Ever felt like maybe you were destined to live another life? One of intrigue and glamour perhaps? Well, quit whining--unless that is you're Evan, authoress of Evan's Kitchen Ramblings and amazing French Patissier...who just so happens to live in Singapore and has never set foot in France. Incroyable; clearly she belongs at a Parisian patisserie. After coming across her work through her amazing Flickr page, Cakespy swiftly set out to get the full scoop behind her work; here's what we learned via e-mail interview:
Cakespy: We can't believe you've never attended culinary school! How did you get started as a baker?
CS: How do you sell your pastries? By special order only, or through bakeries?
CS: Do you make your living by baking, or do you have another job?
EKR: I don't have another job. Am concentrating on my baking business fully.
CS: What is your favorite type of dessert?
EKR: Cheesecakes, as well as French gateaux and entremets. Love the dense creamy texture in baked cheesecakes, and the play on different layer textures & exquisite ingredients like raspberries, hazelnuts and pistachios in French entremets.
CS: How often do you eat dessert?
EKR: It's not a must to have dessert, but I keep ice-cream and frozen yoghurt/sorbets at home just in case I have a craving for something sweet (which is just about all the time!). And if I have some free time on hand, I'll whip up something indulgent like a tiramisu, panna cotta or creme brulee.
CS: What is your favorite beverage to accompany dessert?
EKR: Earl Grey, Cafe mocha or a Frappuccino Venti. Plus a glass of iced water to clear the palate.
CS: You're based in Singapore…what type of pastries or desserts are popular in Singapore right now?
EKR: Macaroons are getting popular, as well as cupcakes, which seem like an eternal favorite!
CS: Red Velvet cupcakes are all the rage in the USA right now. Are they popular in Singapore?
EKR: I don't think so. I haven't seen any bakeries selling red velvet cakes yet.
CS: What are some of your favorite cookbooks?
EKR: Chocolate Desserts by Pierre Herme, Modern Classics 2 by Donna Hay and Simply Sensational Desserts by Francois Payard. I also love food magazines and publications like delicious., Donna Hay Magazine and Martha Stewart Living.
CS: Your macaroons are simply gorgeous. Are they inspired by Laduree in Paris?
EKR: Actually, they're inspired by the 'picasso of pastry' - Pierre Herme. But of course macaroons by Laduree, Gerard Mulot, Fauchon, Jean-Paul Hevin and Lenotre are the ones on the must-try list if I ever visit Paris one day!
CS: What exactly is a mooncake?
EKR: Mooncake is a Chinese pastry traditionally eaten during the Mid-Autumn Festival. A thick filling usually made from lotus paste is surrounded by a relatively thin (2-3 mm) crust and may contain yolks from salted duck eggs. Mooncakes are rich, heavy, and dense compared with most Western cakes and pastries. They are usually eaten in small wedges accompanied by Chinese tea. Newer varieties like snow skin/ice crust mooncakes are also very popular among the younger people.
CS: Do you have any favorite recipes you could share with us?
EKR: You may refer to my blog for recipes. All recipes I've posted are tried and tested from my own kitchen. I've made sure they're delicious and worth giving a try before posting them up to share.
CS: Do you have any goals for the future with your baking?
To check out Evan's excellent pastry photos, visit flickr.com/photos/bossacafez.
For more information or to see Evan's recipes, visit bossacafez.blogspot.com.
Photo credit goes to Evan with thanks.