macarons

jasmine maccha
sparkling yuzu
black forest

Cakes
Black forest
saccher sponge, morello dark chocolate curd, kirschwasser, griottines, vanilla namaleka.

Tart
Jasmine maccha
sweet dough, Maccha ganache, Jasmine namaleka.
White spray, maccha powder

Bonbon
Sparkling yuzu
Yuzu ganache, pop rocks.

things to order from euraco
Vanilla beans extract. Kirsch gel, cocoa butter,

Michael liu dot com

The art of gifting

We are not selling a product.

We are selling a flavor. We intend to evoke an emotion when you savor our products. We intend to take you to places with a bite into our products.

The products are a mere carrier of the flavors.

The colors: We eat with our eyes as much as with our mouth. The colors that are presented to you compliments the gastronomical experience. They together with the taste play a part in your experience. The hues are a prelude to what is to come and the prelude is just as important as the main act.

The scent; our products are individually packaged not just for good keeping. They serve as a protective membrane from any external influences that may interfere with it's original intended flavor. The materials that were selected were given considerable thoughts for their properties.

The foil wrapping ensures that the volatile scents are shielded from the damaging sunlight.

Each package are hermetically sealed and placed within it an oxygen absorber ensures that the textures of our products remains the way they are in our kitchen and in your hands too.

Packaging
The gift wrapping will be primarily influenced by Origata.
















Origata. 折形. Traditionally, when a visitor to a Japanese home was preparing to leave, it was custom for the family to present some nice sweets in a package of neatly wrapped paper. The practice of so called origata, or – a bit longer – carefully wrapping gifts in decorative paper, is actually an ancient habit that dates back several hundreds of years and has been perfected to quite a level since then.

Customized gift wrapping includes personalized paper folding, various ropes and knots to compliment the wrapping. For perishable products, ice packs will also be provided.

Artist Platform Program (APP)
Every year, a selected artist will be featured in our wrapping paper. The artist will have to design motiffs/ designs/ etc... with relevance to our collection.



The artist's signature and logo will be featured in our gift wrapping and carriers. For instance, if PRINTS is selected for our 2011 APP, a collaboration title would be coined for the year. E.g. MICHAEL LIU DOT COM x P R I N T S '11.

Upon confirmation, the APP awardee will have our collaboration title printed on

michael liu dot com annual Lookbook
Annual wrapping paper
Annual carriers

circulated in our annual 'look-book'
have our coined collaboration title printed on our carriers, wrapping paper, website banner,
After sales care
All products are enclosed with storage and serving advises for optimal tasting.

Products
Mainly classified into two categories: short or long shelf life range

Short shelf life range
Fresh cakes, Mignardises, Puddings, Macarons, Truffles etc...

Long shelf life products
Sables, spreads, etc...

17th February 2011

National library
Rope hunt at bras basah
Gym
Phoon huat 10 inches box and board
Tambur Land
Prep

BBF

Byron's Black(F)orest

Sacher torte layer x 2 x 1cm
Kirschwasser
Griottines x 1
Morello and dark chocolate curd x 1 x 1.5cm
Vanilla and Kirsch Chantilly cream 1 x 1cm

Saccher torte
20cm x 20cm x 1cm x 2 needed

Almond paste 286
caster sugar 86
yolks 140
Eggs 100

Whites 166
caster sugar 86

Plain flour 66
cocoa powder 33

cocoa mass 100% 66
butter 66

Morello and dark chocolate curd
600 grams x 2 needed

Custard
Cream 250
Milk 250
Yolks 100
caster sugar 50
Note: use only 500gm of the custard

Morello cherry puree 500
Citric acid crystals 3
Trimoline 100
Cacao Barry Extra-bitter Guayaquil 415

Vanilla and Kirsch Namelaka
800gms + extra 400gms needed

Milk 240
Pure vanilla seed extract
Glucose 12
Gelatine 9.6 pieces
Cream 480
Cacao Barry Satine Blanc 408
Cocoa butter 44


Chef Apprentice

I am contemplating at which flavor to present to the panel. Below are my flavors that i'm considering:

Jasmine maccha (green + white)
Sparkling yuzu (yellow)
Blackforest (cherry red + brown)

Wednesday
Buy Macadamia kernels, infuse. Make yuzu, jasmine maccha and kirsch ganache. Makessparkles.

Thursday
Make white shells
Make green shells
Make yellow shells

Do your best Mike.