Are crêpes better when they’re turned into cones? (c) I remember Tokyo pastry houses and bakeries surprised me. It seemed like Japanese pastry chefs took the best from European traditions and creations and perfected them even more. It was true for inexpensive street food and for desserts at luxurious, exclusive places. So, don’t be surprised to see many videos and blog stories full of excitement about Japanese crepe cones, which became a common street food in Japan. Crème Brûlée crepe cone is also a Japanese idea. I saw the pictures and I wanted it! Is it possible to make it at home without special equipment (large diameter crepe makers, spreaders, etc.)?
They were one of the most exciting dim sum items I ever tasted in Singapore — you make a bite and watch how hot golden lava slowly flows out. That lava is an unusual custard based on salted duck egg yolks and condensed milk. Steamed buns are served hot with hot green tea. They are addictive for those who crave for rich milk and egg flavors, creamy and fluffy textures, and a delicate, sweet and salty balance.
My lemon tart is intensely lemony. I insist on using fresh lemons. You want their zest, juice, and pulp. For more delicate version, replace part of lemon puree with heavy cream. My lemon tart is pretty tart, pardon the pun. If you like it sweeter, add more sugar. Double the amount of sugar, and you’ll get the sweetness of commercially baked lemon tart. My lemon tart has a silky smooth texture. If you like it more thick and stable, add more flour or corn starch. Double the amount of flour, and you’ll get the texture of commercially baked lemon bars.