Four days and four roll cakes. I haven't made these in awhile and as you can see, they still need some work.. Nevertheless, they were still very tasty!
From top-left corner going clockwise: Coffee, Greentea/red bean, chestnut and hazelnut. All the cream fillings were creme mousseline based with flavour added into it. This cream really complemented the nuts and coffee flavours well. It had a texture between a mousse and a buttercream. and holds its shape pretty well.
Chocolate fondants have been a well known classic for as long as I can remember. Those soft centre puddings enjoyed mostly on special dinner occasions can now be found everywhere. But when it comes to the who has the biggest, all heads turn to intercontinental Hotel's Steak House in TST.
I just can't get enough of making these little almond cookies! Ever since learning how to make them 5 years ago, I have set myself a goal of making the "perfect" batch of macarons..
My first batch of macarons were chewy and slightly soggy - didn't understand why they turned out the way they were at that time. They were still edible of course, so I finished them off with a simple dark chocolate ganache.
Another year passed.. Another year older.. Another Birthday cake to share!
Finally have a chance to try Peninsula HK's afternoon-tea, haven't been here for tea in ages!
The building is as prestige as always. Situated in a prime location facing the Victoria Harbour, you get a great view of the Hong Kong side from the second floor and beyond. This hotel is considered sort of a landmark and a that's why tons of people from around the world come visit every year just to check it out. Another famous attraction of the hotel is its famous 3-tier English-style afternoon tea at the lobby lounge. Hundreds of people queue up, sometimes up to an hour, for a table just to try out the afternoon tea. I heard that they sometimes have to serve more than a thousand covers a day... just for afternoon tea!