菊花酥 Chrysanthemum Shaped Pastry
I feel autumn just arrived in Geneva after a few rainy days. In ancient times, sentimental poets in China gather to drink Chrysanthemum tea and savor Chrysanthemum shaped pastry to celebrate autumn because it is season for this beautiful flowers. I’m not poet either sentimental, just the cooling temperature stimulates my appetite for this very genuine pastry in Chinese history. The homemade Azuki bean paste gives this pastry a tasty, less sweet, yet light texture that goes perfect with hot tea. Yummy and delightful!