![IMG_0186[1]](https://pandasamurai.net/wp-content/uploads/2014/06/img_01861.jpg)
It’s June and the hydrangeas, or ajisai, are blooming in beautiful shades of blue, yellow and even purple! These are some blossoms I just happened to come across on my way home from work (it was a nice day so I decided to walk).
Images
Charlotte aux Poires
My first attempt at this kind of cake/fruit tart… It tasted delicious but I still need to work on my decorative skills @_@.
大福餅 – Daifuku Mochi
Today we tried to make daifuku mochi. It’s a lot harder than I expected, mainly because the mochi part is so sticky and rips easily. The spotted ones have beans in them and the green ones are yomogi (Japanese mugwort) flavored, which sounds less appetizing, but it’s surprisingly tasty.
Sakura Cheesecake
Last night in keeping with the season I made a sakura cheesecake in class today. It’s actually 2 types of cheesecake; the first one is enclosed inside the second, and has pickled sakura flower petals mixed in along with some sakura liqueur (kind of strong, but very good!). This cake also has NO FLOUR in it. At all. Just a spoonful of corn starch.
桜餅 – Sakuramochi
Today I learned how to make a seasonal mochi, sakuramochi. We made two styles, Kanto and Kansai. Each time I learn how to make one of these, I’m surprised at how easy they are.
Choux a la creme and Eclairs
Today was a lot of fun. I made some wonderful choux a la crèmes (cream puffs) and éclairs. The filling in the éclairs is coffee flavored, giving them a “grown-up” taste”.
Panda Samurai 