Soohyun Lee
Michelin trained pastry chef-owner\ud83e\udd0d Subscribe for my exclusive recipes & tips.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 103 | Founded | 2 years ago | Last Issue | 14 days ago |
| Active | |||||
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soohyunlee.substack.comLatest Issues
Nectarine Citrus Baba
Soft individual babas soaked in a fragrant citrus syrup, glazed with a glossy nectarine-orange glaze and topped with nectarine compote hidden under a cloud of lavender vanilla chantilly.
Soft individual babas soaked in a fragrant citrus sy...
Matilda Chocolate Cake
A rich chocolate layer cake with an ultra moist, soft crumb and a silky fudge frosting that sits somewhere between a ganache and classic chocolate icing. Luscious, creamy, and decadent, this is the kind of chocolate cake you’ll want to make...
Blueberry Elderflower Entremet
Smooth elderflower mousse encasing a vibrant blueberry compote, silky vanilla namelaka, and soft almond dacquoise, sitting on top of a crisp pâte sucrée base.
Smooth elderflower mousse encasing a vibrant blueberry compote, silky vanilla na...
Salted Caramel Popcorn Entremet
A soft, balanced entremet built around caramel in different forms and textures.
A soft, balanced entremet built around caramel in different forms and textures. An airy caramel mousse encases a soft brown butter sponge, a thin layer of popc...
Black Sesame Basque Cheesecake
A creamy black sesame burnt cheesecake with a chocolate biscuit base.
A creamy black sesame burnt cheesecake with a chocolate biscuit base. The nuttiness from the sesame and the slight tang from the cream cheese work really well together,...
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Authors
The writers behind this newsletter.
Pastry chef and owner of Liana in Bangkok. I share recipes, techniques, and elevated pastry videos for passionate bakers and professionals alike.
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