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Ombré Hojicha & Matcha Mille Crepe Cake

ombre hojicha & matcha mille crepe cake - pigoutyvr

It’s almost half a year since my last attempt on mille crepe cake. This time, I am making an Ombré Hojicha & Matcha Mille Crepe Cake. After all those unsuccessful attempts on my Purple Yam Mille Crepe Cake, I finally got the hang of it. This is a triple-layer mille crepe cake, which is comprised of hojicha, matcha, and genmaicha crepes. In between layers, I used hojicha and matcha whipped cream to give a more pungent flavor.

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Airy Nama Chocolate - pigoutyvr

Airy Nama Chocolate (?????)

Are you looking for a last-minute Valentine’s Day gift? If yes, this recipe would just be perfect for you. Airy Nama Chocolate is my new favourite chocolate, and it uses 3 simple ingredients and takes less than 20 minutes to prepare. It was a pleasure to collaborate with MUJI Canada and Paragon Tea Room to host a virtual workshop via Zoom. And in case you missed this workshop, I included our video, recipe, and some frequently asked questions below.

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german pudding tart

German Pudding Tart

German Pudding Tart is recently one of the popular desserts in Asia. It is similar to HK-style egg tart, except it is 2x bigger in size. The tart shell is a buttery shortbread crust, and the filling is silky smooth and tastes just like pudding. If you have a butane torch, you can easily make a creme brulee version. It may look difficult, but it only requires minimal ingredients and less than 30 minutes to prepare. It is satisfying to bite into a treat with such contrasting texture.

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Hojicha-Chestnut Dorayaki pigoutyvr

Hojicha-Chestnut Dorayaki

Dorayaki is a traditional Japanese treat, which usually pairs with red bean filling. However, I am not a big fan of red beans, so I decided to infuse a new flavor combination and create Hojicha-Chestnut Dorayaki. It is a simple, one-bowl recipe for the dorayaki batter. I made two fillings, Hojicha Custard Cream and Chestnut Paste.

Michelle from Paragon Tea Room always wanted to try this Hojicha-Chestnut combination, so I decided to infuse it in a traditional Japanese treat, Dorayaki. It is a simple, one-bowl recipe for the dorayaki batter, and I create two fillings, Hojicha Custard Cream and Chestnut Paste for this treat.

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