happy holidays!

before i started writing, i had a lot in mind to say!

but now i am nothing. nope. nothing.

I just want to say Happy Holidays to you! I managed to move before the holiday came (I mean, in between the holiday, of course) and here I am settling and I manage to make a cake – that was suppose to be for a party tonight, but my host got sick so we postponed.

But dare not to worry!

I am pretty sure this won’t be wasted. SO are you ready to gain back the pounds you lost?! You should be definitely!

(what? I am writing recipes again?)

maple_2 maple_3

Maple and Walnut Meringue Gateau 

serves 10- 12

4 egg whites

200g/7oz/1 cup brown sugar

150g/5oz/1 1/4 cups walnut pieces

600ml/1 pint/2 1/2 cups (thickened) double cream

150ml/1/4 pint/2/3 cup maple syrup and extra to serve

Preheat oven to 140’C/275’F/ Gas 1. Draw three 23cm/9in circle patterns on separate sheets. Use the other side of the sheets to face on top.

Whisk egg whites until stiff then add in one go the brown sugar. Whisk until stiff and glossy. Spread the meringue on the sheets, using the circle patterns as a guide. Bake for about one hour until crisp, swapping the side half-way through the baking. Leave to cool.

Set aside  45g of walnuts to serve in top. Whisk thickened cream and maple syrup until it form soft peaks. Fold in the chopped walnuts. Use about a third of the mixture to sandwich the meringues together on a flat freezer-proof  plate. Using a palette knife, spread the last part of the cream on top of the gateau. Top with walnuts and maple syrup then freeze overnight.

Thaw in the fridge one hour before serving. Keep refrigerated.


All images @ Mischelle Restauro, 2012 December


always start with a round shape…

…if you want to end with a round shape.

My teacher always reminds us during bakery classes. It’s classy and very well said.

* Berlin Doughnuts filled with Raspberry Jam *

* Egg and Honey Bagels *

…and a surprise Tiramisu cake from out teacher!

All images @ Mischelle Restauro, 2012 November


Remember Doraemon? If you do, you know this dessert!

I followed this recipe exactly as it is [except for the honey, I used Pancake syrup] and recently figured out how to turn these pancakes without ruining it [which I did three times making these]. I would suggest that if you have a canola spray oil, use it 🙂

My Anko is a bit on the Tsubuan side as you can see. They used equal parts of red beans and sugar, but I did 250g each. I forgot to add the salt and it still turned out perfectly! I had my Japanese roommate taste this and “It is really Dorayaki!”, she complimented.

Anko recipe.


All images @ Mischelle Restauro, 2012 Nov



[brown butter] double fudge cookie

Recipe is fully adapted here.

All images @ Mischelle Restauro, 2012 Nov


croissant and danish week

This week is a very exciting week for most of us. Because, finally, after learning to make puff pastry, we are learning to make Danish and Croissant! It’s really cool. And if you wanna be cool and impress your clan and friends….make these!


All images @ Mischelle Restauro, 2012 Nov

sweet and handmade breads

Pan au Chocolat from yesterday.

Pasta Dura from our assessment today.


All images @ Mischelle Restauro, 2012 Nov


cupcake testing

the last part of editing was a bit annoying. I have deleted the original picture and lately realized that i typed in “little spoon”.. well.

This is for my friend’s 26th birthday on the 18th of November. she likes it and it already made me happy!

HAPPY HALLOWEEN! Be sure to throw out some beans 😉


All images @ Mischelle Restauro, 2012 Oct