GRILLED: FLORENCE YUN

Florence Yun Grilled

Florence makes beautiful desserts and takes great photos of them. She brought us the legendary macaron burger (maybe the best macaron filling ever created). We LOVE her work. Find out a little more about her and let us know who you’d like to see on Grilled next!

On today’s menu…

I did an undergraduate degree at the London School of Economics. I thought I wanted a regular desk job, crunching numbers, but during my university years, my baking hobby turned into something more serious when I founded the LSESU Baking Society with some friends. My passion took off, and I soon found that I preferred the numbers on a measuring cup than those on my calculator. Upon graduation, I decided to pursue my dreams of being a pastry chef and honed my skills at Le Cordon Bleu London.

About the time I started baking, I got into food photography as well. I wanted to share my love for both with others, which is why I began blogging about my favourite recipes at florenceyun.com.

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My love of cooking all started when…

I only discovered my love for baking while studying abroad in London. In a cold and small basement kitchen, I started baking regularly for friends. I think, like many passionate bakers out there, we begin baking for the people around us. Knowing how much they appreciate what I do, that’s definitely something that keeps me motivated, to keep challenging myself to create new dishes, that surprise and delight my loved ones. 

A huge part of my love for baking stems from the fact that there is no ‘right’ way to do things. I love to experiment and baking allows for the latitude in creativity to express my love for flavours and textures in surprising combinations, such as miso caramel

My cooking style is…

My style of baking is quite spontaneous, experimental and aesthetically inclined. The food photography and recipes featured on my site reflect my pastry-making philosophy—the dual importance of refined taste and sophisticated presentation, however simple or complicated a dessert may be.

Honestly, I’m more of a baker than a cake decorator, which is why I would love to learn how to make fondant figures and realistic looking sugar flowers. It’s a useful skill to lift any plain cake.

My Desert Island dish would be…

I don’t think I have a go-to dish to order at a restaurant. Every restaurant has their own specials and I love trying out new desserts with surprising textural and flavour profiles to get inspirations for my own baking. But once in a while I like go back to basics and work with flavours like chocolate and coffee, and one of my favourite recipes that features this winning combination is the Tiramisu Mille Crepe.

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My favourite food blog…

I recently discovered this food blogging pastry chef, http://hintofvanilla.blogspot.ca/ and I’m absolutely in love with it. She offers a varied selection of bakes accompanied with beautiful photography. What’s not to like?

My best ever food moment was…

Aside from the occasional disasters, my most memorable baking experience was a simple flat-warming tea party in London that I held for my close friends in the little backyard behind our flat. We spent all morning baking and decorating the garden with buntings. And it was the feeling of being surrounded by all the people I loved that made it so special. Baking is really more than just creating an end product that disappears in the matter of minutes, with only crumbs left littering the plate. It’s about creating an opportunity for people to come together to catch up,  or simply as a respite from a busy day.

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My top hack…

I would say, make full use of your freezer.  It’s hard to find rhubarb or certain berries in Singapore, which is why I freeze these seasonal or hard to come by ingredients (not native to your region) for future use. That way you can use them all year round. The freezer has additional benefits. Frozen nuts and nut flours keep longer and tossing frozen blueberries into your muffin batter helps prevent “bleeding” of the berries.

My one and only gadget would have to be…

I can’t live without my high temperature spatula. It’s flexible enough for folding batter, yet heat resistant enough for making lemon curds to cooking caramel sauce.

Would you rather…

Eat breakfast for every meal OR eat dinner for every meal?

I’m definitely more of a breakfast kind of girl. I would happily be condemned to scrambled eggs, bacon, with toast and butter, and coffee for every meal. 

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