Today is the queen’s 75th birthday and Sherilyn made Mont Blanc cupcakes for her grandma. The chestnut cream is made from chestnuts (cooked into a paste) and swirled atop the Génoise Sponge cake. The cake is super yums ~ not too sweet, not cloy and very light. The chestnut cream has a nice aroma of fresh chestnuts. This would easily cost RM15 – RM20 each at a glitzy bakery or cafe. But our cost is only about RM5 each, or less.
SILs from Hong Kong, Hawaii, UK and New Zealand arranged for a Kochi Yuzu Mango Tart from Lacher Patisserie to be sent to their mom. They arranged for flowers delivery too.
Lunch today was the extra food from hubby’s shop >> https://www.facebook.com/CatermateCateringandDelivery ~ grilled salmon, grilled chicken, spaghetti and Daging Masak Berempah/Hitam. And dinner was KFC delivery as the mil loves KFC. We’re all so so so stuffed today 🥴
Daging Masak Hitam / Berempah (beef cooked in spicy dark sauce with spices) is a sweet and aromatic beef dish cooked with a myriad of healthy herbs and spices, from galangal to shallots, garlic, lemongrass, cardamom, ginger, etc. The beef is simmered with all these spices and dark soy sauce for over an hour and the result is tender redolent beef that tantalizes your taste bulb. I love this beef to bits!
Fresh Japanese chestnuts and Tong Guan organic chestnuts were used in the chestnut paste.
Génoise Sponge cupcakes before the chestnut cream topping.
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