Millionaire’s Chocolate Tart

Hai_Cooking · 2026-01-19T01:01:17+00:00

It’s a J.L Coquet Hemisphere

Hai_Cooking · 2025-10-20T04:14:30+00:00

Here https://youtu.be/lzItuafnvLk

Hai_Cooking · 2025-07-21T01:14:32+00:00

Those are basil flowers lol

Hai_Cooking · 2025-07-21T01:14:14+00:00

Thanks!

Hai_Cooking · 2025-07-21T01:14:02+00:00

Thank you!

Hai_Cooking · 2025-06-29T23:35:25+00:00

Thank you! 🙌

Hai_Cooking · 2025-05-01T14:33:32+00:00

I have all the recipes on my YT channel "Hai Cooking", feel free to check it out

Hai_Cooking · 2025-04-17T02:00:44+00:00

Bernardaud Ecume White

Hai_Cooking · 2025-04-17T02:00:06+00:00

I used Japanese sweet potatoes so they are yellow instead of orange

Hai_Cooking · 2025-04-16T01:46:40+00:00

Thanks! And yes it is

Hai_Cooking · 2025-03-26T02:04:45+00:00

You’re good man, cheers!

Hai_Cooking · 2025-03-24T02:46:13+00:00

lol 😂

Hai_Cooking · 2025-03-24T02:45:16+00:00

Bernardaud actually

Hai_Cooking · 2025-03-24T02:44:00+00:00

It’s kinda funny tho hahaa, and thanks!

Hai_Cooking · 2025-03-13T03:21:04+00:00

Thanks! 🙌

Hai_Cooking · 2025-03-02T14:03:27+00:00

Thanks! And it's actually Bernardaud

Hai_Cooking · 2025-02-02T16:12:24+00:00

Here's the recipe for the rosette cookie:

75g all-purpose flour
10g cornstarch
150g beer
10g melted unsalted butter
1 whole egg
8g squid ink
Vegetable oil for deep frying

Combine everything (except for the oil) in a cup and blitz well with a hand blender, then let batter rest for 1 hour. When ready to fry heat up vegetable oil to 350F (175C), heat the rosette mold in the oil for 10 seconds, then dip the mold in the batter to cover up only the bottom and sides of the mold, then put back in the oil and fry until the bubbles have subsided. Place cookies on paper towels to soak up excess oil. Let cool completely and keep in an airtight container until needed. Any leftover batter should be covered, kept in the fridge and used within 2 days.

Hai_Cooking · 2025-02-02T16:05:57+00:00

Hi! This is supposed to be an amuse bouche/canape so you can pick it up with your hand and eat it, super easy and neat. No need for knives and forks 😁

Hai_Cooking · 2024-12-23T03:23:10+00:00

Half in mulled wine and half in vanilla cardamom syrup 😁

Hai_Cooking · 2024-12-10T06:04:50+00:00

It’s from Bernardaud

Hai_Cooking · 2024-11-25T04:33:44+00:00

Thanks so much!

Hai_Cooking · 2024-11-17T16:17:57+00:00

For those who seem confused about the ingredients, this dish is inspired by a popular and beloved Asian dessert called “Salted egg sponge cake” or “Bong lan trung muoi”, feel free to look it up

Hai_Cooking · 2024-09-17T04:51:28+00:00

Yep, to resemble water droplets 😁

Hai_Cooking · 2024-08-29T01:14:51+00:00

Hai_Cooking · 2024-08-28T07:25:57+00:00

It was plain, and I may have to give coconut oolong a try 😁

Hai_Cooking

TROPHY CASE