When I hear this from people with their mouths full of my pastries and a smile on their face,
I would always say: “Good, but I can do even better!”
This is a motto of my everyday life.
I like to create simple things, but it is the most difficult thing to do, since simple things cannot be manipulated.
Living in France allows me to work with quality products borne by this rich region.
Here, I am also challenged by people who have a real passion and taste for pastry.
Thick fresh cream
A fresh flavour of macha green tea and its sensitive green colour
A crispness of pastries
A glaze of black chocolate
Creating something delicious
To achieve this goal, it is essential to maintain simplicity.
I appreciate this place for sharpening my inner sense and being a permanent source of inspiration.
– Sadaharu Aoki
After leaving London, I quickly realized how much I took being in another English speaking country for granted. Nonetheless, Paris was the city I was looking forward to most and it’s now the one I look forward to returning the most, in large part because of their luxurious dedication to desserts. The journey continues in Paris.
cream puff (aka profiterole)
1A cake made of light pastry filled with cream.
2INFORMAL A weak or ineffectual person.
2.1[AS MODIFIER]US Denoting something of little consequence or difficulty: a cream-puff assignment
3North American INFORMAL A secondhand car or other item maintained in excellent condition.
Black Sesame Cream Puffs
Makes 16 puffs
For the choux pastry:
- 1/2 cup water
- 1/2 stick butter
- 1/2 tbsp sugar
- Pinch of salt
- 1/2 cup all purpose flour
- 2 eggs
For the black sesame cream filling:
- 3 oz cool whip
- 3 tbsp toasted black sesame seeds, ground into a powder
- 1 tsp sugar
For the white chocolate sauce:
- 1 tbsp milk
- 1 oz white chocolate
- 1 tbsp toasted black sesame seeds, ground into a powder
- To make the choux pastry, bring the water, butter, sugar, and salt to a boil.
- Add flour and beat continuously with a wooden spoon; the mixture should become a smooth dough that cleanly leaves the sides of the pot within a minute. Transfer dough into the bowl of a stand mixer and let cool for 3-4 minutes.
- Preheat oven to 425 F. On low speed, beat in eggs one at a time (making sure to mix well in between) until fully incorporated. The dough should now be a bit sticky, but still firm. Spoon mixture into a piping bag and pipe little puffs on a nonstick baking sheet, leaving at least an inch in between. Bake for 10 minutes.
- Turn down oven to 350 F and bake for 8 more minutes or until golden brown.
- Turn off heat and leave in oven for 5 more minutes, allowing puffs to dry in the residual heat. Remove from oven and let cool.
- To make the filling, fold sesame powder and sugar into cool whip. Return to fridge until ready to use.
- To make the sauce, heat milk for 15 seconds in the microwave. Add white chocolate. The chocolate should melt enough so that it is submerged in the milk. Microwave white chocolate mixture for an additional 10 seconds. Add ground sesame and stir until smooth.
- To assemble, cut puffs in half. Pipe in filling and drizzle with sauce.