Most of the times, I don't crave for the chewy or chocolatey cookies. I just want a buttery one that is full of flavour. I bookmarked the hazelnut cookie recipe for months already and had been super excited to try it out. They look perfectly delicious and even in the picture alone, I feel like I can smell nicely roasted hazelnuts. Plus I sprinkled salt over it before baking. The slightly sweet, fragrant and salted taste makes the hazelnut cookie super awesome!!

The Apple and cinnamon souffle on the other hand has a very contrasting texture. It is very light and airy, soft yet has a slightly crisp, browned surface. I under-baked it a little but seriously, it was fantastic. I don't have a food processor at home so I ended up spending a lot of time trying to mash the diced apples. In the end, the souffle had pulp bits of apple which actually made the souffle even better! It's a recipe I tested out on my own using a basic apple puree folded into the meringue.

They rose very beautifully in the oven but kinda collapsed while I was taking the photos. Oh well..

Following after this post, I'd be baking pretty often to clear as much of my ingredients as possible, the more expensive ones of course.

If you remember, I mentioned that I'd be studying pastry arts this year in my earlier post. My US student visa application had been approved 2 weeks ago and it'll be less than a month before I fly over to New York.

Honestly, there're still plenty of uncertainties about my decision.. When people asked me if I'm happy, I seriously don't know the answer either. Perhaps not. There are many issues I'm concerned with and the courage I personally have simply feels insufficient.

Are there any NY-ers reading this? Do you know of any studio or bedrooms for rent in Manhattan/Broadway/Brooklyn? Please email me at silverlotus82@yahoo.com.sg if you do :) Thank you in advance!!

I'm nervous about how well I can adapt to the culture and environment over there, but there's a chinese saying that says every beginning is always tough. I'm still looking on the bright side that after my first month in NY, everything will be better. I'll be getting used to school, and going home after that to bake! I'd go to their markets and be very fascinated by their local produce. I'll buy some rhubarb (read my blog line) and make something sweet out of it.

I hope this is how things will turn out eventually. I hope!

My course will last for 6 months and I'm assuring myself that I'll be back home in no time. Time really flies, and for all I know, I might just hate to leave NY 6 months later.

Hazelnut Cookie
adapted from Linda

210g flour
90g ground hazelnut
125g butter, softened
115g brown sugar
1 egg
salt for sprinkling (optional)

Preheat oven to 170degreeC/350degreeF.

Cream butter and sugar until light and fluffy. Meanwhile, combine the flour and hazelnut in a bowl. Add the egg into the butter-sugar mixture until thoroughly mixed. Then pour in the flour and hazelnut in two portions. Stop when combined and chill the cookie dough for an hour.

Roll them into a thin layer (I like to do them in between two parchment papers) and chill until firm, around an hour. Use a cookie to cut out the shape you want and place on baking sheets. Sprinkle with salt then bake for 10-12 minutes or until the edges are lightly browned.

Apple Souffle

1 apple, with its skin removed, diced
1/8 tsp cinnamon
1 tbsp apple juice
10g sugar
softened butter & sugar (for brushing ramekins)
65g egg whites
1 tbsp sugar

Bake the diced apples in the oven at 180degreeC for 30minutes or until soft. Process it until very fine, then stir in the apple juice, cinnamon and sugar.

Preheat oven to 200degreeC/400degreeF. Butter 4 small ramekins and coat the inner side with sugar. Whip the egg whites using a mixer until frothy, then pour in 1 tbsp of sugar slowly and whisk until the meringue forms slightly stiff peaks. Fold in a 1/3 of the meringue into the apple puree, then pour the puree mixture back into the mixing bowl of remaining meringue. Fold gently, then pour into the ramekins. Bake for 10-15minutes. (My souffle surface browned a little too quickly so I lowered the temperature to 180degreeC after the first 8minutes)