SamsungImaging - Samsung Cameras & Camcorders Blog » chocolate

First night out with the NX10

Nicholas Hendrickx — Wed, 09 Jun 2010 07:13:48 +0000

NX10 l 1/15s l 2.0F l ISO480 l aperture priority l 30mm

In digital photography these days, I personally think low light situations are the real test for any new camera. To me, it’s not about the amount of megapixels, but the way it handles noise and the ability to use fast lenses are the real important aspect. The Samsung NX10 teams up with the fast 30mm Æ’/2 pancake lens and has an ISO range of up to 3200. That sounds like fun!

NX10 l 1/15s l 2.0F l ISO640 l aperture priority l 30mm

NX10 l 1/45s l 2.0F l ISO200 l aperture priority l 30mm

I took the NX10 and its tiny pancake lens out for the first time in the evening, in the lovely city of Ghent (Belgium). Along the way I took various photos, testing out the camera’s settings. I’m a big fan of the aperture priority setting on cameras, since it best defines how I want the photo to look. So all the shots you can see here are taken with that very setting. I actually used the Auto ISO setting a lot as well, something I found very handy. One thing less to worry about! Of course, on high ISO settings, the noise is very present, but it’s noise of a pleasant quality and it doesn’t bother me at all.

NX10, Blue line along the focus ring very pleasant

Nicholas Hendrickx — Fri, 21 May 2010 08:39:37 +0000

Hello, this is Nicholas from Belgium. This is my 1st blog post. I am going to make stories with NX10. It is about the nice design of the NX10 camera.

While everybody is talking about what’s under the hood of nowadays new cameras, the shell can be just as interesting. Let’s take a look at Samsung’s recent NX10.
The first thing that catches the eye is the size of this camera. Smaller than a DSLR, yet bigger than the occasional point and shoot camera. Combine this with the looks of a DSLR and you get a unique mix. With its compact design, the new NX10 is the perfect buddy to carry around on a trip and will surely turn some heads along the way. It’s recommended to use the neck strap or a wrist strap, but when you go for a short walk you might not even need those.

The body of the NX10 is very solid and the base shell has a speckled texture. This does not only look cool but it would also camouflage dirt or damage and provides some extra grip. Speaking of grip, the main right hand grip with a beautiful leather-like appearance feels comfortable and safe.
Because the body is so small and the grip is placed at a clever position, some buttons on the back of the camera have moved away from what may be seen as default positions on bigger DSLR cameras. After some practice however navigating feels good and the important buttons are easily accessible.

The real eye-catcher on the backside of the camera is of course the crispy and vivid 3 inch AMOLED display. Its brightness assures you will even see your subject on the sunniest days. Because of the large resolution, a lot of information can be displayed on the screen, if you want this.

The DC IN, HDMI, AV OUT and remote control sockets are all tucked away unnoticeable in the streamlined camera body. The same thing counts for the memory card and battery slot. In fact, the whole body seems free of any unnecessary curves or decorations, resulting in a clean and simple design.

A final interesting thing can be said about the NX lenses. Samsung used a subtle blue line along the focus ring which looks very pleasant. It also distinguishes the lenses from most other lenses around. In my opinion, Samsung should use its typical blue colour more often as it gives the brand a unique and recognizable look.

Sonho de Valsa. Plus, special interview at SoHo

dollarvandemos — Wed, 12 May 2010 07:10:07 +0000

# “The Dollar Van Demos Seen!” with Sonho de Valsa

On the streets of Recife, Pernambuco we found these ‘palafitas’ (stilt-walkers) performing a sweet love story. Sonho de Valsa (Waltzing Dream) are delicious cashew-filled chocolate bonbons popular throughout Brazil.

This is one of Brazil’s most popular and traditional kinds of chocolate.

The music is ‘Ai Voce Gosta’ by Cassiano featuring Zuzuka Poderosa.

Cassiano
http://www.myspace.com/nossa

Zuzuka Poderosa
http://www.myspace.com/zuzukapoderosa

# “The Dollar Van Demos Seen!” with Onili

Onili, a pop group from Tel Aviv, sit down with us at the Cotelac store in SoHo to discuss their hometown, their new releases, fashion and heavy metal.

For more info on Onili, please visit http://www.onili.com

Movie uploaded from Samsung Intelli-studio. Thank you for watching!

Go meet dollar van demos on Youtube and DOLLAR VAN DEMOS.COM.

Great patissier,the Great last batch!!

YUKI — Tue, 15 Sep 2009 05:09:32 +0000

Hello again, huge fans of yammy tokyo!!

We made donuts on this day! We only have 1 donut lesson a year. The classroom was filled with the smell of oil from the morning but everyone was excited with just the thought of making a donut.

[ST10(CL50) l 45s lF3.5 l ISO 200 l 6.3mm l program]

[ST10(CL50) l 45s l F3.5 l ISO 160 l 6.3mm l program]

The first donut we made was made from the dough squeezed and shaped out of a piping bag. It was extremely hot since it was the middle of summer and the sizzling oil added to the heat but everyone was excited and started to make the donuts in shapes that they liked.

I was confident with mickey-mouse and heart shape. Actually I made quite a few other donuts than that mickey-mouse but it all got stuck together and it was hard to tell what was what.

This is fried chips adapted from Japanese tempura. I’ve fried fruits in a tempura mixture. We’ve fried banana, apple and pineapple but the fruits absorbed too much oil and it ended up really greasy. They weren’t as good as I had hoped for :((

A Mini Tarte

[ST10(CL50) l 45s l F3.5 l ISO 120 l 6.3mm l program]

This is mini tarte with lots of raspberry jam in it. While one of us was frying the donuts, the remaining two of us had nothing to do so we took turns and made this. We were so into donuts that we brought this back home without even tasting it, but when I tasted at home, it was so good, even better than the main donut~ If I knew it was this good, I should’ve tasted it when it was still warm. Tears tears :(

A coconut mousse cake

[ST10(CL50) l 60s l F3.5 l ISO 100 l 6.3mm l program]

This is coconut mousse cake. This day was also really hot that the mousse kept melting down even with heavy air-conditioning so I had to run to the fridge after putting on one decoration then bring it back to cut it then put it back in the fridge”¦ It was a busy day since I had to run between every process. On top of that, I forgot to bring my coolant from home so when I brought this back home, the mousse had created a river inside the box.

[ST10(CL50) l 45s l F3.5 l ISO 100 l 6.3mm l program ]

[ST10(CL50) l 45s l F3.5 l ISO 160 l 6.3mm l program ]

This is mini chocolate cake. It’s baked with dark chocolate mixture on top and milk chocolate mixture at the bottom. If you eat this together with the whipped cream, framboise and chocolate on top, it’s too good to be true!! It’s ecstatic :)) If you love the deep flavor of chocolate, you’ll be able to eat 5 of them at one sitting like me.

[ST10(CL50) l 45s l F3.5 l ISO 200 l 6.3mm l program]

[ST10(CL50) l 45s l F3.5 l ISO 80 l 6.3mm l program ]

The most exciting moments in baking is when you get to taste the product you’ve made and when someone eats your sweets deliciously and when I take pictures of lined up sweets that I’ve made. Especially the moment when I’m taking pictures, I feel such accomplishment thinking oh god~ I really made this! haha :)

This 10^thpost is the last post on my blog. Thank you so much for reading my blog all this time! If I become a great pÃ¢tissier after graduating from school, then I’ll start blog again. Make sure to come visit me then. Till then bye bye =)

Chocolate, strawberry, lemon and vanilla ice cream were done!!

YUKI — Fri, 07 Aug 2009 00:24:41 +0000

Orange ice cream

[ST10(CL50) l 45s l F3.5 l ISO 160 l 6.3mm]
This was the first day we made ice cream!!!

Wow! This was the only day we had ice cream class so for an ice cream lover like myself, I got so excited from the day before that I could barely sleep that night!

It was a simple lesson where you heat up milk, cream, sugar and vanilla beans and let them cool then put it into a machine to mix the ice cream and it was done.

Those scene is a making process of ice cream.

My classmates who were seeing the ice cream machine for the first time were all so curious that we surrounded the machine and couldn’t take our eyes off till the ice cream was finished~ The shouting of joy when the ice cream was done!

[ST10(CL50) l 45s l F3.5 l ISO 200 l 6.3mm ]

So this was how 4 kinds of ice cream – chocolate, strawberry, lemon and vanilla were made.

It was the first time for me to taste fresh made ice cream and it was absolutely fantastic!

It was the moment where I felt stupid for buying expensive ice creams like Haagen Dazs and Baskin Robbins!! :)) Even our teacher said that ice creams are at its best the minute it’s made!!!

[ST10(CL50) l 45s l F3.5 l ISO 100 l 6.3mm ]

In the restaurants, they serve fresh made ice cream on a chilled pretty cup and pour champagne in front of the guests!

The minute you pour the champagne onto the ice cream, a thin layer of ice is formed around the cup like blossoming white flower and it was so so beautiful!!!

Coffee flavored ice cream cake

[ST10(CL50) l 30s l F3.5 l ISO 400 l 6.3mm ]

The mold is made with sponge and ice cream is placed into and frozen. But it melted instantly when you touched, so I had a hard time during the making process.

I added in pieces of almond, chocolate and hazelnut inside so the texture of this ice cream was amazing.

[ST10(CL50) l 45s l F3.5 l ISO 160 l 6.3mm ]

This is an orange ice cream that they serve as desserts in restaurant.

When I was making this, I paid more attention to decorating the plate rather than making the ice cream. Our teacher made the first one and the second one is by me!

To me, the one that I’ve decorated looks better than the teacher’s! haha :P

I was so proud of myself that I took over 10 pictures!!

Give me a bite, lovely bakery collection

YUKI — Fri, 31 Jul 2009 00:38:37 +0000

“panier de fruit”

[Samsung ST10(CL50) l 45s l F3.5 l ISO 100 l 6.3mm ]

Hello, it’s from Tokyo. I’m going to show you guys lovely bakery collection this week. This is a sweet called panier de fruit.

It’s a dessert where you make mold with the cookie and fill the inside with cream and fruit. Making the mold is extremely difficult.

You bake the thinly rolled out dough and put it into the mold to make the shape while it’s hot. I was able to successfully finish only 10 out of 20. Half of them broke while I was making them. Poor YUKI!! :-l

You should mind something while you make this. The cookie absorbs moisture and goes flabby in no time so you have to eat them right after it’s made. Gimme me break!!

[Samsung ST10(CL50) l 45s l F3.5 l ISO 100 l 6.3mm ]

“paguet de midi”

[Samsung ST10(CL50) l 45s l F3.5 l ISO 100 l 6.3mm ]

[Samsung ST10(CL50) l 45s l F3.5 l ISO 120 l 6.3mm ]

This is a sweet called paguet de midi.

The same dough that is used for panier de fruit is used to wrap up a pound cake, and you write a message or draw pretty decorations on top. Paguet de midi is a popular gift item.

You also have to work really fast with this, or it’ll break into pieces as well.

One out of two shattered into bits and pieces. Oh, my, precious.

“pastry dough”

[Samsung ST10(CL50) l 45s l F3.5 l ISO 200 l 6.3mm ]

These are made using the left-over pastry dough that is produced after making pies in the bakery. Left-over dough don’t rise as much, so it is usually wrapped over something with filling inside or rolled into pipe shape or made into leaf pies.

“Mille-feuille”

[Samsung ST10(CL50) l 45s l F3.5 l ISO 120 l 6.3mm ]

[Samsung ST10(CL50) l 45s l F3.5 l ISO 160 l 6.3mm ]

This is mille-feuille also made with left over pastry.

I thought of mille-feuille as a pie decorated with whipped cream and fruits, but this is sand with framboise jam and caramelized almonds. Fill with sweet jam and amond flavor. So sweet!! :))

[Samsung ST10(CL50) l 45s l F3.5 l ISO 160 l 6.3mm ]

This is cherry pie – everyone’s favorite,

A lot of vanilla bean went into the filling so it smelled very nice and delicious. Once you have one bite, it spreads your whole body. This is also unforgettable taste. I hope you guys can feel this taste too. It’s too bad that I can only show my piece, but I look forward that you guys can feel this taste with your vision. See ya~

Guard the cheesecakes from the burning sun!!

YUKI — Fri, 24 Jul 2009 00:54:40 +0000

Opera, a traditional French cake!

[Samsung ST10(CL50) l 30s l F3.5 l ISO 400 l 6.3mm ]

[Samsung ST10(CL50) l 45s l F3.5 l ISO 200 l 6.3mm ]

This is Opera, a traditional French cake! So yammy!!! :))

This cake boasts of a wonderful harmony of layers of coffee cream, genoise and ganache moistened with liquor.

It is extremely complicated and difficult to bake this cake.

On top of a sheet of genoise moistened with syrup of liquor and coffee, you spread a layer of coffee cream and then another sheet of genoise and then spread ganache”¦ you have to continuously repeat this procedure over and over to make this cake! And at the end, you coat it with chocolate! Now you know why operas are expensive. It’s a cake that requires incredible amount of time and attention. As tough as it was to make, it tasted amazing! It takes like a cake for grown-ups with a delicate flavor of coffee and liquor. Haha~ :)

[Samsung ST10(CL50) l 45s l F3.5 l ISO 160 l 6.3mm ]

This cake is made with a similar procedure to Opera. This time it was a nutty cake with lots of almonds and pistachios in it, hehe~. It felt a bit heavy because of the butter cream, but the pistachios and almond pieces that were mixed in the cream were so delicious.

Lovely , Maron pie

[Samsung ST10(CL50) l 45s l F3.5 l ISO 400 l 6.3mm ]

[Samsung ST10(CL50) l 45s l F3.5 l ISO 160 l 6.3mm ]

Apple pie

This is apple pie. Doesn’t it look like a cut-out piece of apple?

It’s filled with apple paste inside! I tried to taste it the minute it came out of the oven and I burnt the whole roof of my mouth. But still, pies are at their best right after they come out of the oven!

Cheese cake cut!

[Samsung ST10(CL50) l 45s l F3.5 l ISO 200 l 6.3mm]

[Samsung ST10(CL50) l 45s l F3.5 l ISO 240 l 6.3mm]

Oh this day, we divided the class into groups and tasted and evaluated the different cheese cakes and cream puffs made by different bakeries.

Our group was in charge of cheese cake! With the money we got from the school, we had to buy 8 pieces of the same kind. I researched books and paid visit to a couple of famous bakeries, but maybe because it was too early in the morning, they were either short of the cakes or didn’t have them made yet. So I had to run around 7 different shops to get them. Tears tears. It was the hottest day of the year so I was running around sweating like a pig. The ones we bought were cassis cheese cake. Maybe because we worked so hard to buy the cake, our cake looked the prettiest and the tastiest.

The cakes are pricy so we weren’t able to afford many of them, but it was still very exciting to have the opportunity to compare cakes from different shops.

I wanted to take pictures of the shop interior, but too bad I couldn’t because it was prohibited.

Only got knows its taste. See ya~

GoooooooD Ovening :D

YUKI — Fri, 10 Jul 2009 01:35:10 +0000

Professor Izumi, the greatest partissier in Japan!

On this day, we had a class with professor Izumi, one of the most renowned pÃ¢tissiers in Japan.

Professor Izumi is our school graduate. Maybe that’s why professor Izumi is so popular in our school.

[Samsung ST10(CL50) l 45s l F3.5 l ISO 400 l 6.3mm ]

[Samsung ST10(CL50) l 30s l F3.5 l ISO 400 l 6.3mm ]

This is pistachio cupcake.

It’s decorated with framboise jam so it was sweet and sour and really delicious.

[Samsung ST10(CL50) l 45s l F3.5 l ISO 120 l 6.3mm ]

[Samsung ST10(CL50) l 45s l F3.5 l ISO 400 l 6.3mm ]

This is chocolate craft that the professor made in two hours.

The shape is so abstract that I can’t really tell what it is trying to express but I was totally shocked by the fact that something like this can be made in only two hours!

However, it was a really hot day and the chocolate that was used as glue melted down so about a minute after I took the picture, it collapsed.

It turns out that a lot of the hard working pieces get destroyed in real competition like that.

" src="http://www.samsungimaging.net/wp-content/uploads/2009/07/st10-00yuki-thumb.jpg" border="0" alt="" width="530" height="398" />

[Samsung ST10(CL50) l 45s l F3.5 l ISO 120 l 6.3mm ]

" src="http://www.samsungimaging.net/wp-content/uploads/2009/07/st10-02yuki-thumb.jpg" border="0" alt="" width="530" height="398" />

[Samsung ST10(CL50) l 45s l F3.5 l ISO 120 l 6.3mm ]

This is a cute strawberry muffin that I’ve made during the class with our school teacher.

Since lots of strawberry paste went into the mixture, no food coloring needed to be added to make the pretty pink muffin.

It’s coated with little bit of chocolate on top then decorated with framboise and strawberry. It was so~~~~ cute that I felt bad to eat them.

" src="http://www.samsungimaging.net/wp-content/uploads/2009/07/st10-01yuki-thumb.jpg" border="0" alt="" width="530" height="398" />

[Samsung ST10(CL50) l 45s l F3.5 l ISO 160 l 6.3mm ]

" src="http://www.samsungimaging.net/wp-content/uploads/2009/07/st10-04yuki-thumb.jpg" border="0" alt="" width="530" height="398" />

[Samsung ST10(CL50) l 45s l F3.5 l ISO 120 l 6.3mm ]

And this is a strawberry yogurt mousse cake full of strawberries.

Recently we’ve been making a lot of mousse cakes so I thought “Another mousse cake?” But my gosh?! This was the best tasting mousse cake so far.

If I were to own my store in the future, this would definitely be on the menu!

" src="http://www.samsungimaging.net/wp-content/uploads/2009/07/st10-03yuki-thumb.jpg" border="0" alt="" width="530" height="398" />

[Samsung ST10(CL50) l 45s l F3.5 l ISO 400 l 6.3mm ]

" src="http://www.samsungimaging.net/wp-content/uploads/2009/07/st10-05yuki-thumb.jpg" border="0" alt="" width="530" height="398" />

[Samsung ST10(CL50) l 45s l F3.5 l ISO 160 l 6.3mm ]

This is a lemon mousse cake coated with chocolate, but I forget to take a picture of the layer. When I ate the chocolate used for coating and the lemon mousse filling separately, it was actually really delicious but having them together didn’t really work for me. I thought it would’ve been much nicer with whipped cream.

" src="http://www.samsungimaging.net/wp-content/uploads/2009/07/st10-06yuki-thumb.jpg" border="0" alt="" width="530" height="398" />

[Samsung ST10(CL50) l 45s l F3.5 l ISO 120 l 6.3mm ]

" src="http://www.samsungimaging.net/wp-content/uploads/2009/07/st10-07yuki-thumb.jpg" border="0" alt="" width="530" height="398" />

[Samsung ST10(CL50) l 45s l F3.5 l ISO 120 l 6.3mm]

This is a passion fruit cake.

It was the first time for me to see the actual passion fruit other than in the form of puree or juice, and I was so surprised because it looked so different from the sweet and sour flavor that it has. But the cake was really delicious~!

" src="http://www.samsungimaging.net/wp-content/uploads/2009/07/st10-08yuki-thumb.jpg" border="0" alt="" width="530" height="398" />

[Samsung ST10(CL50) l 45s l F3.5 l ISO 320 l 6.3mm ]

" src="http://www.samsungimaging.net/wp-content/uploads/2009/07/st10-09yuki-thumb.jpg" border="0" alt="" width="530" height="398" />

[Samsung ST10(CL50) l 45s l F3.5 l ISO 320 l 6.3mm ]

" src="http://www.samsungimaging.net/wp-content/uploads/2009/07/st10-10yuki-thumb.jpg" border="0" alt="" width="530" height="398" />

[Samsung ST10(CL50) l 45s l F3.5 l ISO 160 l 6.3mm ]

" src="http://www.samsungimaging.net/wp-content/uploads/2009/07/st10-11yuki-thumb.jpg" border="0" alt="" width="530" height="398" />

[Samsung ST10(CL50) l 45s l F3.5 l ISO 120 l 6.3mm ]

We also made chocolate brownie and chocolate cookie.

The professor who came this day works at a hotel in charge of cookies so we learned recipes that are good for parties and how to serve them.

The plate and the flower decoration under the brownies and cookies are all sugar craft.

The professor said that at a party, it’s important for the cookies to taste good but also important to present the cookies eventfully.

I thought of it simply as serving the cookies on a plate but I felt like I still have a lot more to learn seeing that according to place and time different cookies were made and served differently.

Long Way to Become an Adult !

YUKI — Thu, 02 Jul 2009 03:00:35 +0000

[Samsung ST10(CL50) l 30s l F3.5 l ISO 160 l 6.3mm ]

[Samsung ST10(CL50) l 45s l F3.5 l ISO 80 l 6.3mm ]

On this day, we had a wine class.

I’ve had fruit wine a couple of times but it was the first time for me to drink the real stuff so I was excited from the morning.

And for our class, we had professor Mitake – a master sommelier.

We briefly learned the history and the basic manners of wine and went on to sampling.

My friends drank the wine pretty excitedly saying that they feel like grown-ups, but once they took a sip, they all looked as if they were about to throw up. So did I. I guess I still have a long way to go before becoming an adult.

Red wine, white wine and champagne, they were all bitter for me. Tears.. tears..

[Samsung ST10(CL50) l 60s l F3.5 l ISO 100 l 6.3mm ]

[Samsung ST10(CL50) l 45s l F3.5 l ISO 200 l 6.3mm ]

This is a mousse cake called Orangerie Printemps.

It’s a sweet and sour cake with orange jelly in between lemon mousse full of cream cheese. You have no idea how many times I had to repeat the work in order to create a beautiful surface.

When I had to decorate the ring shape at the end, I almost had cramps in my hands!

[Samsung ST10(CL50) l 45s l F3.5 l ISO 100 l 6.3mm ]

This is a mousse cake that the teacher has made using different decoration.

Aren’t those tiny bees and the flowers adorable?

[Samsung ST10(CL50) l 45s l F3.5 l ISO 100 l 6.3mm ]

This is a pie called Rhabarbers trudel.

It’s a pie made with rhubarb and pineapple filling rolled in a really thin sheet of pastry.

It was the first time for me to see this vegetable called rhubarb. I chewed the raw rhubarb and it was so sour that I almost had tears in my eyes.

The teacher told us to put in as much sugar as we liked before baking it. Our group decided to add just a little bit of sugar because we were concerned about the calories, but the pie turned out too sour that we had to pick out all the pieces of rhubarb before eating.

[Samsung ST10(CL50) l 45s l F3.5 l ISO 160 l 6.3mm ]

[Samsung ST10(CL50) l 45s l F3.5 l ISO 120 l 6.3mm ]

This is lemongrass and lychee jelly.

The white part on the bottom is lychee mousse and the light green part is the lemongrass jelly. When I was infusing the lemongrass leaf and stalk to make the lemongrass jelly, the smell was so strong that I didn’t think it was going to be good, but the jelly turned out more refreshing and tastier than I thought.

[Samsung ST10(CL50) l 60s l F3.5 l ISO 100 l 6.3mm ]

[Samsung ST10(CL50) l 45s l F3.5 l ISO 320 l 6.3mm ]

This is valencia orange tarte.

Inside is a home-made bottom layer of orange jam topped with pistachio dacquoise. Then it’s sprinkled with generous amount of sugar powder and decorated with chopped pistachios.

It was good but too sweet so I only had one slice.

[Samsung ST10(CL50) l 30s l F3.5 l ISO 400 l 6.3mm ]

And this is my favorite~ Sushi!

I do sometimes go to the restaurant to eat sushi, but as a student I can’t go that often since it’s too pricy. But yet, when I really crave for sushi, I go to a local supermarket around closing time and buy a sushi with half off price sticker and eat it at home. In Japan, even sushi sold in supermarkets is fantastic! If you come to Japan and want to eat sushi, but you are tight budgeted, go to a supermarket just before closing. You can find delicious sushi at a cheap price!

Buy me a Spaceship and Fly

YUKI — Thu, 18 Jun 2009 00:08:23 +0000

The subject of today’s class was tarte. To make a delicious pie crust, our teacher put in the same portion of cake flour and butter so I had a really tough time fitting the pie crust into the tarte mold.

The crust was so loose that I had to sprinkle huge amount of flour to prevent it from sticking to the board, and eventually the tarte ended up becoming hard. I wouldn’t have gone through so much trouble if I had added enough flour in the first place!

This chocolate tarte is the finished product after all that fuss. It’s sprinkled heavily with cocoa powder so when you bite into it, the cocoa powder gets all on your teeth but it was so sweet and delicious.

[Samsung ST10(CL50) l 45s l F3.5 l ISO 320 l 6.3mm ]

[Samsung ST10(CL50) l 45s l F3.5 l ISO 160 l 6.3mm ]

This is a banana walnut tarte. It’s filled with banana boiled down in caramel syrup and decorated with walnuts on top. It’s so good~~.

[Samsung ST10(CL50) l 45s l F3.5 l ISO 240 l 6.3mm ]

[Samsung ST10(CL50) l 45s l F3.5 l ISO 120 l 6.3mm ]

I never imagined that banana and walnuts would go so well together.

[Samsung ST10(CL50) l 60s l F3.5 l ISO 100 l 6.3mm ]

This is cream puffs pie. On the edge of the pie crust, I’ve squeezed out the choux paste, filled it with custard and topped it with whipped cream. The savoriness of the pie and the cream puffs and the sweetness of the cream make a fabulous combination and it was so delicious!

[Samsung ST10(CL50) l 60s l F3.5 l ISO 100 l 6.3mm ]

[Samsung ST10(CL50) l 45s l F3.5 l ISO 100 l 6.3mm ]

This is the mini version of the cream puffs pie made with leftover crust. They look like spaceships, don’t you think? :) In Japan, people buy lot more of the individual pieces as to a whole cake.

[Samsung ST10(CL50) l 45s l F3.5 l ISO 100 l 6.3mm ]

I’ve made a simple cake in a long time. It’s layered with whipped cream and chocolate cream between the sponges and then the surface is coated with caramel. It’s simple to make but totally delicious.

[Samsung ST10(CL50) l 45s l F3.5 l ISO 100 l 6.3mm ]

Look at the layer. Isn’t it luscious?

[Samsung ST10(CL50) l 45s l F3.5 l ISO 240 l 6.3mm ]

This is a blueberry cake with lots of blueberry jam in it.

On the bottom layer are apples boiled down in sugar so it’s refreshing and delicious.

[Samsung ST10(CL50) l 45s l F3.5 l ISO 240 l 6.3mm ]

This is a chocolate cake made with using the same sponge as the one above but layered with different cream. It wasn’t easy to spread a thin layer of cream on each layer but definitely worth the effort.

This is ‘Tenya’, a restaurant where I work part-time.

[Samsung ST10(CL50) l 30s l F3.5 l ISO 120 l 6.3mm ]

It specializes in tendon (shortened word for tempura donburi) and it’s absolutely delicious. It’s so good that I would recommend tendon over sushi to foreign tourists.

[Samsung ST10(CL50) l 20s l F3.5 l ISO 400 l 6.3mm ]

[Samsung ST10(CL50) l 45s l F3.5 l ISO 320 l 6.3mm ]

Doesn’t it look delicious??

Fall in Love with the Fabulous Combination!

YUKI — Wed, 03 Jun 2009 00:01:34 +0000

[Samsung ST10(CL50) l 30s l F3.5 l ISO 80 l 6.3mm ]

[Samsung ST10(CL50) l 45s l F3.5 l ISO 80 l 6.3mm ]

Today we made cheese mousse cake using framboise.

I felt more than welcome to make this cake because I love cheese cake so much!

Our school emphasizes using the least amount of gelatin as possible to preserve the natural flavors of the ingredients but maybe because of that when I was about to take the picture of the cake, the framboise jelly in the middle started to melt down and the pretty layer that I worked so hard on was destroyed~ But it still tasted delicious!

[Samsung ST10(CL50) l 30s l F3.5 l ISO 80 l 6.3mm ]

[Samsung ST10(CL50) l 30s l F3.5 l ISO 100 l 6.3mm ]

This one is a chocolate cake layered with almond cream.

The sponge dough is made with egg whites only so when it was baked it came out really hard so I was wondering how we’re ever going to eat this but after it was topped with ganache, almond cream and whipped cream, the sponge that was hard as a cookie became chewy and moist. Amazing~

[Samsung ST10(CL50) l 30s l F3.5 l ISO 120 l 6.3mm ]

[Samsung ST10(CL50) l 30s l F3.5 l ISO 160 l 6.3mm ]

Professional chefs seem to love the combination of framboise and chocolate.

There’s always framboise or chocolate in lecturers’ piece.

This is a cake layered with framboise mousse and chocolate mousse.

Teacher has decorated this cake and the decoration is all made of chocolate.

Isn’t it awesome?

[Samsung ST10(CL50) l 30s l F3.5 l ISO 240 l 6.3mm ]

[Samsung ST10(CL50) l 30s l F3.5 l ISO 400 l 6.3mm ]

These are cakes our group has made. We did a pretty great job considering that this is the first time, don’t you think? The flavor was sweet and sour! I think I might fall in love with the framboise and chocolate combination as well.

[Samsung ST10(CL50) l 30s l F3.5 l ISO 100 l 6.3mm ]

This day a Swiss lecturer came in. How is he going to give us a lesson? Do we have a translator? The moment I was worrying he stared speaking in fluent Japanese~ Turns out that he has been working in Japan for a very long time.

[Samsung ST10(CL50) l 45s l F3.5 l ISO 320 l 6.3mm ]

[Samsung ST10(CL50) l 45s l F3.5 l ISO 200 l 6.3mm ]

[Samsung ST10(CL50) l 45s l F3.5 l ISO 120 l 6.3mm ]

[Samsung ST10(CL50) l 60s l F3.5 l ISO 100 l 6.3mm ]

[Samsung ST10(CL50) l 45s l F3.5 l ISO 240 l 6.3mm ]

On that day, we didn’t make anything. Only the teacher baked the cakes.

It usually takes us the whole day to bake a couple of cakes but he was so quick that it took him no time to bake the cakes for all the classmates. No wonder he’s a professional !