About

IMG_0866Le Cordon Bleu Paris trained Pastry Chef.  I write, I bake, I eat!  I’m a foodie!

Asima left her successful career as an HR Consultant within the financial industry to pursue her dreams in pastry heaven: Paris, France!

She graduated from Le Cordon Bleu in Paris, France with a Pastry Diploma and received top honours. Asima gained experience by working at the luxurious  Hôtel de Crillon, in the prestigious Michelin star restaurant Les Ambassadeurs, alongside with infamous French Pastry Chef, Jerome Chaucesse.

She has also worked with the infamous and highly talented Pastry Chef Claire Damon,  at the lovely boutique patisserie,  des Gâteaux et du Pain in Paris.

After her culinary adventures in Paris, she returned to Toronto where she worked as a Pastry Chef at one of the largest Canadian Pastry companies. She has experience with creating pastries, cakes, plated desserts and sugar sculptures.

 

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6 comments

    1. Hi Caroline, the yogurt is key for moisture so either percentage should work fine. If you find it doesn’t work for you, you can increase the fat content by adding 1 cup (instead of 3/4 cup) of butter.
      Thank you, I hope you enjoy it! 😊

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