Brioche A La Ensaymada...

Brioche is made from a rich dough with high ratios of egg and milk to it's flour component. This actually is my version of Brioche relatively compared to Philippine's famous Ensaymada which is basically made of the same set of ingredients except for its make-up or shape. Ensaymada is traditionally coiled almost like an inverted cinnamon roll. The combination of sugar and dairy elements of the bread gave it a deep to light amber color on top. Brioche is originally served without the sugar and butter coating, enhancing it though made it more palatable and pleasing to the eye. Bricoche a la ensaymada is a good thing to serve...

Pineapple Crumble Tarts...

An Aunt from New York visited the Philippines and shew was the same person who played a significant role during those hard times back in the states. Pineapple Crumble Tart is my local version of apple pie since I know she is used to eating the famous american pie. For 2008, this tart is a perfect pastry ensemble to pay tribute to her greatness and that she enjoys our very own pineapple fruit. The base is made of a flaky and light shortcrust, filled with lime infused chunky pinapple cream and finally topped with graham-butter crumble. I reduced the amount of sugar for the topping to give highlight to the richness and tartness of the filling. Mint leaves are not available however my passionfruit tree has great leaves to garnish the dessert. To you Aunt. B... thanks for coming over and together with my son, we'll surely visit you ...