30-Layer Rainbow Mille Crepe Cake

July 8, 2019 by Mimi 30 Comments

A stunning rainbow colored mille crepe cake comprised of 30 ultra-thin melt-in-your-mouth crepes. Tips and tricks included for successfully making the paper-thin crepes.

Rainbow crepe cakes on a plate with some slices in the back.

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Celebrating with a Rainbow Mille Crepe Cake

Today's recipe on rainbow mille crepe cake reminds me that a lot has changed since I posted my Green Tea Mille Crepe Cake recipe last Fall. I hadn't mentioned it before but I was actually pregnant with my first child who was born this Spring. It was a bit of a journey to bring my little Bibi into the world and I was always a bit nervous about crossing that finish line. I'm so happy to finally announce the birth of my daughter today with this celebration rainbow crepe cake and a giveaway!

Your loyal readership of my little blog has meant so much to me these past few years. Baking and blogging served as a great creative for me when I wasn't focusing on my health. You can read about my long journey towards motherhood and get to know Bibi and I a bit more on my new passion project Indulge With Bibi.

5 slices of crepe cake in rainbow colors laid out on a table with sprinkles scattered around.

My Best Tip on Making a Great Mille Crepe Cake

And now for a little insight into this new recipe for a 30-layer Rainbow Crepe Cake - the ultimate in celebration cakes. I think using all the colors of the rainbow in a cake really says, "Let's celebrate!" When you bring this cake to any party or event, it will surely turn heads as it truly has that Wow! factor. Crepe cakes by nature are a little bit more time consuming to prepare than a regular cake but this is nicely counterbalanced by the fact that it doesn't require any baking at all!

The most important part of making a good crepe rests in making the crepes almost paper thin. When assembled, these ultra-thin crepes become a soft pliable mille cake that almost melts in the mouth. To make it, first, start with a good non-stick pan. It doesn't have to be fancy, just an 8" inch one like this will work.

While cooking, you need to work quickly with a batter that is just a bit runny and not too sticky. In my recipe, I add a little bit of water to the batter to thin it out immediately before it hits the pan. It will help the batter swirl on the pan and spread out quickly before setting. You'll know it's ready to be flipped once the edge can be picked up with a pair of silicone tongs without tearing. Here are some more tips for baking an awesome crepe cake, I highly recommend you read it before starting this recipe. Lastly, if you want to make this cake quickly in a single color, try Japanese Strawberry Crepe Cake.

Tools for Making Ultra-Thin Crepes

8” Round non-stick pan - a good truly non-stick pan is required for making the crepes ultra-thin. It will prevent the crepes from tearing.
Silicone tongs - silicone tongs helps pick up the edge of the crepe gently without tearing it.
Pastry brush - a pastry brush will disperse the butter evenly on the pan creating a non-stick barrier for making thin crepes.
Blender/Food Processor - a blender helps in incorporating all the ingredients together into one even and uniformed crepe batter. This is the food processor I use in my kitchen. It's very versatile, I use it for chopping up baby food, grinding my own almond flour.
3 Medium mixing Bowls
6 Small mixing bowls
Medium-sized pot
Hand held mixer
Sifter
Spatula - a good flat spatula will be needed to lift the crepe off the pan, of any brand will suffice.

2 Different and Easy Fillings

I included the recipe for two different and delicious fillings. One is the classic vanilla chantilly cream and the other is an almond coconut cream. Both fillings are very easy to prepare so if you want to try making this rainbow crepe cake for the first time, don't be intimidated. Take your time making the crepes and then choose which flavour you prefer. They are both delicious!

Close-up shot of rainbow mille crepe cake showing all 30-layers of the crepe with a thin layer of cream filling in between.

Giveaway Time!

Lastly, I wanted to do a giveaway to thank all of you for reading. I really appreciate the love and support I received through your loyal readership during a difficult time.

Here is the prize for the giveaway - a very pretty pink Cuisinart ICE-21PK ice cream maker for the summer season! It's great for making soft serve ice cream with ingredients you can trust. I hear that it's capable of making scoopable ice cream if you add a bit of xanthem gum and glycerin to the recipe. UPDATED: winner has been chosen, see below:

Recipe

Yield: 8 servings

30-Layer Rainbow Mille Crepe Celebration Cake

An absolutely stunning rainbow colored mille crepe cake comprised of 30 ultra-thin melt-in-your-mouth crepes. Two options for fillings are provided: Classic Vanilla or Almond Coconut Cream.

Prep Time 20 minutes

Cook Time 2 hours 35 minutes

Resting Time 1 hour

Total Time 3 hours 55 minutes

Ingredients

Rainbow Mille Crepe Cake Ingredients for 30 Crepes

190 ml heavy cream*
190 ml milk
2.5 tablespoon granulated sugar
3 large eggs
35 grams vegetable oil (neutral tasting)
135 grams cake flour
1 teaspoon vanilla extract
6 tablespoon water
Butter for frying pan
Red, orange, yellow, green, blue & purple food colour*

Vanilla Chantilly Cream Filling Ingredients (Filling Option #1)

360 ml heavy cream
80 grams powdered Sugar
½ tsp. vanilla extract

Almond Coconut Cream Filling Ingredients (Filling Option #2)

360 ml heavy cream
80 grams powdered Sugar
¼ tsp. almond extract
1 can coconut milk*

Supplies & Tools

Pastry brush
8” Round non-stick pan
Blender/food processor
3 Medium mixing Bowls
6 Small Mixing bowls
Medium-sized pot
Silicone tongs
Handheld mixer
Sifter
Spatula

Instructions

Rainbow Mille Crepe Cake Instructions
Heat milk, cream and sugar on medium heat until sugar is fully dissolved. Take off heat immediately once sugar is dissolved, do not bring to a boil.
Allow milk and sugar mixture to come to room temperature.
Pour into blender.
Add egg, oil, cake flour into blender.
Blend until the mixture becomes homogeneous. A few pulses should do, do not over blend.
Pour equal amounts through a sieve into 6 mixing bowls. Each colour should yield 5 ultra-thin crepes.
Let rest for 1 hour or overnight in the fridge.
Add the different food colours to each of the mixing bowls.
Immediately before cooking, add ½-2 teaspoons of water into one bowl of the crepe batter to thin it out.
Heat a pan on low-medium heat, using a pastry brush, coat pan generously with butter for the first crepe. Pan is ready when the butter sizzles as it hits the pan.
Using a small ladel, pour batter onto pan, swirl the batter around until it coats the pan evenly.
Set timer for 3 minutes. Cook first side for approximately 2 minutes. The crepe will bubble up and once the sides can be picked up with a silicone tong without tearing, the crepe can be flipped with a flat spatula. It will look slightly golden.
Watch the second side closely. It will cook much faster, about 1 min. Remove from heat before it turns brown.
Place on cooling rack to cool before stacking on plate.
For subsequent crepes, coat the pan with a very small dab of butter and repeat steps #10-13.
Once all the crepes are finished (30 in total, 5 per colour), set them aside and prepare the cream filling of your choice. There are 2 to choose from below.
Vanilla Chantilly Cream Instructions (Filling Option #1)
Place a mixing bowl and beaters in the freezer to chill. It will help the cream whip better.
Place cream in the chilled mixing bowl, then beat on low speed until the beater starts leaving light tracks in the cream. Add icing sugar.
Increase speed to medium-high.
Before the cream becomes stiff, add vanilla extract and continue to beat.
Stop beating when the cream starts to get stiff and turns from glossy to matte. Do not over whip.
Once made, use for assembly immediately.
Spread a thin layer of cream in between each layer of crepe.
Place in an air tight container and let set overnight.
Cut into 8 slices. Enjoy!
Almond Coconut Cream Instructions (Filling Option #2)
Refrigerate can of coconut cream for a minimum of 12 hours.
Chill beaters and a mixing bowl in the fridge.
Flip can over and open with can opener.
Pour out the coconut juice/gel.
Scoop out the hardened white coconut cream and whip on low-medium speed until volume increases.
Stop when soft peaks form.
Before using for assembly, allow it to firm up some more by chilling in the fridge while you make the almond cream.
Place a mixing bowl and beaters in the freezer to chill. It will help the cream whip better.
Place cream in the chilled mixing bowl, then beat on low speed until the beater starts leaving light tracks in the cream. Add icing sugar.
Increase speed to medium-high.
Before the cream becomes stiff, add almond extract and continue to beat.
Stop beating when the cream starts to get stiff and turns from glossy to matte. Do not over whip.
Once made, use for assembly immediately.
Spread a thin layer of cream in between each layer of crepe, alternating between the coconut cream and almond cream.
Place in an air tight container and let set overnight.
Cut into 8 slices. Enjoy!

Notes

Heavy cream can be substituted with whipping cream 33% M.F.

I recommend using the Aroy-D branded coconut milk that was used here. Listed ingredients: coconut extract 60%, water..

Recommended Products

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Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 435Total Fat 33gSaturated Fat 18gCholesterol 167mgSodium 65mgCarbohydrates 30gFiber .5gSugar 15gProtein 6g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

How to Make a Great Crepe Cake

June 25, 2019 by Mimi 12 Comments

To be good mille crepe cakes need to be made with crepes that are ultra-thin. Here are some tips on how to make a great crepe cake.

A mossy colored green crepe cake is sliced opened to reveal the many ultra-thin layers inside.

This post on how to make a great cake provides supplementary information to users making my recipes in my Japanese crepe cake series: Strawberry Mille Crepe Cake, Rainbow Crepe Cake and Matcha Crepe Cake. It will help you make a crepe cake with a wonderful soft texture and flavor. Please leave any questions you have for me in the comments.

XOXO,
Mimi

History of the Crepe Cake

The history of the thin pancake otherwise known as a crepes began in France's north Westernmost region, Brittany. Unlike regular pancakes, it's made without a raising agent so it remains flat. Made with just flour, sugar, salt, milk, eggs, and butter, its simplicity is transcended by its versatility. It can be used as a wrap for both savoury or sweet fillings and even stacked 20-30 at a time to create an elevated dessert called a mille crepe cake - an invention by Japanese cake artist, Emma Wada who founded the popular dessert chain, Lady M*.

A mille crepe as the name suggests, is a cake made up of a "thousand" layers of paper-thin crepes stacked one on top of one another and then filled with cream in between each crepe. When cut open, the many layers that make up the cake is revealed. This is especially captivating when the crepes are colored with food coloring and stacked into a rainbow pattern.

**Tip**: almond flour can be made by grinding blanched almonds together with the powdered sugar in the recipe. See paragraph below on how. Even when using ready-made almond flour, it can be ground to a finer texture (than what is shown in the photo above) for a smoother macaron shell.

Different colored mille crepe cake stacked in a rainbow pattern.

What Makes a Good Crepe Cake?

Crepe cakes are especially good when it is flavourful, tender and easy to cut through with just a dessert fork without falling apart. This is achieved by making the crepes ultra-thin. Although you might not notice it when eating the cake as a whole, each crepe by itself is paper-thin and almost too fragile to handle. Stacked one on top of another with cream filled in between each layer, it becomes a complete crepe cake that almost melts in the mouth.

The thinness of the crepe should allow the cake slice to be easily cut down with a fork while eating. Making crepes so thin takes some time and skill to perfect. Although it might sound like a lot of work to make ultra-thin crepes in order to make a good crepe cake, this effort is mitigated by the fact that there is absolutely no baking involved and all the ingredients are readily available in most kitchen pantries.

To make a great crepe cake, all you need are some simple ingredients, a good non-stick pan and a willingness to practice cooking the crepes with some sacrificial batter. Below are some tips to help you make the perfect crepe cake.

Top of a matcha crepe cake dusted with green tea powder.

Tools for Ultra-thin Crepes

8” Round non-stick pan - a good non-stick pan is required for making the crepes ultra-thin. It will prevent the crepes from tearing.
Silicone tongs - silicone tongs helps pick up the edge of the crepe gently without tearing it.
Pastry brush - a pastry brush will disperse the butter evenly on the pan creating a non-stick barrier for making thin crepes.
Blender/Food Processor - a blender helps in incorporating all the ingredients together into one even and uniformed crepe batter. This is the food processor I use in my kitchen. It's very versatile, I use it for chopping up baby food or grinding my own almond flour.
Mixing Bowls
Medium-sized pot
Hand held mixer
Sifter
Spatula - a good flat spatula will be needed to lift the crepe off the pan

Tips of Making a Great Crepe Cake

Clear up space in your kitchen to make the crepes in an assembly line fashion. Ample space is needed at the stove top for cooking the crepes and pouring the batter. Counter space will be needed for cooling the crepes, stacking them and then assembling the cake with filling.
Use cake flour instead of all purpose for a more tender crepe.
Place all the ingredients in the blender and blend until homogeneous.
Use a sieve to catch any lumps in the batter for a smooth crepe.
Before using the crepe batter, allow it to rest at least one hour in order for the dry ingredients to become hydrated and for the extra air to escape from the batter which can cause the crepe to tear.
For the first crepe, butter the pan generously with a pastry brush or paper towel. For subsequent crepes, add a very small dab onto the pan to prevent sticking. Don't overdo it as it will cause the crepes to brown easily.
Make a few sacrificial crepes first in order to find the optimal temperature, time and amount of batter needed. To keep the size of the crepes uniformed, use a timer to keep track of time and a small ladle to measure the same amount of batter each time.
Cook the crepes on low heat with a non-stick pan. I used number 4 heat (out of 10) on my stove top. The batter should sizzle as it hits the pan but not set completely. Consider using a lower cooking temperature if the crepes sets or browns too soon.
As you cook, the pan may get hotter, you might need to shorten the cooking time moving forward. It may take up to 3 minutes to cook the first few and 1.5 minute for the last ones. The second side usually takes half of the time as the first.
As soon as the batter hits the pan, tilt the pan to start swirling the batter around to the edge in a circular motion before the batter starts to set. If it sets too soon, either lower the heat or add a bit more water.
The second side browns a little faster, watch it closely after flipping.
Making the crepes extra thin will produce a softer and more tender mille crepe. The crepe should almost be too thin to handle and translucent like a stretched out balloon. It may take some skill and practice to flip such a thin crepe. When cooking the first side, pick up the edge with a pair of silicone tongs, if it doesn't tear, it is ready to be flipped with a flat spatula.
Use silicone tongs instead of metal to prevent crepes from tearing.
To make the crepes extra thin, add some of the water to the batter to thin it out immediately before cooking. My recipes (see links below) will list how much water to add. After adding the water, the batter should look runny and not gooey. As soon as it hits the pan, it should sizzle.
Once the crepes are cooked, place them on a cooling rack before stacking together on a plate so the steam can evaporate and prevent them from getting soggy.
If not assembling the crepes immediately, lay a piece of parchment paper in between each layer and store it in an airtight box for up to 2 days.
When assembling, spread an appropriate amount of filling on each layer. Soft fillings like cream should be spread sparingly as the cake disassembles easily without support.
When using whipped cream as filling, stabilize it by adding powdered sugar or gelatin. A firmer filling prevents the crepes from sliding around.
It's easier to slice the cake after it has time to set in the fridge. Allow it to set fully by refrigerating it overnight.
Slice the cake with a very sharp knife for a defined edge.

A top down look at 3 slices of rainbow colored crepe cakes with sprinkles on top laid out on 2 dishes.

Crepe Cake Recipes To Try

Here are a few crepe cakes you can try making. One is the ever popular matcha crepe cake made with Japanese green tea and the other is the insta-famous rainbow crepe cake that has the whole internet buzzing.

*Source: https://www.manilatimes.net/meet-the-inventor-of-the-mille-crepe/405618/

Afternoon Tea at Van Dusen Gardens

June 20, 2019 by Mimi 1 Comment

Beyond the Festival of Lights

I have always been a bit intrigued with the afternoon tea service at VanDusen Gardens. Mainly because its not very well-known and the format is less defined than the other afternoon teas I've been to. VanDusen Gardens is located in the Vancouver West neighborhood of Shaughnessy and is most widely known for its annual Festival of Lights in the winter season and the plant sale in the summer. It doesn't have a reputation as a destination for dining let alone afternoon tea. Even so, I have come across their tea set occasionally while browsing through Instagram and have always been curious to try it. Since my good foodie friend, Roanna, wanted to meet Bibi and I wanted to have a walk in the gardens with her afterwards, we decided to meet there for afternoon tea.

Cafeteria style dining area of Truffles Fine Foods.

Cash register where customers line up to buy food at the Truffles Fine Foods cafe at Van Dusen Gardens.

The afternoon tea service is held in the Truffles Fine Food Cafe that is located in the same area as the admissions desk. It's on the right hand side before entering the entrance so a ticket is not required in order to dine there. The cafeteria-style tea service is the most casual one I've experienced so far. After lining up, paying at the counter and seating ourselves, the tea set was brought out to us on a 3-tier tea tray. There are no refills for hot water in our kettle or service of any kind beyond that. The ambiance is like a bustling garden cafeteria - informal and lively during lunch hour (yes, there are long line ups!). The decor inside is not particularly inspiring but the patio has 2 sectionals that are quite lovely. In fact, all the tables on the patio are wonderful. It's a hidden gem for Vancouver patios. Even if you don't snag any outside seating, all the tables inside the cafe enjoy a beautiful view of the garden's beautiful water fountain.

Beautiful view of Van Dusen Garden's trees and water fountatin from the patio of Truffles Fine Foods.

The tea set itself is simple but hearty. There were more savouries and not enough sweets for my liking. I found the variety a bit boring but this was offset by the fact that the price was also only $50/2 people which is on the low end for afternoon tea in Vancouver now. Personally, I wouldn't make a special trip out for this set since it is offered on a first-come-first-served basis but I would recommend it as a great lunch alternative at the Truffles Fine Foods cafe for anyone who happen to visit the garden on a regular day or for any of the numerous events they hold throughout the year.

Until our next tea date.

XOXO,
Mimi

Grilled Turkey Sandwich
Croissants and Scones
Sweets selection of the 3-tier afternoon tea tray.

Notable Points:
- Casual afternoon tea concept available everyday without requiring reservations (but is on a first-come-first-served basis until they sell out).
- Reasonably priced
- Beautiful view of Van Dusen Garden's fountain from all tables.
- Good lunch alternative for those already visiting the gardens.

Ambience: The tea set is served informally in the cafeteria-style setting of the Truffles Fine Foods Cafe located in the admissions area of the garden. The decor inside is not particularly inspiring but every table has an amazing view of the garden's fountain. There are two outdoor sectionals on the patio which are very comfy and are absolutely wonderful if you can get it. Actually, every table on the patio is great as their patio is a hidden gem for enjoying the summer months without the line-ups.

Scones: The cheese and herb scone was robust in size and flavour. It was served with clotted cream, jam and honey.

Savoury & Sweets: The tea set is heavy on the savouries with a few sweet treats. The grilled turkey sandwich is one of the regular menu items and has always been one of my favorite items on their lunch menu. I've tried a few of their hot sandwiches and they are all packed with flavour and fixings. There are a variety of sandwiches to choose from for your tea set. Except for the macarons, I found the sweets selection a bit boring for me. Instead of a macaroon or cookie, it would have been nice for it to be substituted with one of the mini desserts sold separately at the counter such as cheesecake, chocolate mousse or tiramisu. We also received only one chocolate truffle instead of two which was a bit confusing.

Tea: One pot of tea is provided for both guests to share. There are around 8 different teas to choose from.

Tea Ware: The tea set is served on a white 3-tier tea tray which is placed on a wooden serving tray.

Alcoholic Beverages: none

Service: Guests line up to order and pay, food that requires preparation are then brought out to the table by the kitchen staff. There is no service beyond that but top-ups for tea can be requested by bringing over the teapot to the counter staff. It's very busy during lunch hour so it's not quite convenient.

Other notes:
♥ Casual fternoon Tea Set $50/2 people

Lunch and Desserts
There are quick lunch and dessert options to choose from. Most of them are artisanal sandwiches, salads and a few pre-made meals like mac n cheese which can be reheated.

♥ Parking: Lots of free parking in the Van Dusen Garden parking lot or on 37th avenue (also free). Car2Gos and Evos can be parked on 37th avenue for free. Closest skytrain station is Oakridge Centre 15 minutes away by foot or you can take the 41st bus from Oakridge Centre and get off on Oak Street. From there, it is only 5 minutes away.

♥ Hours: Causal Afternoon Tea is served from 11:00 am till 2 hours before cafe closes.

A: 5151 Oak Street, Vancouver, BC, V6M 4H1
T: (604) 505 4961

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Carnival Afternoon Tea at Trump Hotel Vancouver

May 15, 2019 by Mimi 1 Comment

A large ferris wheel display is set on a low table with afternoon tea treats on it.

Today I was invited to a sneak peek of the new Carnival themed tea set which will debut to the public on May 20th, 2019. Trump Hotel Vancouver is one of the later entrants to the afternoon tea scene in Vancouver, serving their first set in the summer of 2017. Ever since that time, they have quickly made a name for themselves as one of the only venues in the city to consistently offer new and exciting themed tea sets every couple of months.

This time the team at Trump Hotels, led by executive pastry chef Fumiko Moreton, really took this season's theme to a whole new level. The Carnival tea set is housed in a large working carousel display that will surely please any Instagram feed. Beyond the visual aesthetics, the food selection is well suited for the theme and tastes delicious. In my opinion, it's a tea set that does warrant the higher price tag. Moreover, the elements in the tea sets are rarely recycled from season to season which makes it very exciting for guests who have already tried their afternoon tea in the past. Even the scones have a seasonal twist to them; this season features fun rainbow colored ones along with their signature matcha flavoured ones. I would recommend this new Carnival afternoon tea to both a first-time or revisiting guest of the hotel.

Until our next tea date!

XOXO,
Mimi

Carvinal Afternoon Tea $65/person
Luxury Birdcage Version $118/person includes the above plus a glass of champagne and a special dessert box.
From May 20th - July 21, 2019 | Everyday 12 pm - 4 pm

A: 1161 W Georgia St, Vancouver, BC V6E 0C6
T: (604) 979-8888

Take advantage of the Trump Hotel Vancouver's "Be Our Guest Program"

Experience 3 different afternoon tea sets in a year and you will automatically be invited to the hosted premier launches of two upcoming afternoon tea creations and meet pastry chef Fumiko in person.

A pink popcorn maker is placed in the Trump Hotel Lounge.

Trump Champagne lounge's plush booth seating.

There are two entrances to the hotel from street level. One is on West Georgia and the other is from the back alley. The West Georgia entrance only accommodates guests arriving on foot. For those arriving on foot, go to the back alley and you will find valet service or a sheltered parking lot for $18/day.

This season the scones have been updated to reflect the fun carnival theme. Rainbown colored funfetti scones are offered alongside mini pretzels and their signature matcha scones. The condiments are homemade clotted cream, lemon curd and strawberry and rhubarb jam.

All the tea served during tea time are high quality loose leaf tea from TWG. There are 11 blacks, 3 Roiboos, 6 green and 1 herbal one to choose from.

Scrumptious savory selections include: baked oysters, duck poutine, smoked salmon dill mini cone, corndog and watercress egg salad sandwich. To my knowledge, this is the only tea set in town that offers oysters.

The salted caramel popcorn cream puff was my favourite item. It was the perfect balance between salty and sweet. Notice how all the treats are of a descent size, not teeny tiny.

The same afternoon tea set is also offered in a birdcage display with a glass of champagne and a special dessert box for $118.

Disclosure: All drinks and food were complimentary. All opinions are my own.

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Freezing Macarons and Making them in Advance

May 14, 2019 by Mimi 73 Comments

Making macarons in advance for a special event or special order can save time and eliminate stress. Learn the different ways to prepare macarons ahead of time.

Can I Make Macarons Ahead of Time?

Yes! You can definitely freeze macarons and making them in advance. This is a very valid question because macarons can be so finicky that it's safer to make them ahead of time for a special event, saving time and lowering anxiety. This is especially important if you are making macarons in your home baking business. READ: How to Price Homemade Macarons. Although many home bakers would agree that it's probably easier to prepare a cake for a special event, macarons have their own special advantage too. They don't need to be made on the same day as they are served.

Macarons can be made ahead of time and refrigerated or frozen in advance of an event without compromising its freshness or quality. In fact, many of the big names in the industry freeze macarons and transport them around the world for sale at a later date. For the home baker, freezing macarons in advance can provide more time to focus on other aspects of party planning and a sense of peace knowing that the macarons are all prepped and ready to go.

How to Refrigerate Macarons in the Fridge or Freeze in the Freezer

There are several different ways to make and store macarons in advance:

Refrigerate the fully assembled macaron: Fully assembled macarons usually stay fresh 2-4 days after it's made depending on the moisture level in the filling. Decorate and serve before this date is up.
Refrigerate the shells only: Macaron shells usually stay fresh 4-6 days after it's made. Decorate, assemble and serve before this date is up. After filling, it can stay fresh for a further 2-4 days depending on the filling.
Freeze the fully assembled macaron: After filling the macaron, let it mature for 12-24 hours (depending on the filling) and then freeze. This method is great for macarons with fillings that can be successfully thawed without releasing too much moisture. Stack them in an air-tight container to prevent breakage. On the day before serving, thaw macarons a few hours in advance. Allow extra time to decorate macarons if needed. From this point on, they will stay fresh for a further 2-4 days depending on the filling.
Freeze the shells only: After baking and cooling off, the shells can be frozen in an air-tight container. This method is great for macarons that need to be assembled on the same day they are served (e.g. macaron cakes etc.) or for macarons with fillings that don't freeze well (e.g.jellies). Stack them in an air-tight container to prevent breakage. On the day of assembly, transfer them from the freezer to the fridge a few hours in advance. Once thawed, they can be assembled and decorated as usual. From this point on, they will stay fresh for a further 2-4 days depending on the filling.

How Long Can Macarons Stay Frozen in the Freezer?

Macaron shells can stay frozen for up to one month without affecting the freshness or quality. The quality starts to decline a bit after that with reduction in flavor intensity, slight changes in flavor profile and freezer burn etc. The one month mark is a good place to start for a best before date and some sources vouch for storing macarons in the freezer for up to 3 months. For fully assembled macarons, the length of time will fall within these parameters depending on the filling that is used. How the macaron is stored will also affect its longevity.

Which Containers to Use for Freezing Macarons?

Macarons stay nice and fresh in the fridge or in the freezer when stored in air-tight containers. They can usually be stacked one on top of another in the container. If the bottom of your macarons are a bit gummy or sticky, I recommend placing a piece of plastic wrap or parchment paper in between each layer. Better yet, I recommend putting one single layer by itself in a shallow BPA-free tupperware container. These containers are usually made for storing pasta sheets or sandwiches. And because they are shallow, they are also great for storing decorated macarons face up without compromising the design. I purchased mine from a Japanese home goods store but I was able to find comparable ones here, I like that these are even bigger at 12X8.5 so it can fit even more macarons.

A stack of opaque shallow plastic containers for storing and freezing macarons. — Shallow tupperware containers usually made for pasta sheets and sandwiches are good for storing macarons.

Taking Macarons Out of the Freezer

Once the macarons are ready to be assembled, decorated or served, take them out of the freezer and place them in the fridge to thaw for a few hours. (My readers mentioned in the comments below to keep them in the original container.) Once they are completely thawed, they will last 2-4 days more depending on the filling used. (This is assuming that they were frozen immediately after baking/cooling or assembly.)

Decorate Macarons Before or After Freezing?

Most decorations that have been applied onto a macaron can be frozen and thawed with no problems. When in doubt, always test run one decorated macaron by freezing and thawing it and see how it holds up. Below are some decorations and how they hold up after freezing:

- Edible marker: good, try to keep them face up in shallow containers, one level per tray as they do get smudged when rubbed.
- Buttercream flowers: good
- Sprinkles baked in or glued on with edible glue: good
- Royal icing decorations: fair - icing might run after thawing if the consistency is runny. If this happens, it can usually be cleaned off with a wet paper tower if the color is light enough. Avoid using black royal icing to decorate macarons if the consistency is too runny.
- Fondant glued on with edible glue: good
- Shimmer powder brushed onto macaron: good
- Sugar flowers: good

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Which Macaron Fillings Freeze Well in the Freezer?

Basic Chocolate ganache and buttercream are the best fillings to use when freezing macarons. They both thaw very well without adding moisture back into the macaron shell when taken out of the freezer. These fillings can be used to fully assemble a macaron for freezing.

Jelly, jams and curds should be used with caution. Jelly and jams tend to release moisture back into the shells when thawed while curds might start to separate. If you'd like to make a lemon curd for freezing, try this macaron-friendly lemon curd recipe which can be frozen. If using jelly, jams and curds in advance, try the method of baking and freezing the shells ahead of time. Jelly and jams are best served on the day of serving so thaw the macaron shells a few hours on the day of, assemble and then allow a few hours for maturation. Curds should be matured for 12-24 hours in advance so thaw the shells a few hours before assembly and then let it mature.

Whipped cream should never be used for macarons with or without freezing because it's too high in moisture content. If you want to know more about the different types of macaron fillings, here's a guide on yummy macaron fillings.

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GIVEAWAY Chinese New Years Afternoon Tea at Audrey Moment

January 24, 2019 by Mimi 3 Comments

This afternoon, I was invited to experience the Chinese New Years inspired afternoon tea set at Audrey Moment in Burnaby (read original Audrey Moment visit here). As of this writing, I believe it is still the only spot in Burnaby to offer a complete tea set in a tea salon that is dedicated to serving afternoon tea. And at $34.95 for the full tea set, I feel it should meet most guests expectations in terms of food, ambiance and service.

Bestie and I had another nice and relaxing afternoon tea experience at Audrey Moment today and I'd like for one of you to experience this for yourselves with your own bestie. Join me on Instagram and follow the instructions on the post to win a Chinese New Years afternoon tea set for 2.

Until our next tea date!

XOXO, Mimi

Wed-Mon: 12PM-6:30PM, Tuesday: Closed
A: 120b-6540 Burlington Ave, Burnaby, BC
T: 604.559.9789

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Beauty and the Beast Themed Afternoon Tea at Trump Vancouver

January 10, 2019 by Mimi 4 Comments

Today I was invited to a sneak peek of the brand new Beauty and the Beast themed afternoon tea for the spring season at Trump Hotel Vancouver. This season's "A Tale As Old As Time Afternoon Tea" features treats shaped into the beloved characters and symbols from the enchanted fairy tale. Although the hotel has featured some very well-made desserts in the other themed teas they offered in the past, this time pastry chef Fumiko Moreton has really outdone herself with some of the very intricate dessert pieces like the magic mirror cookie, Belle's rose cake pop and Mrs. Potts & Chip.

I really enjoyed this set for the sweet theme and the move towards a more sophisticated color palette that is more in line with the aesthetics of a luxury hotel because some patrons may not like to have their fingers or teeth stained after touching/eating desserts with too much artificial coloring. Although that is inevitable sometimes when creating cute looking desserts with features like eyes and mouth but, of course, the lesser, the better, right? - especially when it's served in an elegant setting like the Trump Champagne Lounge.

Click to view Trump Hotel Be Our Guest afternoon tea.

Trying the new scone flavours for the season has become something I look forward to. This season, it is the raspberry-rose scone served along with what has now become a regular flavour - Kyoto Uji-Matcha. In addition, there is also a mini Gougere French Cheese Puff in the scone basket. The scones are served with a lemon curd, strawberry & rhubarb jam and clotted cream. Note: the menu says clotted cream but it was introduced as a Creme Fraiche. I believe it as the latter since it was tart and I would have preferred it just creamy without the tartness.

The savouries were of a descent size and quite filling so I ended up packing up most of the desserts to finish off later at home. I really enjoyed the fois gras pate brioche, smoked salmon blini and beef ragout with potato puree.

Most of the effort and "wow" factor in this tea set is in the desserts. Every piece is a character or symbol in the story of The Beauty and the Beast. The intricate magic mirror cookie, the clock and teapot all make for wonder conversation pieces. I found myself admiring the craftsmanship of it all for a long time before finally devouring it.

I really enjoyed this new themed tea from the Trump Hotel. It will run everyday from 12 pm to 4 pm from January 14th - March 17th, 2019. I should also take this time to tell you about the new Trump Champagne Lounge "Be Our Guest Program" as well. Make a reservation and experience 3 different afternoon tea sets in a year. You and your guest will then be invited to attend the hosted premier launch of 2 other afternoon tea sets alongside local influencers and meet pastry chef Fumiko in person. Maybe I'll see you there? :)Until our next tea date!

XOXO,

Mimi

Be Our Guest Afternoon Tea $65/person
Address: 1161 W Georgia St, Vancouver, BC V6E 0C6 Phone: (604) 979-8888
Reservations available daily, 12:00PM - 4:00PM
[email protected]

Disclosure: All drinks and food were complimentary. All opinions are my own.

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Afternoon Tea at La Petite Cuillère in Mount Pleasant Vancouver

January 3, 2019 by Mimi 1 Comment

A Pleasant Afternoon Tea Find in Mount Pleasant

After taking tea at over 30 of Vancouver's afternoon tea salons and restaurants, I finally had the chance to visit La Petite Cuillère which had been on my list for the longest time. I must admit the establishment was close to the bottom of my list since there were always new, "flashier" spots which caught my attention. Finally, two weeks ago, purely by chance my friend and I were both free for an impromptu afternoon tea date that coincided with a free gap she had in her workday. La Petite Cuillère was chosen due to its proximity to the Main Street Skytrain Station (about 3 min. away by car) where I picked her up since she was coming from her office in Downtown Vancouver. Although the location of the tea salon led us to choose it that day, I was actually pleasantly surprised that it exceeded all my expectations for its value and quality.

La Petite Cuillère is a dedicated tea salon that was established in 2012 in the hip and unpretentious neighborhood of Mount Pleasant. Last year, the interiors received a new revamp and according to my blogger pal, Maggie, the outside storefront no longer does the inside justice. No wonder! I remember passing by many times and never felt a strong urge to take tea there since it didn't look like it would be particularly attractive on the inside. Right when we walked in, I was surprised that the space was so much more charming than I had imagined. In terms of style and ambiance, its shabby chic vibe reminds me of the Neverland Tea Salon, The Secret Garden and Adonia Tea House. It should be noted that some seats are more inspiring and comfortable than others. Take a look at the photos below and request for a table accordingly when you book.

The tea salon as viewed from the front entrance. Every table is brightly lit with natural light coming in through the windows.

The only 2 single canopy chairs for a little more privacy since this area joins the two main parts of the room together.

The room is set up in an L-shape. Turning right after walking down the long side of the room is a brightly lit area (even more windows here) with plush canopy sofas. There's also one small table on the very right hand side which is right outside of the washrooms.

A Tea Salon with the Whole Package

Overall, La Petite Cuillère exceeded my expectations for an afternoon tea with a price point of $35 which has now become a lower-middle price point for afternoon tea in Vancouver. For tea itself, they serve Murchie branded teas with blends they created on their own. The food was mostly well prepared and served on traditional 3-tier trays alongside mismatched vintage teaware. It's so terrifically charming and a nice reminder of traditional tea services before the swankier hotels and restaurants in this city started offering their more modern interpretation of afternoon tea. There is no one particular "wow" factor here like at some of the themed afternoon teas at the Trump Champagne Lounge or the Fairmont Hotel but it also doesn't need it, the whole package speaks for itself. I would recommend it for those who prefer a traditional afternoon tea service served in an unpretentious atmosphere at a reasonable price point. For this reason, it's also very conducive for parties and group get-togethers as well.

I thoroughly enjoyed it and you will as well.

Until our next tea date!

XOXO,

Mimi

These insulated kettles kept the tea very hot.

Notable Points:

Great overall value
Hot tea pots
High quality tea selection from Murchies including blends that they created themselves
Treat sizes were of a good size
Beautiful traditional vintage teaware

Ambience: Shabby chic furnishings along with a few plush canopy chairs and sofas which make you feel like you have your own little nook in the restaurant. Some seats are more comfortable than others. The room can be separated into two distinct areas for private groups. Every table is next to a window providing ample natural light.

Scones: Although generous in size, the scones were not crumbly and had the texture of a gummy cake loaf. Served with Devonshire cream and preserves, the cream was tart like cream cheese. The scones and the cream were a miss for me.

Savouries: The two notable items from the savouries were the egg salad croissant sandwich which was a good size. I also enjoyed the shell for the chicken tart because it was nice, buttery and crumbly.

Sweets: This is one tea set which I found both the savouries and sweets were equal in quality and taste. Of note was the mini cupcake which was topped with a nice smooth meringue buttercream instead of the gritty American buttercream. It says a lot when a restaurant takes the time to prepare a nice quality frosting that is also piped into a beautiful rossette design. The creme brulee exhibited a nice thin carmelized top.

Tea: They serve the Murchies branded loose leaf teas (not tea bags) and some proprietary blends which they create themselves. If you want something unique for tea, I would try one of their blends. 11 black, 6 green, 6 caffeine.

Tea Ware: Traditional 3-tier tray with mismatched vintage tea ware. All very beautiful and thoughtfully chosen. Tea was served in insulted kettles that kept the tea hot (even the outside was extremely hot to the touch when served). The infuser could be taken out and placed on the resting plate provided after steeping. The server took time to inform us how many minutes to wait.

Alcoholic Beverages: none

Service: The server took time to tell us when to stop infusing our teas and to introduce each item on the tea tray when she brought it out. There was only one server in the whole tea salon with over 8 occupied tables. She was kept very busy so she wasn't very attentive but she was still very helpful and friendly when we were able to get her attention. If you expect a lot of attention when dining out, this may not be the most ideal arrangement for you.

Other notes:

♥ Afternoon Tea Set

5 sweets and 5 savouries with premium tea pot $35/set

High Tea Set

3 sweets and 3 savouries with premium tea pot $26/set

Savoury Tea Set

5 savouries with premium tea pot $21/set

Sweet Tea Set

5 sweets with premium tea pot $20/set

Petite Tea Set for Children

5 treats with premium tea pot or hot chocolate $18/set

Brunch and Lunch

À la carte brunch and lunch items available on the menu. However, when I booked a table on the same day, they told me they were only serving tea sets due to staffing issues. You might want to make a phone call to the establishment beforehand since many Vancouver restaurants are facing a staff shortage now resulting in cutbacks to operating hours and changes in the menu.

♥ Parking: Free parking underground. There are a few free 2 hour parking spots on Kingsway right outside the salon. Closest skytrain station is Main Street (4 min. away by car, 7 min. away by #008/#019 bus, 14 min. away by foot).

♥ Hours: Mon closed, Tue - Friday 10-5:30, Saturday 10-6, Sunday 11-6

La Petite Cuillère
A: 55 Kingsway, Vancouver, BC V5T 1R9
T: (604) 298-0088
Reservations

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New Years Eve Set Dinner Menu at Minami in Yaletown 2019

December 23, 2018 by Mimi 1 Comment

This afternoon I was invited to experience the exclusive New Year's Set Dinner Menu at Minami Yaletown. This special five-course menu will be available for only one evening. As always, everything was expertly prepared and I was more than satisfied with the portion size so those with heartier appetites will really appreciate that point. Besides the special menu, there will also be a live jazz band playing that evening to ring in the new year in style.

Reservations can be made by phone at (604) 685-8080 or online on OpenTable.
Address: 1118 Mainland St, Vancouver, BC V6B 2T9

I wish you a very happy new year in advance and to more delicious adventures to come!

XOXO,

Mimi

The Amuse Bouche is the Chef's feature creation. We had the pork terrine wrapped in bacon with blueberry balsamic and mustard seed.

Sashimi course, from left: hamachi, hirame, Hokkaido scallop, Botan ebi and fried prawn head kept cold on a bed of ice.

The signature Aburi sushi selection includes some of the most popular seared sushi from the restaurant: Salmon Oshi and Aburi King Salmon Nigiri. This was a great way to sample different rolls or nigiri pieces which you may not have had a chance to try yet. I was really surprised how much I enjoyed the all-vegetable, Garden roll which consists of pickled daikon and carrot, avocado, cucumber and pickled bell pepper. It was packed full of flavour and not what I expected from a vegetarian roll.

New Year's Eve Aburi Sushi Selection: Salmon Oshi, Ebi Oshi, Saba Oshi, Champagne Roll, Garden Roll, Aburi King Salmon Nigiri and Aburi O-toto Nigiri.

The Wagyu beef was super buttery and cooked to perfection.

Entree: Miyazaki Wagyu with truffle duxelle sauce, yukon potato puree and roasted market vegetables.

The dessert course is always a highlight for me and this Espresso Caramel Mousse provided the perfect finish to the incredible meal. The two main components helped to balance each other out. The caramel mousse was richer and sweeter while the yuzu champagne ice cream was more subtle and light.

Espresso Caramel Mousse with yuzu champagne ice cream.

Disclosure: all food and drinks were complimentary. All opinions are my own.

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Festive Set Dinner for the Winter Holiday at TWG Tea Canada

December 18, 2018 by Mimi 1 Comment

The holiday season is well underway and I have been enjoying all the usual preparations leading up to the big day, things like: buying and wrapping presents, putting up the Christmas tree and holiday baking. After long days of preparations, I usually like to take mid-day break and have a cup of tea with a sweet treat. Most recently, I received a tin of the new Haute Couture tea from TWG Tea Canada to add to my collection. I had been enjoying the caramel-y black tea with cream in the afternoons with the treats I baked for friends and family. I love tea time and really appreciate the quality of TWG teas so I was happy to be invited to sample their new Holiday tea collection and their new Festive Set Menu for the winter season.

A beautiful dinner event begins with this gorgeous and festive table setting.

Winter tea collection at TWG Tea Canada. Right: The "Joy of Christmas" tea is a black tea that smells sweet and a bit tart. It's quite refreshing. Left: "It's So Good" tea is a black tea and the only tea in the TWG collection with lychee. I can't even begin to describe how lovely it is. It has a delicate sweet scent which reminds me of a premium fragrance candle or perfume. The "Night of Noel" tea has a warm rich scent that reminds me of evergreen trees. It's blended with wild forest berries, caramel and nutty silver needles. The set of 2 retails for $99.80 cnd.

In addition to their signature afternoon tea service, TWG also offers à la carte lunch and dinner options. For this winter holiday season, they also offering a special Festive Set Menu for dinner (shown below). It's a great choice if you're looking for something special to do with friends and family during the winter holiday.

Click to view Festive Set Menu at TWG Tea Canada. $72/set for Main + Tea + Dessert. $82/set for Full Set + Cocktail.

Left: Front entrance to TWG Tea on West Georgia. Right: Mushroom soup served with French black truffle and Porcini & Hidden Pu-erh Tea powder.

The main course of foie gras and New Zealand lamb loin was perfectly prepared at medium rare and came with an appetizing cranberry coulis. This was my second experience with the dinner service at TWG and the food has truly exceeded my expectations once again.

Main course in the festive set menu: Foie gras escalope and New Zealand lamb loin drizzled with a lamb jus accompanied by a potato and chestnut pancake served with White Christmas Tea infused mustard seed pickles, cranberries coulis and silted chayote leaves.

For dessert, there was a choice of either chestnut sponge mini log cake or hazlenut mini log cake. I really enjoyed both of them but the hazlenut really stood out to me for because I love mascarpone, it has a super creamy flavour and texture.

Left: Chestnut sponge layered with strawberry confit and Night of Noel Tea infused Bavarian cream mini log cake glazed with chocolate and topped with gold leaf and a whole chestnut. Right: Sacher chocolate and hazlenut dacquoise mini log cake filled with Night of Noel Tea infused cremeux, praline ganache and mascarpone mousse, topped with mini vanilla cremeux choux puffs.

Christmas Jewel Tea Macarons infused with the namesake tea.

I enjoyed a festive night at Vancouver's TWG Tea Salon trying their new holiday dinner set and I think you will too. If you don't have a chance to sit down for a meal, you can also consider bringing home or gifting a box of their tea infused macarons or one of their many teas in its own beautiful collector's tin.

Happy Holidays! Until our next tea date!

XOXO, Mimi

TWG Tea Canada
A: 1070 W Georgia St, Vancouver, BC V6E 2Y2
T: (604) 692-0071
Online Reservations

Disclosure: All food and drinks were complimentary. All opinions are my own.

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Christmas Nutcracker Afternoon Tea at Trump Hotel Vancouver

December 14, 2018 by Mimi 1 Comment

Christmas Themed Afternoon Tea Set

It's always nice to try a new tea set in an environment that makes you feel completely pampered. That's why I was happy to be invited to experience afternoon tea at the Trump Hotel Vancouver again. Similar to my last visit in the Fall, tea is served in their chic champagne lounge filled with plush booth seating and low marble tables. Here's a fun fact: serving tea and delicate treats on low tables and chairs was precisely the way that the practice of afternoon tea was intended. It's meant to be a time for leisure in the afternoon, bridging the gap between lunch and dinner. Within the elegant confines of the Trump Champagne Lounge paired with their five-star service, you and yours will really enjoy this winter tea get-together.

The new Christmas Nutcracker themed tea set features sweet treats in the shape of traditional Christmas motifs like reindeer eggnog, chocolate Christmas trees, Mouse King chocolates, gift box chocolate cake and more.

The savouries balance out this theme with a more serious and sophisticated offering like beet & goat cheese cone, mini bagel & smoked salmon sandwich and even baked oysters! This was definitely my first time having oysters during tea time.

Left: Beet & Goat Cheese Cone. Right from top: Duck Tourtiere, Egg Salad Roll, Smoked Salmon Bagel and Baked Oysters.

Whimsical Christmas themed sweets sculpted into classic holiday motifs. The reindeer eggnog was my favourite. I also appreciated the chocolate art in crafting the Mouse King chocolate.

Mouse King chocolate filled with cassis and valrhorna manjari chocolate ganache.

I find the scones at Trump hotels improving with each visit. Like Notch8 in the Hotel Vancouver, they also offer seasonal flavours for their scones. On my last visit, I had the pumpkin scone for the Fall season and this time I enjoyed the Christmas Morning Scone which is composed of cranberry, nutmeg, vanilla, orange and rosemary. It was served along with two other flavours: Spinach & Feta and Koto Uji-Matcha.

The luxurious tea collection is from TWG. There are over 11 to choose from for black teas. For red/roiboos, three; green tea, six; and herbal, one.

The Nutcracker Afternoon Tea will be available during the winter holiday season until January 2nd. I enjoyed the very festive atmosphere at Trump Hotel and more importantly, I also appreciated the thoughtfully prepared winter themed foods on the tea set. I think you will too! Until our next tea date.

XOXO, Mimi

Trump Hotel Nutcracker themed afternoon tea held in the champagne lounge.

Nutcracker Afternoon Tea $58/person (Add a glass of prosecco for $15)
Address: 1161 W Georgia St, Vancouver, BC V6E 0C6 Phone: (604) 979-8888
Reservations available daily, 12:00PM - 4:00PM
[email protected]

Disclosure: All drinks and food were complimentary. All opinions are my own.

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Echanted Forest Christmas Yule Log Cake Made with Japanese Cake Roll

December 10, 2018 by Mimi 4 Comments

Christmas yule log cake with a modern twist. Composed of a fluffy Japanese Chiffon cake and semi-sweet chocolate whipped cream. So delicious!

Enchanted Forest yule log with Totoro cream puffs on the side.

A Modern Bûche de Noël with Japanese Chiffon Cake Roll

Two months ago when I developed the recipe for Chocolate Japanese Cake Roll, I knew right away that I just had to use this recipe again to make a Yule Log Cake for the Christmas season. After publishing the initial recipe, I was pleasantly surprised to find out quite a few readers and Instagram followers had attempted to make it and fell in love with it as much as I did. The chocolate cake roll is super fluffy (and remains so for many days), and the chocolate cream follows the Japanese dessert style of being light and not overly sweet. (Btw, this Bûche de Noël can be made with different variations of the chocolate cake roll used here, you can use these recipes as bases too: coffee cake roll, matcha cake roll, strawberry cake roll & carrot cake roll.) Another cool way to make a modern Christmas Swiss roll is this pattern cake roll with a Silent Night motif in non-traditional holiday colors.

A Yule Log Cake with a Modern Twist

The origins of the yule log cakes or 'bûche de Noël' is believed to be from all the way back as far as the 1600's. The base of the cake was made from a sponge cake and topped with decorations made from meringue and marzipan. I wanted to give this traditional cake a modern twist by using a light chocolate chiffon cake as base and a light cream as filling. Aesthetically, it also gets a little makeover by incorporating elements from an enchanted forest theme - again, Japanese style - in the form of Totoro cream puffs and red mushroom meringues. For those of you who may not be familiar with Totoro, he is a beloved Japanese character from the 1988 animated fantasy film by Hayao Miyazaki. The film tells the tale of two sisters with an ailing mother and their subsequent adventures with friendly wood spirits in postwar rural Japan. Having made his debut over 30 years ago, the affable main character, Totoro, still strikes a chord with many today.

Close up of Totoro cream puffs on a chocolate yule log.

How to Prepare a Holiday Cake in Advance of a Party

Besides baking the chocolate cake roll and cream puffs using my two previous recipes, two new elements that complete this yule log cake will be covered in today's post: meringue mushroom decorations and the white Chantilly cream used to fill the inside of the cake log. There are three main components to this cake (cake, cream puff & meringue) and although it may seem daunting at first, it's really not that complicated if you make some elements of it in advance. If you'd like to prepare this cake for a holiday party coming up and want to make parts of it ahead of time, I would go about doing it with these steps:

Make and bake Totoro cream puff shells and freeze. Can be done 1 month in advance. The original post will show you different ways to refrigerate or freeze choux pastry/dough.
Make sugar decorations for Totoro and store in an air-tight container or replace with sprinkles or store bought decorations. Can be done several months in advance.
Make meringue mushrooms and store in an air-tight container. Can be done 1 week in advance.
Prepare diplomat cream for filling Totoro cream puff. Can be done 24 hours in advance.
Bake,fill and frost chiffon cake roll, cover with plastic wrap. Can be done 24-48 hours in advance. The roll stays nice and fluffy for several days but making it in advance will cut down the shelf life of the cake in case you have leftovers. (Although, I don't think you will!)
Before serving, use a fork to create the tree's grain mark. Add meringue mushrooms onto the cake long. Fill Totoro cream puffs with diplomat cream. This can be done several hours before serving.

This enchanted forest yule cake log was a real joy to put together. I was very happy I had a chance to leave my baking comfort zone this year (ahem, macarons) and incorporate several new recipes into this one cake to celebrate the holiday season and year's end. 2018 went by so quickly and we were blessed with so many new opportunities. I can't even begin to describe how much gratitude I have for all the blessings we received this year. Since the holiday season calls for me to finish the rest of my work and not sit here with tear-filled eyes (of joy), I shall put it all down in a later post. I wish you a very happy holiday season with your loved ones. For those who are waiting for their own little Christmas miracle, I'm sending you my thoughts and prayers.

XOXO,
Mimi

Close up of 2 Totoro cream puffs on the Japanese yule log.

Recipe

Yield: Serves 8

Echanted Forest Christmas Yule Log Cake Made with Japanese Cake Roll

A traditional yule log cake made modern by using a light and fluffy Japanese chocolate chiffon cake as base. Whimsical touches like meringue mushrooms and Totoro Cream puffs complete this enchanted forest theme.

Prep Time 4 hours 35 minutes

Total Time 4 hours 35 minutes

Ingredients

Meringue Mushroom Ingredients

135 grams castor sugar*
60 grams egg whites (room temperature)
⅛ teaspoon cream of tartar
⅛ teaspoon pure vanilla extract
Red gel colour

Chocolate Chiffon Yule Log Cake Ingredients

50 ml whole fat milk
5 teaspoon Dutch processed cocoa powder (ex. Fry's Cocoa Powder)
20 grams granulated sugar
45 grams cake flour
¼ teaspoon baking soda
½ teaspoon cream of tartar (see substitutions in notes)
¼ teaspoon salt
3 egg yolks
40 ml vegetable oil (ex. canola)
½ teaspoon vanilla extract
4 egg whites
50 grams granulated sugar
¼ teaspoon cream of tartar

Light and Airy Chocolate Whipped Cream for Frosting

190 ml heavy cream***
80 grams semi-sweet chocolate

Light Chantilly Cream for Filling

350 grams heavy cream***
45 grams powdered sugar

Instructions

Totoro Cream Puff Instructions:

Make Totoro Cream Puffs using this recipe. Shells can be frozen in advance. Please see tutorial.

Meringue Mushroom Instructions:

Set egg whites out at room temperature.
When the egg whites comes to room temperature, whip on low speed. Once it begins to foam, add cream of tartar.
Increase speed to medium.
Continue whipping until egg whites become opaque and the whisks starts to leave tracks inside the whites.
Add the sugar a little at a time until fully incorporated.
Add vanilla extract and incorporate.
Continue to whip on med-high speed until stiff peaks are reached.**
Transfer half of the uncolored meringue to a piping bag fitted with a ½" round tip (ex. Atecco #805). Save a little to put in another piping bag with a smaller tip for piping the white dots onto the mushroom top.
Color the remainder of the meringue with red GEL food coloring (ex. Americolor's Super Red). Transfer to a piping bag fitted with a ½" round tip.
Place parchment paper or Silpat mats onto baking tray. If using paper, dab a bit of meringue onto the bottom of the paper and stick it to the pan to prevent it from shuffling around as you pipe.
Pre-heat oven to 200F.
With the white meringue, pipe the stems of the mushroom by holding the piping tip upright while applying even pressure. After reaching ¾" in height, release pressure and pull away quickly to stop piping. There will be a pointed peak on the stem, this can be cut away after baking.
With the red meringue, pipe the caps by allowing the meringue to flatten out into a 1" circle as you pipe. Release pressure and use a swirling motion to stop piping to prevent pointed tips.
Use the reserve white meringue in a bag with a small piping tip (ex. round #5) to pipe small white dots onto the mushroom caps.
Bake for 1 hour at 200F. Do not open the doors while baking.
Meringues are fully baked when they can be pulled cleanly away from the mat without sticking.
Turn off the oven. Leave meringues inside with the door ajar for at least 2 hours or overnight.
Once meringues have dried, cut off the peaks of the mushroom stems to create a flat surface for applying the mushroom cap.
Use some royal icing or melted chocolate to glue the two together.

Chocolate Chiffon Yule Log Cake Instructions:

Line a 8 X 12" rectangular cake pan with parchment paper.
In a small sauce pan, heat the milk and cocoa powder on medium heat until powder is fully dissolved. Do not let the milk come to a boil. Keep stirring continuously while breaking down big clumps of powder. Once fully dissolved, set chocolate milk mixture aside to cool.
Preheat oven to 325F.
In a large mixing bowl, add in sugar, baking soda, cream of tartar and salt. Sift in cake flour, stir to combine.
Create a well in the center. Inside it, add yolks, oil, vanilla extract and chocolate milk mixture.
Stir to combine until fully incorporated, do not over mix. Set this chocolate-flour mixture aside.
In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar. (Note 1)
Increase speed to medium, once the whites become opaque and bubble size have tightened up, add sugar a little bit at a time.
Increase speed to med-high, whip until stiff peaks. You've now made a meringue. (Note 2)
Gently fold ⅓ of the meringue into the chocolate-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately.
Dab a bit of the batter onto the sides of the parchment paper to keep corners together. Dab a little more onto the paper and stick it to the pan to prevent the parchment paper from tipping over into the cake batter.
Pour into lined cake pan from one spot, spread out the batter evenly with an angled spatula.
Tap the pan on the counter to release large air pockets.
Bake for 14-16 min. at 325F until a skewer pulls out clean and cake springs back in the center.
Let cool 5 min. in the pan before removing.
Place cooling rack over cake pan.
Flip cake over onto the rack, gently remove paper.
The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack for 5 min.
Place a piece of new parchment paper on top
Flip the cake over and start rolling, allowing the parchment paper to be in between the folds. This will prevent the cake from sticking to itself. It's important to roll the cake before it cools completely, otherwise, it will crack while rolling.
Let it cool in this wrapped condition while making the chocolate whipped cream.

Light and Airy Chocolate Whipped Cream Frosting Instructions:

Place a mixing bowl and beaters in the freezer to chill. It will help the cream whip better.
Chop up chocolate into small pieces.
Place chocolate in a small pot along with the cream.
Heat over medium heat until chocolate is fully melted. Do not bring to a boil.
Let cool to room temperature then place in the fridge to chill. Check on it every 10-15 minutes and give it a gentle stir. It should be chilled before whipping but do not let it cool for too long as it will become too stiff to whip.
Place the chocolate and cream mixture in the chilled mixing bowl, then beat on low speed and slowly increasing to medium. Stop when it start to get stiff. Do not over whip.

Light Chantilly Cream Filling Instructions:

Chill mixing bowl and beaters in the freezer. This will help whipped cream whip up better.
Whip heavy cream on low speed and then increase to medium. Once the beaters leave tracks in the cream, add the powdered sugar.
Whip on med-high until stiff peaks are reached.** The cream will turn from glossy to matte. Do not over whip.

Assembly:

Very carefully unroll the cake.
Gently add one even layer of the Chantilly cream filling onto the unrolled cake.
Very gently roll the cake back up using the parchment paper to help push the cake onto itself. This will help prevent cracking. To further prevent cracks, add more cream along the short edge that is folded first and do not try to roll the cake too tightly. Cut off the sides before placing on a presentation plate.
Cut off one end of the cake on a diagonal.
Place it onto the side of the cake roll.
Frost the cake with the chocolate whipped cream using an angled spatula.
Use a fork to create wood grain marks in the frosting.
Place meringue mushrooms and Totoro Cream puff on top before serving. These elements will absorb some of the moisture from the frosting so use sparingly. Place the rest of the meringues and cream puffs off onto the side for guests to enjoy.
Enjoy!

Notes

*Castor sugar is also known as 'fine granulated sugar' or 'berry sugar'. Can also be substituted with regular granulated sugar but castor sugar is preferable.

** Stiff peaks is characterized by egg whites that hold a stiff peak that stands upright without falling over when the whisk is pulled out of the egg whites. Additionally, the egg whites don't slip in the bowl when tipped upside down.

*** Can be substituted with whipping cream 33%. Heavy cream will produce a more stable whipped cream.

New Bûche de Noël Yule Log Cake at Laduree Vancouver

December 10, 2018 by Mimi 2 Comments

After baking many a holiday treats including the traditional Bûche de Noël aka Yule Log cake in my home kitchen, I was ready to sit down and enjoy some holiday treats myself. Fortunately for me, I was invited to experience the new holiday menu at Laduree Vancouver. As you know from my latest post on Laduree, they now have a dedicated pastry chef who relocated from France to Vancouver to make desserts exactly the same way they do in the Ladurees in France.

This time we tasted the Winter Holiday brunch and the famous Bûche de Noël that I had been seeing on my Instagram feed from the International Laduree locations. I had no idea that they were now serving these gorgeous cakes in Vancouver too! We had the opportunity to try all three flavours of the Bûche de Noël - milk chocolate, dark chocolate and pistachio. Although I'm usually a HUGE chocolate fan and I loved both the chocolate versions, the pistachio version caught my attention immediately when I tasted it. It is creamy with a bit of crunch from the nut while the warm nutty flavour of the pistachios really came through in the cream. Of course, I was more than happy to have this whole cake to bring home to enjoy with my family in front of my recently set up Christmas tree. Talk about a nice holiday afternoon tea break.

In addition to the previously mentioned, we also sampled an elegant pink Marie Antoinette cake which has the same flavour profile as the iconic Ispahan macaron cake: lychee, raspberry and rose. It's a must-try for the photo-op and more importantly, the delicious flavour pairing.

The large version of these cakes are by order for pick-up on December 19th and beyond but the mini versions are now available in the shop for dine-in or take-away. That's always a good thing about Laduree, you can drop in at anytime for a small treat and a coffee or tea in between your shopping or other events. Coincidentally, my friend, Beth, from BitesofVancouver told me she had always thought she needed to dress up and make reservations for tea time at Laduree. Luckily for all of us who appreciate a nice little treat here and there, you can drop in at anytime! However, you are always welcome to make reservations in advance if you want to ensure that they have a spot for you and your party in the dining room.

Enjoy the pictures below and I hope you'll have a chance to try the holiday brunch and the Bûche de Noël Yule Log this winter season.XOXO,

Mimi

Laduree Canada Robson Street
1141 Robson St, Vancouver, BC V6E 1B5
(604) 336-3030

Laduree Canada Holt Renfrew - Pacific Center Mall
737 Dunsmuir St, Vancouver, BC V7Y 1E4
(604) 681-3121
ladureecanda.ca

Holiday brunch starts now at Laduree on Robson street. Some classics include croque monsieur (baked ham and cheese sandwich), croissants, breakfast pastries and French Toast.

Chef Michael proudly presenting the pastries he makes with his team in Vancouver. He's so knowledgeable but humble. I was able to learn a lot of new things about French pastries from him.

Disclosure: All food and drinks were complimentary. All opinions are my own

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Cute Totoro Cream Puffs with Earl Grey Cream

November 25, 2018 by Mimi Leave a Comment

Super cute Totoro cream puffs filled with a creamy Earl Grey tea cream and topped with a crispy cookie crust. A delicious treat for birthday parties, baby showers, or gift giving.

A Choux Pastry Recipe for Character Cream Puffs

A few weeks ago I took an eclair class taught by a European pastry chef. It was very informative and I learned so much on the proper way to make a good eclair. Plus it's always a good experience to be in a professional kitchen working with commercial grade kitchen equipment, especially the oven.

After the class, I started experimenting right away with making cream puffs in my home kitchen because I had just the cute character in mind that I wanted to make with the choux pastry recipe we were taught. I thought the beloved Japanese anime character, Totoro, would be a perfect character to make into cream puffs because it had an adorably big belly which was naturally round and it would allow craquelin to be place on there to define the belly area.

I made several attempts at baking Totoro with the class recipe but each time it would not look anything like him. The cream puff was exploding into different shapes and was not smooth and uniformed like the shape I had envisioned in my mind when I first piped it. The instructor had warned us about this as his recipe leaned towards the traditional composition for choux pastry. He explained that the "modern day" eclairs/cream puffs sold in gourmet patisseries now had a more consistent look to them at the expense of less rise. That made sense. My first few batches of Totoros looked great when piped but after baking, they were unruly and puffed up into every which way it wanted.

I ended up creating a new recipe which would be conducive for baking these cute Totoro characters consistently. It's the recipe which I am sharing below. Before starting, you might also want to read some of the tips on how to bake a nice cream puff.

Totoro cram puffs cooling down on a silicone mat.

Why Did My Cream Puff Collapse?

I found that cream puffs were much easier to bake than macarons in that there wasn't a lot of places where something could go wrong. The worst thing that could happen to a cream puff aesthetically would be a collapsed shell, leaving it flat, lifeless and hard to fill since the inside is doughy and not hollow. To prevent this, there are a few crucial steps to pay attention to:

Make sure that the dough is thoroughly dried out while mixing in the pan. Only stop mixing the dough when a light film starts coating the bottom of the pan. Take a look at the photo provided below to get a visual cue.
When baking, pate a choux requires a high heat in the very beginning to help it rise (preferably, 400F+ for most home ovens). Only after it has risen and achieved a golden colour, can the temperature be lowered. To lower the temperature of the oven, the oven door can be opened ajar and the temperature readjusted on the oven controls. Depending on how quickly your own oven reacts to changes to temperature readjustments, you may want to consider opening the door slightly to prevent the cream puffs from over-baking. Just make sure that it has fully risen and turned golden before doing this. Otherwise, the puff can deflate.
Once the temperature is lowered, make sure to bake it long enough to ensure the puff is fully set and dried out. This could be anywhere between 18-20 minutes. Just look for visual cues like a golden colour on all sides.

Totoro cream puffs in a loaf box for gift giving.

I Want to Bring These to a Party, Can I Make Cream Puffs in Advance?

Although cream puffs are best eaten on the day it's baked, you can still make some elements needed for this recipe in advance. This will cut down the amount of work you will need to do in advance of a party or other special event. Tip #2 was told to me courtesy of our instructor who related that this was one way they were able to always have pâte à choux on hand when he worked as a pastry chef in the hotel industry. Here are some elements of choux pastry which you can make ahead of time and how to do it:

The choux pastry dough can be made 24 hours (remember it contains raw eggs) in advance of piping, just place it in a piping bag inside the fridge until it's ready to be piped.
Better yet, piped shells can be left on the tray and placed in the freezer until it becomes firm, transfer it into a Ziplock bag until it's ready to be baked.
Shells that are baked and unfilled can be frozen for up to one month in a Ziplock bag. They can be re-crisped by baking in the oven for 8-10 minutes on low heat, around 300F.
The Earl Grey Diplomat cream can be made 24 hours in advance. Please note, this will also cut down the shelf life of the cream.
Royal icing sugar decorations made with meringue powder can be made in advance and be kept almost indefinitely in an airtight container in a cool, dry and dark place. Make sure to leave them to air-dry completely for one week before packing them up.

Totoro cream puffs are actually not too hard to bake and they are a real crowd-pleaser. I found that they made excellent gifts when wrapped in a small loaf pan and you only need 3 of them to make a big impact. It's a fantastic edible gift for the holiday season coming up. Give it a try and let me know how it goes!

XOXO,
Mimi

Recipe

Yield: 18 Totoro Cream Puffs

Cute Totoro Cream Puffs with Earl Grey Cream

A super cute cream puff in the shape of beloved Japanese anime character, Totoro. Filled with a creamy Earl Grey tea cream and topped with a crispy cookie crust.

Prep Time 2 hours

Bake Time 35 minutes

Total Time 2 hours 35 minutes

Ingredients

Cookie Crust Ingredients

42 grams unsalted butter at room temperature
50 grams brown sugar (demerara)
50 grams cake flour *

Cream Puff Ingredients

140 ml water
65 grams unsalted butter
1 tablespoon granulated sugar
½ teaspoon salt
80 grams bread flour *
1 whole egg
2 egg whites
¾ teaspoon vanilla extract

Earl Grey Diplomat Cream - Part 1 Whipped Cream

150 ml heavy cream*
2 Earl Grey tea bags

Earl Grey Diplomat Cream - Part 2 Pastry Cream

105 ml heavy cream*
25 grams granulated sugar
1 egg yolk
10 grams corn starch
10 grams unsalted butter

Decorations

Round white confetti sprinkles
Black edible pen
Royal icing
Sugar leaves
Sugar flowers

Instructions

Cookie Crust Instructions

Set butter out at room temperature to soften.
In a stand mixer fitted with the paddle attachment, cream together sugar and room temperature butter.
Sift in cake flour and continue beating to fully incorporate.
Once fully incorporated, form dough into a round and flat shape and wrap with plastic wrap. Place in refrigerator.
Chill for 30 min. so it can be easier to roll out.
Dust rolling surface (preferably a portable one that can be put into the fridge) with cake flour, roll out dough to a 3mm thickness. Cover lightly with plastic wrap. Place back in fridge until ready to use.

Cream Puff Instructions

In a medium sized pot, bring water, butter, sugar and salt to a boil on medium heat. Ensure butter is melted before liquid comes to a full boil to prevent loss of liquid.
Once it comes to a rolling boil, quickly add flour into the liquid and blend it vigorously with a spatula.
Continue blending to let the steam out of the dough. Once a light film thoroughly coats the pan, stop blending. The dough will look like smooth mashed potatoes but more pliable and springy. It should not have any lumps inside.
Remove from heat. Break open the dough mass and spread it out on a flat surface to let the steam out. Flip over to cool the other side too.
Pre-heat oven 425F. Every oven is different, adjust your own accordingly.*
Once the dough has cooled, place it back into the pot. Add one egg/egg whites at a time to the dough and incorporate well with a spatula. It won't incorporate at first but keep blending. It will all come together.
Stop blending when it's fully incorporated and the dough turns from glossy to matte.
Add the vanilla extract and blend until incorporated.
Transfer to two piping bags, one cut with a 1.5" opening (for piping the body) and the other fitted with round piping tip #10 (for the ears). The majority of the batter should be transferred into the one fitted with the bigger tip.
On parchment paper or silicone mats, using the bigger tip, pipe a 2" round blob for Totoro's body.
Using the smaller tip, pipe two smaller blobs for his ears.
Wet fingers with water and smooth out the ridges of the piped dough to prevent ridging or odd shapes once baked.
Take cookie crust out of the fridge, cut out circles with a 1.5" round cookie cutter.
Add cookie crust onto the belly area for Totoro's stomach.
Bake at 425F for 13-15 minutes. The cream puff will have risen at this point and starting to turn a light golden color.
Open oven door a bit and turn down oven to 330 F and bake for 18-20 minutes more until all the sides are a deep golden color that's even on all sides.
Take out of oven and let cool on a cooling rack.
Once completely cooled, drill a hole with a skewer large enough to fit a #5 round piping tip into the cream puff from the bottom end of Totoro's body.

Earl Grey Diplomat Cream Instructions (Part 1 Whipped Cream)

In a small sauce pan, heat the cream and tea bags on medium heat. Once the cream begins to steam and a few bubbles appear, turn off the heat. It does not need to come to a boil.
Let the tea steep for 5 minutes.
Remove tea from cream, cover with plastic wrap and place in the fridge to chill completely before whipping.
Place beaters and mixing bowl in the freezer to chill.

Earl Grey Diplomat Cream Instructions (Part 2 Pastry Cream)

In a small bowl, take ⅓ of the cream and combine with sugar, egg yolk and corn starch.
In a medium pot, bring the rest of the cream to a boil on medium heat.
Pour some of the hot cream onto the egg yolk/corn starch mixture while whisking vigorously. This will temper the eggs.
Pour this mixture back into the pot and return to cook on medium heat. Stir constantly until mixture has thickened and starts to bubble. Take off heat.
Add butter and blend to incorporate.
Let pastry cream cool and then place in the fridge covered with plastic wrap directly onto the cream.

Earl Grey Diplomat Cream Instructions (Part 3)

Take chilled Earl Grey cream out of the fridge, and the beaters and mixing bowl out of the freezer.
Whip cream on low speed until the cream has increased in volume.
Increase speed to medium and stop beating once stiff peaks is reached.
Take the pastry cream (part 2) out of the fridge and fold it into the Earl Grey whipped cream (part 1).
Transfer the diplomat cream into a piping bag fitted with a #5 round piping tip.

Assembly:

Pipe the diplomat cream into the Totoros from the hole drilled in the bottom of the cream puff. Spin the puff around as you pipe for an even distribution of cream. The cream puff will start to become heavier. Stop when the cream starts to come back out of the hole.
Draw in nose and whiskers with edible pen.
Draw pupils into round white confetti sprinkles for the eyes.
Glue on eyes with some edible glue or royal icing. Edible Glue can be found in this tutorial here.
Glue on any desired decorations like sprinkles, sugar or fondant flours and leaves. Instructions for the flowers can be found here: Royal Sugar Roses

Notes

*Cake flour can be substituted with AP flour.

*Bread flour can be substituted with AP flour but bread flour is preferable due to it's higher protein content.

*Heavy cream can be substituted with 33% whipping cream.

*This recipe requires that the oven temperature be high (preferably 400F+) in the beginning of the baking process and then lowered to slowly dry out the cream puff without burning it. This can be achieved by opening the door of the oven and/or lowering the baking temperature. Opening the door will be the quickest way if you are concerned that your cream puffs are already becoming over-baked.

Japanese Totoro character cream puffs on a mirror tray.

Read how to incorporate Totoro cream puffs into an enchanted forest yule log cake:

The New Harvest Afternoon Tea Set at TWG Tea in Vancouver

November 12, 2018 by Mimi 1 Comment

TWG's New Fall Themed Afternoon Tea Set

This weekend I was invited by TWG Tea to sample the new Harvest Afternoon tea set created to celebrate the Fall season. It's another option for a Fall themed tea experience completely different from the one I shared with you a month ago at Trump Hotel Vancouver. That tea set, called the "School of Magic Tea Set", is inspired by the Harry Potter franchise and features treats that are reminiscent of some of the magical objects and themes found in the popular children's book. It's the perfect Fall tea set for those who love the Harry Potter franchise and families with children. In contrast, the new Harvest Afternoon Tea Set at TWG is a great choice for those who prefer a more sophisticated theme and food selection - seared fois gras, escargot croquette and salmon gravlax are all on the menu.

Every piece is infused with TWG teas. Top Tier: Pistachio and cherry choux puff, tarte tartin, citrus cake with a sparkly glaze, TWG tea infused macaron, Mon Amour Tea panna cotta. Middle Tier: Salmon gravlax, seared fois gras, butternut squash soup. Bottom tier: Escargot croquette and wild mushroom tart.

The Ultimate Place for the Tea Connoisseur

I also had the opportunity to try several new teas and that is always a highlight of tea time at TWG Tea. I remember the last time I visited, the server told me that they had more than 300 different teas to choose from and on this visit, I was pleasantly surprised to hear that the selection has grown to over 500! This is the afternoon tea spot for the tea connoisseur. The tea selection is not only wide but deep. A different grade of the same type of tea with a different quality and price point is not uncommon which makes them one of the few places in the city with the ability to serve a pot of tea with a 3 digit price tag. But don't let that scare you. They have plenty of more approachable "everyday" teas to choose from as well (and most tea sets already include a pot of tea.)

This is the new Haute Couture Tea. It's a black tea that smells warm and sweet like caramel and pairs wonderfully with cream. The TWG tea salon has a boutique section where you can purchase their teas in these beautiful collector tins. You can also take their macarons away in their signature yellow gift boxes to enjoy at home or as gifts.

The Harvest Tea Set will be available until early December and will then be replaced with the new Christmas set menus. (I got a sneak peak at the Noel tea collection and it looks so festive. 'm so excited about the holiday season!) I really enjoyed the opportunity to visit TWG again to experience their fine teas, exquisite tea infused foods and macarons, and their top notch service. Until our next tea date.

XOXO,

Mimi

TWG Tea Salon
A: 1070 West Georgia Street, Vancouver, British Columbia V6E 2Y2
T: 604.692.0071

Disclosure: All food and drinks were complimentary. All opinions expressed are my own.

This is the West Coast Tea Set which offers different food selections each season.

The tea salon is also equipped to sell cakes by the slice or as a whole. Whole cakes make great birthday or celebration cakes. This one is the Mango Geisha Blossom cake and it consists of a mousse infused with Geisha Blossom Tea layered with mango passionfruit gelee with mango chunks and almond sponge. It is so creamy and delicious! 8 inch cakes are $78 and 10 inches are $92.

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The Best Afternoon Tea Spots in Vancouver

November 1, 2018 by Mimi 12 Comments

Where to Get the Best Afternoon Tea in Vancouver

As you may already know, a big part of this blog is dedicated to my afternoon tea experiences in Vancouver and beyond. I love desserts, scones and macarons so it's no wonder why I love afternoon tea so much. In the last few years, I've had the opportunity to try out almost all of what Vancouver has to offer for afternoon tea.

Mimi's Afternoon Tea Experiences in Vancouver

Since I often get asked for my recommendations on the best afternoon tea spots, I decided to make a comprehensive list of all the different afternoon tea spots in the city. Each restaurant or tea salon has their own unique pros and cons so I made a breakdown of the top choices for different categories (ex. best tea spot for groups, best tea spots for desserts) to better help you make your decision.

A majority of the tea spots I feature are places I have selected and chosen to try on my own time and on my own dime. I'll always give you honest opinions of the places I review and if I have any associations with the places I review, say for example, if I were to be invited to experience the tea, I will always let you know in the beginning of the individual blog post. For the places I have not yet visited, I have not provided a photo, my recommendation or the link to the post of my original visit.

I hope you enjoy what I've compiled so far and feel free to let me know if I've missed any of your favorites.

XOXO,
Mimi

Full List of Afternoon Tea Spots in Vancouver (alphabetical order)

Prices are Winter 2018 prices as published on the company's website and are subject to change.

Petite sweet treats on vintage tea ware from Adonia Tea House in Kerrisdale. — Sweets selection in the afternoon tea set at Adonia Tea House in Kerrisdale.

Adonia Teahouse (Kerrisdale, Vancouver)

Located in Kerrisdale, this charming little space, decorated like granny's living room, has dedicated afternoon tea services everyday of the week. There are also options for gluten-free/vegan/vegetarian afternoon tea and even take-away tea sets for hosting your own tea party at home. They have an extensive tea list which will please most tea lovers. Light lunch items and a la carte desserts are also available on the menu.

Mimi's Recommendation: I would recommend Adonia Tea House for the extensive tea list and charming decor. It's a small space but it might work in favor for those who want to book the whole venue for a small party.

Mimi's Afternoon Tea Experience at Adonia in Kerrisdale.
Afternoon Tea $33/person
Open Monday through Sunday from 10:00 to 6:30pm
A: 2057 West 41st Avenue, Kerrisdale, Vancouver, BC, V6M 1Y7
T: 604.261.0049

Adorabelle Tea Room (Steveston, Richmond)

The only afternoon tea spot in Steveston, located inside the old Steveston Court House. The space is small and charming with a little gift shop. They also offer catering for special events too. Of interest is their Seniors Tea Set for $30, something I've never seen before in the city. Nice idea.

Mimi's Recommendation: I would recommend it if you're in the Steveston area. Make a day of it by visiting the pier, seafood boats and shops in Steveston village.

Adult Tea $36 per person
Tue: 11-3:30, Wed-Sun: 11-5pm, Mon: Closed
A: 12051 Third Ave, Richmond, BC V7e3k1
T: 604.241.1947

Afternoon tea treats displayed in a bird's cage display. — Audrey Moment's insta-famouse Bird's Cage tea set display.

Audrey Moment Cafe (South Burnaby)

Burnaby's first dedicated afternoon tea salon that can cater to private parties up to 40 guests. Being away from the city core has its advantages as the tea set is modestly priced, and the service is friendly and unpretentious. The tea salon is feminine and sweet and so is their insta-famous Bird's Cage Afternoon Tea Set. Reservations are needed for this special set.

Mimi's Recommendation: I would recommend it for those living in the Burnaby area. Neither too big nor small, it's well equipped to handle baby showers and private parties. They offer a good value tea set that includes a pot of Kusmi branded tea.

Mimi's Afternoon Tea Recap at Audrey Moment in Burnaby
Chinese New Year's Afternoon Tea Set at Audrey Moment

Bird-cage Rose Memories Afternoon Tea Set $34.95/person, 24-hour advance reservations required.
Wed-Mon: 12PM-6:30PM, Tuesday: Closed
A: 120b-6540 Burlington Ave, Burnaby, BC
T: 604.559.9789

Avery Cake & Tea House (Richmond)

Avery Cake & Tea House is a newcomer to Richmond's afternoon tea scene. This is a big and grand tea salon that can fit large parties comfortably. The open layout is conducive for decorating a "head/sweets table" that guests can see from every corner of the room.

Mimi's Recommendation: I would recommend it for those who value a large open tea salon with grand furnishings. The ambiance and quality of the food from my personal experience was good. However, I've been notified from a few personal sources that the menu has changed considerably and there has been issues with the customer service. I recommend double checking Zomato or Yelp for their latest offerings/service to help in your decision making.

Mimi's Afternoon Tea Recap at Avery Cake & Tea House in Richmond
Mon-Sun 12pm – 7:30pm, Tuesday – CLOSED
A: 112-4751 Garden City Rd, Richmond, BC V6X 3M7
T: 604.285.7771

Butter Baked Goods (MacKenzie Heights, Vancouver West)

Butter Baked Goods is a bakery located deep in Vancouver West in the quiet neighborhood of Mackenzie Heights. Everyday offerings in the bakery include classic goodies like butter tarts, muffins, scones, shortbread cookies and more. Besides afternoon tea, they also have a small breakfast and lunch menu.

Butter Afternoon Tea - $30.00 per person
Sundays only: 12:00 or 2:15pm tea service, with a seating capacity for up to 22 people
A: 4907 Mackenzie Street, Vancouver, BC V6N 1G8
T: 604-221-4333

A traditional selection of afternoon tea items on a 3-tier porcelain serving tray. — Traditional afternoon tea set at the Bacchus Lounge in the Wedgewood Hotel.

Bacchus Lounge in the Wedgewood Hotel (Downtown Vancouver)

UPDATED November 2018: The afternoon tea service has been temporarily suspended and will commence again in early 2019. Please check with restaurant to confirm.

Classic, elegant and posh perfectly describes the tea experience at the Bacchus Lounge in the heart of downtown Vancouver. The sweet and savoury offerings veer on the traditional side so it's perfect for those who prefer the time-honoured practice of afternoon tea with a 3-tier cake tray, elegant ambiance, luxurious tea ware and fine service. The lounge is a full service restaurant that serves breakfast, lunch and dinner; the tea service runs daily during the mid-afternoon from 2-4pm.

Mimi's Recommendation: I would recommend it for those who prefer a traditional afternoon tea experience with classic tea items. Arrive in style as the boutique hotel offers valet service.

Mimi's Afternoon Tea Experience at The Bacchus Lounge in Downtown Vancouver
Traditional Tea Set $45/person
Daily: 2:00pm - 4:00pm
A: 845 Hornby Street, Vancouver, British Columbia, Canada V6Z 1V1
T: 604.689.7777, 1.800.663.0666

Colette Grand Cafe in Holt Renfrew (Downtown Vancouver)

This cafe is one of the more under-the-radar places for afternoon tea, therefore, it's a relaxing and peaceful space to enjoy tea after a long day of shopping in downtown Vancouver. The space is refined and elegant with ample spacing in between tables so it's ideal for pushing in a stroller for those who would like to bring their little ones.

Mimi's recommendation: I enjoyed this space for it's elegant ambiance and the tea set had a good overall value. The price for the tea set has increased quite a bit since my last visit so you might want to do some comparison on the actual food offering. It's still a nice little getaway spot to drop in for tea if you're tired from a long day of shopping in Pacific Centre Mall. Otherwise, if you're more focused on the food and less on the ambiance, you'd be better off to walk over to Laduree on Robson Street.

Hours: Afternoon tea, daily 2:00 pm–6:00 pm
A: Holt Renfrew Vancouver, 737 Dunsmuir St, Vancouver, BC V7Y 1E4
T: (604) 678-0316

Faubourg Paris (Kerrisdale, Vancouver West)

This beloved bakery has three location in Vancouver: Kerrisdale, Downtown Vancouver and West Vancouver. However, tea service is only offered in the the Kerrisdale location on Saturdays and Sundays from 12:00 pm to 05:00 pm. The tea set is served on an a modern two-tier stand in the back area of the bakery where they have a small room dedicated to tea service during afternoon tea service times.

Kerrisdale location only from 12pm to 5pm on Saturday and Sunday.
A: 2156 W 41st Ave, Vancouver, BC V6M 1Z1
T: 604.266.2156

Afternoon tea sweets and savouries served on a silver open book shelf display. — Modern afternoon tea set at the H Tasting Lounge in the Westin Bayshore Hotel.

H Tasting Lounge in the Westin Bayshore Hotel (Coal Harbour, Downtown Vancouver)

H Tasting Lounge is the new and shiny addition to Coal Harbour's Westin Bayshore Hotel. The beautifully designed lounge is inspired by the glamourous era of entrepreneur and aviation pioneer Howard Hughes who was once an occupant of the hotel. The lounge itself it worth a visit, even if not for afternoon tea. They also offer brunch, lunch, dinner and drinks. You can expect a globally-inspired menu, luxurious tea ware and five-star service.

Mimi's Recommendation: I would recommend it for those who want to experience the ambiance of the H Tasting Lounge while being pampered with five-star service. The innovative cocktail menu alone is worth the trip. Make a day of it by taking a nice walk along Coal Harbour.

Mimi's Afternoon Tea Experience at H Tasting Lounge with Western Afternoon Tea

Mimi's Afternoon Tea Experience at H Tasting Lounge with Eastern Afternoon Tea

Afternoon tea: $55/person
Tea service: Monday - Friday: 11:30 AM - 5:00 PM, Saturday & Sunday: 12:00 PM - 5:00 PM
A: 1601 Bayshore Drive, Vancouver, BC, V6G 2V4, Canada
T: 604.691.6962

High afternoon tea items served on a sleek white 3 tiered tea tray. — A sleek afternoon tea set served at Hy Tea Lounge in the Armoury District by Granville Island.

Hy Tea Lounge (Armoury District, Vancouver West)

The stand alone glass building that houses Hy Tea Lounge is a real asset in creating an airy and bright atmosphere for afternoon the modern way. The vibe is chic and sleek so the well-priced tea set is a real steal for the portion size and interesting variety. A good choice for those in the False Creek/Olympic Village area and beyond.

Mimi's Recommendation: I would recommend it for its value and ambiance. The bright airy space will put you in a happier mood and help create beautiful Instagram-worthy photos for your special event.

Mimi's Afternoon Tea Recap of Hy Tea Lounge in the Armoury District
Hy Tea $36/person
Tue-Sun: 11AM – 7PM, Monday: Closed
A: 205-1540 W 2nd Ave., Vancouver, BC V6J 1H2
T: 604.731.9636

Honey Salt in the Parq Hotel (Downtown Vancouver)

Honey Salt is one of five restaurants located in the glitzy Parq Vancouver Hotel in Downtown Vancouver. It might be nestled inside a glamourous five-star hotel but it takes pride in offering farm to table cuisine in an approachable and comfortable setting. The space is large and can easily accommodate big parties. They also serve breakfast, lunch, cocktails and dinner.

Four Points Tier Tea Set $42/person
Afternoon Tea: Available Saturday & Sunday from 3:00pm – 5:30pm
A: 39 Smithe Street, Vancouver, British Columbia, V6B 0R3
T: 778-370-8200

Vegan afternoon tea treats served on a clear glass 3-tier tea tray. — Vegan afternoon tea at Indigo Age Cafe in downtown Vancouver.

Indigo Age Cafe (Downtown Vancouver)

Indigo Age Cafe is one of the healthiest places to dine in the city. Serving lunch and light dinners, they offer an extensive menu of vegan, gluten-free food made with seasonal as well as organic and local ingredients when possible. Their standard tea set is both vegan and gluten-free so there is no need to pay extra. The bonus is that each tea set comes with a pot of organic tea or you can even order Kombucha tea (at an extra cost). It's literally a "hidden gem" in Downtown Vancouver as the cafe is situated below street level.

Mimi's Recommendation: I would not hesitate to recommend this tea set to anyone who prefers vegan, gluten-free food. Everything was surprisingly delicious to me as a non-vegan but if you're not especially hung up on vegan, gluten-free food, I would recommend trying it when they have a Groupon special.

Mimi's Afternoon Tea Experience at Indigo Age Cafe in Downtown Vancouver
Vegan, Gluten-Free Afternoon Tea: $34/person
Monday-Saturday: 3-5pm, Sunday: 12-4pm
A: 436 Richards Street Vancouver, BC V6B 2Z4 Canada
T:(604) 622-1797

A small souffle soup on stacks of vintage tea saucers. — Afternoon tea at L'Opera in Richmond.

L'Opera (Richmond)

This tiny little gem is located on no. 3 road in Richmond. The store front is so small that you may have driven by without even noticing it. They specialize in desserts and that's where you'll find your tea set truly shine. Even though the price of their tea set is comparable to those offered in the city core, they make up for it by the quality and quantity of their offerings. They also have lattes, cakes and macarons to-go or dine in-house.

Mimi's Recommendation: Although decorated in a grand style, the space is very small so go for the food and not the ambiance. The macarons here are some of the best in the city. After your tea experience, make sure you take a box of macarons to go.

Mimi's Tea Experience at L'Opera in Richmond
$55/per person, 24-hour advance reservations required
A: 5951 Minoru Blvd, Richmond, BC V6X 4B1
T: 604.270.2919

Macarons, croissants, lemon meringues and more served on pastel tea ware. — Afternoon tea treats and baked goodies at Laduree on Robson Street in Downtown Vancouver.

Laduree (Downtown Vancouver)

Laduree needs no introduction. This world-famous brand from France has two locations in the city: on Robson Street and in Holt Renfrew Department store in Pacific Centre Mall. Here, you'll find exquisite macarons and sweets flown in from Europe, and hot items made in-house. Desserts and pastries are also made in-house the same way they do it in the locations in France by a French pastry chef. The Robson Street location is also equipped to serve cocktails and brunch so it's the perfect place to hold your next special event. The bonus is the gift shop that sells their signature pastel tote bags, scented candles, jams, teas, books and other Laduree branded products. Bring the magic of Laduree home with you.

Mimi's Recommendation: Whether you've had many afternoon tea experiences or very little, this is one of the only places I would recommend as a must-visit for anyone. From the ambiance, food and well-trained servers, you'll be enamored with the world of Laduree after just one visit.

Mimi's Afternoon Tea Experience at Laduree in Downtown Vancouver
New Laduree Brunch Menu (Summer 2019)
New Bûche de Noël and Holiday Brunch at Laduree (Winter 2018)
New Dessert and Pastry Offerings for Afternoon Tea at Laduree (2018)
Hidden Gems from Laduree
Ultimate Wedding Party Favors Guide from Laduree

Laduree Afternoon Tea: $48

ROBSON LOCATION
A: 1141 Robson St, Vancouver, BC V6E 1B5
T: 604.336.3030
PACIFIC CENTRE MALL LOCATION
A: Pacific Center Mall, 737 Dunsmuir St, Vancouver, BC V7Y 1E4
T: 604.681.3121

4 small afternoon tea treats served on a glass plate with the pink takeaway box in the back. — To-Go Afternoon Tea set at Laurence and Chico Cafe in Downtown Vancouver.

Laurence and Chico (Downtown Vancouver)

Laurence and Chico Cafe is a new venture for Canadian designer duo, Laurence and Chico, best known for their clothing and accessories featuring vivid colors and contemporary styles. No expense was spared in the decor which remains faithful to the artists' vision. You'll find uber photogenic decor like unicorn chairs and graphic murals. They offer a fun To-Go afternoon tea set which is served in an innovative take-away box that looks like a ladies purse. Besides the tea set, they also offer two great lunch sets at $18 and $15.

Mimi's Recommendation: I liked the innovative To-Go concept and the unique takeaway box, however, I recommend trying their lunch sets instead. See post below for more details.

Mimi's Afternoon Tea Experience at Laurence & Chico Cafe in Downtown Vancouver

To-Go Afternoon Tea $29/set
A: 833 Bute St, Vancouver, BC V6E 3Y4
T: (604) 688-8680
Hours: 11 am – 8 pm everyday, Friday & Saturday 11 am – 11 pm

High tea sweets on a traditional 3-tier cake tray flanked by pretty vintage teaware.

Le Petite Cuillère (Mount Pleasant, Vancouver)

Located in the trendy Mount Pleasant neighborhood, Le Petit Cuillère offers a complete 10-piece tea set for $35/set. For those with a smaller appetite, there's a unique build-your-own afternoon tea set. Guests can choose 3 savouries and 3 sweets to create their own desired tea set; extra items can be added for an additional cost. It's a tea-focused menu which means that most of the items are also infused with tea. The tea set comes with a premium pot of "bottom-less" loose leaf tea (Murchies brand). Veggie, gluten-free and vegan options are available. They also serve light lunches and brunch daily from 10-2:30 pm.

Mimi's Recommendation: This is one of the best valued tea sets I've found in Vancouver. Both the savouries and sweets are equally good and they are served on traditional vintage teaware. Some seats are more comfortable than others. See original post for photos.

Mimi's Afternoon Tea Experience at La Petite Cuillère in Mount Pleasant
Afternoon Tea $35/set
A: 55 Kingsway, Vancouver, BC, V5T 3J1
T: 604.298.0088

Neverland (Kitsilano, Vancouver West)

One of the unique offerings at Neverland is their "Never-ending Tea" service. Included in the Grand Adventure Tea set is the opportunity for guests to try as many different teas as they desire (there are over 60 to choose from!). Another impressive aspect of their menu is their children's, vegan, gluten and dairy omitted, and vegetarian options, making it a very inclusive experience for everyone. At a mid-price position with regular-sized scones and sweet/savoury treats, this is one of the best value afternoon tea sets around town. The tea salon also offers a good brunch and lunch menu, and alcoholic beverages.

Mimi's Recommendation: If you like food, this is a great choice for value. Items on the tea set are of good quality and regular-sized, no teeny tiny treats here! The "never-ending" tea service is an enticing offering for those who love to sample as many teas as possible. As a popular Vancouver institution, reservations are highly recommended.

Mimi's Experience with Mad Hatter Themed Tea at Neverland
Mimi's Tea Experience at Neverland Tea Salon in Kitsilano

A Grand Adventure High Tea (listed as "high tea" per restaurant menu) $38/set A: 3066 West Broadway, Vancouver, BC
T: 604.428.3066

Themed afternoon tea set featuring treats that look like board game pieces. — Games Night themed afternoon tea at the Notch8 dining room in the Fairmont Vancouver Hotel.

Notch8 in the Fairmont Hotel (Downtown Vancouver)

The Fairmont Hotel has always been famous for their afternoon tea service and specifically their scones. After their new mult-million dollar revamp which saw the opening of their new Notch8 restaurant and lounge, their afternoon tea service also experienced a rebirth of sorts. The tea service is now held in the private room of the Notch8 restaurant and there is a special theme each season. You'll find their signature scones worth returning for while the new themes each season will give you a novel experience each time. Brunch, Lunch, dinner and drinks are also available on the menu.

Mimi's Recommendation: Having tea and scones at the Fairmont is a must at least once but with their themed teas, you can go several times a year, each time to enjoy a new experience. The food is reflective of the current theme so it can be a hit or miss depending on your own personal preferences. Take time to read through the menu before booking. However, the tea and scones remains the same and the scones are definitely worth a visit. They also offer cocktails and alcoholic beverages.

Mimi's Afternoon Tea Experience at Notch8 Fairmont Hotel: Unique Tea in a Display Window
Mimi's Afternoon Tea Experience at Notch8 Fairmont Hotel: Christmas Theme
Mimi's Afternoon Tea Experience at Notch8: Game On & Tipsy Tea for Halloween
Mimi's Afternoon Tea Experience at Notch8: Easter Theme on Fairmont Rooftop

Price varies according to theme. Usually between $55-$65/set
A: 900 West Georgia Street, Vancouver, British Columbia, Canada, V6C 2W6
T: 604.684.3131
E [email protected]

Origo Club (Richmond)

The Origo Club is a new and innovative art-meets-food conceptual space in Richmond that houses a contemporary Asian art gallery, upscale French restaurant and cafe. Afternoon tea is served on Fridays and Saturdays from 1:30 - 4:00 pm. Items are made in-house and champagne can be added to the tea set ($45/set) for an additional $35. Lunch and dinner is also available on the menu.

Hours: served on Fridays and Saturdays from 1:30 - 4:00 pm
A: No.110 6888 River Rd, Richmond, BC
T: 604.285.8889

Small afternoon tea treats served on an ornate 2 tier tray. — Dainty tea set at Patisserie Fur Elise in Downtow Vancouver.

Patisserie Fur Elise (Downtown Vancouver)

Tea time at Patisserie Fur Elise will have you feeling like you are experiencing tea time in a real life doll house. The tea salon is housed inside a pretty heritage house right in the middle of downtown Vancouver. The inside has all the adorable details you'd find in a house fit for a doll: chandeliers, white ornate furniture and more.

Mimi's Recommendation: I would recommend it for those who love super feminine and girly spaces. It's a pretty large space that can comfortably accommodate large groups. It's a notch above Audrey's Moment in Burnaby for the larger, prettier space and central Vancouver location.

Mimi's Afternoon Experience at Patisserie Fur Elise in Downtown Vancouver

Afternoon Tea Set $35/set
A: 847 Hamilton St, Vancouver, BC, V6B 6A1
T: 604.684.1025

Rose House (Kerrisdale, Vancouver West)

As the name suggests, Rose House is all about the roses. Here, you'll find the largest selection of rose based teas in Vancouver. It's located in a street front retail unit on the side streets of Kerrisdale. Inside, it's like a charming little European chalet complete with traditional tea china, tea warmers and opulent furnishings. The calm and serene setting is a notable quality of this little gem. The menu also offers light lunch items as well.

Mimi's Recommendation: In the Kerrisdale neighborhood, this would be my top choice for those who want to have a quiet day out with another friend. Unlike Adonia which is quite cramped, Rose House is spacious and allows for plenty of personal space in between tables. The Secret Garden is another popular choice in Kerrisdale but the large space is more conducive to a louder and boisterous crowd. The items on the tea set were unusually small so keep that in mind if you have a bigger appetite.

Mimi's Afternoon Tea Experience at Rose House in Kerrisdale

Prince William Tea Set $32.95/set
A: 5687 Balsam St. Vancouver BC V6M 4G5
T: 604.620.3668

Afternoon tea treats including lemon meringue and petite cakes. — Afternoon tea set at the iconic Secret Garden in Kerrisdale.

(The) Secret Garden (Kerrisdale, Vancouver West)

Established in 1995, The Secret Garden Tea House in Kerrisdale is one of the first modern day pioneers of afternoon tea in Vancouver. For many, it is probably the first place they experienced afternoon tea in the Lower Mainland. They have now relocated to a newer, bigger and brighter space just a few stores down from their old location. Experience their afternoon tea set and down-to-earth service in the tea salon or take advantage of their "treats to go" for enjoying at home. Breakfast and lunch items are also available on the menu.

Mimi's Recommendation: My last visit to the Secret Garden was at their new location. I appreciated that the newer space is brighter and spacious. However, I found the tea set a bit lacking in variety and just a bit uninspired compared to what Vancouver has to offer now for tea. But at $35/set, you can't really complain. The tea set is offered at a reasonable price point for those who would like to try the iconic establishment for the first time.

Mimi's Afternoon Tea Experience at The Secret Garden

"High Tea" Set (listed as "high tea" per restaurant menu) $35/per person
A: 2138 West 40th, Vancouver BC
T: 604.261.3070

Afternoon tea set served on a unique Hexagonal display. — A cosmopolitan afternoon tea set served at the Trump Hotel in Vancouver.

Trump International Hotel (Coal Harbour, Downtown Vancouver)

When afternoon tea is served in a champagne lounge, you already have a good idea of what to expect: top notch service, decadent food, luxurious surroundings and, of course, champagne! The sumptuous ingredients used is a feast for the belly while their theatrical tea displays are a feast for the eyes and camera. Located in the Coal Harbour neighborhood of Downtown Vancouver, Trump Hotel Vancouver's cosmopolitan take on afternoon tea will have you feeling like you were in New York or Hong Kong. An all-day lounge menu complete with oysters is also available.

Mimi's Recommendation: I would highly recommend this tea set for those who value attentive service, plush surroundings and a tea set that really pushes the limit for luxury and decadence. There are regular themed teas every season along with a more luxurious version which comes with a glass of champagne and an extra dessert box. I find that the items on the themed tea set are rarely recycled from season to season so it's exciting for returning guests. Also, afternoon tea is a great way to experience the lounge and enjoy a drink in the late afternoon for those who have family commitments in the evening.

Mimi's Afternoon Tea Experience at Frozen Enchantment Tea at Trump Hotel
Mimi's Afternoon Tea Experience at Trump Hotel Vancouver in Coal Harbour
Harry Potter Inspired School of Magic Afternoon Tea at Trump Vancouver
Mimi's Experience with Carnival Afternoon at Trump Hotel
Mimi's Beauty and the Beast Themed Afternoon Tea Experience at Trump
Mimi's Christmas Nutcracker Afternoon Tea Experience at Trump Hotel Vancouver
Mimi's Afternoon Tea Experience at The School of Magic Afternoon Tea at Trump Hotel

Luxury Afternoon Tea $118/set (usually includes themed tea set plus a glass of champagne and an extra dessert box)
Themed Afternoon Tea $58-$65/set, depending on the season
A: 1161 West Georgia Street, Vancouver, BC, V6E 0C6
T: 604.979.8885

A carton of tea in a pink gift box at TWG tea. — Afternoon tea at TWG in Downtown Vancouver.

TWG Tea (Downtown Vancouver)

TWG Tea is an international transplant from Singapore. Known for their upscale loose tea offerings, the tea salon also serves luxurious tea-infused food and macarons. The central theme here is tea and there is literally over 500 different types to choose from! From the regular names you may be familiar with to rare finds that go for $50+/pot, this is the place to be for the true tea connoisseur. Besides the tea, their tea set and food menu selection is just as extensive. Brunch, lunch and early dinner options are also available on the menu.

Mimi's Recommendation: As per above, the menu is quite extensive and can actually be very overwhelming. It's great for those who love tea and parties who want a larger menu to choose from. I don't think there is any other tea salon in the city which offers as many different options for tea sets, teas, brunch, lunch and dinner. To top it off, you can also purchase edible gifts to bring home like their TWG teas (in gorgeous tin cans) and tea infused macarons. The layout of the space may not be as comfortable for large group events.

Mimi's Afternoon Tea Experience at TWG Tea in Downtown Vancouver
Mimi's Experience at TWG's Festive Set Dinner Event for the Winter Holiday
Mimi's Afternoon Fall "Harvest" Afternoon Tea Experience at TWG Tea
Mimi's Experience at the Sakura Tea Tasting at TWG Tea in Downtown Vancouver

Tea set price: varies according to set. There are a variety of lower priced ones to choose from. and their signature Royal Tea Set is $58/set, with Veuve Clicquot it is $88/set.
A: 1070 West Georgia Street, Vancouver, British Columbia V6E 2Y2
T: 604.692.0071

Afternoon tea served on a tea display resembling a parachute. — The Instagram-worthy parachute tea display at Yandoux Patisserie in the Olympic Village.

Yandoux Patisserie (Olympic Village, False Creek)

Yandoux Patisserie is a small cake boutique serving the Olympic Village/False Creek neighborhood. They're well known for using a photogenic "parachute" display to serve their tea set. Their exquisitely made cakes look and taste amazing. Keep them in mind if you are looking for custom cakes with that extra special flair.

Mimi's Recommendation: I would recommend their cakes which you can purchase by the slice or as a whole. They are so well made and are absolutely beautiful works of edible art. Although they provide a decent tea set and comfortable seating, I felt the tea service lacked behind the others on this list for the value. More in the post below:

Mimi's Afternoon Tea Experience at Yandoux Patisserie
Tea Set $48/set
A: 1731 Manitoba St, Vancouver, BC V5Y 0H8
T: 604.620.1899

A 3-tier afternoon tea tray set on a table with desserts and treats. — Tea is served on a traditional 3-tier display at Truffles Fine Foods Cafe in VanDusen Garden.

VanDusen Gardens - (Oakridge, Vancouver West)

Tea time is informal and relaxed at Truffles Fine Foods Cafe inside of VanDusen Garden. Every table enjoys a wonderful view of the garden's beautiful fountain and the patio is a hidden gem for al fresco dining in Vancouver.

Mimi’s Recommendation: Reservations are not needed or taken so go early to beat the lunch hour rush. It’s a self-service style format where you seat yourself, line up to pay and bring some elements of the tea set to your table on your own. Be forewarned that just the line up alone to pay can be well over half an hour during lunch hour (yes, this cafe is a happening place).

Mimi's Afternoon Tea Experience at VanDusen Garden's Truffle Fine Foods

Casual Afternoon Tea: $50/2 people
Causal Afternoon Tea is served from 11:00am till 2 hours before cafe closes
A: 5251 Oak St, Vancouver, BC V6M 4H1
T: (604) 505-4961

Afternoon Tea Beyond Vancouver

Name: 30-Layer Rainbow Mille Crepe Celebration Cake
Prep time: 20 min
Cook time: 2 h 35 min
Total time: 3 h 55 min
Yield: 8
Cuisine: french
Ingredients: Pastry brush; 8” Round non-stick pan; Blender/food processor; 3 Medium mixing Bowls; 6 Small Mixing bowls; Medium-sized pot; Silicone tongs; Handheld mixer; Sifter; Spatula; 360 ml heavy cream; 80 grams powdered Sugar; 1/4 tsp. almond extract; 1 can coconut milk*; 190 ml heavy cream*; 190 ml milk; 2.5 tablespoon granulated sugar; 3 large eggs; 35 grams vegetable oil (neutral tasting); 135 grams cake flour; 1 teaspoon vanilla extract; 6 tablespoon water; Butter for frying pan; Red, orange, yellow, green, blue & purple food colour*; 360 ml heavy cream; 80 grams powdered Sugar; 1/2 tsp. vanilla extract

A home-style afternoon tea set served on a 2 tier tea tray in a white farmhouse setting. — A home-style afternoon tea set served at the Little White House in Fort Langley.

Little White House (Fort Langley)

The Little White House is a destination unto itself. You can make a day out of visiting this charming little heritage house in the historic town of Fort Langley. Inside the house, you'll find several rooms dedicated to retail shopping - home wares and fashion. After tea, you can also stroll down the streets of Fort Langley and enjoy some antique shopping. Brunch and lunch are also available on the menu.

Mimi's Recommendation: I would highly recommend a visit to the Little White House for anyone who wants to experience a short "half-day trip" outside of the city. It's a nice little space to unwind and get away from the hustle and bustle of city life. They have several bright and airy rooms which will be perfect for taking photos if it's a special event. The home-style tea set won't be as edgy as some of the other choices you can find in Vancouver but that's just part of its charm.

Mimi's Afternoon Tea Experience at The Little White House in Fort Langley

LWH Creme De La Earl Grey Tea $26/set (with champagne $34/set)
A: 9090 Glover Rd., Fort Langley, BC, V1M 2R4
T: 604.888.8386

Cakes n Sweets (Coquitlam)

A: 2773 Barnet Hwy, Coquitlam, BC V3B 1C2
T: 604.475.7765

Clancy's Tea Cosy (White Rock)

A: 15223 Pacific Ave, White Rock, BC V4B 1P9
T: 604.541.9010

Enchanted Cake and Tea Salon (Cloverdale, Surrey)

A: #107 - 19289 Langley Bypass, Surrey BC V3S 6K9
T: 604-510-6832

Ivana Tea House (Abbotsford)

A: 2626 Montrose Ave, Abbotsford, BC V2S 3T6
T: 604.744.8447

Mimi's Favorite Afternoon Tea Spots

H Tasting Lounge in the Westin Bayshore - I love the ambiance in this beautifully designed space and the thoughtful afternoon tea menu. The view of Coal Harbour from the lounge also contributes to the overall atmosphere.

Laduree Canada - I love the feminine Parisian world of Laduree. The macarons are obviously a must-order along with their new house-made desserts. It's a lifestyle brand that I love to bring a piece home with me in the form of takeaway desserts and branded gifts.

Trump Hotel Vancouver - I love the top notch service, chic atmosphere and the themed afternoon tea sets that change with the seasons. Their innovative and visually appealing cocktails also sets them apart.

Best Afternoon Tea Spot for the Tea

TWG Tea - They have over 500 different teas to choose from!
Neverland Tea Salon - Their "Endless Tea" program means you can try as many teas as you like!

Best Afternoon Tea Spot for Service

Trump Hotel Vancouver - 5-star hotel service Bacchus Lounge in the Wedgewood Hotel - Valet and doorman is ready and waiting right outside of the front entrance.

Best Afternoon Tea Spot for Menu Variety

TWG Tea - there are so many different tea sets to choose from in a variety of price points. You can also order a-la-carte brunch, lunch and dinner.

Best Afternoon Tea Spots for Savouries

Neverland Tea Salon - Near regular sized savoury treats that those with hearty appetites will appreciate.

Best Afternoon Tea Spots for Sweets

Laduree Canada - A French pastry chef was relocated from France to make desserts just like the way though do in the Paris Laduree locations. Enjoy their world famous macarons and other iconic desserts like the Ispahan macaron cake and the Pistachio Religieuse.

Best Afternoon Tea Spot for Scones

Notch 8 in the Fairmont Vancouver - the highlight of tea time at the Fairmont! Be surprised by the kitchen's ingenuity as they also offer special seasonal flavors in the scones and condiments.

Best Afternoon Tea Spots for Ambiance

H Tasting Lounge in the Westin Bayshore - the newly renovated lounge with a view of Coal Harbour evokes the splendor of the time when the charismatic business magnate and Hollywood legend, Howard Hughes, was a resident of the hotel.

Little White House in Fort Langley - several bright and airy dining rooms decorated in a chic farmhouse style complete this heritage house that also feature retail space for trendy fashions and home wares.

Best Afternoon Tea Spots for Value

Hy Tea Lounge in the Armoury District/False Creek - enjoy a good selection of afternoon tea items in this tea salon that is chic and bright. The independent glass building that the tea salon is housed in offers plenty of natural light. At a medium price range, this is one of the best value tea spots in the city for ambiance and food.

La Petite Cuillere in Mount Pleasant - in contrast to the modern vibes at Hy Tea Lounge, La Petite Cuillere offers a traditional afternoon tea experience for those who prefer a shabby chic atmosphere and vintage teaware.

Best Afternoon Tea Spots for Big Groups

Most afternoon tea salons have little nooks and separate spaces that are great for intimate meetings but are not so great for larger parties. I've chosen two which have spacious seating, large open layouts and are welcoming to more lively parties.

Avery Cakes - Ample seating and large open layout is perfect for setting up a "Sweets" or "Head" table that can be viewed from all corners of the room. Easy going atmosphere is also conducive for boisterous gatherings.

Secret Garden - The new Secret Garden location has ample seating and a good rectangular layout that is perfect for keeping larger parties together. Note, there is a low partition that separates the room in half. Easy going atmosphere is also conducive for boisterous gatherings.

Colette Grand Cafe - There is ample room between each table or booth making this chic space especially good for big groups. It's a more refined alternative to some of the other more well-known tea salons in the city.

Best Afternoon Tea Spots for Two

All these spots were chose for their smaller, more intimate space that also has plenty of small tables and nooks fit for two.

Adonia Teahouse in Kerrisdale - the space is a bit cramped but you'll feel like you're having tea in Grama's sitting room.

L'Opera in Richmond - the space is super teeny tiny but it's also part of the charm. There are only a few tables in this small tea salon so it's great for a quiet afternoon with your guest but don't share too many secrets as it's not hard to overhear what your neighbors are saying.

Laurence and Chico in Downtown Vancouver - there are so many different little nooks in this colorful and lively space. Although its an open layout, the clever use of large furry canopy chairs will have you feeling like you're in your own little world.

Rose House in Kerrisdale - there are many twist and turns in this tea salon so you'll feel like you have your own private space.

Gluten-Free Afternoon Tea Sets

Adonia Teahouse in Kerrisdale - reserve two days in advance
Butter Baked Goods in Vancouver West - available upon request with 48 hours notice
Notch8 at Fairmont Hotel Vancouver - must notify at time of booking
Neverland Tea Salon in Kitsilano
Secret Garden in Kerrisdale

Vegan Afternoon Tea Sets

Adonia Teahouse in Kerrisdale - reserve two days in advance
Notch8 at Fairmon Hotel Vancouver - must notify at time of booking
Indigo Age Cafe - raw vegan tea set comes with organic tea
Neverland Tea Salon in Kitsilano

Vegetarian Afternoon Tea Sets

Adonia Teahouse in Kerrisdale - reserve two days in advance
Notch8 at Fairmon Hotel Vancouver - must notify at time of booking
Neverland Tea Salon in Kitsilano
Secret Garden in Kerrisdale

Children's Afternoon Tea Sets

Adorabelle Tea Room in Richmond
Le Petit Cuillère in Mount Pleasant
Notch8 at Fairmont Hotel Vancouver - must notify at time of booking
Neverland Tea Salon in Kitsilano
Secret Garden in Kerrisdale

Takeaway Afternoon Tea Sets

Laurence and Chico in Downtown Vancouver
Secret Garden in Kerrisdale

Afternoon Tea with Alcohol Service

Bacchus Lounge in Downtown Vancouver - full wine, champagne and cocktail service.
Colette Grand Cafe - wine, sparkling wine, beer, mocktails, cocktails
H Tasting Lounge in Coal Harbour - full wine, champagne and cocktail service.
Hy Tea Lounge in Armoury District/False Creek - add a glass of Bottega Gold to the tea set.
Honey Salt in Downtown Vancouver - full wine, champagne and cocktail service.
Laduree on Robson Street in Downtown Vancouver - specially formulated cocktails and champagne. Alcohol beverages not available at Holt Renfrew location.
Neverland in Kitsilano - add a glass of sparkling wine, rosè or mimosa
Notch8 in Fairmont Vancouver - full wine, champagne and cocktail service.
Origo Club in Richmond - add a glass of Barons de Rothschild Champagne Brut to the tea set.
Trump Champagne Lounge in Coal Harbour - full wine, champagne and cocktail service.
TWG Tea in Downtown Vancouver - full wine, champagne and cocktail service.
The Little White House in Fort Langley - add a glass or champagne to the tea set.

Afternoon Tea Spots by Price

$$$$ DELUXE ($65+/set)H Tasting Lounge in Coal Harbour - In addition to the regular tea set, there is a #2 Tea Set for $80/set. Highlights include: a glass of champagne, Sturgeon Caviar Deviled Egg and Braised Abalone Tart.

Hy Tea Lounge in Armoury District/False Creek - In addition to the regular tea set, there is a Signature Hy Tea $88/set. Highlights include: 1 Glass of Bottega Gold and Lobster Avocado Crostini

Trump Champagne Lounge in Coal Harbour - In addition to the regular tea set, there is a Bellagraph Tea Set $88/set. Highlights include: lobster roll, fois gras brulee, Wagyu sliders and escargot.

$$$ ($45-$65/set)

Bacchus Lounge (Wedgewood Hotel) - $45/set
Colette Grand Cafe - $50/set
Notch8 at Fairmont Hotel Vancouver - Varies between $55-$65/set
H Tasting Lounge in the Westin Bayshore - $55/set
L’Opera in Richmond - $55/set
Laduree in Downtown Vancouver - $48/set
Trump Hotel Vancouver in Coal Harbour - $58/set
TWG Tea in Downtown Vancouver - $58/set plus smaller tea sets to choose from
Yandoux Patisserie in Olympic Village/False Creek - $48/set

$$ ($35-$44/set)

Adorabelle Tea Room in Richmond - $36/set
Avery Cake & Tea House in Richmond - current price not listed on website
Honey Salt in Downtown Vancouver - $42/set
Hy Tea Lounge in Armoury District/False Creek - $36/set
Le Petit Cuillère in Mount Pleasant - $35/set
Neverland in Vancouver West - $38/set
Origo Club in Richmond - $45/set
Patisserie Fur Elise in Dowtown Vancouver - $35/set
Secret Garden in Kerrisdale - $35/set

$ (under $35/set)

Adonia Teahouse in Kerrisdale - $33/set
Audrey Moment in Burnaby - $34.95/set
Butter Baked Goods in Vancouver West - $30/set
Fauborg Paris in Kerrisdale - $31/person (must order a set of 2 for $62)
Indigo Age Cafe in Downtown Vancouver - $34/set
Laurence and Chico in Downtown Vancouver - $29/set
Little White House in Fort Langley - $26/set
Rose House in Kerrisdale - $32.95/set

Afternoon Tea Spots by Ambiance

Chic and Cosmopolitan

H Tasting Lounge in the Westin Bayshore
Origo Club Richmond
Trump Hotel Vancouver in Coal Harbour

Cute and Girly

Adorabelle Tea Room in Richmond
Audrey Moment in Burnaby
Avery Cake & Tea House in Richmond
Butter Baked Goods in Vancouver West
Laduree in Downtown Vancouver
Patisserie Fur Elise in Dowtown Vancouver

Grama's Sitting Room

Adonia Teahouse in Kerrisdale
Butter Baked Goods in Vancouver West
Le Petit Cuillère in Mount Pleasant
Neverland in Vancouver West
Rose House in Kerrisdale
Secret Garden in Kerrisdale
La Petite Cuillère in Mount Pleasant
Little White House in Fort Langley

Good for Both Ladies and Gentlemen

Bacchus Lounge (Wedgewood Hotel)
Fauborg Paris in Kerrisdale
H Tasting Lounge in the Westin Bayshore
Honey Salt in Downtown Vancouver
Hy Tea Lounge in Armoury District/False Creek
Notch 8 in the Fairmont Vancouver
Indigo Age Cafe
Trump Hotel Vancouver in Coal Harbour
TWG in Downtown Vancouver

Bright and Airy

H Tasting Lounge in the Westin Bayshore
Hy Tea Lounge in Armoury District/False Creek
Trump Hotel Vancouver in Coal Harbour
Yandoux Patisserie in Olympic Village/False Creek

Dark and Moody

Bacchus Lounge (Wedgewood Hotel)
L’Opera in Richmond
Notch 8 in the Fairmont Vancouver
TWG Tea in Downtown Vancouver

Funky and Colorful

Laurence and Chico in Downtown Vancouver

Casual

Indigo Age Cafe
Fauborg Paris in Kerrisdale
Honey Salt in Downtown Vancouver

Afternoon Tea Spots by City

Downtown Vancouver Afternoon Tea Spots

Bacchus Lounge (Wedgewood Hotel)
Colette Grand Cafe Holt Renfrew in Downtown Vancouver
Patisserie Fur Elise in Dowtown Vancouver
H Tasting Lounge in the Westin Bayshore
Honey Salt in Downtown Vancouver
Notch 8 in the Fairmont Vancouver
Indigo Age Cafe
Laduree in Downtown Vancouver
Laurence and Chico in Downtown Vancouver
Notch 8 in the Fairmont Vancouver
TWG Tea in Downtown Vancouver

Hotel Afternoon Tea Spots

Bacchus Lounge (Wedgewood Hotel)
H Tasting Lounge in the Westin Bayshore
Honey Salt in Downtown Vancouver
Laurence and Chico in Downtown Vancouver
Notch 8 in the Fairmont Vancouver
Trump Hotel Vancouver in Coal Harbour

Vancouver West/Kerrisdale Afternoon Tea Spots

Adonia Teahouse in Kerrisdale
Butter Baked Goods in Vancouver West
Fauborg Paris in Kerrisdale
Neverland in Vancouver West
Rose House in Kerrisdale
Secret Garden in Kerrisdale

Mount Pleasant/Olympic Village/False Creek Tea Spots

Le Petit Cuillère in Mount Pleasant
Hy Tea Lounge in Armoury District/False Creek
Yandoux Patisserie in Olympic Village/False Creek

Richmond Afternoon Tea Spots

Adorabelle Tea Room in Steveston, Richmond
Avery Cake & Tea House in Richmond
L’Opera in Richmond
Origo Club Richmond

Burnaby Afternoon Tea Spots

Audrey Moment in South Burnaby

Other locations

Little White House (Fort Langley)
Cakes n Sweets (Coquitlam)
Clancy's Tea Cosy (White Rock)
Enchanted Cake and Tea Salon (Cloverdale, Surrey)
Ivana Tea House (Abbotsford)

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Japanese Matcha Green Tea Mille Crepe Cake - A No-Bake Dessert

October 28, 2018 by Mimi 23 Comments

Stunning 28-layer Matcha green tea crepe cake filled with a light Chantilly cream. It melts in the mouth, the secret is to make the crepes extra thin, this tutorial will show you how.

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Why Are Mille Crepe Cakes So Expensive?

The first time I ever had a matcha mille crepe cake, I remember being surprised that each slice of cake cost between $9.50-$13.50 CND at the specialty dessert shops that sold it (which in Vancouver, isn't many). By the looks alone, I knew it involved extra care to make mille crepe cakes because of the multitude of layers that comprised this special cake.

What I didn't know was how long it actually takes to pan fry each and every single crepe needed to make up just one cake. From my own experience, each crepe took approximately 2-3 minutes to prepare and pan fry. If you take that and multiply it by the amount of crepes you'll actually need, (in this recipe, I used 28) it will take almost 2 hours just to make the crepes alone!

Mind you, it's not like a regular cake that you can put it in the oven, set it and forget it. You literally need to stand in front of the stove watching over the crepes the entire time so you won't be free to use your time for other more productive endeavors like doing the dishes or cleaning the kitchen. You'll also need to factor in the time it takes to prepare the crepe batter, wait for it to develop and after making the crepes itself, you'll need to assemble it with filling, layer by layer. It's very labor intensive but I adopt the same view towards it like I do for good Macaron Art - the results are well worth the challenge. (If you love matcha and would like a less challenging dessert, try my easy matcha cream cheese pound cake.)

After having made this cake everyday for a week to develop this recipe, often times, making several in one day, I really learned to appreciate the time and skills needed to make a truly good mille crepe cake. Update: I loved how these crepe cakes turned out, I've since made them in different flavors like Rainbow Crepe Cake and Strawberry Crepe cake.

If you enjoy light Asian-style desserts, take a look at Asian-Bakery Fresh Fruit Cream Cake or try this extra-moist Matcha Tres Leches soaked with 3 Milks.

A close-up showing a cross section of a slice of 28 layer matcha mille crepe cake.

What Makes a Good Mille Crepe Cake?

I must admit, I arrogantly thought the first crepe I made was a huge success. There were no tears in the crepe, it was ever so slightly golden brown and it tasted delicious. I thought, "Perfect! Now I just need to slap these layers together with filling and I've got myself a cake!" But the next day when I tried the cake after it had time to set in the fridge, I heard the dessert Gods telling me, "Oh no, not so fast, little grasshopper." My first crepe cake was hard and not at all fluffy. Because the layers were so firm, the slice of cake broke apart as I tried to run my fork down through it. I even looked up #crepecake on Instagram to see if other crepe cakes could be broken down easily with a fork and sure enough, it can (and it should). My problem was that my crepes were too firm and way too thick! I think my first cake had about 10 layers when it really should have double that amount while keeping the height the same. I set about to rework the recipe to make the crepes less firm and utilized some other cooking techniques to make a much thinner crepe.

In short, a good crepe cake should consist of many layers of extra thin crepes filled with an appropriate ratio of filling. Assembled together, a fork should be able to easily break it down without disassembling it in the process. The texture should be soft and not too hard or chewy. And, of course, the flavor of the cake should also come through as well.

A whole matcha mille crepe cake cut open with 2 slices on the side.

Tips on Making a Good Mille Crepe

Allow the crepe batter to rest at least one hour before using to allow the dry ingredients to be fully saturated with liquid and to rid batter of extra air which could cause the crepe to tear.
Use a undamaged non-stick pan to prevent crepes from tearing. They are very delicate! It doesn't have to be fancy, just one like this 8" one will work great.
Butter the pan generously for the first crepe and then add a very small dab onto the pan for subsequent crepes. Use a pastry brush to spread the butter around evenly.
Practice on a few sacrificial crepes first to find the perfect temperature, time and amount of batter needed. Use a timer to keep track of time and a small ladle to keep the batter amount consistent.
Cook crepes on a non-stick pan on low heat. I used number 4 heat (out of 10) on my stove top. The batter should sizzle as it hits the pan but not set completely. A lower cooking temperature may be needed if the batter sets too soon.
Cooking time will vary as you keep cooking since the pan will become hotter. It may take up to 3 minutes to cook the first few and 1.5 minutes for the last ones. The first side usually takes longer.
Try to avoid brown spots on the back side of the crepe by watching it closely after flipping.
Extra thin crepes are desirable for a soft and tender mille crepe. Each crepe by itself should almost be too thin to handle and translucent like a stretched out balloon. While cooking, it may take some skill and practice to flip such a thin crepe. When the edges can be picked up with silicone tongs without tearing, it can be flipped with a flat spatula.
To make extra thin crepes, immediately before cooking, add some of the water to the batter to thin it out. The batter should look runny and not gooey. Immediately as it hits the pan, it should sizzle. Tilt the pan to swirl the batter around so it coats the pan evenly. If it sets too soon, either lower the heat or add more water. If the batter sits for too long, more water may be needed so only use half of the batter at one time.
Place finished crepes on a cooling rack before stacking together on a plate. This will prevent them from getting soggy.
Add an appropriate amount of filling in between each layer. Soft fillings like cream should be thin as the cake disassembles more readily without support.
Before cutting, allow the cake to fully set by refrigerating it overnight.
For more details read this detailed post: How to Make Great Crepe Cakes

Matcha powder dusted on top of the 28 layer mille crepe cake.

This cake is not only super photogenic, it's also very delicious with a unique texture that only a pancake crepe cake can offer. Due to the high cost and special technique involved in making such a cake, it's not one which one can find readily at the stores. So take this opportunity to practice making such a unique cake for your next special occasion. What's more, for those who don't consider themselves a good baker, you don't even have to turn the oven on for this one!

I hope you enjoy it.
XOXO, Mimi

Mille crepe cake on a cake stand with a piece on the side. Both shows 28 layers of crepes stacked to make mille crepe cake.

Recipe

Yield: 8 people

Japanese Matcha Green Tea Mille Crepe Cake

28 layers of soft and tender matcha crepes make up this delicious Japanese Matcha Green Tea Mille Crepe Cake that requires no baking at all. Filled with a light chantilly cream, it is both tasty and visually impressive.

Prep Time 20 minutes

Cook Time 2 hours 35 minutes

Resting time 1 hour

Total Time 3 hours 55 minutes

Ingredients

Matcha Mille Crepe Cake Ingredients for 28 Crepes

190 ml heavy cream
190 ml milk
5 tbsp granulated sugar
3 large eggs
35 grams vegetable oil
120 grams cake flour
2 tablespoon matcha green tea powder
6 tablespoon water
Butter for frying pan
Matcha powder for dusting

Chantilly Cream Ingredients

360 ml heavy cream
105 grams powdered Sugar

Supplies & Tools

Pastry brush
8” Round non-stick pan
Blender
3 Mixing Bowls
Medium-sized pot
Silicone tongs
Hand held mixer
Sifter
Sieve
Spatula

Instructions

Matcha Mille Crepe Cake Instructions

Heat milk, cream and sugar on medium heat until sugar is fully dissolved. Take off heat immediately once sugar is dissolved, do not bring to a boil.
Allow milk and sugar mixture to come to room temperature.
Pour into blender.
Add egg, oil, cake flour and matcha powder into blender.
Blend until the mixture becomes homogenous. A few pulses should do, do not over blend.
Pour equal amounts through a sieve into two mixing bowls.
Let rest for 1 hour or overnight in the fridge.
Immediately before cooking, add 1-3 tablespoons of water into one bowl of the crepe batter to thin it out.
Heat a pan on low-medium heat, using a pastry brush, coat pan generously with butter for the first crepe. Pan is ready when the butter sizzles as it hits the pan.
Using a small ladle, pour batter onto pan, swirl the batter around until it coats the pan evenly.
Set timer for 3 minutes. Cook first side for approximately 2 minutes. The crepe will bubble up and once the sides can be picked up with a silicone tong without tearing, the crepe can be flipped with a flat spatula. It will look slightly golden.
Watch the second side closely. It will cook much faster, about 1 min. Remove from heat before it turns brown.
Place on cooling rack to cool before stacking on plate.
For subsequent crepes, coat the pan with a very small dab of butter and repeat steps #10-13.
Once all the crepes are finished (26-28 in total), set them aside and prepare the cream filling.

Chantilly Cream Instructions

Place a mixing bowl and beaters in the freezer to chill. It will help the cream whip better.
Place cream in the chilled mixing bowl, then beat on low speed until the beater starts leaving light tracks in the cream. Add icing sugar.
Increase speed to medium-high.
Stop beating when the cream starts to get stiff and turns from glossy to matte. Do not over whip.

Assembly

Once cream is completed, use immediately.
Spread a thin layer of cream in between each layer of crepe.
Place in an air tight container and let set overnight.
Before serving, dust some matcha powder onto the top layer with a sifter.
Cut into 8 slices. Enjoy!

School of Magic Afternoon Tea at Trump Hotel Vancouver

October 9, 2018 by Mimi Leave a Comment

Harry Potter Inspired Afternoon Tea Set

Today I had the pleasure of being invited to experience the new "School of Magic Afternoon Tea" which launches tomorrow at Trump Hotel Vancouver. It's a Harry Potter inspired fall-themed tea set that exhibit the high quality standard set by this hotel which was recently named by Forbes Magazine as one of the world's most luxurious properties of 2018.

This new tea set features small sweets and savouries that evoke the magic of the wizardry world. You'll find treats fashioned into items fit for a wizard: Magic Wand Pocky, Golden Snitch Lollipop, Apple Mousse Cauldron, Dragon Deviled Eggs and more. Another fitting but less obvious item is the Philosopher's Scone which is made with pumpkin. The attention to detail to bring this themed tea set together is something to be admired. For those who have enjoyed the Tipsy Afternoon Tea at the Fairmont Vancouver Notch8 in previous Fall seasons, you can also enjoy an alcoholic beverage of Prosecco with this tea set for an additional cost. Alternatively, you can always order any other drink to your heart's desire since it is the Trump Champagne Lounge after all.

I really enjoyed the opportunity to try this new tea set. It's a little more sweets focused so those with a sweet-tooth will really enjoy this one. Also, there's a marked improvement in the scones from my last visit . The top was a bit crumbly and the inside tender - delicious!

For those who want to consider another option for Fall themed tea sets, take a look at the new Harvest afternoon tea set I experienced at TWG Tea. Wishing you a scrumptious fall season. Until our next tea date.

XOXO,

Mimi

Trump Champagne Lounge
A: 1161 West Georgia Street, Vancouver, BC, V6E 0C6
T: 604.979.8885

Disclosure: All drinks and food were complimentary. All opinions are my own.

You can start tea time with a Chanel No. 5 cocktail.

Matcha and pumpkin scones, perfectly fitting for the fall season.

Savory selections include: Professor Sprouts Vegetable Garden, Dragon Deviled Egg, Duck Shepherd's Pie.

Mini Butterbeer topped with whipped cream.

Sweets selection in School of Magic Afternoon Tea: Green Apple Mousse Cauldron, Magic Wand Pocky Stick and Sorting Hat Battenberg Cake.

Hogwart's Express Pumpkin Eclair, Cauldron, Battenberg Cake.

Golden Snitch Lollipop filled with champagne chocolate truffle.

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Super Fluffy and Soft Japanese Chocolate Cake Roll

September 23, 2018 by Mimi 151 Comments

Japanese style chocolate cake roll made from a super soft and fluffy chiffon cake filled with a light chocolate whipped cream. Airy, semi-sweet chocolate goodness, it's so easy to indulge in the whole cake all by yourself!

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A "Not-Too-Sweet" Japanese Style Dessert

One of my husband's favorite desserts is a chocolate swiss roll that we used to buy at a Japanese bakery on Robson street in downtown Vancouver. Every time we'd go there, there would be a few other desserts that would pique his interest by their attractive appearance but after trying several kinds, he eventually set his heart on getting this one particular chocolate cake every single time. (I hope that it's a good indicator of his decision making style for life partners too HAHA.)

The cake roll is chocolate flavoured and consists of a soft fluffy chiffon cake base which is rolled up and filled with a light and airy chocolate whipped cream. Like most popular desserts in Asia, it has a light texture and creamy taste and most importantly, it's not too sweet. We had a good few years of dropping by the little bakery to pick up this heavenly cake until one day, to our dismay, it had closed down. I was never able to find a replacement dessert for hubby so I decided that if there was a cake I wanted to recreate in my kitchen, this would be the one! (update: it was such a hit that I ended up adapting it to a strawberry cake roll, matcha cake roll, carrot cake roll, coffee cake roll, gingerbread cake roll, pumpkin spice cake roll, fancy pattern cake roll, Earl Grey cake roll too.)

A slice of chocolate cake roll shown from the side.

The Difference Between Chiffon Vs. Sponge Cake

One of the most appealing aspects of this cake is the soft and fluffy cake body. I have found cake rolls in other Asian bakeries but I wasn't able to find one with such a light airy texture. In developing this recipe, I experimented by making it 7 times, each with different ratios of flour, eggs, etc. I think I finally developed the perfect recipe for a soft and fluffy chiffon chocolate cake which could be rolled into a chocolate cake roll.

For the cake, I decided to use a chiffon cake technique because it is lighter and fluffier. A chiffon cake is a type of foam cake, similar to a sponge cake. Technique-wise, the main difference between the two is the use of oil in a chiffon cake vs. no butter/butter in a sponge cake. Oil in a chiffon cake makes the cake lighter and more tender. It is also great for refrigeration since butter hardens up in cooler temperatures.

Another signature technique used in the making of chiffon cake is the separate whipping of the egg whites. A flour mixture is first created with the flour, egg yolks and oil, next the whipped egg whites are then folded into this flour mixture to make the chiffon cake batter. It's an easy cake to master for you macaroners out there since you've probably brought egg whites to a stiff peak condition many times before. And if you're a bit time crunched and want to make a chocolate cake with less steps, try this very easy Chocolate Cream Cheese Pound Cake that doesn't require rolling of the cake or any fillings.

Chocolate cake roll slices on a grey plate with eggs and a creamer in the back.

Tips for Making a Great Chiffon Cake Roll

Use a lower protein content flour like cake or pastry flour. These flours usually have a protein content of 6-8% and 8-9% respectively. I recommend having a bag on hand in the pantry for baking the softest fluffiest baked goodies. In addition to use in cakes, cake flour can also be used to make fancy soft chocolate chip cookies too!
A strong and healthy meringue (whipped egg whites with sugar) is needed to act as one of the leavening agents in this cake. Egg whites should be whipped in a clean and dry non-plastic bowl since plastic tends to trap oil. Use a paper towel and wipe down the mixing bowl with lemon or vinegar before you start.
Carefully separate the egg whites and yolks. Make sure no yolks are present in the egg whites. An egg separator can come in handy.
Bring the egg whites to a stiff peak. This is characterized by egg whites that have a beak that points upwards (instead of slumped over) when the whisk is pulled out.
Use a Dutch processed cocoa powder like this one. There is a difference between natural cocoa and dutch processed cocoa. Dutch processed cocoa has been treated with an alkalizing agent that makes it darker in color and give it a milder taste. This process neutralizes the cocoa's acidity and makes it less reactive to baking soda. This recipe was written for use with a dutch processed cocoa.
Once the liquid (chocolate milk in our case here) is introduced to the flour, do not over mix. This will produce more gluten, making the cake less tender.
Use a gentle folding movement with a spatula to incorporate the meringue into the wet flour mixture. Do not stir, this will prevent the air in the meringue from deflating.
Rap the tray a few times on the counter to get rid of large air pockets.
Add more cream along the short edge of the cake which is to be rolled first. This will prevent the cake from cracking due to large gaps in between the folds. Instead of putting your hands directly onto the cake, use the parchment paper to push the cake onto itself as you roll.
Fold gently and do not worry too much about rolling the cake very tightly. As long as the cream is spread out evenly (with a bit more along the short edge as per #7), the amount of cream in this recipe will allow the sheet cake to hold up without cracking due to large gaps. See accompanying video in post on how to roll.
When peeling off the parchment, try to remove as much of the "skin" as possible. The cake looks better with exposed crumbs. If you have trouble getting off the skin, limit the cooling time and remove the paper as soon as you can handle the hot cake and pan.
If rolling the cake seems too daunting or you don't have the right pan size, try making this cake in a cup. This post will teach you how to bake this chiffon cake base with any sized pan.
Lastly, if you want more tips and detailed instructions on how to make the chocolate filling, see this dedicated post on chocolate whipped cream.

How to Roll a Swiss Cake Without Cracking

The accompanying video in this post will show you how to roll up the cake without it cracking. There are several tricks to this: roll it up when the cake is no longer hot but still warm; use parchment paper to roll it and unroll it gently; and let it continue to cool down in this wrapped condition to retain 'muscle memory' until it's time to add the cream.

How To Make Cake Rolls in Different Flavors

To make the cake roll in different flavors, powders, extracts and infusion-method can be utilized in either the cake base or the filling. Like in this recipe, dry powders (like cocoa) can be added into the cake base with the dry mix while liquid extracts can be added into the wet mix.

Another way to add flavor is to add extracts into the cream filling during the whipping process. The flavors can also be infused into the cream by letting the flavored ingredients soak inside the cream before using it for whipping. Just make sure not to use ingredients with high acidity as it will cause the cream to curdle.

You can even try mixing and matching different flavored cake bases with different cream fillings. For example, you can make a mocha version of this cake roll by using the chocolate cream filling in this recipe with the coffee cake base in this recipe. Once you've got your flavors down, you might want to bring the appearance of your cake roll up a notch. Try making beautiful patterns on the cake roll with this tutorial, Tiger Cat Pattern Cake Roll.

I absolutely adore this cake and even after making 7 of these and eating most of it by myself for the purpose of "taste testing", I can say I still crave for more. I really hope you enjoy this recipe as well.

XOXO,
Mimi

Recipe

Yield: 8 servings

Super Fluffy and Soft Japanese Chocolate Cake Roll

Japanese style chocolate cake roll made from a super soft and fluffy chiffon cake that melts in the mouth. Inside, it's filled with a light chocolate whipped cream. Airy and not overly sweet with all the chocolate goodness, it's so easy to indulge in the whole cake all by yourself!

Prep Time 45 minutes

Cook Time 15 minutes

Total Time 1 hour

Ingredients

Japanese Style Chocolate Chiffon Cake

50 ml whole fat milk
5 teaspoon Dutch processed cocoa powder , (e.g. Fry's Cocoa Powder)
20 grams granulated sugar
45 grams cake flour
¼ teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon sea salt, (see substitutions in notes)
3 egg yolks
40 ml vegetable oil, (e.g. canola)
½ teaspoon vanilla extract
4 egg whites
50 grams granulated sugar
¼ teaspoon cream of tartar

Light and Airy Chocolate Whipped Cream

290 ml whipping cream 33%
120 grams semi-sweet chocolate

Instructions

Japanese Style Chocolate Chiffon Cake

Line a 8 X 12" rectangular cake pan with parchment paper.
In a small sauce pan, heat the milk and cocoa powder on medium heat until powder is fully dissolved. Do not let the milk come to a boil. Keep stirring continuously while breaking down big clumps of powder. Once fully dissolved, set chocolate milk mixture aside to cool.
Preheat oven to 325F.
In a large mixing bowl, add in sugar, baking soda, first portion of cream of tartar and salt. Sift in cake flour, stir to combine.
Create a well in the center. Inside it, add yolks, oil, vanilla extract and chocolate milk mixture.
Stir to combine until fully incorporated, do not over mix. Set this chocolate-flour mixture aside.
In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add second portion of cream of tartar. (Note 1)
Increase speed to medium, once the whites become opaque and bubble size have tightened up, add sugar a little bit at a time.
Increase speed to med-high, whip until stiff peaks. You've now made a meringue. (Note 2)
Gently fold ⅓ of the meringue into the chocolate-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately.
Dab a bit of the batter onto the sides of the parchment paper to keep corners together. Dab a little more onto the paper and stick it to the pan to prevent the parchment paper from tipping over into the cake batter.
Pour into lined cake pan from one spot, spread out the batter evenly with an angled spatula.
Tap the pan on the counter to release large air pockets.
Bake for 14-16 min. at 325F until a skewer pulls out clean and cake springs back in the center.
Let cool 5 min. in the pan before removing.
Place cooling rack over cake pan.
Flip cake over onto the rack, gently remove paper.
The side facing up will eventually become the top of the cake roll. Try to remove as much of the "skin" as possible since the cake will look better with exposed crumbs. Let it sit on cooling rack for 5 min.
Place a piece of new parchment paper on top
Flip the cake over and start rolling, allowing the parchment paper to be in between the folds. This will prevent the cake from sticking to itself. It's important to roll the cake before it cools completely, otherwise, it will crack while rolling. Refer to video in post on how to roll.
Let it cool in this wrapped condition while making the chocolate whipped cream.

Light and Airy Chocolate Whipped Cream

Place a mixing bowl and beaters in the freezer to chill. It will help the cream whip better.
Chop up chocolate into small pieces.
Place chocolate in a small pot along with the cream.
Heat over medium heat until chocolate is fully melted. Do not bring to a boil.
Let cool to room temperature then place in the fridge to chill. Check on it every 10-15 minutes and give it a gentle stir. It should be chilled before whipping but do not let it cool for too long as it will become too stiff to whip.
Place the chocolate and cream mixture in the chilled mixing bowl, then beat on low speed and slowly increasing to medium. Stop when it start to get stiff. Do not over whip.

Assembly

Very carefully unroll the cake.
Gently add one even layer of the chocolate whipped cream onto the unrolled cake.
Very gently roll the cake back up using the parchment paper to help push the cake onto itself. This will help prevent cracking. To further prevent cracks, add more cream along the short edge that is folded first and do not try to roll the cake too tightly. Cut off the sides before placing on a presentation plate. Enjoy!

Notes

Use half the salt when using table salt.
Always whip egg whites in a clean and dry boil non-plastic bowl free of oil and water. Use a clean paper towel to wipe down the bowl with some lemon or vinegar.
Stiff peaks is characterized by egg whites that have a beak that points upwards (instead of slumped over) when the whisk is pulled out.
Some ingredients are repeated, use them in the same order as outlined in instructions.

To-Go Afternoon Tea at Laurence and Chico Cafe

September 7, 2018 by Mimi Leave a Comment

I heard a lot of buzz recently about an interesting afternoon tea set that was being offered at the new Laurence and Chico cafe in downtown Vancouver so I quickly made my way down with bestie in tow. The cafe is a new venture for Canadian designer duo, Laurence and Chico, best known for their clothing and accessories featuring vivid colors and contemporary styles. Faithful to their design aesthetics in fashion, the cafe is also filled with color and contemporary themes - chairs that look like fluffy unicorns, stools reminiscent of sprouting mushrooms, bar tables painted with mermaid scales, and the like. It's really hard not to take a ton of pretty photos for your Instagram page there. Of course, I couldn't resist taking a photo in a rainbow colored unicorn canopy chair 🙂

Their afternoon tea set is a little different than conventional ones served on a traditional 3-tiered afternoon tea tray. Aptly named the "To-Go" tea set, the tea items are neatly nestled inside a disposable but sturdy take-away case which is actually super pretty! It's constructed from a firm cardboard stock that's predominantly pink and adorned with graphics. It even has a black ribbon handle that you can use to carry the box like a purse. A purse full of edible goodies, now that is really cool. There's even tea or coffee of your choice, served in a pink disposable cup. Imagine going back to the office and opening up this box full of beautiful treats at your desk. I think you'll definitely be surrounded by a handful of curious, if not, jealous co-workers lol.

The set includes a tea or coffee of your choice and four different treats: Chicken Liver Onigiri Rice Ball; Smoked Tuna Wrap; Chocolate Cream Puff; Brown Butter Caramel Mochi. These are all made specially for the afternoon tea set and cannot be ordered a la carte which makes them somewhat "special". But at $29/set, it's not a whole lot, quantity-wise, compared to the other tea sets available in town. Therefore, I would have expected a near perfect execution of every item. Three of the items were good but the caramel mochi was a real disappointment. The caramelized sugar was so thick and hard that we couldn't even break it open with our fork. There wasn't a good way to eat the rest of the dessert so this item was left mostly abandoned. Besides the To-Go afternoon tea set, we also ordered two à la carte desserts which turned out to be really delicious.

Overall, I had a really good experience because of the ambiance, service and most of the food items. I would not hesitate to go again for their other items. I think the lunch sets would have been a better choice than the To-Go afternoon tea set. There are two sets available: 4 items of your choice (savory or sweet) with a drink for $18 and 3 items with a drink for $15.

My next visit will be for the lunch sets. See you then 🙂

XOXO,

Mimi

To Go Tea Set at Laurence & Chico Cafe — Clockwise from upper left: Chicken Liver Onigiri Rice Ball; Smoked Tuna Wrap; Chocolate Cream Puff; Brown Butter Caramel Mochi; pretty pink paper cup for tea or coffee; To Go Tea Set served on plates when eaten in.

Whimsical pink decor at Laurence & Chico Cafe. — Whimsical decor at Laurence & Chico Cafe.

Drink menu broken down into three categories: tea, coffee, juice.

Click to view drink menu at Laurence and Chico.

A-la-carte mini savories and desserts. These can be ordered as part of the lunch set special.

Mannequins wearing Laurence and Chico designs and holding onto To Go afternoon tea boxes.

A-la-carte desserts from left to right: Tropical Mousse Tart consisting of a vanilla shell, almond milk black rice pudding, mango passion fruit mousse and toasted coconut; Raspberry Garden consisting of a vanilla shell, hibiscus marshmallow, raspberry ganache, mint and fresh raspberries.

Notable Points:

- Innovative To-Go afternoon tea concept.

- Imaginative and whimsical decor.

- Many a-la-carte desserts and savories to choose from which you can take a look at first inside the counter.

- Different coffee choices available.

Ambience: Decor-wise, it's very different from all the other tea salons in the city. It does not possess the country charm of the Secret Garden, the chic and sleek vibe of the H Tasting Lounge or the feminine cuteness of Fur Elise. It's in a category all its own. The space is funky and vibrantly colorful. Big furry canopy chairs adorned with fur and unicorn horns help to separate the room into small nooks that make it more intimate for smaller parties of 2-3. On the flip side of that, the room layout doesn't do it any favors for coming across as well-equipped for hosting larger parties.

Scones: No scones provided in the tea set nor is it available a-la-carte.

Savoury & Sweets: The set includes 2 savouries and 2 sweets. As mentioned above, the Brown Butter Caramel Mochi was left mostly uneaten since the caramelized sugar was so thick and hard that it could not be broken up with a fork. The other three items were pretty good but I would recommend trying the lunch sets instead (see below for lunch set pricing).

Tea: Tea is provided with the tea set along with a few select coffees. Ask server.

Tea Ware: The To-Go Tea set can be taken away in a pretty and sturdy take-away box or it can also be eaten in-store with vintage-style glassware. All drinks are served in disposable pink paper cups.

Alcoholic Beverages: none

Service: There were many different servers bringing food to the tables and behind the counter. Our principal server was very attentive and even offered to take photos for us several times. She took the time to ask about our experience and took a genuine interest in knowing how what we thought. Most of the other staff were friendly and inviting.

Other notes:

♥ To-Go Afternoon Tea Set

$29/set includes 1 drink with 2 savouries and 2 sweets

Lunch Sets

$18 for a drink with 4 mini items of your choice from the pastry counter, includes savouries and sweets.

$15 for a drink with 3 mini items of your choice from the pastry counter, includes savouries and sweets.

♥ Parking: Lots of metered parking on Robson Street. There is a Car2go parking spot right outside the cafe. Closest skytrain station is Burrad (8 min. away by foot) or Vancouver City Centre (12 min. away by foot).

♥ Hours: 11 am - 8 pm everyday, Friday & Saturday 11 am - 11 pm

A: 833 Bute St, Vancouver, BC V6E 3Y4

T: (604) 688-8680

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"Ispahan" Inspired Macaron Cake with Fresh Lychees & Raspberries

July 23, 2018 by Mimi 5 Comments

A recipe for a beautiful pink "Ispahan" macaron cake made famous by Laduree and Pierre Herme. Filled with a fragrant rose buttercream, lychee cream, lychee and raspberries. Perfect for a Parisian afternoon tea party.

Big macaron cake filled with fresh raspberries with a rose petal on top.

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What is Ispahan Macaron Cake?

Even if you've never tasted the Ispahan, made famous by the famous macaron companies of Laduree and Pierre Herme, I'm sure you will recognize the sight of this iconic Parisian dessert - composed of a big macaron cake filled with rose petal cream and lychees, and decorated with fresh raspberries. It is a delicious constrast between refreshing and rich at the same time. After spending Bastille day sampling Laduree's new dessert offerings for afternoon tea two weeks ago, I went home totally inspired to create my own Ispahan Macaron Cake, here is the recipe.

The Addition of Lychee Cream

This new macaron recipe is inspired by the flavours of the Ispahan, it consists of both a rose buttercream and a lychee cream made from white chocolate. Instead of just embedding a piece of the fresh lychee flesh into the cake, I wanted to bring that fruit flavour forward by making a lychee cream with it too. With the addition of the fresh juicy raspberries, it's just the perfect combination between fragrant, sweet and tangy. Even those who usually find macarons too sweet will really enjoy this one.

A trio of macaron cakes made with raspberries, lychee and rose.

Tips on Macaron Cake Making

Lastly, here are some important steps to pay attention to in this recipe:

Add the edible gold decorations at the very end right before serving as they can fly away or disintegrate when it comes into contact with moisture. Order it here.
Wash raspberries thoroughly and gently pat dry with paper towel. Allow it to dry completely on the paper towel before assembly. Special care must be taken to dry the raspberries in order to prevent adding any excess moisture onto the macaron shells.
Because of the higher moisture that fruit adds to macaron shells, the Ispahan macaron cakes are best eaten between 12-24 hours after assembly.
Big macaron shells take longer to rest and bake. Allow plenty of time for the big macaron shells to dry before baking. This could be anywhere between 45 min. to 1.5+ hours to rest and 25-35 min. to bake at 325 F. Of course, every oven is different so please make sure you take a look at these two posts if you are unsure:

How to Make a Big Macaron Cake
How to Use Your Oven for Baking Macarons

2.5 Inch Macaron Cake Template

This macaron template makes six macarons according to the recipe above and utilizes approximately 8 fresh raspberries for decoration. This template and many more is free for my newsletter subscribers. Please sign up to have the password to the member's only area sent to you via email.

I really enjoyed making this cake. Not only is it so scrumptious, it really has that "wow" factor that all ages can appreciate. I would definitely remake it for a Parisian themed afternoon tea party. I don't remember any of the French I learned in high school but can I at least say that it's c'est merveilleux? 🙂

XOXO,
Mimi

Close of the fresh raspberries sandwiched in between 2 large macaron shells to make a cake.

Recipe

Yield: 6 macaron cakes

"Ispahan" Inspired Macaron Cake with Fresh Lychees & Raspberries

A beautiful raspberry pink macaron cake inspired by the iconic "Ispahan" dessert made famous by Laduree and Pierre Herme. Inside, it is filled with a fragrant rose buttercream, lychee cream, and fresh lychee and raspberries. Absolutely perfect for a Parisian afternoon tea party.

Prep Time 1 hour 30 minutes

Cook Time 20 minutes

Total Time 1 hour 50 minutes

Ingredients

Macaron Shell Ingredients

65 grams almond flour
65 grams icing sugar
50 grams egg whites, (aged)*
45 grams granulated sugar/castor sugar
⅛ tsp. cream of tartar
A few drops of dark pink gel color, (Americolor's Super Red was used here)

Lychee Cream Ingredients

2 ½ teaspoon corn starch
90 ml strained juice from lychee puree, (from 1 can of lychee in syrup)*
50 grams granulated sugar
50 grams white chocolate
50 grams unsalted butter , (at room temperature)

Rose Buttercream Ingredients

65 grams egg whites
130 grams granulated sugar
195 grams unsalted butter , (at room temperature)
1 ¼ tsp. rose water
A few drops of rose extract
50 Organic Raspberries*

Instructions

Macaron Shells

Print out the big macaron template provided in post.
Set aged egg whites out at room temperature.
Pulse almond flour and powdered sugar together in a food processor.
Sift dry ingredients. Discard big pieces of almond that can't be sifted.
IF YOU ARE NEW TO MAKING MACARONS, please read the instructions to my BEST MACARON RECIPE before attempting to follow the rest of the instructions since it is condensed for the advanced macaron baker.
With the balloon whisk attached, whip the room temperature egg whites on low-medium speed.
Add cream of tartar when it becomes foamy.
Turn up the speed to medium.
Once the whisk starts to leave tracks in the egg whites, add sugar a little at a time.
Turn the speed up to medium-high and whip until firm peaks, stop mixer and add gel food color if desired. Continue whipping on medium-high until stiff peaks.
Fold the dry mix and meringue together until the batter becomes a "lava" or honey-like consistency.
Transfer batter into a piping bag fitted with a #6 round piping tip.
On parchment paper or silicone mats, pipe the big macaron cake shape.
Rap the tray hard on the counter to remove any excess air bubbles. Use a toothpick to pop any remaining bubbles.
Wait until the shells become completely dry before baking. This is a critical step to prevent cracking of the big macaron shell. Resting time for big macaron shells will take longer than regular sized macarons. READ: TIPS ON BAKING BIG MACARON SHELLS.
Bake at 325F for 25-35 minutes. Every oven is different, you may need to adjust your own temperature settings. Please read How to Use Your Home Oven Properly for Baking Macarons if you are unsure.
Macarons are done when the foot doesn't push back and the tops don't move when you wiggle it.
Once baked, let cool completely before removing from the baking mat/parchment paper.

Lychee Cream Instructions

Set butter out at room temperature.
Open canned lychees. Discard syrup.
Set aside 3 whole lychees for use later in the macaron assembly.
Pulse the rest of the whole lychees in food processor until it becomes a fine puree.
Pour puree through a strainer to separate the pulp and juice. Keep 90 ml of the juice for use in this recipe. With a spoon, push out as much liquid out of the pulp as possible. Discard pulp.
Chop up white chocolate into small pieces.
In a small bowl, whisk together 1 tablespoon of lychee juice and corn starch until no visible lumps can be seen.
Heat remaining juice and sugar on med-high heat until sugar fully dissolves. Take off heat before it comes to a full boil.
Pour a little bit of the hot juice into the corn starch mixture while whisking vigorously.
Take this mixture and pour it back into the pot of hot lychee juice while whisking vigorously.
Place pot back onto the stove on low-medium heat. It will thicken up considerably within 30 seconds to 1 minute. Take off heat.
Pour onto the chopped white chocolate. Wait one minute.
Mix well with a spatula until all the chocolate has melted.
Add butter and mix together until incorporated.
Pour into blender and blend on high for 1 minute.
Place in the fridge to set before putting in piping bag.

Rose Buttercream Instructions

Set butter out at room temperature.
Bring a small pot of water to a boil.
Place egg whites and sugar into a heat proof bowl. Stainless steel is light and safe.
Gently whisk the whites & sugar mix over the boiling water.
Pay attention to whisking the mixture when it starts getting hot, you don’t want to cook the eggs.
Whisk the mixture until the temperature reaches 160F*
Pour the mixture into the Kitchenaid mixer with the balloon whisk attached. Whip on low to start, then increase to medium.
Once the mixture is stiff and the bottom of the bowl is cool to the touch, stop mixer. Change the whisk attachment to the paddle attachment.
Add butter a little bit at a time while beating with the paddle attachment on medium speed.
The mixture might look curdled or separated for a while but keep mixing. It will all come together to become a smooth and fluffy buttercream.
Keep 100 grams of the buttercream for use in our current recipe. Freeze the rest of the buttercream for use at a later date.
Add rose water and rose essence and beat until incorporated.

Ispahan Macaron Cake Assembly

Wash raspberries thoroughly and gently pat dry with paper towel.
Find two similar sized macaron shells to make a pair.
Starting 1 cm away from the edge of the shell, pipe a ring of rose buttercream as a dam then fill it with a small dab of lychee cream. Spread the cream out evenly so that it creates a "barrier" between the shell and the lychee flesh which is to be added next.
Pat dry whole lychees with paper towel and split into halves.
Add lychee flesh inside the dam and top off with more lychee cream.
Add raspberries around the mound of buttercream. Let it touch the cream slightly to help keep it in place.
Pipe more rose buttercream into the dam until it reaches the height of the raspberries.
Assemble remaining macaron shell on top.
Top off with an edible red rose petal and add 24K gold leaf if desired. Let the macaron cake mature for 6 to 12 hours before eating. (Best eaten within 24 hours.) Enjoy!

Notes

* Aged egg whites were weighed before aging.

* Organic raspberries are preferable over conventional as they are part of the "Dirty Dozen" fruits/vegetables.

* This temperature is generally accepted to be able to kill salmonella in eggs. However, always take caution when serving to those with compromised immune systems.

Laduree Vancouver's New Dessert and Pastry Offerings for Afternoon Tea

July 16, 2018 by Mimi Leave a Comment

overhead shot of Laduree desserts on a picnic table.

New Laduree Pastries and Desserts

I was invited to celebrate Bastille Day this weekend at Laduree on Robson Street to sample their brand new pasty offerings. I absolutely adore the world of Laduree so I was especially excited to learn more about their new offerings. I had the opportunity to hear Laduree Executive Pastry Chef, Mickael de Monte, introduce these wonderful new treats to us. The 15-year industry veteran relocated from Paris to live in Canada soley to work at the new pastry laboratory in Vancouver which serves Laduree's two locations in Vancouver: on Robson Street and in Holt Renfrew Department Store.

An Authentic Parisian Afternoon Tea Experience

The pastries are made according to the same recipes and techniques as they do in France using local ingredients and imported ingredients from France for those which cannot be found locally. The end result is that you'll be experiencing Laduree the same way as you would if you were in Paris. And who doesn't want to take a short break from their everyday lives on the West Coast and have a little break in Europe? With the addition of these new treats it's definitely much easier to take that Parisian coffee break (yes, they serve coffee now!) or you can even bring a little bit of that magic home too.

I hope you enjoy looking through these photos from the event and that you'll get a chance to make your way down soon. Until our next tea date!

XOXO,
Mimi

Laduree Canada Website

Laduree Robson Street

1141 Robson St, Vancouver, BC V6E 1B5
Tel: (604) 336-3030

Holidays
11: 00AM - 07: 00PM

Sunday - Wednesday
10: 00AM - 07: 00PM

Thursday - Saturday
10: 00AM - 09: 00PM

TEA SALON CLOSES ONE HOUR EARLIER

Laduree Holt Renfrew

A: 737 Dunsmuir St, Vancouver, BC V7Y 1E4
T: (604) 681-3121

Sunday & Holidays
11: 00AM - 07: 00PM

Monday - Saturday
10: 00AM - 09: 00PM

TEA SALON CLOSES ONE HOUR EARLIER

patio shots of Laduree. — Laduree Vancouver has these new outdoor seats for patrons who prefer to dine Al Fresco.

Inside Laduree shop with dessert counter. — The new pastries taking their place inside the counter.

dessert counter filled with mini desserts. — From Left: Isaphan Macaron Cake large, Rose Raspberry Saint Honore, Fleur Noire, Plasir Sucre , Lemon Meringue Tart, Praline Millefeuille, Ispahan Macaron Cake mini, Milk Chocolate Eclair.

Guide to new Laduree desserts and pastries.

Dessert guide on the different treats available in store. — Click to view. Photo courtesy of Laduree Canada.

Second part to dessert guide for desserts available in store. — Click to view. Photo courtesy of Laduree Canada.

Close up of Laduree macaron cakes. — The iconic Ispahan: a rose macaron, filled with rose petal cream and lychees, adorned with fresh raspberries. This one is a must order!

Close up of croissants on a tray. — From Left: Brioche & Pistachio Paste Croissants, Rose Croissant with crispy rose and rose syrup from France, Croissant with walnut and Pain au Chocolate.

Overhead shot of Laduree desserts. — Milk Chocolate Eclair, Ispahan and Plasir Sucre. I really loved the delicately sweet milk chocolate eclair filled with a soft chocolate pastry cream.

Laduree desserts on a 3-tier tray. — Assorted pastries. The lemon tart as shown on right is so tart and mouthwateringly delicious.

Server standing in front of Laduree tea cups. — Besides tea, Laduree Vancouver now serves coffee too! You can have your morning or afternoon break enjoying a cup or two with your pastries.

Close up of Laduree gift box. — Left: new gift box design. Right: macaron ice cream cakes.

Food and drinks were complimentary. All opinions are my own.

More From the World of Laduree

The Ultimate Guide to Laduree Wedding Favors

Afternoon Tea at Laduree Vancouver

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Afternoon Tea at The Little White House in Fort Langley

June 25, 2018 by Mimi Leave a Comment

I finally had a chance to make my way down to the only tea house in Fort Langley, a township that's one hour away from Vancouver by car. The Little White House is the name of this dining establishment and it is indeed set inside a beautiful little white heritage house. The owners have made full use of the space and turned it into so much more. Besides being a pretty brunch and tea spot, it also serves as a retail destination for gifts, home decor items and trendy fashions. Three rooms inside are fully dedicated to retail and four to dining.

Inside, the decor is reminiscent of a charming farmhouse fit for a doll. The space is fitted with antique chandeliers, pretty floral wall papers, gorgeous chaise lounges and white furniture. It's the perfect space for a girl's get together, bridal party or baby shower.

The tea set features a home-style selection of savouries and sweets that doesn't go out of its way to "wow" you but with such a low price position, I don't think it needs to. The main draw of having tea at The Little White House is not so much the food as it is for the captivating house itself and the location. Although, it's a little far away from the city, you can make a day trip of your visit by also dropping by the local businesses in town. There's a great shop for those who love collecting antique tea ware which I've posted below.

I had a fun time visiting Fort Langley and The Little White House and I think you will too.

Until next time,

XOXO,

Mimi

Entranceway dining room is receives the least natural light. It's where the cash register is located and has higher traffic.

Private room with it's single long table.

Notable Points:

- The only afternoon tea service in Fort Langley.

- Gorgeous photogenic heritage house with tons of natural light. There is a beautiful covered outdoor patio as well.

- The house also has several rooms for retail featuring gifts, home decor items and trendy fashions.

- Also serves lunch and breakfast items.

- Make it a full day out at Fort Langley by visiting antique shops like the Village Antique Mall.

- Gluten-free and vegan afternoon tea sets available.

- Good price position.

Ambience: The main draw for having afternoon tea at The Little White House is the little white house itself. It's a beautiful heritage home that has several different rooms dedicated to both retail and dining. It's decorated in the form of a light and airy farmhouse - chandeliers, chaise lounges, white frames, white furniture and gold accents. It's the perfect setting for a bridal or baby shower where your photos will turn out amazing with the diffused light and pretty decor. There are several rooms for dining: entrance way room with cash register, a brightly lit tea main room with gorgeous chandeliers, a private room with a long table and the outdoor patio. With the exception of the entrance way dining room which is cramped and devoid of much natural light, every other room is bright, white and pretty.

Scones: It was gummy and a bit tough like cornbread. Served with raspberry preserve and Devonshire cream.

Savoury: None of the savouries stood out to me in terms of flavor or selection but it met its mark for the price. I think most customers will be more than satisfied with the low price position.

Sweets: I appreciated the homestyle sweet treats in the set. In the "comfort" food dessert style that is consistent with the overall comfy cozy vibe of the business, I found them to be on the sweeter side. The macaron had a sweet jam center while the mini cupcake was topped with a gritty frosting that was very sugary sweet. Even the shortbread cookie was coated with a sweet glaze. I really enjoyed, no, LOVED the lavender meringue (and I don't even like them usually.) It melts in the mouth, not too sweet and had a fresh lavender flavor.

Tea: Only Creamy Earl Grey Tea is offered with the tea sets.

Tea Ware: Whimsical, mismatched, modest vintage teaware.

Alcoholic Beverages: Champagne can be added to the set for a steal at $8.

Service: Attentiveness was lacking from the front line as we waited for one hour (yes, one hour) for our food. Upon inquiry, we were simply told that "they were understaffed today." A simple apology or some bread to hold us over would have been a thoughtful guesture. While paying, we were asked by the manager how our meal was, we told her we waited one hour. She promptly decided to comp our meal but we said it was quite alright and we understood when she told us that there were some sudden unforeseen staffing issues. In the end, she comped one of our items. Had it not been for this lead staff who was there to deal with crisis management, I think my perception of this whole tea experience would have been much different.

Other notes:

♥ Creme de la Earl Grey Tea

5 savouries, 4 house made sweets & 1 scone. Includes 1 pot of Earl Grey tea.

$26

$34 for champagne set

Alice in Wonderland Tea

$14 for children

Gluten-free and vegan tea

$26

♥ Parking: Lots of free parking in the strip mall next to the tea house.

♥ Reserve Online

Tel: 604-888-8386

Adress: 9080 Glover Rd, Langley, BC V1M 2S5

Click to see menu for The Little White House

Amazing selections of vintage tea ware at Village Antique Mall. It's only a short a walk away from The Little White House.

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Earl Grey Japanese Cheesecake Topped with a Tangy Lemon Cream

June 19, 2018 by Mimi 2 Comments

A souffle-style cheesecake that is light, fluffy and moist. Topped off with a light, airy and stabilized lemon whipped cream that's fit for piping - just heavenly!

Earl Grey cheesecake cut up into triangle slices on a wooden cutting board.

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A Fluffy Japanese Cheesecake with a Western Twist

Japanese cheesecakes seem to be all the rage right now in Vancouver. With the opening of the world-famous, Uncle Tetsu, in my hometown I was really craving a nice fluffy and moist Japanese cake. Instead of driving to the mall and lining up for hours (yes, literally), I decided to revisit an old recipe of mine: Chocolate Japanese Cheesecake, this time changing it up by incorporating a beloved Western flavour pairing of Earl Grey tea and lemon.

Btw, if you like cheesecakes, here are several more cake recipes which have that special tangy and rich cheesecake taste: no-bake pumpkin cheesecake cups, matcha cream cheese pound cake & chocolate cream cheese pound cake.

Tangy Mouthwatering Lemon Whipped Cream

The tangy lemon whipped cream that I added on top of the cake is light and airy just like the texture of the cake. Because it's so light weight, you can also use it to frost a whole chiffon cake. And even though it's a whipped cream, the addition of icing sugar helps to stabilize it and allows it to be piped with different decorative piping tips. Of course, it will have less definition than say a Swiss Meringue Buttercream but it's a good compromise considering how good it tastes! People who find meringue based buttercreams too "buttery" and American based buttercreams too sweet, will really love the taste of this whipped cream. It's not too buttery, not too sweet; it's just light, airy and creamy. With the addition of a tangy lemon, it's really mouthwatering! (On a side note, this cream is not suitable as a macaron filling since it is higher in moisture. Please take a look at this lemon buttercream instead.)

Lastly, please note that, if left unused after a while, this cream has a tendency to deflate and separate a little so it's important to make this cream immediately before serving or up to one day ahead. It will need a bit of re-whipping before you pipe it. Once piped or spread, it can hold up for 3-4 days. If you're really adventurous, you can make an even more stable whipped cream by stabilizing with gelatin, here's How to Stabilize Whipped Cream with Gelatin.

Close of of the lemon whipped cream on top of the cheesecake.

A Hot Water Bath

Lastly, you'll see that the instructions call for the cheesecake to be baked in a hot water bath. Japanese cheesecakes are usually baked at low temperatures in a hot water bath to keep the moisture level in the oven high and the heat gentle. It helps bake the cheesecake slowly and evenly to prevent cracking. At the end of the baking time, we also leave the cheesecake in the oven with the door ajar to prevent shrinkage and cracking from the sudden change in temperature. It's a sweet little process to bake this delicious fluffy treat but well worth the effort!

XOXO,
Mimi

Lemon cheesecake shown with lemons and earl grey tea leaves.

Recipe

Yield: 6 people

Earl Grey Japanese Cheesecake Topped with Lemon Cream

A souffle-style cheesecake that is light, fluffy and moist. Beloved Western flavour pairing of Earl Grey tea and tangy lemon brings this Japanese dessert to the next level. Topped off with a light, airy and stabilized lemon whipped cream that's fit for piping - just heavenly!

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

For the Cake Batter:

100 grams whole milk
90 grams cream cheese, (block cream cheese, NOT cheese spread)
38 grams unsalted butter, (cut into cubes)
3 egg yolks
10 grams cake flour
5 grams corn starch
50 gram granulated sugar
3 egg whites, (at room temperature)
⅛ teaspoon cream of tartar
4 grams Earl Grey Tea , (approx. 4 tea bags)
½ tsp. vanilla extract

For the Lemon Whipped Cream:

120 ml heavy cream
1 ½ tablespoon icing sugar
1 organic lemon, (zest of whole lemon & 1 tbsp. juice)

Supplies:

Loaf pan 5X9"
A pan large enough to fit a 5X9" loaf pan , (for the water bath)
Parchment paper
Whisk
Flat spatula
Glass mixing bowl
Kitchenaid or handheld mixer
Small strainer

Instructions

Earl Grey Japanese Cheesecake

The night before, place the milk and 2 grams tea leaves in a small sauce pot on medium heat. Once the milk starts to steam and a few bubbles can be seen, take off heat and place a plate over it to steep. After it cools off, put in the fridge overnight.
The next day, pour the milk through a strainer. Keep 90 ml of milk for our current use. Discard the excess along with the tea leaves that can't be strained.
Cut up the cream cheese into cubes, place it inside a heat safe bowl, microwave it for 15 to 20 seconds to bring to room temperature
Heat up the milk and cream cheese in a heat safe bowl over a boiling pot of water, stir with a spatula until well incorporated. *a
Add the butter.
Put the cream cheese mixture aside and let it cool down before adding the egg yolks to avoid cooking it.
Once the mixture has cooled off, add the egg yolks and vanilla extract, incorporate well with the spatula.
Sift the dry ingredients of cake flour, cornstarch, and remaining 2 grams of tea into the melted cream cheese mixture. Do this in two parts.
Gently stir it with the spatula. Do not stir too vigorously as this will toughen up the cake. Stop as soon as it becomes homogeneous.
Prepare a very clean non-plastic bowl free of oil or residue for making the meringue. *b
Put the whites into the clean bowl, leave the egg whites on the counter to bring back down to room temperature (around 20 minutes).
Using a hand blender or Kitchenaid, whip the egg whites on low speed until foamy, then add the cream of tartar and increase the speed to medium.
Once the whisk starts leaving tracks in the egg whites, which have become opaque, add one third of the granulated sugar at a time. Keep beating on med-high until stiff peaks.
Pre-heat oven to 300F
Fold a third of the meringue into the cake batter. Then fold in the rest of the meringue. Keep folding until the mixture is homogeneous and no visible clumps of meringue can be seen.
Line the rectangular cake pan with parchment paper. *c
Pour the batter into the small loaf pan lined with parchment paper. Rap it once on the counter to smooth out the top and get rid of excess air pockets.
Place the cake pan in a water bath. For the water bath: place the cake pan inside a larger pan filled with 2 cm of hot water. *d
Bake for 40 to 50 minutes at 300F. It's ready when a skewer pulls out clean when inserted and the cake bounces back when you gently press into it with your fingers. The top should also be golden brown.
Turn off the oven. Leave the oven door ajar for 10-15 minutes before taking the cake out of the oven. *e
Gently lift the cake out of the pan. Peel off paper and let it cool off on a cooling rack. Be careful, it is very fragile at this point.
Once cooled, place in the fridge in an air-tight container overnight to set. This will allow the flavours and texture to develop. The cake is best eaten within 3-4 days.

Fresh Lemon Whipped Cream

Work on lemon cream immediately before serving. *f
Place whisk (of handheld mixer) and glass mixing bowl in the fridge to chill. Do not use metal bowls since the acid in the lemon will react with metal.
Zest (whole) and juice (1 tbsp) the organic lemon. Set aside. *g
Whip the cream inside the chilled mixing bowl on low speed. Once it has thickened and increased in volume, add the icing sugar. Increase speed to medium.
Once it has reached soft peaks, add the lemon juice and zest and whip until stiff peaks. Look for the cream to develop ridges along with a matte surface. DO NOT OVER WHIP *h
Pipe immediately.

Notes

*a. Ensure that your cream cheese is totally blended and there are no large lumps left. The cake won’t rise properly if there are large clumps of dry ingredients holding it back.

*b. You can use some lemon juice or white vinegar to wipe down the bowl to remove any leftover oils. Meringues do not like any type of oil!

*c. This will help the cake lift off easily from the pan and prevent cracks due to over-handling.

*d. Water baths keeps the moisture level in the oven high and the heat gentle. It helps bake the cheesecake more slowly and evenly to prevent cracking.

*e. This will help prevent shrinkage and cracking from the sudden change in temperature.

*f. It's best to use lemon cream immediately but it can be successfully re-whipped for use within 24 hours. Stop whipping once the cream has become matte again.

*g. Use organic lemons since there may be pesticides on the peel of conventional lemons.

*h. Whip cream cannot be salvaged once over whipped. Stop beating once the cream starts to develop ridges and becomes matte. If the cream is just a bit overwhipped, you may be able to salvage it by adding more whipped cream and beating again.

How to Fold Macaron Batter with Real-Time Macaronage Video

June 10, 2018 by Mimi 4 Comments

Many macaron problems start from improper macaronage or folding techniques. Here's how to properly fold to the figure 8 consistency and more.

Real-Time Macaronage Video

Ever since I posted the video tutorial on How to Macaronage in 2 Minutes, I've been asked many times for a real-time video on the process so that viewers can gauge how long the whole process actually takes. Today, I'm posting this real-time video of my macaronage process complete with a countdown clock to show you how your batter should look in the bowl 30 seconds after dropping the "ribbon" of batter back into the bowl. Remember to read all the FAQ's before watching the video. I hope you find it useful. If you have any questions, don't hesitate to ask in the comments below.

XOXO,
Mimi

Macaronage FAQs

Q: Do these tips work with every recipe?

A: No (and maybe), these tips are only applicable to my Best Macaron Recipe. Other recipes may perform differently.

Q: If I follow the exact number of times you fold in this video along with doing every step at the same time, will that yield the perfect batter?

A: NO! How many times you need to fold your macaron batter and how long it takes can depend on a variety of unique factors like: meringue stiffness, folding pressure, climate, ingredients and equipment used etc. Use the video as a visual cue on what to do once your batter reaches a certain stage.

Q: If my macaronage is perfect, will that eliminate hollows?

A: Yes and no. It can help to press out the excess air in your batter which can cause hollows but you also need to have the proper meringue stiffness and proper use of your oven for baking macarons. Read these posts here:

How to Make Perfect Meringue for Macarons
How to Use Your Oven Properly for Baking Macarons
How to Prevent Hollow Macarons

Q: When should I stop folding?

A: You want to see a batter that is starting to look flowy and shiny. There should also be an absence of big air pockets when you press down on the batter. Ensure that the batter passes the "Figure-8" test which you can see here.

Q: My batter is getting thicker and not loosening up.

A: There are several reasons for this:

The meringue may be too stiff.
Wrong measurements of ingredients. This is often the case when you split the batter up to make several colored batters. Here is a post on How to Make Multiple Colors from One Batch of Macarons.
Use of old/expired food coloring.
Wrong timing of sugar addition. See this detailed post on How to Make Perfect Meringue for Macarons.

Q: Are there other easier methods to fold?

A: You can also try adding the dry mix into the mixing bowl after the meringue is completed and then beating the batter with the paddle attachment for 15 to 30 seconds, then finish it off by incorporating the rest by hand.

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Afternoon Tea at Yandoux Patisserie in the Olympic Village

May 18, 2018 by Mimi Leave a Comment

As you know from my previous afternoon tea experience at the Hy Tea Lounge, I had my heart set on visiting another newly opened tea lounge/dessert shop also situated along False Creek. Yandoux Patisserie is a half-year new dessert shop located in the former LuvCravings Cakes and Tea House in the Olympic Village. The space has undergone a complete makeover, giving the small shop a sleek, bright airy look that's been very popular in the restaurant scene as of late.

Yandoux specializes in cakes and desserts which they really excel at. Specifically, the desserts in the tea set are smaller (very small) versions of their full-sized dessert offerings. As for the savouries, they don't have offerings for those on their regular menu so maybe because of that, it struggles a bit in that area. I really loved all the desserts on the set and I would definitely return to enjoy just the cakes.

The price point of the tea set is similar to other new offerings like Trump Hotels and H Tasting Lounge, yet it lacks the ambiance and 5-star service. The desserts - the one thing that they did well and could really upsell - were just so teeny tiny. I'm not sure why they chose to split their exquisite and perfectly made cakes into such small pieces that it became hard to truly enjoy the flavours. In the same area, Hy Tea Lounge might be a better choice for their extensive menu, quantity, price position and the bigger comfier space. I would recommend the Yandoux afternoon tea set for those who have already tried some of the other tea spots in the city and are looking for something new. C'mon, I know you would LOVE to have a photo of the air balloon display on your Instagram page 🙂 Otherwise, go and enjoy just the cakes, you won't regret it.

Until our next tea date.

XOXO,

Mimi

Yandoux Patisserie is located in the Olympic Village on Manitoba and 1st Avenue.

Yandoux Afternoon Tea Menu. Click to view.

Left: Cranberry white chocolate scone and mini macaron. Darjeeling chicken basket and smoked salmon rose.

Exquisite cake selection in mini cupcake liners.

View of the outside from the seating area.

Notable Points:

- One of the newest afternoon tea offerings in Vancouver. (H Tasting Lounge being another one.)

- Bright airy space with tons of natural light. Great for photos for your special event.

- Exquisite cake selection.

- Great location for those in the Olympic Village/Fairview area.

- Photogenic "Air Balloon" tea display.

Ambience: The space is airy and bright with simple modern furnishings. Because of the small space, it's very conducive for a nice intimate gathering for a small group. The decor is very simple and not very refined so if you're planning on taking a lot of photos with your group, you might find the background a little bit uninspired, your own decorations will be necessary.

Scones: 2 to choose from: dark chocolate, white with cranberry. The outside was nice and crumbly but the inside was a bit underbaked and gummy. Served with a light whipped cream and berry compote.

Savoury: The savoury items in the tea set did not make an impression like the desserts. A lot of care was taken to create the smoked salmon "rose", which I really appreciated. They insisted on re-heating the sablefish for us since we were taking photos, I found it a bit salty. The chicken cone was also salty and tough. The two salads were refreshing, the Concorde salad stood out for it's unique savoury whipped cream.

Sweets: All the sweets were amazingly delicious and well made but abnormally tiny. The mini macaron was crunchy and hollow and exhibited no special flavours although we knew it was supposed to be chocolate. The pyramid was filled with a graham cracker and had a delightful texture. The cheesecake mouse was very smooth and flavourful while the matcha cake exhibited a good matcha flavour with a nice crunch. I recommend ordering the full-sized versions of these desserts.

Tea: The tea selection is very small (8 teas) and there were only two black teas to choose from; not so great for those who love to take their tea with cream.

Tea Ware: Gorgeous and photogenic "air balloon" tea display. The rest of the tea ware featured materials and colors in Millenial favourites like rose gold and marble.

Alcoholic Beverages: No alcholic beverage service. Afternoon tea spots serving alcohol: Laduree, Trump, H Tasting Lounge, Notch 8 Fairmont.

Service: Friendly down-to-earth service. There was one server for the whole dessert shop. Although there were no introductions for any of the items on the tea set, our hot water was refilled several times.

Other notes:

♥ Yandoux Tea Set

$48/set

♥ Parking: Inexpensive pay parking in and around Olympic Village. Closest skystrain station is Olympic Village, 10 minutes away by foot.

♥ Yandoux Website

Tel: 604-620-1899 E: [email protected]

Address: 1731 Manitoba St. Vancouver, BC, V5Y 0H8

Hours: Monday to Sunday 12:00 - 19:00, Tuesday Closed

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Matcha White Chocolate Chip Cookies with Coconut

May 14, 2018 by Mimi Leave a Comment

An easy and scrumptious Matcha White Chocolate Chip Cookie recipe, perfect for those who love a strong matcha flavor.

Matcha cookies cooling on a baking tray.

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What Pairs with Matcha Green Tea?

You may have noticed that I love baking with matcha green tea from my previous posts like Matcha White Chocolate Macarons , Unicorn Macarons with Matcha Butter Cream and Matcha Strawberry Macarons. Matcha is so stable for baking and remains true to taste. Because of it's distinctive and delightful (for those who love matcha) bitter aftertaste, I paired it with a white chocolate. I find that white chocolate provides the desired sweetness without competing with the flavours like brown chocolate would. I also added some shredded coconut to help round out the flavours and give it some texture.

Tips for Extra Flavorful Cookies

There are two extra steps you can take to make this cookie look and taste even more scrumptious. The first is to chill the dough for a minimum of one hour before baking. This makes the fat take longer to melt while baking, resulting in a cookie with less spread and a better texture. If time allows, chill the dough for up to 24 hours to allow the flavors to develop.

The second is to keep some of the white chocolate chip aside and manually place them on top of the cookie dough after you've scooped and placed it on the pan. Once baked, the chocolate chips stay on the top, making for a more attractive presentation.

Where to Buy Good Matcha?

The bold green color of the cookie is all naturally derived from the matcha powder itself. I remember the first iteration of this cookie with much less matcha, the dough was noticeably less green and my taste testers were asking for it to be more match-y. I agreed, it needed more, so I incorporated abundantly more matcha in this recipe because we love a good strong matcha flavor with that slightly astringent aftertaste.

Here in North America, matcha green tea powder is more readily available in cities with a large Asian population. If you plan to buy some matcha for yourself, it can usually be found in well stocked grocery stores selling Asian produce. Some specialty tea shops also sell matcha powder. Alternatively, Amazon offers a good selection to choose from, like this highly rated one with Japanese origin. This cookies is an easy way to incorporate matcha into your desserts for a quick green tea fix. I hope you'll enjoy it as well.

Xoxo,
Mimi

Close up of slightly browned white chocolate on top of matcha cookies.

Recipe

Yield: 25 cookies

Matcha White Chocolate Chip Cookies with Coconut

An easy and scrumptious Matcha White Chocolate Chip Cookie recipe with added coconut. It's the best treat for those who love a strong matcha flavor that's perfectly paired with a delectably sweet white chocolate and nutty coconut.

Prep Time 20 minutes

Cook Time 10 minutes

Time to chill dough 1 hour

Total Time 1 hour 30 minutes

Ingredients

100 grams AP Flour
28 grams matcha powder, (approx. 4 tbsp.)
½ teaspoon sea salt
¼ teaspoon baking soda
120 grams room temperature butter
65 grams granulated sugar
110 grams brown sugar
1 teaspoon vanilla extract
1 large egg room temperature
1 cup white chocolate chips
15 grams unsweetened shredded coconut

Instructions

Set out egg and butter at room temperature.
In a medium sized bowl, whisk together flour, matcha powder, salt and baking soda. Set aside.
With the paddle attachment, beat room temperature butter along with the white and brown sugar on medium speed.
Once the mixture is fluffy and increased in volume, add vanilla extract and beat until incorporated.
On slow speed, add room temperature egg and beat until incorporated.
Add dry flour mix in 3 parts and mix on low speed until incorporated.
Add shredded coconut and continue beating until incorporated.
Add white chocolate chips in 3 parts and mix until incorporated. (Optional: Set aside some to be added manually on top of the formed batter before baking.)
Form the cookie batter into a small flat disk and wrap with plastic wrap. Place in fridge for a minimum of 1 hour, preferably 12-24 hours.
Preheat oven to 350F.
With a cookie scooper, drop round balls of batter onto cookie pan lined with parchment paper or silicone mats. If desired, add a few chocolate chips manually on top of the formed balls.
Bake for 9-12 minutes. Drop cookies are done when the edges start to look light-golden brown, in this case, it will become dark green. Pull them out of the oven.
Cookies will keep cooking on the hot pan as it cools. Transfer to a wire rack after 5 minutes.
Store at room temperature in an air tight container. Enjoy!

Nutrition Information

Yield

Serving Size

1 grams
Amount Per Serving Calories 119Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 19mgSodium 100mgCarbohydrates 14gFiber 0gSugar 11gProtein 1g

Ingredients for matcha coconut cookies shown with cookies.

Lavender Macarons Made with Real Lavender Buds

May 5, 2018 by Mimi 12 Comments

Donut shaped macarons naturally flavored from real lavender buds. A delicate and aromatic lavender chocolate ganache is sandwiched in between two light purple macaron shells that are infused with lavender buds making it extra flavorful.

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Lavender donut macarons on a unicorn stand.

Delicate and Naturally Flavored

Lavender is one of my favorite flowers to use in my macarons, it has an aromatic and clean note which is very delicate. Used in the proper quantities, it can be fresh and uplifting, but moderation is key here since there can be "too much of a good thing" when it comes to using lavender in food. Some people say that lavender infused foods remind them of soap which I don't completely disagree with. I find that lavender extracts tend to highlight lavender's sharp top notes so instead, I've opted to use real lavender buds to give this macaron flavor a fuller body.

How to Extract Lavender Flavor for Macarons

Lavender buds are such a joy to use in baking since it can be ground down in it's dry form while retaining it's fragrance/flavour. For macaron use, this is especially helpful, we can add flavour to the macaron shells without compromising the batter with too much moisture. For use in the chocolate ganache, just set aside plenty of time for the lavender to macerate with the cream. This is preferably done overnight or up to 24 hours in advance if you have the time.

Lavender plant in a garden. — Some of the many lavender plants in mom's garden. Once harvested and dried, we squirrel them away for use throughout the year.

Where to Buy Lavender Buds

It's not too difficult to buy lavender, it is sold in the spice aisles of many of the better grocery shops. If you're buying it elsewhere, just make sure it's labelled as food grade. I've included a link below on a brand that you can consider. I usually get my lavender from mom's garden because I know it's 100% organic and the bonus is that it's free too 🙂 The lavender flower is usually ready to be harvested in the summer, we would remove the buds and put them in an air tight container and then save them for use throughout the year. It really gives us a sense of achievement to create a sort of "farm-to-table" dish together.

Whichever way you acquire your lavender, I hope you'll try your hand at this and feel the same sense of accomplishment as well.

XOXO,
Mimi

lavender donut macarons on a unicorn plate shot from above.

Donut Macaron Template

Available exclusively for my newsletter subscribers. Just sign up for the newsletter and wait for the double opt-in confirmation email. Confirm your subscription and you’ll be sent the password to the Subscriber’s Only Area.

Recipe

Yield: 18 donut shaped macarons

Naturally Flavored Lavender Macarons with Lavender Chocolate Ganache

Donut shaped macarons that are naturally flavored from real lavender buds. A delicate and aromatic lavender chocolate ganache is sandwiched in between two light purple macaron shells thare are infused with lavender buds making it extra flavorful.

Prep Time 1 hour 30 minutes

Cook Time 14 minutes

Rest Time 30 minutes

Total Time 2 hours 14 minutes

Ingredients

Lavender Chocolate Ganache

1 ½ tsp. lavender buds
65 grams heavy cream, only 50 grams is needed after maceration
50 grams semi-sweet baking chocolate
10 grams butter

Lavender Infused Macaron Shells

2 teaspoon lavender buds
65 grams almond flour
55 grams powdered sugar/icing sugar
45 grams castor sugar (Note 1)
50 grams egg whites, aged, room temperature (Note 2)
⅛ teaspoon Cream of tartar
A few drops of purple gel food color, (optional)

Instructions

Lavender Chocolate Ganache

In a small pot bring the heavy cream and lavender buds to a light simmer. Take off heat. Once cooled, place in the fridge to macerate overnight.
The next day, pour the mixture through a strainer. Keep 50 grams of the macerated cream for our current use.
Chop up chocolate into small pieces, place in a bowl with the butter.
Bring the 50 grams of macerated cream to a light simmer.
Pour over chopped chocolate and butter, let it sit for 1 minute.
Stir until incorporated. Let it cool to set before transferring to piping bag.

Lavender Infused Macaron Shells

Print out the donut macaron template provided in post.
Set aged egg whites out at room temperature.*
Pulse lavender buds, almond flour and powdered sugar together in a food processor.
Sift dry ingredients. Discard big pieces of almond that can't be sifted.
IF YOU ARE NEW TO MAKING MACARONS, please read the instructions to my BEST MACARON RECIPE before attempting to follow the rest of the instructions since it is condensed for the advanced macaron baker.
With the balloon whisk attached, whip the room temperature egg whites on low-medium speed.
Add cream of tartar when it becomes foamy.
Turn up the speed to medium.
Once the whisk starts to leave tracks in the egg whites, add sugar a little at a time.
Turn the speed up to medium-high and whip until firm peaks, stop mixer and add gel food color if desired. Continue whipping on medium-high until stiff peaks.
Fold the dry mix and meringue together until the batter becomes a "lava" or honey-like consistency.
Transfer batter into a piping bag fitted with a #6 round piping tip.
On parchment paper or silicone mats, pipe the donut shape out using template as a guide according to the video provided in post. Leave plenty of room in the middle unfilled since the batter likes to spread into the middle.
Rap the tray hard on the counter to remove any excess air bubbles. Use a toothpick to pop any remaining bubbles.
Lightly sprinkle the nonpareils on top before the shells develop a skin.
Wait until the shells become completely dry before baking. This is a critical step to prevent the batter from escaping from the center.
Bake at 325F for 12-14 minutes. Every oven is different, you may need to adjust your own temperature settings. Please read How to Use Your Home Oven Properly for Baking Macarons if you are unsure.
Macarons are done when the foot doesn't push back and the tops don't move when you wiggle it.
Once baked, let cool completely before removing from the baking mat/parchment paper.
Pair two similar sized donuts together, fill them with the Lavender Chocolate Ganache filling. Place in an airtight container in the fridge and give it 12-24 hours to mature before eating.

Notes

1. Castor sugar is also known as extra fine granulated sugar or berry sugar. Granulated sugar can be used by castor sugar is preferable.

2. Measure out 50 grams of egg whites, then age.

Chilliwack Tulips of the Valley Festival - The Prettiest Sight I Ever Did See

May 4, 2018 by Mimi Leave a Comment

Last weekend, I saw with my own eyes one of the prettiest sights I ever did see - the tulip fields of the Chilliwack Tulip Festival. It's a Springtime attraction near Vancouver that you cannot miss, especially if you love flowers and photography. The festival takes place over a 3-5-week period, usually in April, sometimes into May, depending on the weather.

It's the perfect place to bring the family for a walk in the majestic flower fields planted with tulips of every colour. There's also a food truck, honey truck, tractor rides, a flower gift shop and activities for children.

I highly recommend buying your tickets online since you'll save a few dollars and also get to skip the line up! Weekday tickets cost less than the weekend, as are tickets for seniors and children.

Take a look on the Tulips of the Valley website for operating hours, activities, contests and special sales.

I hope you get a chance to visit and for those who don't live nearby, I hope you enjoy the photos.

XOXO,

Mimi

Needless to say, I gravitated towards these rows of pink tulips immediately.

Be that fierce red tulip in a sea of yellow.

There are also tractor rides, a Dutch food truck and a honey gifts truck.

The flower gift shop on site helps you bring a piece of the tulip fields home with you.

Gift shop and a miniature train for children.

Mimi's Macaron Friends

April 25, 2018 by Mimi 5 Comments

One of the joys of having this blog is being able to communicate with so many baking friends from around the world. It really amazes me how far some of you are from little o'l me here in Vancouver, Canada. I know some of you are from the U.S., Middle East, Australia and Europe and you are all crazy about macarons like me. No wonder why we have all become instant baking friends! I really appreciate everyone who have been sharing their macaron progress with me. It's seriously very exciting for me to find out that you have achieved some of your macaron dreams by using my recipe. Thanks for taking time out of your day to do that. You can find me by mentioning me on Instagram, Twitter, or Facebook.

I wanted to share all these sweet treats that you baked with everyone and hope that it gives others the confidence that they can do it too 🙂

Congrats to the first winner of my SURPRISE A READER SUNDAY giveaway. The last time I uploaded a batch of reader work on here, I chose one winner for a surprise gift:

"Hand painted rose macarons filled with spiced white chocolate for the new year. Inspired by Indulge with Mimi." Click to view original tutorial

Halloween macarons using Bears with Jack-o-lantern tutorial. Click to see original tutorial.

Galaxy macarons using Indulge with Mimi's Galaxy Macaron tutorial. Click to see original tutorial.

Valentine's Bear Macarons by IG@french_macarons_creations using my V-day macaron tutorial. Click to get to tutorial.

Neopolitan macarons with straweberry buttercream and chocolate fudge center by @catrina.rittenhouse

IG@Dessoy made these cuties with my Over the Rainbow Macarons using my template and tutorial. Click to get to tutorial.

Nancy made these pink beauties with my Lychee Rose Macarons recipe. Click to see recipe.

macarons by theresa-san-jose-seminara on FB

non hollow macarons by sista-richardson on FB

Freeze dried strawberry macarons by Nancy Hoekman

Gold flakes and pearls on macarons also by Nancy H.

macarons complete with a homemade Cricket box by Nancy Hoekman

macarons by
mariem-bemri-ep-allani on FB

chocolate macarons by lesley-bernard-mcrobbie on FB

"Feet, not hollow! Filling with peanut butter cream and grape jelly!"

"Today I tried Mimi's recipe for the first time and I love it!! No hollows and nice feet."

"Made my first big macaron fruit sandwich yesterday using Mimi's tips and 3" template. Can't stop staring at the finished product"

"What can make Sunday better? Chocolate Macarons! Delicious recipe by Indulgewithmimi"

"Non-hollow macaron shells can take a while to master, so thank goodness for Indulgewithmimi! Be sure to check out her blog. She has fantastic macaron tips and how-to's!"

Gender reveal macarons inspired by the oh so talented Indulgewithmimi!! I've wanted to do gender reveal macarons for quite some time but wasn't sure how to approach it and low and behold Mimi posted a picture of some a while back and then I knew it would be possible.

IG@meleezabakes: Created by adapting Indulgewithmimi's recipe and swapping out almonds for cashews.

IG@Cinnamnsprinkle: Finally tried my IG Pal's French Macaron recipe and was happy to see feet on my raspberry chocolate macarons. Thanks for the successful recipe.

IG@the_stay.in_foodie: Double Chocolate Macarons

IG@mylonii: This is from now on my favourite macaron recipe.

IG@sugarnated: No hollows after barely 5 months approximately once a week making macarons lot of research and reading indulgewithmimi's blog.

IG@e_piu_ti_penso using my Ice Cream Shaped Macaron Template.

Screenshot_2016-07-02-17-09-10 — IG@SeasideIndulges: Mint Choc Chip Ice Cream Cone Macarons with thanks to Indulgewithmimi for the template.

I finally conquered macarons! Third try and we finally got perfect feet on EVERY shell, no cracks, and beautifully smooth tops thanks to the recipe from indulgewithmimi.

FB@SeasideIndulgences: Thanks to IndulgeWithMimi for the template.

IG@connayang: I have been using Indulgewithmimi's recipe and found it to be super reliable and consistent! I've always been bothered by holows in my macarons, but after her useful tips and great advice, I was able to achieve beautiful and delicious no hollow macarons!

IG@Punkspastries: I was inspired by Indulgewithmimi to figure out how to make these surpriseinside generreveal macarons and I'm so happy with the results!!!

IG@Satisfyyourcraving: French Macaron - Thank you for the recipe! I did it!!!

Screenshot_2016-04-16-09-58-18-1 — IG: @dulcesbysandy Ladies and gentleman I think I found a recipe for macarons that works for me. We got smooth tops and feet!! Thanks indulgewithmimi for sharing your recipe!

Screenshot_2016-04-14-10-38-10-1 — IG: ddsmacarons. Gold speckled navy blue macarons! ?? Thanks @indulgewithmimi for the tutorial, I love how they came out!

Screenshot_2016-03-17-20-09-13 — IG: @sweetlingscookies I'm proud to say that I'm no longer a macaron virgin thanks to indulgewithmimi! I've been on your website for hours today!!

Screenshot_2016-03-05-10-03-57-1 — IG: @Ruehlmannyour recipe, Mimi. Thank you very much. Your feed and blog are very inspirational!

Screenshot_2016-03-01-09-28-45-1 — IG@alina_idu Macarons #newrecipe #betterone #chewy #thanksforsharing #indulgewithmimi

Screenshot_2016-02-02-16-07-01-1 — IG: @melissaman_Periwinkle blueberry lemon. Using indulgewithmimi recipe. These take so long but so worth it in the end!

Screenshot_2016-01-26-07-34-23-1 — Blogger Rework! by IG @livforcake "Oreo macarons adapted from my friend Indulgewithmimi's Best Macaron Recipe. Check out her profile -- she is the macaron maven!!"

Screenshot_2016-01-24-15-02-32-1 — IG @erica_belletete "Thank you Indulgewithmimi for the perfect macaron recipe!"

Screenshot_2016-01-17-23-03-56-1 — IG @pinkovencreations "Nutella macarons... thank you Indulgewithmimi Your recipe works like a charm and it's the perfect amount of sweetness."

Screenshot_2015-12-31-07-30-20-1 — IG @808ange "Using Indulgewithmimi's recipe and methods I was able to cook them faster than my other recipe and the colors came out more vibrant."

Screenshot_2015-12-13-15-42-22-1 — Reese's macarons by IG@beanherber26 "Thanks indulgewithmimi! Your tutorials have been immensley helpful!"

tempFile_2015-12-12-09-26-14 — IG@fancywong twinning with my Bears on a Candy Cane design

Screenshot_2015-12-08-10-48-24-1 — IG@Littlepreciousthing made these bears following using the Christmas Bear macaron tutorial and template

norenkay-macarons — Totally beyond ecstatic. I've made so many and they all come out hollow. I've made using the italian and french method but yours is by far the most successful. Thank you for sharing your recipe. IG: Norenkay

"I used Indulge With Mimi's macaron recipe again with lovely results! " IG: @Montezoolandes — "I used Indulge With Mimi's macaron recipe again with lovely results! "
IG: @Montezoolandes

"Made your recipe for French macarons today and it was a success!! I'm so happy! After months of hollows and fails, I finally have fluffy, perfect, beautiful macarons! Thank you!" IG: @Injadin

"Peanut butter, lemon and pistachio macarons. Finally found a recipe that works perfectly! Thanks #indulgewithmimi" Thx for sharing your work with me! @duyenmpham. So thrilling to see everyone's results.I've finished uploading my latest youtube video. I think I'll have to do some baking myself today too. What to make.....

Aren't these amazingly beautiful? By: @montezoolandes "My second attempt went very well because I used a recipe from Indulge with mimi. So much easier!" ♡ Thx everyone for tagging me, I am sooo happy to hear about all your results. I always want to bake but some nights I'm just too tired and end up reading or editing my YouTube videos. I feel like I can bake wonderful things vicariously through all of you!!! #beyondhappy!

Macaron surprise cake, inspired by @indulgewithmimi, This is my first attempt. IG'er @mylastephemeralwish

Hi.. mimi....yes....finally get it and love it...yes...love your recipe. Instagrammer: lindaerica76 — Hi.. mimi....yes....finally get it and love it...yes...love your recipe.
Instagrammer: lindaerica76

kevin-clark-macarons — Dark cherry macarons - red cocoa shells filled with a dark chocolate ganache infused with puréed cherries and finely diced almonds. The macaron learning battle continues, but I'm much closer now thanks to a tutorial video from @indulgewithmimi. Instagrammer: kevinertia

chocolates-and-connie-macarons — Made with your recipe @indulgewithmimi ! Your recipe seriously saved my life!! Instagrammer: chocolatesandconnie

tempFileForShare_2015-09-08-23-37-46 — "Macarons with chocolate ganache. Getting better. Inspired by @indulgewithmimi and her incredibly useful blog!" Instagrammer: beckybakesuk

tempFileForShare_2015-09-08-23-27-59 — "I think I've finally figured out how to get rid of hollows in my macarons: use a different recipe! Thanks @indulgewithmimi for the awesome recipe! Anyway here are some saffron and honey macarons." Instagrammer: silvery_mist

blue macarons — "Earlier today was my second time attemping your recipe and it came out amazing, again! Just wanted to share how good these look along with my #nohollow shells! Hahaha. Also, this recipe really produces macarons that aren't overbearingly sweet. Love it! Thank you again for your amazing guidance. Much love all the way from Malaysia :)" @carol_clement

Introducing another baker friend to everyone ♡ Thx for leaving me a note with your pretty macs @pinn.wheel "Thanks for the advise!! I just got my silpat mats and I'm already loving them ♥" If you haven't tried @mysilpat yet, you're missing out on a great baking tool in your kitchen! #homemademacarons #baking #desserts #macarons #foodblog #foodblogger #silpat #macaronstagram #bakingtips #recipes #indulgewithmimi — "Thanks for the advise!! I just got my silpat mats and I'm already loving them ♥" Instagrammer: @pinn.wheel

Screenshot_2015-09-08-23-16-29 — "I think I'm the happiest woman right now! I succeeded in baking macarons!!! Look at that pretty foot! All thanks to @indulgewithmimi and her perfect recipe!" Instagrammer: @tea.cup.cake

best macaron recipe — "I would say last night's baking frenzy was a success. The best looking and tasting macarons I've ever made. All thanks to @indulge.with.mimi's super amazing recipe! I am no longer scared of making macarons and will continue experimenting until they're perfect!" Instagrammer: @annanguyen_

macaron surprise cake — Cake made using my "Macaron Surprise Cake" Tutorial "Thank you for the how to @indulge.with.mimi" Instagrammer: @the.macaron.house

11850036_391455447727768_2028038366_n — Alphabet macarons by Instagrammer: @chocolateandconnie

indulge with mimi macarons — Sharing the work of two talented bakers who took my advice on increasing the oven temperature to achieve #nohollows. "Thank you Mimi. Thank you for your blog, info and willingness to help!" Instagrammer: @macs_just_because Instagrammer: @shereee

Some more work which was sent to me via private DM so I am not publishing the names and comments. Contact me if you'd like me to include it though.

[srp post_limit='5' post_random='yes' category_include= 25 widget_title = 'More Macaron How-To's']

Coffee Donut Birthday Macarons

April 14, 2018 by Mimi 9 Comments

Coffee donut macarons are rich, dark and sweet, the perfect way to brighten up anyone's day. These coffee macarons are packed with flavour since there is coffee and chocolate not only in the filling but in the macaron shells as well!

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Wake Up to a Big Cup of Coffee... Macarons!

What is better than starting your morning with a big cup of coffee macarons? Rich, dark and sweet, it's the perfect way to brighten up anyone's day. These coffee macarons are packed with flavour since there is coffee and chocolate not only in the filling but in the macaron shells as well! It's not always easy to find an appropriate ingredient that can be added into the shells for extra flavour. You run the risk of compromising the integrity of the shell when adapting the recipe with added ingredients, sometimes it can cause blotchiness or cracks. After a few test runs, I'm happy to introduce my version of coffee macarons. And if you're looking for a super simple recipe, here's another coffee dessert you might like: Japanese Coffee & Milk Jelly Dessert.

Coffee donut macarons in a cup with a macaron tower behind it.

Free Donut Macaron Template

For this project, I piped the macarons into a fun donut shape and sprinkled some rainbow nonpareils on top to make them extra playful. Just imagine the look on your friend or co-worker's faces when you bring out a a box of donut macarons for a morning pick-me-up. Besides being perfectly presentable in a box, they also work very well in a macaron bouquet that's ready for gift-giving for a birthday or special event. I posted some pictures of the bouquet at the end of the post.

Tips on Piping the Perfect Donut Macaron Shape

Use a smaller piping tip. Wilton round #10 piping tip was used for these donuts.
Pipe batter onto silicone mats instead of paper since they hold special shapes so much better.
Be sure to leave plenty of room in the center devoid of batter for the donut "hole". The batter tends to run into the center as it settles so leave more room than you think is needed.
Wait until the shells become completely dry before baking to prevent cracking. This step is especially crucial for donut macarons during baking since the batter likes to escape through the center if it is not completely dry.

This is a fun and flavourful macaron that will be sure to please the coffee lover in your life. I hope you enjoy making it.

XOXO,
Mimi

Close up of coffee donut macarons in a cut.

Close up of multi-colored sprinkles on macarons.

Coffee macarons wrapped into a flower bouquet. — Coffee donut macarons made into a pretty bouquet for a birthday or special occasion.

Recipe

Yield: 20 macarons

Coffee Donut Birthday Macarons

Prep Time 1 hour

Cook Time 14 minutes

Rest Time 30 minutes

Total Time 1 hour 44 minutes

Ingredients

Coffee Chocolate Macaron Shells

65 grams almond flour
60 grams icing sugar/powdered sugar
1 teaspoon instant coffee crystals**
1 teaspoon dutch-processed cocoa powder*
45 grams granulated sugar / castor sugar (preferable)
50 grams aged egg whites
⅛ teaspoon cream of tartar
A few drops of brown gel colour , (Americolor warm brown was used here)
Rainbow colored nonpareils sprinkles

Coffee Chocolate Ganache

75 grams couverture chocolate
75 grams heavy cream
15 grams butter
2 teaspoon instant coffee crystals**
½ teaspoon vanilla

Instructions

Print out the donut macaron template provided in post.
Set aged egg whites out at room temperature.
Pulse almond flour, powdered sugar, cocoa powder and coffee crystals together in a food processor.
Sift the dry mixture. Discard big pieces of almond that can't be sifted.
If you are new to making macarons, please read the instructions to my BEST MACARON RECIPE before attempting to follow the rest of the instructions since it is condensed for the advanced macaron baker.
With the balloon whisk attached, whip the room temperature egg whites on low-medium speed.
Add cream of tartar when it becomes foamy.
Turn up the speed to medium.
Once the whisk starts to leave tracks in the egg whites, add sugar a little at a time.
Turn the speed up to medium-high and whip until firm peaks.
Stop mixer and add the brown gel colour to the meringue.
Turn mixer back on and whip until colour is fully incorporated and the meringue has reached stiff peaks.
Fold the almond flour and meringue together until the batter becomes a "lava" or honey-like consistency.
Transfer batter into a piping bag fitted with a #10 round piping tip.
On parchment paper or silicone mats, pipe out the donut shape.
Add rainbow sprinkles on top of the donut macaron shells before it dries completely.
Wait until the shells become completely dry before baking.
Bake at 325F for 12-14 minutes. Every oven is different, you may need to adjust your own temperature settings. Please read How to Use Home Oven Properly for Baking Macarons if you are unsure.
Once baked, let cool completely before removing from the baking mat/parchment paper.
Pair two similar sized donut macaron shells together, fill them with the Coffee Chocolate Ganache filling. Place in an airtight container in the fridge and wait for it to set before decorating.

Coffee Chocolate Ganache

Chop up chocolate into small pieces, place in a bowl with the butter.
In a small pot bring the heavy cream and instant coffee crystals to a light simmer. Take off heat.
Pour over chopped chocolate and butter, let it sit for 1 minute.
Stir until incorporated. Add vanilla extract and stir until fully incorporated. Let it cool to set before transferring to piping bag.

Notes

* Most cocoa powders purchased at supermarkets in North America will be natural cocoa powders, not Dutch Process cocoa powder. A popular brand of Dutch processed cocoa powder would be Fry's.

** The brand of coffee crystals used in this recipe can be found in the shopping list at the end of this post.

*** Coffee contains caffeine, take caution when serving to children or pregnant women.

Nutrition Information

Yield

Serving Size

1 grams
Amount Per Serving Calories 105Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 7mgSodium 13mgCarbohydrates 15gFiber 1gSugar 14gProtein 1g

Reader's Macaron Baking Questions and Messages

April 12, 2018 by Mimi 70 Comments

From now on, reader questions that I receive in private will be answered here. Since I receive a lot of requests for personal help, I have decided to publish the questions and answers publicly so that others can benefit from it as well.

Please take a look through these questions and the resources I listed if you need help. If you have a question for me, please leave a comment on a corresponding blog post instead of through email or private message. This will allow me to make better use of my time so I can continue to create content that will be of use to you. Thanks so much for understanding and for your support of my work. XOXO, Mimi

P.S. These posts will be of help to you. Please take a look at them to get immediate answers to frequently asked questions:

A: Thank you! The buttercream recipe for piping the flower blossom macarons are here.

A: You can try using peach gel color (or a mix of orange and pink) in the meringue. Once the macaron is finished baking and cooled off, brush it with some gold pearl dust.

A: I always use silicone mats to help retail the shape. If using my recipe, I recommend keeping the meringue stiff and don't over fold. Your batter might be too runny.

xoxo,

Mimi

A: You can try to let it dry even longer. I have heard another baker let hers dry for several hours. However, if you are only piping round shapes and your batter is correct, you do not need to rest them at all. It's just extra insurance for weaker batters or macaron art with use of several colors.

A: Hi! Thank you! The answer I can give you is very similar to the one above. You can try to let the macaron batter rest longer. I have heard another baker let hers dry for several hours. However, if you are only piping round shapes and your batter is correct, you do not need to rest them at all. It's just extra insurance for weaker batters or macaron art with use of several colors.

A: You might be overwhipping with your kitchaid mixer. I discuss this issue in this post about hollow macarons.

A: Here is an article I wrote all about hollow macarons. btw, do ask the original recipe writer about how to deal with their particular recipe. XOXO, Mimi

A: Hi, Yes you can double and even quadruple!

A: I learned from a french pastry chef who ran a bakery. You can learn to make them at Bon Macaron in Vancouver. Good luck!

A: Hi, you don't necessarily need a skin to form for baking. If you really can't get the skin to develop, bake them anyways. Resting is just extra insurance for them not to crack. If you beat your meringue to a much stiffer consistency, they do dry better.

A: I use Americolor's Super Red and I use about 5 big drops. You can add a bit of dark purple to up the intensity.

A: Hi, No I don't have any tips, I have heard that my recipe works at high altitudes. I don't have any personal experience with high altitudes so I don't have any info for you. Sorry 🙁

A: Hi, it's usually not the recipe's fault if there are hollows, mostly its due to the techniques. Since you've tried so many different recipes, it's another indicator that there is something wrong with your technique. Here is a post which will discuss hollow macarons and how to to overcome it.

A: Thank you! I've added it to my Mimi's Macaron Friends post.

A: Wonderful results! These are absolutely beautiful! Thank you for sending it to me.

A: Yes I do freeze sometimes if I have extras and I want to save some as extra treats for myself. Just make them when it's convenient for you and put them inside air tight containers in the fridge or freezer. Make sure to place a parchment paper in between each layer to prevent them from sticking.

A: It is from Rainbow Dust 🙂

A: Yes you can definitely wait longer until they are completely dry. Yes, too little heat can cause hollows. Read here how to prevent hollows.

A: I would recommend Amazon and only buy the original SILPAT brand.

I would start again. I think your batter has been compromised already. Watch out for these issues: don't over whip meringue, weigh the almond flour properly, make sure gel colours are new and not expired.

A: Thank you! You should watch out that your temperature is not too high and that you have not over folded.

A: Wow! It looks wonderful! Thank you so much for sharing with me!! I bet they were delicious. XOXO, Mimi

A: Thank you so much! I'm so happy you are getting better results now. The possibilities are endless once you learn how to make them.

A: Yes you can! Just make them when it's convenient for you and put them inside air tight containers in the fridge or freezer. Make sure to place a parchment paper in between each layer to prevent them from sticking.

A: Please read my troubleshooting guide. It will address that issue under blotchy tops.

A: You can try piping them smaller, don't over beat the meringue and using a bit more heat.

A: Thank you so much! Keep baking! XOXO, Mimi

A: I haven't tried shipping macarons before... if I were to do it, I'd package them each individually in clear bags and them lay bubble wrap in between each layer of macarons with the cooling pads next to it. I'd also fill the entire box with of bubble wrap or foam so that the macarons don't shuffle around which can cause them to break.

A: I use 2 different kinds. You can find it on my SHOP

A: I think it looks GREAT! I really don't see anything wrong with them.

A: I have a home oven that is a dual compartment oven. Here is the link to the answer I gave another reader. Please look at the comment published on March 30th, 2018. Your oven might be the culprit if it doesn't have a consistent temperature. It's not the biggest issue. If your batter is correctly prepared, it should only affect it by causing cracking (if too hot but easy fix) or giving you hollows (since the temperature might be dropping). If your macarons look much worse than what I'm describing, I would work on your batter first.

A: I make a large batch of batter and just pipe them all at the same time. I wouldn't make multiple batters unless they were different colored. The batter can last for a while in the piping bag if it's sealed.

A: Yes, it's OK to add cornflour/cornstarch to your dry mix. There is corn starch in most powdered sugar brands. Just check the ingredients on the package. I have heard that adding it can make the macarons less hollow.

A: Hi, with my recipe, they should be firm and sticky on the inside immediately when they come out of the oven and once they cool off, they should be crisp. Only after filling and maturing, do them "soften" up. If the meringue is not fully baked, it will collapse after cooling causing hollow macarons.

A: Thank you! Yes you can put it into the dry mix of almonds and sugar. Keep in mind, almonds are not naturally white, the shells will always be a bit ivory regardless of how much white you put in. One more thing I want to add is that in the last few years, I read articles about the health effects of inhaling titanium dioxide. You might want to look into a bit more before handling it for use in your baked goods.

XOXO,

Mimi

A: I do not make any sugar free macarons. However, all macarons are gluten-free by their simple composition of sugar, almonds and egg whites.

A: I use Americolor Black. It works really well. You can also add some black powder colour to make it more intense.

A: You can keep the shells in an air tight container in the freezer or in the fridge until you are ready to fill them. Either one is fine. I would not keep them on the counter.

Q: Yes I do have an individual question for you - I hope you'll answer for me. 🙂 I use a commercial convection oven (blodgett) for macarons - still struggling with hollow shells 8 yrs later. What temp setting do you use on yours? I have been baking at about 265F for ~16 min in total. Thanks so much! M******le

A: I don't have experience using a commercial oven. For my regular home oven I have had great success with these two temperatures: Big regular sized oven: 325F for 12-14 minutes. Small Dual Compartment Oven: 275F for 16-18 minutes.

You might want to look at this new post I wrote about all the different ways to combat hollow macarons.

Q: I have used your recipe but although they are completely full, they sink. You can see that the dome is not curve, and the feet has really spread, which I’m pretty sure that it is due to the temp, I know I can lower it, and increase the time but, I could avoid them sinking. At the time I took the picture, they were a little toasted, but they were actually chewy when I took’em out of the oven. I baked 330, for 21 min, using silpats in a conventional oven.

A: I don't think temperature is your main issue as 330 is a pretty descent number (if your temp is accurate). It looks like your meringue was not beaten stiff enough. Try beating it a bit firmer. XOXO, Mimi

Q: Hi Mimi, As someone with more experience I’m hoping you can help me. I purchased a silicone mat for baking my macarons because I’m so annoyed by the crinkling of the parchment paper. Well they’re expensive lol. And it didn’t work out for me! So I recently saw someone using teflon sheets so I got some and was so excited for a cheaper solution to get round smooth bottomed macarons! Well every time I’ve used them they crack/explode out the top. I have even piped ½ a batch on parchment and the other ½ on the teflon sheet. The parchment ones came out perfect (with the exception of the wrinkly bottoms from the parchment) and the teflon ones exploded out the tops. They went in immediately after I took out the first tray and the oven temp was the same and it was the same batch. I have no idea why. I’m assuming they conduct heat differently? I’ve tried turning the oven down and that doesn’t seem to do the trick either. So, I’m sorry for the novel of a back story, but do you have any suggestions or could you offer any help? I would so appreciate it!! Thanks in advance! ❤ K****a

A: I understand your situation. Different mats/paper do conduct heat differently. In this case, the Teflon is allowing a lot of heat to reach your mac shells. I would let them dry much longer so they are strong enough to withstand the heat that is reaching it. Turning down the heat also helps even though you did mention you have already tried that. XOXO,

Mimi

A: Yes! Definitely too much folding!

A: Wow! Wonderful tie-dye effect! I wish I could make a cake like that too!

A: Wow! I love the pretty little feet and how nice and bright they are!

A: Hi. It's definitely hard for all of us. You're not the only one. I have a huge planner 🙂

I used to use a combination of mobile To-Do-Lists and Calendars (a single app just doesn't cut it!) but my phone screen is so tiny that it just wasn't effective for seeing everything all together at once. I finally decided to go old-school and bought myself a small pen/paper agenda. It was pretty nice to write everything down and have a good bird's eye view of everything. But after a month, I realized that it was still too small so I took the plunge and just got a huge planner from BANDO. It's 3X thicker than my laptop. Talk about going back to the stone age LOL. However, it has changed everything about the way I organize my time.

Small planner VS. bigger much more efficient BANDO planner.

Here's how I use it:

Monthly Calendar View for Publishing& Appointments:

I put all my appointments on the bottom half of each block for each day. The upper half is reserved for social media posts/newsletters that are to go out that day.

Monthly Goals:

There is a NOTES section in the beginning of each month, here, I keep a running tally of all the items that need to be done during the month. I look over them each day and transfer those items onto the Daily To Do section. See next photo.

Daily To Do List:

Daily TO DO section has ample room for writing down all the items that need to be done each day. I get these tasks by looking at my Monthly Calender View & Monthly Goals list. I also write down things that happened on that day which may be useful to look back on in the future.

Long Term Projects:

Receipts/Loose Paper:

I keep receipts that need to be filed here. Every week, I take these, input them into an excel file to keep track of expenses and file them into another permanent folder.

I continue to use 3 mobile apps for organization since I can't always carry out such a big planner. I keep track of my appointments on GOOGLE CALENDAR so when I need to make an appointment, I can quickly refer to my phone to see if I'm available. This can be accessed on desktop as well which is so useful.

I use TO DO-IST to keep a simple clean shopping list. I keep this as a widget on my home screen so it's easily accessible, especially handy when you're in a rush at the grocery store or mall.

Last is a precious new app I discovered called LIST: Daily Checklist. It is the app I have been waiting for all my life 🙂 It is a list that resets itself daily which makes it so convenient for tracking tasks that you need to do everyday like drink 8 cups of water, excercise, take vitamins etc...

Hope this helps.

XOXO,

Mimi

A: You can use a combination of Black gel color from Americolor and black powder color together.

A: Hi, I'm glad you found my tutorials useful. For this bear, I would wait until a thin skin develops before piping the next part and then wait until it dries completely. Like very dry! before placing in the oven. The full tutorial for batter on batter macarons here. From the photo you showed me of your macaron, I would watch out now to over-whip the meringue to avoid hollow macarons. Whip until its firm enough not to slip around when you turn the bowl over.

A: Hi, try to beat the meringue stiffer and turn on an overhead fan for them to dry out. If your batter is at the correct consistency, you don't even need to rest your batter and it can go straight into the oven. XO, Mimi

Q: Hi! I made your recipe today! from: IG@Dessoy

A: Wow! these are soo nice! I'm glad you were able to use my Over the Rainbow Macaron tutorial to make this. It looks fabulous.

Q: Hi Mimi!!!
I hope you read this message 😳.
I’ve besen using your macaron recipe and it worked for me wells I was trying to improve my meringue because they were hollow sometimes. But today happened something crazy. From: IG@P***C***S

A: You may not have whipped the meringue stiff enough. Also watch out for the colours you put in. Make sure you shake them well and is at the right consistency. Older gel colours can break your meringue.

Q: Thanks for the idea! Love your hard work. From: IG@french_macarons_creations

A: WOW! these are so cool! I love them so much!! You made them just in time for Valentine's Day. Thanks for showing them to me. XOXO, Mimi

Newsletter Subscribers can download macaron template for free here:

Q: I made these Neopolitan Macarons with Strawberry Buttercream and chocolate fudge center today using your recipe!! Thank you!! IG:@catrina.rittenhouse

A: Wow! They look amazing! I'm so impressed with them. Thanks for your note. XOXO, Mimi

Q: Hi Mimi, I've been following and reading your blog. New baker to macaroons. I tried your recipe to a tee but I ended up with swollen cracked tops. Not sure what caused that. I baked at 300 degrees. Any advise would be helpful and appreciated. IG@Sa***3**2

A: Your meringue should be strong and stiff before folding. Make sure you are allowing your macaron shells to dry completely before placing them in the oven. XOXO, Mimi

Q: Hi Mimi! I stumbled upon your blog a week ago and used your basic macaron recipe to make my first ever batch of macarons! I was completely surprised my macarons turned out near perfect especially since i never made macarons before and it was pretty much my first time piping out anything from a pastry bag! Loved all the macaron tips you posted on your blog. They were all super helpful! Can't wait to try more of your macaron recipes in the future! From: IG@Ja*****k**n

A: Thank you so much! I really appreciate the love!

Q: Hi mimi! I'm writing to ask how I could fix my Macaron as I can't really find in your guide what is wrong with my Macaron. It seems a mix of "no feet" and "cracked". Would you be able to advise what went wrong with these photos attached? My oven has only fan force function, which I can't fix that. From: IG@A*****81

A: Your oven most likely not the culprit in this case. You'll need to beat your meringue much stiffer and also wait until the shells completely dry before baking. XOXO, Mimi

Afternoon Tea at Hy Tea Lounge by Granville Island in Vancouver

April 12, 2018 by Mimi Leave a Comment

Afternoon Tea Near Granville Island and Olympic Village

Recently, it seems that there are abundantly more afternoon tea services popping up around the city. New choices in town include downtown newcomers like H Tasting Lounge and Honey Salt Vancouver. On the outskirts of the city, there's Audrey Moment in Burnaby and Little White House in Langley. For those who live in Vancouver and prefer to get around in their own personal automobile, there's Hy Tea Lounge. It's conveniently situated in the Armoury district, right on the edge of Granville Island and it's surprisingly easy to find parking. That is always a bonus. After taking some tea, you can make a day of visiting the island and picking up some fresh produce at the Public Market.

Take Tea or Try on Dresses?

The lounge itself is bright and airy since the stand alone glass building is blessed with floor-to-ceiling windows. Fashion themed artwork lines the walls while a rack of elegant ladies formal wear hangs by the cash counter. Apparently, the four-month new tea lounge is used not only for taking tea, one can even try on elaborate evening gowns in a private fitting room at the back. I'm not quite sure how this service works and neither was the manager. He told me that they're still working on a concept to blend the two services together into one cohesive business. I think it's a new and interesting concept if they can pull it off. It's definitely worth a try since it's getting harder and harder to stand out in the Vancouver afternoon tea scene. There are just so many new choices, specifically along the False Creek area, there is already a newcomer like Yandoux Patisserie. I have plans to visit them soon so stay tuned.

With or without the dresses, tea at the Hy Tea lounge proved to be quite an enjoyable experience for me and my dining companions. The food was good, the ambiance was modern and comfortable, and the location is convenient for those going by car. Overall, there wasn't a specific aspect which stood out to me but everything met my expectations; with their medium price position, perhaps by default, that may be their unintended selling point: great value.

Until our next tea date.

XOXO,

Mimi

Left: scones served with clotted cream and honey. Right: Rose Lychee, a cold drink of rose petals, lychee juice, lemon, sparkling water, honey and apple.

Top: assortment of finger sandwiches. Bottom left: prawn and avocado crostini. Bottom right: duck salad.

Left: matcha green tea "Opera Cake". Right: Mixed berry panna cotta.

Notable Points:

- One of the newest afternoon tea offerings in Vancouver. (H Tasting Lounge being another one.)

- Gorgeous photogenic space with tons of natural light.

- Specialty blended tea selections.

- A la carte lunch options available.

- Great location near Granville Island, easy to find parking.

- 3 different types of tea sets according to price.

Ambience: The lounge is situated in a stand alone glass building shaped like a pyramid. The entire space is bathed in natural light making it the ideal place to feel like you're outdoors, without facing the harsh elements. It's perfect for taking super photogenic photos of your pretty tea set.

Scones: The regular sized scone was served with honey and clotted cream. The scone was neither crumbly or fluffy. It was on the chewy side, almost like a bun. Unfortunately, this was a miss.

Savoury: 6 savouries of decent size. They were all average to good so the sweet items were the stronger offering in this tea set.

Sweets: 4 house made sweets were all good. Especially the panna cotta and rose cream puff which impressed me. It's always a challenge to make a cream puff that has a crispy shell that holds the cream well without getting soggy.

Tea: An interesting medium sized tea collection including 5 black teas, 3 green, 2 Oolong, 5 herbal, 2 Rooibos, 4 lattes and 9 specialty blends. Their tea choices will please most guests as there is something for everyone. I was most impressed with their latte and specialty tea blend offering. I ordered the Rose Lychee (specialty tea, see below) which is a cold drink consisting of rose petals, lychee juice, lemon, sparkling water, honey and apple. It was so heavenly!

Note that the specialty teas are $10 when ordered without the tea set. With the tea set, only an additional $2.50 is charged since the set comes with one pot of tea valued at $7.50

Tea Ware: Chic and sleek. All the gold cutlery matched the gold rimmed plates that were also printed in gold with "Hy Tea Lounge" on it. For those who love to snap a good afternoon tea photo, you'll be happy to know that the treats are brought out on a traditional white 3-tiered tea tray.

Alcoholic Beverages: Prosecco can be added onto tea sets for an additional charge.

Service: With everything good happening here, perhaps the weakest link is the service. It's good enough and definitely appropriate for the venue but it lacked a bit of energy and focus. The manager did take the time to come over and speak with us and tell us more about the tea sets.

Other notes:

♥ Hy Tea

6 savouries, 4 house made sweets & 1 scone. Includes 1 pot of tea worth $7.50.

$36, add $12 for Prosecco

Demi Hy Tea

3 savouries, 3 house made sweets & 1 scone. Includes 1 pot of tea worth $7.50.

$29, add $12 for Prosecco

Signature Hy Tea (by reservation only, min. 2 sets)

7 premium savouries (lobster, fois gras etc), 4 sweets & 1 scone. Includes 1 pot of tea AND 1 glass of Prosecco.

$88, no extra charge for Prosecco

♥ Parking: Lots of metered parking available on the streets. There is also an open air parking lot across from the lounge. The closest Car2Go parking spots are a block away by the water. It's a little harder to reach by public transit as it is 30 minutes away by foot from the closest sky train station, Broadway-City Hall. Research on Google your direct bus route.

♥ Tel: (604) 731-9636

Adress: 1540 W 2nd Ave, Vancouver, BC V6J 1H2

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The Best Swiss Meringue Buttercream for Macarons, Cakes and More

April 4, 2018 by Mimi 43 Comments

Easy meringue based Swiss buttercream frosting that is so smooth and not overly sweet like American buttercream. Perfect for piping designs on cakes or filling macarons.

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A Pipeable and Fluffy Meringue Based Buttercream

Today, I want to share this standard Swiss Meringue Buttercream with all of you since it is one of the best ways to prepare a meringue based frosting which is fluffy, stable, pipeable and most importantly, delicious tasting. As the name suggests, it's part of the meringue buttercream family. Unlike American buttercream, which is simply made with powdered sugar and butter, it doesn't have that overwhelming sugary taste and gritty texture. Swiss meringue buttercream is smooth, rich and buttery.

Many home bakers find that the method for making Swiss buttercream more approachable than the Italian one so it's a great recipe to have on hand in case you need to frost a cake, cupcake or fill macarons. Once you have mastered the easy steps in this base recipe, you can modify it for a variety of different flavors. The possibilities are endless! Here are some macaron recipes that uses this Swiss meringue buttercream as a base: lemon curd macarons,strawberry basil macarons, & rainbow vanilla macarons.

I hope you find this tutorial and chart useful. Don't forget to PIN it to your recipe box since it can be used for a variety of baked goodies.

XOXO,
Mimi

Why You'll Love Swiss Meringue Buttercream

Delicious Taste & Texture - less sweet than American buttercream and super smooth.
Minimal Ingredients - requires only sugar, egg whites and butter.
Easy Swiss Method - it's easier than the Italian method, no pouring of hot syrup.
Convenient 3:2:1 Ratio - easy to convert ratio allowing you to make just enough buttercream for X amount of ingredients you have on hand.
Prepare in Advance - prepare and freeze for important events.
Multiple Uses - use it in macarons, cakes, cupcakes and more.

What is the Difference Between Swiss, Italian, French and American Buttercream?

First of all, Swiss, Italian and French buttercreams are meringue-based buttercreams meaning that they all contain meringue, which is a whipped mixture of egg whites and sugar. The difference between them is mainly based on how the meringue is prepared. American buttercream on the other hand is not meringue-based and is a simple mixture of icing sugar and butter.

Swiss Meringue

Swiss meringue buttercream is made from fat, sugar and egg whites. Granulated sugar and egg whites are beaten in a bowl over hot water, butter is then whipped into it.

PROS:

Super smooth silky texture
Easier to make than the Italian buttercream

CONS:

Not as strong as the Italian buttercream

Italian Meringue

Italian meringue buttercream is made from fat, sugar and eggs. Granulated sugar is heated with water to produce a syrup that is poured into egg whites that are beaten simultaneously. Butter is then whipped into it.

PROS:

Sturdy and stable.
Use of only egg whites allows for it to be snowy white and can be colored nicely

CONS:

Texture is not as smooth as Swiss buttercream
Heating the sugar while beating egg whites can be tricky
Some find this buttercream too "buttery"

French Meringue

French meringue buttercream is made similarly to the Italian method except egg yolks are used instead of egg whites. Sugar and water is heated to create a syrup that is poured into egg yolks that are beaten simultaneously.

PROS:

Amazing taste, like whipped custard and less buttery
Helps use up egg yolks that are left over from the macaron making process

CONS:

Fastest to melt due to high fat content, can be a goopy mess on hotter days
Uses a lot more butter than the other buttercreams, may be too "fattening" for some
Use of egg yolks makes this cream yellowy and harder to color

American Buttercream

American buttercream is made from beating butter and icing sugar together optionally along with salt, extract and a bit of milk.

PROS:

Strongest of all the Buttercreams
Withstands heat better than all the other meringue-based buttercream fillings.
Does not contain eggs so it can last longer than the other buttercream fillings.
Does not contain eggs. Safer for pregnant women and children

CONS:

Super sweet. Coupled with a sweet macaron shell or other sweet dessert bases, some might find it overwhelming.
Some find American Buttercream bad tasting in general. ("grocery store" baked goods taste).

Ingredients for Swiss buttercream in dishes on a placemat.

Ingredients and Substitutes

Egg whites - use fresh egg whites for maximum whipping volume. Some brands of carton egg whites denote on the packaging that it can be used for whipping.
Granulated sugar
Unsalted Butter - must be at room temperature to prevent separation.
Optional: vanilla extract (or any other flavoring added to taste).
Optional: sea salt highlights the flavors and cuts down on the sweetness. Use it depending on which flavoring you choose.
Optional: food color. Use gel color for the most concentrated color without adding excessive moisture into the frosting.

Chart showing how to adjust butter, sugar and egg whites using the 3:2:1 ratio for Swiss buttercream.

3:2:1 Ratio for Swiss Meringue Buttercream

One of the best attributes of this Swiss Meringue Buttercream is its easy to remember 3:2:1 ratio of 3 parts butter, 2 parts sugar and 1 part egg whites. That means for every 1 oz. of egg whites, you just need to multiple that by 2 to calculate the amount of sugar you need and multiple it by 3 for the butter. It comes in handy if you ever find yourself constrained by a certain quantity of ingredients you have on hand. Say for example, you only have 3 oz. of sugar left in your pantry, all you need to do is divide 3 oz. in half to get your egg whites and so forth. I made a handy chart for you above.

Why Does My Buttercream Looks Curdled and Separated?

Once you start adding the butter to the meringue, you will find that it will start looking separated or curdled. It's really grainy and gross looking! The fats bond quickly together with the proteins while the water takes longer to get incorporated but if you keep beating it, it will all come together.

How to Fix a Runny Buttercream

On the other hand, if you add the butter too soon while the meringue is still hot, your buttercream will still be runny even after lots of beating. Put it in the fridge until the outer edges start to firm up. If the center is still soft, that's okay, it will start balancing each other out when you start beating it. Keep beating the separated frosting until it comes together again.

Tip: remember to always use room temperature butter and only add the butter when the meringue has cooled to between 70-75F.

Close up of buttercream mushroom toppers on a fairy themed birthday cake.

Secret to a Smooth Buttercream Texture

Have you ever piped a frosting that breaks intermittently because of air pockets inside the mixture? The secret to get this buttercream to a smooth piping or spreading consistency is to use rid it of excess air by folding it out with a flexible spatula. After beating in the mixer, gently press the buttercream against the bowl with the spatula until you can see some of the bigger bubbles in the cream have "popped". This will prepare the cream for spreading and piping.

How Do I Make This Frosting White or Less Yellow?

Choose a paler colored butter - Grass-fed butter tends to be more yellow due to the nutrients in the cow's diet.
Whip it good - butter becomes pale and fluffy after a good whipping.
Add violet - a bit of violet helps to neutralize the yellow color in the butter. Dip a toothpick in a bit of violet gel food color and smear it into the buttercream at the end. Beat to incorporate and add more if desired.
Beware of extract colors - if using a natural flavoring like vanilla, the natural brown color will tint the buttercream yellow. Consider using artificial/clear versions: e.g. clear vanilla extract.

How Do I Use SMB as a Macaron Filling?

This Swiss meringue buttercream is sturdy enough to be used as-is for macaron filling. To flavor, just add in your favorite extracts to taste or you can get creative by adding other elements like dried powders, teas, jams and curds etc. As with all other macaron fillings, it's important to keep the moisture level low. Here are some ideas on how to add flavor to the basic Swiss meringue buttercream without compromising it's structure:

Add in dried powders
Infuse it with teas: steep the tea leaves in melted butter and let it solidify again before adding it to the meringue.
Mix it with cream cheese: Example: Pumpkin Cheesecake Macarons
Add in curds or jams: add fruit curds or jams to finished SMB a spoonful at a time while checking on the consistency and taste. Example: Strawberry Basil Macarons, Lemon Curd Macarons
Use it to create a "dam" for soft center fillings: pipe a ring of it on the outer edge of the macaron and fill the inside with a low-moisture curd or other filling. Example: Pumpkin Spice Macarons, Lemon Curd Macarons

Buttercream piped into mini rose shapes on parchment paper. — This Swiss meringue buttercream is also good for piping 3D flowers.

Step By Step Process Photos

Bring a small pot of water to a boil. Check that butter is at room temperature. TIP: Microwave small chunks of it at medium powder at 15 second intervals until it's indentable but not melted. Place egg whites and sugar into a heat proof bowl. Stainless steel is light and safe. Gently whisk the whites & sugar mix over the boiling water, do not let the bowl touch the hot water. Pay attention to whisking the mixture when it starts getting hot, you don’t want to cook the eggs. Whisk the mixture until the temperature reaches 165F*. Take off heat immediately.

Whip the mixture in a counter mixer with the balloon whisk attached. Whip on low to start, then increase to medium. Once the mixture is stiff and the bottom of the bowl is cool to the touch, stop mixer. This can take up to 30 minutes. TIP: Test the mixture with an instant read thermometer, it should be between 70-75F.

2 process shots are shown: Egg whites and sugar is inside a stainless steel bowl that is being heated over a pot of hot water; the mixture is being whipped with a balloon whisk. — **TIP**: Keep track of the temperature with an instant read thermometer. The egg white and sugar mixture should reach 165F. Visually, you can see all of the sugar will have dissolved at this point.

Change the whisk attachment to the paddle attachment. Add butter a little bit at a time while beating with the paddle attachment on medium speed.

Butter is being added into the egg white mixture that is now white in color, it starts to look thick and yellow. — **TIP**: Only add the butter once the mixture has cooled down to 70-75F. The bottom of the bowl will feel cool to the touch. You can speed up the cooling by applying a flexible ice pack underneath the outside of the bowl.

The mixture might look curdled or separated for a while but keep mixing. It will all come together (see process photos in post body). Add any extract, flavorings, salt or food coloring if desired. Beat until incorporated.

2 process shots are shown: the mixture looks curdled while being beaten with the paddle attachment; the mixture now looks smooth and fully incorporated. — **VISUAL CUES**: At first, the mixture is looks curdled, grainy and separated on the right. Keep beating, it will eventually look smooth and homogenous like the photo on the right.

Using a flexible spatula, fold out excess air in the frosting so that it can be piped or spread smoothly. Use immediately to frost or fill cakes, cupcakes, macarons or other desserts.

A hand is pushing down on the buttercream with a flexible spatula to get rid of excess air. — **TIP**: Use a flexible spatula to "smush" out the biggest air bubbles from the buttercream for smoother piping and shaping.

How to Store and Freeze this Frosting

This Swiss meringue buttercream can be stored for up to 5 days in the fridge and up to 3 months in the freezer. If storing in the fridge, make sure it's placed in a sealed air tight container.

I usually make a big batch of this buttercream at one time since it freezes so well. It saves a lot of time when I have buttercream on hand to frost cakes or fill macarons. I usually divide the cream up into 100 gram packets and wrap them up with plastic wrap and shape them into flat rectangles. This way, the extra surface area allows them to defrost more readily and I don't need to defrost a whole tub at once.

When you're ready to use it, take the packets you need out of the fridge and let it come to room temperature. As soon as you can break up the buttercream with the beater, you can start beating it in the mixer. This will make it all nice and fluffy again. And don't worry about it separating at first. Keep beating it, it will all come back together. If you still have problems, take a look at the section above on how to fix a curdled buttercream.

Recipe

Yield: 2.5 cups

3:2:1 Swiss Meringue Buttercream

The Best Swiss Meringue Buttercream using the handy 3:2:1 ratio of butter, sugar and eggs. Servings: Enough to fill 4 dozen regular macarons. Double recipe to frost a round 6 inch cake.

Prep Time 40 minutes

Total Time 40 minutes

Ingredients

65 grams egg whites
130 grams granulated sugar
195 grams butter, unsalted (room temperature)
optional: 1 tsp. vanilla extract (or any other flavoring added to taste)
optional: pinch of sea salt
optional: food colour

Instructions

Bring a small pot of water to a boil.
Check that butter is at room temperature. TIP: Microwave small chunks of it at medium powder at 15 second intervals until it's indentable but not melted.
Place egg whites and sugar into a heat proof bowl. Stainless steel is light and safe.
Gently whisk the whites & sugar mix over the boiling water, do not let the bowl touch the hot water.
Pay attention to whisking the mixture when it starts getting hot, you don’t want to cook the eggs.
Whisk the mixture until the temperature reaches 165F*. Take off heat immediately.
Whip the mixture in a counter mixer with the balloon whisk attached. Whip on low to start, then increase to medium.
Once the mixture is stiff and the bottom of the bowl is cool to the touch, stop mixer. This can take up to 30 minutes. TIP: Test the mixture with an instant read thermometer, it should be between 70-75F. You can speed up the cooling by applying a flexible ice pack underneath the outside of the bowl.
Change the whisk attachment to the paddle attachment. Add butter a little bit at a time while beating with the paddle attachment on medium speed.
The mixture might look curdled or separated for a while but keep mixing. It will all come together (see process photos in post body).
Add any extract, flavorings, salt or food coloring if desired. Beat until incorporated.
Using a flexible spatula, fold out excess air in the frosting so that it can be piped or spread smoothly.
Use immediately to frost or fill cakes, cupcakes, macarons or other desserts. Refer to post on how to store and freeze extra buttercream.

Notes

This recipe yields approximately 2 ½ cups of buttercream. It will be enough to fill one layer and apply one thin outer coat to a 6" cake. Double the amount for a more generous application plus top and bottom borders. 3X the amount for piping rossettes.
165F - This is the temperature generally regarded to be able to kill salmonella in eggs. Caution should always be taken when serving meringue based desserts to children, pregnant women or those with a compromised immune system.
Store the leftovers in an airtight container until use for a maximum of 5 days. It can also be frozen, refer to post body on how.
If refrigerated before using, place buttercream on counter until it comes to room temperature, then re-whip with a paddle attachment until it becomes fluffy again.

Eastern Afternoon Tea Set at H Tasting Lounge in the Westin Bayshore

March 25, 2018 by Mimi Leave a Comment

Eastern Afternoon Tea Set

A few weeks ago I had the pleasure of being invited to experience the new Eastern afternoon tea set at the H Tasting Lounge in the Westin Bayshore. Does it seem like déjà vu to you? It's probably because the last afternoon tea experience I shared with all of you was also at the H Tasting Lounge but it was of the Western afternoon tea set. (Read about the Western tea set here.)

The lounge currently offers only two different tea sets - Eastern and Western. The two tea sets cannot be more different from each other. The Western tea set features all the usual items one would normally find in most afternoon tea sets: tarts, macarons, mini cakes and scones. In contrast, the Eastern tea set consists of treats that take its influence from the other side of the world. For the savouries, you'll find Asian delicacies like abalone, lobster roll and "Pekin Style" duck wrap. To satisfy your sweet tooth, there is traditional Chinese pastries like pineapple shortbread, wife cake, and an almond cookie just to name a few.

Aesthetically speaking, the Western tea set is displayed on a "traditional" 3-tier display (it's a very chic and modern looking one), while the treats on the Eastern set are nestled inside two exquisite jewel boxes. I'm still deciding which one I like looking at more 🙂

The different types of teas in their collection. You can smell the dry tea leaves before making your selection.

The majority of the treats in the Eastern afternoon tea is served nestled inside this Tiffany Blue lacquered jewelry box.

Some of the other treats can be found in this pretty mirrored box. Here is the "Wife Cake", a Chinese flakey pastry filled with winter melon paste; Mango Pomelo Sago dessert, a sort of Asian "pudding"; and a Green Tea Mochi filled with ice cream.

Left: Buttery and crumbly raisin scone. Right: Braised abalone tart topped with gold flakes. Abalone is a well recognized marine delicacy in Asia.

Left: "Kung Pao" Lobster Roll. Center: Taro puff stuffed with taro puree. Right: "Pekin Style" Duck Wrap tied with ribbon and secured with a mini clothespin.

East or West?

It's really hard to compare the two sets because they are completely different in every way. The only commonality between the two tea sets are the tea and scones. For tea, there is a modest-sized tea collection with a few unique teas in the Pacific West Coast category. And as for the scones, they are some of the best ones I've had in the city, comparable to Fairmont's signature scones.

Each set has their own unique selling points. In the Western Tea, the sweets are the stronger offering while the draw in the Eastern set are the savouries. The unique Asian inspired offerings on this set are a good choice for those who want to go outside of the box and quite literally - into one, in the form of a pretty and photogenic jewel box.

My advice? Go with a girlfriend and get both! Until our next tea date.

XOXO,
Mimi

"Peaceful Garden". This creation is from the "Free-spirited" collection of non-alcoholic cocktails on the menu. It consists of jasmine pearl cold tea, orange elderflower syrup, lemon juice, Animas Botica Balance Hydrosol and a strawberry & rose caviar. There are currently only two drinks listed on the menu in this collection, however, you are welcome to ask the bartender to create something suitable for your own tastes.

Notable Points:

- One of the newest afternoon tea offerings in Vancouver. (Hy Tea Lounge being another one.)

- Uber photogenic fairy floss tree.

- Unique Asian influenced tea service.

- "Free-Spirit" collection of smart non-alcoholic cocktails.

- Unique tea selection including a Canadian/Pacific Northwest collection, two of which uses a Canadian-pioneered processing technique and Canadian ingredients, respectively.

- Glamorous new lounge setting with lots of natural light.

- Alcoholic beverages available for order.

- Good selection of coffees.

- Complimentary valet parking for guests of the H Tasting Lounge.

Other notes:

♥ Western Afternoon Tea Set $48/person. Reservations not required.

4 savouries, 5 sweets, 1 scone, 1 fairy floss tree, 1 dish of taro chips & 1 pot of tea

Easter Afternoon Tea Set $48/person. Reservations not required.

7 savouries, 3 sweets 1 pot of tea

♥ H Tasting Lounge full menu here

Reserve on Open Table

Served exclusively on its own on the weekend. Served along with lunch from Monday to Friday 11:30-5pm.

♥ Parking: Complimentary valet parking available for guests of H Tasting Lounge. Meter parking immediately around the hotel is surprisingly $1/hour.

♥ Tel: 1-604-691-6962

Adress: 1601 BAYSHORE DR, VANCOUVER, BC V6G 2V4

Disclosure: All food and drinks were complimentary. All opinions are my own.

Western Afternoon Tea at the Westin Bayshore

More here about the Western Afternoon Tea service at the H-Tasting Lounge.

This is Part 2 of 2 of what I shared with Deborah Moore on AM1470 on March 27, 2018, Part 1 Lavender Earl Grey Easter Bunny Macarons is here.

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Lavender Earl Grey Easter Bunny Macarons (Template)

March 16, 2018 by Mimi 7 Comments

Naturally speckled Lavender and Earl Grey tea macarons shaped like the Easter Bunny. Multi-colored macaron tutorial and free templates.

Easter bunny macarons perched on top of a macaron cake filled with Easter eggs.

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Lavender Earl Grey Macarons with that "Easter Speckle"

I've always loved the speckled Easter egg effect on a macaron and after my Easter Egg macaron tutorial two years ago, I wanted to recreate this effect again but this time, the speckles would be embedded inside of the macaron instead of splattered on top with food coloring. We can achieve this effect naturally by adding some earl grey tea and lavender buds into the macaron batter. The resulting batter is one that looks neatly speckled without colors that will rub off on your fingers, and the bonus is that it's also packed with natural flavor.

To make the bunnies with two colored batters, I followed the method I outlined in this post: How to Make Multi-colored Macaron Batter from One Batch of Macarons.

Naturally speckled lavender earl grey macarons in the shape of bunnies on a small plate.

Tips for Infusing Chocolate Macaron Filling with Lavender and Earl Grey

To finish off these bunnies, I created this chocolate ganache infused with lavender and earl grey tea. It's one of the easier macaron fillings in my recipe box but yet oh so good! And who says there's anything wrong with easy? After spending so much time piping these macaron bunnies with macaron batter, easy is welcomed!

Use a good quality chocolate for the ganache. This will usually be labelled as "baking" or "couverture". These chocolates are meant of melting into recipes whereas chocolate chips contain stabilizers which won't work as well for a smooth velvety chocolate ganache texture.
Use a dark chocolate for this recipe, some brands have a distinction between semi-sweet and bitter sweet with the former being more sweet.
Use food-grade lavender buds, you can find it online in the previous link or in the spice or tea aisle at your local gourmet grocery store.
Use ground Earl Grey tea leaves. The ones found in tea bags are ground to a nice fine consistency which will allow more flavor to come through.
Make sure you give yourself plenty of time (preferably, the night before) to macerate the heavy cream with the tea leaves and lavender buds.
Use a sieve to filter out any big pieces once it's done macerating.
I think the ratios in this recipe work perfectly with the lavender earl grey macaron shells. It has just the right amount of both ingredients, which is especially important when working with lavender since too much of it can make your desserts taste like soap. If you plan on making the ganache for use in a plain unflavored macaron shell, I would recommend increasing the amount of lavender and tea leaves in the maceration process.
You can also make this chocolate ganache filling a different flavor by experimenting with other ingredients. See this more detailed post on How to Make Chocolate Filling for Macarons.

A bunch of bunny macarons on a plate surrounded by flowers.

Details of the Big Easter Macaron Cake

If you want to take your Easter macarons to the next level, try baking this big macaron cake and add the Easter bunny macarons on top. I used the basic principles in How to Bake a Big Macaron Cake to bake the big macaron shells. Then I filled it with Vanilla Swiss Meringue Buttercream. For the green "leaf" effect, I piped the cream with a Atecco #352 or Wilton#68 leaf tip. I really hope you enjoyed this tutorial. If you're pressed for time, please take a look at my Gorgeous Last Minute Easter Egg tutorial.

XOXO,
Mimi

Fork splattering edible ink on easter eggs. — Using a fork, brush and a big bowl, you can neatly add speckles to your Easter eggs without all the mess! Just dab a little bit of gel food colour to the brush and run it across the fork back and forth to splatter the food colour neatly on the eggs.

buttercream being piped on big macaron. — The "nest" that holds the Easter egg can be created by piping leaves in a circular pattern with Wilton #68 leaf tip.

Easter egg on buttercream leaves. — Place the egg on top.

piping buttercream leaves under easter egg. — Pipe another layer of leaves around the egg to give it a "nestled" look.

Adding buttercream leaves on the edge of big macaron. — Pipe leaves around the outer perimeter of the macaron.

Three sets of Easter bunnies perched on top of a big macaron filled with Easter eggs.

Easter Bunny Macaron Templates

Since I had a chance to show you how to make Easter egg macarons already, I decided to make this year's Easter macarons into a shape of an Easter Bunny. To pipe them, just print out the two brand new macaron templates I created for you: Sitting Bunny and Bunny Face macaron template. They are available exclusively for my newsletter subscribers. Just sign up for the newsletter and wait for the double opt-in confirmation email. Confirm your subscription and you’ll be sent the password to the Subscriber’s Only Area.

This is Part 1 of 2 of what I shared with Deborah Moore on AM1470 on March 27, 2018, Part 2 Afternoon Tea at H Tasting Lounge in the Westin Bayshore is here.

Mimi posing with Easter bunny macarons in radio studio. — Photo courtesy of Show Host, Deborah Moore

Recipe

Yield: 8 bunny macarons

Lavender Earl Grey Bunny Macarons

Naturally speckled Lavender and Earl Grey tea infused macarons shaped like the Easter Bunny.

Prep Time 1 hour 30 minutes

Cook Time 16 minutes

Rest Time 30 minutes

Total Time 2 hours 16 minutes

Ingredients

Lavender Earl Grey Chocolate Ganache

½ tsp. Earl Grey Tea Leaves
½ tsp. lavender buds
65 grams heavy cream (only 50 grams is needed after maceration)
50 grams dark baking chocolate (semi-sweet or bitter sweet)
10 grams butter

Lavender Earl Grey Bunny Macaron Shells

1 teaspoon lavender buds
1 teaspoon earl grey tea leaves (Note 1)
65 grams almond flour
55 grams powdered sugar
45 grams castor sugar (Note 2)
50 grams egg whites, aged, room temperature
⅛ teaspoon Cream of tartar (Note 3)
A few drops of purple gel food color

Small Batch 15-Second Royal Icing

40 grams icing sugar
1 teaspoon meringue powder
3 teaspoon water
Small spray bottle filled with water
Gel food color of your choice

Instructions

Lavender Earl Grey Chocolate Ganache

In a small pot bring the heavy cream, lavender buds and Earl Grey tea to a light simmer. Take off heat. Once cooled, place in the fridge to macerate overnight.
The next day, pour the mixture through a strainer. Keep 50 grams of the macerated cream for our current use.
Chop up chocolate into small pieces, place in a bowl with the butter.
Bring the 50 grams of macerated cream to a light simmer.
Pour over chopped chocolate and butter, let it sit for 1 minute.
Stir until incorporated. Let it cool to set before transferring to piping bag.

Lavender Earl Grey Bunny Macaron Shells

Print out the bunny macaron template provided in post.
Set aged egg whites out at room temperature.
Pulse Earl Grey tea leaves, lavender buds, almond flour and powdered sugar together in a food processor.
Sift dry ingredients. Discard big pieces of almond that can't be sifted.
Split up the dry ingredients into two equal parts to make two different colored macaron batters.
If you are new to making macarons, please read the instructions to my BEST MACARON RECIPE before attempting to follow the rest of the instructions since it is condensed for the advanced macaron baker.
With the balloon whisk attached, whip the room temperature egg whites on low-medium speed.
Add cream of tartar when it becomes foamy.
Turn up the speed to medium.
Once the whisk starts to leave tracks in the egg whites, add sugar a little at a time.
Turn the speed up to medium-high and whip until stiff peaks.
Split up the meringue into two equal parts.
Add the purple gel colour to one set of meringue. Leave the other set uncolored for white.
Fold the almond flour and meringue together until the batter becomes a "lava" or honey-like consistency.
Transfer batter into 2 piping bags fitted with a #6 round piping tip.
On parchment paper or silicone mats, pipe the round head first with the "main" color. Do this part for every bunny first, this will allow time for the different parts to develop a thin skin. Do not attempt to pipe one whole bunny at a time.
Pipe a small dab of batter with the inverse color for the center of the bunny's ears. Do this for every bunny before moving onto next step.
Pipe the bunny's main body with the main color. Do this for every bunny before moving onto next step.
Fill in the rest of the ears with the main color. Do this for every bunny before moving onto next step.
Pipe the bunny's tail with the inverse color.
Wait until the shells become completely dry before baking. This is critical to prevent cracking.
Bake at 325F for 16 minutes. Every oven is different, you may need to adjust your own temperature settings. Please read How to Use Home Oven Properly for Baking Macarons if you are unsure.
Once baked, let cool completely before removing from the baking mat/parchment paper.
Pair two similar sized bunnies, fill them with the Lavender Earl Grey Chocolate Ganache filling. Place in an airtight container in the fridge and wait for it to set before decorating.
Add eyes, nose and wreath with some 15-second royal icing (recipe below). Place in an airtight container in the fridge and wait for it to dry completely before packaging.

Small Batch Royal Icing

Sift icing sugar and meringue powder into a mixing bowl.
Add 1-2 teaspoon of water to the dry mixture and stir with a spatula to get the mixture going. If it's still lumpy, add another 1 teaspoon of water and stir again.
With the spray bottle, slowly spritz water onto the mixture until it reaches the proper consistency of a "15 second" icing. When a knife cuts through the icing, it will take 15 second for the cut to disappear.
If it's still too thick, spritz more water. If it's too runny, add more icing sugar.
Optional: Split up the icing and add gel food color to the mixture and mix gently until fully incorporated.
Place in a piping bag and seal the ends so the icing doesn't dry out.

Notes

1. Earl Grey tea: preferably pre-ground from a tea bag.

2. Castor sugar is also known as extra fine granulated sugar or berry sugar. Granulated sugar can be used by castor sugar is preferable.

3. Cream of tartar can be substituted with double the amount of lemon juice or vinegar.

4. The lavender Earl Grey filling was created to pair with a flavoured macaron shell. If making this filling for a non-flavoured shell, increase the amount of lavender and tea to 1-1 ½ teaspoon, respectively.

Nutrition Information

Yield

Serving Size

1 grams
Amount Per Serving Calories 234Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 12mgSodium 23mgCarbohydrates 31gFiber 2gSugar 28gProtein 4g

Gender Reveal Surprise Macarons & Pacifier Macaron Template

March 5, 2018 by Mimi 7 Comments

UPDATED ON MARCH 5th, 2018, this post was originally published on April 28th, 2017.

Gender Reveal Macarons with a Different Colored Inside

I developed this special technique for making macarons with a different colored inside a few years ago for a special gender reveal party. On the outside, it looks a like a plain blackout macaron but once you crack it open, you get a full and fluffy pink inside!

My Little Secret No More

For the longest time this technique has remained my little secret since I was saving it to recreate for friends and family, hopefully, giving them a very one-of-a-kind gift. After many reader requests, I'm sharing it with you today.

What you'll need besides the usual supplies for making macarons:

Pink or Blue gel food color
Black gel food color
Round tip #10 for pink batter
Round tip #6 for black batter
Macaron Recipe
How to Prevent Hollow Macarons Guide

Here's the short video tutorial I made for you:

Tips on Making Gender Reveal Macarons:

It's very important that the macaron shells are NOT hollow. Otherwise, it won't work. Make sure you read my How to Prevent Hollow Macarons Guide if you're having problems with that issue.
A steady hand is crucial, pipe quickly and decisively.
Wait until the first layer develops a thin skin before you attempt piping another layer.
Tapping the tray after piping the black colour is very important. This will allow the tops to smooth out.
Once you've piped the black color, rest the shells and wait until it develops a thin skin before you bake it. (This is a personal preference for bakers as some do not like or "need" to rest their macarons shells.)
Only black gel colour was used for these macarons. It is possible to achieve a very black batter with gel colour only. If you're still having trouble achieving a dark colored batter, try adding some black food color powder color in conjunction with the gel color.

A Simpler Version

If you'd like to recreate a simpler version of this, you can make regular macarons with my Best Macaron Recipe. Once baked, take two equal sized shells, pipe a ring of white buttercream along the outer edge of one shell, fill in the center with a dallop of pink or blue buttercream, lastly, assemble the two shells together. Once your guests bite into it, they will see the colour of the gender.

I've also created a special pacifier template for you to make pacifier macarons for your next baby shower or gender reveal party. I hope you enjoy it.

Remember to sign up for my Newsletter to get the password to the Subscriber's Only Area of the site where there will be more deluxe templates.

Xoxo,
Mimi

Follow my Best Macaron Recipe on how to make the black and pink macaron shells.

Large pacifier macaron template. Download now:

Medium pacifier macaron template. Exclusively available for Newsletter Subscribers:

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Protected: Free Macaron Template Collection for Newsletter Subscribers

March 1, 2018 by Mimi 21 Comments

What Causes Hollow Macaron Shells

February 24, 2018 by Mimi 76 Comments

Dealing with hollow macaron shells? Here are the top reasons why your French macarons are hollow and how to fix them.

The Trouble with Hollow Macarons

Most bakers start to notice the issue of hollow macarons later in their macaron baking journey. When most bakers begin baking this little French treat, most are likely trying to overcome common hurdles like cracked macaron tops and bumpy shells. As a result, most tend to covet smooth non-cracked shells and frilly macaron feet above all else. But as their macarons start looking better - on the outside anyways - they realize there's a hidden issue that lies deep within their macarons - hollow shells.

Do Hollow Macarons Go Away with Maturation?

Severely hollow macarons cannot be fixed with maturation. If most of the body has burst out of the shell and into the feet or sank down to the bottom causing a huge gaping hole, no amount of maturation will really help these types of macarons. Pressing into the back of the shells in order to push the body back up to the top - which some bakers do to deal with hollows - may be a temporary solution. But, ultimately, it's worth fixing hollow macarons since there is something inherently wrong with the baking technique.

A truly non-hollow macaron is not hollow even before filling and maturation as shown in the video above. If it's just a small gap in the macaron shells, these do benefit from filling and maturation, yay! You'll find that they can completely go away after 24 hours of maturation.

Should I Fix Hollow Macarons?

Having said of all that, it's important to remember that hollow macarons are not a problem for most people who eat your macarons unless they're macaron snobs and to which I say, why are you sharing your precious babies with those people anyways 🙂

All kidding aside, although hollow macarons may taste the same as non-hollow ones, severely hollow macarons are more fragile and lack the distinctly chewy texture of a full and fluffy macaron. Those are two of the reasons why you might want to work on your hollow macarons. But if you're obsessed with non-hollows for the glory, save yourself the frustration. It's important to remember that no matter what they look like, macarons are for eating!

For those who are keen on fixing this problem. Below are some key issues to look out for.

How Do I Fix Hollow Macarons?

Hollow macarons can be fixed by whipping the meringue to the correct stiffness, folding the batter to the ideal consistency during the macaronage stage, rapping the tray after piping, using the correct tools, baking at the optimal temperature and possibly the addition of a "secret" ingredient.

Meringue Stiffness

Over-beating the meringue can cause macaron shells to deflate while baking, resulting in a hollow shell. A good stiff meringue is required for my best recipe, however, over-beating the meringue can have an adverse effect and lead to hollow macarons. This is especially true if your macaron looks almost perfect in every way except for a little gap inside the shell.

If your macarons are looking fabulous in every way already (dainty feet, smooth tops), then this fix is for you. Beat the meringue up to the stiff peaks stage and stop immediately once it has been reached. If you are worried about overwhipping, you can skip the mixer and whip the meringue by hand. Yes! It can be done, check out How to Make Macarons without a Mixer and fancy tools.

Meringue clumped inside a ball whisk with stiff pointy peaks. — Stiff peaks have pointed peaks that do not droop.

How Stiff is Stiff Peak?

Beat the meringue until a small peak points upwards when you pull the whisk out of the meringue. The peak can be small! If you beat until a big clump of egg whites can point upwards, you are probably over-beating. This is worth mentioning as some of you may have been trying to test the peaks with a lot more meringue than is needed.

Another way to scale back on how much you have been beating your meringue is to test the bowl by tipping it upside down. Once the egg whites can cling securely onto the bowl without slipping and you have a SMALL stiff peak, stop beating the meringue.

It's very important to create a stable foundation for your macarons and a lot of it starts with the meringue. The speed at which the meringue is whipped and the temperature of the ingredients also play a role. Take a look at the following post to learn more on how to make meringue for use in macaron baking.

FURTHER READING: HOW TO MAKE PERFECT MERINGUE FOR MACARONS

Folding During Macaronage

The macaron batter should be properly deflated to prevent hollows. If you tend to over-beat the meringue, this will help you counteract that. In the beginning of our macaron baking journey, we were told to be careful with deflating the batter. "It's better to under-fold than over fold,"...etc. But that's where a lot of hollow macaron problems begin - from an under-deflated batter. When you're folding the batter, you don't need to baby it as much as you think. Here is a video on how to fold properly to avoid hollows:

Proper Macaron Batter Consistency

On the flip side, over-folding can also cause hollow macarons and feet that are widely spread apart. When folding during the macaronage stage, constantly test the batter using the Figure-8 test in the video above. The batter should flow steadily without breaking but it should not be too runny either. Aim for a thick honey-like consistency. Here is what to look for in terms of consistency during and after piping:

Rap Tray

Rapping the tray after piping will further eliminate the small gaps in the shells that lead to hollows. Make sure you are tapping it hard enough against a hard surface. In the macaron class I took, the instructor literally dropped the baking trays from waist level down onto the floor. It's quite a violent action and sometimes the shape of the shells do change after rapping. For that, I recommend piping on Silpat mats which are great for retaining the shape of the macaron. Pop any remaining bubbles with a toothpick.

Silpat Mats

Silpat silicone mats are great for retaining the macaron's shape. There are many cheaper silicone mat alternatives out on the market now but I recommend using the Silpat brand. I trust them to have the highest degree of food safety. Also, they are reliable for conducting enough heat to reach the bottom of the macaron shells which helps with reducing hollows. Disclosure: Affiliate Links

Silpat Mats: 11 ⅝ X 16 ½ is the size I use in all the videos showing one single mat on a pan. SILPATS are is the only mat brand I use for baking macarons. This mat has no preprinted templates on it so it's great for using over my free macaron art templates.

Toaster oven sized Silpat mats: are perfect for counter top ovens. I sometimes place two of these on one tray to bake two different sized macarons shells at once. You can easily take out one mat earlier once it's done, leaving the other mat to bake longer. SILPATS is the only mat brand I use for baking macarons.

Bake Time & Temperature

Meringues and by extension, macarons, love heat! Give it as much oven love as you can and you'll see less hollow macarons in your kitchen. You can do this by using a:

a.) higher temperature OR
b.) lower temperature with a longer bake time

325 F for 12-14 minutes is a great place to start. (I know of a baker who likes to go even higher at 350 F for 10 minutes.) I must admit, this is quite a high temperature. Most readers have found that 325 F or higher can cause their shells to become browned so another temperature/time combo I can recommend is 275 F for 18 minutes. You can play with the time/temperature combinations. For every 25 F, compensate with a 2-3 minutes change in the inverse direction.

Some Recommended Baking Temperature and Times for Perfect Macarons:

350 F for 10 minutes - suitable for spacious large ovens
325 F for 12-14 minutes - standard starting point for use with my recipe
300 F for 16-18 minutes
275 F for 18-20 minutes - suitable for smaller ovens with small compartments

FURTHER READING: HOW TO USE YOUR HOME OVEN PROPERLY TO BAKE MACARONS

A macaron with hollow gap in the middle. — The fully set shell was baked with oven cyclying between 300-325 F for 14 min. The hollow one didn't reach its full potential as the temp. hovered between 275-300 for the same amount of time. Every oven is different, so set your own oven accordingly.

Silpats VS. Parchment VS. Teflon

Some bakers complain about hollows when using Silpat mats and have given up on them completely even though Silpats produce much better results in terms of retaining the macaron's shape. Sometimes Silpats don't perform as well for fully fluffy shells because of the related issue discussed in the last section: heat. The mats are thicker than parchment paper and don't conduct heat nearly as well.

There are a few adjustments that can be made to compensate for this:

Use better heat conducting baking pans.
Put it closer to the heat source if your oven's heating coils are on the bottom.
Try Teflon paper which better conducts heat.
Keep a pizza stone underneath the baking tray.

Heavy-duty baking pans: This is the cookie sheet I use. It's constructed of aluminized steel, the material of choice for commercial bakeries. It is also heavy duty so it won't buckle while baking . It is also rimless allowing even air flow to the macarons.

Teflon baking sheets: These are great for conducting heat and provides macaron shells the heat that some ovens lack. A great compromise between parchment paper and silicone.

Pizza Stone: A pizza stone in the oven can help stabilize oven temperature for temperamental ovens and provide heat from the bottom.

Convection VS. Non Convection for Macaron Baking

You don't have to get too hung up over whether or not to use the convection setting to bake macarons. I've had both types of ovens and they have both performed equally well for baking macarons. If your batter is at the right consistency, you can bake non-hollow macarons in both a convection or non-convection oven granted that you have found an optimal temperature and bake time. Consistent high temperature is key using the tools provided above. Keep an external oven thermometer to keep track of the temperature in the oven. Keep oven doors closed as much as possible and do a longer pre-heat if needed to reach that consistent temperature. Sometimes it takes a little longer to pre-heat to a consistent heat level.

Magic Ingredient for Non-Hollows?

Although, technically, you should be able to overcome hollow macarons with the right techniques as mentioned above, there is one special ingredient you can consider. There's a lot of buzz around adding egg white powder to the dry ingredients to help combat hollows. I haven't tried it yet but it's something that some bakers have discovered worked for them. If all the above fixes don't work for you, you might want to give it a try.

Please note, egg white powder is NOT the same as meringue powder. Meringue powder contains a mixture of sugar, acids and flavorings while egg white power is just purely egg albumen.

My Secret for Testing Macaron Doneness

If you lower the oven temperature as per above, it's important that you bake for a longer amount of time, otherwise, the meringue will collapse after it cools. How to test the macaron for doneness? I'll cover it in an upcoming post. Stay tuned!

I hope you found this post useful and let me know below if you have any further questions.

XOXO,
Mimi

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Macaron Candle Making Class at Soigne Atelier in East Vancouver

February 20, 2018 by Mimi Leave a Comment

Girl's Day Out

My Vancouver BFF arranged for us to do something fun together yesterday with just the two of us, which I really appreciated since life for her as a new mom is always hectic. For those of us who don't have children, it means so much to be remembered by our friends who are parents as still an important part of their lives, even though meeting up sometimes can be a challenge (and rightly so).

Macaron Candle Making Class at Soigne Atelier

We spent a few hours in the afternoon taking a private macaron candle making lesson in Soigne Atelier in the heart of East Vancouver. It was a lot of fun and I could hardly believe the results we were able to achieve in such a short amount of time (2 hours). BFF, who doesn't usually make crafts felt so proud of her work, proclaimed that we were probably "the best students ever". Once I saw the results, even I started to feel like we were macaron candle making rock stars 😛

To Burn or Display?

Although these macaron candles can be burnt (they last 1 hour), they are going straight onto my mantle with my permanent macaron tower displays. One thing that makes them stand out from my other display macarons is that they smell delicious in my chosen fragrances of Vanilla, Chocolate and Chamomile & Bergamot.

Take a look at the whole process below. Until our next outing.

XOXO,

Mimi

The atelier is located on 393 Powell Street. In the heart of East Vancouver. Try to find metered parking right outside of the atelier.

You have to get past the gate before reaching the front door.

First, we scoop out 46 grams of soy wax chips and put it into a tall pot with a handle. Then we choose the desired fragrance. There are so many to choose from! I chose Vanilla, Chocolate and Bergamot Chamomile. The last one smells so delicate and heavenly.

Picking out the desired colour. It turns out only a very small amount is required so we have to cut up the dye chips into small pieces. We have to be careful not to use too much since it can change the composition of the finished candle.

We melt the soy chips along with the dye chip together in the tall pot immersed in a pan of hot water, mixing occasionally.

Once it's all melted, we add 3-5 drops of fragrance oils into the mixture and then we pour it into the macaron molds. For each pair of "shells", one is filled with a wick. Here, we can't be too greedy. You'd think to add more fragrance for a more strong smelling candle but adding too much fragrance can affect the results of the finished candle.

The wax will begin to look opaque once it starts to set. We carefully move them to a cooler room by laying a hand underneath the tray to prevent the un-set wax from bending.

Once the wax dries completely, it will turn opaque. This takes about 40 minutes. We carefully pop them out from the mold. This is nerve racking since they might break if they are not fully set. Next we drill a hole into the top shell so it can accommodate the wick when we assemble it later.

An ivory white wax is melted and allowed to cool to a thick consistency which is then poured onto the bottom shell with the wick as the filling. This is the hardest part as you need to quickly assemble the shells together before the "filling" starts drying up. The teacher helped us with the pouring during this step.

After the filling sets, we use a big pair of sharp scissors to cut the wick down.

I'm happy I finally had a chance to use the macaron plate I painted last February. I wasn't able to find a good way to style it until now. Just loving both of these projects! Click to see my experience painting my own macaron plate.

I was trying to be oh so very careful when I was assembling the two shells together. I thought i was actually making a macaron in my kitchen (LOL!) but my instructor likes the spill out look so she helped me create this effect by adding more filling and pushing down more on the top shell.

Soigne Atelier

Website: www.soigne.ca
Address: 393 Powell Street in Vancouver B.C in the Octopus Studios Art Space.
Email: [email protected]

Another Macaron Project You Might Like:

Painting Your Own Macaron Plate at Bella Ceramica

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Afternoon Tea at H Tasting Lounge in the Westin Bayshore Hotel Vancouver

February 17, 2018 by Mimi Leave a Comment

Coal Habour's Newest Afternoon Tea Spot

I was on twitter one day when I noticed a tweet from H Tasting Lounge promoting their new afternoon tea service. A real sense of excitement came over me as I LOVE discovering new afternoon tea spots. Actually, the week before, I had checked if the newly revamped Westin Bayshore Hotel would be offering afternoon tea since I was in charge of arranging a tea date for a group outing. To my dismay at the time, there was no afternoon tea service listed on the menu. After seeing the twitter post about their new tea set, we decided to head down not knowing anything about the new tea service but totally willing to try anything.

The Glamorous New H Tasting Lounge

The new tea service is held in the H Tasting Lounge which is one of the two newly unveiled dining establishments in the Westin Bayshore, the other being H2 Rotisserie which serves homestyle, upscale comfort food. The design of the lounge and menu selections are influenced by the glamourous Hollywood era of billionaire Howard Hughes, one of the most successful men of his time and a previous penthouse resident of the hotel.

The New Western Afternoon Tea Set

Instead of tea sets of different sizes at various price points, guests can choose between two dramatically divergent tea sets: Western or Eastern. I was really impressed with this unique offering and found it an exciting proposition since I always choose the grandest tea set possible if given the choice. This one was different and I liked that. It reminds me of TWG Tea where they offer so many different types of tea sets that it reads almost like a novel. At H Tasting Lounge, they make it a bit simpler for you; I chose the Western tea set because it had a macaron in it. Yes, the macaron made me do it and it was a good choice 🙂

Thanks for joining me on another tea date. Until next time.

XOXO,

Mimi

The lounge uses some of the most high quality dishware with a woodsy floral theme.

Left to right: bacon filo cup, lobster roll, orange duck wrap.

Left to right: taro chips, smoked salmon and cucumber sandwich.

Left to right: lemon meringue tart, passion fruit mousse, tiramisu.

Left: Alcoholic beverages can be ordered as it is a fully licensed establishment. Right: green tea panna cotta in a dainty shot glass.

Notable Points:

- One of the newest afternoon tea offerings in Vancouver. (Hy Tea Lounge being another one.)

- Uber photogenic fairy floss tree.

- Unique tea selection including a Canadian/Pacific Northwest collection, two of which uses a Canadian-pioneered processing technique and Canadian ingredients, respectively.

- Glamorous new lounge setting with lots of natural light.

- Alcoholic beverages available for order.

- Good selection of coffees.

- Valet parking.

Ambience: Glamorous and chic lounge that is newly renovated. Although it is big and spacious - making it conducive for big parties and events - the many nooks and booths sparingly placed around the lounge provide a sense of intimacy and privacy for smaller parties. Large skylights allow plenty of natural light to pour through. This is the place to be inspired with a perfectly balanced dose of millenial pink, powder blue and brushed gold.

Scones: The regular sized raisin scone is so crumbly and buttery. Like the famous scones at the Fairmont, they are one of the best scones I've had in the city. It's served with vanilla butter and house made berry confiture. I loved them!

Savoury: 4 savouries & a dish of taro chips. Although not listed on the menu, the taro chips were a surprise hit as they were very fresh and crispy. I also enjoyed the bacon filo cup. The smoked salmon, duck wrap and lobster roll all left just a little something to be desired.

Sweets: Between the savouries and sweets, the sweets are the stronger offering in this tea set. They were all delicious and I was impressed with my delicious and perfectly baked lemon macaron pop. I loved how each piece was so dainty and multi-dimensional. They were all on the small side.

Tea: Unique tea selection including a Canadian/Pacific Northwest collection. Within it, one uses a Canadian-pioneered processing technique, and the other, Canadian ingredients.

The tea selection is small but unique. Instead of separating the teas by type, they are separated into these 4 different categories: Canadian/Pacific Northwest (4), Chinese (4), Traditional (4), Health and Wellness (4). There is a mix of caffeinated and non-caffeinated selections among these 16 different teas.

Tea Ware: The lounge uses some of the most beautiful and high quality tea ware in the city. The mint green fairy floss was spun on a silver "tree trunk" display and was perched on top of a marble plate adorned with brushed gold flowers. Following this woodsy floral theme, the scones were served nestled inside a matching silver bowl that had a white and gold calla-lily flower spiraling along the outside. Next, the savouries and sweets were brought out on a chic 3-level open back book case display in silver. The elegant porcelain gold tea cups matched the general theme while the glass tea pot with a separator was more utilitarian.

Alcoholic Beverages: Alcoholic beverages are available. It is a also a licensed drink lounge in the evenings.

Service: There was only one server for the entire lounge along with one manager serving 3 groups, including us. We were checked on constantly and never felt neglected. The server did not know much about the afternoon tea service; as per my intro, it is a very new offering for the lounge. Later, the manager did come by to provide more information and offered us some bubbly.

Other notes:

♥ Western Afternoon Tea Set $48/person. Reservations not required.

4 savouries, 5 sweets, 1 scone, 1 fairy floss tree, 1 dish of taro chips & 1 pot of tea

Easter Afternoon Tea Set $48/person. Reservations not required.

7 savouries, 3 sweets 1 pot of tea

♥ H Tasting Lounge full menu here

Reserve on Open Table

Served exclusively on its own on the weekend. Served along with lunch from Monday to Friday 11:30-5pm.

♥ Parking: Valet parking available. Meter parking immediately around the hotel is surprisingly $1/hour.

♥ Tel: 1-604-691-6962

Adress: 1601 BAYSHORE DR, VANCOUVER, BC V6G 2V4

Eastern Afternoon Tea at the Westin Bayshore

More here about the Eastern Afternoon Tea service at the H-Tasting Lounge.

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Afternoon Tea at Audrey Moment in Burnaby

February 15, 2018 by Mimi Leave a Comment

Burnaby's First Afternoon Tea Spot

I was so delighted that my HK Bestie flew in to visit me last week and I planned for her to join my Vancouver BFF and two close girlfriends for afternoon tea. Since we all live in different parts of Metro Vancouver, I wanted to find a location which would serve as a mid-point for everyone. The Metrotown area in Burnaby was a good choice since it was easily accessible by skytrain from Downtown while also offering plenty of parking spaces for those arriving by car. I knew just the place to go, a place that had been on my list for a very long time - Audrey Moment. (And yes, that is Audrey Moment and not Audrey's Moment") It touts itself as Burnaby's first afternoon tea spot.

A Doll House in a Strip Mall

From all the photos I've seen of Audrey Moment, I understood that the inside was like a sweet little doll house similar to Patisserie Fur Elise which is located downtown but in an actual heritage house. In contrast, Audrey Moment is situated in a strip mall just a few blocks down from the third largest mall in Canada - Metropolis at Metrotown. It's outer appearance did catch me by surprise but the inside was sweet and cute like I had imagined. It's just a bit more toned down from Fur Elise and a lot more than Avery Cakes. The server placed us in a small nook in the tea house which made gave us a feeling that we were truly alone. With that taken care of, we felt free to share secrets and giggle freely without disturbing the other patrons. And that we did. I don't know about you, but I always feel that in any room, my girlfriends and I are always the ones laughing the loudest. Oh, good times!

Bird's Cage Afternoon Tea Set

It was definitely a very memorable experience as I haven't had all my best girlfriends together in one place since my wedding. The private spot we were given allowed us to indulge freely while the beautiful Rose Memories "Birdcage" afternoon tea set (requires 24hr. advance notice) gave us a reason to spam our friends on social media with beautiful #foodporn pictures of our gorgeous tea set.

I felt so blessed to have these wonderful friendships in my life and I'm happy we shared a special moment together in such a pretty and welcoming establishment. I would highly recommend it for those who live near... or far.

XOXO,

Mimi

Notable Points:

- Burnaby's first afternoon tea spot.

- Insta-famous "Bird's Cage" afternoon tea display.

- Serves KUSMI branded tea.

- Great price position and value.

- Pretty space without the pretension.

- Easy to find parking, close to skytrain. Good choice for those living in the suburbs.

Ambience: Cute and girly "doll house" theme with plenty of white molding and carved furniture. The main room sits approximately 20 people comfortably while the nook in the back can seat an additional 6-10 people. A nice unpretentious atmosphere for boisterous baby or wedding showers.

Scones: There was 1 small scone per tea set and it was served with clotted cream and raspberry already assembled on top.

Savoury: 6 mini savouries. The size of the items on the tea set are on the smaller side but not teeny-tiny. Both the savouries and sweets are equally good. In terms of value for the quality, quantity and size, it definitely meets its mark but doesn't exceed it.

Sweets: 4 mini sweets. See above.

Tea: Rose Memories "Bird Cage" Tea set includes one pot of KUSMI branded tea. It's worth noting since the shop went out of their way to provide extra value in their tea selection.

Tea Ware: Mismatched tea ware of all sorts. We had a cute modern polka dot tea pot and vintage-looking gilded teacups.

Alcoholic Beverages: No alcoholic beverage service. See other tea services with alcohol here: Fairmont Vancouver, Trump Hotel, Laduree, Mosquito.

Service: There was only one server for the entire shop during a full house. He was very friendly but was unable to be fully attentive due to a big party celebrating a baby shower at the same time.

Other notes:

♥ Rose Memories "Bird Cage" Tea Set $34.95/person
(includes one pot of tea)

24 hours advance reservation is required.

5 savouries, 4 sweets, 1 scone & 1 pot of tea worth $7.95

Classical English Afternoon Tea Set $28.50/person

4 savouries, 2 scones, 4 mini desserts & 1 pot of tea worth $7.95

Delectable Savouries Tea Set $24.50/person

7 savouries & 1 pot of tea worth $7.95

Signature Sweet Tea $14.50/person

4 petite sweets & 1 pot of tea worth $7.95

♥ Reserve online only

Served on Mon-Sat from 3-5pm, Sunday at 12pm and 2pm

♥ Parking: Meter parking available around the area. Free parking spaces available inside the mall complex.

♥ Address: 120b-6540 Burlington Ave, Burnaby, BC

BUSINESS HOURS
WED-MON :12PM-6:30PM
TUESDAY: CLOSED

♥ 604-559-9789

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Celebrating with a Rainbow Mille Crepe Cake

My Best Tip on Making a Great Mille Crepe Cake

Tools for Making Ultra-Thin Crepes

2 Different and Easy Fillings

Giveaway Time!

Recipe

Ingredients

Rainbow Mille Crepe Cake Ingredients for 30 Crepes

Vanilla Chantilly Cream Filling Ingredients (Filling Option #1)

Almond Coconut Cream Filling Ingredients (Filling Option #2)

Supplies & Tools

Instructions

Notes

Recommended Products

Nutrition Information

Yield

Serving Size

Did you make this recipe? Share your results with me 🙂

History of the Crepe Cake

What Makes a Good Crepe Cake?

Tools for Ultra-thin Crepes

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How to Refrigerate Macarons in the Fridge or Freeze in the Freezer

How Long Can Macarons Stay Frozen in the Freezer?

Which Containers to Use for Freezing Macarons?

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Decorate Macarons Before or After Freezing?

Which Macaron Fillings Freeze Well in the Freezer?

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Ingredients

Meringue Mushroom Ingredients

Chocolate Chiffon Yule Log Cake Ingredients

Light and Airy Chocolate Whipped Cream for Frosting

Light Chantilly Cream for Filling

Instructions

Notes

Did you make this recipe? Share your results with me 🙂

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Earl Grey Diplomat Cream - Part 2 Pastry Cream

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Did you make this recipe? Share your results with me 🙂

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Full List of Afternoon Tea Spots in Vancouver (alphabetical order)

Adonia Teahouse (Kerrisdale, Vancouver)

Adorabelle Tea Room (Steveston, Richmond)

Audrey Moment Cafe (South Burnaby)

Avery Cake & Tea House (Richmond)

Butter Baked Goods (MacKenzie Heights, Vancouver West)

Bacchus Lounge in the Wedgewood Hotel (Downtown Vancouver)

Colette Grand Cafe in Holt Renfrew (Downtown Vancouver)

Faubourg Paris (Kerrisdale, Vancouver West)

H Tasting Lounge in the Westin Bayshore Hotel (Coal Harbour, Downtown Vancouver)

Hy Tea Lounge (Armoury District, Vancouver West)

Honey Salt in the Parq Hotel (Downtown Vancouver)