Coconut mango panna cotta and financier; two of three desserts from yesterday’s shoot.

씨앗호떡: a fried and flattened ball of dough, oozing with melted brown sugar and stuffed with seeds and crushed peanuts.

Korean street food at its best.

Eat ALL the pastries!

At Le Alaska, Apgujeong.

Strawberry-rhubarb pie frozen yogurt at (Culture - Park Slope, Brooklyn).

Putting the toppings in the bottom of the cup as well as on top of the froyo was a nice touch.

Green Tea-ramisu from (Spot Dessert Bar - East Village, NYC).

That day I made peach cobbler.

Eating a souffle is like eating air… Delicious, delicious, vanilla air.

At 5시정, 서래마을.

Paul Bassett: cappuccino and Plain Choux (i.e. cream puff).

The cappuccino was a solid, above-average drink, although I personally felt that the milk was more of a latte consistency. But considering how busy the baristas were, I can’t really fault them for this; it was after all, a very delicious capp. One thing I didn’t care for was the unsweetened cocoa powder that had been sprinkled liberally over the top; although I’m sure it was intended to make the drink more chocolatey, it also meant I couldn’t taste the espresso very well.

The cream puff was a little soggy, tasting like it had been sitting in the fridge for a while, but what did I expect? This is a cafe, not a bakery, and the desserts had probably arrived that morning. The best part was the filling; rich and eggy and sweet, everything a good pastry cream should be.

Rhubarb cake for dessert today!

Spring is here, and it’s very culinarily inspiring.