Soohyun Lee
Michelin trained pastry chef-owner\ud83e\udd0d Subscribe for my exclusive recipes & tips.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 101 | Founded | 2 years ago | Last Issue | 12 days ago |
| Active | |||||
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soohyunlee.substack.comLatest Issues
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,...
Earl Grey Citrus Cake
A soft, moist Earl Grey loaf cake gently scented with lemon and orange. The crumb is fine and tender, with a pleasant floral aroma from the tea and a light citrus freshness from the zest. Finished with a light neutral glaze for a subtle shi...
Chocolate Caramel Hazelnut Croustillant
A crunchy hazelnut croustillant base layered with salted caramel ganache, hazelnut praline, and a smooth chocolate crémeux.
A crunchy hazelnut croustillant base layered with salted caramel ganache, hazelnut praline, and a smooth chocolate...
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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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