Aurora Hsu Patisserie

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Aurora Hsu Patisserie

Hey guys I'm dedicating this account to professional and easy dessert recipes created with my knowledge from Le Cordon Bleu and extra research and experience.

Hope you all enjoy it.

17/06/2026

Soufflé Baking Class – Success! ❣️

This time, I had the opportunity to host a small baking class in Taiwan, and it was such a fun and rewarding experience. I step out of my comfort zone and being able to teach in Mandarin and inspire the people around me brought me so much joy—more than I ever expected! ✨

I’m incredibly grateful for the opportunity to showcase my skills and share what I’ve learned over the past few years. Seeing everyone enjoy the process and gain confidence in their baking made it all worthwhile. ❤️

Looking forward to next week’s class and meeting more sweet souls along the way! 🧁

To anyone chasing their dreams: the journey won’t always be easy, but there will be moments when you shine and feel proud of who you are. Keep going, keep learning, and keep believing in yourself. ✨

We’ve got this! ❤️🇹🇼

13/05/2026

What an experience ✨🇯🇵

My very first pre-opening journey with JW Marriott Hotel Tokyo has been truly unforgettable. Before moving from Australia to Japan, I was honestly quite nervous about the working culture here because of everything people say — long hours, strict environments, and difficult lifestyles. But through this experience, I discovered there is also such a beautiful side to Japan’s culture and craftsmanship.

Working here taught me how deeply every ingredient is researched, tested, and respected. From seasonality to texture, temperature, and presentation — every tiny detail matters. I was amazed by the level of precision and care that goes into creating each dessert and experience 🍓🍵✨

I’ve learned so many new techniques, methods, and ways of thinking during my time in Japan, and it completely changed the way I see pastry and creativity. I’m so excited to bring all of these experiences and inspirations back to Australia with me soon 🇦🇺❤️

So many stories, lessons, and memories from this chapter… and this is only the beginning☺️

13/10/2024

Entering my 5th year as a pastry chef. ❤️ I’ve learned and grown so much over the past years, and I’m incredibly excited for what’s to come. Always eager to learn from everyone around me and keep pushing forward in this sweet adventure. 🍰💫

Special thanks to for capturing the perfect chef photo, and to all my lovely sweeties for helping me choose it! 💖👩🏻‍🍳”

14/02/2022

can’t wait to start my next chapter with ♥️🥰

06/08/2021

Who doesn’t like strawberry chiffon cake 😳♥️fluffy chiffon sponge with the sweet sour strawberry and chantilly it’s just to die for🤤

03/06/2020

I understand that I will never understand, but I stand with you. The protests have reached Paris and rightly so. It is about time for the world to realise that we cannot be complacent and tolerate the murder of innocent and unarmed black individuals. All lives will not matter until black lives matter and that's a fact. Let us hope that 2020 will be recorded in history as the year that sparked significant social progress. RIP to those murdered by police and to my Australian followers do not forget our own issues with Aboriginal people either.

https://www.change.org/p/mayor-jacob-frey-justice-for-george-floyd

https://www.change.org/p/prevent-another-aboriginal-death-in-custody?recruiter=63097048&recruited_by_id=3a70543d-e11d-4dcb-91db-3711a5cb08ab

https://www.wecantbreathenational.org/

This dessert aims to demonstrate how beautiful black can be. It's not to say that other colours are not beautiful either but we as a society have been intrinsically programmed to see colours and view them differently in a subtle but destructive way. Inside each of us is a rose, no matter what colour, a rose is a rose.
Let's end racism✊🏻✊🏽✊🏿

•sugar dome •moulded chocolate flower •fresh cherry •cherry compote •meringue •crumb

10/05/2020

Happy Mother's Day everyone. it's the perfect time to treat you mom with all this home made lotus pastry. the combonation of crispy puff pastry and salty egg yolk coccunt filling is just a perfect gift for your mom. hope you all have a great day and remember to say "I LOVE YOU" to your mommy.
INGRIDENTS:
(egg yolk fillings)
-20g salty egg yolks
-15g desiccated cocount
-15g sugar
-15g butter
(Dough)
-50g All-Purpose flour
-5g butter
-5g sugar
-1 drop of red food colouring
-20ml water
(Fat layer)
-30g flour
-20g butter
METHOD:
1. to make the Dough you have to mix flour and butter together then add in food colouring and water
2. mix til a dough and set aside for 15 mins
3.Using the dough resting time to make the fat layer by mix butter and flour until even separate into 4 small balls
4.Also roll the dough in to 4 balls as well and fold the fat layer into the dough
5. roll pastry out to make two double fold, rest for another 15 mins
6.while the pastry is resting to make the egg yolk filling by mix all ingridents together and separate into 4 small balls as well. refridgerated it for 5 mins
7. fold the egg yolk filing into the pastry layer, cut 3 slices on the top
8. heat up the oil between 120-140C, fried until the pastry is hard.
9. enjoy your Lotus pastry

09/05/2020

Recently, the official Michelin Guide instagram account has been releasing a bunch of recipes from famous chefs around the world. Today I will be teaching you how to make a classic tiramisu from chef Pier Paolo Picchi's recipe. It's easy to make and can impress all your friends and family. This is also my mum's favorite dessert as well. Hope you guys will like it and happy mother's day!!
INGREDIENTS:
(Finger biscuit)
-2 eggs
-60g sugar
-60g cake flour
(tiramisu mousse)
-250g mascarpone
-30g icing sugar
-50g cream
-2 egg yolks
-40g espresso coffee
-2g cognac
-cocoa powder
METHOD:
1. to make the finger biscuit you have to beat up the egg white with sugar til thick peak
2. mix egg yolk with sugar til can make 8 figer on the surface
3.fold the egg white into egg yolk, sieve the flour and fold though
4. pip the mixture on the tray with the length just a bit shorter than the cake mould.
5. Bake at 170C for 10-15 mins
6. make the tiramisu mousse by soften the mascarpone in room temperature and mix with icing sugar, semi-whip cream and egg yolks
7.mix espresso coffee with a bit of hot water with cognac and dip the biscuit into it.
8. layer one layer of biscuit and a layer of tiramisu mousse and repeat twice. sprinkle so cocoa powder on top and regridgerate for 20 mins
9. take it out for the mold and Enjoy you tiramisu

Address

Melbourne, VIC

Website

https://auroraxpatisserie.com/

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