Dr. Baker

Dr. Baker Experimenting in the kitchen since 2010. Dr. Baker: An idea turned into reality.

Dr. Baker’s Christmas Cookie box is available for order! Visit this page for details: https://bit.ly/36Rm8GAReally excit...
08/12/2020

Dr. Baker’s Christmas Cookie box is available for order! Visit this page for details: https://bit.ly/36Rm8GA

Really excited that this is finally happening, I can’t wait to deliver these boxes to you ☺️ Do place your orders early to avoid disappointment!

Graduation marked the end of the course and also the beginning of a long journey where I’ll continue experimenting, alwa...
15/11/2020

Graduation marked the end of the course and also the beginning of a long journey where I’ll continue experimenting, always be aiming for excellence, while tapping on the knowledge and techniques I’d acquired in school.
A big shoutout to fellow intensive patisserie classmates, fellow Singaporean .teddy and

This was my revised plated dessert at mock exam. A stack of crisp sablé, pistachio almond joconde sponge, filled with an...
15/11/2020

This was my revised plated dessert at mock exam. A stack of crisp sablé, pistachio almond joconde sponge, filled with an orange rosemary curd and namelaka cream, decorated with a rosemary sprig and chocolate garnishes, served with caramelised white chocolate soil, passion fruit creméux, poached apricot and a spiced sauce. This was actually my menu description, what a mouthful 😁

Modern chocolate and pear tart
15/11/2020

Modern chocolate and pear tart

Croquembouche with a nougatine base, plenty of royal icing pipings and pulled sugar rose
15/11/2020

Croquembouche with a nougatine base, plenty of royal icing pipings and pulled sugar rose

Afternoon tea; worked with a great team to produce an awesome spread; 2nd pic was what my brilliant sub-team made 🤤
15/11/2020

Afternoon tea; worked with a great team to produce an awesome spread; 2nd pic was what my brilliant sub-team made 🤤

For the initial design of my plated dessert, I reused the sable base, sponge and cremeux (from the entremets) and made a...
15/11/2020

For the initial design of my plated dessert, I reused the sable base, sponge and cremeux (from the entremets) and made a orange rosemary curd, whipped namelaka cream, tuile, caramelised white chocolate soil and caramel sauce. It was surprisingly yums, although the rosemary flavour in the curd could have been stronger. Chef gave very encouraging comments about the overall flavour.

For our final exam we had to design an entremets and a plated dessert, working from a list of ingredients. The initial d...
15/11/2020

For our final exam we had to design an entremets and a plated dessert, working from a list of ingredients. The initial design of my entremets had a mango compote, passion fruit cremeux, pistachio mousse, sable base, chocolate glaze and a pistachio almond joconde sponge. Was pleased with the overall taste and texture here.

Chocolate showpiece; this could have be more refined, but at least it could hold together, thank goodness for freeze spr...
15/11/2020

Chocolate showpiece; this could have be more refined, but at least it could hold together, thank goodness for freeze spray!

Chocolate workshop; my class made this crazy amount of chocolate over 2 days. We’d made some really good chocolates, and...
15/11/2020

Chocolate workshop; my class made this crazy amount of chocolate over 2 days. We’d made some really good chocolates, and had so many recipes to add to our repertoire.

Apple tart; this blown sugar apple looks really impressive, isn’t it?
15/11/2020

Apple tart; this blown sugar apple looks really impressive, isn’t it?

Black Forest gateau; how pretty this looks 😄finally my quenelle looked more decent, it’s one of those things which you j...
15/11/2020

Black Forest gateau; how pretty this looks 😄finally my quenelle looked more decent, it’s one of those things which you just need to keep practising!

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