crepe brulee

pasadena

is not all about

rose queens and debutantes

or

penny loafers and posh hotels

along the edges

nearing the fringe

bijouxs and the rippler (that's me)

inspired by

art & culture

the storied past of pasadena

more

underground than paseo

after hours than high tea

pop art than prep school

created an unexpected gem

THE CREPE BRULEE

a confection well loved

in the tea salons of paris

transforms

to lust worthy

in the altier of bijouxs

bijouxs and the rippler

met at camp

and

instantly bonded over

immaculately curated bunk rooms

(think pendleton blankets, leather steamer trunks and vintage oil lamps)

and an

aversion to mingling

it was no surprise to learn

they both hail

from

pasadena

it was an instant friendship
bonding while breaking bread
not clear who said it first
but both agree
pasadena can be sexy
and hip
ahead of the curve
it just doesn't want everyone to know

now the secret is out


lynn and i have collaborated
on an amazing dessert
preppy handbook meets laduree

 crepe brulee

(printable recipe)



lynn gray of bijouxs is an artist in the kitchen
she brings a designer's palate to food

when the light casts like chiffon in my kitchen
i close my eyes
wandering my mind to the bijouxs studio
to watch
my simple dessert of crepes and custard
become art

to learn more about lynn and her classic Bijouxs style
jewels from the kitchen
click here

green tea and chocolate cakies

while in culinary school i made a celebration cake

which i called sakura

(yes i name my projects)

 it had a cherry blossom tree

with a chocolate trunk and fondant flowers

it was coated in

green tea buttercream
i figured

it would be a good combination

green tea and chocolate

this was before it was

vogue

 to mix odd flavors

i personally considered it a bit gutsy
being
when i feel i am eating too many sweets and chocolate
i sit with a cup of green tea
to curb my craving

i have found

it to be a lovely combination

and what is better than

tea with cake and cake with tea?

green tea chocolate cakies

1 recipe of your favorite devil's food cake

italian buttercream icing
(printable recipe)

(if you have a favorite icing, use it and add the matcha)

1 cup granulated sugar

1/4 cup water

4 egg whites--room temperature

2 cups unsalted butter--room temperature

1 tsp vanilla extract

1/2 tsp salt

1 Tbs matcha green tea powder

place egg whites and salt in the bowl of an electric mixer fitted with whisk attachment

combine 3/4 cup of granulated sugar with water in a heavy saucepan.  bring to a boil over medium heat and continue cooking until it reaches 235 (just before soft ball)

meanwhile, while the sugar is boiling, begin whisking the egg whites.  once frothy, "rain" in the remaining 1/4 cup sugar.  whip to soft peak.

when syrup reaches 235, remove from heat (it will continue to get hotter and reach the desired 240f). with the mixer on medium speed, begin immediately pouring the hot syrup into the egg whites.  be careful not to hit the whisk directly.  once all the syrup is incorporated, kick the speed up to high and whisk until it cools to room temperature.

change the attachment from whisk to paddle, and begin adding butter, a few bits at a time.  once all incorporated and it looks like buttercream, mix in the vanilla and matcha green tea powder.

*if you like a more pronounced flavor you can add a bit more matcha, but don't be too heavy handed

for the chocolate glaze
(printable recipe)

1 cup bittersweet chocolate pieces

4 Tbs unsalted butter

1 Tbs corn syrup

1/2 tsp vanilla extract

place the chocolate, butter and corn syrup in a microwave safe bowl.  cook in the microwave for 30 seconds. remove and stir. if it needs more time, do it in 5 second intervals.  do not let it overheat.  stir in vanilla.

to assemble

split your cakes in layers and fill with a 1/4" layer of green tea buttercream.  refrigerate if needed to firm up a bit.

place your cake or cakies on a cooling rack over a lined cookie sheet

pour the warm chocolate glaze over tapping the rack lightly to encourage the glaze to ooze over the sides.  use a clean offset spatula to fill in any bare spots. let the glaze harden at room temperature

decorate with a bit more buttercream

one last thing

congratulate yourself for eating something so healthy

(don't argue with me--green tea is good for you and so is dark chocolate)