medium bowl. Set aside.
  4. Cream the cubed unsalted butter in a large mixing bowl. Add the salt and cream at medium speed for about 1 minute.
  5. Add the icing sugar and cream for another 2-3 minutes.
  6. Add the vanilla extract. Beat the mixture until well combined.
  7. Gradually add in the sifted flours until combined.
  8. Press the dough firmly into the pan (I use a flat-bottomed glass to help complete the deed). Prick the surface of the dough lightly with a fork at regular 1-inch intervals.
  9. Bake for 35-40 minutes on a rack in the lower half of the oven, until lightly browned.
  10. Let cool in the pan set on a wire rack for 10 minutes. Invert onto a cutting board and cut into squares or fingers whilst still warm. Cool completely on the wire rack before storing.

Yield: 27 1×3 inch fingers
[credits: Joycleyn Shu @ KUIDAORE]

This recipe was generously shared by Joycelyn on her online blog. She rightfully pointed out that the secret behind sensational shortbread lies in 2 main ingredients – the butter and corn flour – so it pays to use premium butter. I like Lurpak and Elle & Vire butters over the more commonly available SCS butter.

One additional tip if you like your shortbread fingers to cut more neatly after baking: score the dough lightly before putting it into the oven. In fact, I would perform this before pricking the surface with a fork. Makes the task of cutting it easier although it means that you would have to ‘double-invert’ the baked dough to get the right side up. But if you find the dough a little too soft to manage, just stick it in the freezer for a couple of minutes before scoring and pricking.

Mum loved it, as did the whole family. This simple recipe is a gem and a definite keeper!

The Biscuits of Prato

Otherwise known as ‘Biscotti di Prato’, or simply Biscotti (literally means ‘twice-baked’ in Italian). These long and hard cookies which originated from the City of Prato in Italy are very dry and are traditionally served with a drink, into which they may be dunked. I prefer to have my biscotti neat. You would too, if you follow the recipe below. It is too tasty to be dunked in coffee or any other beverage.

Recipe: Cinnamon Hazelnut Biscotti


  • 165 g all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1 1/2 tsp baking powder
  • 2 eggs
  • 1/8 tsp fine salt
  • 80g butter, melted and cooled
  • 100g white sugar
  • 1 tsp vanilla extract
  • 60g hazelnuts, coarsely chopped


  1. Sift together the flour, ground cinnamon and baking powder in a medium bowl. Mix well and set aside.
  2. Whisk the eggs and salt together in a large mixing bowl with a handheld whisk until well-mixed.
  3. Whisk in the sugar and vanilla extract and mix until smooth. Whisk in the melted and cooled butter.
  4. Fold in the dry ingredients with a spatula and mix until smooth.
  5. Fold in the hazelnuts and stir with a spatula until well distributed.
  6. Using a plastic bag (cut open save for one length), shape the dough on a tray or baking sheet into a rectangular strip to any desirous dimension. Place the tray or baking sheet to chill in the refrigerator for at least 2 hours or overnight.
  7. Preheat oven to 175°C.
  8. Remove the plastic bag from the chilled dough and place the dough in the centre of a baking sheet lined with a Silpat or baking paper.
  9. Bake for about 30 minutes, or until the edges are golden and the center is firm. Remove baking sheet from oven to cool on a wire rack. When loaf is cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
  10. Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

Yield : 18-20 slices

I have not been making time for baking in quite a while, and a group of friends who had once tasted my biscotti lamented about how they missed them. I took the opportunity to prepare several batches in advance and froze them till the day I needed to bake them. We had a dinner appointment but it was cancelled at the 11th hour because of a family emergency. Nevertheless I was able to present them each with a box of biscotti to bring home to enjoy.

Just a word of caution: don’t indulge too much in the biscotti. After all, they are baked twice and are thus what Chinese would term as ‘heaty’. Eating too much of them at one sitting would most likely result in a sore throat or a heaty constitution. Well, perhaps dunking them in some hot beverage isn’t half that bad an idea after all. And in any case, the biscotti keep for at least a week in an air-tight container at room temperature.

Proust’s Remembrance, Revisited

Following the previous delightful attempt at baking Earl Grey Madeleines, I’d decided to return to the basics i.e. revisit the recipe for the traditional recipes which prompted Proust’s provocative description.

Below is yet another excerpt…

 …when one day in winter, on my return home, my mother, seeing that I was cold, offered me some tea, a thing I did not ordinarily take. I declined at first, and then, for no particular reason, changed my mind. She sent for one of those squat, plump little cakes called petites madeleines, which look as though they had been molded in the fluted valve of a scallop shell. And soon, mechanically, dispirited after a dreay day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid mixed with the crumbs touched my palate than a shiver ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin…”

–  Marcel Proust, Remembrance of Things Past

The more I read excerpts available on the internet, the more curious I get about this book. I really should remember to pick up this book the next time I visit Kinokuniya, my favourite bookstore.

Recipe: Traditional Madeleines


  • 55g all-purpose flour
  • 1g baking powder
  • pinch of salt
  • 65g caster sugar
  • some lemon zest (optional)
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 3 tbsp unsalted butter, melted and cooled


  1. Preheat oven to 200°C.
  2. Prepare a madeleine pan by buttering the pan, dust the insides with flour and tapping out the excess. No preparation is required for silicone moulds.
  3. Sieve the flour, baking powder and salt in a medium bowl. Set aside.
  4. Rub the lemon zest into the sugar in a medium bowl until well distributed.
  5. Add the egg into the sugar and beat on medium speed until mixture is thick and light.
  6. Add in the vanilla.
  7. Gently fold in the dry ingredients with a rubber spatular until well-mixed.
  8. Gently fold in the cooled melted butter until well-mixed.
  9. Spoon the batter into the prepared pan and bake for 10 minutes or until a toothpick inserted in the centre comes out clean. (If you want your madeleines to turn out with a more pronounced hump characteristic of madeleines, you can cover the batter-filled pan with cellophane wrap and refrigerate overnight).
  10. Transfer the madeleines to cool on wire rack before storing them in an air-tight container, although madeleines taste best when eaten fresh out of the oven.

Yield : 12 petite madeleines

Madeleines are not tedious or require much elbow grease to prepare or bake, but somehow I don’t come across many online bakers who bake them. Perhaps they too, like me, have very little patience. For starters, it’s just not in my nature to let something sit in the chiller overnight just to ensure that the madeleines achieve a more pronounced hump, but I did. Several times to boot!

Ah well, the lengths I would go in the name of a fastidious baker.

Tokyo Delights I

On our recent trip to Tokyo, we made time to visit Aoki Sadaharu and Hidemi Sugino’s pâtisseries. Sadaharu has 2 outlets in Tokyo – one in Yurakucho and one in Isetan Shinjuku. Naturally we chose to patronise the outlet at Isetan Shinjuku because Isetan is a much easier landmark to locate than a rather non-descript building in Marunouchi. And so, on the second day of our vacation, we dropped by Isetan Shinjuku with much expectations. I’ve heard so much about his matcha and yuzu eclairs I could hardly contain my excitement as we circled the basement level of the massive shopping mall looking for the elusive outlet.

After circling the plethora of counters and shops all selling Japanese sweets and cakes, we gave up and made a beeline for the information counter. Better to ask for help than to lose precious time searching for the outlet ourselves.

It was easy enough to locate the outlet after we obtained directions from the information counter. And so, I stepped into the outlet with much fervour. Two things struck me the moment I walked in – the pastries were expensive, and the display counter looked… empty. It must be no later than 4pm, but the eclairs were sold out, and they were left only with 1 salted caramel tart. I was inconsolable.

It was decided that a return, at an earlier time, was in order. Or better still, we should visit the main outlet even if it meant having to brave Yurakucho, Tokyo’s business district which we are rather unfamiliar with. Because our schedule was quite full the next few days, we only had the opportunity to go a looking for Sadaharu’s pâtisserie in Yurakucho a week later. And boy, were we lost.

Fearing a long queue and potentially a sell-out of the eclairs again, we looked exactly our part – 2 casually-dressed tourists running amok amidst well-dressed-in-business-suits Japanese. Or perhaps I should correct that: the hubby was running around frantically looking for the pâtisserie fearing my disappointment again while I strolled on, stopping ever so often to take shots of anything which caught my eye.

With some difficulty, we finally located the pâtisserie. And the hubby shot me a murderous look as if saying ‘I thought you say there is going to be a long queue? Who are you kidding?!’

I shrugged and stuck out my tongue.

Because we just made a trip to Tsukiji Fish Market prior and had a delectable sushi breakfast, we really hadn’t the appetite for much sweets. After much contemplation, we ordered a chocolate eclair, matcha eclair and salted caramel tart. The yuzu eclair apparently, if my limited grasp of Japanese didn’t fail me, has been removed from their line of regular pastries.

We took our time, and thoroughly enjoyed the pastries. And the much celebrated matcha eclairs are… to die for. I would have gone for seconds if I weren’t already full with my sushi breakfast. A real pity, that was. There were so many things I wanted to try but I just wasn’t ready to stuff myself to surfeited collapse.

We bought some of their BonBon Chocolat as souvenirs for good friends because they were decidedly the only items that have expiry dates beyond Dec 2010. And below is a parting shot of the pâtisserie. For sure, I would revisit the next time we swing by Tokyo again. I have not had my fill yet.

As for the special trip made to Sugino’s Patisserie, I’d just decided it deserves a separate post of its own.

Swirling in Raspberry

I had some raspberry purée sitting in the freezer compartment and it was nearing the expiry date. And so I went on a sort of rampage trawling the internet for any recipes requiring it. This recipe I found is meant for a full-sized cake but a sudden stroke of genius must have hit me; I decided to convert the recipe into cupcake portions instead.

Recipe: Raspberry Swirl Cheese Cupcakes


  • 10 whole Oreo cookies, crushed
  • 40g unsalted butter, melted
  • 360g cream cheese, room temperature
  • 200g caster sugar
  • 3 eggs, room temperature
  • 1 tsp vanilla essence
  • 1/4 cup raspberry purée


  1. Preheat oven to 170°C.
  2. Prepare 8 cupcake cases (each of 1/2 cup size) and lay them on top of a small cookie tray.
  3. Mix the melted butter and oreo cookies in a mixing bowl till bonded. Divide the mixture evenly among the 8 cupcake cases (about 17g each).
  4. Wrap a glass with a plastic sheet, and make use of the base to compact the crust.
  5. Bake the crust for 5 minutes, then remove it to cool completely.
  6. In one large mixing bowl, beat the cream cheese until light and fluffy.
  7. Add in the sugar in a slow, steady stream and beat until just combined.
  8. Add the eggs into the mixture one at a time, making sure that each addition is well-incorporated before adding another. Add in the vanilla essence.
  9. Pour the batter onto the baked crust till about 7/8 cup full.
  10. Add 1 tsp of raspberry pureé on top of each cupcake and use a wooden skewer to swirl carefully through the cheese batter.
  11. Bake for 10-15 minutes until just set.
  12. Switch off the oven, leave the door slightly ajar, and let the cupcakes cool completely in the oven before removing.

Yield : large cupcakes

The cupcake cases I used were about the size of 1/2 cup. If you are using the smaller cases which fit snugly into those 12-hole muffin pans, then you probably can make about 12 cupcakes. Just remember to adjust the amount of raspberry purée required, downwards. Also, take special note that the baked cupcakes should be kept away from the cool outside air as much as possible while cooling, otherwise it would sink in the centre. And, avoid putting too much pureé in the centre lest the same happens.

The cheese layer was a still a little soft and jiggly after cooling down; I think I could have baked it a little longer. But honestly, I quite liked this texture – soft and smooth like puddings, and best eaten straight out of the cupcake case with a dessert spoon!

Feel free to go ahead and make changes to the base of the cupcakes or even the raspberry purée. You might just create a cupcake which you can truly call your own.

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