Enchanté

I present to you, Enchanté, my way of spreading the joy of whisking, piping, baking, and everything to do with French pastry.

When I enrolled in Le Cordon Bleu I vaguely had a plan to eventually have some sort of cake business. By the time I finished the basic level I had narrowed it down to a home-based cooking class with the occasional order-made cakes. Two years and three countries later, it has finally come true. Granted, the first actual lesson is not until the end of April but at least the website is up and I have typed up the recipes for the first lesson, in both English and Japanese!

For the first lesson, I’m doing something relatively easy but is yummy to taste and impressive to the eye too. The pineapple coconut cake is a tried and true favorite of mine, which I tend to make whenever I need to whip up a quick gift to give out. All the ingredients are pantry-ready so all I need to do is mix, bake, brush and wrap. The cake is super moist and tastes the best the next day: good for making ahead.


The recipe for the rosette chocolate cookie with ganache filling was discovered recently when we were staying in the serviced apartment before moving into our own place. With limited kitchen appliances, I needed a recipe that doesn’t involve any new purchases, and the rosette filled the bill. A bowl and a wire whisk to whip up the dough; a pastry bag with a star tip to pipe; and a baking sheet with some parchment paper plus a small saucepan to cook the cream for the ganache – Voila! You have yourself a batch of rich crumbly buttery cookies with a smooth chocolate ganache filling that's the perfect sweeness. I did modify the ganache recipe to suit Singapore’s hot climate. The original recipe for the ganache resulted in a runny mess that just would not set in the tropical temperature. Instead I made a Anglaise sauce and added gelatin to it before mixing in the chocolate. This way the ganache will hold its shape when piped so from the side you see three matching layers of pretty swirls. Minor details, I know, but then again, it’s all about the details, always.

Class schedule and reservation.