This is my signature tart – quite a lot of technique in a single tart! BTW, …
Hanbit Cho
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Hanbit Cho
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since! As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef! I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
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We all love brownies, and we all love cookies – so how about brownie cookies?
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I really like Matcha/Green tea frappuccinos – the ice-blended drink is a great way to serve …
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Have you wondered how pastry products can look so shiny? It’s actually really simple – it’s …
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A hot caramel macchiato is great for the winter months – it’s a nice combination of …
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I’ve been getting a lot of questions on scaling up/down recipe especially when it comes to …
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I love this iced caramel macchiato – it’s a nice combination of caramel and vanilla.
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In this video post I’m going to cover everything (well, almost everything) about vanilla. Hope it’s …
- Serves: 1 glass
This is my favourite beverage at Starbucks apart from the frappuccino line-up. I’ve used my homemade …
- Serves: 16 Cooking Time:
Making a good tart crust is key to making a good tart. If you don’t have …
- Serves: 6 Cooking Time:
Lemon tart is classic. I’ve give it an upgrade – I added a bit of passionfruit …
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Ganache is a mixture of chocolate and heavy cream. As long as you stick to the …